Microgreen Smoothie

Ingredients

  • 1 cup almond milk or oat milk, coconut milk, regular milk, fruit juice or water

  • 1 large handful microgreens

  • 1 banana frozen

  • 1/2 cup fruit of choice, frozen or fresh (apple, mango, pineapple, blueberries, strawberries)

  • 2 teaspoons flaxseed

  • 1/4 cup shredded coconut

  • 2 tbsp honey or maple syrup (optional)

Blend and Enjoy!

Creamy Butternut Squash Pasta with Sausage and Spinach

Ingredients

  • 2 cups butternut squash , peeled, seeded, and cubed

  • 1 tablespoon olive oil

  • salt and pepper

  • 1 tablespoon olive oil

  • ½ lb sausage , crumbled, without casings

  • 8 oz farfalle (bow tie pasta)

Creamy Pasta Sauce

  • 1 tablespoon olive oil

  • 4 garlic cloves minced

  • 6 oz spinach

  • 1 cup heavy cream

  • ⅓ cup Parmesan cheese shredded

  • ¼ teaspoon salt

Instructions 

Roast Butternut Squash

  • Preheat oven to 400 F.

  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.

  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.

  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.

  • Tip: Cook the sausage while the butternut squash is being roasted.

Make Creamy Sauce

  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat. Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt.

  • Add heavy cream. Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely). Add shredded Parmesan cheese. Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.

  • Season with salt to taste, about ¼ teaspoon of salt. No salt might be necessary if the sausage is very salty.

  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble

  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.

  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired.

  • Top the pasta with roasted butternut squash. Stir the squash in, or leave it on top.

Recipe from juliasalbum

Cabbage and Carrot Stir Fry with Peas

INGREDIENTS  

  • 4 Cup Cabbage ,finely chopped

  • 1 Cup Carrot, finely chopped

  • ½ Cup Green Peas

  • 1 Small Onion ,finely sliced

  • 1 Tbsp Oil

  • ½ Tsp Turmeric Powder

  • Salt ,according to the taste

  • 1 Tbsp Lemon /Lime Juice

  • ¼ Cup Chopped Fresh Cilantro Leaves

  • ½ Tsp Fenugreek seeds

  • 2 Green Chili (Optional)

INSTRUCTIONS 

  • Wash and chop /slice all the vegetables.

  • Take a wok /Pan .

  • Add oil to it .Heat oil till it reaches its smoking point.

  • Add fenugreek seeds and green chili to it . Saute it for 30 seconds. Don't let fenugreek seeds turn brown otherwise they will turn bitter.

  • Add onion and stir it on high flame for 1 minute .Add cabbage ,carrot to it and turn the flame to medium /low. Add turmeric and salt at this time .

  • Cook for 2 minutes on low flame and add green peas to the pan .

  • Cook it for 2 minutes more .Suppose you want more crunch then reduce the time to 1 minute.

  • Cook it on high flame for 30 second .Add lime /lemon juice ,and green cilantro to it .

  • Serve it with any bread ,rice or just like that.

  • Enjoy.


Recipe from myspicetrunk

Microgreen Slaw

INGREDIENTS

  • 1/2 head of Cabbage

  • 1 cup of pea sprouts

  • 1 cup of micro greens

  • 1 cup of fresh coriander

  • DRESSING:

  • 1 tablespoon of lime juice

  • 3 tablespoons of olive oil

  • 1 teaspoon of Dijon mustard

DIRECTIONS

  • Finely shred the cabbage and place in a large bowl.

  • Add the snow pea sprouts and the micro greens.

  • Finely chop the coriander and add to the bowl.

  • Use your hands to toss the ingredients together until evenly mixed.

  • To make the dressing; place all of the ingredients together in a jar and shake well until combined.

  • Taste and add a teaspoon of honey if it is too tart for you.

Recipe adapted from naomishermnafoodcreative

Sweet Potato Muffins

  • ½ cups sweet potatoes cooked and mashed

  • ¾ cup coconut milk carton/refrigerator (not canned)

  • ½ teaspoon vanilla extract

  • 1 ½ cups whole wheat flour

  • ½ cup coconut sugar

  • 1 tablespoon baking powder

  • 1 teaspoon cinnamon

  • 1 pinch salt

  • Almond butter for topping

INSTRUCTIONS

  • Preheat the oven to 350°F and add muffin liners to a muffin tin.

