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: Chili (Gluten-Free + Vegan)

Whenever you think of chili do you also think of this v avant garde, ahead of its time video where the guy talks about how he never liked chili?

Either way, welcome to the chili recipe post.

the sun got really aggressive here

I like chili, but if you don’t, this recipe truly might change your mind. It’s perfect for cold months, the fall, football season, vegetarians, or meat eaters trying to pare down on meat consumption without sacrificing a taste they’re accustomed to.

Ingredients

3 packages Hilary’s Organic Spicy Veggie Sausage (or ~20 oz vegetarian meat crumbles)
1 T olive oil
1/2 white onion, chopped
2 bay leaves
1 t ground cumin
2 T dried oregano
1 T sea salt
2 celery stalks, chopped
2 bell peppers, chopped
2 jalapeño peppers, deseeded* and chopped
3 garlic cloves, minced
2 4 oz cans chopped green chili peppers, drained
3 28 oz cans whole peeled tomatoes, crushed
1/4 c chili powder
1 T ground black pepper
1 15 oz can kidney beans, drained
1 15 oz can garbanzo beans, drained
1 15 oz can black beans, drained
2 c frozen corn (or 1 15 oz can whole kernel corn)

*Make sure to deseed your jalapeños. If you don’t, the whole pot will be inedible due to your mouth being on fire. I’ve done the legwork :(

Instructions

  1. In a skillet, cook veggie sausages according to package instructions. When done, set aside to cool.
  2. Heat olive oil in large pot over medium heat.
  3. Stir in the onion, bay leaves, cumin, oregano, and sea salt, cooking until onion is tender.
  4. Mix in celery, bell peppers, jalapeños, garlic, and green chilis. While vegetables are heating through, crumble sausage patties with hands.
  5. Mix in sausage crumbles, reduce heat to low, cover pot, and simmer mixture five minutes.
  6. After crushing the tomatoes with your hands, which is both cool and gross, mix them into the pot. Stir in chili powder, pepper, kidney beans, garbanzo beans, and black beans. Bring chili to a boil, reduce heat to low, cover, and simmer 45 minutes.
  7. Finally, stir in corn and continue cooking for five minutes before serving.
  8. For a fabulous flavor profile that mixes spicy and sweet, serve over this cornbread casserole!

Serves like, 14. For real.

Freeze leftovers in 1-2 serving size portions and move from freezer to fridge one day before you’d like to eat it. Reheat on stove, adding a dash of water if chili is looking a little dry.

Bummed Out Bailey Rating: 9/10
Rick-the-Meat-Eater Rating: 7.5/10

It was good. I don’t like celery.

Rick

Adapted from The Best Vegetarian Chili in the World.

More on Bummed Out Baker:
Pumpkin Spice Creamer (Gluten-Free + Paleo + Vegan)
Sloppy Joes (Vegan)
Why Do I Eat This Way?


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

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, call the Suicide Prevention Lifeline at 1-800-273-8255.

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


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

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, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Sloppy Joes (Vegan)

Come on down to nostalgia town
Where sloppy joes are lots of fun
There’s a healthy way
to make them, yay
So come on, everyone.

Anytime I think of sloppy joes, I think of this fine piece of cinema.

Ingredients

1 c lentils, well rinsed
2 c water
2 T olive oil
1 medium white onion, half minced, half sliced for serving
2 garlic cloves, minced
1 bell pepper, diced
1 pinch sea salt
1 pinch black pepper
1 15 oz can tomato sauce
2 T sugar
1 T vegan-friendly Worcestershire sauce
1 t chili powder
1 t ground cumin
1 pinch paprika
hamburger buns

Instructions

  1. In a sieve, rinse lentils thoroughly. In a medium saucepan, bring water and lentils to a low boil, then reduce heat to simmer and cook, uncovered, for about 18 minutes. Drain and set aside.
  2. Meanwhile, heat a large, deep skillet over medium heat. Once hot, stir together oil, minced half of onion, garlic, bell pepper, sea salt and black pepper.
  3. Sauté mixture for five minutes, stirring frequently, until the peppers and onions are tender and beginning to brown.
  4. Stir in tomato sauce, sugar, Worcestershire, chili powder, cumin, and paprika until combined.
  5. Stir lentils into the mixture until combined.
  6. Stirring occasionally, heat mixture over medium-low heat until warmed through and thick, about five minutes.
  7. Taste and, if needed, adjust with sea salt, sugar, Worcestershire, chili powder, or cumin.
  8. Serve on your favorite buns with sliced onion.

This recipe serves four people but, uh, I ate it all in two days. So, in my case, one. It served one.

To reheat, put on stove over low or medium-low heat, adding a splash of water if the mixture has gotten dried out.

Bummed Out Bailey Rating: 9/10
Rick-the-Meat-Eater Rating: N/A/10 …because I ate it all.

Adapted from Vegan Sloppy Joes.

Related on Bummed Out Baker:
Recipe: Spicy Lentil Tacos (Vegan + Gluten-Free)
Recipe: Mujaddara
Recipe: “Chicken Salad”


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.