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Archive for the ‘soup’ Category

Garlicky Cream Of Broccoli Soup by Queer Vegan Food

One of the things I have yet to get used to in Boulder is the mercurial weather. Yesterday, I hiked Bear Peak trail in South Boulder in a t-shirt in 61-degree weather. Today, it’s a chilly 18 degrees and snow is piling up. I decided to take advantage of the sudden cold spell by making a warm, blended garlicky cream of broccoli soup. The stars of this soup are definitely brazil nuts and chia seeds. The brazil nuts add a depth of flavor and creaminess, and the chia seeds add a bulk and smoothness to the texture. The soup turned out wonderfully, and I recommend enjoying it with some bread or crackers and perhaps a fresh side salad.

Ingredients:

4 cups broccoli, steamed

3 cloves garlic

1/4 cup Brazil nuts

2 Tbs sesame seeds

1 cup almond milk

1 tsp wheat-free tamari (or coconut aminos, Braggs, or soy sauce)

1 Tbs chickpea miso (or another type of miso)

1 Tbs chia seeds

1 tbs balsamic vinegar or lemon juice

1 cup water

1 dash paprika (optional, for garnish)

Instructions:

Steam broccoli and garlic in water until soft. Drain and allow to cool, then blend in Vitamix or another high-powered blender. After blended, transfer to a pot and cook on the stove on warm on low to medium heat and serve with paprika garnish (optional). Serve warm.

Beautiful Bear Peak trail in South Boulder.

Beautiful Bear Peak trail in South Boulder.

Colorado's winters include wide variations in temperature in short periods of time.

Colorado’s winters include wide variations in temperature in short periods of time.

Thanks for reading! I’d love to hear what you think if you make this soup. xo

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Mushroom-Coconut Soup

After recently and repeatedly trying the coconut soup at Vientiane Lao-Thai cafe in West Philly, I determined I needed to try my hand in making something similar at home lest the restaurant run out of it on my accord. After picking up a can of light coconut milk from Mariposa Food Co-Op and fistfuls of local kale and 1/2 pound crimini and portobello mushrooms at the Clark Park Farmers’ market, I set to fashioning my version of veggie-filled soup.

The just-blanched crunch of the kale, which I tossed in at the last moment, was delicious paired with the chickpea miso-infused mushrooms, garlic and onions. Paprika is optional, but I loved how it changed the tint of the soup and added smoky flavor notes. This soup honestly does stray from the Vientiane version, and is undoubtedly missing “key” ingredients, but I still think it’s good enough to stand on its own and I entreat you to make it!

Mushroom-Coconut Soup

(Serves 4-6)

Ingredients:

1/2 pound Crimini, portobello, or other mushrooms

1 large onion

1/2 Tbs chickpea miso

3 cloves garlic (more if that’s your thing)

1/2 Tbs coconut oil

1 can light coconut milk

1 tsp Paprika (optional)

4 large carrots

1 bunch kale

1 Tbs red pepper flakes (optional)

Broccoli florets (optional–I didn’t use)

Chickpeas (optional-I didn’t use)

Tofu (optional – I didn’t use)

Instructions:

Chop all produce ingredients. Cook the mushrooms, onions, and garlic in coconut milk, coconut oil and chickpea miso, paprika and red pepper flakes (if using), adding a little bit of water if needed. After 15 minutes on the stovetop, add in the carrots and cook another 3-4 minutes (I like crunchier carrots–feel free to cook longer). Toss in the kale right before serving. Enjoy!

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Sarah Brown-Queer Vegan Food-E Book Cover-r4-01

About a year ago, I dreamed of creating a charity cookbook project to benefit Woodstock Farm Animal Sanctuary in Woodstock, NY. I absolutely LOVE Woodstock, and am in awe of how much they do to help better the lives of non-human (and human!) animals. My vision for the cookbook was to assemble the weirdest, most unique, and delicious recipes from top vegan chefs, bloggers and authors around the world and sell this collection to benefit the sanctuary and donate 100% of proceeds to go towards helping the animals. Today, my dream has come true! 

Introducing . . .The Queer Vegan Food Cookbook!

