Organic Granny

I have been in love with a particular brand of organic Roasted Red Pepper and Tomato soup for a long time but was rather embarrassed to see that it is not vegan (I am) and hadn't noticed!  So, I found a number of vegan roasted red pepper and tomato soup recipes online and began to improvise with what I had around here and with what I hoped would be a fairly close replication of the store-bought soup that I love so much. Here is the recipe for vegan Roasted Red Pepper and Tomato Soup I finally settled on.  I may do some more improvisations of it.  Let me know what you think and if/how you made changes!  INGREDIENTS 1 can/796ml/26oz Organic Crushed Tomatoes 1 medium Organic Yellow Onion, chopped 1/4 C. Water or Vegetable Broth 1 small Organic Head of Garlic 3 Large Organic Bell Peppers (not green) 1 tsp./15 g Paprika Salt, Pepper to taste 1/2 C. Water  2 tsp. Balsamic Vinegar Almond or Coconut Milk Method  PEPPERS 1. Preheat oven to 500F/205C  Place oven...

INGREDIENTS: 1 garlic bulb (or crown-- the whole garlic mother) 1 tsp. olive oil 1 medium 3 pound butternut squash, peeled and cubed 1 medium large potato, peeled and cubed 1 large onion, chopped 2 tablespoons Coconut Oil 3 + cups filtered water 2 cups vegetable broth OR 2 cups water and 3 Golden Bouillion cubes 1 tsp. smoked paprika 1/2 tsp. chipotle pepper 1/2 tsp. sea salt crumbled vegan cheese as a garnish METHOD for Making this Soup:  1. Preheat the oven to 450 degrees F./230 degrees Celsius.  I chose to use a small convection oven on my countertop.  Peel off the papery skin of the garlic bulb but do not peel or separate the cloves.  Cut the top off the bulb and brush it with oil.  Wrap well in foil with shiny side inwards and put in the oven for 30-35 minutes until softened.  Cool. 2. Melt the coconut oil and put the squash, potato, and onion cubes into a large pot, such as a Dutch oven (if using the oven-top method).  I used my Instant Pot....

  This recipe for Simple Leek-Sweet Potato Soup is easy to pull together (the only thing you might not have on hand is the leeks or sweet potatoes) and easy to digest-- particularly comforting if you have been over-indulging in rich food over the holiday.  Enjoy! INGREDIENTS: 1/2 C. Water 1 large Onion, finely chopped 3 cloves Garlic, crushed 3 large Leeks, sliced into rounds 2 heaped tsp ground Cumin 1 thumb-size piece of organic Ginger, grated 1 litre Vegetable Stock OR             Water + 3 Golden Bouillion cubes 4 Sweet Potatoes, peeled and chopped 2 C/400 ml. of Coconut or Nut Mylk  Salt, and freshly ground Pepper METHOD for Making the Soup 1. Bring water to boil in a large saucepan. Add the onions and cook for 2-3 minutes, stirring now and then. 2. Add the garlic and leek and cook gently for 3-4 minutes, stirring often. Mix in the cumin and cook for another 2-3 minutes. 3. Add the grated ginger, then the stock or water. Bring to t...

Okay, so the above picture of the Easy Creamy Celery Soup looks as if some ink has leaked along the one side of the bowl... well, it's an artistic shadow, and I like it.    This smooth and creamy soup is a wonderful tasty addition to any winter-y day.  Easy to make if you have a blender.  If I use the Instant Pot, I do everything on Sauteé- never even put the lid on the thing.  Done in a jiffy. But, otherwise, just cook it in a soup pot like you normally do. However, I am getting ahead of myself! Proceed to Ingredients... ...............  INGREDIENTS: 1/2 C. Water 1/2 Yellow Onion, sliced 1/2 Bunch of Celery (or more, if you wish), chopped (Reserve the Leaves) 1 small peeled Potato, diced 1 small Bay Leaf 2 C. Vegetable Broth (I put 2 cubes of my homemade Golden Boullion in 1 3/4C. Hot Water) 1 C. Water 1/2 C. Full-Fat Coconut Milk (or other non-dairy milk-- the coconut milk does work best) 1/2 C. Fresh Parsley (Optional) Salt to Taste Garnish with Celery L...

  Beyond Yummy Smoky Butternut Squash-Apple Soup garnished with Crushed Toasted Squash Seed & Chipotle Ingredients Butternut Squash, fairly large (about 6 cups of flesh, if you can judge that) 1 T. Coconut Oil (or Ghee, if not vegan, or water or broth if excluding oils) 3 large Onions, chopped in Food Processor (or finely chopped by hand) 1 T. Hungarian Smoked Paprika OR 1 tsp. Chipotle Chili powder 4-5 Gala Apples, seeded, cored and chunked (about 3½ cups) 3/4 C. Water with 1/4 C. Apple Cider Vinegar and 1 T. Maple Syrup ( known as ACV Mix) 1 C. Vegetable broth (or use 2 Golden Bouillion cubes   in 1 C. Water) ½ tsp. Celtic Sea Salt ½ tsp. freshly ground Black Pepper INSTRUCTIONS FOR MAKING THE SOUP (Start preparations about 2 1/2+ hours in advance of meal) Butternut Squash waiting to be baked Preheat oven to 350F/180C 1. Cut Butternut Squash in two, lengthwise, and remove seeds (can be roasted for a few minutes with the squash, then remove from oven)  2. Lay squash ...

Organic Granny is a fan of Fair Trade, vegan chocolate, cacao, cocoa, and the products that are made from "the bean". What you find below are links to all the vegan chocolate recipes I have posted over the past several years. Most of the chocolate recipes here use "natural sweeteners" or suggest them as alternatives to the usual commercial sugars.  There are also many recipes listed that are made with gluten-free flour or ingredients.   VEGAN BANANA LOAF RECIPES: 3 Delicious vegan/vegetarian chocolate banana bread recipes VEGAN BROWNIE RECIPES: Black bean brownies Cookie crumb unbaked brownies Orange-walnut date-oatmeal brownies Quick omega3 fudgey raw carob brownies VEGAN CAKE RECIPES: Gluten-free Vegan Chocolate Cake  Raw Nanaimo Bar squares Raw royal chocolate chiazz cake Simple delicious vegan chocolate cake Sweetheart raw chocolate cheez cake VEGAN COOKIE RECIPES: Buckwheat-oat chocolate chip cookies Decadent chocolate bean cookies Garlicky maple walnut chocola...

I used to have a fairly low regard for cashews -- I didn't like getting them in the Christmas nut bowl, and I didn't like the 'after-taste' of some of the vegetarian recipes I had that contained them.  But eventually I discovered that they can be used to make extremely tasty dairy-substitutes without a pronounced cashew signature flavour. These can be eaten any time of the year, of course, but since Christmas is coming up I thought that I would choose to make one item that was savoury and one that was sweeter.  I am particularly in love with the smoky cream cheese (that could be rolled up into a ball, no problem) and I am also nibbling a little much at the lemon cheesecake bliss balls (which I have also made into a larger cheese ball). REMEMBER: While cashew cream cheese may not be allergenic or gluten-laden, it is still a high fat little nut and don't go too wild, or you'll end up wearing this "good fat". LEMON-COCONUT CHEESECAKE BALL INGRE...