Caramelized Pecan Pie Thumbprint Cookies {Vegan + Gluten Free}

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A tender, flakey, nutty, shortbread style cookie base topped with sweet, crunchy, caramelized pecan pie filling….These pecan pie thumbprint cookies are decadent, quick and easy to make, and perfect to serve to guests or to enjoy on your own. 

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If you love pecan pie but don’t want to take the time or effort to fiddle with pie crusts, then these cookies are for you! With only 10 ingredients, they’re fast and simple and so caramelly and delicious. They’re also vegan, gluten free and naturally sweetened with maple syrup.

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Pecan Pie Thumbprint Cookies
 
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A shortbread style thumbprint cookie topped with a deliciously sweet and caramelly filling reminiscent of pecan pie.
Author:
Serves: 12 large cookies
Ingredients
  • Cookie Base
  • 1¼ cups ground almonds
  • 1 cup rolled oats ground into flour
  • ½ tsp ground vanilla
  • ¼ tsp baking soda
  • pinch of sea salt
  • ¼ cup coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp almond milk
  • Pecan Pie Filling
  • 1 cup chopped pecans
  • 10 soft dates
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • ¼ tsp ground vanilla
  • pinch of sea salt
Instructions
  1. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. Put dates into a bowl and cover with boiling water.
  3. In a bowl, combine almond and oat flour, vanilla, baking soda and salt. Use a fork to cut in the coconut oil until it's evenly distributed and the mixture is slightly crumbly.
  4. Add maple syrup and almond milk and use your hands to mix until well combined.
  5. Take about 2 tbsp of dough, use your hands to flatten it into a thick cookie shaped disc, and place on your baking sheet.
  6. Use your thumb to make an indentation in the middle of each cookie.
  7. To make the filling, take the dates out of the water (they should have softened quite a bit), and put them in a blender with the maple syrup, melted coconut oil, vanilla and sea salt. Blend until you have a thick, sticky, caramel like mixture.
  8. Spoon into a bowl and stir in the pecans.
  9. Place heaping spoonfuls of the filling into the indentations you made in the cookies.
  10. Bake for 15 minutes, or until the edges of the cookies start to brown.

 

Everything Bagel Cheese Ball {Vegan}

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This cashew based cheese ball is an amazing substitute for a cheesy spread that’s healthy, wholesome, flavourful and delicious. It’s creamy and rich and full of oniony, garlicky everything bagel flavour.

Serve this as a perfect snack for game day, Friday night happy hour, wine and cheese nights, or an easy appetizer. It’s super simple to prepare and can be made well ahead of time. Plus it’s fun, delicious, easy to share, and perfect for dipping everything from bread to crackers to veggies.

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The cashew cheese itself is mixed with garlic, onions and chopped sun dried tomatoes and then rolled in a mixture of dehydrated onion and garlic, fine sea salt, poppy seeds and sesame seeds.

The base is so easy to make, with only 4 ingredients – cashews, white wine, nutritional yeast and salt. All you have to do is mix it, stir in the mix-ins, and roll in the sesame/poppy seed mixture.

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Dipping Ideas:

– fresh veggies – carrot sticks, celery, cucumber, bell peppers

– crisp fruit like apple or pear slices

– tortilla chips, potato chips or crackers 

– bagel bites

– pretzels

– fresh, sliced baguette

Serve with a side of olives or dried fruit 

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Everything Bagel Cheese Ball {Vegan}
 
