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


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Recipe: Chole Aloo Tikki (Gluten-Free + Vegan)

What’s up everybody it’s me, mister steal-yo-gurl-with-Indian-food.

season’s greetings! (see what I did there)

Ingredients

2 potatoes
1 T sea salt, divided
1 T cornstarch
1 t ground ginger
1 t ground cumin
1 t cayenne
1 T chopped fresh cilantro
1/2 T ground black pepper
3 1/2 T olive oil, divided
1/2 t black peppercorns
2 whole cloves
2 small dried chili peppers, chopped
1 t cumin seeds
2 bay leaves
1 onion, chopped
1/2 T fresh ginger, grated
2 cloves garlic, minced
2 t curry powder
1 t ground turmeric
1 t tomato paste
1 T water
1 tomato, chopped
1 15 oz can garbanzo beans, drained

Instructions

  1. Place potatoes into a large pot, cover with water, and add 1/2 T sea salt. Bring to boil, then reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel potatoes. Peels should slide off pretty easily after boiling!
  2. In a bowl, mash together cooked potatoes, cornstarch, ground ginger, cumin, cayenne, cilantro, remaining 1/2 T sea salt, and pepper. Mash together using a fork, masher, or your hands if you’re feeling wild. And particularly clean. Your hands. Your hands should be clean.
  3. Oil (clean) hands and divide potato mixture into four portions. Pat each into a patty about 1/2″ thick.
  4. Heat 1 T oil in a skillet over medium. Fry potato cakes about three minutes on each side. Then, remove them from skillet, set aside, and keep warm.
  5. Grind peppercorns and cloves with a bullet-type blender or mortar and pestle if you got it like that.
  6. Heat remaining 2 T oil in skillet over medium-high. Stir in chili peppers, cumin, and bay leaves. Then, add onion, fresh ginger, and garlic. Stir until onion is golden, about three minutes. Then, add pepper-clove mixture, curry, and turmeric.
  7. Dilute tomato paste in the water and then stir it and the chopped tomato into the skillet. Cook over medium heat until the tomato has softened, about three minutes. Stir in chickpeas and let mixture flavors meld over low heat for ten minutes.
  8. Take bay leaves out and spoon chickpea mixture over the potato cakes. Sprinkle with cilantro leaves and serve.

Serves four.

Bummed Out Bailey Rating: 6/10 Spicy, which I like, but a little too time-consuming to make IMHO.
Rick-the-Meat-Eater Rating: N/A – Where was that guy?

Adapted from Indian Chole Aloo Tikki.

More on Bummed Out Baker:
Malai Kofta
Thai Curry Vegetables
Moussaka


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Recipe: Kale / Brussels Sprouts Caesar Salad (Gluten-Free + Paleo + Vegan)

Hello people, I hope you’ve all had a lovely weekend. This week’s recipe is a healthy take on a classic Caesar salad packed with protein, iron, omegas 3 and 6, and some iodine. It’s not complicated, but it does require either a food processor or blender to make the crumble and dressing. It works great as a main dish or as a side with some Italian food! Enjoy.

Ingredients

1/2 c raw almonds

1/4 c + 1 1/2 t hulled hemp seeds

3 T nutritional yeast
2 t paprika

Himalayan pink salt
 (or regular sea salt) to taste
1/2 avocado, pitted and peeled

1 garlic clove

2 T + 1/3 c olive oil

2 T fresh lemon juice

1 1/2 T dijon mustard


1 1/2 t chia seeds

1/2 t dulse granules*
fresh ground pepper to taste
2 lb brussels sprouts, trimmed and thinly sliced or shredded
5 oz container baby kale

Lemon wedges for serving


*Dulse is a red seaweed that kind of tastes like… bacon. It’s a great source of iodine. This is the kind I use.

clockwise from top: chia seeds, paprika, dulse granules, Himalayan pink salt, freshly ground pepper
hulled hemp seeds

