Autumn´s-Soup-Supréme!

October 17, 2012 § Leave a comment

(Pictures will come here:)!)

Hearty-Sweet-Potato & Pumpkin Soup;

  • 450 grams of organic Sweet Potato (approx.three regular sized potatoes)
  • 1700 grams of Hokkaido Pumpkin (approx.two large Hokkaidos)
  • 4 cloves of Garlic, skin removed
  • 1 can of organic full-fat Coconut Milk
  • cooking water corresponding to the preferred liquid texture (I like this soup a bit on the thick side, and used approx.2-3 deciliter)
  • 1 T powdered Ginger
  • Himalayan Salt and freshly ground black pepper to taste

Peel the sweet potatoes and the pumpkins, and remove seeds from pumpkin kernels. Cut both the sweet potatoes and the pumpkins into thumb-sized chunks. Place sweet potatoes, pumpkin and garlic cloves in a casserole, and put to boil until they all turn soft. Divide and strain the cooking water from the vegetables (but make sure to keep some of the water!), and pour all ingredients over in a blender. Add the coconut milk, and amount of cooking water of your preference, and blend until smooth. Toss in the powdered ginger. Salt and freshly ground black pepper to taste. Enjoy:)

Raw Vegan Parsley Pesto

May 20, 2012 § Leave a comment

(a)Simply Raw Parsley Pesto

  • 100 grams raw, unsalted Cashew Nuts
  • 1 pot of parsley, with stems
  • 1 clove garlic
  • 1 T coldpressed, rapeseed oil
  • 1 T water
  • Himalayan salt to taste

Place all ingredients in a blender, and blend until you reach a desired pesto texture (I find it to be good with a little bit of chuncky-ness to it). Enjoy with freshly baked bread, spread onto salads or use as a spreading for your raw veggie burger. ….Or whatever else you might fancy! I used it as spreading on a Gluten Free Wholegrain Roll (below) for lunch today, together with a large salad and a cup of Lupine Coffee (love that stuff! Lupine-love…).

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