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: THE Stew, AKA Spiced Chickpea Stew with Coconut and Turmeric (Gluten-Free + Vegan)

My best friend from high school, Alana, texted me asking simply if I’d made The Stew. Capital T, capital S. I hadn’t even heard it yet, and I’m supposed to be the one hip on popular recipes. BOB fail.

Anyway, she said it was so good and so many people had made it that its name had been dropped and was now just referred to as The Stew. I served it with some Thai jasmine rice, but that was entirely unnecessary. The Stew stands on its own!

Ingredients

1/4 c olive oil, more for serving
4 garlic cloves, minced
1 yellow onion, chopped
2 t minced ginger
several pinches sea salt
several pinches fresh ground black pepper
1 1/2 t ground turmeric
1 t red pepper flakes, more for serving
2 15 oz cans chickpeas, drained and rinsed
2 15 oz cans full fat coconut milk, blended if necessary*
2 c vegetable stock
1 bunch rainbow chard (or Swiss chard, kale, or collard greens) stems removed and torn into small pieces
1 c mint leaves, for serving

*Sometimes, even with a good shake of the can, coconut milk will remain separated. In this case just plop it all into a blender and blend it for 5-10 seconds to make it smooth again.

Instructions

  1. In a large pot, heat olive oil over medium. Add garlic, onion, and ginger, pinches of sea salt and pepper, and cook. Stir occasionally until onion is translucent, about three minutes.
  2. Add turmeric, red pepper flakes, and chickpeas, and season again with generous pinches of sea salt and pepper. Stir frequently while cooking so the chickpeas fry a bit in the spices and oil and start to break down a bit, about eight minutes. Remove ~1 c cooked chickpeas and set aside for serving.
  3. With a spatula, crush remaining chickpeas slightly, something that will help thicken the stew. Add coconut milk and stock, seasoning again with pinches of sea salt and pepper. Bring stew to a simmer and scrape off any bits that have formed on the sides or bottom of pot. Stir occasionally for about 35 minutes as the stew thickens and flavors start to come together.
  4. Fully submerge greens in the stew and stir, cooking about five minutes so they soften. One last time, season stew with sea salt and pepper.
  5. To serve, top stew with mint, fried chickpeas, red pepper flakes, and a drizzle of olive oil.

Serves four.

Bummed Out Bailey Rating: 7/10
Big points for ease, but it wasn’t as life-changing as I’d expected it to be!

Rick-the-Meat-Eater Rating: 7.5/10
What would make it score higher? (me, to Rick)

Chicken. Ground beef? Steak?

Rick, a meat-eating spouse

Adapted from Spiced Chickpea Stew with Coconut and Turmeric.


More on Bummed Out Baker:
Recipe: Borscht Topped with Sour Cream
Recipe: Roasted Tomato Basil and Rice Soup (Gluten-Free + Vegan)
Recipe: Enchilada Soup


Do you love Bummed Out Baker? Want to help keep it going? Support here. 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: Aloo Phujia (Gluten-Free + Vegan)

Hi friends! First of all, I’d like to announce that I’m cutting recipes down to once a month. From your clicks I can see what interests you most, and I feel like once a month is better suited to idealizing Bummed Out Bailey subject matter. I’d love to know your thoughts on post preferences in the comments or on the contact page.


Valentine’s Day is this week and this side dish is SPICAAAYYYY. Here’s another simple recipe. Cause ain’t no one got time for anything else while in the throes of SAD.

Ingredients

1 white onion, chopped
1/4 c olive oil
1 t sea salt
1/2 t cayenne pepper
1/2 t ground turmeric
1/4 t ground cumin
~4 russet potatoes, peeled and diced
2 tomatoes, chopped

Instructions

  1. In a medium size skillet, lightly brown onion.
  2. Add sea salt, cayenne, turmeric, cumin, and potatoes and cook ten minutes, stirring occasionally.
  3. Stir in tomatoes, cover skillet, and cook for another ten minutes.

Serves eight as side dish.

Bummed Out Bailey Rating: 9/10
Rick-the-Meat-Eater Rating: 10/10

Are those red peppers? Hmmm. No. *tastes potatoes* I like these a bunch.

Rick, a meat and gluten-eating husband

Adapted from Aloo Phujia.

More on Bummed Out Baker:
Recipe: Best Damn Mashed Potatoes (Gluten-Free + Vegan)
Recipe: Black Bean and Potato Enchiladas
Recipe: Sweet Potato Gnocchi


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.