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This garlic and onion infused cheeseball is rolled in sesame seeds and poppy seeds and has all the flavour of an everything bagel slathered with cream cheese. It's creamy,rich and delicious and would make a great addition to any holiday spread.
Author:
Recipe type: appetizer, snack
Serves: 1 cheese ball
Ingredients
  • Cheese Ball
  • 1¼ cup cashews
  • 3.5 tbsp dry white wine (I like chardonnay)
  • 3 heaping tbsp nutritional yeast
  • 1 medium sized red onion, finely chopped
  • 2 large cloves of garlic (you can add more depending how garlicky you like it)
  • ¼ cup finely chopped sun dried tomatoes (in oil)
  • ¼ tsp salt + more to taste
  • Topping
  • ⅛ cup poppy seeds
  • ⅛ cup sesame seeds
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • pinch of sea salt
Instructions
  1. Soak the cashews in boiling water for 20 minutes to soften. While they're soaking, chop the onion, garlic and sun dried tomatoes,and put them in a frying pan with ~1tbsp olive oil. Fry over medium heat for about 10 minutes or until onions soften and turn golden brown.
  2. Drain the cashews and put them in a blender or food processor with the white wine, nutritional yeast, and salt. Blend until the mixture is very smooth and has the consistency of a thick hummus.
  3. Spoon the mixture into a small bowl and stir in the onion/garlic/tomato mixture. Taste and add more salt if needed.
  4. Freeze for 20-30 minutes to make it easier to roll into a ball.
  5. While the cashew mixture is freezing, mix the topping ingredients in a small cup or bowl and then pour them onto a plate or other flat surface and spread them out evenly.
  6. Take the cashew mixture out of the freezer and use your hands to roll it into a ball (or log!).
  7. Roll the cheese ball in the poppy seed mixture until it's fully coated. You can eat it right away or wrap it in saran wrap and refrigerate it for an hour or more to set (then it will be a bit firmer)

 

Gluten Free and Naturally Sweetened Gingerbread Cut-out Cookies

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These gingerbread cut-out cookies are delicious and also happen to be vegan, gluten free and naturally sweetened.

These cookies are crispy on the edges and chewy in the centre, perfectly sweet, gingery and laced with hints of cinnamon and nutmeg.

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I frosted some of the cookies with a simple date caramel ‘icing’ but I actually prefer eating them plain! But if desired, decorate them with any frosting you’d like!

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These cookies are perfect for dunking! I love having them with a hot cup of chai tea on the side!

They’re also great broken up over a warm bowl of oatmeal.

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Gluten Free and Naturally Sweetened Gingerbread Cut-out Cookies
 
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Delicious gingerbread cut-out cookies perfect for holiday gatherings. They're simple to make plus vegan, gluten free and naturally sweetened with maple syrup!
Author:
Serves: ~20 small cookies
Ingredients
  • 1.5 cups almond meal
  • ¼ cup arrowroot powder
  • spices - 2 tsp ground ginger + ½ tsp cinnamon + ¼ tsp nutmeg
  • pinch of sea salt
  • ½ tsp baking soda
  • ¼ cup maple syrup
  • 1.5 tbsp melted coconut oil
  • 1.5 tbsp molasses
Instructions
  1. Preheat oven to 350 F and line two baking sheets with parchment paper
  2. Mix almond meal, arrowroot powder, spices, sea salt and baking soda in a large bowl. Once it's well mixed add the maple syrup, coconut oil and molasses. Use a fork to mix everything together until you have a well mixed, sticky dough.
  3. Place dough in the fridge to firm up for at least an hour (or 20-30 minutes in the freezer will work)
  4. Put the dough in between two sheets of parchment paper to roll out (this helps prevent sticking). Roll the dough into a flat sheet and use cookie cutters to cut into desired shapes. Place the cookies on your baking sheet and bake for 12 minutes.
  5. Ice with your favourite icing if desired.

 

Frothy Vegan Homemade Eggnog Latte

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It wouldn’t really be the holiday season without one or more sweet, rich and creamy eggnog lattes. The creamy texture, warm spices and an added hit of caffeine make an eggnog latte the perfect drink to sip on a wintery morning.

This healthier version is vegan but doesn’t sacrifice any of the flavour. Plus it can be made for just a fraction of the cost of a coffee shop version.  You just need a few basic ingredients and in under 10 minutes you’ll have a delicious, frothy latte ready to sip.

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You start by blending some almond milk with dates and spices to make a caramelly sweet, cinnamon, nutmeg and vanilla infused milk that tastes convincingly close to real eggnog. Then you simply heat it up, brew your espresso, and mix the two of them together in your favourite mug. Easy!

and if you don’t have an espresso machine you can simply substitute the espresso with half a cup of strongly brewed coffee.

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Sip this latte with cookies on the side while curled up with blankets and a good book on a cold snowy day.

I like it topped with a heavy handed dusting of nutmeg and liberal amounts of whipped cream that melts into the milk and makes it extra creamy.

Cheers!