  • Place the cooked mashed sweet potatoes with the coconut milk and vanilla extract in a blender and blend until smooth and consistent.

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Transfer the sweet potato mixture from the blender to the bowl of dry ingredients. Stir with a wooden spoon until combined.

  • Spoon batter into muffin tins lined with parchment paper cups (for best results) until filled to the top. Then add a teaspoon of almond butter onto the center of each muffin and gently swirl around with a toothpick or knife.

  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted inside comes out clean.

  • Let them cool down for 15-20 minutes before cutting them open.

Recipe from feelgoodfoodie

Carrot and Microgreen Salad

Serves 6

4 cups peeled and shredded carrots (about 1½ pounds)
2 stalks celery, cut in half lengthwise and sliced very thinly on the diagonal
1–2 cups microgreens of your choice
½ cup dried cranberries, roughly chopped
½ cup sliced almonds, toasted

Dressing
¼ cup freshly squeezed orange juice
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced shallot or red onion (optional)
2 teaspoons raw honey or maple syrup
3 tablespoons olive oil
½ teaspoon salt

In a medium-sized bowl, combine carrots, celery, microgreens and cranberries. Mix gently.

Combine all the ingredients for the dressing in a jar and shake until mixed. Just before serving, pour over salad. Adjust salt to taste.

Garnish with toasted sliced almonds.

Recipe from edibleboston

Blaukraut, German Red Cabbage with Bacon and Apples

Ingredients

  • 1 large head red cabbage

  • 4-5 apples

  • 4 strips thick-cut bacon

  • 1/2 cup apple cider vinegar or wine vinegar (add more for desired tartness)

  • 1/4 cup sugar or brown sugar

  • 1-2 teaspoons molasses

  • 1/4 cup water, plus more as needed

  • 1 1/4 teaspoon salt

  • 1/2 teaspoon caraway seed

  • 1/4 teaspoon cracked pepper

Directions

  1. Quarter the red cabbage, cut out the core and tough bottom ribs, and thinly slice the quarters.

  2. Core and thinly slice the apples.

  3. In a cast iron skillet or Dutch oven, cook the bacon slices until crisp. Remove the bacon, retaining 2 tablespoons of bacon drippings in the pan.

  4. Over medium heat, add the apple cider vinegar and sugar to the bacon drippings and blend together. Add the sliced cabbage and cook, covered, until the cabbage is reduced and limp.

  5. Add the sliced apples and crumpled bacon strips and continue to cook over medium heat 4 to 5 minutes.

  6. Mix in the remaining ingredients, reduce heat and simmer for 2 more hours. Stir often and and add water to prevent scorching. Adjust with more vinegar if tarter taste is desired.

Roasted Butternut Squash with Bacon

INGREDIENTS

  • 1 butternut squash, peeled and cubed into 1″ cubes

  • 8 slices of cooked bacon, chopped

  • 1/3 cup dried cranberries

  • 1/3 cup pecans, chopped

  • 1/4 cup extra virgin olive oil

  • salt and pepper

  • 1.5 Tablespoons rosemary

  • 1/4 cup maple syrup

INSTRUCTIONS

  • Spread cubed butternut squash on 2 foil-lined baking sheets. Drizzle some olive oil, season with salt, pepper, and rosemary, and stir the squash. Bake in a preheated 400 F oven for about 30 minutes, or until squash is tender when pierced with a fork. Halfway through, stir and turn butternut squash so it doesn’t burn.

  • When done, place in a large casserole dish, sprinkle with some cranberries, chopped pecans, and bacon, and stir. Drizzle with some maple syrup, and serve warm.

Recipe from deliciousmeetshealthy

Honey Garlic Butter Carrots

INGREDIENTS

  • 2 pounds carrots washed and peeled (or unpeeled)

  • 1/3 cup butter

  • 3 tablespoons honey

  • 4 garlic cloves minced

  • 1/4-1/2 teaspoon salt plus more for seasoning

  • Cracked black pepper

  • 2 tablespoons fresh chopped parsley

INSTRUCTIONS

  • Preheat oven to 425°F. Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.

  • Trim ends of carrots and cut into thirds.

  • Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.

  • Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.

  • Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.

  • Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.

  • Season with a little extra salt and pepper if desired. Garnish with parsley.

