Alll the Chocolate chip cookies please So we all know the love affair I have with chocolate. I’ve always had that sweet tooth, but chocolate in any form has always won. Chocolate cake. Fudge. Chocolate bars. Nutella crepes. Chocolate chip cookies. Melted chocolate. Chocolate truffles. […]
Tag: paleo recipe
‘Cheesy’ Broccoli Soup For the Win: Dairy-Free, Gluten-Free, Vegan, Paleo Recipe
For real guys. This creamy cheesy broccoli soup is hands-down the most satisfying soup I’ve ever made, or ever tasted for that matter. All the creaminess. All the cheesy flavor. None of the dairy or its side effects.
Can it be real? Oh yes it’s really real. It’s a vegan take on cream of broccoli soup, or broccoli cheddar soup – one of my all-time favorite soups. But the original version is quite decadent. So I made a couple swaps to keep it paleo, vegan, dairy-free, and gluten-free.
No lies: Can’t. Get. Enough. I’ve been making soup all week – this was my third recipe, yet the first to be devoured. And I want to make more. It’s *so* tasty and oh-so-satisfying.
And the best part is you can leave all the guilt at the front door: it’s free of all the not-so-good stuff that can leave us feeling bloated, heavy, and lethargic. Bonus: this version is not just cleaner, it’s jam-packed with health-boosting ingredients. For. The. Win.
Flavor-Full and Nutrient-Dense
I added plenty of vegetables in the form of broccoli, celery, leeks, and garlic, which all contain potent anti-inflammatories, antioxidants, immunity boosters, and cancer-fighting and preventative properties, just to name a few.
Then I added a little coconut milk to keep it creamy. Even though I use plenty of coconut milk in my life, I was worried the flavor wouldn’t quite strike the right balance. We want cheesiness people, not coconut. I want broccoli coconut soup. Said no one, ever.
Fortunately, with the addition of some spices and a good amount of nutritional yeast, I achieved that savory, umami, cheesy flavor we can’t get enough of.
Now I know most of us don’t want to go out of our way to get obscure, hard-to-find ingredients that we’ll never use again after making the one recipe. So for those of you who read ‘nutritional yeast’ and were like ok no can’t be bothered or thought to yourself ‘what is nutritional yeast… it sounds gross’ … hold that thought and READ ON.
Why You Should Use Nutritional Yeast
Nutritional yeast is a staple in my pantry. And I personally feel nutritional yeast should be a staple in every dairy-free pantry. Or every cutting-back-on-the-cheese pantry. Or just every pantry. Not only does it stem those all-consuming cravings for cheese to which we often surrender, it packs in a wallop of nutritional benefits. Hence: nutritional yeast. And it’s so easy to use.
It’s very unfortunate name belies its benefits: these little yellow flakes turn a palatable savory dish into a treat for your taste buds. I sprinkle it on all sorts of dishes, from soups to eggs to salads, and incorporate it into so many of my vegan sauces and dips when I want to mimic a cheesy flavor. It’s almost like magic.
Nutritional Yeast Myth Busting
If you’ve never had it, I can understand the hesitation. It sounds gross, looks weird, and seems like some fancy supplement that will set you back a pretty penny.
- Nutritional yeast is not hard to find. You can find nutritional yeast in most stores – I’ve had success everywhere I’ve gone.
- Nutritional yeast is not the bad yeast we think of. Nutritional yeast is yeast, but a deactivated form of it. Nutritional yeast is good for you.
- Per serving, it’s not at all expensive – far less so than cheese itself.
So there you have it. Every reason you should get nutritional yeast, now!
And then make this delicious, nutritious cheesy broccoli soup as soon as it’s in your possession. You’re welcome. 😉
Creamy Vegan Cheesy Broccoli Soup
Your favorite creamy, cheesy broccoli soup made dairy-free, gluten-free, paleo, and vegan!