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Frothy Eggnog Latte
 
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A creamy, smooth and warmly spiced latte perfect for pairing with cookies and curling up with on a cold day
Author:
Recipe type: Drink
Serves: 1 mug
Ingredients
  • 1 cup almond milk
  • 2-3 soft dates (start with 2 and add a third at the end if it's not sweet enough)
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground vanilla
  • 1 shot of espresso or ½ cup strongly brewed coffee
  • To serve (optional)- vegan whipped cream, a shake of extra nutmeg and a cinnamon stick
Instructions
  1. In a blender, blend almond milk, 2 dates, cinnamon, nutmeg and vanilla until the dates are fully blended. Taste and add a third date if you want it a bit sweeter.
  2. Pour the milk into a small saucepan and heat until almost boiling. At the same time, prepare your coffee or espresso.
  3. Pour espresso into a glass cup or mug.
  4. Froth the hot milk using a milk frother (optional) and pour over the espresso.
  5. Top with coconut or soy whipped cream, a shake of nutmeg and a cinnamon stick,

 

 

Easy Cranberry and Pistachio Studded White Chocolate Fudge

 DSC07479  This Christmassy fudge flavour, with it’s flecks of red and green, is a perfect treat for the holiday season. Whether  stored in the fridge and munched on casually at home, taken to holiday parties or wrapped up in a cookie tin and gifted to a friend it’s sure to impress any fudge lover. 

It has the same texture as traditional fudge and a sweet, chocolatey flavour without the slew of  dairy and refined sugar found in the original. 

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This fudge is….

Made with natural ingredients….the white chocolate flavour and creamy texture here comes from cacao butter and cashews while the sweetness comes from maple syrup. 

Easy to make! It only takes about 10 minutes of hands on work and requires only a blender.

Creamy, fudgey and smooth

Perfectly sweet

Generously studded with chopped cranberries and pistachios

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If you don’t like cranberries but want to keep with the red and green Christmas theme then goji berries would make a good substitute. Or try it with pomegranate seeds to add a juicy crunch.            DSC07319

Serve this fudge in small candy cups or mini muffin cups, speared with a toothpick and arranged on a festive holiday tray. And enjoy with a glass of eggnog or a holiday cocktail.

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Easy White Chocolate Fudge with Cranberries and Pistachios
 
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This easy-to-make fudge is smooth and sweet and studded with cranberries and pistachios. Perfect to serve at holiday parties.
Author:
Recipe type: Candy
Serves: 1 block of fudge
Ingredients
  • 1 cup melted cacao butter
  • 1 cup cashews soaked in boiling water for 20 minutes
  • ¾ cup pure maple syrup
  • ½ tsp ground vanilla
  • ½ cup cranberries, chopped (or use goji berries)
  • ½ cup pistachios, chopped
Instructions
  1. Soak cashews in boiling water for about 20 minutes to soften them.
  2. Line a shallow tupperware container with parchment paper.
  3. Melt the cacao butter using a double boiler or the microwave.
  4. Drain the cashews and add them to a blender or food processor along with the melted cacao butter, vanilla and the maple syrup
  5. Stir in most of the pistachios and cranberries, but reserve a handful of each to sprinkle on top.
  6. Pour the mixture into your container, smooth the top with a spoon or spatula and top with the rest of the pistachios and cranberries.
  7. Store in the fridge - or if you want it to set quickly, put it in the freezer for 15 minutes first

 

10 Minute Peanut Butter Chocolate Chip Protein Cookies

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These pb chocolate chip cookies are amazing.  They’re so easy, quick, delicious and healthy. I got the recipe from a friend a couple of weeks ago and I haven’t stopped making them since! Here’s what you need to know: 

8 ingredients

10 minutes prep work + 10-15 minutes in the oven

only a blender or food processor required – no bowl!

Vegan

Gluten Free + Flour Free

Naturally sweetened with maple syrup

Healthy! – but you’d never know it! These cookies are made with chickpeas and they’re full of protein, healthy fats, antioxidants and fiber. As far as chocolate chip cookies go you couldn’t get much better.

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These cookies are seriously addictive, and they make a perfect snack for any time of the day. They’d be a great, healthy alternative to pack as a school or work day snack or to take to holiday parties, and they’re delicious paired with a tall glass of cold creamy milk or frothy hot chocolate. 