Queer Vegan Food-Contributor Collage-r1-02

The Queer Vegan Food Cookbook features recipes that do not use animal products of any kind and are truly queer in an effort to expand the vegan culinary canon beyond traditional vegan cuisine, which tends to imitate the non-vegan food world (vegan ice cream, hot dogs, hamburgers, fake meat, mac n’ cheese, etc.) Recipe contributors include: Carol J. Adams, Gena Hamshaw, Rory Freedman, Jason Allen, Allyson Kramer, Christy Morgan, Mish Wish, JL Fields, Lisa Pitman, Courtney Pool, Rande McDaniel, Marlie Centawer, Erika Reir, Eric Levinson, Mariano Caino, Sara Jane Kurpeski, Rochelle Koivunen, Jason Das, Joan L. Brown (my mom!), Stephanie Austin, Heather Pace, Kelly Peloza, Mark Hawthorne, Rachel Lee, Alessandra Seiter, Lee Khatchadourian-Reese, and Heidi George. All recipes were generously donated by these beloved vegan chefs and bloggers to help the animals!

The most delicious part of this culinary assemblage is that 100% of proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

http://www.yourtimetravels.com/blog/?p=830

A beautiful creature gets the love and respect deserved at Woodstock Farm Animal Sanctuary!

$15

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Check out some of the recipes featured in The Queer Vegan Food ECookbook!

Blueberry Avocado Salsa by Allyson Kramer

Blueberry Avocado Salsa by Allyson Kramer

Supercharged Superfood Nori Love by Mish Divine

Supercharged Superfood Nori Love by Mish Divine

Cabbage Pie by Mariano Caino

Cabbage Pie by Mariano Caino

Glorious Green Wraps by Lisa Pitman

Glorious Green Wraps by Lisa Pitman

Ube (Purple Yam) Ice Cream by Allyson Kramer

Ube (Purple Yam) Ice Cream by Allyson Kramer

Easy Black Bean Enchiladas by Mark Hawthorne

Easy Black Bean Enchiladas by Mark Hawthorne

My Goodness, Green Goddess Smoothie by Marlie Centawer

My Goodness, Green Goddess Smoothie by Marlie Centawer

Chocolate Covered Potato Chips by Allyson Kramer

Chocolate Covered Potato Chips by Allyson Kramer

Donut Balls by Sara Jane Kurpeski

Donut Balls by Sara Jane Kurpeski

Avocado Lime Cheesecake by Heather Pace

Avocado Lime Cheesecake by Heather Pace

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Berry Lemongrass Granola with Coconut and Cashews by Ali Seiter

Pau d'Arco Tea Elixir by Marlie Centawer

Pau d’Arco Tea Elixir by Marlie Centawer

Buy The Queer Vegan Food Cookbook!

$15

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All proceeds from The Queer Vegan Food Cookbook will go to Woodstock Farm Animal Sanctuary in Woodstock, New York!

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Thank you, and I look forward to hearing how you love the recipes! – Sarah ;)

[Note: The Queer Vegan Food Cookbook is currently available as an E-book PDF, which is sent to your Inbox immediately after you order.]

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Raw nori strips make delicious croutons!

On this sunny winter afternoon in Patagonia, Courtney and I were craving soup for lunch. We had a lot of freshly harvested garden greens that Courtney picked in the veganic garden this morning, including the sweetest-tasting kale, cilantro and spinach, and had some fresh cucumbers that we’d already chopped. This was the base for an amazing cucumber soup that pleased our palates and even wowed two of our other raw vegan housemates!

Raw Green Gaia Cucumber Soup (Serves 4)

Ingredients:

3 medium-large Cucumbers

1/3 Sweet Onion (optional)

1 Cup Greens (Kale, Spinach, etc. will work)

2 Tbs Olive Oil

1-2 cloves raw garlic (optional; you may substitute Hing or Cayenne if you’d like)

1/2 Lemon’s juice

1/2 cup raw chickpea miso

2 Tbs Chia Seeds (optional; can also substitute 1/2 Avocado if on hand)

1-2 Pitted Dates (optional)

1 medium apple, cored

Instructions

Place all ingredients in Vitamix or other high-powered blender. Blend until desired consistency. Top with Nori strips, avocado slices, apple slices or even chopped cucumber!

 

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