5-Ingredient Asian Slaw with Peanut Dressing

I'm all about making things fully from scratch. I love when I know every ingredient that goes into the food I'm eating. Since we moved to New York I've gone on a cooking/baking spree and have been making homemade everything: bagels, granola, granola bars, almond milk, black bean brownies, pizza dough...you name it. 

But we all have those days when we need something quick, easy and semi-homemade. I've always loved Trader Joe's and it killed me that I didn't have one nearby when we lived in Orlando. (One actually open up 20 minutes from our apartment in Orlando the week we moved to New York! Go figure!) Every time I'd visit my family in Virginia or Brett's parents in Nashville I'd want to make a trip to Trader Joe's. They have amazing nut butters, Medjool dates and raw nuts that I like to stock up on when I get the chance.

My mother-in-law was always so thoughtful and would buy certain things when we were coming into town. She was also the one that shared with me this amazingly simple coleslaw recipe. It only requires 5 ingredients, but you can easily jazz it up by adding diced tomatoes, mandarine oranges or cashew halves if you want. The main dressing is Trader Joe's Asian Style Spicy Peanut Vinaigrette and it makes anything you put it on taste amazing.

I know that not everyone lives by a Trader Joe's, but for those of you who do, this recipe is a great go-to recipe for really busy days. If you don't live by a Trader Joe's, I'm sure you could use another kind of peanut dressing. You can also check out my Indonesian Peanut Sauce!

Asian Slaw with Peanut Dressing

(Serves 6)

Ingredients:

• 3 cups shredded green cabbage*
• 2 cups shredded carrot
• 1 cup shredded purple cabbage
• 12 oz. bag frozen edamame, cooked
• 3/4 cup Trader Joe's Asian Style Spicy Peanut Vinaigrette
• Optional: Diced tomatos, mandarine oranges, cashew halves

Directions:

1. Combine the shredded cabbage, carrot, cooked edamame and any optional ingredients in a large bowl. 
2. Drizzle the peanut dressing overtop and stir well to coat all the veggies. 
3. Let the slaw sit in the fridge for 1/2 hour if possible to allow the flavors to meld.

Notes: You can do any ratio of shredded cabbage and carrot that you like. Just have it equal about 6 cups.

Eat Consciously,

Faith

Amazing Butternut Squash Soup!

I don't know if it's possible to tell you how easy, delicious and healthy this soup is, but I'm going to try. Other than salt, pepper and water there are only 8 ingredients involved in making this soup and they are are so stinkin' good for you. Let me share with you the star ingredients involved in this recipe:

Butternut Squash

Sweet Potato

Carrots 

Apple

Onion

Amazing right? When most people think of soups made solely with vegetable (and in this case a fruit!) they think of bland and watery. Let me tell you that that is the opposite of how I'd describe this soup. It's thick, full of flavor and filling. Your mouth can't decide if it's sweet or savory and keeps begging for another bite. 

I haven't made many soups in my day, but the more I try out different recipes and experiment withe them, they are becoming less intimidating. I love that I can make a big ol' batch and freeze some for a quick meal later in the week. Soups are also so versatile. You can easily switch up the spices and veggies of one recipe and come out with a new soup that is completely different, yet delicious. 

Yep, I think I'm on a soup kick. 

Can I also just share with you that the night I made this soup I had five guys in my cave of an apartment trying to get a humongous executive desk out of our guest bedroom, through our teeny, tiny hall and out the back door? It was craziness but they did it! And it also just shows how easy this soup is to make, because the chaos around me wasn't a problem at all. 

Butternut Squash Soup

(Serves 8)

Ingredients:

• 1 large butternut squash (about 20 oz.), cut in half and seeded.
• 1 sweet potato
• 2-3 carrots, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 apple, peeled and chopped
• 2 cups vegetable broth
• 5-6 cups water (depending on how thick you like your soups)
• 2-3 teaspoons salt
• 2 teaspoons garam masala
• Pepper to taste
• Optional: pepitas for garnish

Directions:

