Sweet Potato Cashew Soup (Vegan)

Sweet Potato Cashew Soup (Vegan)OH. This one’s a keeper, guys.

While I do have the luxury of working from home and making most of my meals when and how I’d like, I still try to prep at least one dish that I can eat as leftovers all throughout the week. This way, on those busy days when I can’t or don’t want to cook, I have a healthy option already made sitting in the fridge. Soup is the best for this!

Sweet Potato Cashew Soup (Vegan)

Sweet Potato Cashew Soup (Vegan)

I might be late to the party with this one, but I just learned that cashews can be used in soup as a dairy substitute to give it a thick, creamy texture without the milk/cream. I couldn’t wait to try this out—especially since I’ve been playing around with my new Ninja Ultima blender nonstop (I talked more about it in this post, but long story short: I’m in love with a kitchen appliance).

Sweet Potato Cashew Soup (Vegan)

Sweet Potato Cashew Soup (Vegan)

Yield: 6-8 servings

Sweet Potato Cashew Soup (Vegan)

Ingredients

  • 2 large sweet potatoes, peeled and cut into ½” cubes (about 4 heaping cups)
  • 1 cup raw cashews
  • 5 cups low-sodium vegetable broth
  • 1 head of califlower, chopped (about 4 heaping cups)
  • 1 sweet onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried basil
  • Salt and pepper to taste

Instructions

  1. Put 3 cups broth, the potatoes, onion and garlic in a pot and simmer on med-low heat for 5 minutes.
  2. Stir in the cauliflower and basil and let it continue to cook, covered, for 10-12 minutes.
  3. While the pot is simmering, put the remaining 2 cups broth and the cashews in a blender. Blend until cashews are totally incorporated into the liquid (it’ll look kind of like milk).
  4. Stir in the chashew/broth mixture to the pot along with desired amount of salt and pepper. Let simmer for 3-5 more minutes.
  5. Place half the soup in the blender and blend until smooth. Mix back into the pot.
  6. Serve and enjoy!

Notes

If you want a really thick, smooth soup, put all of it through a blender. If you want a chunky soup with a thinner base, don’t put any of it through the blender at the end.

http://pumpsandiron.com/2014/03/20/sweet-potato-cashew-soup-vegan/

This soup is like a comforting, creamy chowder but completely dairy-free—I love it! It’s filling and satisfying, and perfect for rainy, cloudy days like today. Try it out and let me know what you think!

Sweet Potato Cashew Soup (Vegan) Sweet Potato Cashew Soup (Vegan)signature

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Tuscan Bean & Tuna Salad CrostinisWrapping up yesterday’s post, I wanted to share the recipe I was in charge of making at the cooking class I attended Thursday. We actually made a complete meal, but different groups were responsible for different aspects, and the Tuscan Bean & Tuna Salad Crostinis were on me. These little guys were delicious and the radicchio made them look oh so pretty. Next time you’re hosting a party, try these as an app!

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Yield: 60

Tuscan Bean & Tuna Salad Crostini (from the Flavor Your Life Campaign Cooking Class)

Ingredients

    For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small clove garlic, minced
  • ½ tsp salt
  • 1/8 tsp crushed red pepper flakes
  • For the Crostini:
  • 1 can cannellini beans, rinsed & drained
  • 2 cans solid white tuna in water, drained
  • ½ c fennel, thinly sliced
  • ¼ cup pimento-stuffed green olives, chopped
  • 2 tbsp Italian parsley, chopped
  • 1 tbsp capers
  • 1 half radicchio, finely shredded
  • 2 baguette loaves, cut into ¼-inch thick rounds; lightly brushed with olive oil and oven toasted

Instructions

  1. For the dressing: In a small bowl, whisk together all of the dressing ingredients until well combined. Set aside.
  2. In a large bowl, gently toss together the beans, tuna, fennel, olives, onion, parsley and capers. Pour the dressing mixture over the tuna mixture and toss until well combined. Season with additional salt and pepper, to taste. Cover bowl with plastic wrap and refrigerate 30-60 mins.
  3. To assemble each crostini, place a few radicchio shreds onto a toasted baguette. Top each with one heaping tablespoon of the prepared chilled bean & tuna mixture. Serve immediately.
http://pumpsandiron.com/2014/02/08/tuscan-bean-tuna-salad-crostini-from-the-flavor-your-life-campaign-cooking-class/

Check out Flavor Your Life for more of their recipes!

I’m off to a Bruins game this afternoon—hope everyone has an equally fun Saturday!

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Quinoa Sweet Potato Rounds

Quinoa Sweet Potato RoundsI had no intention of these turning into anything remotely blog-worthy. It was one of those nights when you’re way too lazy to go grocery shopping, also too lazy to walk a block to the nearest restaurant, and too impatient to wait an hour for delivery. Which is pathetic. But we’ve all been there. (I hope?)

Quinoa Sweet Potato Rounds

I had this in my kitchen to work with: a two-month-old sweet potato, a zip-loc bag of frozen banana chunks, olive oil, some dried cranberries, pecans, a nearly empty tub of hummus, a couple stray chives, an avocado that won’t be ripe for another three years, and quinoa. I nixed the bananas and rock-hard avocado, and surprising made something so delicious with the rest that I couldn’t resist photographing it and sharing it with you all.

Quinoa Sweet Potato Rounds

This would work great as a finger food at parties or as an appetizer. It also made for a delicious dinner. As I mentioned, I totally just slapped this thing together, so my ingredient measurements aren’t exact (which is fine, you don’t need to be).

Quinoa Sweet Potato Rounds

Quinoa Sweet Potato Rounds

Yield: 12 rounds (depending on size of potato)

Quinoa Sweet Potato Rounds

A vegan, gluten-free finger food, snack--or meal!

Ingredients

  • 1 sweet potato, peeled and cut into ¼” slices
  • 1/3 cup dry quinoa
  • A couple spoonfuls of hummus (I used classic/plain)
  • Handful of crushed pecans
  • Handful of dried cranberries
  • 3 chives (green part only), chopped
  • Extra virgin olive oil, salt and pepper to taste

Instructions

  1. Toss the sweet potato slices in a little bit of olive oil, salt and pepper. Place on a baking sheet in the oven at 400 degrees for 20-25 minutes (after 10 minutes, flip them over).
  2. While the sweet potato bakes, cook the quinoa (bring ½ cup water to a boil, add in the dry quinoa, bring down to a simmer until fluffy—about 10-12 minutes). Stir in a little olive oil to prevent it from sticking to the pan.
  3. Once the quinoa is cooked, stir in a couple spoonfuls of hummus. Mix in the cranberries, pecans and chives.
  4. When the sweet potato rounds are done, top each one with a spoonful of the quinoa mixture.
http://pumpsandiron.com/2014/01/28/quinoa-sweet-potato-rounds/

Have you had any accidental kitchen successes?

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