Recipes: 2019 Greatest Hits

Here we are, hanging out in 2020! So weird to think of that. My grandfather was born in the 20s, and now it’s the 20s again. He’s lived through nearly a century of wild progression and weirdness.

You voted with your traffic and, according to stats, the following recipes were the top ten favorites on Bummed Out Baker in 2019.

Top Ten Recipes in 2019

1. Recipe: Chocolate Chip Cookies (Vegan)

2. Recipe: Spiced Cauliflower with Feta (Gluten-Free + Vegetarian)

3. Recipe: Twice-Baked Potato Skins with Cheese Sauce (Gluten-Free + Vegan)

4. Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

5. Recipe: Ugly Dip (Gluten-Free + Vegan)

6. Recipe: Roasted Tomato Basil and Rice Soup (Gluten-Free + Vegan)

7. Recipe: Velvet Cake (Vegetarian)

This is my all-time favorite recipe I’ve posted to BOB. It’s Rick’s favorite cake!

8. Recipe: Scrambled Eggs with Parmesan and Arugula (Gluten-Free + Vegetarian)

9. Recipe: Chocolate-Filled Shortbread Thumbprint Cookies (Vegetarian)

It’s a TRAP! because these thumbprint cookies were god awful. See Chocolate Chip Cookies or Velvet Cake for dessert-y redemption.

Now here’s a delicious, crowd-pleasing dessert:

10. Recipe: Strawberry Shortcake with Coconut Whipped Cream (Vegan)

BONUS!

Recipe To Make You Laugh: Disaster Dinner Rolls (Gluten-Free + Vegan + Lol)

don’t be fooled

Fabulous Recipe Missing From the Top 10: Spicy Lentil Tacos (Gluten-Free + Vegan)

I look forward to yet another year of both delicious and terrible recipes to feature here on BOB in 2020. Thank you for being here. Cheers to you and happy New Year!

More on Bummed Out Baker:
Why Am I the Bummed Out Baker?
Why Do I Eat This Way?
Mental Health: Ho Ho HELP


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: Maple Pecan Sweet Potato Casserole (Gluten-Free + Vegan)

Just in time to have missed the holidays, here’s a holiday recipe! Maybe you’re late to celebrate something or other and this still applies. Or, maybe you hate black eyed peas and would rather bust a munch on this delish casserole on New Year’s Day, instead.

Ingredients

~2 lb. sweet potatoes (~4 medium or, in my case, two XXL), peeled and chopped into large chunks
1 c pecans
1/2 c gluten-free rolled oats
3/4 c full fat coconut milk from can
3 T coconut sugar
1 t + 2 1/4 t cinnamon
pinch + 3/4 t sea salt
1/2 t nutmeg
1 T ground flaxseed
1 T coconut oil, melted
1 T maple syrup
1/2 t vanilla extract

Instructions

  1. Place chopped sweet potatoes in large stock pot, cover with water, and bring to a boil. Boil about 20 minutes until easily pierced with fork.
  2. Meanwhile, put oats and pecans in a food processor and pulse a couple of times. You want to break them up a bit, not be a meal.
  3. In a medium bowl, stir together pecan/oat mixture, ground flaxseed, coconut oil, maple syrup, 1 t cinnamon, vanilla, and pinch of sea salt. Set aside.
  4. Preheat oven to 400°F.
  5. Once sweet potatoes finish boiling, strain through a colander and return them to pot. Top with coconut milk, coconut sugar, 2 1/4 t cinnamon, 3/4 t sea salt and nutmeg. Then, mash mixture with a potato masher.
  6. Transfer potatoes to an 8×8″ baking dish and top with maple pecan topping. Bake for 15-17 minutes, keeping an eye to ensure topping doesn’t burn.

Serves 8-10 as side dish.

Bummed Out Bailey Rating: 6/10
Rick-the-Meat-Eater Rating: 5/10

Tastes like a sweet potato.

Rick, a meat-eating husband

Adapted from Maple Pecan Sweet Potato Casserole.

More on Bummed Out Baker:
Recipe: Roasted Artichokes (Gluten-Free + Vegan)
Recipe: Cornbread Casserole (Gluten-Free + Vegan)
Recipe: Corn Risotto (Vegetarian)


Do you love Bummed Out Baker? Want to help keep it going? Support here. 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.