(Gluten-Free, Dairy-Free, Meat-Free | Whole30 & Paleo-Friendly) I’ve been looking for new ways to use my winter veggies from my Kent Veg Box. This recipe was a real find because the ingredients called for exactly what was in my veg box! Also, if you have roasted veg left from Christmas, this soup might help you find a new way to use the leftovers. I especially like the homemade cashew cream that this soup calls for. What a great substitute for normal cream! I ran out of vegetable broth when I made this so I decided to let my soup be a little thicker than originally called for, but you can do whatever you want!
FYI: You’ll have to soak your cashews for a few hours before you start making the soup. The recipe says to soak them for 3-4 hours. I soaked mine for almost 2, and it was fine!
- 100g (3/4 cup) cashews
- 400g leek (1 large leek)
- 2 parsnips, peeled and chopped (I added this to original recipe)
- 1 small cabbage (about 1kg or 2lb)
- 2 yellow onions
- 4 tbsp rapeseed oil (or any other neutral tasting oil)
- 2 litres (8 cups) vegetable broth
- 1 tsp dried marjoram (I didn’t have this so I skipped)
- Salt and pepper to taste
- Soak 100 g (3/4 cup) cashews in water for 3-4 hours or overnight.
- Cut off the hairy end of the leek (the root part) and also discard the dark green ends. Slice the leek lengthwise, fan it open and clean it under running water. Make sure to get rid of the dirt between the individual layers. Chop the leek.
- Wash the cabbage, cut it into quarters, and discard the core of each quarter. Chop the quarters finely.
- Peel the onions, chop them and sauté them in rapeseed oil (I used olive oil) until they are translucent. Add leek and cabbage to the onion and sauté for 5 minutes. Then add the vegetable broth and the marjoram. Cook with a lid on until the vegetables are soft (about 15-30 minutes).
- Rinse the soaked cashews and blend them with 200 ml (1 cup) of water until you get a smooth cream. Add the cream to the soup and puree it. Taste test and add salt if needed.
If you’d like to add some extra bits on top of the soup, you can boil beetroot (peel and cube it) and roast some cashews. Serve the soup hot topped with beet cubes and roasted cashew.
Enjoy and Happy Boxing Day! xxx
Source | Looking for Delights ‘Creamy Leek and Cabbage Soup with Cubed Beetroot and Roasted Cashews‘
(Gluten-Free, Dairy-Free, Meat-Free | Paleo-Friendly) Christmas is right around the corner! We all know what happens when the holidays come around…maybe not the healthiest food choices? Yeah, me too. So before all of the holiday shenanigans I’m going to keep things light and healthy (or, at least try! #reallife). This salad was conspired by my sister’s mother-in-law, and it’s very flexible based on what you like! Don’t love kale? Cool, swap it for spinach! Feel free to make this salad into whatever you want it to be (or have in your pantry) and enjoy 🙂 Happy holidays! xx
- 1 x 250g (2 cups) quinoa (I cheated and used the pre-made quinoa because shortcuts are a must during this busy time of year!)
- 1 x 200g bag (3 cups) of curly kale
- Fruit of choice, chopped (my sister used blueberries and grapes; I tried apples and blueberries, but you could even use dried fruits if that’s what you have)
- Handful of nuts and seeds of choice (I used walnut and sunflower seeds because they’re always in my cupboard)
Ingredients for Dressing
- 125 ml (½ cup) extra virgin olive oil
- 75 ml (1/3 cup) red wine vinegar
- 1 Tbsp Dijon mustard
- 3 handfuls of fresh herbs (I used a handful each of parsley, coriander (cilantro) and basil)
- Salt and pepper to taste
- Put all of dressing ingredients into a blender and blend until mixed. Add more of fresh herbs or salt and pepper to taste.
- Cook your quinoa according to directions (if you’re not a cheater and didn’t buy pre-made quinoa) and put warm quinoa into large bowl.
- Pour all of dressing over warm quinoa and stir.
- Add curly kale and fruit (I used a small pack of blueberries and three apples, chopped). Toss.
- Top with seeds and chopped nuts.
Look at this tasty treat! Thanks Nancy and Joy for the inspiration! xx
Tip: Because of the toughness of kale, this salad can be made and eaten as leftovers for a few days after. We all know I love a packed kale salad for lunch. YUMMM.
(Gluten Free, Dairy Free (optional), Meat Free | Paleo-Friendly) The ingredients of these veggie burgers may surprise you, but they are a perfect way to make your winter veggies into something a bit different! I was lucky because everything I needed for them came in my Kent Veg Box last week so everything was fresh, fresh, fresh! YUM! The hearty burgers will fill you up and kill that comfort food craving in all the right (healthy) ways. My friend who doesn’t even like Brussels sprouts gave them his stamp of approval so don’t be afraid to try them yourself! These go great with sweet potato or swede fries. For tomorrow’s packed lunch, I threw a leftover burger with the extra veggies on a bed of salad.
Ingredients for Burgers
- 2 Tbsp extra virgin olive oil
- 2 leeks, trimmed and sliced
- 2 parsnips, peeled and chopped
- 1 small apple, chopped
- 200g (½ lb.) Brussels sprouts, stems removed and sliced in half
- ¼ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
- 2 Tbsp balsamic vinegar
- 185g (1 cup) cooked quinoa (I cheated and bought the ready-made quinoa)
- 1 can chickpeas
- 2 large eggs, lightly beaten
- 40g (1/3 cup) gluten-free flour or ground almonds
- ¼ teaspoon smoked paprika
- Favourite cheese (if you’re not dairy free)
Ingredients for Serving
- 2 tablespoons olive oil
- 56g (12 oz) sliced mushrooms
- Slices of courgette (zucchini)
- ¼ tsp salt
- ¼ tsp pepper
- Whole-wheat buns, gluten-free buns or a salad/cabbage (I was feeling extra carb-free so I used cabbage leaves as a ‘bun’ –no judgment here if you use a proper, whole grain bun instead, though!)
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add in the leeks, parsnips, apple and Brussels sprouts and stir. Add the salt and pepper, stirring well, then cook until the veggies are slightly soft -about 5 to 6 minutes. Add in the balsamic vinegar and stir, cooking for another minute. Remove the veggies from the heat.
- Add the veggies to a food processor along with the quinoa, chickpeas and eggs. Pulse until the veggies and beans are in coarse pieces – you don’t want them pureed – and the eggs are combined. (I don’t have a food processor so I just split the ingredients in parts, put them in blender and dumped into bowl to mix all together in the end. This did unfortunately mean that my burgers were a bit more pureed than they were meant to be).
- Scoop the mixture into a bowl and stir in the flour and smoked paprika until it is combined.
- Form patties that are about 2 inches wide and almost 1 inch thick – if you try to get them thicker than that, they will probably fall apart.
- Add the remaining 1 Tbsp of olive oil to the same skillet and heat over medium-high heat.
- Add the patties (in batches, if needed) and cook for about 5 minutes per side, until they are golden brown and crisp.
- Reduce the heat to low, add the cheese slices (if you’re having) and cook until the cheese melts.
- For the mushrooms and courgette (zucchini), heat a large skillet over medium-low heat and add the olive oil. Add the mushrooms and courgette and stir. Cook until they’re soft, about 8 to 10 minutes, stirring occasionally. Turn off the heat and sprinkle with salt and pepper.
- Assemble the burgers on whatever base you’re having and pile with mushrooms and courgette. Enjoy! x
Source | How Sweet It Is: Crispy Autumn Veg Burgers with Apple Cider Slaw