Green Smoothie Challenge: Day 7!

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3
Green Smoothie Challenge: Day 4
Green Smoothie Challenge: Day 5
Green Smoothie Challenge: Day 6

My Day 7 Eats: 
For breakfast I made a smoothie very similar to the day before. One thing I’ve learned from this challenge is how to make a good green smoothie that tastes good and is the exact right texture. This one had ½ cup blueberries, ½ cup water, ½ cup almond milk, 4 drops orange stevia, ½ a banana, ½ cup frozen pineapple, ½ cup greens puree, and 1 tbsp hemp protein powder.

I had half of the smoothie followed by some ginger mint tea, then had the other half after my 30 minute walk to work.

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At 11:30 I had a salad of lettuce, cucumber, orange pepper, and balsamic vinegar. I also had some warm taco-spiced lentils and quinoa and some herbal tea with vanilla stevia.

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At 2:30 I had a jar full of steamed baby bok choy with Bragg’s and red pepper flakes.

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Later, I walked another 30 minutes home.

Jem’s Eats:
For breakfast she had the same smoothie as Day 6, except with greens puree instead of greens cubes.
For lunch she had Butternut Squash Lentil Soup.

Confession time. After a long day (I’d already been up over 12 hours) we decided to stop the challenge at 6:30pm, and celebrate by going out for some Japanese food!

Stay tuned for a recap of our experience with the Vedged Out Green Smoothie Challenge!

Green Smoothie Challenge: Day 4

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2
Green Smoothie Challenge: Day 3

On Day 4 I had a full day of school, which means I was away from the house for 11 hours. I was a little scared of being stuck without enough food so I made sure to take some time the day before to make coleslaw, soup, and taco lentils. It’s a good thing I do well at thinking of planning ahead when it comes to having food on hand to take to school and work, otherwise this definitely would have ended up as a cheat day!

Day 4 Eats:

Breakfast at 6:30am was a Pineapple Peach Smoothie. It had 1 cup frozen pineapple chunks, ½ cup frozen peach chunks, ½ a banana, ½ cup Greens Puree, 1 tbsp hemp protein powder, 1 cup unsweetened almond milk, and 5 drops of orange stevia. This was quickly followed by a cup of hot rooibos tea.

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Later in the morning, once I arrived at school, I had some ginger rooibos tea (which unfortunately did not live up to expectations) and some hummus and raw vegetables.

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At 1pm I enjoyed some Butternut Squash Lentil Soup on my lunch break. I knew I wouldn’t be exercising this day, so I also snuck in a 15 minute walk in the sunshine before class started again.

I made this Butternut Squash Lentil Soup by adapting my Golden Lentil Barley Soup to the Challenge rules, basically by using butternut squash in place of root vegetables and omitting the barley. I was really pleased with how this one turned out!

Butternut Squash Lentil Soup
1 clove garlic, minced
½ an onion, diced
2 carrots, diced
1 medium-sized butternut squash, peeled and diced
½ tsp ground turmeric
1 tsp ground cumin
⅛-½ tsp cayenne (to taste)
1 cup red lentils (I used 1/2c split and 1/2c whole), rinsed
5 cups low-sodium vegetable broth OR 5 cups water and 1 vegetable bouillon cube (I like Harvest Sun)

In a large pot over medium-high heat, water sauté the garlic and onion until translucent.
Add in all other ingredients, cover, and bring to a boil.
Reduce heat to low, cover, and let simmer, stirring occasionally, until the lentils and squash are tender.
Enjoy!

I forgot to take photos of the soup once it was done, but this is what it looked like while cooking:

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At 4pm I had a salad of Lentil Taco Filling, Lemon Pepper Coleslaw, romaine and red leaf lettuce. This had enough flavour that I didn’t end up using the pictured Balsamic Vinaigrette.

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I made the Lentil Taco Filling without any onion, tomato paste, cilantro, or bell pepper, and added an extra diced carrot.

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Around 7:30pm, when I finally got home I had the rest of my hummus and vegetables.

Later on I enjoyed another Chocolate Covered Blues Smoothie. This ones a winner!

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My water intake today: 11.5 cups!

