Organic Coconut Milk Recipe
Lemon Poppyseed & Coconut Quinoa Bake

Organic Coconut Milk RecipeFrom leaves & flowers comes this delicious Lemon Poppyseed & Coconut Quinoa Bake recipe – may we recommend our Native Forest® Organic Coconut Milk?

A gluten-free, vegan warming breakfast that will remind you of summer months!
Author: Gabby Ouimet
Recipe type: breakfast
Cuisine: vegan, gluten-free, nut-free
Serves: 6 servings

Ingredients

Dry

  • 1¼ cups uncooked quinoa, rinsed
  • 3 tbsp flax meal
  • 1½ tbsp poppy seeds
  • ¼ tsp sea salt

Wet

  • 1 can coconut milk (400ml) (try Native Forest® Organic Coconut Milk)
  • ½ cup water
  • ¼ cup lemon juice (about 2 small lemons)
  • 3 tbsp coconut nectar
  • 1 tbsp coconut sugar
  • zest of 1 lemon

Topping

  • toasted coconut slivers
  • coconut yogurt

Instructions

  • Preheat oven to 375.
  • Mix all dry ingredients in one bowl and wet in another, then combine the 2. Pour into a casserole dish making sure there is at least 1½ inches of space at the top of the dish for the quinoa to expand.
  • Bake for 1 hour- 1 hour 10 min, or until most of the liquid is absorbed- should only be a small puddle on the top. Sprinkle coconut on top and bake for another 10 minutes.
  • Allow to cool and serve with coconut milk drizzle.

Organic Coconut Milk Recipe
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Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
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Republished by EdwardandSons.com

 

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Natural Bouillon Cube Recipe
Curried Sweet Potato, Carrot & Squash Soup with Pine Nut Cream

Natural Bouillon Cube RecipeFettle Vegan has published this great Curried Sweet Potato, Carrot & Squash Soup with Pine Nut Cream recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Curried Sweet Potato, Carrot & Squash Soup with Pine Nut Cream

INGREDIENTS:

  • 2 tablespoons butter or oil
  • 4 cloves garlic, minced
  • 2 medium-sized yellow onions, diced
  • 2 cups sliced carrots
  • 2 cup acorn squash, deseeded and cubed
  • 4 cups sweet potatoes, cubed
  • 6 cups vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup pine nuts (pignolias)
  • 3/4 cup water
  • 1/4 cup chopped cilantro, for garnish

 

DIRECTIONS:

  1. In a large pot, heat oil or butter on medium heat. Add garlic and onions and cook about 5 minutes, until onions are slightly glassy and softened. Do NOT let the garlic turn brown and burn- it will taste bitter.
  2. Add in the carrots, squash, and sweet potatoes, and stir to combine. Follow with the vegetable broth, curry, cumin, salt, and pepper. Let simmer on medium heat for about 30 minutes, stirring occasionally, until vegetables have become soft enough to poke through with a wooden spoon.
  3. While soup cooks, combine the pine nuts and water in a high-speed blender until creamy. Set aside.
  4. When soup is ready, let cool a bit, then blend using an immersion blender, or in batches using a high-speed blender. Blend until completely puréed. At this point, you can mix the pine nut cream into the soup OR serve it in bowls, adding the pine nut cream to each bowl individually (our preference and how we did it in the photos). Sprinkle each serving liberally with cilantro, and enjoy! Makes 10-12 servings. Freezes well, and keeps in the fridge, covered, for about a week. Feel free to half the recipe for a 4-6 serving portion.

Natural Bouillon Cube Recipe
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Republished by EdwardandSons.com

 

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Organic Coconut Milk Recipe
Cashew Cream & Cherry Baby Strudel

Organic Coconut Milk RecipeFrom leaves & flowers comes this delicious Cashew Cream & Cherry Baby Strudel recipe – may we recommend our Native Forest® Organic Coconut Milk?

Cashew Cream
makes approximately 1 1/2 cup cream

  • 1 cup cashews, soaked overnight
  • 1/4 cup canned coconut milk (try Native Forest® Organic Coconut Milk)
  • 3 tbl agave
  • 1 tsp vanilla extract
  • water as needed

Cashew cream is one of the those things that you don’t need a recipe before. You really just blend and taste until it fits what you want. This is where I started. I added a bit more water to really get it moving easily in my blender, since I don’t have a VitaMix and I am scared of killing my Ninja. Having it a little thinner helps to get the cream really smooth, plus since I am baking it that process thickens the cashew cream anyways.

