VEGAN BROCCOLI SOUP

i had made vegan broccoli soup for dinner tonight and in fact this has been a hit for my husband and i. we by all means are not vegan but we do believe in eating healthy. if we can substitute a dish with a healthier version we will and we tend to stick with more fruits and vegetables. this soup is very simple to make and also tastes really delicious - you'll be surprise how great it tastes. i got the recipes on allrecipes.com. don't mind to let me know what you think if you ever do try it.

ingredients (4 servings):
1 cup raw cashews
5 cups vegetable broth, divided
2 yukon gold potatoes, cut into 1/2-inch cubes
1 onion, finely chopped
4 1/2 cups coarsely chopped broccoli
1 teaspoon dried basil
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

directions:
blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.

pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. bring to a simmer, cover, and cook for 5 minutes. stir in broccoli and basil; return to a simmer. cover and cook until potatoes are tender, about 10 minutes.

stir cashew mixture into soup; add salt and black pepper. bring to a simmer and immediately remove from heat. transfer about half the soup to a blender; blend until smooth. return blended soup to pot and stir well. serve immediately.

xoxo,
athena

Red Velvet Cupcakes

Did a baking session with my nieces last night... Outcome --> SUCCESSFUL! Here's our recipe and instructions!

Red Velvet Cupcakes:
1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular or Dutch-processed cocoa powder
1/4 cup unsalted butter, at room temperature
3/4 cups granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:
8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar, sifted
2/3 cup cold heavy whipping cream

1. Preheat oven to 350 degrees F and line 12 muffin tins with paper cupcake liners.


I got these adorable ones from Michaels =)
2.In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

6. Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cream Cheese Frosting:
1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
2. Add the vanilla and confectioners sugar and beat until smooth.
3. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe.
4. Add more sugar or cream as needed to get the right consistency.

Makes 12 cupcakes.



XO,
Dora D.