Jem and I weren’t together most of the day, so except for the morning Pineapple Peach Smoothie we actually ate differently today. For lunch, Jem had a salad of 1 cup of red leaf and romaine lettuce, 1 cup of Lemon Pepper Coleslaw, artichoke hearts, Balsamic Vinaigrette, and ½ cup Lentil Taco Filling. In the afternoon she had a large vanilla rooibos tea with soy milk and a Naked Fruit Smoothie. For dinner she had Butternut Squash Lentil Soup.

Green Smoothie Challenge: Day 5

Green Smoothie Challenge: Day 3

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1
Green Smoothie Challenge: Day 2

Today is actually Day 5 of our Challenge, but my full school day (which means I’m gone for almost 12 hours) didn’t leave any time for posting.

Things are going pretty good. I’m feeling less hungry and have more energy than I thought I would. I am enjoying the food once I’m eating it, but am having to talk myself into making it.  Still daydreaming about all the other things I’d like to be eating. Like bread and avocado and Granny Smith Apples and coffee and dark chocolate and peanut butter… Only three more days to go!

All recipes below without a link can be found at the Vedged Out Green Smoothie Challenge page.

Day 3 Eats:

Breakfast was a Razzleberry Lemonade Smoothie. As usual, I used ½ cup Greens Puree in place of the greens, only ½ a banana, and left out the ice. I also used ½ of a lemon (segmented and some peel). I’ve had this smoothie before, and I love how different it is. The sour berry lemon flavour sure wakes up the tastebuds!

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Once again, I forgot part of my smoothie in the freezer for a little bit and ended up with some lemonade slush. Yum!

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After my smoothie, I had some warm ginger mint herbal tea.

I put together a big salad plate for lunch. It tasted just as good as it looks! It had romaine lettuce, red leaf lettuce, Balsamic Vinaigrette, artichoke hearts, cucumber, orange pepper, Italian White Beans, and some Lemon Pepper Coleslaw.

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The Lemon Pepper Coleslaw was something I had just come up with. Basically, I was thinking of making my Basic No-Mayo Coleslaw challenge-worthy, and this is what I ended up with. Without any sugar or oil for balance, it is quite sour, but has made a great addition to salads and other things.

Lemon Pepper Coleslaw
3-4 cups shredded cabbage
Juice and zest of one lemon
1 tbsp red wine vinegar
½ tsp ground black pepper

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Mid-afternoon Jem and I met for a study date at a coffee shop. It was very difficult to talk ourselves into having herbal tea and nothing else! We both ended up with vanilla rooibos tea with steamed soy milk. The milk isn’t really challenge-approved (though it doesn’t actually say anything about it other than it is in some smoothies), but I’m pretty sure it was the only thing coming between us and a sweet caffeinated drink and/or a treat.

When we got home, we each had a plate of mini lettuce wraps (because we had already torn the lettuce). Our lettuce wraps were just red leaf and romaine lettuce with hummus and Lemon Pepper Coleslaw.

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A couple hours later, dinner was leftover Hot & Sour Soup. Still just as good as the day before!

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I made a Berry Vanilla Smoothie (based on the Blueberry Vanilla Smoothie) for an evening snack with ½ cup Greens Puree, 1 cup mixed berries (blueberries, blackberries, raspberries, strawberries), ½ cup blueberries, ½ a banana, 1 tsp vanilla extract, 1 tbsp ground flax, 1 cup unsweetened almond milk, and 5 drops of vanilla stevia.

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My water today: 7 cups. 

Jem and I ate the same Razzleberry Lemonade Smoothie for breakfast, except that she used a whole banana and hemp protein powder instead of flax. During the morning she had ginger mint tea and some hummus with orange pepper, carrot, and cucumber. She didn’t actually have a salad or a second smoothie on this day, but had the same vanilla rooibos tea, lettuce wraps, and Hot & Sour Soup with me.

Green Smoothie Challenge: Day 4

I’ve shared this post with Healthy Vegan Friday #66 and Gluten Free Friday #62.

