Perfect Pumpkin Soup for Winter

[vc_row center_row=”” margin_right=””][vc_column][vcex_image_grid columns=”2″ thumbnail_link=”none” img_width=”9999″ img_height=”9999″ image_ids=”2650,2643″][vc_column_text]We are non-conformists, so this is going to look a little different from normal recipes. I don’t have a ton of time, and I really hate having a dirty kitchen (since my husband and his German-self yells at me). Every part of the below process, except the bread, goes in 1 bowl, 1 pan or 1 dish.

This is certainly not a quick dish, but it is the kind of dish you can walk away from and let cook while you do something else. As with all soups, it is always better the next day, which makes a dinner party very easy on the day of if you can plan ahead.[/vc_column_text][vcex_spacing][vc_column_text]

A L L   T H E 

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Fixings

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(10) 10oz bowls of soup including garnishes & 10 slices of bread

 

Ingredients

 

Bread

  • Crunchy topping (Toss and sauté.)
    • 1/4 cup raw sunflower seeds
    • 1/2 cup raw pumpkin seeds
    • 1/4 cup raw sesame seeds
    • 1/2 tsp olive oil
    • 1 tsp salt
  • Base (Mix dry ingredients into wet ingredients, form into a frisbee, cover with a kitchen towl and set aside to let rise for 1 hour. Bake for 45 minutes at 350 degrees.)
    • 3 cups of gluten free all purpose flour
    • 1 tsp xantham gum
    • 1 tsp salt
    • 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 tbsp olive oil
    • 2 eggs (cold)
    • 2 tsp yeast + 1/4 cup hot water
    • 1 cup water

Soup

  • Base (Peel pumpkin and cut into 1″ chunks, bake with half of onion, 3 cloves of garlic and cubed potato for 30 minutes, then switch to broil for 10 minutes. Meanwhile chop and sauté all the remaining ingredients (except herbs) until the onions are clear and the rest is a nice golden brown. Add water to the middle of your large pot and put a lid on it until boil. Pull out everything from the oven and toss into the soup. Let cook for 30 minutes. Put in herbs and add additional salt or herbs as needed for flavor. Add more water as needed. When ready to serve, add in coconut milk and use an emersion blender to make a chunky substance. You can substitute using a blender, but only do up to 1/2 of the soup. Do not blend entirely.)
    • 1 medium green, yellow or red pumpkin
    • 1 large yellow onion
    • 6 cloves of garlic
    • 1 potato
    • 4 small carrots without tops
    • 3 stalks of celery
    • Olive oil
    • Salt & pepper
    • Handful of fresh thyme & oregano
    • 1/2 cup coconut milk
  • Toasted pumpkin seeds (Toss and bake.)
    • Seeds from pumpkin leftovers
    • Olive oil
    • Salt & pepper
  • Carrots (Toss and sauté.)
    • 20 peeled small carrots with partially cut tops
    • 1 tbsp honey
    • Salt
    • Olive oil
  • Flat pancakes (Mix together and fry.)
    • 2 cups gluten free all purpose flour
    • 1 tsp xantham gum
    • 1 tsp ground flax seed + 2 tbsp warm water (let this stand for 2 minutes)
    • 1/4 cup coconut oil
    • 1 can Aranciata San Pellagrino
    • 1 tsp baking powder
    • 2 tbsp maple syrup
    • 1/4 tsp salt
    • 2 tbsp olive oil
    • Water as needed for consistency
  • Crispy kale topping (Toss and bake.)
    • 1 bunch of curly kale
    • Olive oil
    • Salt & pepper

 

Important-Information

 

Make sure that you are properly making your pumpkin nice and crispy by putting it first on bake around 300 degrees for about 45 minutes, and then broiling at 500 degrees for 10 minutes. You want it to be a dark, golden color. Make sure to rotate often.

Timing is everything. If you can get the bread mixed and rising while you get the pumpkin cut and in the oven, you will have enough time to lower the temperature of the oven and put in the bread before the soup is done. Juggling is what parents do best, so this shouldn’t be a challenge!

