cumin – VEG VIBES

Coconut lentil soup

Published on April 18, 2018April 18, 2018 by ashley@vegvibesLeave a comment

I have a feeling it won’t be cozy soup weather much longer in California. With this in mind, I took full advantage of some canned food I had in my cabinet and made a coconut lentil soup recently while my grandma, mom, and little brother were at my house. I love having family over and cooking for them!

This soup actually turned out better than I thought it would! The coconut milk made it creamy dreamy but, with the added (homemade) veggie broth, it wasn’t too heavy. I ended up using 2 cans of lentils for more volume and less liquid, which worked perfectly.

As always, my inspo for this came from Oh She Glows.

Note: I omitted onions because my grandma’s not a fan. If you’re in the mood, I suggest adding them. Although, since I also used jarred garlic, I have to say it was pretty sweet not having to chop anything for this recipe.

Coconut lentil soup

Prep time: 10 minutes – Cook time: 25 – 30 minutes – Servings: 6 – 8 *freezes well*

Ingredients:

1 can full fat coconut milk
1 can diced tomatoes
2 cans lentils
4 cups vegetable broth
1 bag spinach
2 tbs minced garlic
1 tbs tumeric
1 teaspoon cumin
1/2 teaspoon nutmeg

Directions:

Add garlic into a pot and heat up for 1 minute (I didn’t put any extra oil in so this step was fast; plus I was using jarred garlic — if you use fresh, wait until the garlic turns translucent in some OO)
Add canned tomatoes, lentils, and coconut milk + veg broth
Stir in spices
Bring to a boil and then reduce heat to a simmer for 25 minutes, uncovered
Take off heat and add spinach, stirring until wilted
Serve and enjoy (this would probably also be delicious over a scoop of brown rice)

Moroccan Stew

Published on March 2, 2018March 2, 2018 by ashley@vegvibes1 Comment

It’s winter in California which means rain, rain, and more rain. That’s good news for my drought prone home state but I find the winter blues creeping in. This dinner is perfect for warming both your body and soul; great for the nights we’ve been having!

The cumin and paprika in it gives it a nice kick that keeps you cozy. Plus, it’s packed with nutrients and, I don’t know about you, but I always feel better about myself when I’m filled with nourishing food.

This would be a perfect dish to bring to a neighbor or to enjoy with family because it makes a lot. And who doesn’t love a yummy stew (that someone else made!) on a cold night?! Consider making it for someone special in your life. (Bonus points if you pair it with a crusty baguette or a side of pre-cooked rice to really round out the meal for your loved ones.)

Side note, I don’t know how I came up with this name but this is what I called it years ago when I first made this dish and it’s sticking. 😉

Moroccan Stew

Prep time: 10 minutes – Cook time: 35 minutes – Servings: Enough to share

Ingredients:

1/2 onion, chopped
4-5 garlic cloves, minced
2 Tbs olive oil
2 Tbs cumin
1 Tbs paprika
2 potatoes, cubed
2 large carrots, chopped
32 ounces of vegetable broth
28 ounces of diced tomatoes
1 box of chickpeas (~13oz)
1 bag frozen kale (or spinach)
optional: brown rice or bread to serve with

Directions

Sauté onions and garlic in olive oil until translucent and fragrant
Add carrots and potatoes for 4 – 6 minutes
Add cumin and paprika
Add vegetable broth and bring to boil
Reduce heat and add tomatoes, simmer for 20 minutes
Add chickpeas and simmer for 10 minutes
Add kale during the last 5 minutes so it doesn’t go brown
Scope and serve

Love Whole Foods BPA free cans (Trader Joe’s get on it!)

Get-Better Broccoli Soup

Published on October 27, 2016April 10, 2021 by ashley@vegvibesLeave a comment

I worked from home today because of a major toothache that caused a sore throat and ear pain. I usually eat breakfast and lunch at work so I really didn’t have much food in the house, especially because it is nearing the end of the week!

I honestly wasn’t feeling breakfast at all (so much pain) and stuck to tea after tea all morning. Around noon I was starting to get hungry though. I had canned soup that I could have easily heated up but I’ve been reading about how bad BPA is for us, especially for women and our fertility (call me crazy or paranoid ~~except not really because it’s fact)~~ so I decided to get creative in the kitchen instead of busting out the can opener.

I whipped up a broccoli soup that was so yummy, I’ll be making a bigger batch to freeze in the near future. I used ingredients I happened to have on hand and this recipe as my muse.

The cumin and lime give this soup such a nice flavor with just the right amount of kick. Plus, all of the vitamins and antioxidants in the broccoli really did have me feeling better; not to mention the garlic, carrots, and nutrient power-house lentils that were also in there.

I now present you with my Get-Better Broccoli Soup (which is both vegan and gluten free #hey)

The random ingredients I had to work with… (frozen homemade veggie broth FTW)

Add cumin, lime juice, and frozen broccoli; boil, simmer, blend!

Get Better Broccoli Soup

Prep time: 10 minutes – Cook time: 20 minutes – Serves 4 *freezes well*

Ingredients

Olive oil
4 cloves garlic – chopped
1 c carrot – chopped
1/2 c red lentils
4 c veg broth
1 c broccoli
1 Tbs cumin
1 Tbs lime juice

Directions

Sauté garlic until translucent
Add carrot and continue heating for ~1 minute
Add lentils, veg broth, and broccoli
Bring to a boil
Stir in cumin and lime juice
Reduce heat and simmer for 15 minutes
Blend together (I used an immersion blender but a regular blender would work too)
Serve, sip, and get better!

** Note this blog went through a rebrand and is now veg vibes; which aligns better with the direction I organically gravitated towards. It’s all about your vibe.**

Share this:

Like this:

Share this:

Like this:

Share this:

Like this: