Organic Granny

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....

Our son gave us some kuri squash seeds-- the gift that keeps on giving--  and eventually, voila! a rich, creamy delightful kuri squash curry soup.   What is Kuri Squash?   Kuri is a smallish (5-10 pounds) hard-shelled, teardrop-shaped, bright red-orange 'winter' squash that takes about 100 days to mature after flowering. It originated in Japan. I find the flesh to be a sort of cross between a pumpkin and a yam, quite dense and starchy. It creams up beautifully in the Vitamix to a smooth, silken soup that doesn't require anything to 'thicken' it (so, yes, any soup you add it to can be creamy, gluten-free!) A radiantly beautiful Kuri Squash from our garden   Kuri Squash Curry Soup Recipe A Church friend was famous for his delicious curry pumpkin or carrot soups. I have attempted to replicate the flavour he achieves, but I suspect he might used some oil (which I have not) and perhaps even butter, maybe even chicken broth. This recipe is low-fat vegan , so, sorry, no bu...

Today's soup recipe is a delectable vegan chowder (or veggie stew) adapted from the book by Mike Anderson, " The RAVE Diet & Lifestyle " a simple enough transitional diet from the less-than-healthy Standard American Diet (SAD) to recipes for delicious foods that actually heal dis-ease.  Mike is also the author of Healing Cancer From the Inside Out (book and film) and the award-winning film Eating. <--watch free on Youtube. We heartily approve of his recipes and will be adapting them here from time to time for your eating health and pleasure! Ingredients to serve 6: 2 C. diced stewed organic tomatoes 2 C. organic vegetable broth 2 C. chopped kale 1 C. cooked brown rice or organic quinoa 2 C. cooked low-sodium organic chickpeas 1 C. chopped organic onion 1C. chopped organic red pepper 1 1/2 C. filtered water 1/2 C. chopped organic leeks 1/3 C. sliced raw organic almonds 1 T. paprika 2 tsp. vegetable broth for sautéing 2 bay leaves Instructions 1.Warm the broth over m...

This lovely bowl of chunky red lentil-sweet potato-tomato soup (or stew) brightened up our day today. It certainly isn't a fancy soup, but it is delicious. I have decided to write down the ingredients so we can replicate it again another sort of bleak pre-winter day such as we have here today. INGREDIENTS: 1 large yellow onion, chopped 1/2 red bell pepper, chopped 2 garlic cloves, minced 1 cup red lentils 1 long, large sweet potato, peeled and chopped 1 cup of broccoli florets 8 cups hot broth made with Golden Bouillion cupcakes (2) Chickn-like seasoning (to taste-- about 2 teaspoons for me) 28 ml diced stewed tomatoes METHOD: NOTE : In the delicious recipe above, I use two homemade items, Golden Bouillion 'cupcakes' and Chick-n-like seasoning-- You can make these in advance, or just use your own liquid broth and seasonings that you would traditionally use with a chicken soup recipe. I use each of these items in most of the soups that I make so it is nice to have them on ...

  Enjoy this simple, creamy Zucchini-Basil Soup made with fresh or frozen zucchini and fresh basil—perfect for a light, flavorful meal! Here is a delicious recipe for fresh or frozen zucchini and fresh basil! INGREDIENTS: *1 tablespoon oil *1 yellow onion, medium  chopped *2 cloves garlic, crushed and/or minced *6 medium zucchini, chopped *3 cups water *2 teaspoons chicken-style seasoning or similar seasoning of your choice *2 teaspoons Monk Fruit or sweetener of your choice *1 tablespoon lemon juice *1/3 cup fresh basil, chopped METHOD: 1. Heat the oil in soup pot and add in onions and garlic, stirring over medium heat for 2 minutes, or until onion is soft. 2. Stir in all other ingredients except for chopped basil. 3. Bring to boil 4. Reduce heat 5. Simmer uncovered for about 20 minutes or until zucchini is tender 6. Stir in basil 7. Blend in batches until smooth.   8. Return to pot and reheat. 7. Serve with dollop of vegan sour cream.

  Warm up with this creamy Canadian Yellow Pea Soup, a family favorite for chilly days. Yellow Pea Soup or Split-Pea Soup--This is a soup recipe that my mother, bless her, used to cook up in the winter. Today would be her 97th birthday...  We cook with Extra Virgin Coconut Oil in our family but you can use your fat of choice. INGREDIENTS: * 2 1/4 C. Yellow Split Peas * 1 tsp. Baking Soda * 2 T. Extra Virgin Coconut Oil * 2 Leaks, washed well and sliced up * 2 Carrots, scraped and sliced up * 1 Turnip, sliced * 1 clove Garlic, mashed * 1 C. Water * 2 T. thick tomato Puree * 2 Bay Leaves * 3 Cloves, minced * 1/4 tsp. Nutmeg * 1/4 tsp. Marjoram * 1/4 tsp. Tarragon * Celtic Sea Salt, to taste * Pinch White Pepper, fresh ground preferable HOW TO PREPARE THE PEAS: *Place the peas in a large bowl and sprinkle with Baking Soda (the Baking Soda will make the peas very creamy). *Soak the peas overnight or from 8-10 hours-- no longer or flavour will be lost *Rinse well under cold water *...

 Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew.  The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.   There are many variations on the classic recipe-- this is one.  It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor. INGREDIENTS * olive oil for saute-ing * 1 large onion, chopped * 1/2 red bell pepper, chopped * 3 cloves garlic, minced * 1 small zucchini, chopped * 1 teaspoon dry oregano * 1 teaspoon dry basil * 1/4 teaspoon dry thyme * 5 cups hot water * 1 cup corn kernels * 2 medium potatoes  peeled and chopped * 1/2 cup pitted black olives, sliced or whole * 1-2 cups dry pasta noodles (I used gluten-free quinoa penne) * 2+ cups cooked white beans (I used Great Northern) * 1/2 teaspoon sea salt and pepper to taste *1/2 jar organic tomato pasta sauce (1-2...

  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 ...

Wonderful, yummy, messy, spicy, tasty, creamy, crunchy, crisp, chewy, savory, plant-based, gluten-free Gyro   Our son, Philip, went on a high school trip in 1988 to Greece. He came back exuberant and so happy to share all the details of his trip with us, even the experience of eating in a country that did not impose alcohol restrictions on minor-age boys in the various eateries they visited.  What he did enjoy was the Greek food, particularly the simple, delicious pita sandwich of beef or lamb on a bed of fresh sliced onions, and tomato, and laced with creamy tzatziki sauce. He was so enthused he actually took a Greek cooking class.  I think he ate quite a few gyros (pronounced either Jee-rrroh or Yee-rrroh depending on the speaker's background) during his University days and until his marriage.   We also loved the gyro he introduced us to. It is so wonderful to know that it is possible to eat the meaty food we enjoyed in a kinder form. This post contains th...

 The three vegan chocolate truffle recipes that follow are easy to make, delicious, and healthier than many such recipes for trifles.  These recipes do no contain any dairy or processed sugar.  If you are carefully following a gluten-free diet, you can substitute gluten-free oat flour.  I think there is something yummy here for everyone! Cheers! Red Bean Truffles The picture above is from marta_kozlowska84 on Instagram.  Her recipe is in Polish but I am guessing it is very similar to Candace Feldman's in her lovely book " Lean Into Plants: 100+ Simple  & Delicious Primarily Plant-Based Recipes Designed for Weight Loss and Fueling Your Body. "  This is one of many very quick, delicious and healthy recipes designed to "nourish your whole self: body, mind and spirit". 1 15-ounce can of red kidney beans, drained, rinsed, and patted dry 1/2 cup melted chocolate chips 1/4 cup of smooth almond butter Form into about 10, 1" balls.  Roll in various to...

