This article was originally published on YogaCityNYC.com.
There really is nothing better than a big bowl of hot soup or a rich and hearty stew on a cold day in the middle of winter. Soups are easy to make. You don’t believe me? All you need is a grocery list, a good knife, a soup pot, and an immersion blender.
1 orange pepper
1 can coconut milk
1 cup vegetable stock
1 cup pumpkin puree
1 cup cannellini beans
1 tablespoon ground ginger
S and P
3 (overflowing) tablespoons shredded coconut, garnish
3 (overflowing) tablespoons pumpkin seeds, garnish
Prep the vegetables: chip the onion, carrot and pepper. This soup will be pureed so no need to finely dice.
Heat sunflower oil in soup pot. Add onions and sauté until translucent. Add the carrots and peppers. Cook for a few minutes. Add the pumpkin puree and cannellini beans. Cover with coconut milk and water and bring to a boil. Add the ground ginger, salt and pepper (to taste.) Cook on medium heat until vegetables are soft.
Using an immersion blender, puree until completely smooth.
Just before serving, toast the coconut and pumpkin seeds in non-stick skillet on the stovetop.
2 cups cooked mixed beans (black, pinto, and kidney)
1 cup of tomato sauce
1 cup water
1 large onion, diced
3 large carrots, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1 cup frozen corn
1/2 teaspoon garlic powder
1 teaspoon chili
1 tablespoon nutritional yeast
Sauté the onions in oil and salt. When translucent, add the carrots. When they have been going for a while, add the peppers, beans, tomato sauce and water. Add the corn; I usually just add it right out of the freezer. Let it simmer on medium heat. Add the spices and nutritional yeast and stir to combine. Taste and adjust seasoning.
Cook together for another 10 minutes and serve hot.
1 cup pastry flour
1/4 cup vegan cane sugar
1/4 cup vegan brown sugar
4 teaspoons baking powder
1 teaspoon salt
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
1 cup oat milk
1/4 cup sunflower oil
1/4 cup corn kernels
Preheat the oven to 400. Make the flax eggs.
Sift the flour into a mixing bowl. Add the cornmeal, sugar, baking powder and salt. Combine with a fork. Add in the flax eggs, milk and oil. Mix well. Pour into a baking dish (I like to use my 9×9 brownie pan but a round pie pan is good too) and bake for 20 to 25 minutes.