 

Making-Magic

 

Your taste buds are different then mine, so I am going to leave the olive oil, salt and pepper quantities to you. Salt enough to bring out the flavor, but don’t overwhelm. Leave the option to your guests to add a second helping of salt if they desire.

Arrange the soup and its toppings however you think it will look best. Don’t feel shy to give it a go and try something a little outrageous with the presentation and don’t feel obliged to make it look like our version. You can even put a side plate with the pancakes and the carrots and bread if you choose.

 

Conclusion

 

What you will have at the end of your labor, is a hearty and tasty meal. It is more than just a soup, and it is perfect for parties where you just want to sit around the fire or the coffee table, without messing with a formal sit down meal. This is a great meal to have with friends because it is thoughtfully prepared, and in some ways labored over.[/vc_column_text][/vc_column][/vc_row][vc_row center_row=”” margin_right=””][vc_column][vcex_spacing][vc_column_text]

D O N ‘ T   H A V E   T I M E   T O   M A K E   I T   F R E S H ? 

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Buy Instead

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M E A L   W I T H   F R I E N D S

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Monica’s House, Fall 2011

[/vc_column_text][vcex_spacing][vc_column_text]What fun! I had been staying with my friend Monica on a trip back to London, just having given up my apartment and have moved back to the States and I wanted to see all my friends. Monica let me host everyone at her house. For some reason many of the photos are lost, but the food ones remain and the two photos of my best friends, Surrinder and Monica. I loved being able to cook dinner for everyone and it was a great way to catch up on a sunny, but chilly weekend day.[/vc_column_text][vcex_spacing][vcex_image_carousel items_scroll=”page” item_width=”230px” min_slides=”4″ max_slides=”4″ img_width=”500″ img_height=”400″ image_ids=”2670,2654,2669,2653″][/vc_column][/vc_row][vc_row][vc_column][vcex_spacing][vc_column_text]

D E C O R A T E   Y O U R

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Pumpkin

[/vc_column_text][vcex_spacing][vcex_feature_box style=”left-image-right-content” heading=”” content_width=”70%” media_width=”30%” img_width=”9999″ img_height=”9999″ image=”2656″]Celebrate the season with something unique on your table or at your seating area. Decorate for the fall with leaves, or even use mini pumpkins for the serving bowls. Found a few ideas through Blovely Events, too.

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Bacon Recipes for a Vegan Gone Baconite During Pregnancy

I love Bacon when pregnant

How Do you Know Someone's a Vegan?

What happens when you fall off the vegan wagon? Well, you land in a pile of emotional stuff you never knew was possible. Pregnancy does some funny things, but when people say you are a vessel it is something to truly take to heart. We as mothers are literally the outside carrying case for the life inside and whatever they need becomes our top requirement, regardless of our belief systems, passions or choices.

For as long as I remember I was a picky eater and my preference was non-animal products and a healthy repertoire of veggies. My friends and family really never remember me even really eating meat. Dairy maybe, and of course living in Baltimore I had fresh seafood, but even that was rare. I think it started because I was a gymnast and always trying to maintain a healthy weight. While thin, I was never as small as my colleagues in the gym and I was voluptuous, always feeling like I needed to eat a little less. In someways I suppose I had a very low opinion of my body which enabled me to use food to control my body image issues. I used veganism as a way to have a social acceptable term for my pickiness. That statement at the above was something I practiced well when any question came up about my diet.

Pregnancy with Iza was a breeze. I maintained a vegan diet the whole way through, splurging occasionally for eggs and spaghetti and clam sauce (which I love), but never straying too far from the vegan path. And I really wasn’t overly hungry. I felt great! I had a green juice every morning, 2 tbsp’s of E3Live and continued to practice all my typical habits. I was very comfortable and my total weight gain was 17lbs.

