Tag

Soup

Homemade pho. YES! This is one of those recipes that is so easy to make. Just chop everything up and stick it in a pot for an hour. Voila! Nearly a gallon of homemade pho stock, ready to use whenever you’ve got a craving for something warm and cozy.The Best Winter Pho | SPIRITPLATEYes this stock uses a lot of ingredients, but the majority of them are probably already staples in your fridge or pantry.
The Best Winter Pho | SPIRITPLATE
The best thing about this pho is that it is SO healthy. It has all the warming spices that fight inflammation to keep you healthy through the winter AND there’s no oil in this recipe! If you want to add some protein, try my Smoky Baked Tofu sliced on top.
The Best Winter Pho | SPIRITPLATEStay warm friends!

If you’re participating in our GIVEAWAY this month, don’t forget to follow us and like this post on Facebook and Instagram!

Vegan Pho Stock
Serves 12
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
45 calories
10 g
0 g
0 g
2 g
0 g
336 g
357 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
336g
Servings
12
Amount Per Serving
Calories 45
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 357mg
15%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
9%
Sugars 5g
Protein 2g
Vitamin A
40%
Vitamin C
44%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large onions, chopped
  2. 1 leek, washed thoroughly and chopped
  3. 2 carrots, chopped
  4. 1 cup dried shiitake mushrooms
  5. 4 cloves garlic
  6. 3 - 2" inch slices of fresh ginger
  7. 1 hot red chile, halved
  8. a few sprigs each of fresh thai basil, fresh cilantro and fresh mint
  9. 1 tbsp black peppercorns
  10. 1 tsp whole cloves
  11. 1 stick cinnamon
  12. 3 qt cold water
  13. 2 slices of orange
  14. 1 lime, halved
  15. 1 preserved lemon, halved (optional)
  16. 1/4 cup tamari or soy sauce (optional)
Instructions
  1. Place ALL ingredients into a large stockpot. Bring to a boil then lower heat to a simmer.
  2. Allow to simmer uncovered for 1 to 1 1/2 hours.To avoid added bitterness to the stock, be sure to remove the citrus halfway through the cooking process.
  3. Remove from heat and allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth). Pour the stock into the strainer, allowing the liquid to pour through.
  4. The stock should be dark and golden in color. If it's not then return to stock pot and reduce for longer to concentrate the flavors. Taste for salt.
  5. If not using the stock immediately, quickly chill, then store in the refrigerator or freeze until ready to use in an airtight container.
  6. Serve hot over rice noodles and steamed veggies of your choice. Garnish with bean sprouts, cilantro, mint, thai basil, sriracha or a squeeze of lime.
Notes
  1. This recipe yields 3 quarts, or 12 cups of broth.
Adapted from Rouxbe
beta
calories
45
fat
0g
protein
2g
carbs
10g
more
Adapted from Rouxbe
SPIRITPLATE http://spiritplate.com/

Every day this week, we are posting TWO recipes for your Thanksgiving pleasure. Adding just ONE completely plant-based dish to your Thanksgiving spread is a welcome reprieve on this day of indulgence, and your body will thank you! 

Today, we’re serving up some Tangy Apple and Butternut Squash Soup and a Massaged Avocado Kale Salad. 

Spiced Butternut Squash Soup | SPIRITPLATE Now both of these dishes are my favorites. The kale salad I eat year round, usually plain with just avocado and lemon juice massaged into the kale and seasoned with salt and pepper. It is a staple in our household and we usually make a large batch every week as not only it highly alkaline and filled with wonderful antioxidants – but it tastes so rich and indulgent and fresh. Every now and then I like to jazz it up with some kind of onion – leek, scallion, or red, something crunchy like nuts or seeds, and something sweet like apple or tomato – so feel free to fancy this humble salad up for your Thanksgiving table.Avocado-Massaged Kale Salad | SPIRITPLATESpiced Butternut Squash Soup | SPIRITPLATE
The soup is something I’ve made variations of in the past. Every fall I whip up a pumpkin, squash, or carrot soup using coconut milk, nutmeg and cayenne. Recently however, I attended a vegan popup dinner here in Dallas hosted by Lauren of Three Twelve Co. and Lala’s Cakes – and she featured a butternut squash soup like I’d never tasted before. It had this tanginess that perfectly balanced out the sweet and savory – a flavor profile that was surely missing from my past dabbles in squash soup. Turns out, Lauren had used green apple puree to add that wonderful twang and to thicken the soup.

Spiced Butternut Squash Soup | SPIRITPLATE

This is my version of that incredible soup, and I truly hope you enjoy it!