Green Smoothie Challenge Day 2 & WIAW

Green Smoothie Challenge: Prep
Green Smoothie Challenge: Day 0.5
Green Smoothie Challenge: Day 1

Yesterday was Day 2 of the our Green Smoothie Challenge it was full of lots of good food! Check out what I ate, including two new smoothie recipes!

For breakfast I made a Blueberry Peach Green Smoothie, which is sort of a combination of the Blueberry Vanilla and the Spotted Peach.

My smoothie was followed by a cup of rooibos tea, and later on by some more vanilla rooibos tea.

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Blueberry Peach Green Smoothie
1/2 cup greens puree (or 2 cups packed greens)
1/2 a banana
1/2 cup frozen peaches
1 cup frozen blueberries
1 tbsp hemp protein powder
1 cup unsweetened almond milk
1/2 cup water
6 drops liquid vanilla stevia

Just put everything in a blender and blend until smooth. Enjoy!

After being out in the damp foggy air without a proper jacket (my own fault) I was way too cold to have something cold for lunch, so I made a quick stir-fry. It included broccoli, bok choy, orange pepper, edamame, garlic, red pepper flakes, Bragg’s Liquid Aminos, and a spoonful of leftover Gomae sauce on top.

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Around 2:30, after Jem got home from school and had finished lunch, we went for a 1 hour walk through some trails by our house. I’m loving the cool & sunny fall weather!

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After our walk I had another little portion of Gomae, and some more vanilla rooibos tea.

For dinner we made Hot & Sour Soup. We were really looking forward to trying this one and it definitely lived up to our expectations. I actually said while we were having it that it was the best thing I had eaten in at least 3 days. I’m looking forward to leftovers today!

We did make a few little changes to the soup.
– We used cremini mushrooms instead of shitake mushrooms.
– We used red pepper flakes instead of cayenne powder.
– We used medium-firm tofu instead of extra-firm. It falls apart a little in soup, but we like the softer texture.
– We also left out the scallions but added one diced carrot and a bunch of bok choy. (We added the stalks in with everything else and added the greens in with 4 minutes remaining.)

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It was also really nice how easy this soup was to make. Just throw everything in a pot, bring to a boil, turn down and let it simmer for 10 minutes. Easy peasy.

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After dinner I made some more Greens Puree, this time with one large package of baby spinach, one huge head of romaine lettuce, and 1 1/2 cups water. All set for another few days of smoothies! I’m finding it really handy having this in the fridge for green smoothies. My blender likes it better than the Frozen Greens Cubes, and it does make for a smoother texture.

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Jem and I were craving some sweet snackage so we came up with this minty chocolate smoothie, based on the Chocolate Covered Blues Smoothie, to help us get to bedtime. It definitely did the trick. This makes 4 cups, but is a thicker smoothie (more stuff and less liquid) so we split it between us.

Minty Chocolate Covered Blues Smoothie (Yields 2 servings)
2 cups frozen blueberries
1 handful fresh mint leaves
1/2 a banana
2/3 cup greens puree (or 2 cups spinach)
2 tbsp hemp protein powder
2 tbsp cocoa powder
1 tbsp carob powder
1 1/2 cups unsweetened almond milk
1/2 cup water
Vanilla stevia to taste

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I also had a cup of ginger mint tea to warm me up a bit after the smoothie.

Water Intake Today: 12 cups!

As you can tell from today’s log, Jem ate the same thing as me for breakfast, lunch, dinner, and evening snack. She had her Gomae in the mid-morning, rather than the afternoon, along with some citrus mint tea.

Green Smoothie Challenge: Day 3

I’ve also shared this post with What I Ate Wednesday #144.

Green Smoothie Challenge: Day 1

Green Smoothie Challenge: Preparation
Green Smoothie Challenge: Day 0.5

Yesterday was the first full day of our Green Smoothie Challenge, and it went surprisingly well. I did have a slight headache throughout the day but other then that I felt good.

I also have two of my own recipes to share with you: Italian White Beans and Gomae. Enjoy!

I think the hardest part for both Jem and I is going to be staying warm. The weather’s pretty cold and damp around here, making the idea of a ice-cold smoothie less than desirable (especially when you have to have it before the sun comes up or the heat comes on) and we sure were looking forward to a big bowl of hot soup for dinner. We have been combatting the cold with lots of hot herbal tea, which does help some. Putting stevia in the tea also helps combat our sweet-tooths’ cravings.