Instructions

  1. In a food processor or small blender, pulse almonds
, 1/4 c hulled hemp seeds
, 2 T nutritional yeast, paprika
, and sea salt 
until mixture resembles fine crumbs.
  2. Transfer crumble to a small bowl, set aside, and wipe out food processor.
  3. In food processor, puree 1 1/2 t hulled hemp seeds
, 1 T nutritional yeast, 1/2 avocado, garlic
, 2 T olive oil
, 2 T lemon juice
, 1 1/2 T dijon mustard
, 
1 1/2 t chia seeds
, 1/2 t dulse granules, sea salt, and fresh ground pepper.
  4. Transfer dressing to a small bowl, set aside, and rinse out food processor. I promise this is the last time.
  5. Preheat oven to 450°F. In a large bowl, toss brussels sprouts with 1/3 c olive oil, sea salt, and pepper. Spread brussels sprouts on two rimmed baking sheets and roast for about ten minutes. Remove from oven and let cool slightly.
  6. In a large bowl, toss brussels sprouts with kale, dressing, and crumble.
  7. Serve with lemon wedges.
crumble
dressing
rinsed, trimmed, and ready to roll
crisp in some places, still tender in others is what you’re going for

Serves 4-6.

Adapted from Kale–and–Brussels Sprout Caesar Salad
.


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Recipe: Parmesan Garlic Orzo (Vegetarian + Gluten-Free)

Orzo is my favorite pasta. I learned that today after looking for it in the grain section at the grocery store… where I found out it’s a grain-shaped pasta! Of course this means that traditional orzo is made with wheat, but I found a highly rated gluten-free option here.

This recipe is fast and delicious to even the most selective of palates (see: Rick). While I don’t have kids to test recipes on, Rick… kind of… counts in terms of food.

Ingredients

1 c orzo pasta
1/4 c butter (I used organic Earth Balance)
3 garlic cloves, minced
1/4 c Parmesan cheese, shredded
2 T milk (I used organic coconut milk)
2 T fresh parsley, chopped
1/2 t sea salt
1/2 t fresh black pepper, ground

Instructions

  1. In a large pot, bring lightly salted water to boil. Add orzo to boiling water, stirring occasionally until cooked through, about ten minutes. Drain orzo and set aside.
  2. In a skillet, melt butter over medium-low heat. Add garlic and sauté until lightly browned, about 3-4 minutes.
  3. Stir orzo, Parmesan cheese, milk, parsley, sea salt, and pepper into garlic mixture.
  4. If desired, top servings with more fresh grated Parmesan.

I made it and it was eaten immediately. No leftovers for the fridge, folks! Although this would make a really good lunch at work, hot or cold.

Serves two for a main dish, four as a side.

Adapted from Parmesan Garlic Orzo.


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Recipe: Spicy Lentil Tacos (Vegan + Gluten-Free)

Ingredients

2 t chili powder
1 t ground cumin
1/2 t coriander
1/2 t dried oregano
1/2 t sea salt
1/4 t celery salt
2 T olive oil
1/2 large white or yellow onion, diced
2 garlic cloves, minced
~2 c cooked brown lentils
3 T tomato paste*
~2 T water
2 canned chipotle chiles in adobo sauce, minced
1-2 t adobo sauce from can
8 corn tortillas
~1 c romaine heart, chopped
~1 c tomatoes, diced
1/4 c fresh cilantro, chopped
1 c guacamole**
1 lime, cut into wedges

*Like Antoni from Queer Eye recommends, buy tomato paste in a tube vs. in a jar. Rarely does a recipe call for an entire jar of tomato paste, and the tube keeps longer!
**If you’d like to make fresh guac at home, mash together one avocado, lime juice from 1/2 lime, 1/2 t sea sat, 1 garlic clove, minced, and ~1/8 red onion, minced. Of course there are different variations that include chopped tomatoes and / or cilantro, but the five ingredient recipe above is simple and easy to remember on the fly.

Instructions

  1. In a small bowl, whisk together chili powder, cumin, coriander, oregano, sea salt, and celery salt.
  2. Over medium-high heat, add olive oil, onion, and garlic to a large skillet. Cook until soft and lightly browned, about three minutes.
  3. Stir spice mix into skillet, allowing to cook 30 seconds.
  4. Reduce heat to medium and add lentils, tomato paste, water, and peppers. Cook until lentils begin holding together, 3-4 minutes. Season with adobo sauce.
  5. Optional: Warm tortillas for about a minute in a skillet over medium heat.
  6. Using about 1/3 c of lentil filling on each tortilla, top with lettuce, tomatoes, cilantro, guacamole, and a squeeze of lime.
* CHOMP *
Can’t help it, girl can’t help it

Adapted from Lentil Tacos.

More on Bummed Out Baker:
Recipe: Sloppy Joes (Vegan)
Recipe: Mango Salsa
Recipe: Jalapeño Cream Cheese Enchiladas (Vegetarian)


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.