I am currently possessed with a little guy on the inside who ONLY wants meat and dairy and at the end of my pregnancy I have gained over 30lbs.  I fought it for as long as I could, but on Father’s Day in June we were at a BBQ place in Antigua celebrating Kurt and I literally ripped a huge hunk of chicken off his plate and ate every last bite of it. Since then meat, dairy and the like have become staples in our everyday. It wasn’t like I wanted to eat meat or to integrate it so fully into our diet, but it somehow stuck out of comfort. The kicking stopped every time I had anything meat or dairy related. I felt like I was starving my little man without eating it (even though I know that is completely illogical).

On the flip side it has been a wonderful experiment. I have learned how to cook so many things with meat from burgers to bacon I am officially a well-versed carnivore cook. Parties at our house will certainly have an opportunity to expand beyond my typical dishes. In addition, it was a great opportunity to try everything I had avoided my whole life and get a chance to make a new choice about. I would say if anything remains in my diet it will be bacon. I now know why vegan people say that bacon is always the food that brings them back to a carnivore lifestyle. But now at 39 weeks and after 3 months of eating like this, I am so ready to get back to my typical diet as soon as I have the babe on the outside. I miss eating clean foods!

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RaCo Life Fantastic Recipes

First Start with the Right Cut

RaCo Life Bacon Thick Cuts

The single most important aspect of a successful and satisfying bacon recipe is good quality bacon. What should you look for? I think it goes without saying since we focus on farm to table, but we strongly urge hormone free, organic, grassfed, pasture-raised bacon, ideally purchased from a local grower. My brother Michael and his partner Jen . Our preference on cut is based on what we plan to do with it, but for typical bacon we like a slightly thicker cut. This cooks up beautifully to become a red and tasty, crunchy piece of meat.

RaCo Life Bacon Thick Cuts Cooked Glistening10px white Line

Martha Stewart How to Cook Crisp Smokey Bacon

10px white LineOur Very Own Ra’Co Gluten Free BLT with a Homemade Mayo

RaCo Life BLT

 

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Jamie Oliver’s Warm Salad of Crispy Smoked Bacon and Jerusalem Artichokes

Jamie Oliver's Bacon Salad

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A Our Very Own Ra’Co Bacon Wrapped Asparagus Glazed with a Balsamic Reduction and Baked in Olive Oil.

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This is a Collection of Cool Material’s Best Bacon Recipes on the Web

Our featured favorite is the Bacon Brittle, Bourbon-Caramel, Chocolate Fudge Brownies

Bacon Brittle Brownies

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The Happy Raw Kitchen’s Raw Vegan Bacon

For good measure I though I would include our favorite Raw Vegan Bacon recipe. One that we always use when we are trying to recreate the flavor of bacon in a healthy, raw plant based version. It is really true that there is absolutely no need for meat and this is great proof. Give it a whirl and you can even have fun with the shape you cut it into. This recipe is all about the spices.
Raw Vegan Bacon
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RaCo Life Funny StoryOur Daughter’s Disturbingly Funny Rendition of ‘Rockabye Bacon’


10px white LineThe only negative to my diet change has been the introduction of all these new things to Iza’s diet. Perhaps it is good that she is able to try them and make up her own mind, but it is still challenging to watch my little vegan baby go full on carnivore and to LOVE it. This weekend we were making bacon on the grill and Iza started caressing it. I didn’t capture her singing, but I did get the visual effect (her mouth was far too full to participate in a song).

Veggie, Lactose-Dairy Free, Gluten Free Quiche

[vc_row][vc_column][vc_column_text]RaCo Life Egg Crustless Quiche

Sounds like this would be limited in flavor, taste and excitement, but it is a fabulous treat to have for breakfast. Kurt and I are partial to salad as a side, instead of fruit, when we have vegetable quiche and it is a perfect compliment to this simple recipe.

