All posts filed under: Soup

zoodle-pho-bowls

Vegan Pho with Zucchini Noodles

This easy vegan pho with zucchini noodles is not culturally authentic, but it tastes wonderful. The spices make for an aromatic broth and the zucchini noodles keep it light. Of course, you could use rice noodles in this recipe but I’m trying to eat more vegetables and this is a good way to trick myself.  Noodle-y shapes are inherently more fun than other shapes. I don’t have room in my tiny apartment for one of these fancy zoodle-makers. I have a small, hand-held unit that I won’t recommend because it is poorly designed.  It makes decent zucchini noodles as long as the zucchini is the prefect size and shape, but it is very hard to clean. If you want a cheap-o solution, I highly recommend a julienne peeler instead. It’s not fancy, but it does the trick. Make sure you take the time to blacken your onion and ginger and toast your spices, it really makes a difference in flavour. Pro-tip: After you toast your spices, put them in a cheesecloth bag or tea steeper so …

Roasted Veggie Vitamix Soup – Vegan and Gluten-free

As much as I love cooking, sometimes I look for shortcuts. Prepping ingredients for a meal can get very tedious. That is why I’m trying to develop some food-prep habits that will make life easier. One habit that is easy to implement is roasting up a big batch of vegetables for use throughout the week. All you have to do is chop up your favourites, toss them in olive oil and roast them at 425F for about 40 minutes (flip them after 20 minutes so they don’t overcook on one side).  I like to use a mix of sweet potato, cauliflower, broccoli, turnips and carrots. Once they are roasted you can use them in a number of quick dishes. Toss them on a salad, eat them in a taco or burrito, puree them in to a dip…you’ve got options!