Delicious, creamy, and versatile! You can sub in your favorite roasted veggies if you do not have carrots; the secret kick to this soup comes from that roasty flavor the vegetables get in the oven. Yum!
8 large carrots
1 large onion
4 cloves garlic
3 cups veggie broth or water
1 cup coconut milk or your favorite milk
2 tbs of coconut oil or olive oil or your favorite cooking oil
2 tbs fresh ginger(roasted, then cut and peeled-see below)
2 tbs curry powder or paste
salt, pepper, and sweetener to taste
Roast the carrots and onions in the oven at 425 degrees for about 20 minutes, and add the garlic and ginger for the last 5 minutes. Peel and chop the ginger once out of the oven.
Heat a medium/large pot on the stove and add the oil, then the curry powder, ginger, and garlic, Saute for 2-3 minutes, then add the roasted vegetables, veggie broth, and last the milk. Simmer for 20 minutes-1 hr. Let cool slightly, then blend.
Optional: Add you favorite garnishes like- fresh herbs, nuts or seeds, roasted tempeh or meat, and of course hot sauce!
This delicious sauce is inspired by the fresh flavors of Southeast Asian Cuisine. Fresh ginger, garlic, and lime juice really add the finishing touch!
Called peanut or no-nut sauce- because in place of peanut butter you may substitute tahini, sunflower butter, almond butter, cashew butter, etc, to fit your taste preference.
1.5 cups peanut butter
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup tamari
3 tablespoons lime juice
3 tablespoons of maple syrup
3 tablespoons of water
8 cloves of garlic
3 tablespoons of chopped fresh ginger
2 tablespoons of hot sauce
Option one: finely chop the ginger and garlic, and then mix with all the other ingredients with a wisk.
Option two: Use a small blender or immersion blender to mix all the ingredients
Whip us this fast, easy, and delicious sauce, a wonderful topping for any dish! Fresh herbs and a bunch of garlic + lime juice add the punch that makes this sauce great for breakfast, lunch or dinner. Yummmm.
1 large bunch of cilantro
1/2 bunch of scallions
8 cloves of garlic
1/2 cup of apple cider or rice wine vinegar
1/4 cup of maple syrup
1/4 cup of lime juice
3/4- 1 cup of olive oil or avocado oil (yes you can sub you favorite oil!)
salt and pepper to taste
Rinse your cilantro and add it to a blender or high wall jar(if using an immersion blender). Peel garlic and add it to the blender along with the vinegar, maple, syrup, and lime juice. Blend until mixed well, then slowly add the oil in a light stream, while blending. The mixture should thicken as you add the oil; then add salt and pepper to taste once the dressing is all mixed. Enjoy as a marinade, salad dressing, dip, sauce, and more!