Cold-Season Soup

 Cold-Season Soup

FULL of awesome, immune boosting benefits. Easy to make, and CHEAP (meaning, no weird ingredients that you can only get a whole foods). You can add vegetables, take any away, but these are delicious and all have a purpose. 

Ingredients

48 Oz Vegetable broth

2 Carrots

1 Sweet potato

1 Yellow onion

1 Celery stalk bunch

1 Spinach bunch
1 can chickpeas

About a handful fresh chopped parsley

1-2 Tablespoons fresh rosemary

Juice and zest of 1 lemon

Whole Roasted Garlic Clove

Extra Virgin Olive Oil

Salt

Pepper

FIRST, roast the garlic. Slice the top off the whole garlic clove, sprinkle in some olive oil, and roast at 350 for about 40 minutes. Remove from oven and let cool for at least 10 minutes. 

In the meantime, chop your veggies...

That picture doesn't have the onion...oh well ;)

Chop the herbs....

Heat up a couple of tablespoons of olive oil in a pot, and squeeze the cooled garlic into the pot. Should jsut slide right out. Add other veggies and saute for about 5 minutes, maybe a little longer. Add the broth, chickpeas, herbs, lemon juice and lemon zest. Let simmer for another 15 minutes, or until the potatoes and carrots are soft. THEN add the spinach. 

Now if you know me, you know I HATE overcooked vegetables. Also, soggy veggies lose nutrients. 

Now you have a go-to soup for when the sniffles set in. Stay healthy, everyone :)

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Cauliflower Buffalo "Wings" with Vegan Ranch

These have been a hit with vegetarians and meat eaters alike! I have made this a couple of times and tweaked the recipe, this one is Gluten Free! 

For the Cauliflower

Preheat Oven to 450 degrees.

1.5 cups of flour (I used Rice Flour)

½ TBS each of Pepper, Garlic Powder, Onion Powder, Seasoning Salt

1 Cup Plain Almond Milk

1 bottle Buffalo Sauce (Frank’s Red Hot is great, I used a different brand this time but I’ve used that in the past and it works!)

Another 2  TBS of Almond Milk

1 Head Cauliflower

Mix flour and spices in a bowl.

Put almond milk in a separate bowl

Wash and dry the cauliflower, then break it up into florets.

Coat them in the almond milk, then the flour mixture.

Place in a nonstick (or lightly oiled) baking sheet, preferably not touching. Bake at 450 for 20 minutes.

During these 20 minutes,  Heat up the Buffalo sauce in a small pot with the 2 TBS almond milk. Drizzle the milk in so it doesn’t get all chunky.

When the cauliflower is baked, take it out of the oven and toss in the sauce. Put it back on the baking sheet and set the oven to broil, broil for another 5-7 minutes.

Vegan Ranch Dressing

1 cup Veganaise

1 TBS Apple cider Vinegar

1-2 TBS fresh chopped parsley

1 TBS Almond milk

Pinch of salt, pepper, onion and garlic powder. I’m sorry I don’t have exact measurements for this.  I’m a free spirit, what can I say ;)

Serve as soon as you can (meaning, these don’t sit well overnight) with the ranch on the side and some cut up celery.

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Yum!