The past couple days I’ve been having one smoothie for breakfast, a salad and soup for lunch and dinner, and then another smoothie in the evening. The evening is when Jem and I both crave snacks and sweets the most, so sipping on a semi-sweet smoothie at this point really helps.

Just a reminder that you can find more info and all the recipes mentioned below (unless I give a different link) here.

What I Ate (Monday October 21)
I started the day with 2 cups of lemon water, then made a Tropical Colada Smoothie. I used 1/2 cup of our Greens Puree in place of the spinach, used only 1/2 of a banana, and left out the coconut. I don’t have a cup big enough for these smoothies, so I put half of it in the freezer for about 45 minutes, while I drank the other half. This made the frozen half like a slushy by the time I  ate it so I used a spoon, and enjoyed it even more than the first.

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Mid-morning I snacked on a little bit of hummus with cucumber and carrots.

Around 1pm, I had a big salad for lunch that included romaine lettuce, red leaf lettuce, carrots, zucchini, cucumber, artichoke hearts, Italian White Beans, and Tahini Cream Dressing. I love this simple salad dressing; tahini and lemon is always a winning combination!

Italian White Beans
1 can white kidney beans, drained and rinsed
1/4 cup water
1 tbsp balsamic vinegar
1 tsp Italian seasoning
1/4 tsp red pepper flakes
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground black pepper

Place all ingredients in a small saucepan over medium heat. Let simmer, stirring occasionally, until heated through and most of the liquid is gone.

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I actually made this salad too big. I couldn’t even finish the whole thing!IMG_3014

During the afternoon I had 2 cups of rooibos tea with vanilla stevia and another 2 cups of water.

For dinner, Jem and I had about 2 cups of the Cheezy-Smokey-Spicy Black Bean Soup, and a small serving of home-made Gomae. This gomae isn’t made from freshly roasted sesame seeds like is traditional, but it is much simpler, and every bit as tasty. No, the challenge doesn’t really allow for sauces like this on the unlimited steamed vegetables, but we decided since we didn’t use our allotted 1/4 cup of salad dressing on our lunch salad, that this would be okay.

I did end up pureeing the soup again to get a smoother texture and I enjoyed it much more than the other day.

Gomae (Serves 4 as a Side)
2 large bunches spinach, rinsed
3 tbsp tahini
1 tbsp Bragg’s Liquid Aminos
1 tsp rice vinegar
1/2 tsp ginger powder
1 tsp coconut sugar or 5 drops liquid stevia
2-3 tbsp warm water

Note: If I hadn’t made this for the Challenge, I would have also added 1 tsp of sesame oil to the sauce, for a stronger sesame flavour.

Bring a large pot of water to a boil. Turn the heat to medium-low, add the spinach to the pot and let cook it cook for 2-3 minutes. Transfer the spinach to a colander and rinse it with cold water. Over the sink or a bowl, press on the spinach to release excess water, then let it sit while you prepare the sauce.

For the sauce, just mix all the ingredients together in a blender or by hand. Press on the spinach once more to release any more liquid, place some spinach in a small bowl, and drizzle with 1-2 tbsp of the sauce. Sprinkle with roasted sesame seeds if desired.

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After dinner I got on the elliptical for the second night in a row! I did a 30 minute program and then 10 minutes of stretching.

Later on, I added the second half of my Apple Pie Smoothie (from Day 0.5) into the blender and blended it up with 1 cup of frozen blueberries and 4 drops of vanilla stevia. Yum!

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Jenn and I ate pretty much the exact same thing for breakfast, lunch, and dinner, but she had a different smoothie in the evening: the Blueberry Vanilla Smoothie. She used 1/2 cup Greens Puree in place of the greens, used vanilla stevia, and left out the water and ice to get a thicker texture (which we both feel makes the smoothie feel more like a milkshake/dessert).

P.S. – Between all the herbal tea and water I drank, I made it up to 11 cups of water again! (Not including anything in the smoothies or other food.)

See you tomorrow!

