Thai Spiced Tomato Soup

Thai Spiced Tomato Soup

Ingredients:

  • 1 white onion, chopped
  • 3 tablespoons vegetable oil
  • 2 tablespoons Thai Kitchen red curry paste
  • 1/2 teaspoon cumin seeds
  • 2 (14-oz) cans reduced-sodium vegetable broth
  • 1 (28-oz) can crushed tomatoes
  • 1 cup water
  • 1 tablespoon packed brown sugar (you can skip this if you are sugar conscience)
  • juice of 1/2 lime
  • a handful of cilantro leaves

Preparation:

1. Cook onion in oil in a 4- to 5-qt heavy pot over medium heat, stirring occasionally, until softened, about 6 minutes. Add curry paste and cumin and cook, stirring, 2 minutes.

2. Add broth, tomatoes, water, brown sugar, and 1/4 tsp salt and simmer 15 minutes.

3. Puree soup in batches in a blender or using an immersion blender (be careful when blending hot liquids). Return soup to pot and reheat if necessary. Otherwise stir in lime juice and serve immediately. Sprinkle a few cilantro leaves and enjoy. Serves 4

Spicy Thanksgiving: Roasted Acorn Squash with Chili Vinaigrette

Hey all!

I’m going to continue with thanksgiving recipes this week!!! You do not need to eat unhealthy during the holidays!! I promise you! And “homestyle” doesn’t need to be soft, savory, and sweet…..my home can be SPICY!

Roasted Acorn Squash with Chili Vinaigrette

RoastedAcornSquash6

Ingredients

  • 2 (1 1/2 – to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro

Directions

1.Put oven racks in upper and lower thirds of oven and preheat oven to 450F.

2. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges.

3. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans.

4. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

5. While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined.

6. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Creative Vegan Thanksgiving: Sweet Potatoes with Pomegranate, coconut and lime

Who needs to keep it just simple, when you can keep it simple and creative!!!

Sweet Potatoes with Pomegranate, Coconut and Lime

sweet pot

Ingredients

  • 4 sweet potatoes
  • 1/2 cup light coconut milk
  • 1/4 toasted unsweetened coconut flakes
  • 2 tablespoons chopped cilantro
  • 1 cup pomegranate seeds
  • Kosher salt
  • Lime wedges

Directions

  1. Heat oven to 400 degrees. Arrange sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender, about 45 minutes. Let cool slightly.
  2. Slice tops and mash sweet potatoes with a fork. Divide coconut milk, coconut flakes, cilantro, and pomegranate seeds among sweet potatoes. Season with salt. Garnish with additional sprigs of cilantro and serve with lime wedges.