Recipe from cafedelites

Healthy Butternut Squash Rice Casserole (vegan)

INGREDIENTS

  • 1 medium butternut squash - peeled, cubed

  • 1 large sweet potato - cubed, or two medium

  • 3/4 cup dried cranberries

  • 1/2 cup golden raisins

  • 1/2 cup brown rice - short grain or long grain

  • 1/4 cup wild rice

  • 1/6 tsp nutmeg

  • 1 tsp cinnamon

  • 3/4 tsp sea salt

  • 1/4 tsp black pepper

  • 3 tbsp maple syrup

  • 3-4 tbsp extra virgin olive oil - or avocado oil

  • 1 ½ -2 tbsp balsamic vinegar - or apple cider vinegar

INSTRUCTIONS 

  • Preheat oven to 400 F. Prepare a parchment paper lined baking sheet, the larger the better.

  • In a small bowl combine the oil, maple syrup, vinegar, cinnamon, nutmeg, salt and pepper. Stir to combine.

  • In a large bowl, combine cubed butternut squash (peeled and seeded), cubed sweet potatoes (peeled), and add half of the seasoned liquid mixture you made earlier, toss to mix.

  • Place the cubed veggies in a single layer on the baking sheet (use 2 baking sheets if necessary) to get an even roast on all sides. Bake for 30-35 minutes, turning once half-way through baking, until softened and with a golden brown crust.

  • Meanwhile cook the rice. Place the rinsed wild rice in a pot with boiling water ( if your rice is pre-soaked, use a 2 to 1 water-to-rice ratio, or 3 to 1 ratio if it's not).

  • To the rice then add the other half of oil and maple mixture, stir, cover the pot with the lid, and reduce the heat to its very lowest setting to help the rice cook evenly (for about 20 minutes). Remove from heat, add the cranberries and the raisins. Cover again and let it sit covered, so the steam will plump the rice and fruits. When ready, taste and see if it needs more salt.

  • The roasted butternut squash, sweet potatoes and rice will likely be ready at the same time. To arrange the meal and serve, take a taller baking dish (I used a glass dish) and place a layer of veggies, then a layer of rice and repeat until you fill up the dish.

  • If your ingredients are slightly underdone, cover the baking dish that you just assembled and place in the preheated oven for about 10 minutes. Serve warm, or let it cool and serve later.

Recipe from healthytasteoflife

Maple Roasted Brussels Sprouts and Sweet Potatoes with Cranberries and Pecans

Ingredients

  • 4 cups Brussels sprouts (approximately 1 lb)

  • 2 medium sweet potatoes , peeled and cut into 1/2-inch pieces

  • 1 cup fresh or frozen cranberries

  • 1 red onoin , cut into wedges

  • 4 tbsp olive oil

  • 3 tbsp maple syrup

  • 1 tbsp balsamic vinegar

  • 1/2 tsp cinnamon

  • 1 tbsp freshly chopped rosemary

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1/3 cup pecans

Instructions

  • Preheat oven to 425°f.

  • Trim ends of Brussels sprouts, remove any yellow leaves and cut in halves.

  • In a 8x13" casserole baking dish ad the Brussels sprouts, sweet potatoes, cranberries and red onion.

  • In a small bowl whisk together the olive oil, maple syrup, balsamic, cinnamon, rosemary, salt and pepper. Pour over the veggies and toss to coat.

  • Roast in preheated oven for 25 minutes. Add in the pecans, toss, and roast for another 10 minutes. Sweet potatoes should be fork-tender. If not, roast another 5-10 minutes, keeping a close eye to ensure pecans do not burn. Enjoy!

Recipe from zestandsimmer

Maple Roasted Brussel Sprouts with Bacon

Ingredients

  • 1 pound Brussels sprouts, trimmed

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons pure maple syrup

  • 4 slices bacon, cut into 1/2-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

Directions

  • Preheat oven to 400 degrees F

  • Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat. Sprinkle with bacon; season with salt and black pepper.

  • Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.

Pasta with Roasted Delicata Squash, Leek and Kale

Ingredients

For the roasted delicata squash

  • 1 delicata squash

  • 3 teaspoons olive oil, divided

  • ½ teaspoon salt

  • A few twists of black pepper

For the pasta

  • 8 ounces rigatoni

  • 1 to 2 leeks (1 cup chopped leek)

  • ¼ cup raw almonds, roughly chopped

  • 2 tablespoons butter

  • 2 large garlic cloves, finely chopped

  • ½ teaspoon salt, divided

  • 2 packed cups of kale leaves, finely chopped

Instructions

  1. Preheat your oven to 400F degrees. Cut off the ends of the delicata squash and slice it in half lengthwise. Use a spoon to scoop out the seeds.

