Tag Archives: vegan

Vegan Pumpkin Soup Recipe

vegetarian pumpkin soup
It’s October, and that means my pumpkin obsession is at it’s height. I love pumpkin so much that I think it deserves a party. No, really! Today, food bloggers across the web are throwing a virtual pumpkin party by sharing their favorite pumpkin recipes. I’m bringing this easy vegan pumpkin soup to the party, and can’t wait to check out everyone’s recipes. Thanks to Sara and Aimee for organizing the event. Check out the full list of virtual pumpkin party recipes on their blogs.

vegetarian pumpkin soup

Many pumpkin soup recipes taste very, very sweet. I’ve taken a more savory approach with this vegan pumpkin soup. In this recipe, the natural sweetness of fresh pumpkin is accented with red apple, onion and ras el hanout Moroccan seasoning. Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. (You can purchase it or make your own ras el hanout.) The soup is finished with coconut milk to add richness and contribute to the velvety texture.

Vegan Fresh Pumpkin Soup Recipe
1 tablespoon olive oil or coconut oil
1 cup chopped white or yellow onion
2 cloves garlic, halved
1 medium red apple, peeled, cored and cut into chunks
2 1/2 cups fresh pumpkin puree
4 cups water
3 teaspoons ras el hanout Moroccan seasoning
1 1/2 teaspoons fine sea salt
Dash cayenne pepper
1 cup canned unsweetened coconut milk

In a large pot, heat oil over medium heat. Add onion, garlic and apple; cook and stir 5 minutes. Add pumpkin puree, water, ras el hanout, salt and cayenne pepper. Bring to boiling, reduce heat. Simmer, uncovered, 20 to 25 minutes until apple chunks are very tender and soup has reduced. Cool, uncovered, at least 30 minutes until cool enough to blend.

Use blender to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium heat until hot, stirring frequently. Season to taste with additional salt, if needed.

Makes about 7 cups soup

-This simple pumpkin soup starts with fresh roasted pumpkin. Be sure to use a sugar or pie pumpkin. (Carving pumpkins are meant for, you know, carving…not soup!) Thankfully, it’s easy to make fresh pumpkin puree.
-Fresh butternut squash puree can be substituted for the pumpkin.

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Sunflower Seed Butter Granola Recipe

Sunflower Seed Granola
Homemade granola is incredibly easy to make. Plus, it can be customized to your taste and nutrition goals.
Sunflower Seed Cherry Granola
Take this granola recipe. It’s vegan (made with coconut oil instead of butter and maple syrup instead of honey), and gluten free (be sure to choose certified gluten free oats). If you don’t eat peanut butter, sunflower seed butter is a good substitute to use in recipes. I used Sunbutter sunflower seed butter to make this granola. I melted the seed butter with pure maple syrup and coconut oil, then stirred the mixture into old-fashioned oats. After toasting the granola in the oven, I added dried cherries and some sunflower seed kernels for extra flavor and crunch.
Gluten Free Sunflower Granola

Sunflower Seed Butter Granola Recipe
3 cups gluten free old-fashioned rolled oats
1 teaspoon ground cinnamon
1/3 cup creamy sunflower seed butter
1/3 cup pure maple syrup
2 tablespoons virgin coconut oil
1/8 teaspoon fine sea salt 
or kosher salt
1/2 cup dried tart cherries
1/4 cup roasted sunflower seed kernels (I used unsalted)

Preheat oven to 300 degrees F. Line a large rimmed baking sheet (15- x 10-inch) with parchment paper.

In a large bowl, mix oats and cinnamon; set aside.

In a small saucepan combine sunflower seed butter, maple syrup, coconut oil and salt. Heat and stir mixture over medium-low heat until melted and well mixed.

Add warm sunflower seed butter mixture to oats; stir well to combine. Spread mixture in prepared baking sheet. Bake 15 minutes; stir. Bake 15 minutes more; stir. Bake 10 to 15 minutes more or until dry and browned, stirring every 5 minutes. Let cool completely. Stir in dried cherries and sunflower seed kernels. Store in an airtight container at room temperature.

