Roasted Tomato Thai Curry Ramen

Makes 1 large pot of soup.
 

INGREDIENTS

1 can of coconut cream
4-5 tomatoes, roasted
1-2 large carrots
3 cups fresh veggie-stock, sub store-bought
1 cup water
1-2 oz. avocado oil
1-2 oz. coconut oil 
2-3 garlic cloves
1 knob of fresh ginger
1 handful fresh cilantro, chopped
1-2 cups chopped purple cabbage
1 head of cauliflower
1 bushel of kale, any variety
1 package of rice noodles
1-2 limes
1/2 oz curry powder
Dash of cayenne, smoked paprika, sriracha and tamari 
Sea salt and pepper to taste

Garnish with raw cabbage and chopped cilantro
Optional - add vegan teriyaki strips for added meatiness

 

INSTRUCTIONS

This can be a rather labor-intensive recipe depending on how you want to approach it. For those who want to accelerate the process, you can sub a can of roasted tomatoes instead of actually roasting them and you can always sub store-bought veggie stock instead of the real thing. If you're all about depth of flavor and have a whole afternoons-worth of time to dedicate to making chili, here's what you'll need to do:

First, make the stock ahead of time. 

Next, you'll want to start roasting the tomatoes and cauliflower. For the toms, I would suggest something plump, on the softer side, and even a little overripe if you can find them. When ready, preheat the oven to 375. Wash the tomatoes, and coat them in a little avocado oil. Sprinkle with sea salt and bake for about 90 minutes or until the tomatoes resemble a bean-bag chair that's melted. The time may vary depending. Remove from oven when ready (try to line it up so you're starting your soup when the tomatoes are finished)

For the cauliflower, simply cut into florets and toss in a large bowl with about a third of the curry powder, some salt, pepper, cayenne, and a little coconut oil. Coat cauli and place in oven with tomatoes. Bake about 20 minutes. 

Next, you'll want to get a big soup pot going with a generous glug of avocado oil and coconut oil. Add the garlic, minced ginger, and chopped carrot. Cook about 4-5 minutes. Now add the mushed, roasted tomato mixture, with the coconut cream, tamari, seasonings, sriracha and some of the fresh cilantro. Give a couple good stirs and let it simmer on medium-ish heat. Wash, dry, and give your kale a good massage. For real, it's much better this way. Remove stems of kale by hand and add chunks to the creamy, tomato-ey, mixture. Cook a few minutes and slowly begin to add the stock, letting it heat up to a simmer each time you add a little more. When all of the stock is added, simply leave on medium low heat and simmer until noodles and the rest of the toppings are prepped. 

When ready, add a big pile of noodles, ladle on broth, and top with roasted cauliflower, raw purple cabbage, lime juice, and grilled teriyaki strips. Next time, see if you can stuff a few more veggies into the dish. 

Coconut Curry Ramen

Coconut Curry Ramen

This ramen variant is spiced with curry powder, turmeric, cayenne, coriander seed, fresh cilantro and loaded with baby bok choy, other random veg and topped with grilled Portobello Mushroom. A little brown rice Ramen noodles, hold the gluten, a little hemp seed for added protein and you're golden. Curry Gold. Literally. 

Triple Bean Quinoa Chili


Makes 1 large pot of soup.
 

INGREDIENTS

1 can organic great northern Beans
1 can of organic pinto Beans
1 can of organic kidney Beans
1 large carrot, of any variety or color
1 medium to large white onion
4-5 tomatoes, roasted
3 cups fresh veggies stock, or store-bought
1 cup water
1-2 oz. avocado oil
1/2 cup quinoa
2-3 garlic cloves
1 packet chili seasoning
1 handful fresh cilantro, chopped
1/2 cup vegan cheese
Dash of cayenne and smoked paprika
Sea salt and pepper to taste

-Garnish with vegan cheese, minced onion, and chopped cilantro. 

 

INSTRUCTIONS

This can be a rather labor-intensive recipe depending on how you want to approach it. For those who want to accelerate the process, you can sub a can of roasted tomatoes instead of actually roasting them and you can always sub store-bought veggie stock instead of the real thing. If you're all about depth of flavor and have a whole afternoons-worth of time to dedicate to making chili, here's what you'll need to do:

First, make the stock ahead of time. Don't know how? Check out this blurb. 

Next, you'll want to start roasting the tomatoes. I would suggest something plump, on the softer side, and even a little overripe if you can find them. When ready, preheat the oven to 375. Wash the tomatoes, and coat them in a little avocado oil. Sprinkle with sea salt and bake for about 90 minutes or until the tomatoes resemble a bean-bag chair that's melted. The time may vary depending on the size of your toms yo. And that's not your hippie environment-list shoes. When finish, remove from oven, mash with a fork, remove the harder stem parts, and set aside. 

Next, you'll want to get a big soup pot going with a generous glug of avocado oil. Add the minced garlic, minced carrot [I use a handy pull crank chopper thing] and most of the chopped onion to the oil when its hot. Simmer until translucent and the carrot is soft. Add the chili seasonings and mix. Add a dash of smoked paprika and cayenne for a little extra kick and/or depth. When ready, strain all your beans, rinse with cold water and set aside. Add the mushed tomato mixture and stir, it should be a spicy, oily slurry of goodness. Next add the beans. Cook slightly and slowly start to add the water. I like to add it bit by bit to ensure the temperature stays hot. Bring to a slow simmer once you've added all the stock and water. When simmering, add either raw quinoa or cooked quinoa, it honestly doesn't matter. If raw, go easy because it can tend to expand quite quickly and you might sacrifice some of the "brothy-ness" if you add too much. 

Let simmer until ready to eat. The longer you simmer, the deeper and heartier the chili is going to be. When ready, simply serve up some hefty bowls, top with a little cheese, raw onion, and cilantro. Feel free to kick your boot ups and dive in like a cowboy coming off a long day of pulling weeds from your dusty, Montana farm. 

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Smokey Sweet Potato Carrot Puree


Makes 1 large pot of soup.

INGREDIENTS

5-6 medium sweet potatoes
4-5 large carrots, of any variety or color
1 oz. coconut oil
1 oz. olive oil
1-2 garlic cloves, roasted 
1 cup of coconut cream or canned coconut milk
1 oz. liquid smoke
1-2 knobs of vegan butter
A generous dash of applewood smoked sea salt (if available)
Sea salt and pepper to taste

-Garnish with chopped spinach or cilantro
-Will need food processor or immersion blender. 


INSTRUCTIONS

Start by getting a big pot of water going. Add some sea salt and olive oil /coconut oil to the pot. At all times you want to cook with your ingredients, so by adding oil and salt you actually inject some flavor into the potato and carrot while it cooks. Savvy? When the water starts to boil, add the potatoes and carrots, peeled and chopped into relatively similar sized pieces, about the size of a thumb. I like to use a steaming basket to limit the water absorption. Cook for 20 minutes or until you can push a fork through the veg. 

Remove from heat and strain out 90 percent of the water. You can always save some to make the soup more liquid if needed. Put back on medium low heat and add vegan butter, liquid smoke, roasted garlic gloves, coconut cream, and a little coconut oil. As it's hot, get out your immersion blender, or pour all materials into large food processor attachment. You want to blend the ingredients when they are still very warm and this creates an ideal, creamy, but not gritty texture. Blend until creamy and smooth. You want it to almost stick to the spoon but not be too thick like porridge. Put back in pot and simmer, for ideally, 1-2 hours. Add salt and pepper to taste. Serve with chopped spinach or cilantro. 

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