Cream of Mushroom-Potato Soup
**Cream of Mushroom Potato Soup Recipe**
**Ingredients:**
- 3 lbs russet potatoes, peeled and diced into 1" cubes
- 24 oz baby bella mushrooms, sliced
- 1 sweet onion, peeled and diced
- 4 tbsp ghee
- 5 cloves garlic, crushed and minced
- 3 tbsp tomato paste
- 32 oz vegetable broth
- 1 pint heavy whipping cream
- 3 tbsp tamari
- 3 tbsp nutritional yeast
- 3 tsp onion powder
- 3 tsp garlic powder
- 3 tbsp minced onion (dehydrated)
- 3 tsp dried thyme
- 4 tsp sweet paprika
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp mustard powder
- 1/2 tsp fennel seeds
**Directions:**
1. Heat ghee in a large pot over medium-high heat. Add the diced onion and cook for about 5–7 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced mushrooms to the pot and cook for approximately 7 minutes.
4. Incorporate the diced potatoes, cooking for another 10 minutes until they begin to brown, stirring often.
5. In a separate bowl, combine rosemary, nutritional yeast, sage, thyme, mustard powder, onion powder, garlic powder, paprika, and fennel seeds. Add this spice mixture to the pot with the potatoes and onions, stirring for about 2 minutes.
6. Mix in the tomato paste and continue stirring for another 2 minutes.
7. Pour in the tamari and vegetable broth. Bring the mixture to a gentle simmer and cook for about 20 minutes.
8. In a measuring cup or bowl, slowly temper half of the cream by gradually whisking in some of the hot soup broth until warmed. Then pour it back into the soup pot.
9. Allow the soup to simmer for an additional 20 minutes.
10. To thicken the soup, use an immersion blender directly in the pot or blend two cups of soup (including potatoes and mushrooms) in a stand blender before returning it to the pot.
11. Season with salt and pepper to taste.
Serve hot with a dollop of sour cream and garnish with parsley if desired. Enjoy your comforting Cream of Mushroom Potato Soup!
Cauliflower Steaks with Rosemary Tahini Topping
**Ingredients:**
- 1 head of cauliflower
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- Salt to taste
- 5 cloves of garlic, smashed and minced
- 1/2 tbsp honey
- Fresh rosemary, chopped
**Directions:**
1. Preheat your oven to 425°F (220°C).
2. Cut the cauliflower into 1-inch thick steaks. Brush both sides of each steak with olive oil and lightly salt them.
3. In a small bowl, mix together the smoked paprika and garlic powder. Sprinkle this mixture evenly over the cauliflower steaks.
4. Place the cauliflower steaks on a baking sheet and bake for 15 minutes.
5. After 15 minutes, flip the steaks and bake for an additional 15 minutes or until they are tender and golden brown.
6. While the cauliflower is baking, prepare the tahini topping by mixing the tahini, lemon juice, minced garlic, and honey in a bowl. Thin out the mixture with a little water or olive oil until it reaches your desired consistency. Add salt to taste.
7. Once the cauliflower steaks are done baking, remove them from the oven.
8. Dollop the tahini mixture over each steak generously.
9. Finish by sprinkling chopped rosemary on top.
10. Serve warm and enjoy your flavorful Cauliflower Steaks with Rosemary Tahini Topping!
Autumn Harvest Pumpkin Bowls
Living our Best Life
As the leaves turn golden and the crisp air signals the arrival of autumn, there is no better way to celebrate the season than with a dish that captures its very essence. The Autumn Harvest Pumpkin recipe is a symphony of fall flavors, elegantly presented in nature's own serving bowl—a pumpkin. This beautiful dish beckons with the earthy sweetness of roasted pumpkin, complemented by a tapestry of spices and hearty ingredients that warm the soul. Prepare to be inspired by this culinary masterpiece, where each bite offers a taste of autumn's bountiful harvest and an invitation to savor the beauty of the season. 🎃🍁
**Ingredients:**
- 1 cup sliced baby Bella mushrooms
- 2 cups Brussels sprouts, trimmed and halved
- 1 cup diced beets, steamed
- 2 medium carrots, diced
- 1 cup wild rice, cooked in vegetable stock, drained
- 1 medium baked sweet potato, cubed
- 1 tbsp dried thyme
- 5 cloves garlic, minced
- 1/3 cup dried cranberries
- 1/8 cup goat cheese crumbles
- 1 tbsp honey
- Salt and pepper, to taste
- 2 pie pumpkins
- 1/4 cup chopped walnuts
- 2 tbsp olive oil
**Instructions:**
1. Preheat your oven to 400°F (200°C).
2. Cut the tops off the pumpkins and remove the seeds.
3. Drizzle 1/2 tbsp of olive oil into each pumpkin and coat the insides. Season with salt and pepper. Place them upside down in a baking dish and bake for 30 minutes.
4. After baking, remove from the oven, flip them over, coat the insides with honey, and return to the oven right side up for another 15 minutes or until tender.
5. While pumpkin is baking, slice mushrooms and sauté in a large pan in olive oil over medium heat.
6. Add the carrots when mushrooms are nearly done. Sauté for another 5 minutes.
7. Add Brussels sprouts, sautee 10 minutes , add garlic, and thyme; sauté until fragrant
8. Stir in the cooked rice, diced steamed beets, and walnuts. Season with salt and pepper to taste and keep warm.
9. Once pumpkin is ready, Layer sprinkles of goat cheese alternating with the veggie mix inside each pumpkin.
10. Serve warm and enjoy your delicious autumn feast!
Original recipe by Eddi Pinegar
Autumn Harvest Pumpkin Bowl
Serve with lid to the side.