sweet potato soup

To me nothing says fall more than apple cider & pumpkins, and sweet potatoes! It was a little chilly out today, and I was in the mood for a warm creamy soup. Sweet Potatoes are in season... so sweet potato it is! {Makes 4 Servings}

WHAT YOU NEED:

2 TBSP Olive Oil

1 Medium Red Onion Diced

2 Minced Garlic Cloves

2 TBSP Earth Balance Butter

4 Sweet Potatoes (Cut into smaller pieces)

4 Cups Vegetable Broth

1.5 TSP Pumpkin Pie Spice

1/2 TSP Cloves

1/2 TSP Tumeric

1/2 TSP Ginger

1/2 TSP Parsley

1/2 Cup Unsweetened Almond Milk

Blender

Juice of 1 Lime

1/2 TSP Parsley

Salt & Pepper

WHAT YOU DO:

1. Saute Onions & Garlic in oil and butter.

2. After 5 minutes, add Potatoes, Broth, and Spices.

3. Boil for 20 minutes.

4. Add Almond Milk . Simmer for 5 more minutes.

5. Puree in Blender.

6. Put back in pot. 

7. Add lime juice. Salt & Pepper to Taste.

8. Enjoy with sprinkled Parsley on top!

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pumpkin doughnuts!

 this fall i've been all about pumpkin. pumpkin coffee, pumpkin scones, pumpkin french toast, pumpkin pumpkin pumpkin.

i love going to the pumpkin patch, but now being vegan this year... my favorite thing the pumpkin doughnuts, i can't have! :( but, that's okay, because i made my own mini ones! yum!

get the recipe here! they turned out great!

I just used Earth Balance Butter, Egg Replacer and Almond Milk to veganize it. ENJOY!

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everything bagel w/ tomato

for a yummy easy breakfast you only need a few things. sooooo good. and fast!

WHAT YOU NEED:
Vegan Everything Bagel
Galaxy Nutritional Brand Chive & Garlic Cream Cheese
Tomato Slices
Salt & Pepper
Italian Seasoning

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spinach tomato chicken pasta

when i come home from work, i want to make a dinner that only takes 5-10 minutes. this one is perfect!
it's a simple flavorful easy pasta dish that i have even make while i'm getting ready for work in the morning, and eat it for lunch.

WHAT YOU NEED:
1 Serving of Vegan Pasta
Handful of Spinach
Handful of Chopped Red Onion
1 Garlic Clove Minced
1 Tsp Chipotle Powder
Handful of Chopped Mushrooms
1 Medium Tomato Sliced
2 TBSP Olive Oil
1 Tbsp Nutritional Yeast
1 Breast of Gardein Chicken Scallopini

WHAT YOU DO:
1. Heat pasta.
2. While pasta is boiling, saute' all veggies in a medium saute' pan with olive oil.
3. Defrost Chicken, and cut into strips.
4. Add pasta to the veggies.
5. Add nutritional yeast and chicken, and stir until well incorporated.
6. Serve hot.
7. Enjoy!

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raw vegan nacho kale chips {dehydrated}

so... i've been playing with the idea of getting a dehydrator for a while, well basically since i found out about raw food, and how it is so healthy for you, as well as being delicious. the only thing i was hesitant about, was that it would become too time consuming and just end up taking up too much space.

i decided that my health is waaaay more important than worrying if something takes too long to make, and the matter of taking up space shouldn't matter either. so, i bought a dehydrator. nothing fancy, not too expensive. i wanted one that the temperature would be adjustable, since i wouldn't be dehydrating anything over 115 degrees. here's the dehydrator i bought! extra trays (this model works with up to 12 trays) and fruit roll trays which i can't wait to use!

why cook under 115 degrees?
      - when you cook food over 115 degrees it kills enzymes. they are used to help you digest your food. your body will have to work harder to create them if your meal is cooked over 115 degrees, hence why you feel tired and groggy after a big heated meal!
      - when you cook food over 115 degrees it changes the pH of the food. you want to eat alkaline foods, cooked foods over 115 become acidic. this promotes diseases.
      - it destroys most vitamins and minerals in the food.
      - it kills the energy in the food. you eat to produce energy in your body. therefore, if you are eating dead food, you body won't feel as energenic as when you eat raw alive food.

anyways, back to the kale chips... which i'm addicted too, and will eat an entire batch in one sitting if i'm not careful!
when i went to new york in august, at organic avenue, my mom bought brad's vampire killer kale chips... yummm! they are dehydrated, not baked, and they were absolutely delicious!since i bought a dehydrator i wanted to try making kale chips in it. the below picture shows all the awesomeness that is kale!

raw vegan nacho kale chips

1. Make this vegan nacho sauce.
2. Put the kale pieces in a bowl and mix the sauce until each piece is evenly covered.
3. Put in dehydrator for 11 - 12 hours at 110 - 115 degrees.
4. Store in airtight container.

These were so good, I'm making another batch this weekend!

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apple cider doughnuts

nothing says fall like pumpkin & apple cider doughnuts... i made mini pumpkin doughnuts last week, so i wanted to make apple cider ones this weekend. so delicious. full recipe here. I veganized these by using vegan butter / 1/4 cup almond milk & 2 tsp apple cider vinegar  in place of milk / and egg replacer.

the glaze i made for 1/2 the doughnuts was:
1 Cup Powdered Sugar
2 Tbsp Apple Cider
Crumbled Graham Crackers

the other 1/2 i dusted powdered sugar on top

Enjoy!

Rolling dough, and cutting into doughnuts.
Dough frying in oil.

Cooling doughnut holes.

Doughnuts waiting to be eaten.

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