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10 Minute Peanut Butter Chocolate Chip Protein Cookies
 
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These deliciously addictive pb chocolate chip cookies can be made and into the oven in under 10 minutes. They're secretly healthy and full of protein making them a perfect snack for any time of the day
Author:
Serves: ~12 cookies
Ingredients
  • 1 standard can chickpeas (15 ounces)
  • ½ cup smooth peanut butter (I used salted)
  • ⅓ cup maple syrup
  • 1 tsp ground vanilla powder
  • 1 tsp baking soda
  • ⅓ cup rolled oats
  • ½ cup dark chocolate chips (or a chocolate bar chopped into chunks)
  • ¼ cup chopped walnuts
  • pinch of salt if peanut butter isn't salted
Instructions
  1. Put all ingredients except the chocolate chips and walnuts into a blender or food processor and blend until smooth.
  2. Once smooth, use a spoon to stir in half of the chocolate chunks (I like to reserve half to press into the tops once the cookies are formed)
  3. Place heaping spoonfuls of the mixture onto a baking tray lined with parchment paper
  4. Use a fork dipped in water (to prevent sticking) to flatten and shape the cookies
  5. Press the rest of the chocolate chunks and the walnut chunks onto the tops of the cookies
  6. Bake for 10-15 minutes or until golden brown on the edges

 

Magical Date Bites

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There’s nothing better than a snack that satisfies all your cravings in one little bite, and these do just that. These simple little date snacks are made of crunchy walnut pieces and bitter dark chocolate chunks sandwiched between a big medjool date that’s been smeared with smooth, salty peanut butter, and sprinkled with cinnamon and nutmeg. Salty. Sweet. Bitter. Smooth. Crunchy. and warmly spiced.      

DSC06856 - CopyThis is one of my absolute favourite snacks when I’m craving something sweet. It tastes like a turtles chocolate but since it’s made with all natural ingredients it’s about 100 times better for you. Thanks to sticky sweet dates, these are sweet and caramelly, with the sweetness offset by bitter dark chocolate and contrasted by salty peanut butter.

They’re naturally vegan and gluten free and can be refined sugar free depending on what kind of chocolate you use. I used a 92% dark chocolate bar from Vivani that’s vegan and sweetened with coconut blossom nectar. It’s one of my favourite bars to chop up and use in snacks and baking. 

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If you don’t want to snack on these alone, they’d also make a great holiday party snack. They’re quick and easy to prepare and can be made well ahead of time. Just make a bunch, spear them with toothpicks, and arrange them on a festive platter for munching or as part of a dessert buffet.     

Of course you can get creative and change up the ingredients too. Try using a different nut butter…. I think almond or hazelnut would be delicious or a seed butter for a nut free version. You could also replace the walnuts with other nuts or seeds like pecans, macadamia nuts or almonds. 

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Magical Date Bites
 
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These bite-sized snacks are sweet, salty and caramelly and spiked with warm accents of cinnamon and nutmeg. They're perfect as a 2 minute snack to make when you're craving something sweet or as an all-natural option on a holiday sweets platter.
Author:
Recipe type: snack
Serves: 1 date bite
Ingredients
  • For one date bite:
  • 1 large, soft medjool date
  • ~1 tsp salted peanut butter (more or less to taste and depending on how big the date is)
  • 2-3 small walnut chunks
  • 2-3 dark chocolate chunks
  • sprinkle of cinnamon and/or nutmeg
Instructions
  1. pull/slice your date open down the middle
  2. smear the peanut butter on one half
  3. Sprinkle with cinnamon and/or nutmeg
  4. Stick the walnuts and chocolate in

 

Perfect Pumpkin Pie with Homemade Gluten Free Crust

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This healthy, made-from-scratch pumpkin pie is fluffy, creamy, pumpkiny and so delicious. It would make a perfect holiday dessert because you can make it ahead of time and after setting in the fridge for a day it tastes even better! 

This pie is naturally vegan, gluten free, and refined sugar free. It only has 7 basic ingredients (plus 4 spices), and only takes about 20 minutes of hands on prep work. 

It starts with a simple oat based crust. This has become my new favourite crust recipe. It comes together really quickly, is super simple, and the maple syrup, cinnamon and vanilla make it taste almost like a graham cracker crust.