Ingredients

Red Silicone Quiche RaCo Life Silicone Whisks Shun-Classic-Chefs-Knife-0

RaCo Life Egg Crustless Quiche 2

Directions

 

  1. Preheat oven to 350º.
  2. Thinly slice the onions and garlic and sautee in olive oil until a nice golden brown color. Set aside to cool.
  3. Crack and whisk all 6 eggs, adding a little salt and pepper to taste. Add the almond milk and continue to whisk until a slight froth forms. Add the onions and garlic to the batter after they are cooled.
  4. Chop the kale and basil into thin slivers and add to the batter. Switch to a spatula and gently fold into the batter. When complete pour into the silicone quiche holder (since these tend to be a little flimsy it is always best to put onto a baking tray first).
  5. Put in the oven for 45 minutes to an hour depending on your preference. The top will not crust over (since you don’t have cheese) and the edges will only slightly brown so it is important to check frequently with a toothpick, etc.
  6. Wait 5 minutes after taking out of the oven so it can continue to cook inside. Then slice and serve with a side of greens. We have a terrific 12 year aged white balsamic and olive oil we typically add to the salad.

Resources

 

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Gluten Free Sugar Cookies

[vc_row][vc_column width=”1/1″][vc_column_text]This is by far the easiest and most delicious sugar cookie recipe. Modified from Martha Stewart’s holiday cookie recipe, we decided to make it all gluten free, and to remove just a little of the butter, replacing with a coconut butter/coconut manna mixture instead.

I have to admit that over the holidays I adventured back into Dairyland after about 5 years of complete avoidance and it was damn tasty. The repercussions were not so fun (but totally worth it) with my skin and Iza’s getting an itchy rash, and I was so tired from trying to process it all. If you are dairy free, this is an easy recipe to fix up and make without dairy by just eliminating butter and using a the coconut mixture instead.[/vc_column_text][vcex_spacing size=”30px”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_single_image image=”3543″ border_color=”grey” img_link_target=”_self” alignment=”left”]
[vc_column_text]Cookie Base
1/2 cup white rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
3/4 cup potato starch
1 cup granulated sugar
1 tsp xantham gum
1/2 cup or 1 stick of butter (room temperature)
1/2 tsp salt
1 tsp vanilla
1 large egg

Frosting
1 cup powdered sugar
4 tbsp milk
Decorative toppings & food colorings (these can be natural out of pressed and strained berries)

Dairy Allergy or Vegan?
Butter Substitute: Coconut manna with a little almond or hemp milk.
Egg Substitute: 3 tbsp of warm water, 2 tsp of flax seed. Let stand for 5 minutes before adding to wet mixture.
Milk Substitute: Coconut Milk[/vc_column_text][vcex_spacing size=”5px”][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_empty_space height=”32px”][vc_single_image image=”3544″ border_color=”grey” img_link_target=”_self” alignment=”left”][vcex_spacing size=”5px”][vc_column_text]

  1. Put the dry ingredients together and mix around. Put the butter and sugar together and mix thoroughly until it is creamed. Use a hand mixer to do the dirty work for you. Add in the other wet ingredients and mix thoroughly. Pour in the dry mixture slowly while maintaining a steady speed with the mixer.
  2. Create 3 even sized balls and cover. Place in the freezer for 20 minutes. Start heating the oven to 325º.
  3. Remove the dough from the freezer and unwrap the plastic. Lay out a piece of parchment paper and sprinkle with flour. Put the dough in the middle and place another sheet of parchment paper above. This will help to keep from sticking. Roll out a 1/8″ thick piece of cookie dough. Cut out shapes using a knife or cookie cutters and remove the excess from the cut shapes.
  4. Bake for 10-12 minutes until the cookies are perfectly golden brown. Remove and let sit for 5 to 10 minutes until cooled.
  5. Make the icing by mixing the milk and the powdered sugar slowly until it is the right consistency. Ice each cookie individually and decorate as you go. If the icing gets hard, add a little more milk.
  6. Let cookies sit out 30-minutes or until dry and then either serve or package using wax paper between each layer.

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