Sweet & Spicy Carrot Bisque

Another New Year...Another year of clean eating inspiration

Well let's just hope this is not my only post this year. I will try....that's all I can offer. In my head I plan out my blog all the time. Its getting on here to actually do it that's the hard part, but I want to share all my food love with everyone I know. So I will give it another go.

First off.

Sweet & Spicy Carrot Bisque

Amazing! It has one crazy ingredient that I would never have thought to add. BUT, it works. It really does. Its vegan, It tastes oh so good, and I loved it.

The Recipe is from last years Vegetarian Times Chefs' Challenge

• 1 Tbs. canola oil
• 1 medium yellow onion, diced (1 cup)
• 1 tsp. plus 1 pinch salt
• 2 Tbs. minced fresh ginger
• 1 Tbs. curry powder
• 1 pinch cayenne pepper
• 4 large carrots, peeled and cut into ¼-inch rounds (4 cups)
• 1 ripe banana, peeled and sliced
• 1 13.5-oz. can light coconut milk, divided
• 2 ½ Tbs. lime juice

1. Heat oil in large saucepan over medium heat. Add onion and pinch of salt, and sauté 5 minutes, or until onion is soft. Stir in ginger, and cook 1 to 2 minutes, or until fragrant. Add curry powder, cayenne, and 1/4 cup water. Cook 1 to 2 minutes, stirring to coat onion and ginger with curry mixture.

2. Add carrots, banana, 1 tsp. salt, and 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, uncovered, 25 minutes, or until carrots are soft enough to be pierced with fork.

3. Purée soup in batches in blender or food processor. Return soup to pot, and stir in 1 cup coconut milk and lime juice.

4. Simmer remaining 3/4 cup coconut milk in small saucepan over medium-high heat 10 minutes, or until reduced by half.

5. Ladle soup in bowls, and swirl 11/2 Tbs. coconut milk reduction into each serving.

Hello New Year.......my favourite vegan scone

So it's a bit late. Really if i could just get off of pinterest long enough to post something of my own everything would be great =) I blog posts in my head all day long. Take pictures everything I cook or bake. So let's get this show going.

A few years back I came across and article on Babycakes bakery in New York. I have never been there but instantly fell in love. One day i will find my way there. But for now the cookbooks keep me happy =)

This is the easiest scone recipe out there. I switch it up all the time...throw in a banana...no blueberries... well I always have chocolate chips.

Babycakes scones

2 Cups whole spelt flour
1 Tbsp baking powder
1/2 Tsp salt
1/3 Cup coconut oil (melted), more for brushing
1/3 Cup agave nectar, more for brushing (use maple syrup if you don't want to buy a whole bottle or if you don't have any on hand)
1 Tbsp vanilla extract
1/4 cup hot water
1 cup raspberries (I ran out this time...so i used PC decadent chocolate chips-they have no diary)

-Line baking sheet with parchment or silpat.
-In a medium bowl, whisk together flour, Baking powder, and salt. Add the oil, agave, and vanilla and stir together until a thickish/dry batter is formed. Pour in the hot water and mix. Using a rubber spatula, gently fold in the chocolate chips.
-Using a muffin scoop, scoop batter onto prepared sheets. lightly brush the tops with oil. Bake for 14 mins.
-Remove from oven and brush lightly with agave nectar.
-Let cool on sheet for 15mins, then transfer to a wire rack.

Welcome Fall... I've missed you

This is our favourite soup during Fall. To bring in the crisp crunchy sound of leaves beneath your feet, the chilly wind and oh so wonderful rain.......

Lentil, Barley and Sweet Potato Soup

(Today's Parent Oct. 2010)

1 tbsp oil

2 stalks celery, chopped

3 cloves garlic, minced

1 sweet potato, peeled and diced (or 2 small)

1/2 cup pearl barley

2 tsp dried oregano

2 tsp dried basil

3 tbsp tomato paste (or a few spoonfuls of leftover home made tomato sauce)

2 tbsp balsamic vinegar

6 cups of vegetable stock (divided)

540 ml can lentils, drained and rinsed

2 tbsp chopped fresh flat-leaf parsley or cilantro

1. Heat oil in a large pot over medium.  Add celery, onion and garlic, and cook, stirring, for 5 minutes or until softened. 