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Next you just blend together all of the filling ingredients, pour it in and bake it. It couldn’t be easier. The result is a delicious, fluffy, rustic pumpkin pie.

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I’ve made and eaten my fair share of pumpkin pies over the years, but this is definitely my favourite so far. 

It’s the easiest and by far the tastiest pumpkin pie I’ve tried yet. The crust is the perfect consistency. Mostly soft, but with slightly crispy edges, and the filling is the perfect texture. Not too firm, not too runny, perfectly spiced, smooth and fluffy, with heaps of pumpkin flavour in every spoonful. 

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Perfect Pumpkin Pie with 4 Ingredient Gluten Free Crust
 
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This rich, fluffy, and creamy pumpkin pie is fast and easy to make, can be made ahead and is a perfect fall dessert.
Author:
Recipe type: Dessert
Serves: 1 pie
Ingredients
  • Crust
  • 1.5 cups rolled oats ground into flour
  • 5 tbsp maple syrup
  • 5 tbsp almond milk
  • 1 tbsp melted coconut oil
  • pinch each of ground vanilla, cinnamon and ginger
  • Filling:
  • 2¾ cups pumpkin puree (I made it from scratch with one large Hokkaido pumpkin but canned pumpkin will work as well)
  • ¾ cup maple syrup
  • 1 cup coconut milk
  • 1 tbsp chia seeds
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground vanilla
  • ¼ tsp ginger
Instructions
  1. Preheat oven to 350 F and grease a pie pan.
  2. If making pumpkin puree from scratch, peel and cut the pumpkin into cubes and bake for about 20 minutes or until soft.
  3. Stir the spices into the oat flour and then stir in the maple syrup, almond milk and coconut oil (you can just use a spoon). You should be left with a sticky dough that you can form into a ball.
  4. Take the ball of dough and flatten it down a little. Then place it in between two sheets of parchment paper and use a rolling pin to roll it into a flat circle.
  5. Once large enough to fit into your pie pan lift it up with your hands (it shouldn't break) and fit it into the pie pan.
  6. Mix all filling ingredients and pour them over the crust.
  7. Bake for 20 minutes.
  8. For best texture, let the pie cool and set in the fridge for at least an hour.

 

 

Pumpkin Pie Power Cookies

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A couple of weeks ago I was making a batch of my favourite cookies and dreaming of fall flavoured recipes. As I was blending up the wet mixture, I had the idea to replace the standard mixture of apple sauce, coconut oil, milk, maple syrup and spices and instead make a pumpkin pie style wet mixture. The results were delicious.

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These cookies have a delicious pumpkin pie flavour and tons of goodies folded in to make a snack high in protein, fiber, nutrients and healthy fat. Subtle hints of pumpkin, cinnamon, nutmeg, vanilla and maple flavours accompany rustic rolled oats, pumpkin seeds, sunflower seeds and raisins. 

I love these cookies because they’re extremely easy to make, they freeze beautifully and they’re so filling and nutritious.

They’re gluten free and refined sugar free and open to interpretation. They work well with pretty much any kind of flour or flour mixture, and you can experiment with the add-ins to suit whatever you’ve got on hand. I think macadamia nuts or chocolate chips would make excellent additions.

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These cookies would make the perfect addition to lunch boxes or fall picnic baskets, after school snack, breakfast on-the-go, road-trip car food, or mid morning pick me ups with a steaming mug of tea. 

Best way to eat? I love taking these on hikes or curling up on the couch with blankets and a good book and dipping them in a cup of almond milk or a steamy mug of chai tea. 

 

