sunny vegan » food, photography, and fun

thai pumpkin soup

thai pumpkin soup recipe from sunny vegan

 

I love the tastes of fall, especially pumpkin. I definitely lean towards the savory side and this thai pumpkin soup came together in minuets with such a warming texture and taste that I am making it again today.

Since we just moved, AGAIN, I have been remodeling the kitchen in the sadly neglected home we bought. The good news is that it will be finished next week and I can’t wait to show you all the transformation. The biggest problem in the kitchen is the stove, which I use a lot, as it has 2 setting. High and Off. Seriously, you can’t adjust the heat or the flame goes out and you are then leaking gas! It’s not just annoying, it’s dangerous so we ordered a new stove which is on the way from NY right now. Gotta tell you, I am ready for things to be more normal and spend time cooking rather than painting or tiling every day.

Back to the soup and pumpkin, which taste do you prefer, savory or sweet pumpkin?

 

Ingredients: 4 servings

1 Tablespoon olive oil
1/2 medium onion – I used red because that is what I like best
1 clove garlic
1 teaspoon fresh ginger- chopped
1 1/2 cups organic pumpkin puree
2 cups organic vegetable broth
1 cup canned coconut milk- shake well
1-2 teaspoons red curry paste – I keep it mild to serve the kids, but add as much spice as you like!
1 Tablespoon cilantro – plus more for garnish
1 Tablespoon fresh lemon juice

Method:

In medium saucepan, saute onion in olive oil until soft and translucent. add next 7  ingredients and stir until heated through. using either a Vitamix or stick blender, blend ingredients until smooth. add lemon juice, stir and season with salt and pepper and serve.
Garnish with coconut milk, cilantro, chopped nuts or green onion.

 

Share and Enjoy:
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

strawberry quinoa smoothie

 

strawberry quinoa smoothie recipe from sunny vegan

Let’s kick off  i Heart Quinoa week with a strawberry, thyme and quinoa smoothie.
I eat tons of veggies, but I am not as good as eating fruit so smoothies are a great and delicious way to get the added nutrition of fruit into your diet. By why add quinoa? Well, it’s affordable, easy to make and store and is chock full of protein, magnesium, vitamin B6 and iron. We will learn more about quinoa this week, but lets start with with this easy yummy smoothie, shall we.

This is not a super sweet smoothie, but very filling and earthy with the quinoa and thyme. Add any liquid sweetener such as maple syrup or agave to taste if you don’t have simple syrup on hand.

 

Ingredients: 2-1 cup servings

3/4 cup vegan milk ( almond, coconut, soy)
1/4 cup quinoa, cooked and cooled
1/2 cup ice cubes
1 1/2 cup frozen strawberries
2 Tablespoons thyme infused simple syrup *optional, recipe below

 

Method:

place all ingredients into blender and blend well for 60-80 seconds. garnish and serve immediately.

 

Simple syrup is frequently used in mixed drinks and is basically equal parts sugar and water warmed on the stove. To infuse it with thyme, simply add thyme sprigs  to the sugar and water mixture after the sugar has dissolved, remove from heat and allow to steep for 10 minutes. Remove the thyme and use the simple syrup in smoothies, tea or cocktails.

Tomorrow, I’ll share one of my favorite quinoa salads with you along with some quinoa cooking tips.

 

 

Share and Enjoy:
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

diy- lemon coconut salt scrub recipe

How has summer been treating your skin? If you are dry, flaky and maybe a bit splotchy then this easy diy coconut lemon salt scrub is just what you need. I love to have the time to pamper myself, but in reality it’s quite rare. By having a scrub with ingredients you probably already have in your kitchen right now, there are no more excuses. Get to mixing  then get your scrub on people!

Another great scrub option is my olive oil sugar scrub, still only 3 yummy ingredients.

Ingredients:

1 part ( 1/4 cup) coconut oil
1 part (1/4 cup) Himalayan pink sat
1 teaspoon lemon zest *adjust to your salt/oil ratio
1 teaspoon lemon juice

Method:

over very low heat, melt coconut oil and stir in remaining ingredients. allow to cool and transfer to an airtight container.

Usage Instructions:

in the shower, scoop up a small amount of scrub and rub into skin in a circular motion, paying extra attention to knees and elbows. rinse well and follow with your favorite lotion.
Common Sense Notes- avoid eyes and mucous membranes, use of oil will make your shower or bath slippery so be careful.

