Ginger Carrot Soup

Vegan Ginger Carrot Soup

This Vegan Ginger Carrot Soup is part of a collaboration with 7 other vegan YouTubers – Soup-er Vegan Soups!

Vegan Soups YouTube Collaboration

I adapted this recipe from The Splendid Table’s Carrot Ginger Soup recipe.

5 from 1 reviews
Ginger Carrot Soup
Author: 
Recipe type: Soup
Makes: 4 cups
 
Ingredients
  • 2 tablespoons canola oil
  • ½ cup chopped yellow onion
  • 1 pound carrots, chopped
  • 1¾ cups vegetable broth
  • ¼ cup orange juice
  • 1 tablespoon finely grated fresh peeled ginger
  • 14-ounce can coconut milk
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 pinch ground nutmeg
Instructions
  1. Heat the oil in a large saucepan over medium-high heat.
  2. Add the onion and sauté until translucent, about 5 minutes.
  3. Add the carrots, broth, orange juice and ginger; bring to a boil.
  4. Reduce the heat and simmer, covered for 30 minutes.
  5. Remove from the heat.
  6. Puree with immersion blender or let cool for 15 minutes and blend in a blender, until very smooth.
  7. Return the soup to the saucepan and stir in the coconut milk, lemon juice, salt, pepper and nutmeg.
  8. Reheat the soup over medium heat until hot.
  9. Ladle the soup into bowls and serve.

 

Check out the Other Vegan Soups

Split Pea Sweet Potato Soup

EcoVeganGal // Website, YouTube Channel

 

Creamy Potato Curry Soup

Fellowship of the Vegetable // Website, YouTube Channel

 

Filipino Rice Porridge

AstigVegan // Website, YouTube Channel

 

Soft Pretzel Bites

SimplyBakings // Website, YouTube Channel

 

Vegetable Lentil Stew

The Divine Hostess // Website, YouTube Channel

 

Red Lentil Coconut Curry

Veggietorials // Website, YouTube Channel

 

Lentil Soup with Sun-dried Tomatoes and Spinach

Brown Vegan // Website, YouTube Channel

Sweet Chili Lime Tofu

Sweet Chili Lime Tofu

Lauren Ulm’s website, Vegan Yum Yum, was one of the first vegan websites that I found when I started my vegan journey. I totally forgot about this tofu recipe and how much I love it until a few weeks ago. I’ve adapted it just a bit to make sure there’s enough sauce and to make sure the sauce thickens. It will not thicken without the cornstarch slurry.

A few more tips…Don’t be tempted to take short cuts, like not pressing the tofu, not slicing it thin enough and not dry frying it. These are essential to getting a chewy texture for the tofu. Play around with the sauce if you like, but follow the technique for the tofu.

Now, there is an exception. If you are someone who likes the soft, somewhat mushy texture of tofu, feel free to skip the dry frying, but do everything else.

Sweet Chili Lime Tofu
Author: 
Recipe type: Main Dish
Makes: 4 Servings
 
Ingredients
  • 2, 14 ounce blocks extra firm tofu, pressed and cut into thin small triangles or squares

  • Sweet Chili Lime Sauce
  • ¼ cup organic granulated sugar
  • ¼ cup soy sauce
  • 2 tablespoons fresh lime juice
  • Zest of 2 limes
  • ½ teaspoon crushed red pepper flakes
  • ¼ teaspoon salt

  • Slurry
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
Instructions
  1. Whisk all of the ingredients together for the sauce until the sugar and salt is dissolved. Set aside
  2. Make the slurry by mixing the cornstarch and water and set aside.
  3. Dry fry the tofu in batches, in a non-stick pan without any oil over medium heat. It should take about 5 minutes on each side.
  4. Remove the tofu as it’s ready and set aside.
  5. When you’ve dry fried all of the tofu, add it back to the pan, turn the heat up to medium-high and heat it through for about 1 minute.
  6. Stir the sauce one more time and pour it into the pan.
  7. Toss the tofu in the sauce for about 1 minute or until it has thoroughly coated the tofu.
  8. Stir the slurry again and pour it into the pan.
  9. Stir the tofu until the sauce thickens. It will probably take less than a minute.

Vegan Cornbread Muffins

Vegan Cornbread Muffins

These cute little cornbread muffins are perfect to take to your Labor Day cookout or any potluck or social event. Of course, you could also make the vegan cornbread that I posted in the fall, but the presentation of the muffins is kind of fun :)

This was the first time that I made muffins without the muffin tin liners. I don’t know why I’ve been so nervous about it Lol! They came our perfect! I love the crisp edges.

I found this recipe on About.com and it was perfect out of the box. All I had to do was veganize it with a powdered egg replacer. Thank goodness it only requires 2 eggs. I still haven’t tried an acceptable egg replacement for 3 or more eggs, with the exception of the cashew cream in my pumpkin and sweet potato pies. They’re a little different though.

Vegan Cornbread Muffins
Author: 
Recipe type: Bread
Cook time: 
Total time: 
Makes: 15 muffins
 
Tip from Abut.com: The dry and wet ingredients, respectively, can be mixed in advance, but as soon as the wet and dry ingredients have been combined with each other, the liquid will activate the baking powder and the batter must be baked right away.
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup cornmeal
  • ⅔ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup milk
  • ⅓ cup vegetable oil
  • 3 tablespoons melted vegan margarine
  • Equivalent of 2 eggs of a powdered egg replacer, prepared
Instructions
  1. Preheat oven to 400° F.
  2. Thoroughly grease and flour a muffin pan (or use paper muffin liners).
  3. Combine the flour, cornmeal, sugar, baking powder and salt.
  4. Combine the milk, oil and margarine and egg replacer mixture.
  5. Add the wet ingredients to the dry ingredients and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour. That's OK! It's extremely important not to overmix the batter, or the resulting muffins will be too hard.
  6. Gently pour the batter into the prepared muffin pan and bake immediately.
  7. Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Unmeal Plan for the Week 8/25

Unmeal Plan

Learn more about this series.