Green Smoothie Challenge: Day 2

Golden Lentil Barley Soup

It’s been quite a while since I’ve posted a new recipe, but I’ve got one for you today. And it’s a keeper. And by keeper, I mean I had absolutely no problem eating this soup for five days straight. I loved it each and every time.

Anyone else loving fall as much as I am? I can’t get enough of cool crisp weather, gorgeous  colours, cozy layers, boots, and lots of hot tea and soup!

title lentilbarleysoup

This hearty lentil, barley, and root vegetable soup is pure cool-weather comfort food. It is also very simple to make. Once everything is in the pot and brought to a boil, you can turn it down and let it simmer while you do something else. I got it started one night after coming home from work, and just let it simmer while I relaxed with a book.

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Golden Lentil Barley Soup
1 tbsp coconut oil
1/2 an onion, diced
1 clove garlic, minced (1 tsp)
1 carrot, diced
1 small/medium turnip, diced
2 small or 1 large potato, peeled and diced
1/2 cup red lentils, rinsed, sorted, and drained
1/2 cup barley, rinsed and drained
1/2 tsp turmeric powder
1 tsp cumin powder
1/2 tsp ground black pepper
1/8-1/2 tsp cayenne powder, depending on how spicy you’d like it
6 cups vegetable broth or 6 cups water + 1 vegetable boullion cube (I used Harvest Sun)

Note:
Really, any sort of lentil would work in this soup but I prefer the creamy texture that red lentils give. Split red lentils will almost disappear in the soup and help to make it very creamy. Whole red lentils will be very soft, but won’t break down completely. I used a mix, because I only had a little bit of each kind left.

Heat coconut oil in a large pot over medium-high heat. Add onion and garlic, and sauté until translucent.
Add all of the other ingredients, stir well, and bring to a boil.
Turn heat to low, cover, and let simmer until the barley and vegetables are cooked, about 45-60 minutes. Make sure to stir occasionally.
Enjoy!

This soup will thicken up quite a bit as it sits and cools, so you may want to add a bit of water when reheating.

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I’ve shared this post with Health Vegan Friday #65Allergy-Free Wednesday #93, and Wellness Weekends (Nov14-18/2013).

What’s your favourite season?

Do you have any favourite soup recipes? Please share. 

You May Also Enjoy:
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Gingersnap Oatmeal with Instant Cranberry Sauce
Butternut Squash Miso Noodle Soup with Kale and Edamame
Spicy Peanut Vegetable Soup

What I Ate Wednesday #128

It’s What I Ate Wednesday time again and I’ve got some delicious random meals to share with you! Enjoy! You can check out every one else’s WIAW posts here.

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Cheesy Smokey Spicy Black Bean SoupThis amazing recipe from Vedged Out. I’ve misplaced my notes on this recipe, but I know that this soup has awesome flavour! I pureed it about halfway, but I wasn’t a huge fan of the texture, until I stirred in some leftover brown rice. Then it was perfect! This is the best black bean soup recipe that I’ve tried and I will absolutely be making it again. I also froze half the batch and it was just as good a couple months later.
Lentil & Rice Burrito – with Daiya Cheddar Style Wedge and avocado

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Berry Green Vega Smoothie – 1 scoop Berry Vega One, 1/4 cup fresh orange juice, 1 1/4 cups water, 2 frozen greens cubes, 1/2 cup frozen blueberries, 1/4 cup frozen cranberries, 3 slices frozen banana.
Warm Brown Rice Porridge – leftover brown rice heated with some unsweetened almond milk and coconut sugar. Sprinkled with raw cacao nibs. Tastes like rice pudding, but is super fast if you have cooked rice on hand!

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Avocado Toast with Balsamic Vinegar – not so pretty this time because the avocado was too ripe to slice, but still super good!
Balsamic Cucumber Salad – cucumber, balsamic vinegar, lemon juice, Vega Antioxidant Oil, and fresh ground black pepper.

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Creamy Matcha Smoothie – 1 1/2 tsp matcha powder, 1 1/2 tsp coconut sugar, 4 frozen greens cubes, 5 slices frozen peach (1/2 a peach), 1/2 small avocado, 1/2 scoop French Vanilla Vega One, 1/2 cup unsweetened almond milk, 1 cup water.
Salad – Red leaf lettuce, cucumber, yellow pepper, arugula, and thinned out Nacho Cheez White Bean Spread. With a whole wheat naan bread.