1. Preheat your oven to 400 degrees. 
2. Poke holes in your sweet potato and place it along with the cut and seeded butternut squash on a baking tray. Place them in the oven for about an hour until they are soft and can be easily pierced with a fork.
3. While they are roasting, sauté the carrots, onion and garlic in a large sauce pan over medium heat until the onions are soft. 
4. Add in the apple chunks, vegetable broth and water, reduce the heat to low and let it sit until your squash and potato are done roasting.
5. Once the squash and potato are done, remove them from the oven and when they are cool enough to handle peel off the skin of the potato and roughly chop it up. Then scoop out the flesh of the squash and place everything in the pot with the carrots and apple.
6. Bring the soup to a boil and then let everything simmer for about 30 minutes.
7. Using an immersion blender (or by carefully pouring sections into a blender like I did), blend everything until smooth. Let the soup cook until it's as thick as you like. Add in more water if you want it a little thinner. You can't go wrong!
8. Now for the salt. I know it sounds like a lot, but it really makes the soup. Start by adding 2 teaspoons and add more if you desire. I used about three teaspoons. Also add in the garam masala and fresh ground pepper to taste. Stir until thoroughly combined.
9. Serve warm with some fresh bread and a salad or just enjoy it solo!

Notes: If you like a sweeter soup you can leave out the garam masala, but I think it really adds so much depth to the soup.

Adapted from High Infatuation.

Start by roasting the squash and potato in a 400 degree oven for about an hour.

While the squash and potato are roasting, sauté the carrots, onion and garlic until the onion is soft.

Then add in the apple, vegetable broth and water and let it sit. 

Once the squash and potato are fork tender, remove the skin of the sweet potato.

Place the flesh of the squash and the potato into the pot with the carrot and apple mixture. 

Bring to a boil, reduce to a simmer and let everything cook for 30 minutes.

Blend with an immersion blender and then add in the spices.

Top with pepitas and enjoy!

Eat Consciously,

Faith

Moroccan Carrot and Raisin Couscous

 

I love this dish. It's so simple and filling and makes your kitchen smell incredible while it's cooking. I decided to make it for my dinner duty tonight for our family's Thanksgiving week together. My Dad rented a house for our entire family to use in West Virginia. My whole immediate family is here as well as my Grandparents, my Aunt and Uncle and three of my cousins. It's amazing how much our family has grown in the past few years. All of my siblings and I are now married and two of my siblings have kids! It's such a joy to have a full week together and to spend some quality time with my nieces and nephew. Since moving to Florida and it's become harder to see my family, so I'm always incredibly thankful for these family gatherings.

This is also the first holiday I'm spending with my family since going vegan. I wasn't sure how they'd feel about a Mediterranean meal, but everyone ended up loving it! Along with this couscous recipe I served roasted cauliflower with sweet tahini dressing, a green salad with lots of yummy toppings, pita chips and hummus and baked chicken for all the meat-eaters. For dessert I also made chocolate chip cookie bars which I love. Everyone went back for seconds and kept complimenting me on how good everything was. Success.

I actually got this recipe from my friend who used to write a blog. She's no longer posting, but I still go to her blog often to try out some of the recipes she has listed there. This recipe caught my eye because of the small list of ingredients and short cooking time. Try this simple recipe out! It's delicious as a side dish or the main course.

Moroccan Carrot and Raisin Couscous

(Makes 4-5 servings)

 Ingredients:

· 4 cups vegetable broth

· 1 cup chopped carrots

· 1 cup chopped sweet onion

· 1 cup cooked chickpeas

· 1.5 –2 tablespoons Moroccan spice mixture*

· 1 cup raisins

· 2 cups couscous

*If can either use ras-el-hanout or make your own Moroccan spice mixture by mixing the following spices together:

 

· 1 teaspoon ground cumin

· 1 teaspoon ground ginger

· 1 teaspoon salt

· 3/4 teaspoon black pepper

· 1/2 teaspoon ground cinnamon

· 1/2 teaspoon ground coriander

· 1/4 teaspoon cayenne

· 1/4 teaspoon nutmeg

Directions:

1. Pour the vegetable broth, carrots, onion and chickpeas into a medium sized sauce pan and bring the liquid to a boil.

2. Once the liquid boils, reduce the heat to medium low and let simmer for 8 minutes.

3. Add in the Moroccan spice mixture, stir, and let simmer for 2 more minutes.

4. Add in the raisins and couscous. Stir well, cover, remove from heat and let sit for ten minutes or until all of the liquid is absorbed.

5. Fluff with a fork and serve hot!

Notes: I did not create this recipe but got it from here!

Eat Consciously,

     Faith