Recipe: Ginger Carrot Sweet Potato Soup (Gluten-Free + Vegan)

Homemade soup doesn’t have to be a big to do. The following is an easy recipe that’s perfect for a ~cozy meal in~.

Ingredients

2 T olive oil
1 medium red onion, diced
10 medium carrots, peeled and chopped
~1/2 large sweet potato, peeled and diced
2-4 garlic cloves, minced
1/4 t ground cinnamon
1 1/2″ piece of ginger, peeled and grated
1 1/2 t fresh thyme
4 c vegetable broth
1/2 t sea salt
1/8 t black pepper
14 oz canned coconut milk or 2 c vegetable broth, regular coconut milk, or water*

*For this recipe I had about 8 oz of canned coconut milk leftover in the fridge so I used that and, instead of opening a new can of full-fat coconut milk, I just supplemented it with 1 c of regular coconut milk.

Instructions

  1. In a soup pot 6 qt or bigger, add the olive oil and sauté the onion until translucent. Season with a pinch of sea salt.
  2. Add carrots, sweet potatoes, garlic, cinnamon, ginger, thyme, broth, sea salt, and pepper and stir.
  3. Bring mixture to a low simmer, then reduce heat to medium-low, cover, and cook for 30 minutes, until vegetables are soft.
  4. Purée the soup using a blender, food processor, or immersion blender. Then, pour blended soup back into pot.
  5. Over medium, stir in coconut milk and mix well. Allow soup to cook a few more minutes, until the flavors meld and it’s hot all the way through. Taste and add additional seasonings, if necessary.
  6. Garnish soup with fresh thyme or a sprinkle of cayenne pepper.

Serves six.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 4/10

Don’t like coconut.

Rick, a meat-eating husband who had no complaints about previous coconut-y soups

Adapted from Vegan Creamy Ginger Carrot Sweet Potato Soup.

More on Bummed Out Bailey:
Recipe: No Chicken Noodle Soup
Recipe: Roasted Tomato Basil and Rice Soup
Recipe: Enchilada Soup


Do you love Bummed Out Bailey? The best way you can support me is to share my blog with friends! Another way to support is on my Patreon where you’ll find exclusive content. Your word of mouth and contribution mean more to me than you’ll ever know!

To subscribe to Bummed Out Bailey by email, scroll all the way down to the bottom of the website and enter your info into the form. I can also be found on InstagramFacebook, and Twitter.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Baked Mac and Cheese (Vegetarian)

Here lies the easiest recipe I’ve ever posted on Bummed Out Baker.

Alright, people. There are a few ways you can swing this recipe. You either use mac and cheese from a box (vegan or vegetarian) or make your own. I had a bunch of leftover cheese sauce so I threw some cooked macaroni in it, topped it with this incredible crumble, and bam. V easy, v delicious.

I don’t have kids but I suppose this would be a hit with a typical American kid OR at some kind of potluck situation. OR for a Billy Madison watch party on a week night, or something. It’s basically good for anything.

Ingredients

Mac and cheese

Mac and cheese prepared from a box OR cooked macaroni covered in homemade cheese sauce with secret vegetables.

Topping

3 bread slices
2 T organic Earth Balance
1 garlic clove

before

Instructions

  1. Preheat oven to 400°F.
  2. Make mac and cheese and pour into pie dish.
  3. Add bread, butter, and garlic to blender and blend until crumbs.
  4. Evenly distribute crumbles over the mac and cheese.
  5. Bake for 20 minutes, remove from oven, and serve.
after

Related on Bummed Out Baker:
Recipe: Twice-Baked Potato Skins with Cheese Sauce
Recipe: Cauliflower Queso
Recipe: Cashew Ricotta


To subscribe to Bummed Out Baker and get my mental health musings and recipes emailed to you directly, scroll all the way down to the bottom of the website – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild – Follow on Facebook for mental health articles and discussion – Follow on Twitter for sassy tweets and a sprinkle of nonsense.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Lemonade (Gluten-Free + Vegan)

If you’re bummed out about your long weekend being over, make this lemonade esta noche to cheer yourself up. If you’re catatonically bummed out, add liquor and then look for a new job.

Ingredients

1/2 c lemon juice (~4 large lemons)
1/3 c cane sugar
4 c water
Optional: raspberries or other fruit to garnish, vodka

Instructions

  1. Stir or shake ingredients until well combined.
  2. Pour lemonade over ice and garnish / spike at will.

Keeps for about a week in the fridge and, if you use them, will become more and more pink due to the raspberries.

