The most creamy & perfect tomato soup with a vegan grilled cheese!
ANNOUNCEMENT FOR ALL MY SAN DIEGO LOVES! (Recipe below :) I JUST put up the next date for a San Diego COOKING CLASS! Peep Instagram stories for details ✨
Creamy tomato soup
INGREDIETS
1 (29 ounces) can tomato puree
1 cup raw cashews (I use @navitasorganics )
5 cups filtered water *divided*
1 red bell pepper, diced
1 yellow onion, diced
1 butternut squash (4 cups chopped)
3cloves garlic
1 1/2 tbsp “no chicken” bouillon
1/2 tsp pepper
1 tsp salt (optional… if needed)
INSTRUCTIONS
*Soak cashews in filtered water for 1 hour or 20 minutes in hot water!
1. Preheat oven to 400 degrees F.
2. Carefully cut off the skin from the butternut squash. *My tip is to cut in half first then cut off skin.* Chop into small chunks and bake in oven for 30 minutes or until tender. (do not let brown)
3. Meanwhile chop onion, red bell pepper and garlic into really small pieces. In a large pot over medium heat saute garlic and onions for 3 minutes…adding 1 tbsp water throughout cooking process to prevent sticking. Then add the bell pepper and cook for 10 minutes.
4. Meanwhile drain your raw cashews and rinse with water. Place soaked cashews in a blender with 2 cups of filtered water. Blend for 30 seconds on high speed. Place a mesh drainer over a bowl and pour the cashew milk through. *You could also use a nut milk bag if you have one.* 5. Pour the cashew milk into a bowl and set aside until ready to use.
6. Remove the sautéed onion, garlic and bell pepper mixture and add it to a high speed blender…do not wash pot.
7. To the same pot pour 3 cups water over medium heat and boil. Add “no chicken” bouillon whisk together until dissolved. Add tomato puree and cashew milk, stir to combine. Simmer for 5 minutes.
8. Add the baked butternut squash to the blender with the bell pepper mixture along with 4 cups of the simmering soup and blend until smooth. Add the blended mixture back into the pot and mix all together and cook on medium heat for 7 minutes.
9. Enjoy as is or with a vegan grilled cheese!
I used local sourdough multigrain bread + @followyourheart
#vegan #tomatosoup #grilledcheese
Sometimes you just need a bowl of spaghetti with some lemon 🍋 + tiny bit of @bitchinsauce or even a bit of vegan butter (or good quality organic oil) will do the trick, freshly cracked pepper, pinch of salt and boom. Comfort in a bowl after a long day of @blissfulgatherings prep (we are catering a yoga 🧘♀️ retreat tomorrow)
Ps...I also like to use organic spaghetti... the organic Montebello brand 🍝
What is everyone’s Friday plans? I’m literally planning on sitting on the couch with this bowl of goodness, Netflix and maybe make a warm mug of hot chocolate. #wild #fridaynight
#vegan #pasta #spaghetti #food #foodie #food52 #f52grams #veg #vegetarianrecipes #vegetarian #foodporn #yum #fridaynight #foods
CREAMY HERB RISOTTO
Made this for dinner the other night and it’s almost near perfection. Who wants the recipe? Let me know in the comments below!
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RISOTTO CREMOSA con HIERBAS
Hecho para la cena la otra noche y está casi cerca de perfección. ¿Quién quiere la receta? Déjame saber en los comentarios abajo! ✨
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#vegan #food #risotto #vegana #veg #foodie #buzzfeed #feedfeed #yum #fit #healthfood #mushrooms #health #healthy #buzzfeast #tasty #f52grams #gram #ig #recipe #receta #recetassaludables
Crispy potatoes + all the works!
HOW TO: CRISPY BAKED POTATOES!
•Cut your potatoes however you would like. Boil them in a large pot of water just until they’re tender but not too soft. •Drain and place potatoes on a baking sheet lined with parchment paper. Brush a little avocado oil (or olive oil) on each potato and sprinkle potatoes with seasonings of choice and a good pinch of salt. •Bake in a preheated oven at 430 degrees F for 20-25 minutes or until golden brown! •
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#vegan #potatoes #potato #foodie #food #health #wholefood #healthfood #yum #veganrecipes #vegetarianrecipes #vegetarian #fries #f52gram #f52grams
#gram #eat #cleaneating #eatclean #carbs #feedfeed
12:20 AM
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