This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic.  It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk.  Oat or hemp seed milk are possible substitutes that could be used.  For people sensitive to xanthan gum, psyllium husk powder might be a good substitute. This is written for making 1 9" round or square cake.  If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3  for a 3 layer cake  or by 2 for an 18" sheet pan Preheat the oven to 350 degreesF/177•C. I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper INGREDIENTS 1 1/2 cups All-Purpose GF flour 1 cup sugar 3 tablespoons plain cocoa or cacao 1 teaspoon baking sod...

  This is a delicious filling, satisfying Salad that contains: Romaine lettuce 2 cups cooked quinoa 2 small butternut squash peeled  seeded, diced and tossed with olive oil, salt, pepper and garlic powder and roasted in the oven at 400°C 20 min. Carribean crispy split pea-spinach patties cut into croutons (recipe on thespruceats.com) Avocado chunks  cucumber, tomatoes, olives Assemble and use simple dressing of 1 lemon juiced, 1 tsp. Dijon Mustard, 1 tsp. Apple Cider Vinegar and 1 tsp. Maple Syrup, salt and pepper.   This salad was inspired by 2 vegan salads in Candace Feldman's  Lean Into Plants Here is another similar salad but subbing yummy baked Sesame tofu cubes <~ and baked sweet potato chunks instead of squash-- prepared like the squash above.  Get the Sesame Surprise baked tofu recipe HERE Toss and enjoy . YUMMY PLANT-BASED CHICK'N RECIPES Click on image to go to recipes

  I'm back! Once during the last few weeks on a "raw vegan cleanse" I kept thinking about pancakes!  The following recipe is the result.  ** NOTE: Whisk together sweet and brown rice flours before starting recipe. So here is a great gluten-free banana pancake recipe that I tweaked until I liked it: Put the following  INGREDIENTS  in your blender: 1 Ripe Organic  Banana 1 T.  Vegetable Oil 1/2 tsp.  Celtic Sea Salt  (or to taste) 1 1/2 C. Nondairy  Milk  or other milk Pinch of  Nutmeg 1 T.  Cinnamon 2 T. Sugar or other sweetener  4 tsp.  Baking Powder . Easy Method for  Making Pancakes: Blend the above ingredients and then pour over: 1/2 C.  Sweet White Rice (gluten-free) Flour 1/2 C . Brown Rice (gluten-free) Flour Mix. Let sit for about 15 minutes. Pour about a 1/4 C. of batter into hot pan and ...

Protein-rich Gluten-free Zesty Lentil and Quinoa Pasta Sauce This delightful warming sauce with its plant-based proteins of lentils and quinoa, is adapted from the "Lentil Quinoa Bolognese Sauce" recipe in Kathy Hester's The Great Vegan Bean Book: More Than 100 Plant-Based Dishes Packed With The Kindest Protein In Town .   I love beans-- well, legumes of all ilk-- and I love how Hester has put together this cookbook, with recipes that meet people's dietary and health needs (gluten-free, soy-free, no added-oil, nut allergy recipes are labeled) and in a way that shows the diversity of the protein-rich bean.   There are recipes for everything from the familiar hearty savoury dishes straight through incorporating beans into breads and other baked items to amazing beany desserts (like, how about "Double-Chocolate Devil's Food Cookies" using cooked or canned black beans?)  I hope you enjoy this take-off on her sauce.  I do 'adaptations' when...

  We enjoyed this glorious salad on Christmas Eve.   It started out as a "bowl" in that the roasted butternut squash and quinoa were still hot when we added them in.  The next day we ate it as a more traditional salad cold from the fridge. Either way, the textures and flavours come together very nicely-- it is flavourful, yummy and filling while low-fat with no added refined sugar.  It is also vegan and gluten-free. Another winner from Candace Feldman's * Lean Into Plants *.