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Golden Goddess Broccoli Soup

Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time : 30 Minutes Serves: 4-6

INGREDIENTS

1 tbsp olive oil

1 onion, diced

1 clove garlic, minced

2 stalks celery

1 bunch Italian parsley

1 head broccoli, chopped

1 cup English peas (baby peas)

2 carrots, diced

1/4 cup nutritional yeast

1/4 cup vegan cheddar cheese (optional)

1/2 tsp ground ginger

4 cups veggie broth

1 cup coconut milk, canned

1 lemon, juiced

1 tsp salt

1/2 tsp pepper

DIRECTIONS

1 Heat oil in large pot over medium-high heat. Add onions and sauté until translucent.

2. Add the garlic, carrots, celery, broccoli, ginger, salt and pepper and sauté for 5 minutes, stirring occasionally.

4. Add the veggie broth and bring to a boil, then cover and let simmer on low heat for 10 minutes.

5. In a blender add coconut milk, nutritional yeast, lemon juice and 1 cup of the hot soup liquid. Blend until you reach a creamy consistency. Then add it to the soup pot and stir until it is all mixed together.

6. Stir in the peas and Italian parsley.

7. Add any additional salt and pepper to taste. Serve warm with an optional sprig of parsley for garnish and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Creamy Mushroom Soup

Prep Time: 5 Minutes Cook Time: 25 Minutes Total Time : 30 Minutes Serves: 4-6

INGREDIENTS

1 tsp coconut oil

2 onions, diced, 4 cloves garlic, minced

1 1/2 lb. fresh brown mushrooms, sliced

4 tsp chopped thyme, divided

1/2 cup white cooking wine

6 tbsp flour OR 4 tbsp cassava flour

4 cups veggie broth, low sodium

2 tsp salt

1/2 tsp pepper

1 cup coconut milk, canned

3/4 cube 14 oz. tofu, silken

DIRECTIONS

1 Heat oil in large pot over medium-high heat. Add onions and sauté until translucent.

2. Add the mushrooms and thyme and cook for 5 minutes, stirring occasionally.

3. Add the wine, flour, salt and pepper and cook for 2-3 minutes.

4. Add the veggie broth and bring to a boil, then cover and let simmer on low heat for 10 - 15 minutes.

5. In a bowl, add the tofu, coconut milk, and 1 cup of the hot soup liquid. Blend with an immersion blender until you reach a creamy consistency. [You can also use a blender or food processor.] Then add it to the soup and stir until it is all mixed together.

6. Add any additional salt and pepper to taste. Serve warm with an optional sprig of thyme or additional roasted mushrooms for garnish and enjoy!

If you try this recipe, tag me on Instagram @LiseFiad I love to see all your creations!

Did you make this recipe? I'd love to see!

Tag @lisefiad on Instagram and hashtag it #LiseFiad

Ginger Snap Cookies [gluten free, vegan]

Prep Time: 15 Minutes Cook Time: 12 Minutes Total Time : 27 Minutes Serves: 10

INGREDIENTS

3/4 cup vegan butter, soft

1 1/2 cups brown sugar

1/2 cup molasses

1 tbsp vanilla extract

3 cups gluten free flour [I used Otto's natural cassava flour]

1 tbsp baking soda

1/2 tsp pink Himalayan salt

1 tbsp ground ginger

1 tbsp cinnamon

1/2 tsp pumpkin spice powder

1/4 cup granulated cane sugar to sprinkle on top

DIRECTIONS

1. Preheat oven to 350 degrees F and line 2 - 3 baking sheets with wax paper.

2 In a large bowl with an hand mixer, beat the butter and brown sugar until mixed. Add the molasses, vanilla, spices, and flour and mix on medium low- until it becomes a thick dough.

3. Sprinkle some granulated sugar onto a large cutting board or clean flat surface. Roll dough until even, about 1/4 inch thick. With a cookie cutter, cut out your desired shapes, and place onto the baking sheet.

4. Bake for 10 - 11 minutes or until edges begin to brown. Take them out of the oven, sprinkle an even coat of granulated sugar over top, and let cool.

5. Serve with a glass of your favorite plant milk or almond nog and enjoy.