2.  Add sweet potato, barley, oregano and basil, and stir to coat well. 

3. Add tomato paste and vinegar, stir to combine. 

4.  Add 5 cups of the broth and bring to a boil. Reduce heat; cover and simmer for about 35 minutes, or until sweet potato and barley are tender.

5. Stir in remaining broth, plus lentils and parsley; book 5 minutes more, or until the soup is heated through. 

We always have this soup with Cheddar Cornbread Tops

(adapted from Today's Parent Oct. 2010)

1 cup flour

1/2 cup cornmeal

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup soy milk (or any milk you use)

1 egg (or egg replacer to make it vegan)

2 tbsp oil

2/3 cup cheddar, shredded

(you can add diced hot peppers or a tbsp of paprika)

1. Preheat oven to 400F

2. In a large bowl, whisk together flour, cornmeal, baking powder and salt.

3. In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined. 

4. Drop dough in 8 mounds onto a parchment-lined baking sheet

5. Bake for about 12 minutes or until firm to the touch. 

Butterfly Love wedding cake

I made this cake for a dear friends little sister. My favourite cake to date.  The top tier was a Victoria sponge cake with cotton candy buttercream. The bottom was a chocolate cake with chocolate orange buttercream, decorated with buttercream fondant and gumpaste butterflies.

Salad Love

A Salad doesn't have to be just a bunch of lettuce with tomatoes cucumbers and shredded carrots. There is a whole world of salads out there, and it is the perfect summertime companion for potluck barbecues/playdates.  Here are my two most requested.

Corn-Quinoa Salad

(July/August 2010 Vegetarian Times)

• 1 cup quinoa, rinsed and drained
• 1/2 tsp. salt
• 11/2 cups fresh corn kernels (2 ears)
• 11/2 cups halved cherry or grape tomatoes
• 1 cup finely chopped red cabbage
• 1 cup diced cucumber

Dressing

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 3 Tbs. maple syrup
• 1 Tbs. Dijon mustard (or any spicy mustard)
• 1 tsp. salt

1. To make Salad: Bring quino, salt, and 11/2 cups water to a boil in a saucepan.  Reduce heat to medium-low, cover, and simmer 20 minutes, or until water is absorbed. Set aside, covered, 10 minutes.

2. Stir together corn, tomatoes, cabbage, cucumber, and quinoa in a bowl. 

3. To make Dressing: Whisk all ingredients. Stir into Salad. 

Jamie Oliver's Rice Salad
(From Sesame Street: C is for Cooking)

•  11/4 cups mixed long grain and wild rice (most of the time we use whatever rice we have on hand)
• Sea salt 
• Few sprigs of fresh basil, mint, and Italian parsley
• 6 Tbs of extra virgin olive oil
• freshly ground black pepper
• 1 lemon (zest and juice)
• 8 ounces roasted red bell peppers from a jar, finely chopped (we roast our own if we don't have a jar hand, slice in half, brush with olive oil and broil in oven or bbq until partially charred, peel off skin when cool enough)
• 1/2 fresh red chile, seeded and finely chopped (skip out if you don't want the extra bit of heat)
• Additional salt and pepper, if desired

1. In a medium saucepan cook the rice, with a few pinches of salt. When done spread it out on a tray to help it cool down quickly (left over rice is perfect for this Salad).
2.  Mean while, pick all the leaves off the basil, mint, and parsley stalks. Finely chop.
3.  Prepare the lemon dressing by whisking the oil with a pinch of sea salt, and freshly ground pepper. Squeeze in the lemon juice (i like to add a bit of balsamic vinegar).
4. Spoon the cooled rice into a large serving bowl.
5. Add the basil, mint, and parsley leaves and stir in the bell peppers, chile, and lemon zest. Drizzle the dressing over salad (you don't have to add all of it) and mix well. Taste, add another pinch of salt and pepper if needed, and serve.