Creamy Spiced Butternut Squash Soup
Serves 8
Print
Cook Time
30 min
Cook Time
30 min
71 calories
14 g
0 g
1 g
2 g
0 g
84 g
107 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
84g
Servings
8
Amount Per Serving
Calories 71
Calories from Fat 11
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 107mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 1g
5%
Sugars 4g
Protein 2g
Vitamin A
1%
Vitamin C
4%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the soup
  1. 1 tsp olive oil
  2. 1/2 onion, diced
  3. 2 cloves garlic, minced
  4. 1 butternut squash
  5. 1 cup water, divided
  6. 1 large green apple
  7. 1 can coconut cream
  8. 1/4 tsp nutmeg
  9. 1/2 tsp cayenne, or to taste
  10. salt, to taste
For the croutons
  1. 4-6 slices day old crusty bread (I used a french baguette)
  2. 1/4 tsp garlic powder
  3. 1/8 tsp cayenne
  4. olive oil, as needed
Instructions
  1. In a large pot over medium heat, add the olive oil and onion and sweat for ten minutes.
  2. In the meantime, peel and dice the butternut squash, removing the seeds with a spoon.
  3. Add the garlic to the pot and toss to coat until fragrant.
  4. Add 1/2 cup of water and the butternut squash. Cover and cook for 15 minutes.
  5. In the meantime, peel and chop the green apple then set aside.
  6. In a separate small pan, heat up a little olive oil over medium-high heat. Dice the sliced of bread into 1/2-inch cubes and added them to the pan. Dust with garlic and cayenne and toss several times in the pan to coat the bread evenly. Let toast on all sides for a few minutes until charred, then remove from heat and set aside.
  7. Add the apple, nutmeg, cayenne, and salt to the butternut mixture, and cook for a few minutes until apples and squash are tender.
  8. Add the coconut cream and then use a handheld blender or place everything in a high-speed blender to puree the entire mixture until smooth.
  9. Bring mixture to a simmer for a few moments then check for seasoning. Add the remaining half cup of water to thin out the soup as desired. Serve piping hot with garlic cayenne croutons.
Notes
  1. Butternut squash can be found at almost any grocery store in the fall and winter time. I have not tried this recipe with other squashes, but my guess would be that the structure of butternut lends itself well to a creamier soup that its stringier counterparts such as acorn, spaghetti, or pumpkin.
beta
calories
71
fat
1g
protein
2g
carbs
14g
more
SPIRITPLATE http://spiritplate.com/
Avocado-Massaged Kale Salad
Serves 4
Print
Cook Time
10 min
Cook Time
10 min
88 calories
7 g
0 g
7 g
1 g
1 g
72 g
43 g
1 g
0 g
6 g
Nutrition Facts
Serving Size
72g
Servings
4
Amount Per Serving
Calories 88
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 43mg
2%
Total Carbohydrates 7g
2%
Dietary Fiber 4g
16%
Sugars 1g
Protein 1g
Vitamin A
2%
Vitamin C
27%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch kale
  2. 1 large avocado
  3. 1 large lemon, juiced
  4. salt and pepper, to taste
Instructions
  1. Wash kale and pat dry. Rip leaves from stems and then tear leaves into bite-sized pieces. Place into a large bowl and discard stems (or use later in a green juice).
  2. Halve and pit avocado, then scoop out the meat and add it to the bowl.
  3. Add the juice of one lemon to the bowl.
  4. Using your hands, massage the avocado and lemon juice into the kale leaves, squeezing and twisting to coat each leaf evenly with the lemon avocado mixture.
  5. When done, the leaves should turn a dark green and glisten with the avocado fat and be quite tender when chewed.
  6. Season with salt and pepper, to taste.
Notes
  1. In the picture, I have stood two thinly sliced zucchini pieces on end to create a "bowl" in which to place the salad. This is purely for display purposes and completely optional. I've added sauteed leek, fresh cherry tomato, radish and a spice and seed blend to the salad.
  2. This salad can be jazzed up in any way you see fit - I've added with apples and pecans, with quinoa, plain, with onions and tomatoes. Choose toppings you love.
beta
calories
88
fat
7g
protein
1g
carbs
7g
more
SPIRITPLATE http://spiritplate.com/

It is such a cold, dreary morning here in Dallas. I’ve got my fireplace lit, my fluffy socks on, and dare-I-say-it? Dean Martin’s holiday record on. Perfect Cold Weather Chili | SPIRITPLATE There are two things I always want, straight after Halloween. One is Christmas music. The second is chili.Perfect Cold Weather Chili | SPIRITPLATE Chili just screams to me THE HOLIDAYS ARE COMING. It’s the perfect bridge between Fall and Winter. Hot, spicy, and filling, chili is just so nourishing and comforting. One bite warms me from my head to my toes! Perfect Cold Weather Chili | SPIRITPLATEWhat makes this one even better is that it’s my mom-in-law’s recipe. She is one phenomenal cook!

