Prep Time: 20 Minutes
Ready In: 50 Minutes
Servings: 6
"This vegan version of pumpkin soup uses coconut oil instead of butter and light coconut milk in place of milk or cream. Seasoned with curry powder, coriander, red pepper flakes, garlic and onion, it's easy to make and can be a terrific starter or a small meal on its own."
INGREDIENTS:
1/4 cup coconut oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder (I used yellow Thai curry paste)
1/2 teaspoon salt
1/4 teaspoon ground coriander (optional)
1/4 teaspoon crushed red pepper flakes (optional)
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk
DIRECTIONS:
1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth (or blend with a hand blender!). Return to a pot, and reheat briefly over medium heat before serving.
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Roasted Butternut Squash
Total Time: 55 min.
Prep Time: 10 min.
Cooking Time: 45 min.
Yield: 8 servings, about ½ cup each
Ingredients:
1 medium butternut squash, peeled, seeds removed, cut into
1½-inch pieces (about 2 lbs.)
4 tsp. olive oil
½ tsp. sea salt (or Himalayan salt)
½ tsp. ground black pepper
2 Tbsp. finely chopped thyme
Preparation:
1. Preheat oven to 450° F.
2. Place squash in large oven-proof roasting pan (or baking sheet).
3. Drizzle with oil. Season with salt, pepper, and thyme; mix well. Spread squash in a single layer in pan.
4. Bake, turning twice, for 40 to 45 minutes, or until squash is brown and tender-crisp.
Coconut Curry Pumpkin Soup(vegan)
black bean brownies
Gorgeous, dense, chocolatey and delicious. These brownies are gluten free, low in sugar and loaded with nutrition.
Ingredients:
1 (15.5 ounce) can (approx 2 cups) black beans, rinsed and drained
3 eggs
3 tablespoons coconut oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon instant coffee (optional)
3/4 cup coconut sugar
1/2 cup dark chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.
Let cool (if you can stand it!)
MAKES ABOUT 20 (10 SERVINGS)
Ingredients
3 tablespoons raw cacao powder
1 1/2 cups Medjool dates, pitted
3 tablespoons (or more) unsweetened shredded coconut or quick-cooking oats
Pinch of sea salt
Flavoring Options (Choose One)
1 tablespoon unsweetened shredded coconut
1 teaspoon finely grated orange zest
1 teaspoon instant espresso powder
Coating Options (Mix And Match)
1/2 cup unsweetened shredded coconut
1/4 cup lightly toasted sesame seeds
1/2 cup crushed lightly toasted pistachios
1/2 cup crushed lightly toasted hazelnuts
Preparation
Purée cacao powder, dates, 3 Tbsp. coconut, and salt in a food processor until almost smooth, adding water by teaspoonfuls if too dry and crumbly and coconut by teaspoonfuls if too wet and sticky. Add desired flavoring and pulse to combine.
Scoop date purée by the tablespoonful and roll into 1" balls. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Roll truffles in desired coatings to cover.
Nutritional Content
One serving (two truffles) contains: Calories (kcal) 130 Fat (g) 4 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 23 Dietary Fiber (g) 3 Total Sugars (g) 17 Protein (g) 2 Sodium (mg) 0
Original recipe courtesy Bon Appetit: http://www.bonappetit.com/recipe/cocoa-date-truffles