Mushroom and Kale Vegetable Soup Recipe (vegan)

Vegetarian Mushroom Kale Soup
I make soup no matter the season, but during the winter I make a pot each week, using whatever produce I have on hand. This fresh vegetable soup has a little bit of everything: sautéed leeks, earthy mushrooms, sweet delicata squash and tender kale. Spiced with smoked paprika, coriander and cumin, it’s warming and hearty.
Vegan Mushroom Kale Soup

Mushroom and Kale Vegetable Soup Recipe (vegan)
2 tablespoons olive oil
3 leeks, halved lengthwise and thinly sliced (white and light green part only)
1 package (8 ounces) crimini mushrooms, sliced
2 teaspoons kosher or fine sea salt
2 cloves garlic, minced
1/4 cup dry vermouth or white wine
1 cup coarsely chopped carrots
1 delicata squash, peeled, seeded and cut into bite-size pieces
4 cups water
3 teaspoons smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups chopped fresh Tuscan kale leaves
1 cup chopped fresh tomato
1 tablespoon tamari (soy sauce)

In a large (4-quart) pot, heat oil over medium heat. Add leeks; cook 3 minutes to soften, stirring occasionally. Add mushrooms and salt; cook and stir 5 to 8 minutes until mushrooms cook down and release their juices. Add garlic; cook and stir 1 minute until fragrant. Add vermouth; cook 1 to 2 minutes until liquid has evaporated, stirring to scrape up browned bits from bottom of pan.

Add carrots, squash, water, smoked paprika, coriander and cumin. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until vegetables are tender. Add kale and tomatoes; simmer about 5 minutes more or until kale is tender. Stir in tamari. Taste and adjust seasoning, if needed.

Makes about 7 cups soup

More vegetable soup recipes:
Slow Cooker Vegetable Soup
Vegan Winter Vegetable Soup
Hearty Fresh Vegetable Soup from Eating Clean Recipes
Chickpea Soup from Last Ingredient
Mushroom Kale Soup

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Peanut Butter Cup Chocolate Bark Recipe

Peanut Butter Chocolate Bark
Hey, you got your chocolate in my peanut butter! Remember those corny TV commercials set in a world where it was a normal occurrence when a person carrying a giant chocolate bar would run into someone eating from a jar of peanut butter? I’m pretty devoted to peanut butter, but I’ve never walked down the street or sat in a movie theater with a full jar of it. I do, however, love the combination of chocolate and peanut butter. This peanut butter cup chocolate bark recipe is proof of that.
Peanut Butter Cup Bark
The bark is made from a mixture of melted semisweet chocolate and creamy peanut butter. Best of all, it’s filled with peanut butter cup candies! A topping of salty cocktail peanuts adds a nutty crunch.
Peanut Butter Cup Bark

Peanut Butter Cup Chocolate Bark Recipe
4 full-size dark chocolate peanut butter cups (I used Justin’s)
1 package (12 ounces) semisweet chocolate chips
1 teaspoon virgin coconut oil
1/4 cup creamy peanut butter
1/3 cup salted cocktail peanuts, chopped

Line a baking sheet with parchment paper or waxed paper. Unwrap peanut butter cups and cut in quarters. Arrange cut-up peanut butter cups close together in a single layer on the parchment paper lined baking sheet.

Place chocolate chips in a medium microwave-safe bowl. Microwave on medium (50% power) about 1 1/2 to 2 1/2 minutes until the chocolate is nearly melted and can be stirred smooth, stirring every 30 seconds. (Be careful not to scorch chocolate.) Stir coconut oil into melted chocolate. Add peanut butter into melted chocolate mixture; stir until well mixed. Pour melted chocolate mixture evenly over peanut butter cups; spread gently to evenly distribute chocolate. Immediately sprinkle with peanuts; gently press into chocolate.

Refrigerate for 15 minutes or until chocolate is set. Cut chocolate bark into pieces.

Makes about 24 pieces

Tip: I used two (1.4 ounce) packages of Justin’s dark chocolate peanut butter cups. For even more peanut butter cup awesomeness, I just might add another package of peanut butter cups the next time I make the recipe. (That may have been the original plan before one of the packages went missing!)

More chocolate bark recipes:
Caramel Chocolate Bark
Chocolate Hazelnut Bark from Eating Clean Recipes
Peanut Butter Chocolate Swirl Bark from Two Peas and Their Pod
Peanut Butter Pretzel Bark from Delightful E Made

PB Chocolate Bark

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Clementine Bourbon Cocktail Recipe

Clementine Cocktail Good ingredients make great cocktails. With citrus season in full swing, I’ve been shaking up cocktails and mocktails with fresh squeezed juice. This drink recipe is a mix of fresh squeezed clementine juice and bourbon whiskey. The addition of orange liqueur and orange bitters amps up the citrus flavor.

Clementine Bourbon Cocktail Recipe
3 ounces fresh squeezed clementine juice
1 1/2 ounces bourbon whiskey
3/4 ounce orange liqueur (such as Cointreau)
Few dashes orange bitters
Clementine slices
Pomegranate arils

Add clementine juice, bourbon, orange liqueur and orange bitters to cocktail shaker. Add ice to cocktail shaker; cover and shake vigorously. Strain into chilled glass filled with fresh ice. Garnish with clementine slices and pomegranate arils.

Makes 1 drink
Clementine Whiskey Drink

More cocktail recipes:
Blood Orange and Ginger Cocktail
Clementine French 75 from Bourbon and Honey
Grapefruit Margarita from Drink and Cocktail RecipesClementine Drink

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Chickpea Hummus with Pomegranate Topping Recipe

I’ll admit it, I have a hummus obsession. Judging by the huge selection of premade hummus available at the grocery store, I guess I’m not alone.Hummus Pomegranate Salsa
There is no shame in buying a tub of hummus. But, if you have about 10 minutes and a food processor, it’s easy to make your own. For this hummus recipe, I kept things simple by using canned chickpeas, tahini, fresh lemon juice and ground coriander. The fresh topping is where it gets interesting. Layering the hummus with pomegranate arils, fresh parsley, lemon peel and olive oil makes the dip party ready, while still being simple enough to make for Tuesday night dinner.
Chickpea Hummus Pomegranate
Chickpea Hummus with Pomegranate Topping Recipe
Hummus:
1 can (15 ounces) chickpeas, rinsed and drained
1/3 cup tahini
1 clove garlic, finely chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon kosher or fine sea salt
Dash cayenne pepper
Water
Pomegranate Topping:
3 tablespoons pomegranate arils
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely shredded lemon peel
1 tablespoon olive oil

In a food processor, combine chickpeas, tahini, garlic, lemon juice, 3 tablespoons olive oil, coriander, salt and cayenne. Cover and process until smooth. If the hummus is too thick, add water, 1 tablespoon at a time, until the hummus is smooth and reaches your desired consistency. (I usually add 2 to 4 tablespoons water.) Taste and add more salt or lemon juice, if needed.

Spread hummus in a shallow serving dish. Scatter pomegranate arils, parsley and lemon peel over hummus. Drizzle with 1 tablespoon olive oil. Serve with fresh cut veggies and flatbread or crackers.

Makes about 2 cups

Tip: To make ahead, cover and refrigerate the hummus up to 3 days. Add pomegranate topping just before serving.
Hummus Pomegranate Topping
More homemade hummus recipes:
Hemp Hummus
Harissa Sweet Potato Hummus
Beet and Lentil Hummus
Edamame Hummus from Eating Clean Recipes
Roasted Beet Hummus from Salt and Lavendar

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