There is nothing like a creamy hot soup in the fall/winter months. Getting all cozy on the couch with a bowl of warm goodness is so comforting,
Its hard to find a soup that has that creamy delicious texture without all the added fat and starches to bulk it up. This soup is completely plant based. It contains no heavy creams, and still gives you that thick comforting texture you want in a soup.
The soup is pretty quick to whip up. However, I have to warn you there are a lot of steps that go into it. (Not like my usual recipes where you just throw everything in a bowl, cover and go).
This recipe should still take under 30min. I like to pre chop all the veggies so they are ready to go. Also to make things easier I buy frozen riced cauliflower and asparagus.
If you remake, make sure to tag me in your posts or comment below and let me know how you like it!
Creamy Vegetable Soup:
1 cup frozen riced cauliflower
8 frozen asparagus spears broken in half
1 garlic clove (whole)
Half yellow onion (chopped)
1 cup low sodium veggie broth
1 cup water
1/2 cup almond milk (I used malk organics)
tbsp Garlic powder
Garlic clove (minced)
Half yellow onion (chopped)
1 cup baby carrots (chopped)
1 cup celery (chopped)
1 red bell pepper (diced)
A tbsp thyme
1.) in a med pot on med high heat cook onion and garlic for 2min. (Spray with coconut oil cooking spray)
2.) Add In cauliflower, asparagus, broth, water, and bring to a boil. (Covered)
3.) let soup simmer and cook for about 10–15min
4.) Add in almond milk and garlic powder and stir. Blend with immersion blender or pour into a blender to blend. Soup broth should have a creamy consistency.
5.) In a separate pot add minced garlic and onion and cook for two minutes (use coconut oil cooking spray)
6.) add in carrots and celery and cook another 2 min.
7.) add in peppers and thyme cook for two more minutes.
8.)keep stirring occasionally while veggies are cooking
9.) pour broth over veggies and cook for another 5-10minutes
10.) add salt and pepper to taste
Fall for me usually calls for some hot decaf coffee and a pastry in the am. These muffins are the perfect grab and go breakfast for a busy week. They are sweetened with maple syrup and have a hint of cinnamon. (WARNING- your kitchen will smell AMAZING) My moms in town this week, and I cant wait to share these with her since muffins are her favorite in the morning <3.
Make sure to keep an eye on them in the oven. I suggest at 15min just do a check and if the tops are golden brown then take them out early. I left them in the oven for a full 18min and they just made it!
1/4 cup maple syrup
2 tbsp coconut oil
1/2 cup peanut butter
1 cup almond flour
1 cup rolled oats
2 tbsp flax meal
1 tsp baking soda
1 tsp cinnamon
Directions: (makes about 8-10 muffins)
1.) Preheat the oven to 350 and spray a muffin tin with coconut spay and set aside
2.) Mix all the wet ingredients in a bowl.
3.) add the dry ingredients and mix well to combine
4.) scoop batter into muffin tin
5.) bake at 350 for 15-18min (until tops are golden brown
If you remake these muffins make sure to tag me on Instagram @Stephi.Paige!
Most dinner dishes in my household I cant take total credit for unless it involves a one pan recipe of some sort of mixed frozen veggies. I am super lucky that my hubs is an amazing cook, and also creates dishes that I envision for him that are healthy.
I am trying to eat more plant based these days so bought myself a big ole eggplant at Trader Joes last week and wanted to make an eggplant parm. I hate when eggplant parms get all mushy though, yuck! This Eggplant parm is the CRISPIEST eggplant parm you shall ever eat! It hard to believe that this isnt deep fried goodness. The crisp factor is REAL!
There are a few steps that go into making this recipe. You need three different bowls with three mixes for dipping. Egg wash, flour mixture, and panko mixture. I love this Gluten Free panko mixture from Ians it makes all my air fryer dishes so crispy!
Once they eggplants are dipped in each batter it should look like the picture below. We also put them in the fridge for 5-10 minutes to make sure the breadcrumbs were set in place before air frying.
When you finish air frying no need to take these guys out to sauce and cheese them up. You just scoop a spoonful to the tops and sprinkle with cheese of choice and then close the air-fryer to cook for another 2 minutes so the sauce gets hot and cheese melts.
If you remake this dish make sure to share it on instagram and tag me @stephi.paige! I cant wait to see how these turn out! Also, Aaron (my hubs) is so excited these are a big hit!
1 1/2 Cups Ians GF Bread Crumbs
1 Cup Almond Flour
Raos Sauce (or sub any tomato sauce)
Violife Mozz Shreds (or sub cheese of choice)
1 tbsp garlic powder
1 tbsp Italian seasoning
Salt and Pepper to taste
1.) Wash and peel eggplant. Then slice about 1/2 inch slices
2.) Lay out slices on paper towel to dry (can salt them if you like)
3.) Take out three small-med bowls. In one bowl scramble eggs, second bowl add almond flour with salt, pepper, and garlic, third bowl add bread crumbs and Italian seasoning.
4.) Dredge eggplant slices in almond flour mixture, then into the egg wash, then into bread crumb mixture. Make sure once the slice is laid out on parchment paper to press the bread crumbs down so they set.
5.) Place slices in the fridge for 5-10 minutes so batter sets on slices.
6.) Before placing slices into the air fryer spray both sides with cooking spray (I used coconut oil) you may need to repeat the air frying process multiple times depending on how big your air fryer is. Ours could only hold 4 slices at a time.
7.) Places slices in a single layer in air fryer and cook on 400 for 6 minutes. Then flip the slices and cook for another 2 minutes.
8.) Add sauce and cheese on top to the center of slices and pop back in for another 2-3 min (until cheese is melted).
Enjoy! Let me know how you liked these by tagging me on Instagram @stephi.paige or commenting below!
Hi there, Im Stephi Paige!