So whip up a batch before your next football game. Cuddle up with a steaming bowl and some crackers. Freeze the rest for the next time you’re craving fresh, piping hot spicy chili!

Perfect Cold Weather Chili
Serves 8
A veganized high-protein chili, perfectly spiced for colder weather.
Print
Prep Time
10 min
Cook Time
15 min
Total Time
2 hr
Prep Time
10 min
Cook Time
15 min
Total Time
2 hr
163 calories
26 g
0 g
5 g
7 g
1 g
294 g
845 g
5 g
0 g
4 g
Nutrition Facts
Serving Size
294g
Servings
8
Amount Per Serving
Calories 163
Calories from Fat 39
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 845mg
35%
Total Carbohydrates 26g
9%
Dietary Fiber 9g
36%
Sugars 5g
Protein 7g
Vitamin A
24%
Vitamin C
64%
Calcium
8%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 Tbsp olive oil
  2. 3 medium onions, diced
  3. 6 garlic cloves, minced
  4. 1 1/2 tsp dried oregano
  5. 1 Tbsp chili powder
  6. 1 1/2 tsp ground cumin
  7. 1/2 tsp salt (or as needed)
  8. black pepper, to taste
  9. 1 bell pepper, diced
  10. 2 cups Gardein Beefless Ground (optional)*
  11. 1 7-oz can chipotle chilies in adobo sauce**
  12. 1 28-oz can diced tomatoes
  13. 2 cups vegetable broth***
  14. 1 15-oz can black beans, drained and rinsed
  15. 1 15-oz can kidney beans, drained and rinsed
  16. 2-3 sprigs cilantro, chopped
  17. 1/2 avocado, diced
  18. squeeze of lime
Instructions
  1. Heat olive oil in a large pot over medium-high heat. Once hot, add onion and saute until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute.
  2. Stir in oregano, chili powder, cumin, salt and pepper.
  3. Add bell pepper. Saute until bell pepper is browned. Add beefless crumbles if using and saute until lightly browned.
  4. Add chipotle chilies and adobo sauce, diced tomatoes, and broth. Stir and bring to a boil.
  5. Add beans, bring to a boil, and then reduce heat to a simmer.
  6. Let simmer, uncovered, for 2 hours on low heat, stirring occasionally.
  7. Check and adjust spices to your liking.
  8. Serve hot, topped with fresh cilantro, avocado, and a squeeze of lime.
Notes
  1. * - You may use any other soy crumble, or omit altogether. I like the texture and added protein, but you can leave it out if you're not a fan.
  2. ** - The chilies in the can usually come in halves. You may need to diced them up. Be sure to use both the adobo sauce and the chilies!
  3. *** - I like Not Chick'n bouillon cubes, that can be found in most grocery stores.
  4. Jazz up your chili by adding an ounce of dark chocolate or espresso for depth OR a dash of vegan worcestershire sauce for salty complexity OR diced sweet potato or pumpkin for sweet heartiness.
  5. Please note the protein count below is incorrect. It does not include the Gardein Beefless Ground which is 12g of protein per 1/2 cup. One cup of this chili contains over 30g of protein!
Adapted from Dallas Morning News
beta
calories
163
fat
5g
protein
7g
carbs
26g
more
Adapted from Dallas Morning News
SPIRITPLATE http://spiritplate.com/

Oh happy, happy spring! How I love thee! Is anyone else psyched by this beautiful warm weather?! How about these lovely thunderstorms we’ve been having in Dallas? It’s my absolute favorite weather of all time. When I was a kid (okay, maybe more recently, lolz) I’d get super hyper anytime I’d see a storm was coming on the forecast. Then as soon as it struck, you’d find me outside dancing in the rain. Nothing like a lightning-filled thunderstorm to leave you feeling awestruck by the beauty of this world. Like seriously. #realtalk Well, here’s a quick and hearty recipe that’s like a bolt of lighting for your tastebuds! It’s got that particular heat that has you dreaming of margaritas and the beach. Oh, baby.  Vegan Spicy Tortilla Soup | SPIRITPLATEOn the Aly Scale of Tasty Food, it got a rating of “Hmm. It’s good. Like whenever I order it at restaurants it’s not as flavorful.” That’s pretty much Aly-speak for “HOLYCRAPIT’SSOGOODITMAKESMEWANNADANCE!!!!!” Vegan Spicy Tortilla Soup | SPIRITPLATE I must add: you shouldn’t take the title of “Spicy Tortilla Soup” lightly. We’re Indian and we live in Texas. We thrive on the heat. We ain’t about to go nowheres without some hot sauce in our purses, y’all. That ain’t livin’!  Vegan Spicy Tortilla Soup | SPIRITPLATE Mmmmm, don’t that just look divine?!  RECAP: Hard-to-please-husband-approved? Check. Spicy enough to make you cry tears of joy? Check. Perfect for this weather? Double check. Are ya gonna make this TODAY?! CHECKYEAH! #spicytortillasouplife

