I added a sweet potato and I used an onion since I didn’t have shallots. I made up my own combination of spices for the chickpeas (coriander, cumin, cardamom, mustard, clove, salt, pepper). I sauteed onion and garlic in the Instant Pot, added remaining ingredients and pressure cooked for 30 minutes. I added the coconut milk at end. The soup is a pretty red color, nice for a snowy February day. -Amy H.
1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
1 Tbsp melted coconut oil (or sub grape seed oil)
1/4 tsp sea salt, plus more to taste
2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
1 tsp coconut sugar
1 Tbsp (15 ml) coconut or grape seed oil
2 shallots, thinly diced (~40 g)
2 cloves garlic, minced (1 Tbsp or 6 g)
1 Tbsp (6 g) minced ginger
6 small-medium beets, quartered (~80 g each)
Pinch each sea salt + black pepper, plus more to taste
1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
1/4 tsp ground cinnamon
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/4 tsp cayenne pepper
optional: Pinch each ground cardamom and coriander
1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
2 cups (480 ml) vegetable broth (*DIY or store-bought)
2-3 Tbsp (24-36 g) coconut sugar (or maple syrup)
optional: Fresh chopped cilantro
If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt, tandoori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
In the meantime, heat a large pot over medium heat.
Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, and coconut sugar.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn’t make any adjustments.
Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.
I add a small amount of maple syrup (less than a teaspoon) to my bowl of soup…it seems to “brighten” the flavor a bit. – Faye Dittamore
Prep 20 minutes ∙ Cook 45 minutes ∙ Makes Yield: about 1 pot ∙ Source allrecipes.com & Vita Mix Cookbook
2 Acorn Squash, halved and seeded
1 large sweet onion, chopped
1 clove garlic, minced
2 medium Gala apples
4 cups Kale, torn
1/2 tsp nutmeg
1 tsp cinnamon
1 pinch salt & pepper to taste
1 Tbsp apple cider vinegar
1/2 cup almond milk
1/2 cup raw almonds
3 cups carrot juice
Preheat oven to 400 degrees F.
Place squash cut side down in baking dish, add water to cover bottom of dish.
Bake in oven until flesh is easily pricked with a fork, about 45 minutes. When done, remove from oven and let cool until squash can be handled. Scoop out flesh and set aside.
Bring to boil and then reduce heat to simmer, covered, 30 minutes: carrot juice, almond milk, apple cider vinegar, almonds, onion, carrot, garlic, apples, kale, and spices.
Ladle squash, vegetables and liquid into Vita Mix or other high speed blender (necessary to “hide” kale and a great way to sneak it into your diet). Slowly increase speak to 10 then high for one minute.
Pour pureed soup into a clean pot and repeat #5 until remaining ingredients are pureed.
One more yummy recipe to share! Appetizer, Side dish, Vegetarian – Kadie De Saint Victor
Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com
2 cups shredded zucchini
2 cups shredded carrots
2 cloves garlic, minced
2/3 cup all-purpose flour
2 large eggs, lightly beaten
1/3 cup sliced scallions (green and white parts)
2 tbsp olive oil
Sour cream or yogurt, for serving
Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.
In a large skillet, heat 1 1/2 tablespoons of the olive oil over medium high. While the oil heats, combine the chili powder, cumin, kosher salt, and cayenne pepper in a small bowl. Once the oil is hot and shiny, add the zucchini rounds in a single layer, then sprinkle with half the spice mixture. Let cook until the first side is golden, about 4 minutes, then flip, sprinkle with the remaining spice mixture, and cook on the other side until it is golden as well, 3-4 additional minutes. Remove to a plate and cover to keep warm.
Reduce the skillet heat to medium low. Add the onion and corn and let cook until beginning to soften, about 5 minutes. Add the garlic and beans, then cook until the garlic is fragrant and the beans are heated through, about 2-3 minutes.
If desired, toast the tortillas over a gas burner or cover with a lightly damp paper or kitchen towel and warm in the microwave. Fill tortillas with the bean mixture and reserved zucchini slices, then add any desired toppings. Enjoy immediately.
The leftover taco filling can be stored in the refrigerator for up to four days. To reheat, warm it in a sauté pan with a bit of olive oil.
2 pounds tomatoes (a mix of small heirlooms and cherry tomatoes), halved
1 pound ripe stone fruits (a mix of plums, apricots, pluots and/or nectarines), halved
1/4 cup good olive oil
2 tablespoons maple syrup or brown sugar
1/2 teaspoon fine-grain sea salt
1/3 cup toasted almonds, chopped
2 tablespoons capers, drained
1/3 cup chives, chopped
8 ounces ciliegine mozzarella, halved
A handful of torn, fresh basil leaves
Zest of one lemon
An extra drizzle of olive oil or lemon oil (for finishing)
Flaked sea salt for finishing, (optional)
2 boneless, skinless chicken breasts, grilled to preference
1. Preheat the grill to 350°F. In a large bowl, toss half the tomatoes and stone fruits with the olive oil, maple syrup or brown sugar and salt. Arrange in a single layer on the grill. Allow the fruit to char a bit before flipping. Char the second side. Remove all of the tomatoes and stone fruits from the grill. Grill the chicken next, if this has not yet been done. Set aside to cool while you finish the other salad ingredients.
2. Halve the mozzarella, zest the lemon and chop the chives and basil leaves.
3. When ready to serve, gently toss the roasted fruits with the remaining raw fruits and a bit of olive oil, most of the almonds, chives and basil, as well as all of the capers and the mozzarella. Taste and adjust seasoning, if needed. Serve in individual bowls. Top with remaining 1 tablespoon each of almonds, chives and basil.