 

Share and Enjoy:
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks

cherry chip ice cream~ and a Cuisinart giveaway!

So what happens when you have gorgeous cherries, vegan chocolate chips and a Cuisinart ice cream maker?  You make cherry chocolate chip ice cream of course!
and I want you to make some too, so don’t forget to enter this fun contest below. Not only do I want YOU to win an ice cream maker, I want to give 2 so that you can give one to a friend. Yup, I’m cool like that.

One of the biggest complaints about vegan ice creams is that the texture isn’t what you are used to. If you are used to full fat ice cream, then you are right. Most of the vegan ice cream I make is more like an “ice milk” , much lighter in fat, flavor and has an icier texture. But this ice cream is freaking creamy and full of fat ( well, you asked for it). There is good news though, the fat in coconut is thought to be healthier than other fats and since it’s not from an animal, it’s also cholesterol free.

 

a Rafflecopter giveaway

Ingredients:

2- 13.5 cans full fat organic coconut milk
3/4 cup agave, maple syrup or turbinado sugar
1 1/2 teaspoon organic vanilla extract
dash salt
1 Tablespoon cornstarch
1 Tablespoon vodka
1 1/2 cups pitted cherries
2/3 cup vegan chocolate ships

Method:

shake cans of coconut milk then pour into medium saucepan. over low heat, add sweetener, salt and whist until dissolved.  whisk in corn starch until combined. remove from heat, add vanilla and vodka. allow mixture to cool, occasionally whisking to keep ingredients combined. once cooled, follow ice cream maker instructions byturning machine on then slowly pouring mixture into pre-frozen base. once mixture is mostly frozen, approximately 10-15 minutes, add cherries and chocolate chips through top of machine and mix just until incorporated. transfer mixture to freezer safe container and freeze until solid, about 4 hours.
* my cherries were heavy and wanted to sink to the bottom, occasionally stir ice cream mixture together for even distribution while freezing.

Share and Enjoy:
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
July 18, 2014 - 8:19 am

Mabel - I would give the other one to my sister.

July 18, 2014 - 8:20 am

Nan - I would love to win this and I would give one to my awesome friend Joan!

July 18, 2014 - 8:40 am

Katie G - I’ve been eating vegan for a few months now and have been missing ice cream like crazy! I showed this giveaway to my roommates and we would all love to start doing Sunday Sundae’s, starting with this sweet recipe!! As for the ice cream maker for a friend, I’d definitely give it to my best friend, my Mamma. :) Such a delicious giveaway, thanks for doing this!!

July 18, 2014 - 5:29 pm

sarah - my mama!

July 20, 2014 - 3:07 pm

Nicole - Happy national ice cream day! I would give it to the friend that needed the most cheering up.

July 20, 2014 - 9:27 pm

Lynda @MommyPowers - My SIL!

July 21, 2014 - 7:32 am

brett - I would give it to my best friend with this recipe!!!!!!

July 21, 2014 - 7:37 am

Adriane - I would give it to my friend and old roommate, Jen!

healthy chickpea salad

Salads get such a bad rap for being boring but THIS chickpea salad is anything but! With the best of summer’s veggies like tomato, spinach and cucumber highlighted by a fresh lemon vinaigrette, this had become a staple in our house.

If you don’t like spinach (what are you, crazy?) you can sub romaine lettuce or your fave leafy green instead. I tend to throw chia seeds onto everything for a nutritional nutty crunch, but they are not necessary.

What is your favorite summer salad?

 

Ingredients: 4-6 servings

1 1/2 cups chickpeas, rinsed and drained or prepared if using dried beans
1/2 cup red onion- thinly sliced
1/2 cup cherry or grape tomatoes
1/2 cup cucumber- cut into bite sized pieces
2 cups baby spinach
2 Tablespoons finely chopped parsley
2 Tablespoons chia seeds *optional
dressing:
1/4 cup lemon juice
1/4 teaspoon lemon zest
1/3 cup veg or olive oil
1-1 1/2 teaspoon agave or turbinado sugar
salt
pepper

 

Method:

combine first 4 salad ingredients in a large bowl. in a small bowl or jar, combine all dressing ingredients and mix well. pour dressing over salad mixture and refrigerate for 1/2 hour. add parsley, spinach and chia seeds just before serving, mix well and serve immediately.

 

Share and Enjoy:
  • Digg
  • StumbleUpon
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
f a c e b o o k
t w i t t e r