I was late prepping my meals this week and it stressed me out. I really need to make sure I make it a priority on Sunday mornings before I get lazy. I think I’m going to switch my filming day back to Saturday or to Thursday night. This Sunday schedule hasn’t worked. All I want to do is lay around…not good.

Breakfast

For breakfast, I’m having the same thing I ate last week - Quickie Overnight Oatmeal. Simple. It works.

Lunch

For lunch, I’m doing a trial run of Vegan Yum Yum’s Sweet Chili Lime Tofu. I used to make it all the time when I was a young vegan :) I loved it! This was always the recipe that I would teach someone if they asked me to show them how to make a vegan dish. It’s been so long since I’ve made it though. I wanted to make sure it worked and adapt the recipe to my liking.

This Sweet Chili Lime Tofu will probably be next week’s video. I’m eating it with rice and sautéed spinach. I put lemon juice on the spinach after it was done and it turned a little brown. Looks kind of gross, but it should taste fine. I meant to steam the spinach, not saute it. I’ll do it properly next time. Isn’t it crazy how much spinach shrinks! This is 2, 9-ounce bags worth of spinach!

Chili Lime Tofu

Dinner

I made my friend Chris’s Raw Nut-Free Avocado-Kale Pesto Zoodles with Peach and let me tell you…I changed this recipe too much. It tastes okay, but I probably should have either left it alone or stopped while I was ahead with the tweaking. I used spinach instead of kale and added a bell pepper.

Chris makes beautiful raw vegan food and shares her pics on Instagram. Search for year of the fox. I’m trying to get Chris to start a blog for her awesome raw vegan recipes…hint hint…in case you’re reading this, Chris :)

Here’s her original recipe…

Chris’s Raw Nut-Free Avocado-Kale Pesto Zoodles with Peach

Source: Renew Richmond’s Facebook Page

Serves 4

4 zucchini, spiralized or julienned
2 peaches, sliced
3-4 cloves garlic
2 avocados
1/2 cup olive oil
1 small bunch of kale, de-stemmed and chopped
2 stems of fresh basil
Juice of 1 lemon

  1. Place zucchini in a colander to drain extra liquid.
  2. Put avocado and garlic cloves in food processor and start processor. Slowly add lemon juice and olive oil through the top opening as it runs.
  3. Once evenly mixed, begin to add in chopped kale and one stem of basil bit by bit.
  4. Season to taste with a little sea salt and pepper.
  5. Toss pesto into zoodles then top with peaches and fresh basil!

Avocado-Spinach Pesto Zoodles

Look at what the original, flawless photo looks like…Boy did I destroy this recipe. Sorry Chris!

Chris's Avocado Pesto Zoodles

Chris’s Avocado Pesto Zoodles

 

Vegan French Silk Pie

Vegan French Silk Pie

This is for all of my fellow chocolate lovers out there. And if you happen to be a coconut lover too, here’s a two for one! I’ve never been a huge fan of coconut. The flakes really bother me, but sometimes I can tolerate the flavor in other desserts. But this pie is different. The coconut flavor fades into the background and blends in with the creamy chocolate goodness that is this pie. This is definitely a recipe you should keep in your back pocket. It looks super fancy, but it’s really pretty simple.

Vegan French Silk Pie
Author: 
Recipe type: Dessert
Makes: 1 9-inch pie
 
* For best results use full fat coconut milk. Thai Kitchen and Native Forest are reliable brands.
Ingredients
  • 16 ounce package (1 pound) silken tofu, drained
  • 12 ounces semisweet chocolate chips
  • ⅓ cup coffee liqueur (like Kahlua)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 (9-inch) prepared graham cracker (or other cookie) crust

  • Whipped Topping
  • 1 can full fat coconut milk with no emulsifiers, refrigerated for 24 hours or frozen for 1 hour*
  • ¼ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
Instructions
  1. Blend the tofu in a food processor or blender until smooth. Set aside.
  2. Pour one inch of water in a 4-quart saucepan and bring it to a simmer over medium-high heat.
  3. Set a medium metal or glass bowl on top of the pot. The water should not touch the bottom of the bowl.
  4. Pour chocolate chips, liqueur and vanilla extract into the bowl and stir continuously with a rubber spatula, until the chocolate is completely melted and smooth.
  5. Carefully pour the chocolate in the food processor or blender and mix until smooth, about 1 minutes.
  6. Pour the filling into the crust and refrigerate for 45 minutes.
  7. While the filling is cooling, prepare the topping.
  8. Scoop the solid coconut cream from the top of each can and place in a bowl.
  9. Pour in confectioner's sugar and vanilla.
  10. Mix with an electric mixer until well combined and smooth. It will not get super fluffy like traditional whipped cream so you don’t need to mix it long.
  11. Refrigerate it until the pie has cooled.
  12. After 45 minutes, remove the pie from the refrigerator and pour the whipped topping over it.
  13. Refrigerate overnight or at least 4 hours.