Category Archives: Appetizer

Creamy Curry Soup

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So. While I like to think I’m an efficient human being who gets her stuff done (and done well), I admit that lately I’ve been slacking. Okay… not slacking but just… not doing anything. Showtime is upon me, which means the end of school (THANK ALL THE DEITIES!), and time feels non-existent. Everyday seems to slip by and I feel like I’ve achieved NOTHING. That being said, at least I JUST completed the second year of my program and SUMMER IS UPON US. So here is a warming soup…

This soup, creamy due to the roasted eggplant, is best served slightly warm, in my opinion. It’s earthy and spicy and crazy refreshing. Not to mention there are SO few ingredients it’s a snap to whip up. I had leftovers over a bowl of amaranth one day, and the next I dipped crackers into it – both were awesome.

CREAMY CURRY SOUP (serves 4)

  • 1 large eggplant, cut into 1/4 inch thick rounds
  • 2 tablespoons grapeseed oil
  • 1 large shallot
  • 1/2 tablespoon curry powder of choice
  • 2 cups water (or milk alternative)
  • Salt and pepper, to taste
  • 1/4 cup Fresh cilantro, to garnish
  • 1/2 cup cremini mushrooms, chopped, to garnish

Method:

Preheat the oven to 400F. Coat the eggplant rounds in the grapeseed oil and sprinkle with salt and pepper. Roast for about 8 minutes, until they are golden and quite mushy. Remove from the oven and let cool for five minutes. Remove the skin with a knife (it should peel off easily if it roasted long enough)

In a blender, blend the roasted eggplant, shallot, curry, water (or milk alternative) and salt and pepper. Divide the blended soup into four bowl, do a final test for salt and pepper levels, garnish with cilantro and mushrooms, and serve!

Raw Caramel

DSC_0708 I feel like raw caramel is a bit of a trendy thing to do these days (I’ve seen about ten million recipes for it… I feel like even Lauren Conrad has one…). BUT I DON’T CARE BECAUSE IT TASTES LIKE SUMMER AND ALL THINGS GOOD. I love caramel. Specifically I love caramel apples. When my sister lived in Vancouver I would always demand to buy a caramel apple from Granville Island… I even forced her to fly one home on a few occasions… All that to say caramel has a special place in my heart.

The best part about this caramel is that there’s no boiling of cups and cups of white sugar! Or maybe the best part is that it tastes awesome… regardless, it’s super easy and made for a wonderful afternoon snack with some cut up apple. The main reason this is considered “raw” is because I used raw almond butter. Of course you can use any nut butter you want, and it can be roasted or salted if that’s what you have (I imagine this to be good with cashew butter).

As you can see in the picture, I had this caramel with apple slices (an organic Pink Lady apple, if you were curious). I imagine it’d be awesome with any other fruit, with chocolate, on toast with jam, in oatmeal or chia pudding in the morning. As I mentioned, it’s refined sugar free… therefore it’s the best kind of snack for any moment in the day.

RAW CARAMEL: (Makes 1/2 cup)

  • 1/3 cups dates, pitted and soaked for 4 hours in water (reserve the soaking water*)
  • 2 heaping tablespoons raw nut butter of choice** (I used almond)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • pinch of salt

Method:

In food processor, or a high speed blender (I used my handy little magic bullet), blend the soaked and pitted dates, nut butter, lemon juice, vanilla, salt, and 2 tablespoons of the dates’ soaking water. If it’s too thick, add more of the soaking water.

Notes:*Instead of using the soaking water from the dates, you could alternatively use almond milk. **I’ve seen many recipes that use nut butter AND coconut oil. I imagine that’d be awesome and make it SUPER creamy… as always: feel free to play around!

 

Much love and peace in these stressful days of end-of-semester-madness.

Not-So-Classic Guacamole (& Birthday Tacos)

DSC_0829As I mentioned in my last post, it was recently my birthday. So for the celebrations, my roommates and I had tacos and beer. It was awesome. We played Christmas tunes and lit festive candles and had a great evening (I was a party pooper and went to bed at midnight because I’m a tired baby and my body was exhausted). It was a nice little break from all the studying and school things we’ve been doing lately.

There are so many cool recipes out there for more exotic tacos (Like these or these), but I just wanted classic tacos. Actually, I don’t know if I’ve ever had a classic taco. But this is what tacos are in my mind. And it was my birthday so no one could contradict me… right? So, we bought a can of refried beans (Amy’s brand – delicious!), we bought some tortillas, chopped up some onion, tomato, and cilantro, and I made the guacamole. It was soul soothing in an odd way.

Today, I present you with the guacamole. This is from Grazings which is an awesome book full of snacks and dips and finger foods. It may be full of meat recipes but there are some gems (like this one – it also has some really cool meat dishes that have worked well with meat substitutes!) It’s not your average guacamole… actually it’s pretty fancy. But since the flavours used aren’t often paired together, it’s a wonderful surprise (actually your taste buds will go crazy with how good it is). The sweet fruit and the creamy avocado and the spicy pepper basically rock my world. If you’re not having the guacamole with tacos, it’s also fabulous with simple crackers or pitas or other veggies. It’s also good in a sandwich with slices of tofu, tomato, and lettuce… Just trust me.

GUACAMOLE: serves 4

  • 2 large avocados, very ripe
  • 3/4 cups pomegranate seeds
  • 1/2 cup green grapes, chopped
  • 1 small red pear (or your favorite variety of pear)
  • 1/4 cup white onion, chopped
  • 1 serrano chile, finely chopped
  • juice of 1/2 lime
  • salt and pepper to taste

Method:

Mash everything together with a fork to make it as smooth or as chunky as you like. Season with a generous amount of salt and a touch of pepper.