‘Cheezy’ Broccoli Squash Soup

‘Cheezy’ Broccoli Squash Soup

   You got it……….soup time again in Washington D.C. This month I’m featuring one of my favorite winter veggies ‘squashes’.  For this flavorful creamy soup, I combined a mellow Zucchini along with its sister squash, Butternut to re-create the cheezy texture of a broccoli soup. This version is healthy enough to eat up all you’d like and then some.  Each bowl is packed with Vitamin A for starters, Vitamin C for sure and a big dose of B-6 and Magnesium ♥      The Red Pepper Sauce is so versatile you’ll use it with chips, as a bread dip or on top of grilled veggies as well as with this soup.  It’s mildly spicy and really kicks up the tang in contrast to the mellow creamy broccoli.  Make up a large batch and freeze a portion in a sealed container or plastic bag so you can thaw some out anytime you want a healthy dip or garnish. If you don’t have access to vegan non-dairy cheeses, here are a few links to great recipes for making up your own: Tofu Farmer Cheez,  Mozzarella, Meltable Mozzarella, Chickpea Cheez Sauce Any of these recipes will work with the soup just fine.  You’re…

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“La-Dee-Da” Cornbread Waffles

I’m new to waffle making but these spicy cornbread waffles really rise to a level good enough for guests, parties or just dinner by yourself  on a comfort zone night ♥ I wanted a spicy batter but I love cornbread that is more like cake.  So I just put it all in one batter.  They are cake-like, especially when eaten fresh off the iron.  If you want to make up some in advance, I’d use a regular oil because the coconut oil that I used will harden some and give the waffles a drier taste….not what you want here.  The batter is pretty quick to mix up so if possible, make them right before your meal for the most moist inside and crispy crannies. There is a touch of sweet in the batter but I had to go all the way and douse mine with butter and warmed Agave. Heaven in a bite! “La-Dee-Da” Sweet & Spicy Cornbread Waffles 2 Cups Self Rising Flour 2 Cups Self Rising Cornmeal 1/4 Cup Sugar 1/2 tsp. Chili Powder 1 tsp. Red Pepper Flakes (optional) 2 Flax Eggs (2 Tbs. Ground Flax mixed with 6 Tbs. water) or egg replacer 1/2  cup Oil…

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Himalayan “Red Pepper” Salt

So simple, quick and inexpensive.  Homemade Vegetable Sea Salts can add ‘zip’ and nutrition to your meals. With about 10 minutes of prep time and 30 minutes of drying in the oven, almost any vegetable can be dehydrated and ground up to add to your favorite salt to enhance the nutrition, add a burst of flavor and plus:  they just look pretty sprinkled on foods. My latest variety is a dehydrated Red Bell Pepper, ground and mixed at a 50 X 50 ratio with some Himalayan Sea Salt. If you’re worried about your salt intake, this is a great way to stretch your salt use while adding in the flavors and nutrients found in which ever veggies you dry out and grind up with your salts.  Store them just like any other seasoning in a dry sealed container for months and months of uses. Other ideas I have on my list to try are Lemon Pepper, Orange Peel Pepper, Basil Sea Salt, Broccoli Salt….you get the idea. These homemade goodies can make a great, inexpensive gift for friends, family or someone you may not know what to give. Find a cool container     (this small jar was just a…

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Sweet Potato Stuffed Swiss Chard Wraps with Spicy Tomato Soup

I am officially a ‘Soup-o-holic” this winter.  I can’t get enough of veggie or bean filled, hot steamy, full of flavor homemade soups. Last weekend, my husband wanted Tomato Soup and Grilled Cheese                                                                                                                                        (an old favorite of mine that I still crave) So in order to satisfy both of us like a good wife married to wonderfully understanding man, I settled on this wonderfully fresh Tomato soup and teamed it up with a veggie wrap that I’d been wanting to try since I saw them on Pinterest.  I’ve never tried to make wraps with anything other than Iceberg Lettuce back in my Atkins days.  They were less than satisfying I remember and never held anything really well inside.  Not so with these Swiss Chard wraps.  I won’t be giving instructions here on them…

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Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons

I’m so proud to be part of this project and it’s a fun way to meet so many other healthy food bloggers. Today’s special event deserves an extra special recipe:  Vegan Mushroom Stroganoff with beautiful Zucchini Ribbons! This dish is light, flavorful, nutritious and filling.  The flavor combination of dill and savory mushrooms make a perfect blend and mimic the classic tastes of Beef Stroganoff. And the pepper gives it a punch that wakes up the veggies, then diced pickles surprise your taste buds with a subtle sour background. All without a drop of dairy.  The pickles and dill give you the sour cream taste usually associated with Beef Stroganoff and the mushrooms simulate sliced beef. Mushroom Stroganoff with Zucchini Ribbons Ingredients: Serves 2 -4 1 Cup of Baby Bella Mushrooms, stems removed,  cleaned and sliced thick 2 Cups of White Button Mushrooms sliced thick. 1/2 Cup Water or Unsweetened Non Dairy Milk 3 Tbs. Earth Balance Vegetable Spread 2 Tbs. Olive Oil 1 Cup of sliced Dill Pickles + 1/3 Cup of Pickle juice from the jar 1/2  to 1 Tbs. Black Pepper  (to taste) 1 tsp. Sea Salt 1 Tbs. dried Dill divided 2 Vegetable Bullion Cubes 1/4…

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Spicy Red Chili Sauce

Spicy Red Chili Sauce

This VERY hot sauce is a bounce off of Barefeet In The Kitchen’s version, New Mexico Red Chili Sauce. My version helped me use up some Sanaam Dried Chili Peppers that I purchased over the summer from Penzey’s. They are plenty hot and I was glad to incorporate them into a sauce that will mix with food and balance out the heat. Spicy Red Chili Sauce 20 Dried Red Pepper Pods 2 Cups of filtered Water 1/8th Cup Apple Cider Vinegar 1/2 tsp. Garlic Powder 1/2 tsp. Sea Salt 1 small packet of Powdered Stevia (optional) 1 tsp. Ground Cumin Break apart the dried chilies and dump out the seeds.  (discard the seeds) Combine all ingredients in a saucepan and bring to a boil.  Reduce the heat to a simmer, cover and cook peppers for 20 minutes.  Remove from heat, keeping covered, and let pot sit for 30 min. Transfer the mixture to a food processor and blend several minutes until the sauce is blended and smooth.  Store in a sealed container in the fridge for a week or more or freeze sauce in smaller batches to thaw out when needed.  Goes well with chips or Mexican dishes. I’m on…

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Sweet Potato Red Pepper Soup

Sweet Potato Red Pepper Soup

Featured On: This soup is a new favorite of mine.  Easy, inexpensive, nutritious…………. and delicious!! This is definitely the most simple soup I’ve ever made.  I’m really a ‘chunky’ soup person but this one has enough texture to it that it really satisfies without being complicated.  And it’s a beautiful presentation to boot… The changes I made from my inspiration soup from Averie Cooks were: I used Soy Milk Creamer instead of Coconut Milk.  I added at least 1 tsp. of black pepper and a 1/2 tsp. of sea salt. Averie’s recipe instructions that it’s a 15 minute soup preparation is no exaggeration either.  Really simple. I made a double batch and will freeze the rest after dinner for a perfect side dish this fall, already to warm up and serve hot and creamy, yum! It even smells wonderful, just like autumn. Be sure to check out the full recipe and pics for this delicious soup at Averie Cooks. Enjoy!

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