Tag: rosemary recipes

Creamy Rosemary Sweet Potato Soup {Dairy-Free, Paleo, Vegan}

On March 7, 2015

In Anti-Inflammatory, Clean Eating, Dairy-Free, GBOMBS, Gluten-Free, How To, My Story, Paleo, Recipes, Vegan, Vegetarian

Creamy foods are comforting and satisfying.

Since removing dairy products from my diet, I’ve had to get more creative about ways to recreate the silky texture that dairy provides.

One of the best ways to do that is using cauliflower, one of the GBOMBS vegetables (AKA some of the best foods we can eat!).

These roasted garlic cauliflower mashed “potatoes” and this creamy caulifredo sauce are some of my favorite ways to use cauliflower to create creaminess!

Because winter feels like it is never going to end here on the East Coast, I’ve been in hibernation mode and have been really into soups lately. I thought I would try blending cauliflower in with a soup to make it creamy and delicious without the downsides of dairy, so that’s what brings us to this recipe!

This soup is simple to make and uses basic ingredients that are easy to find at any grocery store or farmer’s market.

We used Japanese sweet potatoes, which is why the soup is white instead of orange, but any sweet potato will work.

Give it a try, and let me know what you think! 🙂

Ingredients

1 tablespoon coconut oil or ghee
1 medium onion, chopped
2 cloves garlic, chopped
1 teaspoon coarse sea salt, divided
1 tablespoon fresh rosemary leaves
2 sweet potatoes, peeled & chopped
6 cups vegetable stock (here’s how to easily make your own vegetable stock from scraps)
1 head cauliflower, chopped (here’s how to break apart cauliflower in 10 seconds)
1/8 teaspoon black pepper
1 tablespoon 100% pure maple syrup
Sea salt and black pepper, to taste

Directions

In an 8-quart stockpot, melt the coconut oil over medium-high heat.
Saute onion, garlic and a 1/2 teaspoon sea salt and cook until soft, about 4 to 5 minutes.
Add the sweet potatoes, rosemary, and vegetable stock and bring to a boil.
Once boiling, add the cauliflower and cover the pot with a lid. Reduce the heat to a simmer until the vegetables are very tender, about 20 to 25 minutes.
Turn off the heat and stir in the remaining 1/2 teaspoon sea salt and black pepper. Using an immersion blender or regular blender*, blend until very smooth.
Return soup to pot and whisk in the maple syrup. Add more sea salt and pepper, to taste.
Keep the soup warm over low heat until ready to serve. Top with fresh cracked black pepper and a few lightly toasted pumpkin seeds, if you’d like!

*Note: If using a blender, vent it either by removing the lid’s pop-out center or by lifting one edge of the lid as you blend. Drape the blender jar with a kitchen towel. Blend the soup in batches, filling the jar about 1/3-1/2 for each batch.

“The Best Thing You’ve EVER Made” {My Father Knows Best!}

By Rachel Druckenmiller

On September 22, 2014

In Clean Eating, Dairy-Free, How To, Paleo, Recipes, Vegetarian

I’m especially excited about this recipe because it marks a special point in my food journey.

As I shared in one of my first posts, I used to hate the main ingredient in this recipe…

Eggplant.

The very idea of the funky-shaped purple vegetable weirded me out, and I had no desire to eat it…ever.

Fast forward to today, and I’ve come up with an eggplant recipe that I dare say would get ANYONE (even kids!) to like eggplant.

I made a similar version of these a few months ago in the form of eggplant fries, but the coating on these chips is absolutely to die for and makes them – as my dad AND husband said – “One of the best things you’ve EVER made.”

We liked them SO much that my sister, Jane, even requested that I make them for her 21st birthday dinner the other night. Everyone gobbled them up!

Almond & Rosemary-Crusted Eggplant Chips

Ingredients

1 large eggplant, cut into ¼” discs
1-2 free-range eggs, whisked (I only needed 1, but depending on the size of your eggplant, you might need 2)
1 cup raw almonds
2 tablespoons arrowroot powder (sub in cornstarch if you don’t have arrowroot)
1 heaping tablespoon fresh rosemary (or 1-2 tsps dried…fresh tastes best!)
1 teaspoon garlic powder
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Additional sea salt to sprinkle on the eggplant to draw out moisture

Directions

Preheat oven to 425F.
Place eggplant slices on a paper towel and sprinkle sea salt on top and let sit for 15-20 minutes. You’ll notice little pools of liquid forming on top of the slices. This helps draw the moisture out of the eggplant, so that it crisps up when baked. Use another paper towel to press any remaining moisture out of the eggplant slices, and shake off any excess salt.

Grind the almonds, arrowroot powder, rosemary, garlic, pepper and sea salt in a food processor until small chunks remain. Pour almond coating onto a plate.

Dip the eggplant slices one by one in the egg wash and shake off any excess egg. Then, coat both sides of each slice generously with the almond coating.