Archive | June, 2013

Guacamole Spinach Soup

28 Jun

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Soup, soup, soup; its time for more soup! It sure has been getting nice here in Vegas. The last couple of days it’s been in the 70’s. Either way, I felt like making a nice little batch of soup. I had a bunch of guacamole that I made a day or two ago. I decided to convert it into something else. I think I had about 1 1/2 cups of the guacamole left over. I basically put everything into the blender, added a few spices and heated it all up. It was very simple. Took maybe ten minutes. The spinach made the soup nice and thick and I added a bit of coconut milk for creaminess.

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Guacamole Spinach Soup

Yield: 4 servings

Ingredients:

• 1 Tbsp olive oil
• 1/2 red pepper
• 1/2 green pepper
• 2 garlic cloves, minced
• 1 large avocado or 2 small
• 1/4 red onion
• 1 lime
• Huge handful of spinach
• 2 tsp cumin
• 1/2 tsp chili powder
• 1/8- 1/4 tsp cayenne
• 2 Tbsp coconut milk
• 1 cup vegetable broth
• salt and pepper to taste

Directions:

  • Saute the peppers and garlic in the olive oil for about 5 minutes. Next, add the spices and cook until fragrant; about 2 min.
  • Now, put everything into your blender and puree. Once that is done you put everything into a sauce pot and heat up the soup. This shouldn’t take that long on medium heat.
  • Garnish with diced green onions, diced tomatoes, croutons and a fresh squeeze of lime juice.
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    Cashew Butter Chocolate Chip Banana Bread

    28 Jun

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    Today I decided it was time to make some banana bread. The bananas having been turning more and more black everyday. I looked up a couple of recipes and decided I would make my own concoction. This recipe makes 2 loaf. You could always cut it i half if you like. I like to make big batches most of the time. That way I have leftovers that I can either freeze or turn into something new. All depends on what it is I am making.

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    I added raspberries, blueberries,white chocolate chips and milk chocolate chips this time. I was making it for friends and have plans for one of the loafs to turn into another special treat.

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    Cashew Butter Chocolate Chip Banana Bread

    Ingredients:

    • 1 cup turbinado sugar
    • 1 cup raw cane sugar
    • 1 cup cashew butter
    • 6 bananas, slightly mashed
    • 2 cups flour
    • 2 cups rolled oats
    • 1 tsp baking soda
    • 1 cup coconut milk + 4 tsp apple cider vinegar
    • 2 tsp vanilla
    • 2 tsp cinnamon
    • 1/2 tsp all spice
    • 1 tsp salt
    • 1 1/2 cups vegan chocolate chips

    Directions:

    1. First, you cream together the sugars and cashew butter. Next, add the mashed bananas. I like to leave chunks of banana, but you don’t have to if you prefer not to do this.
    2. Now, add the baking soda, vanilla, cinnamon, all spice and salt. Mix everything well.
    3. Now its time to add the coconut milk and apple cider vinegar. After that you mix in the flour and oats.
    4. Put the mixture into 2 greased loaf pans and bake at 350 for 1 hour. It may need up to ten minutes more. Just check and see if a toothpick comes out clean. Then place on your cookie rack to cool slightly before turning over onto the rack to cool completely.
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