- 3 cups chopped broccoli can use stems and florets
- 1 bunch celery, chopped
- 1 leek, white and light green part, chopped
- 1-2 cloves garlic
- 2 tbsp extra virgin olive oil
- 2 cups broth
- 1/2 tsp cumin
- 1/2 tsp celery salt
- 1/2 tsp fine sea salt
- 3/8 cup nutritional yeast
- 1 can coconut milk 13.5 oz
Wash and chop vegetables. For the leeks, I like to cut them into roughly 1cm thick rounds, then cut those rounds in half.
In a medium pot, steam the broccoli.
Meanwhile, in a large soup pot, heat the oil over medium heat. Add the leeks, celery, and garlic and sauté until the leeks are just beginning to turn golden brown and the celery is tender. While the vegetables are cooking, be sure to monitor the broccoli and remove from heat when tender.
Add the spices and steamed broccoli to the vegetables, then pour in the broth. Bring everything to a light boil then reduce the heat. You may simmer for a few minutes to allow the flavors to blend, or simply remove from the heat as the vegetables should all be thoroughly cooked and tender.
Use an immersion blender to purée the mixture, or transfer to a high speed blender or food processor to blend then return to the pot.
Once the mixture is blended, add the coconut milk and nutritional yeast and stir thoroughly to incorporate.
Serve and enjoy! Keeps for up to a week in the fridge, or freeze any leftovers.
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It’s Gravy Baby
Turkey or not, no Thanksgiving dinner would be complete without gravy. Traditional gravies are obviously made with the turkey pan drippings, cutter, cream, and regular all-purpose white flour. None of which are suitable for a vegan and or paleo-friendly recipe. So here ya go: vegan paleo mushroom gravy.
There are plenty of vegan gravy recipes to be found, and to be honest I based this recipe off of one I found in the New York Times. But it did call for a couple ingredients that don’t exist in my pantry (e.g. soy sauce and all purpose white flour). So back to the drawing board I went.
And here we have it: an easy, make-ahead mushroom gravy for your holiday feast!
Morals and morels
Not gonna lie, I actually used to hate mushrooms. But the truffle trend quickly changed that. Now I cook with them regularly, particularly since I’m a fan of their immunity-boosting and anti-cancer powers. And I’m a huge fan of this mushroom gravy.
They are loaded with antioxidants and contain a substantial amount of selenium, which is a crucial mineral for liver functioning – one that I was deficient in pre-diagnosis. It prevents inflammation and decreases tumor growth rates, so yeah, I make sure to include plenty in my daily diet.
Selenium is typically not found in most fruits and vegetables, so it is crucial to supplement a plant-based diet with mushrooms or other sources of this vital mineral. Brazil nuts are also a good source of selenium, so now I make sure to have a regular supply of brazil nuts and mushrooms on hand.
They are also high in vitamin D, potassium, and folate, all crucial for their immunity-boosting, anti-cancer, and general health-promoting benefits. Mushrooms also provide a solid dose of fiber, key for any health diet.
Mushrooms are a good go-to when it comes to replacing the essence of meat. They impart a hearty, earthy, meaty umami (savory) flavor. While not as potent in the protein department compared to meat, they deliver a solid dose of vitamins and minerals.
Mushrooms are also low in calories so they can be added in plenty to up the flavor factor without compromising the health value of a dish.
While I’m no mushroom or morel aficionado quite yet, my taste for mushrooms has steadily increased. Perhaps my body just knows what’s good for it!
So if you’re looking for an easy, clean, flavorful recipe, give this mushroom gravy a go!
Paleo Mushroom Gravy
Vegan, Dairy-Free, Gluten-Free gravy recipe for your clean-eating holiday feast that can be made ahead
- 1/2 cup Extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 cup finely chopped mushroom I use cremini/ baby bella
- 1/2 cup gluten-free or arrowroot flour
- 4 cups vegetable stock organic or homemade if possible
- 1 tsp braggs aminos
- 1/2 tsp salt
- 1/4 tsp pepper
Heat the olive oil in a large skillet or dutch oven over medium-high heat.
Add the onion and mushrooms and sautée until soft and slightly browned, about 8-10 minutes.
