Thai Peanut Sweet Potato Soup

This soup will tantalize your taste buds with a little spiciness, sweetness, saltiness…

This soup will tantalize your taste buds with a little spiciness, sweetness, saltiness…


2 Large sweet potatoes, baked

1/2 a Vidalia, or sweet, onion chopped

1 large clove garlic, minced

1-2 T peeled and minced ginger

2 T olive oil

salt & pepper to taste

2 c. vegetable broth ( you may add a little more to thin to desired consistency at the end)

2 T. natural peanut butter

1 T. soy sauce

1 can coconut milk

optional toppings: chopped nuts, cilantro, sweet peppers, sriracha, green onions

  • Heat olive oil in large pot. Add onion and sauce until translucent. Add garlic & ginger. Add your bakes sweet potatoes, discarding skins. Generously season with salt & pepper.

  • Add vegetable broth and bring to a boil. Reduce heat and simmer 20 minutes.

  • Blend with an immersion blender right in the pot or transfer to a blender and then return to pot.

  • Add soy sauce, peanut butter, and coconut milk. Return to a simmer and heat through.

  • Pour evenly among four bowls and top with desired toppings.

Mushroom Bourguignon

Hearty and warm, you will never miss the meat

Hearty and warm, you will never miss the meat

Mushroom Bourguignon (vegan)

2 T. olive oil, divided

6-8 small portobello mushroom caps, washed and scraped, cut into thick squares

4 large carrots, peeled & cut in 1inch circles

3/4 of a sweet onion, sliced

1 clove garlic, peeled & minced

2 c. vegetable broth

1 1/2c. red wine

1 heating T. tomato paste

2 tsp. kosher sea salt

2T. dried thyme

2T. dried oregano

1T dried basil

black pepper to taste

1T + 1tsp. flour

1/3c. water

noodles ( I used egg noodles but for vegan meal use fettuccini)

In a large skillet heat 1T olive oil. Once oil is heated add mushrooms and a pinch of salt. Sauté over medium heat about 10 minutes. Remove from pan and set aside.

Add the remaining T. oil and then place carrots in pan. Saute until browned on all sides, then add onions and cook until translucent. Finally, add garlic and stir one minute.

Add wine and vegetable broth to de glaze the pan, stirring to get all the goodies loosened from the bottom of the pan. Add tomato paste and stir until it incorporates into the sauce.

Add salt and other herbs, combine, then reduce heat to a low simmer. Cover and cook 20 minutes.

Meanwhile combine flour and water in a small bowl. Whisk until smooth. Add it to the wine sauce and add the mushrooms back into pan. Cover and simmer on the lowest temperature 12 minutes. Uncover and cook another 12 minutes, stirring occasionally.

During the last 12 minutes, cook pasta according to directions in boiling salted water. Drain.

Divide pasta between 4 bowels and top with vegetables in red wine sauce.