All posts filed under: Bowl of happy

Sweet Potato & Leek Soup

This sweet potato & leek soup is hearty and delicious. With the new year, many are embarking on veganuary. Vegan January. So I decided to share this recipe I developed. It’s like a spiced vichyssoise, but dairy-free and vegan. Sweet Potato & Leek Soup Recipe Ingredients 2 cups of chopped sweet potatoes 1 1/2 cup chopped leeks 3 cloves of garlic 1 tablespoon of harissa paste 1 tablespoon tomato paste 2 tablespoons of olive oil plus 2 tablespoons more for roasting 1 tsp fenugreek 1 tsp cumin 2 tsp kosher salt 1 tsp black pepper 4 cups of vegetable stock For garnish: Mint Lemon Chopped pistachios Olive oil Method Preheat your oven at 350F/176C. Wash and peel the sweet potatoes and cut them into small chunks. Season with olive oil, salt, fenugreek, and cumin and roast for 30 minutes. Wash the leeks thoroughly and chop them. Sweat them out in olive oil on medium heat. Add the 3 cloves of garlic, followed by the harissa and tomato paste. Season with salt and pepper. Deglaze with …

Priya Krishna’s Saag Feta

So a few years ago I got the cookbook, Indian-ish. Ever since I’ve been in love with Priya Krishna’s Saag Feta. It’s so comforting, nourishing, and nutritious. I always go for it when I feel like I need a boost of energy. Spinach has some kind of energy-boosting properties that make me better understand Popeye. Saag Feta is a classic riff of the traditional Saag Paneer. You can make this with other mild cheeses such as Mozarella, Oaxaca, Queso Fresco, or tofu. Saag Feta Recipe 2 tbsps ghee 2 tbsp. coriander seeds 1/2 tsp. ground cardamom 1 tbsp. cumin seeds 1 tsp. mustard seeds 1/2 cup chopped shallots 1″ piece ginger, peeled, chopped 1 lb. spinach or any greens (about 12 cups) 1 tsp. fresh lime juice 1 tsp. kosher salt 6 oz. feta, cut into cubes 1 tsp. red chili powder (gochugaru or aleppo pepper) rice (for serving) For the Chhonk (sizzled spices to top the saag) 2 tbsp ghee 1 tsp cumin seeds 1 tsp mustard seeds Method First, start by slicing shallots …

butternut squash, leek, and pear soup

Soup season is among us, I don’t make the rules so here’s a butternut squash soup recipe. 3 cups of butternut squash 1 cup of chopped leeks 1 small head of garlic 1-inch ginger 1 tsp fenugreek 1 tsp salt 1 tsp black pepper 2 pears (about 1 1/2 cups) 1 tbsp tahini paste 4 cups of vegetable stock method on a sheet tray with parchment paper, add the squash, leeks, garlic, and ginger. season with the fenugreek, salt and pepper, and olive oil. Roast at 390F/198C for 20 minutes. Remove the leeks and continue to roast the garlic for 15 more minutes. chop your pears into cubes. remove everything from the sheet tray and add to a blender along with the tahini paste and vegetable stock. blend until smooth. transfer into a bowl and top with pistachios (or whatever nuts or seeds you have) and chilli flakes. enjoy!

Roasted Tomato and Carrot Soup

Earlier today I saw a tweet that said: “soups months is coming” and I couldn’t agree more. It’s finally cold in Houston, 54F/12C and sunny. So I decided to make a vegan roasted tomato and carrot soup that would mirror the sun. With grilled cheese of course. Ingredients 2 cups cherry tomatoes 1 cup of carrots 5 cloves of garlic 1 inch of fresh ginger 2 tsp of salt 1 tsp pepper 1 tsp dried oregano 3 tablespoons of olive oil 1 1/2 cups of coconut milk 1 cup of vegetable broth pepitas to garnish (optional) Method Preheat your oven at 400F/204C. In a sheet pan lined with parchment paper, place the tomatoes, carrots, garlic, and ginger with enough space between each individual vegetable. Add the oil, salt, pepper and oregano. Give it a little shake and coat evenly. Roast in the oven for 30-40 minutes until light brown. When the tomatoes and carrots are nice and roasted, cool for 10 minutes. Then add to the blender together with the coconut milk and vegetable broth. …

Sweet Potato Hash

Since March my eating habits have changed drastically. Blame it on the pseudo-Texan lockdown or the world being upside down, but I now tend to get hungry after 11 am. Brunch territory is a place I love so I’m always trying to keep interesting, even if I’m making a loved staple such as Sweet Potato Hash.