The Easiest Mushroom Soup {For Cold Weather + Rainy Day Cuddling}

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HOLY MOLY! You must be wondering where in the heck I have been? No? Maybe? Sorta?

I promise I have not forgotten how to cook.

I just did something pretty awesome.

I got married.

Yes! I am someone’s MRS! He’s not just any someone, he’s freakin’ amazeballs. And we had such a wonderful wedding surrounded by love which was immediately followed by a much-needed honeymoon in Aruba. We took some serious chill time, caught up on our sleep and really embraced the fact that we had the time to just BE together and do absolutely nothing else.

For the last two months, my brain was on overload which ultimately meant I had to upgrade the self-care and hone in on what my body really needed. It totally needed more sleep and more wine, and I was perfectly okay with both. This, of course, meant a few things fell to the back burner. I’m sorry blog! I luh you though boo boo.

This is me keeping myself accountable, I am officially working on my next cookbook. This one is different. It is going to take some serious love and time to make it happen in a grander way. I say grand because there will be over 100 recipes. Yea. That’s one big ass book. But you know me, these recipes have to taste DELISH and be simple enough to actually want to make.

Being in a cooking slump is tough. Sometimes we just get back to the ol’ reliable recipes, the ones that are tried and true and never let us down. For me, soups are my go-to when the weather (A HUGE SHOCK FOR ME after being in 110 degrees F every day) starts to shift and get that slight hint of a winter chill.

I LIVE off of smoothies in the summer and soups in the fall/winter. It’s the best thing…and it LASTS FOREVER.

I like a good soup that holds up on its own without needing much help (you know, flavor wise). This one makes great use of bold and mighty shiitake mushrooms and gives the baby bella mushrooms life. It will feel like this took you hours to make though you will have only taken about 30 minutes out of your day to prep, cook and savor it. Okay, maybe you should take more than a few minutes to actually savor this, but you get the point.

(Keep going to get the recipe….it’s worth it)

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Quinoa Minestrone Soup

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I know, I know. I was trying to cut down on the amount of soup I make but now that I am in full blown cookbook testing mode, I am whipping up all sorts of goodies that bring my soul joy. This week my best friend came over to take some glamorous shots of me cooking. It was natural, silly and just plain ol’ fun. I mean, who doesn’t love having their biffle in the kitchen with them and then sharing a fabulous meal afterwards. I was able to cook freely with lots of giggles and have my bestie snap a few pics of me in the process. Needless to say, I was in my zone. You can just tell my passion lives in the kitchen.

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Chick’n Noodle Soup

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Howdy my amazing friends! I apologize for the hiatus. I was recovering from the stomach flu and have had quite the interesting few weeks. NYC really does NOT know how to function with even the tiniest bit of snow. We are all grumpy, cold and pale (yikes). Thankfully I am heading to California for a short 5 day trip to visit my grandma in 2 weeks. I could really use some warm sunshine.

When I wasn’t lifelessly lying on my bed begging for the agony in my stomach to end, I actually got up to make some soup. I have heard about the healing properties and comfort of a good bowl of Chicken Noodle Soup. Though I have never tried chicken or chicken noodle soup, making my own version was just what the doctor ordered. My vegan and gluten free “chicken” noodle soup along with a ginger kombucha really aided in my healing process. Talk about a home remedy! Well, I hope that you make this yummy soup even when you’re not sick. From what I have heard (from my meat eating brother), it almost tastes like the real thing.

What You Need:

  • 2 medium yellow onions, chopped
  • 6 garlic cloves, smashed and minced finely
  • 4 medium carrots (skin peeled), sliced
  • 4 celery ribs (or more, if you like celery like I do), sliced
  • 2 bay leaves
  • 8 fresh thyme sprigs
  • 1 package of vegan chicken-less, chicken strips (try LightLife Chik’n Style Smart Strips), chopped
  • 1 32 fl oz box of No-Chicken Chicken Broth (try Imagine-if you cannot find, opt for vegetable broth)
  • 1 cup of water
  • 1 tbs Italian herb seasoning
  • 2 tbs Extra Virgin Olive Oil
  • 1 box of gluten free (and egg free) noodles (try Lundberg’s Rotini Brown Rice)
  • Sea salt, black pepper to taste
  • Fresh flat leaf parsley, optional

How You Make It: 

