Carrot Peanut Soup

Dive into a bowl of warmth and comfort with this Carrot- Peanut Soup, a rich blend of flavors and nourishing ingredients.

This vibrant and creamy soup brings together the sweetness of carrots, the zing of fresh ginger, and the nutty depth of peanuts, creating a symphony of tastes that will awaken your senses.

Ingredients 

• ½ yellow onion

• 2 tablespoons olive oil

• 2 cloves garlic

• + dash salt

• 1 ½ pounds carrots (about 3 large carrots)

• +dash salt

• 4 cups veggie broth 

• ⅔ cups peanuts 

• 1 ½” piece peeled ginger 

• 1 cup water

• 1 ½ teaspoon salt 

• ¼ teaspoon apple cider vinegar 

• ¼ teaspoon maple syrup

• ¼ teaspoon cumin

• ⅛ - ¼ teaspoon cayenne (to taste)

• Pomegranate to garnish

• Cilantro to garnish

Procedure

Slice the onion and roughly mince the garlic cloves. Gently heat olive oil in a large soup pan. Add the onion and garlic pieces along with a dash of salt. Allow to sweat until the onion becomes translucent. 

Meanwhile, peel and roughly chop the carrots. Add to soup pan and cook for about 10 minutes or until carrots begin to soften.

Add onion, garlic, and carrot mixture along with veggie broth, peanuts and peeled ginger. Blend  on high until smooth. 

Add mixture back to pan and combine with 1 cup water, salt, apple cider vinegar, maple syrup, cumin, and cayenne.

To serve, garnish with chopped cilantro and pomegranate seeds.

Sea Salt and Dark Chocolate Almond Clusters

The perfect harmony of rich, velvety chocolate, crunchy roasted almonds, and a sprinkle of sea salt that dances on your taste buds.

Makes 12, 1-inch clusters 

Ingredients

• 3.5 ounces of dark chocolate (70% or higher)

• 2 tablespoons almond milk

• 2 teaspoons coconut oil

• 1 teaspoon maple syrup

• ½ teaspoon vanilla

• Dash cinnamon

• 1 cup almonds

• Salt on top

Procedure

1.     Boil a medium-sized pot of water and line a sheet pan with parchment paper.

2.     Add dark chocolate, almond milk, coconut oil and maple syrup to a large metal bowl. Using a dish towel or pot holder, hold bowl over pot so steam is able to reach the bottom of the bowl. Whisk until mixture becomes smooth.

3.     Remove from heat and stir in vanilla and cinnamon. Add almonds and toss to cover with chocolate.

4.     Use a small ice cream scoop to portion out clusters on parchment equally spaced apart.

5.     Sprinkle with salt and freeze for 1 hour before serving. Store chilled.

Carrot Ginger Collard Wraps

A fresh and fun twist on traditional wraps! These vibrant, veggie-packed bundles are perfect for a light lunch or a colorful appetizer.

Ingredients

1 bunch collard greens

2 cups sprouts

1 bunch scallions, chopped

1 bunch radishes, sliced thin

½ red cabbage, shredded

Carrot Ginger Filling

• 3 large carrots

• 1 cup walnuts

• ½ inch piece of ginger

• 1 tablespoon olive oil

• 1 teaspoon rice vinegar

• 1 teaspoon maple syrup

• ½ teaspoon salt  

• dash cayenne

Avocado Cream Sauce

• 2 ripe avocados

• 1 jalapeno

• 1 ounce cilantro leaves

• 2 tablespoons olive oil

• ¼ teaspoon ground black pepper

• ¼ teaspoon salt

• Dash cayenne

• Juice of one lime

Procedure

1. Bring a pot of salted water to a light boil. Meanwhile, create an ice bath by filling a large bowl with a mixture of ice and water. Once water is ready, add 1-2 collard leaves at a time. Once leaves turn bright green, remove from hot water and place in ice bath to cool. Repeat with all the leaves and set aside for them to dry.

2. Prepare the carrot ginger filling by placing carrots, walnuts, ginger, olive oil, rice vinegar, maple syrup, salt, and cayenne to a food processor. Pulse a few times until mixed and set aside.

3. To make the avocado cream sauce, rinse the food processor and add avocados, jalapeno, cilantro, olive oil, pepper, salt, cayenne, and lime juice. Process until thoroughly mixed.

4. To prepare collards, use a paring knife to gently trim the thickest part of the collard green stem. Use the bottom of a cup to press up and down on the leaf to bruise additional stems so they’re flexible enough to fold.

5. To assemble wraps, spread leaf with a layer of avocado cream followed by the carrot ginger filling. Top with scallions, sprouts, radishes, and cabbage before folding like a burrito.

6. Store in the fridge.

Spring Primavera with Cauliflower Cream Sauce

Perfect for a weeknight dinner or a special occasion, this pasta primavera is a great (and flexible!) way to savor the crisp, colorful veggies of spring. Feel free to sub for veggies you have on hand

Ingredients 

• 1 package pasta/gluten free pasta, prepared to instructions

• 1 bunch asparagus

• 1 bunch spinach 

Cauliflower Cream Sauce (makes about 7 cups)

• 1 tablespoon olive oil

• ½  yellow onion

• 1 medium-sized cauliflower

• ¼ cup vegetable broth + 1 cup reservered

• 2 cups water

• 1 cup cashews

• 2 tablespoons olive oil

• 1 tablespoon white cooking wine

• 1 tablespoon nutritional yeast

• 1 teaspoon maple syrup

• 1 teaspoon salt

• Dash cayenne (about ¼ teaspoon)

• Dash pepper

• Fresh nutmeg to taste (⅛ teaspoon)

• Juice of 1 ½ lemons

Procedure

1. In a large pot, gently warm olive oil. Roughly chop ½ yellow onion and add to pot on low heat. As onion sautes, chop cauliflower into rough florets. Add to pot along with onion and stir. Add a dash of salt to the pot, ¼ cup vegetable broth and cook for about 10 minutes as cauliflower softens. Cook on low heat and stir frequently to avoid color on the cauliflower. 

2. Once cauliflower is soft, add florets to blender along with water, 1 cup vegetable broth, cashews, olive oil, salt, white wine, nutritional yeast, maple syrup, and salt. 

3. Add sauce back to pan and whisk in cayenne, pepper, nutmeg, and lemon juice. Adjust to taste. 

4. Cook pasta according to package instructions.

5. Wash and trim asparagus and spinach. Chop into bite-sized pieces and stir in with strained pasta. 

6. Toss pasta and vegetables with cauliflower cream sauce and serve. 

7. Note: Toss extra sauce into the freezer for a simple weekday dinner!