Cashew Cream & Tart Cherry Baby Strudel
five tiny strudel

  • 10 sheets phyllo dough
  • 2-3 tablespoons Earth Balance, melted
  • 1 1/2 cup tart cherries
  • one batch cashew cream above
  1. Preheat oven to 375. Take your phyllo sheets and cut them in half, so you now have 20 pieces.
  2. Place two sheets on a clean work area and lightly brush with melted Earth Balance.
  3. Add another sheet and brush either Earth Balance.
  4. Top with a final 4th sheet.
  5. Add a few tablespoons of cashew cream and spread it over the lower fourth of your phyllo.
  6. Add a thick row of cherries, approximately a half cup. Starting from the end with the filling roll the phyllo up tightly.
  7. Set on a parchment lined baking sheet with seam on the bottom. Brush top with Earth Balance and sprinkle with a bit of sugar if you desire.
  8. Repeat 4 more times.
  9. Bake 20-25 minutes until the phyllo is golden and crisp. Serve with whipped cream.

Organic Coconut Milk Recipe
Click here for printer friendly version
Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Oil Recipe
Gluten Free Carrot Cake

Organic Coconut Oil Recipeglutendairyfreedom has published this great Gluten Free Carrot Cake recipe- may we recommend our Let’s Do…Organic® Coconut Oil?

Carrot Cake
vegan option
gluten & dairy free

  • 4 eggs or 1 cup applesauce
  • 2 cups coconut sugar
  • 2 tsp vanilla extract
  • 1/2 cup coconut oil (try Let’s Do…Organic® Coconut Oil)
  • 2 cups almond flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tsp cinnamon
  • 3 cups grated carrots
  • 1/2 cup raisins
  1. Preheat oven to 350 degrees. Grease 9 x 9 inch pan.
  2.  In a large bowl, mix together eggs, oil, coconut sugar and vanilla extract. Add almond flour, baking soda, baking powder, salt and cinnamon. Fold in carrots and raisins.
  3.  Bake in oven for 40 minutes. Take out and let cool for at least 20 minutes before devouring.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

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Organic Coconut Oil Recipe
Raw Almond Butter and Caramel Apple Cheesecake Squares

Organic Coconut Oil Recipethe veggie nook has published this great Raw Almond Butter and Caramel Apple Cheesecake Squares recipe- may we recommend our Let’s Do…Organic® Coconut Oil?

Ingredients (16 squares)

Crust

  •  2 cups almonds
  • 1 tbsp almond butter
  • 1 tbsp maple syrup
  • 1/4 tsp sea salt

Filling

  • 2 cups cashews, soaked for at least 4 hours
  • juice of 2 lemons
  • 1 peeled and chopped zucchini
  • 1/3 cup coconut oil (try Let’s Do…Organic® Coconut Oil)
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla

Other layers

  • 1 recipe raw apple butter with the additional 1 tbsp maple syrup blended in
  • 1 apple, sliced on a mandolin, tossed with 1 tsp lemon juice to prevent browning
  • 1 recipe raw vegan caramel sauce

Instructions

  1. crust: add almonds to a food processor and process until almonds are ground. add the rest of the ingredients and pulse until the mixture starts to stick together when pressed. press into a parchment lined square baking pan and put in refrigerator while you make the filling
  2. filling: add all ingredients except coconut oil to food processor and process until smooth. with the food processor running, slowly add in the coconut oil until incorporated. spread on top of the crust and ensure it is flat and smooth.
  3. spread the raw apple sauce, made with 1 tbsp maple syrup, on top of the filling.
  4. place the sliced apple on top, covering all of the apple sauce.
  5. finally, put the raw caramel into a piping bag. if you don’t have one, spoon it into a ziploc bag, close it, then cut the corner off- handmade piping bag! pipe onto of the apples, in a cross stitch pattern.
  6. now, what works best is to freeze the cake completely, remove from pan by lifting the parchment paper out then to cut into squares while frozen. then defrost in the fridge to serve. if you don’t cut it while completely frozen cutting through the apples will smush the other layers making a mess! if you can’t cut through all the layers when frozen, don’t worry, just make sure you’ve cut through the sliced apples, then defrost, and finish cutting when defrosted in the fridge.
  7. store in the fridge until ready to serve.

