Pumpasoppa

What you will need:

• 1 large butternut squash, peeled and chopped into cubes
• 2 green apples, cored, sliced and chopped 
• 1 large white onion, chopped
• 4 large carrots, peeled and chopped
• 3 tbs of olive oil
• 1 1/2 tsp of cinnamon
• 1 tsp of garlic salt
• 1 tsp of salt 
• 1 1/2 tsp of chili powder
• 1/2 tsp of nutmeg
• 3 tbs of grass fed butter or ghee
• 4 cups of chicken broth 

Directions:

1. Preheat oven to 400 degrees. 
2. In a large bowl combine the butternut squash, apples, onion and carrots.  Add in the olive oil, cinnamon, garlic salt, chili powder and nutmeg.  Mix throughly and make sure to evenly coat all the veggies. 
3. Place the seasoned veggies onto a cookie sheet, spreading them out evenly. 
4. Roast veggies for 40 minutes. 
5. In a large saucepan, heat up the butter with 1 tsp of salt.  Add in the roasted veggies and chicken broth.  Simmer for about 20 minutes. 
6. Place all of the ingredients in a high powered blender or food processor.  Blend until you have a nice smooth soup consistency. 
7. Serve with whatever topping you like (I used roasted almonds)
8. Enjoy! 

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

Ingredients:

For the crust:

• 1 tablespoon ground flax + 3 tablespoons water, mixed together
• 1 cup whole almonds, ground into flour
• 1 cup gluten-free rolled oats or buckwheat groats, ground into flour
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 tsp kosher salt
• 1 tbsp coconut oil or olive oil
• 1-2.5 tbsp water, as needed

For the quiche:

• 1 block (14-oz) firm tofu
• 1 tablespoon coconut oil or olive oil
• 1 leek or yellow onion, thinly sliced
• 3 large garlic cloves, minced
• 3 cups (8-oz) sliced cremini mushrooms
• 1/2 cup fresh chives, finely chopped
• 1/2 cup fresh basil leaves, finely chopped
• 1/3 cup oil-packed sun-dried tomatoes, finely chopped
• 1 cup baby spinach
• 2 tbsp nutritional yeast
• 1 teaspoon dried oregano
• 3/4-1 teaspoon fine grain sea salt
• Black pepper, to taste
• Red pepper flakes, to taste

Directions:

1. Preheat oven to 350F and lightly grease a round 10-inch tart pan. Alternatively, you can use a 9-inch glass pie dish if desired.
2. Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
3. For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
4. In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt.
5. Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
6. Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
7. Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.
8. For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of almond milk to help it along.
9. In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.
10. Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.
11. Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
12. Wrap up leftovers and refrigerate for 3-4 days. Leftover quiche can be reheated in the oven on a baking sheet for about 15-20 minutes at 350F.

Raw Chocolate Almond Butter Cheesecake Bars (Vegan, Paleo)

What you will need for the crust:

• 2 cups of almonds
• 3 tbs of unsweetened cocoa powder 
• 3 1/2 tbs of honey (sub maple syrup if you want to make these vegan) 
• 2 tbs of coconut oil 

What you will need for the filling:

• 2 cups of raw cashews * 
• 1/3 cup of almond butter 
• 1/4 cup of fresh lemon juice
• 1/3 cup of honey (sub maple syrup if you want to make these vegan) 
• 1/4 cup of unsweetened cocoa powder
• 1 tbs of vanilla 

* Soaking your cashews over night in a bowl of water will make the filling so much more creamy and that much more delicious!  If you have time for this extra step I highly recommend it. 

For the topping I simply melted together a little coconut oil, honey and cocoa powder until I had a sauce consistency and drizzled it over the top before freezing. 

Directions:

1. Place all of the ingredients for the crust in a food processor.  Process until everything can easily stick together.  If your crust does not seem to be sticky add a little more coconut oil and then continue to process. 
2. Line a 8x8 baking dish with parchment paper and evenly distribute the crust ingredients along the bottom.  Press down firmly with your fingers or a spoon so that the crust will stick and hold together. 
3. Place all the ingredients for the filling inside your food processor.  Process until you have a smooth cheesecake filling consistency. 
4. Layer the filling on top of the crust. 
5. Drizzle (I love that word) the chocolate sauce over the top. 
6. Place in the freezer for about an hour or until the cheesecake is set.  And that's it!
7. Enjoy! 

Salted Almond butter choklad kakor

What you will need:

• 3/4 cup of almond butter
• 1/2 cup of organic coconut sugar
• 1 egg
• 1/2 tsp of baking soda
• 1/4 tsp of sea salt + a little extra for sprinkling on top
• 1 cup of Enjoy Life Chocolate Chips 

Directions:

1. Preheat oven to 350 degrees.
2. Stir together the almond butter and the following 4 ingredients.  Once your batter is mixed together, stir in the chocolate chips.  
3. Line 2 baking sheets with parchment paper and drop rounded tbs size cookies onto the sheet. 
4. Flatten each cookie out slightly with the bottom of a spoon. 
5. Sprinkle a tiny bit of sea salt on top of the cookies. 
6. Bake for 13 minutes or until cookie edges are golden brown. 
7. Let cookies cool and enjoy! 

Moroccan Vegetable Tagine

Serves 4 people 
You can use almost any kind of vegetables in this stew, it’s perfect for emptying the fridge.
3 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, minced
1 inch fresh ginger, minced (or 1 tsp grounded)
1-2 tbsp grounded cinnamon
1 tsp cumin
salt
2-3 tsp harissa paste (or dried harissa)
2 cups canned chopped tomatoes
1 lemon, juice and zest
a handful fresh cilantro1 small pumpkin, peeled and cut into 2-inch pieces1 sweet potato, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces1 zucchini, cut into 2-inch pieces10 dried apricots1/2 cup chickpeas/garbanzo beans, pre boileda handful raisins
Serve with: white quinoa or couscous, roasted almonds, fresh cilantro and fresh mint
In a clay pot: Heat olive oil in a large clay pot and sauté the onion for a few minutes until it softens. Add garlic, ginger and the spices and stir around before adding harissa, tomatoes, lemon juice and fresh cilantro, Bring the tomato sauce to a boil and then lower the heat.
Add pumpkin, carrots, sweet potato, zucchini and apricots. Stir around, make sure that all vegetables are somewhat covered in tomato sauce. Put the lid on and simmer for about an hour. Stir carefully once or twice, otherwise leave the lid on.
In a tagine: Prepare the tomato sauce according to the instructions above. Transfer it to the tagine. Add the vegetables, attach the lid and put in the oven on low temperature for at least an hour. When the vegetables feel tender, add chickpeas and raisins and let everything simmer for 5 minutes before removing it from the oven.
Serve the tagine in bowls together with cooked quinoa. Sprinkle with almonds, lemon zest and fresh spices