Roasted Maple Curry Sweet Potato Soup

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Family Dinners and tagged with autumn, carrots, Coconut, coconut milk, coconut oil, cozy, creamy, curry, Easy, fall, holiday, Low Ingredient, low sodium, maple, meatless mondays, onion, onion soup, quick, recipe, rice, roasted vegetables, roasting, root vegetables, soup, sweet potato, thanksgiving, Vegan, vegetarian, vitamix, warm, what to eat, what vegans eat October 5, 2015

Happy Autumn!

This is the time of year for fuzzy warm socks and hoodies and boots. I love Fall more than any other time of year. I am lucky enough to have just celebrated my daughters first birthday and made her a wonderful Almond Cherry Cake that I will absolutely post soon. However, it was a soup I made last night that I just HAD to post.

I had 4 small sweet potatoes sitting on my counter begging me to cook them but nothing I thought they would pair with. I wanted to have soup for dinner but I was out of my signature squash cashew and I had no cashews to cream up any veggies I had. That’s when I thought that maybe I could make a roasted sweet potato soup with coconut milk and it would be so warm and delicious on this really cool fall day. It was about 54 degrees outside and I could feel the first chill seeping through the windows. I warmed up the oven to 400 degrees took out my baking stone and roasted the four sweet potatoes for an hour. No oil, no salt.

Sweet Potato Soup

Ingredients:

4 small sweet potatoes/yams

1 cup Apple Cider

4 carrots

1 packet onion soup with 2 cups of water

2 tablespoons yellow curry spice

1 tablespoon coconut oil

Rice (optional)

RECIPE DIRECTIONS Continued:

When the sweet potatoes were roasted, I peeled them and tossed them in the Vitamix with 2 tablespoons maple syrup, 2 tablespoons curry spice (yellow), 1 tablespoon coconut oil, and 1 cup apple cider and pureed the mixture. It was very thick.

I then boiled a broth of onion soup mix and 4 carrots for about 20 minutes and then poured it into my vitamix. Blend until smooth and transfer back to the broth saucepan to warm through.

This was the most amazing soup. I poured it into a soup bowl that had a scoop of mixed steamed grains in the center. THe grains I made in my rice cooker. It was equal parts 1 cup of: Amaranth, Brown Basmati Rice, and Red Quinoa. I then added 1/4 cup of black chia seeds and 1/4 cup of split peas for extra protein.

The meal was hearty and warm and everything a fall or autumn meal should be. Everyone loved it. My stepkids loved the smell so much they ate a second dinner after having gone out to dinner with my parents already!

Food is Love.

Dr. McDougall’s Vegan Meal Plan Day 5: Lunch

Posted by LD in Confessions and Rants of the Vegan Persuasion, QUICKIES!, Vegan Meal Plan Testing and tagged with curry, Dr. McDougall's, Easy, Fast, indian food, lentil, lunch, meal plan, rice, salty, spicy, Vegan July 10, 2015

I was in a curry kinda mood all week. I love curry. I had a wonderful tofu coconut curry at this restaurant Opus in Salem, MA the other night and it just made me want to eat curry forever. I really kinda hate Indian food though so I am more of a Thai curry kinda girl. This lunch cup was more of an indian curry but I was surprised by it!

__________________________________________________________________________

Lunch Day 5: All Natural Asian Pilafs Lentil Curry

So, now that you all know I kinda hate Indian food I must say this wasn’t terrible. It was spicy which I am absolutely okay with but it was also very salty and had a lot of flavor going on. I would say thus far, this is definitely my least favorite but I did eat it all. I struggled a little because the curry was strong but the meal was hearty and filling. I have learned to put a napkin instead of foil over my meals as they sit and it works fine enough. The rice was a little chewy but generally okay. If you like this kind of curry please eat up! Otherwise, maybe go for the other curries I listed before.

All Natural Asian Pilafs Lentil Curry 3

__________________________________________________________________________

Food is Love.

The Hippy Gypsy

Quick and Tropical Mexican Rice Plate

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with beans, beyond meat, burrito, chicken, Easy, Fast, garlic, high protein, hot sauce, lemon, low calorie, low fat, Low Ingredient, mango, meatless mondays, Mexican, onion, pineapple, pineapple salsa, pinto beans, quick, recipe, refried beans, rice, salad, salsa, spanish, spanish rice, tomato, tortilla, tropical, Vegan, vegetarian, what to eat, what vegans eat August 19, 2013

When I first met my husband I lived in San Diego, California. I ate in for most of my meals and he ate out for most of his. I learned that he was beyond obsessed with burritos. I liked burritos well enough but the tortilla was always a little to filling for me. I prefered rise dishes or the filling over a salad. One day he made me this filling of beans and fish and salsa in the oven and put it over a salad for me and I was forever in love with it. I now place it in burritos or over rice all the time but instead of fish I use vegan chicken and he still uses fish. He prefers it over rice and in a burrito. So I will show you both and I will show you the quick way without boiling rice or making pineapple salsa from scratch 🙂 Don’t forget that anything can be subbed for the chicken portion. You can place in veggies, roasted peppers, portobello mushrooms, etc.

Gotta love a quick Meatless Mondays dish for the whole family with easy clean up!

____________________________________________________________________________________________________

Tropical Mexican Rice Dish

Ingredients:

1 package Spanish Uncle Ben’s 90 second rice
4-8 Flour Burrito Tortillas (I like the Fiber One 80 calorie ones)
1 jar Newman’s Own Organics Pineapple Salsa
1 can Fat Free Refried Beans (I use Old El Paso)
1 container of Beyond Meat Chickenless Strips Lightly Seasoned
Optional Toppings: Onions, Hot Sauce, lemon, lime, garlic powder, salad, etc.

Baking:

Preheat oven to 425degrees.
On a long piece of aluminum foil smear 1/4 to 1/2 cup of refried beans in a circle in the center.
Place chicken (or veggies or fish if you aren’t vegan) on top.

Cover with salsa and any optional items. I cover with the onions and hot sauce first and then the salsa.
Bring sides of tinfoil together and roll downward. Fold other sides into center.
Place directly on oven rack. Bake for 25-30minutes (longer for fish less for chicken).
Remove from oven.
Place 90 second rice in microwave.
Place 1/4cup – 1/2cup of rice in each burrito and top with oven baked filling.

Enjoy!

(WW Points for filling without rice is 5 points, Rice is another 5 points for 1 cup, Fiber One Tortillas are 2pts each)

_________________________________________________________________________________________

XOXOX,

The Hippie Gypsy

The Hippie Gypsy

Food is Love. Will Travel For Veggies. Will Surf for Peace. Be the Change. Practice Compassion.

Tag Archives: rice

Roasted Maple Curry Sweet Potato Soup

Dr. McDougall’s Vegan Meal Plan Day 5: Lunch

Quick and Tropical Mexican Rice Plate