Busy, Busy Bee :)

I have been a busy bee in the kitchen today!  Sometimes I really don't like having to work 3 out of 4 weekends a month, but then I think about how I have days off during the week to actually get things done!  Today I made 2 soups from scratch and homemade whipped cream!

The first soup I made was a Vegan Creamy Tomato Soup.  It looks delicious!  I doctored it up a little with some Seasoned Salt and Oregano (and I used Coconut Milk instead of Almond and 1 tsp Thyme instead of 1 tbs fresh)... but this is the recipe in case you are interested!
Ingredients:

Photo Courtesy of Girl Makes Food

1 clove Garlic (peeled)1 Shallot (peeled)
2-28 oz canned whole Tomatoes
1 cup Almond Milk
1 tbs Thyme
1 tbs Celery Seed
2 tbs EVOO
Salt and Pepper to taste
Instructions:
Place all ingredients into a blender and blend until smooth.  Heat up and serve!

The second soup I made was a Butternut Squash and Sun Dried Tomato Bisque.  I followed this one to a "T."  This was a bit more involved than the last.  Here is the recipe for this one!

Photo Courtesy of my own kitchen lol :)

Ingredients:
1 Medium Butternut Squash
1 tsp Minced Garlic
1 Leek, cleaned and sliced
1/2 tbs EVOO
1 cup Sun Dried Tomatoes (not in oil)
2 cups Salted Veggie Broth
1 2/3 cup Coconut Milk
1/2 tsp Ground Cumin
Salt and Pepper to taste

Instructions:
About 1 hour before preparing preheat your oven to 350 °F,  slice your butternut squash in half lengthwise and remove the seeds. Sprinkle the flesh of the squash gently with salt and then place face down on a baking sheet. Add about 1/4 cup water to the pan and cook 45- 60 minutes, or until the squash’s skin is tender enough to easily be pierced with a fork.

While the squash is roasting, saute the garlic and leek along with the olive oil over medium high heat until tender, about 10 minutes. Set aside.

Once the squash is tender, transfer to a high speed blender (or use a good quality immersion blender or food processor) and puree along with garlic and leek, the sundried tomatoes, vegetable broth, coconut milk, and cumin. Add a little more broth if you prefer a thinner soup. Blend until completely smooth, about 10 minutes. Warm gently if needed over medium heat until desired temperature is reached. Salt and pepper to taste.

The last thing I made is the one I was most excited about... Coconut Milk Whipped Cream! Here is the recipe for this one!

Again... Photo Courtesy of my own kitchen :)

Ingredients:
1 can Coconut Milk (full fat)
Sugar to taste (I didn't use any)
Vanilla to taste (I used sugar free)

Instructions:
Place can in refrigerator overnight to chill.  When you take it out flip it upside down and open the can carefully.  The thin white liquid that sits on top can be disposed of or you can keep it and drink it, make a smoothie with it... do what you want with it.  You want the harder, thicker white at the bottom of the can.  Scoop that out into a large mixing bowl.  Beat (with a hand mixer) until fluffy and smooth.  Add sugar and vanilla to taste.  

It is delicious!  Not exactly like homemade whipped cream, but it is good and will be a perfect topping when I attempt to make a baked apple dessert soon!!  Yay for food swaps!  Stay tuned!

<3 Carlye Guthrie