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Milk Recipe
Chocolate Peanut Butter Mousse Pie

Organic Coconut Milk RecipeFrom Minimalist Baker comes this delicious Chocolate Peanut Butter Mousse Pie recipe – may we recommend our Native Forest® Organic Coconut Milk?

“Easy, rich 7 ingredient chocolate peanut butter mousse pie on a simple graham cracker crust. Creamy, thick, super chocolatey and balanced perfectly with salty peanut butter. The pie of my dreams.”

Author: Minimalist Baker

Recipe type: Dessert
Cuisine: Vegan
Serves: 8

Ingredients

CRUST

  • 7 ounces vegan graham crackers*, ~1 2/3 cups ground (see notes for substitutions)
  • 1/4 tsp sea salt
  • 5 Tbsp vegan butter, melted (or sub coconut oil with varied results)
FILLING
  • 1 1/2 (one and a half) 14-ounce cans Coconut Cream (or 2 14-ounce cans Full Fat Coconut Milk – cream only – see instructions), chilled overnight, or for at least 6 hours (try Native Forest® Organic Coconut Milk or Native Forest® Organic Coconut Cream)
  • 1/2 cup date paste (~1 cup packed pitted dates, soaked in warm water for 10 minutes, then drained and processed into a paste – see instructions)
  • 1 cup dairy free semisweet chocolate chips
  • 1/2 cup salted natural peanut butter (creamy & crunchy work)
TOPPING (optional)
  • Coconut whip for topping
  • Crushed Salted Roasted Peanuts
  • Dairy-free dark or semisweet chocolate shavings
Instructions
  1. Preheat oven to 350 degrees and place a large mixing bowl in the freezer to chill.
  2. In a separate small mixing bowl, melt chocolate chips over a double boiler or in the microwave in 30 second increments, stirring occasionally. Set aside to cool slightly.
  3. For crust, add graham crackers to a food processor (or a bag and use a rolling pin to crush) and mix into a fine meal. Add salt and melted butter and pulse to combine.
  4. Press firmly into a standard 9 or 9.5 inch (or slightly smaller) pie dish and use your fingers to press it up the sides. Bake for 12-14 minutes or until fragrant and lightly browned. Set aside to cool.
  5. To prepare the filling, scoop out chilled coconut cream, leaving behind any liquid in the bottom of the can, and place in your pre-chilled large mixing bowl. Use a mixer to beat until creamy.
  6. Next, add date paste and mix once more. If you haven’t made your date past yet, simply add sticky, pitted dates to a food processor and process until creamy, adding a little hot water to combine if needed. If your dates were a little dry, soak in warm water for 10 minutes, then drain.
  7. Next add slightly cooled melted chocolate and mix once more to combine. Lastly, add peanut butter and mix again.
  8. Transfer filling to cooled crust and loosely cover with plastic wrap to set in the fridge for a minimum of 3 hours, ideally overnight.
  9. To serve, slice and gently plate. Top with coconut whipped cream, additional peanut butter, crushed roasted peanuts and/or dairy-free chocolate shavings (optional).
  10. Store leftovers in the fridge for up to a few days. Cover well and freeze after that for an “icebox” pie.
Notes
*The vegan graham crackers I prefer are Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit. Or, just make a traditional pie crust, blind bake it, chill it, then add filling as instructed.
*For the coconut cream filling, either use 1.5 cans of coconut cream, or 2 cans full fat coconut milk scooping off the cream and reserving the liquid for other uses.
*Adapted from my Vegan PB&J Pie

Organic Coconut Milk Recipe
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Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Organic Coconut Flour Recipe
Coconut Flour Flatbread

Organic Coconut Flour Recipeglutendairyfreedom has published this great Coconut Flour Flatbread recipe- may we recommend our Let’s Do…Organic® Coconut Flour?

“Thick, soft coconut flour flatbread. Perfect for sandwiches, toast, whatever you wanna put on them. I’ll warn you though, if you don’t like coconut flour, then this recipe isn’t for you.”

