Wednesday, April 22, 2015

Organic Chickpea and Carrot Curry Soup - Vegan and Gluten-Free

Organic Chickpea and Carrot Curry Soup
Quite often I decide what to cook based on what I have in the fridge-- what veggies are malingering, waiting their turn, feeling left-out?

 What precious sauce did I make a couple of days ago that is only half-eaten? Did my husband mention something about wondering what I had planned for those carrots?

 That is how tonight's organic chickpea and carrot curry soup came about-- the bag of carrots that were starting to go a little brown on the tips... oh, and all those delish chickpeas that I cooked up the other day that I partly used for that yummy Avocado-Chickpea Hummus...


  • 2 T. Coconut Oil
  • 1 medium Onion, chopped
  • 2 cloves Garlic, chopped fine
  • 1/2 tsp. organic Curry powder (I used Mild, you pick your own bite)
  • 1/2 tsp. Cumin seed, ground in the coffee grinder
  • 1 thumb-to-the-joint piece of Ginger, grated
  • 6 Carrots, chopped
  • 2 C. pre-cooked Chickpeas/Garbanzo Beans (or 1 15-oz. can, rinsed)
  • 5 C. Water or Vegetable Broth
  • 1/2 C. unsweetened Coconut Milk
  • Celtic Sea Salt to taste


  1. Melt and heat the Coconut Oil over medium heat until fragrant.  
  2. Add in the Onions and then the Garlic, and stir occasionally until limp and glistening
  3. Stir in the Spices
  4. Add the Carrots and the Chickpeas with the 5 cups of Water or Broth (or a combination).  Cook until the Carrots and Beans are totally creamy-tender.
  5. Remove about a cup and a half of the soup, and set aside.  This is optional and I do it because I like the texture of some beans and carrots in the soup-- reminds me of my lovely experiences with real Indian Chickpea Curry.
  6. Blend up the soup with Coconut Milk -- use either a stick/immersion blender or a traditional blender carafe (cool a little first).  
  7. Let people use Celtic Sea Salt to add to their own liking when you serve the soup in individual bowls.  Enjoy!

      Tuesday, April 21, 2015

      Avocado-Chickpea Hummus (Mexican Influence) - Vegan - Gluten-Free

      Avocado-Chickpea Hummus with Peanut Butter and Chipotle Pepper

      We are big fans of (1)Hummus (2)Avocado and (3)Mexican Vegan Fare.  Like everyone else on Pinterest, I came across the perfect foodie hybrid recipe for Avocado Hummus.  Then I discovered I didn't have any tahini (sesame butter) but I did have some tasty organic peanut butter.  And recalling our younger son's ecstatic tales of eating fresh, ripe, huge avocados right off the tree in Mexico, I thought, hmmm... let's give this new recipe a Mexican spin!  I did already have freshly-cooked chickpeas (that are ever so creamy and lovely) and I wish I had that Avocado Oil I saw at Costco, but I don't-- to make it even more Mexicali I could have made it from pinto beans.  I'm going to try that another time, but for the sake of getting this delicious recipe out there:


      2 C. or 1 (15 oz) can cooked Chickpeas/Garbanzo Beans, or Pinto Beans, well drained
      2 medium ripe Avocados, flesh only
      3 Tbsp Olive Oil, or even better, Avocado Oil, plus more for serving if desired
      1 1/2 Tbsp organic Peanut Butter
      3 Tbsp fresh Lime Juice
      1 clove Garlic, peeled
      Celtic Sea Salt and freshly ground Black Pepper
      1/8 tsp Cumin
      Chipotle Chili Pepper, chopped Cilantro and Avocado Oil for Garnish


      1. In a food processor, pulse together: chick peas or pinto beans, olive or avocado oil, organic peanut butter, lime juice, and garlic in a food processor until smooth, about 2-4 minutes. 
      2. Season with Salt and Pepper to taste. 
      3. Add in Cumin and Avocados, pulsing whole mixture for another 2+ minutes until it is smooth and creamy.

      Serve topped with more oil and sprinkle with Chili Pepper and chopped Cilantro.  Serve with toasted Tortilla chips (broken tortillas) or other dippers of choice.

      Sunday, April 19, 2015

      Black Bean-Kale Soup - Vegan, Gluten-Free

      Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce).  I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards.  They grow for many seasons like this.  They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born!

      • 1 T.  Coconut Oil (or Olive Oil)
      • 1      Organic Onion, chopped
      • 1      Organic Red Pepper, seeded and chopped
      • 3      Organic Garlic cloves, chopped
      • 2      Organic Carrots, peeled and shredded (or chopped)
      • 1      Organic Sweet Potato (orange flesh), chopped
      • 2      Large handsful of organic Kale, slightly chopped
      • 2  C. "Simply Natural" Organic Tomato & Basil Pasta Sauce (or Tomato Sauce, etc.)
      • 6  C. Filtered Water
      • Spices of your choice (Italian Herb mix, Marjoram, Savory-- to taste)
      • 2  C. Organic Black Beans, cooked (or 1 14-oz. can of Black Beans)
      • 1  C.  Brown Rice Corkscrew Pasta (or as desired)(*optional)
      • Celtic Sea Salt, Freshly Ground Pepper- To Taste

        1. Sauté on medium, in heavy Dutch Oven in Coconut Oil: Onion, Red Pepper, Garlic, Carrots, Sweet Potato, in that order, stirring until the onions glisten and the veggies are on the verge of tender.
        2. Add in the Kale, Tomato Pasta/or Sauce, Water, and Spices.  Cook, stirring, until the Kale is wilty.
        3. Add in the Black Beans.  Turn heat down to Low and cook for 1 hour.  You can add the Rice Pasta (or Quinoa or whatever you want, if you want it thicker, like a stew) about the same time.
        4. When the hour is up, serve in bowls and allow people to add in their own salt and grated pepper to suit themselves.
        5. Enjoy!
        Other Kale Recipes You Might Like To Try:

        Thursday, April 16, 2015

        Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

        If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you!
        Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! .  This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them.  Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup !


        2 T.      Olive Oil or Vegetable Broth
        1/2       Onion, minced
        3 cloves Garlic
        1 tsp.    Marjoram
        1 tsp.    Thyme
        1/2 tsp. Smoked Paprika
        1/4 tsp. fresh or ground Rosemary
        2 C.      non-dairy Mylk
        2 Cans  Organic Tomato Sauce (14 oz/398 ml each) (I buy mine at Costco- Kirkland Brand)
        1 1/2 C. cooked White Beans
        Celtic Sea Salt to taste, added at the end of the cooking process or by individual eaters
        Pepper to taste

        1. Heat the Olive Oil or Broth over medium heat in a heavy, NOT non-stick sauce pan, and fry up the onions util translucent, tender.  Add the rest of the herbs and garlic and cook for 2+ minutes.
        2. Blend up the Onions, Garlic, Herbs, Non-Dairy Mylk, Tomatoes, and Beans until as smooth as possible either with your Vitamix or (or with an immersion blender or other type-- just don't count on getting the beans as smooth as you will with a Vitamix).
        3. Pour back into the pot and heat through (medium-low heat for about 15-20 minutes)
        4. Serve Celtic Sea Salt and Pepper in Grinder so individual diners can spice to their own desired taste.

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