Soothing Spinach Soup

You won’t believe how creamy this soup is. It is Plant-Based and so healthy, delicious and “creamy” without the cream! Full of fresh spinach,a potato  and a bit of cashew creme ( oh yum) It’s sure to become one of your favorites and simple to make.   
Approx 5 Cups

INGREDIENTS:

• 1/4 cup of cashews
• 1 large onion, diced
• 3 cloves garlic, chopped
• 1-2  russet potatos peeled and  cut into pieces
• 3 bay leaves
• 3-4 cups tightly packed spinach (washed, dried, stems removed) 
• 3-4 cups cups organic vegetable broth

 1 Tbsp of fresh lemon juice
• Sea salt and pepper to taste

TO PREPARE:

1. Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes. Transfer the cashews and their soaking water to a blender and puree until smooth and creamy; this may take several minutes. Set aside.

2. In a soup pot, combine the broth, potato, onion, garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer until the potato is very tender, about 15 minutes. Add the spinach and 1 cup water. Cover and cook over medium heat until the spinach leaves have wilted, about 5 minutes. Let cool slightly. Remove and discard the bay leaves.

3. Carefully transfer the soup to a blender or food processor, working in batches if necessary (do not overfill the blender), and puree until smooth. (Alternatively, use an immersion blender to puree the soup in the pot until smooth.) Pour the soup back into the pot. Whisk in the cashew cream ( your desired amount) lemon juice, pepper, and salt to taste and bring to a boil. Taste and adjust the seasoning. Serve hot.

 
This soup heats up well so you can enjoy it for a few days!

inspired by: Forks Over Knives

Veggie BBQ Skewers with Vegan Dipping Sauce

Summer is the perfect time to gather with friends and family, enjoying the outdoors and indulging in healthy, delicious meals. These vibrant veggie BBQ skewers, paired with a tangy vegan dipping sauce, make for a fun and nutritious addition to your summer meals.

Ingredients

Vegetables for the Skewers:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 zucchini, sliced into 1/2-inch thick rounds

1 red onion, cut into 1-inch pieces

1 cup cherry tomatoes

1 cup button mushrooms, halved if large

Marinade

1/4 cup olive oil

2 tbsp balsamic vinegar

2 tbsp tamari (GF) or low sodium soy sauce

2 cloves garlic

1 tsp smoked paprika

1 tsp dreid oregano

salt and pepper to taste

Vegan Dipping Sauce:

1/2 cup vegan mayo

1 tbsp sriracha or hot sauce (adjust to taste)

1 tbsp lime juice

1 tbsp maple syrup or agave nectar

1 clove garlic, minced

1 tsp smoked paprika

Salt and pepper to taste

Instructions :

Wash and cut all vegetables as described above

Make the marinade:

In a large bowl, mix the olive oil, balsamic vinegar, soy sauce, minced garlic, smoked paprika, dried oregano, salt, and pepper.

Marinade the Veggies:

Add the cut vegetables to the bowl with the marinade. Toss to coat all the vegetables evenly.

Let the vegetables marinate for at least 30 minutes, or up to 2 hours for more flavor.

Assemble the Skewers:

Thread the marinated vegetables onto skewers, alternating different types for variety.

BBQ Method:

Preheat your BBQ grill to medium-high heat.

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Alternative Cooking Method (Oven)

Preheat your oven to 425°F

Place the skewers on a baking sheet lined with parchment paper or a silicone baking mat.

Bake for 20-25 minutes, turning once halfway through, until the vegetables are tender and slightly browned.

Make the Vegan Dipping Sauce:

In a small bowl, whisk together the vegan mayo, sriracha, lime juice, maple syrup, minced garlic, smoked paprika, salt, and pepper until well combined.

Serve the veggie skewers hot with the vegan dipping sauce on the side.

Note: You may also add Tofu, shrimp or another protein of choice to your skewers before cooking.

Marinated Tofu

Ingredients:

1 ( 15oz) extra firm organic tofu

1/4 cup tamari or soy sauce (Low sodium)

1 tbsp pure maple syrup

1 teas olive oil

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp garlic powder

1 tsp paprika

1/2 tsp sriracha (optional)

1/4 tsp black sesame seeds

Instructions

Remove tofu from package and drain (wrap with paper towels and place a heavy object on top, Cans, chopping board etc)

If you like a firmer tofu, drain well. If not, don’t worry too much about the draining.

Cut tofu in 1” cubes. Place in baking dish (8x8 works)

In a mixing bowl or large measuring cup add all the wet ingredients and dry spices.

Pour over tofu cubes and carefully mix to coat.

Marinate for 30 minutes or in the refrigerator over night.

In a lg skillet heat 1/2 -1 tbsp of Avocado oil. Add tofu and let cook for 5 minutes then flip carefully.

Tofu is done when browned and slightly crispy.

Drain on a paper towel if needed.

Sprinkle sesame seeds on top.

May store in a sealed container for 4-5 days