Coconut Flour Flatbread
vegan option + gluten free
Modified from Foodie Fiasco’s version

  • 1/4 cup coconut flour (try Let’s Do…Organic® Coconut Flour)
  • 1/8 tsp salt (or omit)
  • 1/8 tsp baking powder
  • 1/8 tsp baking soda
  • 2 eggs or for vegan version, 3/4 cup applesauce
  • 1/4 cup milk of choice (I used unsweetened almond)
  1. Combine first 4 ingredients in a small mixing bowl. Add eggs and milk. Stir. The batter will thicken up as you do this.
  2. With a spoon, scoop out some of the batter and spread it onto a greased pan. Cook until both sides are golden brown (or crispy, if you like it that way). Be careful when flipping.
  3. Enjoy! You can put almond butter on it as illustrated by the below photo, or put fruit on it, lunch meat, eggs, whatever you’d like. Feel free to customize the recipe by adding vanilla extract or another extract or different herbs or spices. If you do, comment below! :)

Organic Coconut Recipe
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Find Great Organic Coconut Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Coconut Flour Recipe
Chocolate Orange Macaroons

Organic Coconut Flour RecipeFettle Vegan has published this great Chocolate Orange  Macaroons recipe- may we recommend our Let’s Do…Organic® Coconut Flour?

Ingredients:

  • 2 cups unsweetened shredded coconut
  • 1/4 cup coconut oil, softened to room temp-not melted
  • 1/4 cup coconut flour (WW works here, too) (try Let’s Do…Organic® Coconut Flour)
  • 1/4 cup cocoa powder
  • 1/3 cup maple syrup or agave nectar
  • 1/2 teaspoon salt
  • 1 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 2-4 teaspoons cold water
  • 1/4 cup (about 2 oz.) dark chocolate, melted

Instructions:

  • Combine coconut, coconut oil, flour, cocoa powder, syrup, salt, orange & vanilla extracts. Coconut oil should NOT be melted. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
  • Add water, starting with two teaspoons, and mix until mixture comes together and becomes sticky.
  • Once combined, use your hands to form the mixture into (about) 1 inch balls. Or two inch balls…because who am I to tell you how much macaroon to enjoy?
  • Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here.
  • While the macaroons are chillin’, melt about 2 ounces of chocolate. To keep the recipe raw use the bain-marie (the double-boiler) method. To do this, fill a large saucepan with water. Bring the water to a boil, and cover with a heat safe bowl, never allowing the heat safe bowl to come into contact with the water. Gently melt the chocolate.
  • Once chocolate is fully melted, remove macaroons from cooling area. Dip macaroons carefully into the chocolate, being careful not to coat them, but rather add the chocolate as more of an accent, ’cause these babies are rich! (Sometimes we use a piping bag to add a little decorative chocolate to the tops.) This is most easily done using a spoon and/ or your fingers (I used my fingers so I had a reasonable excuse to lick the chocolate off of my fingers after…).
  • Once a little chocolate has been added, place the completed macaroons back onto lined cookie sheet and refrigerate for about 30-60 minutes, allowing chocolate to set. This process can be sped up by placing the entire cookie sheet into the freezer until the chocolate cools completely.
  • Once the macaroons are hardened and the chocolate has set, pull them out of the fridge and enjoy! They’re best after coming to room temperature but equally delicious cold.

Organic Coconut Recipe
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Purchase Let’s Do…Organic® Organic Coconut singles at Edward & Sons store.
Purchase Lets Do…Organic® Organic Coconut In Bulk at Amazon.com.
Click Here to find a store near you.

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Organic Coconut Oil Recipe
Vegan Pumpkin Swirl Cheesecake

Organic Coconut Oil Recipe

Minimalist Baker has published this yummy Vegan Pumpkin Swirl Cheesecake recipe – may we recommend our new Native Forest® Organic Coconut Oil?

“AMAZING Pumpkin Swirl Cheesecake that’s entirely vegan and requires just 10 ingredients! Crisp, sweet crust and a thick, custard-like filling infused with tons of pumpkin flavor. Perfect for holiday gatherings and beyond.”

Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Holiday
Serves: 10

Ingredients

CRUST

  • 7 ounces (~1 3/4 cups ground) vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie)
  • 5 Tbsp vegan butter (or sub coconut oil)
CHEESECAKE
  • 1 12.3 ounce package firm silken tofu*, gently pressed dry
  • 1.5 Tbsp olive oil or coconut oil, melted (try Native Forest® Organic Coconut Oil)
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 cup + 1 Tbsp unsweetened almond milk
  • 1/3 cup maple syrup or brown sugar (or sub honey if not vegan)
  • 2 Tbsp cornstarch or arrowroot powder
  • 2 Tbsp fresh lemon juice
PUMPKIN SWIRL
  • 1 cup pumpkin puree
  • 1/4 cup unsweetened almond milk
  • 1 Tbsp cornstarch or arrowroot powder
  • 3 Tbsp maple syrup or brown sugar (or sub honey if not vegan)
  • 1 tsp pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees F and add graham crackers to food processor and mix until a fine meal is achieved (alternatively, smash with a rolling pin in a large freezer bag). Add melted butter and pulse to combine.
  2. Transfer to a standard pie pan (mine is 9.5 inches, but 9 inches or slightly smaller will work) and press with fingers to form the crust evenly on the bottom and up the sides of the pan. If any surface area of the pan isn’t covered with crust, spritz it with non-stick spray so the cheesecake won’t stick.
  3. Bake for 10-12 minutes or until slightly browned, then set aside to cool. Keep oven at 350 F.
  4. In the meantime, prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed. Transfer to a mixing bowl and set aside.
  5. Add in pumpkin swirl ingredients and blend, scraping down sides as needed. Taste and adjust seasonings/flavors as needed.
  6. First, pour cheesecake filling into pre-baked crust, then dollop with pumpkin filling and use a knife or toothpick to swirl (I used a chopstick). Set on a baking sheet.
  7. Bake at 350 for 1 hour – 1 hour 10 minutes. The edges should be golden brown and the center should be slightly jiggly.
  8. Let cool completely, then loosely cover with a paper towel (to catch moisture) and then very loosely with foil and chill for at least 6 hours or overnight before serving.
  9. To serve, gently slice and top with coconut whip, crumbled gingersnaps, and/or extra pumpkin pie spice or cinnamon.
  10. If you’re feeling extra decadent, this would be amazing with my Vegan Pumpkin Pie Ice Cream. Will keep stored in the fridge for up to a few days, though best when fresh.

Notes

  • *The vegan graham crackers I prefer are the Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit, or just make a traditional pie crust (gluten free recipe | Non-GF recipe) and bake it with the cheesecake.
  • * If you aren’t into tofu or can’t find silken firm, you can sub 1 1/4 cups raw cashews with varied results. Before blending, soak in boiling hot water for 1-2 hours (or overnight in cool water), then thoroughly drain. Add to recipe where I instruct to add the tofu (Note I have not tried this method but based on prior experience with cashews I believe it would work).
  • *Vegan Gingersnaps recipe.
  • *Inspired by, loosely adapted from Post Punk Kitchen
  • *Adapted from my Vegan Gluten Free Pumpkin Pie 

Organic Coconut Oil Recipe
Click here for printer friendly version
Find Great Organic Coconut Oil Recipes Here.
Purchase Native Forest® Organic Coconut Oil singles at Edward & Sons store.
Purchase Native Forest® Coconut Oil 6 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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Natural Bouillon Cube Recipe
Creamy Tomato Soup with Homemade Cashew Cream

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamy Tomato Soup with Homemade Cashew Cream recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Ingredients:

  • 2 1/2 lbs. tomatoes
  • 6 cloves garlic
  • 2 medium yellow onions
  • 4 T. earth balance or olive oil
  • 1 quart (4 c.) vegetable broth (or water) (try Edward & Sons Veggie Bouillon Cubes)
  • 2 bay leaves
  • 1/2 cup fresh basil, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup soaked raw cashews
  • 1 cup water

Cashew Cream:

Soak 1 cup cashews in warm water for 1-4 hours. Drain cashews, pour into a blender, and add one cup water. Blend until consistency is creamy and no cashew chunks remain. Set aside.

Tomato Soup:

  • Wash, weigh, and chop tomatoes. Set aside.
  • In a large soup pot, melt butter. Add chopped onions and garlic, and sautee about 8 minutes, until onions are glassy but not carmelized. Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15-20 minutes.
  • Add vegetable broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss ‘em in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my vitamix.
  • Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream, or fresh basil leaves.
  • Keeps in the fridge for about a week. Makes great leftovers!

Natural Bouillon Cube Recipe
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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