Spicy Tortilla Soup
Serves 2
An incredibly flavorful and hearty soup, great year-round!
Print
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
440 calories
68 g
0 g
14 g
18 g
2 g
916 g
2558 g
20 g
0 g
11 g
Nutrition Facts
Serving Size
916g
Servings
2
Amount Per Serving
Calories 440
Calories from Fat 125
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 2558mg
107%
Total Carbohydrates 68g
23%
Dietary Fiber 21g
85%
Sugars 20g
Protein 18g
Vitamin A
109%
Vitamin C
113%
Calcium
17%
Iron
39%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tsp olive oil, divided
  2. 1/2 white onion, chopped
  3. 3 vine tomatoes, chopped
  4. 1 tsp garlic paste
  5. 1-2 cups pre-cooked beans (black, navy, cannellini, or kidney)*
  6. 1 cup fresh tomato or tomatillo salsa
  7. 3 sprigs fresh cilantro leaves OR 1 1/2 Tbsp dried cilantro leaves
  8. 10-12 slices of pickled jalapeños
  9. 1 Not Chik'n bouillon cube
  10. 2 cups boiling water
  11. 1/2 cup Sour Supreme or other vegan sour cream
  12. 2 tbsp Cholula hot sauce
  13. juice of a 1/4 to 1/2 lemon or lime
  14. 1 tsp paprika
  15. 1 Tbsp cajun seasoning
  16. 2 Tbsp ground cumin
  17. 1 Tbsp ground coriander seed
  18. 1/2 tsp red pepper flakes
  19. salt and pepper to taste
  20. handful crushed tortilla chips of choice
Instructions
  1. In a deep pot, place diced tomatoes, salsa, fresh or dried cilantro, cholula, and a pinch of salt.** Let cook on medium-high-heat for ten minutes, stirring occasionally. You want the tomatoes to break down completely and for most of the water that is released to evaporate, without burning them.
  2. In a non-stick pan, heat up another teaspoon of oil on medium-high heat. Add the onions, garlic paste and all your dried seasoning. Saute until onions are translucent and and the garlic fragrant. Turn off heat and add to tomato mixture.
  3. Add the jalapeños and beans to the tomato pot and stir.
  4. Whilst the tomato mixture is simmering, add a bit of hot water to the bouillon cube to mash it up. Add the remaining two cups of boiling water to the cube, stirring until completely dissolved.
  5. Add the resulting broth to the tomato mixture and stir to incorporate.
  6. Allow to simmer for a few minutes before stirring in sour cream and lemon or lime juice.
  7. Taste and adjust spices to your liking.
  8. After sour cream is incorporated, let simmer on low for a few minutes to heat through.
  9. Serve piping hot, garnished with fresh cilantro and crushed tortilla chips on top!
Notes
  1. *I used 1 cup of navy beans as that is what I had on hand. For a more filling soup, add up to two cups of beans and add water accordingly to get the right thickness for the soup. I think any of the listed beans would work beautifully in this soup!
  2. **The salt here is not to season the tomatoes, but rather to help release all their moisture. If you are trying to keep this dish low on sodium, you can omit adding any other salt as well as ensuring that your seasoning mixes do not have any added salt.
  3. If you're not a fan of spicy foods, substitute the hot sauce and jalapeños with 1 Tbsp vinegar to get the right acidity for this dish. You can also omit the cajun seasoning and pepper, substituting with more lemon juice and paprika.
beta
calories
440
fat
14g
protein
18g
carbs
68g
more
SPIRITPLATE http://spiritplate.com/
I highly recommend Way Better Snacks’ Naked Blues No Salt Sprouted Tortilla Chips. Just check out what amazing ingredients they use and you’ll be – yup! – amazed.  Peace and joy,  N