Serves four.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 7.5/10

Adapted from Perfect Summertime Lemonade.

Related on Bummed Out Baker:
Pumpkin Spice Creamer
Avocado Strawberry Caprese Salad
Roasted Garlic Lemon Broccoli


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Ugly Dip (Gluten-Free + Vegetarian)

My cheerleading squad was super into ugly dip in elementary school. Then, I stopped cheering because turns out I’m 5’9″ and don’t tumble well. It took me like, three years to do a back handspring, so I took my talents to South Beach the court.

scuse me scuse me scuse me

Volleyball. It was actually the volleyball court. And I rode the pine there, too :( I passed notes to my coach down the bench that read “please put me in” and she’d look down at me and laugh and not put me in. And ugly dip was also forgotten!!!

Welp, now that I got that out of my system, onto the recipe! Ain’t nobody got time for a complicated recipe in July in the northern hemisphere, but don’t zone out like I did and put twice as much vinegar, oil, and sugar then the recipe calls for. You’ll still eat it all, but you’ll have to do some dip draining first.

Put together this easy recipe for the 4th of July:

See? Too much liquid. Still outta this world, though

Ingredients

1/4 c apple cider vinegar
1/4 c white sugar
1/4 c olive oil
1 15 oz can black beans, drained and rinsed
10 oz Mexican-style corn
4 oz feta cheese, diced
5 green onions, chopped

Instructions

  1. Whisk vinegar, sugar, and olive oil together in a bowl.
  2. Toss black beans, corn, feta cheese, and green onions together in a separate bowl.
  3. Pour dressing over bean mixture and toss until evenly coated.
  4. Cover and refrigerate dip for one hour before serving.
  5. If you blew it on the measurements, drain the dip and then serve.

Keeps for three days in the refrigerator, aging like a fiiiine wine.

Serves 6-8 as an appetizer.

Bummed Out Bailey Rating: 8/10
Rick-the-Meat-Eater Rating: 9.5/10

Adapted from Black Bean and Feta Cheese Ugly Dip.

Related on Bummed Out Baker:
Black Bean and Potato Enchiladas
Cauliflower Queso
Enchilada Soup


Do you love Bummed Out Baker? Want to help keep it going? Support me on my Patreon. Your contribution means more to me than you’ll ever know!

To subscribe to Bummed Out Baker by email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.

If you or someone you know needs help right now, please call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Beet Tartare and Cashew Cheese Dip (Gluten-Free + Vegan)

This recipe takes forever to make, but it’s pretty dang good. If you’ve got some sort of sophisticated home event you need to bring a dish to, consider this.

Ingredients

1 c raw cashews, soaked four hours
2 T fresh lemon juice
1 T coconut oil
1 T miso
2 t nutritional yeast
1 t apple cider vinegar
sea salt, to taste
2-3 tablespoons water, as needed
5 small, prepackaged beets*
1 T balsamic vinegar

*You can buy fresh beets and cook them from scratch, but I found the prepackaged, cooked organic beets to be much easier.

Instructions

  1. After soaking for four hours, drain and rinse cashews.
  2. Place cashews, lemon juice, coconut oil, miso, nutritional yeast, apple cider vinegar, and a pinch of sea salt in a blender. Blend until completely smooth, adding water if necessary.
  3. Transfer cheese to an airtight jar, wrap jar in tea kitchen towel, and let sit overnight.
  4. The next day, preheat oven to 400°F.
  5. Place beets, balsamic vinegar, and another pinch of salt into a food processor. Blend until beets are diced or nearly shredded, not liquified.
  6. Pack cheese into a well-oiled 4″ dish (I used the bottom half of a round glass Tupperware). Do your best to eliminate any air pockets and bake for ten minutes.
  7. Remove from oven and flip onto a plate. The cheese should slide out.
  8. Top with beet tartare and return to the oven for another ten minutes.
  9. Serve warm with your choice of crackers. I chose one of my favorites, Nut Thins.

Serves 8-10 as an appetizer.

Bummed Out Baker Honest Rating: 6/10
Rick-the-Meat-Eater Honest Rating: 0/10

I took points off due to the recipes high maintenance time, and Rick hates beets, so.

Adapted from Beet Tartare with Cashew Cheese.

Related on Bummed Out Baker:
Roasted Beets and Sweets
Borscht Topped with Sour Cream


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.