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Apple Cinnamon Oatmeal – with almond butter
Salad Bar Salad
– spinach, romaine, cucumber, orange pepper, chickpeas, tofu, peas, carrots, green olives, banana peppers, and balsamic vinaigrette.

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Mexican Sausage Skillet – Sauteed sliced Field Roast Mexican Chipotle Sausage, yellow flesh potatoes, corn, parsley, yellow pepper. With avocado.
Salad – Mixed romaine lettuce, cucumber, lemon juice, Vega Antioxidant Oil, balsamic vinegar, cooked short grain brown rice and brown lentils, Sriracha, red grapes.

Frozen Greens Cubes

Love green smoothies or interested in trying them? You need to try these Frozen Greens Cubes!

I recently came across these Frozen Kale Cubes and knew that I had to make something similar. I love putting greens in my smoothies! It’s an easy way to get your greens, and especially when using flavoured protein powders (I like Vega One and Vega Energizing Smoothie) you really can’t taste it at all. However, I find that without the use of a high-powered blender, a lot of the time the greens just don’t get pureed enough. These Frozen Greens Cubes solve that problem beautifully. The spinach and kale are already pureed, so I end up with a much smoother smoothie. I’ve been enjoying my green smoothies a lot more since I made these cubes, and I will be continuing to make them.

Once you make a batch your smoothies will also be faster and easier to make. No more washing green stuff before every smoothie! And you’ll have greens for your smoothies, even when your fridge is looking scarily devoid of green!

Frozen Greens Cubes (Yields 3 1/2 cups Puree)
1 large bunch kale, washed and thick stems removed
1 142g/5oz pack organic baby spinach
1-1 1/2 cups water

Just fill your blender about three-quarters full with the spinach and/or kale and add 1 cup of water. Puree until there is room to add more greens to the blender. If you don’t have a really high-powered blender you will need to stop a few times to push the contents of the blender back down towards the blade. Keep doing this until all the greens are blended smooth. The greens will release liquid and become easier to blend the more they are blended. Add the remaining 1/2 cup water if needed (this will probably depend on your blender).

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Now marvel at the gorgeous green. Pour the greens puree into ice-cube trays and place in the freezer. As you can see, my little ice-cube trays were full so I also filled some silicone muffin liners. Once frozen, you can pop out the cubes and store in a sealed bag in the freezer.

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Add these cubes to all your smoothies! I’ve also added them to a soup and a pasta sauce, both with great results. And, obviously these are pretty customizable so feel free to try your favourite combination of greens. I haven’t tried it yet but I think it could be interesting to use coconut water instead of water.

Enjoy!
As always, I’d love to hear about it if you give these a try!

I’ve shared this post with Wellness Weekends (May2-6), Gluten Free Fridays #38, and Healthy Vegan Fridays #41.

Need any smoothie ideas to add your Frozen Greens Cubes to? Check these out.
Smoothies!
Smoothies of 2013: Part One
Or check out the Smoothies/Drinks category on My Recipe Page.

Butternut Squash Miso Noodle Soup with Kale and Edamame

Yes, I know that title says almost every ingredient that is in this soup, but I really didn’t think it was fair to leave anything out!

Just like the title says, this miso soup is packed full of soba noodles, butternut squash, kale, and edamame. Lots of warm comforting goodness to get you through a chilly fall or winter day, or maybe a bad cold. I like my noodle soup spicy, and I think the heat pairs great with the sweetness of the butternut squash here, so I’ve added crushed red pepper flakes, but you could certainly leave them out if you’d prefer.

