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This week's Fall Recipes

Meal 1

Anything-You-Have Coconut Curry Soup

Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!

INGREDIENTS

  • 1 tablespoon oil

  • 1 onion, chopped

  • 3 cloves garlic, smashed

  • 1 knob of ginger, peeled and grated

  • 1-2 tablespoons red curry paste

  • 1-2 tablespoons turmeric

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • 12 baby yukon potatoes

  • 2 14-ounce cans coconut milk

  • 3 cups vegetable broth

  • 24 ounces extra firm tofu

  • anything you have for fresh veggie toppings! see notes

INSTRUCTIONS

  1. PREP: Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)

  2. SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

  3. BLEND SOUP: Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.

  4. FRY TOFU: Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.

TOP AND SERVE: Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.

NOTES

Toppings: green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… ANYTHING YOU HAVE.

(There is a short list of things that don’t sound like they would be awesome in this recipe, like tomatoes… and… I can’t think of any more, so that might be all. Use your best curry judgement.)

Regular or light coconut milk will work! Nutrition info is for light coconut milk. But regular is so, so good.

In place of potatoes, you could also use sweet potatoes, carrots, or eggplant.

I’ve also done this with green curry paste and it’s still great.

Serves 8

Calories Per Serving: 429

% DAILY VALUE

26%

Total Fat 17.1g

0%

Cholesterol 0mg

24%

Sodium 567.2mg

19%

Total Carbohydrate 56.5g

Sugars 8.6g

31%

Protein 15.3g

1%

Vitamin A 20.5µg

88%

Vitamin C 52.9mg

https://pinchofyum.com/anything-you-have-coconut-curry-soup

Cucumber Bites - easy after school snack

Prep Time

15 mins

Total Time

15 mins

Servings: 30

Calories: 54 kcal

Ingredients

  • 8 oz Sour Cream

  • 1/2 packet Ranch Dressing Mix

  • 6 Cucumbers

  • 30 Carrot Sticks

  • 30 Celery Sticks

Instructions

  1. Mix together sour cream and ranch dip and set aside.

  2. Wash cucumbers and, using a peeler, make stripes on cucumbers.

  3. Cut cucumbers into 1 1/2" slices.

  4. Use a melon baller to scoop out center of each to make a cup.

  5. Fill with dip and insert a carrot and a celery stick.

Recipe Notes

This is an afternoon snack for your kiddos that is both fun and healthy!

Nutrition Facts

Cucumber Bites - easy after school snack

Amount Per Serving

Calories 54

Calories from Fat 9

% Daily Value*

Total Fat 1g

2%

Cholesterol 3mg

1%

Sodium 116mg

5%

Potassium 391mg

11%

Total Carbohydrates 8g

3%

Dietary Fiber 2g

8%

Sugars 4g

Protein 1g

2%

Vitamin A

209.2%

Vitamin C

8.3%

Calcium

5.3%

Iron

2.3%

* Percent Daily Values are based on a 2000 calorie diet.

https://www.eatingonadime.com/cucumber-bites/

HOMEMADE RANCH SEASONING MIX

TOTAL TIME: 5 MINS PREP TIME: 5 MINS COOK TIME: 0 MINS

INGREDIENTS:

  • 1/3 cup dry powdered buttermilk (*see note below)

  • 2 tablespoons dried parsley

  • 1 1/2 teaspoons dried dill weed

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons dried onion flakes

  • 1 teaspoon ground black pepper

  • 1 teaspoon dried chives

  • 1 teaspoon salt

DIRECTIONS:

Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.

Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.

*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix

https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/

CONFETTI CHOPPED KALE, WALNUT AND BEET SALAD {GLUTEN-FREE, DAIRY-FREE, VEGAN}

Serves: 4

Raw, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Vegan

Recipe type: Entree

INGREDIENTS

  • 2 large fresh beets scrubbed and peeled

  • 1/2 medium red onion thinly sliced

  • 2 heads fresh kale very finely chopped

  • 2 large carrots

  • 4 Tbsp. walnut halves chopped

  • 1 1/2 Tbsp. fresh tarragon finely chopped

  • 2 1/2 Tbsp. balsamic vinegar

  • 1 1/2 Tbsp. fresh lemon juice

  • 2 Tbsp. olive oil

  • sea salt and pepper to taste

  • 1/4 tsp. fresh lemon zest

INSTRUCTIONS

  1. Place beets on a flat surface, suing a sharp knife, cut into matchsticks.

  2. In a large bowl, combine beets, onion, kale, carrots, walnuts and tarragon.

  3. In a small bowl, whisk vinegar, lemon juice, oil, sea salt, pepper and lemon zest; pour over kale salad and toss to combine.

  4. Serve.

Nutrition Facts

Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}

Amount Per Serving