Add the flour and sautée a few minutes until browned.
Add the vegetable stock and stir continuously. I like to add it in a few batches. The gravy should immediately thicken upon adding.
Stir in the braggs aminos, salt and pepper. Stir until everything is thoroughly incorporated, transfer to a gravy boat or serving dish, and serve!
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More Soup for You
It’s October and while the days have still been warm, the mornings and evenings are cool and the air has that distinct autumn crisp. I’ve totally been feeling all the fall feels. Pumpkin, squash, soup, and yes, more soup. So today I have for you: Creamy celery soup, vegan, paleo, and keto-friendly. Which means it’s full of healthy fats to keep you satisfied.
Last week I offered to cook some meals for a friend going through chemo, and she’s doing keto. So I came up with this recipe while looking in my fridge and thinking about keto-friendly cancer-fighting chemo-soothing foods. This creamy celery soup is the result, and thankfully, it passed her tastebuds’ test!
Celery Soup for the win
Soup is a great option when you’re appetite is up and down, plus a great way to get some veggies and nutrients into your diet in a super-tasty way. And to make it keto-friendly, I figured I’d add some avocado, like I did with my raw version of a creamy celery soup.
Plus, it’s full of immunity-boosting cancer-fighting foods, like celery, avocado, onion, and garlic… check out this cancer-fighting soup recipe for the benefits of these veggies. Avocados are packed with more potassium than bananas, high amounts of vitamins K, C, and B5 and B6, folate, vitamin E, the unsung hero of the immune system, and the healthy fats needed to help it absorb. Phew!
This time, I also added some coconut cream to boost the fat content, and this can be adjusted up or down or eliminated altogether. But this particular addition added an extra dose of creaminess that just works so well, and happens to add a bunch of immunity-boosting minerals to the blend. And really you don’t taste the coconut.
AND, let’s not forget the spices! Cumin is actually chock-full of health benefits. To name just a few, it aids in digestion, boosts immunity (did you catch the theme here?), helps relieve stress and anxiety, removes toxins from the body and prevents colon cancer. And it’s packed with nutrients! Sage is similarly beneficial for overall health. So go ahead, season liberally.
Top it off with some raw pumpkin seeds and you’ll add a potent source of magnesium, zinc, and omega-3s, all super beneficial for healing and immunity. And, of course, the turmeric on top is a powerful anti-imflammatory.
Easy Peasy Creamy Celery Soup Recipe
I know, I know. The number one reason most people rarely cook is because of time. I promise, even though it technically takes about an hour, this recipe is easy on the time-budget, because once it’s simmering, you just let it sit there, and can go about your business for 45 minutes. Once you chop the veggies, you just sauté for a few, add the broth, then let it do its soup thang.
Come back 45 minutes later, add the fats and blend away and that’s it. So easy, even the busiest of you can do it. Bonus: it keeps for days, so make ahead and and have delicious and nutritious soup on hand all week! So, DO IT! 🙂
Creamy Celery Soup: Vegan, Paleo, Keto-Friendly
- 1 head celery (about 10 individual stalks), chopped
- 1/2 white onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp dried sage (or 1/2tsp powdered) heaping tsp
- 3 cups vegetable or chicken broth 4 cups if skipping coconut
- 1 avocado
- 1 cup full fat coconut milk, or 1/4 c coconut cream plus 3/4 c water can use reduced fat coconut milk if not doing keto
- salt and pepper to taste
Wash and chop the celery, onion, and garlic.
Heat the olive oil on medium in a large soup pot, then add the chopped vegetables, cumin, and sage and sauté until slightly browned.
Add the broth and cover. Reduce to simmer and simmer for 45 minutes.
Remove from the heat and add the soup to a blender or food processor, then add the avocado and coconut milk/ cream and blend on high until thoroughly combined. Alternatively, used a hand blender and add the remaining ingredients to the pot once it's removed from the heat.
Season with salt and pepper to taste. I added a dash of turmeric and some raw pumpkin seeds to the top, parsley would work well as a garnish too.
Serve and enjoy!