  1. Heat oil in a large soup pot (any big pot with enough room to hold liquid works). Toss in onions, garlic, celery and carrots. Season generously with sea salt and pepper.
  2. Toss in vegan chicken strips and sauté. Add in thyme and bay leaves. Continue to stir until fragrant.
  3. Add in stock and water. Scrape whatever has stuck to the bottom of the pan to get all of the flavor.
  4. Bring to a boil.
  5. While waiting for the soup to boil, cook the pasta according to the package instructions. Cook until slightly al dente (so that the pasta continues to cook when you add to the soup). NOTE: Please be sure to rinse the pasta before adding to the soup.
  6. Once soup comes to a boil, add in pasta and simmer for 15-20 minutes. Season with salt and pepper, add in Italian seasoning or more thyme if you like.
  7. Serve soup immediately and garnish with fresh parsley.

What are some of your favorite soups when you are feeling under the weather? I’d love to know!

Peace, love and NO beef!

Guramrit

Mama’s Green Soup for the Soul

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Working, running errands and actually having a life is really a lot of work and boy is it exhausting. Who in the world has time to whip up a full blown meal at the end of one of those “is this day ever going to end” days? Not I! This soup is probably the EASIEST and most nourishing soup you can possibly make (thank you mom). It takes no more than 10 minutes to prepare including blending time. Without further ado, here is the recipe!

What You Need:

  • 2 zucchini, quartered
  • 1 cup of parsley
  • 5 stalks of celery (or more depending on your like/dislike of celery), chopped
  • Bragg’s Liquid Aminos, to taste
  • Garlic Powder, to taste

How You Make It: 

  1. In a deep pan bring 2 cups of water to a boil. Toss in veggies and cook until celery and zucchini are tender.
  2. Remove most of the water, still reserving at least 1/4 cup. Let veggies cool for about 2-3 minutes.
  3. Toss into a blender (please be careful, this will be hot). Blend until desired consistency is achieved.
  4. Mix in garlic powder and Bragg’s Liquid Aminos (soy sauce or tamari works wonders as well). Serve immediately.

Benefits:

  1. Zucchini is loaded with Vitamin C- say hello to sexy skin, healthy immune system, overall wellbeing and farewell to free radicals ; it keeps your eyes healthy and strong (thanks to its phytonutrients); great source of Manganese, which is a great source of collagen, keeping your skin nice and supple, giving it that much needed bounce.
  2. Parsley helps detoxify our livers, helps cut down on the development of bad bacteria (the kind that makes your breath stink), protects your blood vessels, helps fight illness and more. Bring on the parsley! We love you!
  3. Celery is a great friend to those detoxing and for fans of Ants on a Log (think nut butter and raisins on top of a celery stick, yum). Celery reduces inflammation, keeps you calm, your body alkaline (too much acid = sickness), aids digestion and is said to give your sex life a boost.

Your mind, body and soul will appreciate this simple (and super healthy) soup.  Cozy on up on the couch and slurp up this green goodness. Who knew the simplest meal could taste so good?

Peace, love and NO beef.

Guramrit

Vegan Corn Chowda’

If you can’t tell, I’m in a soup mood. After a long day at work, running errands or anything else that takes over the day, putting on a pot of soup is really the ultimate comfort. One thing I have missed about eating dairy is the creaminess cheeses, heavy cream and milk give to soups, mac and cheese and lasagna. I am lucky enough to have figured out a way to get the same creamy goodness of a non-vegan corn chowder and made it vegan! Say sayonara to the dairy version and say HELLO to this tasty soup that is sure to please your loved ones.

What You Need: 

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, diced
  • 5 small red potatoes, diced
  • 1/2 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 3 cloves garlic, finely diced
  • 3 cups of vegetable stock
  • 3 cups of sweet corn (either fresh or frozen-whatever is available)
  • 1 4 oz. can of finely diced jalapeños
  • 1/2 cup of dairy free creamer (coconut creamer is THE best if you can find it)
  • 1/2 teaspoon of sea salt
  • 1/2 teaspoon of black pepper

How To Make it: 

1. Heat olive oil in a large pot and add onions, garlic, celery and carrot. Sauté until golden. Add potatoes and stir to coat. Let cook over medium high heat for a few minutes.

2. Add stock and mix well. Bring soup to a boil, reduce heat and cover until potatoes are tender.

3. Add can of jalapeños, corn, dairy free creamer to the mixture. Stir and continue to cook for an additional 10-15 minutes.

4. Add salt and pepper to soup. Ladle into bowls and serve immediately with some sprouted grain toast or your favorite crackers!

Bon Appetit (oh and don’t forget no beef here)