  2. Slice each squash half into ½-inch wide half moon shapes. Transfer the delicata squash pieces to a baking sheet and toss with 2 teaspoons of olive oil, salt, and black pepper.

  3. Roast the delicata squash for 10 minutes. Flip the pieces over and roast for 10 to 12 minutes more, until tender and slightly caramelized. Set the roasted delicata squash aside.

  4. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until al dente. Drain and rinse the pasta and return it to the pot. Toss the cooked pasta with a teaspoon of olive oil to prevent the pieces from sticking together.

  5. Cut the dark green tops off of the leeks and discard or save for making vegetable broth. Roughly chop the light green section of the leeks and place them in a bowl.

  6. Fill the bowl with water and use your fingers to separate the layers of the leek and clean out any debris. Drain the leeks and dry them between two kitchen towels or paper towels.

  7. Heat a large, dry skillet over medium heat. When hot, add the chopped almonds and toast until fragrant and lightly browned, about 5 minutes. Transfer the almonds to a small bowl and set aside.

  8. Return the skillet to medium heat and add the butter. Once melted, reduce the heat to medium-low and add 1 cup of chopped leek. Season the leek with ¼ teaspoon of salt and sauté until soft and fragrant, about 3 minutes. Add the garlic to the skillet and sauté a minute more. Remove from heat and fold the cooked pasta into the skillet, coating the noodles with the vegan garlic butter and leeks.

  9. Place the chopped kale in a mixing bowl and sprinkle with ¼ teaspoon salt. With clean hands, massage the kale for a minute or two, until softened and bright green. Scoop the massaged kale into the skillet and stir to combine all of the ingredients.

  10. Transfer the roasted squash to the skillet and stir gently to incorporate it with the pasta and veggies. Sprinkle with toasted almonds and serve warm.

Recipe from wellvegan

Roasted Brussel Sprouts

Ingredients  

  • 1 1/2 pounds Brussels sprouts trimmed and halved

  • 4 cloves garlic very roughly chopped (leave the pieces a bit chunky; add more if you live in a house of garlic lovers)

  • 1 ½ tablespoons extra-virgin olive oil

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons freshly ground or grated parmesan (optional)

Instructions 

  • Place a rack in the upper third of your oven and preheat the oven to 400 degrees Place the Brussels sprouts and garlic in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.

  • Bake for 10 minutes, then remove from the oven and stir in the parmesan cheese (optional). Continue baking 10 to 20 additional minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will be very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Remove from the oven. Season with additional salt and/or pepper to taste. Enjoy immediately or at room temperature.

Recipe from wellplated

Creamy Parmesean Garlic Brussel Sprouts

INGREDIENTS  

  • 1 1/2 pounds brussels sprouts halved

  • 1 tablespoon olive oil

  • 3 cloves garlic minced

Creamy Sauce

  • 1/2 cup chicken broth

  • 1/2 cup heavy cream

  • 2 teaspoons cornstarch

  • 1/2 cup grated parmesan cheese

  • 1 teaspoon Italian seasoning

  • salt and pepper to taste

INSTRUCTIONS 

  • In a medium sized skillet add the brussels sprouts, olive oil and garlic. Sauté until almost tender about 5-7 minutes. Remove the Brussels sprouts and set aside.

  • Add the chicken broth, heavy cream, and cornstarch and whisk together until smooth. Add the Parmesan Cheese, Italian seasoning, and salt and pepper. Simmer until the sauce starts to thicken.

  • Add the Brussels sprouts and toss to coat in the creamy sauce until heated through.

Recipe from therecipecritic

Creamy Roasted Cauliflower Soup

INGREDIENTS

  • 1 large head cauliflower (about 2 pounds), cut into bite-size florets

  • 3 tablespoons extra-virgin olive oil, divided

  • Fine sea salt

  • 1 medium red onion, chopped

  • 2 cloves garlic, pressed or minced

  • 4 cups (32 ounces) vegetable broth

  • 2 tablespoons unsalted butter

  • 1 tablespoon fresh lemon juice, or more if needed

  • Scant ¼ teaspoon ground nutmeg

  • For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.

