Soup, Soup and more Soup

I feel like I have been posting a lot of soup recipes, as well as eating a lot of soup ( my go to lunch has been the vegan pho from Phoenix Garden, delicious). Normally I am not a fan of squash soups, all of the recipes seems to have cinnamon or nutmeg in them, and that is a combo that I do not care for in savory dishes (do not get me started on pumpkin pie spice). Recently I have come across a few recipes that have warm spices like coriander and cumin, which is a combination I do like. So, after a little reading and I decided to try roasting all of the veggies and using the crock pot; the result was delicious.

Roasted Butternut Squash Soup


– 1 medium butternut squash (about 3lbs)

– 3-4 carrots peeled and cut into 2 inch legths

– 1 onion quatered

– 1 head of garlic, cut off part of the top for roasting, drizzle with oil, wrap in foil

– 3 tsp of coriander

– 1.5-2 tsp cumin

– salt and pepper to taste

– 32 ozs veggie stock

– 1 can full fat coconut milk

– 2 inch piece of grated ginger

– 1-2 TBS coconut oil (melted)

Peel and and chop the butternut squash for roasting, as well as the carrot and quarter the onions. Toss vegetables with coconut oil and 1/2 the spices, salt and pepper. Place the veggies in a single layer on a parchment or foil lined baking sheet/s (is you are using parchment you can cut back or eliminate the oil). Nestle the garlic clove in the middle of the vegetables. Roast at 375 for 40-50 minutes until they are fork tender.

Add vegetables, stock, remainder of the spices and squeeze out the roasted garlic from the bulb and ginger add to your slow cooker (you can also cook in a large pot stove top, simmering for about an hour). Set to low for 6-8 hours, or high for 3-4. I sued my immersion blender, or you can blend in batches in your blender. Add coconut milk and let it heat through, about 15-20 minutes.

Serve hot with cilantro and if you want a little siracha

So I remembered I have a blog

Hey there ladies and gents! It has definitely been a while since I have posted, and I could give a million reasons, but honestly, life got in the way.

A few weeks ago I was at Foo Dog with a few of my friends for lunch and had their Malaysian Style Ramen with tofu, and it was delicious. I had been thinking about it and wondering if I could recreate it at home, and I think I came close. My inspiration recipe came from  Cooking and Beer for Coconut Curry Ramen Noodle Soup.

I made the dish vegan but you could of course add a protein of your choice.

Coconut Red Curry Soup with Noodles and Tofu


– 2 cans full fat coconut milk
– 2 Tablespoons coconut oil
– 2-½ Tbs Red Curry Paste
– 1 whole Jalapeño Pepper (remove seeds if you want to reduce the spiciness)
– 1 lb tofu (as usual Twin Oaks is my favorite)
– salt and pepper
– 32 ozs veggie broth
– 2 whole Carrots, Peeled And Shredded

-2-3 cloves chopped garlic
– 3 stalks  stalks lemon grass, peeled bruised
– 1 Tablespoon Fish Sauce (there is a vegan version or you can omit)
– 2 Tablespoons Soy Sauce
– juice of 1 lime
– 1-2 Tbs Fresh Ginger, Grated ( I really like ginger so I was heavy-handed)
–  2 cups bok choy washed and shredded
– 1 orange or red bell peppers, julienned
– 1-2 cups mushrooms sliced ( I used regular button)

– 8  ounces Ramen Noodles or noodles of your choice

cilantro, thai basil, lime and sliced jalapeno for garnish

Heat  heat 6 ounces of the coconut milk, coconut butter and curry paste and stir to combine. Cook for 2-3 minutes,  add the  jalapeno, garlic, bell peppers, mushrooms and cook for 3-5 minutes.

Add the rest of the coconut milk, veggie broth, salt and pepper, soy and “fish” sauce and lemon grass. Bring to a simmer and add the book toy and let simmer for about 20-25 minutes.  Lower the heat to a simmer and add the carrots, lemongrass, fish sauce, soy sauce, lime juice, brown sugar, ginger, bok choy, and the red and orange bell peppers. Cook for 15-20 minutes. Remove the lemongrass stalks and discard.

I prefer to cook the noodles separately and add to each bowl, you can also cook them in the broth. Check the soup for seasoning, add salt, pepper, soy to taste.

At this point you can lightly dust the cubed tofu with cornstarch and pan fry (in a separate pan), or just leave it cubed to add at the end.

I added noodles to the bowl, tofu, broth and garnished with cilantro, lime, jalapeno, and a little basil.

Sweet Potato & Black Bean Chili

So making soups in the crock pot on Sunday has become a routine. Putting everything in the crock pot right after breakfast is easy and I have the rest of the day free.

I have read several recipes for this dish, some with ground turkey, or veggie crumbles, but, since I am trying to watch processed soy products I chose to keep it simple.

Sweet Potato Black Bean Chili

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–  2 Sweet potatoes (medium size)

– 2 cans, approximately 30oz (cans of no salt added fire roasted diced tomatoes (I use Muir Glen because I can usually find them on sale at Whole Foods and this week there was a coupon as well)

– 2 cans of black beans, or you can make your own, I happened to have 2 cans

– 2-1/2 of diced bell peppers (any color will work)

– 1 diced onion ( yellow or purple, I used a Spanish yellow because that is what I had)

– 1 tbls cumin

– 1tbls chili powder

– 1 tsp cayenne (optional – I was making this for the 8yo too, so I just spiced up my bowl with siracha)

– S & P to taste

Wash, peel and cube the sweet potato, dice the onion and peppers. Add to a crock pot with beans tomatoes and spices. Put on the top, let simmer on  low for 7-8 hours or high for 4-5 hours. I did add a (1) cup of water about 1/2 way through, you can judge how thick you would like it.

Serve with cornbread, or tortilla chips, if you like, add a little hot sauce of your choosing and Enjoy!