Butternut Squash Miso Noodle Soup with Kale and Edamame (Inspired by Nava Atlas’s Miso-Butternut Squash Soup)
4-6 cups water
1 unsalted vegetable bouillon cube (I use Harvest Sun)
A quarter-sized bunch of soba noodles, broken in half
1 cup frozen shelled edamame
1/2 – 1 tsp crushed red pepper flakes (optional, but recommended)
2 cups cooked butternut squash, cut into bite-size cubes*
1/2 bunch (2 large stems) kale, washed and chopped
1-2 tbsp miso paste
Roasted sesame seeds to garnish

*To roast squash, peel and cut into 1 inch cubes, spread on a baking sheet, and bake at 400°F for 30-40 minutes, stirring halfway through. You want the squash to be fork-tender, but not overcooked, or it will fall apart in your soup (though it would still taste great). You can also steam the squash, but I’ve never done it so I’m not going to tell you how.

Bring water to boil in a pot. Add the soba noodles, edamame, bouillon cube, and red pepper flakes (if using) to the boiling water, and boil over medium-high heat until the noodles are cooked. Reduce to low heat. Scoop some of the hot broth into a small bowl or cup, whisk the miso paste into it, then transfer back to the pot. Stir the butternut squash and kale into the soup, cover, and let simmer on low for a few minutes, until kale has wilted and the squash is warm. Sprinkle roasted sesame seeds over each bowl before serving. Enjoy!

This recipe is for Meatless Monday A-Z: Miso.

MMAZ Better With Veggies


You May Also Enjoy:
Kale-Millet Croquettes, Spicy Peanut Vegetable Soup, Baked Vegetable Spring Rolls

Spicy Peanut Vegetable Soup

I’ve seen a lot of recipes, both online and in cookbooks, for various types of peanut soups and stews but I could never decide which one to make. So I made my own. This is my version. This soup has a mild curry flavour, and is super creamy from the peanut butter and coconut milk, without feeling too heavy. This was a spur of the moment soup and I used whatever vegetables I had on hand. I really love the textures of the eggplant and zucchini in this, but please feel free to substitute other vegetables for the bell pepper. Some carrots and peas might be really good. Also, if you would like a spicier soup, just up the curry powder and/or the ground cayenne.

Did I mention I absolutely love the golden yellow colour of this? I really do!

Creamy Peanut Vegetable Soup
1 small eggplant, peeled and diced into 1/2 inch pieces
1 tsp salt
A 1/2 inch piece of ginger, peeled and minced
2 cloves garlic, minced
1/4 cup finely diced onion
1 tbsp peanut or olive oil
2 small zucchini, diced into 1/2 inch pieces (2 cups)
2 med bell peppers, diced into 1/4 inch pieces (2 cups)
1 398ml can chickpeas
2 tsp ground coriander
1/2 tsp turmeric
1 1/2 tsp ground cumin
1/2 tsp paprika
1 1/2 tsp mild curry powder
1/4 tsp ground cayenne
2 cups vegetable broth or water
1 400ml can coconut milk
1/4 cup split red lentils, rinsed and picked through
1/2 cup creamy natural peanut butter

Cut up eggplant before prepping the other ingredients. Put it in a colander over a bowl or sink, mixed with 1 tsp of salt. Let this sit while you are prepping the other ingredients (about 20 minutes).

Heat a large pot with oil on medium heat. Add in ginger, garlic, and onion and sauté a few minutes, until onions are softened. Add in all of the spices (coriander, turmeric, cumin, cayenne, curry powder, paprika) and sauté for another minute, stirring frequently. Now add in the zucchini, peppers, and chickpeas. Rinse eggplant thoroughly with water and add to pot. Give everything a good stir.

Now add the broth or water, coconut milk, and lentils. Stir everything together, cover, and increase heat to bring to a boil. Let boil gently for 3 minutes, then reduce to med-low heat.

In a separate bowl, mix until smooth, the peanut butter and a ladle of the hot liquid from the soup. Stir peanut butter mixture back into pot. Cover pot and let simmer on med-low heat for 35-45 minutes, until lentils have disappeared and eggplant is tender. Ladle into bowls and enjoy!

I have to tell you, I had absolutely no problem eating this soup 4 days in a row!

This post has been entered Healthy Vegan Fridays hosted by Shelby at Everyday Vegan Girl, Gabby at Veggie Nook, and Carrie at Carrie On Vegan.

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Curried Lentil Soup, Spiced Tropical Smoothie, or Chai Spiced Zucchini Bread