Makes about 4 cups

-Use your favorite dried fruit like dried cranberries, apples or golden raisins.
-The granola can be made gluten free by using oats that are gluten free. (Not all oats are gluten free.) Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

More sunflower seed butter recipes:
Sunflower Seed Butter Overnight Oats from C it Nutritionally
Chocolate Chip SunButter Granola Bars from The Blonde Buckeye

More granola recipes:
Pumpkin Chocolate Chunk Granola
Almond Butter Granola from Eating Clean Recipes

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Sunbutter Granola

Banana Berry Acai Bowl Recipe (vegan)

Coconut Milk Acai Bowl
Five minutes is all it takes to start the day with a powerfully good breakfast. To make this vegan acai bowl, simply blend coconut milk with fresh banana, acai berry puree and frozen blueberries. Spoon the blended acai mixture into a bowl and sprinkle with good-for-you ingredients like almonds, coconut and hemp seeds.

Banana Berry Acai Bowl Recipe (vegan)
1/4 cup canned full-fat coconut milk
1 medium fresh banana, sliced
1 pack (3.5 ounces) frozen acai berry puree (I used Sambazon pure unsweetened acai)
1/2 cup frozen blueberries
1 tablespoon chopped almonds
2 teaspoons unsweetened shredded coconut
1 teaspoon hemp seeds

Place coconut milk and half of the banana slices in a blender container. Run pack of frozen acai under hot water to thaw slightly; break into chunks. Snip open pack and drop acai into blender. Cover and blend until smooth. Add frozen blueberries to blender; cover and blend until smooth. Mixture should be thick; stop blender and scrape down sides as needed.

Pour mixture into a bowl. Top with the remaining banana slices, almonds, coconut and hemp seeds.

Makes 1 serving

Tip: I use a Vita-Mix high speed blender, which makes quick work of blending frozen fruit. If you use a standard blender, you may need to add 1 to 2 tablespoons additional coconut milk or slightly thaw the blueberries for easier blending.

Vegan Berry Acai Bowl
More acai bowl recipes:
Chocolate Pomegranate Acai Bowls from GI 365
Tropical Acai Bowls from We Are Not Martha
Acai Breakfast Bowl from Health Inspirations

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Matcha Mango Coconut Milk Smoothie Recipe

Matcha Tea Mango Smoothies
I love sipping on a green smoothie. Typically the green in my glass comes from adding handfuls of spinach or kale to the blender. This time that gorgeous green is from adding matcha tea powder. Beyond color, it adds green tea flavor and a caffeine kick to smoothies.
Vegan Matcha Mango Smoothie
This non-dairy smoothie recipe starts with a creamy base of coconut milk. Sweet mango contributes to the silky texture, and pairs well with the flavor of the matcha.

Matcha Mango Coconut Milk Smoothie Recipe
1/2 cup canned full-fat coconut milk
1/2 cup cold water
1 cup frozen mango chunks
1 to 2 teaspoons matcha green tea powder
1/2 cup ice cubes
Natural sweetener, if desired

Add coconut milk, water, mango chunks and matcha tea to blender container. Cover and blend until smooth. Add ice cubes; cover and blend until smooth. Taste and add natural sweetener, if needed.

Makes 2 small or 1 large smoothie (about 2 1/4 cups total)

Tip: Matcha is whole leaf Japanese green tea ground into a powder. The color and flavor of matcha tea can vary, and adding too much matcha can cause a bitter flavor. Start by adding a small amount of matcha, and increase according to taste. I don’t typically add sweetener, but you may need to add a touch of sweetness if the matcha tastes bitter.
Matcha Mango Smoothie

More matcha recipes:
Matcha Blueberry Smoothies from Eating Clean Recipes
Coconut Banana Matcha Smoothie from Bourbon and Honey
Lemon, Ginger and Green Tea Smoothie from Coconut and Berries

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