One Step Chilled Avocado Cucumber Soup

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The weather has been so nice out lately and a green healthy chilled soup was exactly what I needed to finish off the weekend! This recipe is incredibly easy and is the perfect amount of cool, fresh and crisp. It’s a nice way to end a warm day (or start the day!)…It even becomes a nice healthy portable lunch if you put it in a mason jar and top with some nuts & beans. So basically you can have breakfast, lunch or dinner in 5 minutes, really?!… 

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Make a Meal out of Miso

Miso

Who loves miso soup? I do, I do! When Scott woke up not feeling great last week, I figured this was the perfect dish. It is a warm soothing broth that has the yummy taste of a miso soup but since I loaded it with veggies, it was enough for a whole meal rather than just a starter. Good bye sushi joints, hello home made miso!… 

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Vegan Corn and Roasted Poblano Chowder

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I’ve been seeing poblano’s everywhere lately and while I have never cooked with them before, something about them just drew me in! I made a stuffed poblano recipe that needs a little work before it goes on this site and then followed it up with this recipe.

It takes a little work but Scott and I ate this every night for about 4 nights because it makes enough to serve 8. So, on an evening or an afternoon where you have some time, whip this up and enjoy it for the week or freeze and reheat at a later time. We surely were not sick of it by night 4…… 

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Vegan Butternut Squash and Kale Soup

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Happy New Year everyone! If you are like me, the new year is a time to reassess and reintroduce some of those healthy dishes you may have forgotten about during the holidays. We spent New Year’s Eve up in Tahoe with a group of friends and had everyone contribute by cooking brunch or dinner on one of the days. It was so much fun to see everyone find their creativity in the kitchen… and we got to eat lots of yummy stuff. Anyway, one couple had some extra butternut squash so Scott and I took it home to make a yummy squash soup!… 

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Vegan Split Pea Soup

Vegan Split Pea Soup

A few weeks ago I posted a picture of a homemade split pea soup on Instagram and had several people ask me for the recipe. I actually didn’t really follow a recipe for that soup because I had looked at one that used a pressure cooker and I don’t have one. So I made it my mission to find a split pea soup I felt comfortable sharing with you all. I decided to try a slow cooker version because I love putting something in the crockpot in the morning and coming home to a warm meal. I added in the cauliflower because it gives the soup some extra veggie goodness and also thickens it a little bit (maybe next time I will try it with broccoli)! I enjoyed this last night and can’t wait for the leftovers tonight :).

For updated recipes and photos, check out The Simple Kitchen!
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Soup Something Up!

I got my first feeling of Fall this weekend after there was a crazy few hour rainfall, followed by a cool but sunny afternoon. I was downtown San Francisco wedding dress shopping with one of my best friends and she looked at me and said “It feels like Fall!” I paused for a moment to take in the crisp air and that after rain smell. I always think the transition from summer to Fall is going to be a tough one until I am reminded of the amazing Fall foods there are! And in my opinion, nothing says Fall quite like a bowl of soup. So here are FLB’s favorite soups. stews and chilis!

Sweet Potato, Green Chile and Curry Soup – packed with so many health benefits and absolutely delicious.

Sweet Potato and Chile Soup… 

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Yellow Gazpacho

Yellow Gazpacho

Nothing says summer like a chilled soup…or sweet corn, or fresh tomatoes… so what do you get when you combine all those things? This delicious yellow gazpacho!

I saw this recipe and was immediately drawn to it because 1. I love anything related to Spain. 2. To me it is beautiful and simple, which I am always drawn to 🙂 and 3. Who doesn’t love a little twist on anything traditional, right?!

Scott and I enjoyed this last night paired with my Tofu, Peanut Butter and Roasted Tomato Panzanella and we had summer screaming from our happy kitchen. So fresh, so simple, and so beautiful.

Enjoy the final days of summer and the delicious flavors that come with it!… 

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Sweet Potato, Green Chile and Curry Soup

Happy 2013!!! This is a modified version of a soup from Andew Weil, as I found his recipe a bit bland and not hearty enough for my tastes. It has so many health benefits and happens to taste delicious. Just a few of the benefits are listed below:

Sweet Potatoes: They are a good source of Vitamin C and D, which play an important role in digestion, maintaining the skin’s youthful elasticity helping us cope with stress and overall health. Sign me up!

Tumeric: It is a natural liver detoxifier and one of the most potent natural anti-inflammatories available. It also has powerful antioxidant properties that fight cancer-causing free radicals.

Cayenne Pepper: The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. which has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to fight inflammation.

Sweet Potato, Green Chile and Curry Soup
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 onion
  • 1.5 lbs sweet potato
  • 1 carrot, diced
  • 1 cup corn
  • 2 leeks, sliced
  • 1 quart veggie broth
  • 1½ lb zucchini, sliced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • ½ tsp freshly ground black pepper
  • ½ tsp coarse salt
  • 2 (4oz) cans diced green chilies
  • 1 (15 oz) can black beans
  • 1 (15oz) can light coconut milk
Instructions
  1. Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, garlic, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
  2. Meanwhile, in a dutch oven or medium pot, add oil and leek. Cook until leeks are turning brown. Turn off heat. Add 1 quart veggie broth.
  3. Transfer broiled vegetables and stir in zucchini, spices, salt, beans, chilies and bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
  4. Once everything is cooked through, stir in coconut milk Place and then transfer 2-4 cups (depending on how thick you like your soup) to a blender and pulse a few times. Pour this mixture back into the original soup pot and stir until mixed evenly.
  5. Serve and enjoy 🙂

 

Spice It Up – The Spice that Changed my Life!

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A friend and fellow food lover gave my husband and I this spice as part of our wedding gift. It changed my life, literally! I now buy it three at a time and have given it as a gift several times. Don’t worry if you are not a fan of spicy as it is not that hot. I honestly feel like this is the most universal spice and really adds so much to every dish so I thought it only appropriate to share with my fellow foodies. Even if it is not listed on all the recipes on this site, I usually throw in a dash or two :). You can find it al Sur la Table or online!!!

 

 

Here are just a few recipes where you can try it:

Red Lentil and Squash Soup

Soups

Paella

Rice Dishes

White Beans

Homemade Beans

White Beans and Cabbage

Veggie sides

And Many Many more!!! Enjoy 🙂

The Best of 2011

It’s hard to believe FLB has been going strong for a year. Below is a year in review of the best recipes of 2011! It’s been a great year and here’s looking forward to an even better and healthier 2012! Happy New Year to you all.

January: Vegetarian Tortilla Soup

February: Cilantro and Lemon Flax Vinaigrette

March: Warm Garbanzo and Quinoa Salad

April: Vegetable and White Bean Stew

May: Sesame Crusted Tofu Stir Fry

June: The Cookie-less Cookie

July: Raw Zucchini Pasta

August: The Ultimate Veggie Burger

September: Pea and Mint Dip

October: Baked Kale Chips

November: Harvest Bread

December: Brussels Sprout Salad