  2. On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

  3. Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.

  4. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

  5. Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

  6. Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)

  7. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.

  8. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

Recipe from cookieandkate

Asian Cabbage Salad with Ginger Peanut Dressing

Ingredients

  • 1/4 cup natural peanut butter

  • 3 tablespoons liquid honey or other vegan honey substitute

  • 2 cloves minced or pressed garlic

  • 1 tablespoon grated ginger

  • a pinch sea salt

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons lime juice

  • 4 teaspoons vegetable oil coconut oil also works

  • 1 teaspoon sesame oil

  • a dash sriracha

  • 1 small green cabbage shredded

  • 1/2 small red cabbage shredded

  • 3 large carrots peeled and shredded

  • 1/4 cup chopped green onions

  • 1/4 cup chopped peanuts

Instructions

  • Add the peanut butter, honey, garlic, ginger, sea salt, soy sauce, rice vinegar, lime juice, oils, and sriracha to a medium bowl and whisk well until combined.

  • Add the shredded green and red cabbage to a large bowl, along with the shredded carrots.

  • Pour the dressing over the shredded veggies and toss well to coat.

  • Serve with the chopped green onions and chopped peanuts on top for garnish.

Recipe from thebusybaker

Apple, Walnut and Raisin Red Cabbage Salad

INGREDIENTS

  • 1/2 head medium red cabbage

  • 1 red onion sliced julienne

  • 1-2 medium apples your choice

  • 1/4 cup chopped walnuts

  • 1/4 cup golden raisins

  • 4 Tbsp vinegar(or balsamic vinegar)

  • salt and pepper to taste

  • 1 tsp sugar

  • 2 Tbsp olive oil

INSTRUCTIONS

  1. Shred the cabbage.

  2. Chop the onion and apples.

  3. In a medium salad bowl place the cabbage, apples, and onion together.

  4. Add the walnuts and the raisins and mix to combine.

  5. Grab a little jar with a lid and put oil, vinegar, salt, pepper and sugar in it. Close the lid and shake the jar until you have a vinaigrette.

  6. Pour the vinaigrette over the cabbage and mix well.

Recipe from thebossykitchen

Cinnamon Delicata Fries with Maple Yogurt

INGREDIENTS

For the Cinnamon Delicata Fries:

1 large delicata squash

½-¾ teaspoon cinnamon

Avocado oil spray

Salt, to taste

For the Maple Yogurt Sauce:

¼ cup plain greek yogurt

1 tablespoon pure maple syrup

INSTRUCTIONS

  1. To make the Cinnamon Delicata Fries: cut both ends off the squash and then cut the squash in half length-wise. Scoop out the insides and discard them.

  2. Cut each half into 3/4″ slices and place them in a large bowl. (The slices will look like little half moons.) Spray the slices with avocado oil spray and sprinkle them with cinnamon. Mix them around to make sure they’re fully coated.

  3. Spread the slices out in a single layer on a baking sheet that’s been lined with parchment paper. Sprinkle with salt.

  4. Bake for 25-30 minutes. Serve with maple yogurt dipping sauce!

  5. To make the Maple Yogurt Sauce: mix all ingredients together and serve!

Recipe from furtherfood

Autumn Wild Rice Soup

INGREDIENTS

  • 6 cups vegetable stock (or chicken stock)

  • 1 cup uncooked wild rice

  • 8 ounces baby bella mushrooms, sliced

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 2 ribs celery, diced

  • 1 large (about 1 pound) sweet potato, peeled and diced

  • 1 small onion, peeled and diced

  • 1 bay leaf

  • 1 1/2 tablespoon Old Bay seasoning

  • 1 (14-ounce) can unsweetened coconut milk

  • 2 large handfuls of kale, roughly chopped with thick stems removed

  • fine sea salt and freshly-cracked black pepper


INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

  2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve. Serve warm and enjoy!

CROCK-POT (SLOW COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.

  2. Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (Note: Our readers have found that the cooking time for this recipe can vary widely between different brands of slow cookers. So I recommend testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go. Alternately, if the rice cooks quickly and soaks up too much of the broth while cooking, feel free to add in an extra cup of vegetable broth.)

  3. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  4. Serve. Serve warm and enjoy!

STOVETOP METHOD:

  1. Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

  2. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

  3. Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

  4. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

  5. Serve. Serve warm and enjoy!

Recipe from gimmesomeoven