The carrots in this soup are roasted prior to adding to the pot. The roasting brings out a sweetness and the ginger gives it a nice balance. I used ginger and turmeric for their healing properties such as reducing inflammation and settling an upset tummy. The bonus is that it makes this soup delicious!
Snowy days and windy nights have arrived! Winter season has clearly rolled in for the next three or four months and with that, I’m craving warm and spicy meals.
This dish can really spice up your week. It’s a light protein-packed meal that can be made heartier with a side of rice, quiona, couscous, or even a baked potato. If you like heat, go heavy on the cayenne pepper. I hope you enjoy it!
Among other things, I’ve missed drives out to the coast this year, so I wanted something to remind me of the ocean. Whether it’s the taste or the scent of these fish-less cakes, this dish was a nice little escape to the sea from my home kitchen.
This video is part two from my previous video on YouTube where there’s a little bit of spirt-talk. I’m focusing on light and love and I hope you’ll join me.
I’m really enjoying the fall and taking advantage of fall flavors while they last. My recent video highlights these ingredients in my savory and sweet butternut squash soup. Roasting the squash really makes a difference. I hope you try it. Enjoy!
Spicy, vegetarian (if you’re watching dairy, this one’s vegan) and, of course, gluten free! This recipe can be adjusted according to your liking in heat, spice, texture, and thickness. Meat lovers won’t miss a thing with the addition of crumbled veggie burgers giving it not only the look of ground beef, but the texture as well.
To start – dice scallions and onions and chop mushrooms and bell pepper. I prefer red peppers for the sweetness and baby portobello mushrooms for their intense flavor.
Sauté until all is soft and the mushrooms start to give off their juices. I always cook with extra virgin olive oil because I love the fruitiness!
A crumbled veggie burger or two will up the meat factor and boost the flavor. I used a portobello veggie burger here.
Sauté together with oregano, cumin, chili powder, paprika, garlic powder, and crushed red pepper.
And finally beans: I used cannellini, red kidney beans, and black beans. The protein in this dish is through the roof!
3-1 water and vegetable stock finish it up. Use less liquid for a thicker consistency.
Let simmer for about 30 minutes.
I hope you try this dish. Spoon into a pretty bowl with a couple slices of jalapeno pepper and a dollop of sour cream. Serve with tortilla chips.