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Pumpkin Pie Power Cookies
 
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These nutritious cookies are packed full seeds and raisins and warm fall spices. Perfect for snacking or on-the-go breakfasts.
Author:
Recipe type: Snack
Serves: ~20 cookies
Ingredients
  • 1⅓ cups flour - I used ½ cup quinoa flour, ½ cup buckwheat flour and ⅓ cup oat flour, but I've tried it with many different flours and flour mixtures and had success with all of them.
  • 1 cup rolled oats
  • 1.5 cups pumpkin seeds
  • ¼ cup raisins
  • ¼ cup walnuts
  • ¼ cup sunflower seeds
  • pinch sea salt
  • ¼ cup chia seeds + ¾ cup water
  • 1 cup pumpkin puree
  • ¾ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 tsp cinnamon
  • ½ tsp ground vanilla
  • ½ tsp nutmeg
  • ¼ tsp ginger
Instructions
  1. Preheat oven to 375 F and line two baking sheets with parchment paper
  2. Mix chia seeds and water and let sit for 4-5 minutes or until it thickens
  3. In a large bowl, mix flour, oats, pumpkin seeds, raisins, walnuts, sunflower seeds and salt.
  4. In a blender, blend the water+chia mixture, pumpkin puree, maple syrup, melted coconut oil, and spices.
  5. Pour the wet mixture into the dry and stir with a wooden spoon until well combined and there is no visible flour left.
  6. Place heaping spoonfuls of the dough onto your baking sheet and use a fork to flatten and shape the cookies (if it sticks then dip the fork in hot water).
  7. Bake for 10-12 minutes or until cookies start to brown.

Easy, 7 Ingredient Tomato Soup with Buttery Avocado and Salted Rosemary Croutons

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On cool fall days there’s nothing better than sitting down to a fresh, warm, and steaming bowl of soup . And when you add some croutons and other soup toppings and have some fresh bread on the side, you’t got a perfect fall meal.

You can always buy canned soups at the store, but it’s so much more satisfying to make your own. And it’s almost as easy as opening a can! This tomato soup only takes about 35 minutes, has 7 ingredients (plus salt and pepper), requires minimal prep work, and is so creamy and full of tomato-y flavour. 

It starts with a whole lot of tomatoes sliced in half and oven roasted. 

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While the tomatoes are cooking, just add a handful of cashews, a spoonful each of agave and olive oil and some rosemary, salt and pepper to your blender.

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Cut your bread, toss it in some olive oil, coat it with rosemary and sea salt and pan fry it until crispy. At the same time fry up your onions and garlic.

 

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Then all that’s left to do is add the roasted tomatoes + pan fried onion mixture to the blender and blend away.

That’s all there is to it. Cut, roast, fry, blend, eat.

I like mine topped with some sliced avocado, lots of croutons, dried rosemary, black pepper and vegan parmesan cheese.

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Thanks to the addition of a handful of cashews, this tomato soup is super rich and creamy. It’s layered with flavours of rosemary, onion, garlic and tomato and topped with homemade sea salt and rosemary infused croutons, buttery slices of avocado, fresh basil, vegan parmesan cheese, a drizzle of olive oil and a shake of rosemary and black pepper. It’s a perfect fall meal to whip up for lunch or dinner.

 

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Easy Tomato Soup with Buttery Avocado and Salted Rosemary Croutons
 
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This creamy tomato soup is a perfect meal for cool fall days. It's warming, filling, loaded with nutrients and can be made in no time!
Author:
Recipe type: appetizer or entree
Serves: 2 bowls
Ingredients
  • Soup:
  • 850 g tomatoes - here I used fairly small tomatoes (slightly larger than cherry tomatoes) but it works with any kind.
  • 2 tbsp olive oil
  • 1 tbsp agave
  • 1 large red onion
  • 2 garlic cloves
  • ¼ cup cashews - soaked in boiling water for 20 minutes if you don't have a high speed blender
  • 1 tbsp rosemary (Fresh or dried works)
  • salt and pepper to taste
  • Croutons:
  • 1 bun - I used multigrain
  • 1 tbsp olive oil + more for the pan
  • 1 tbsp dried rosemary
  • salt and pepper to taste
  • suggested soup toppings: croutons, rosemary, basil, freshly ground pepper, sliced avocado, drizzle of olive oil, vegan parmesan cheese
Instructions
  1. Preheat your oven to 375 F and line a baking sheet with parchment paper.
  2. Wash the tomatoes and slice in half. Place cut side down on the parchment paper and bake for 20-25 minutes or until the skins have shrivelled up a bit.
  3. In the meantime, pan fry the garlic and onions with ~1tbsp olive oil over medium heat until the onions soften and the garlic starts to brown (~7 minutes)
  4. Add the roasted tomatoes, and the fried onions and garlic to a blender with the rest of the ingredients and blend on high until it reaches a smooth consistency.
  5. For the croutons - Chop the bun into small, crouton sized squares and toss them in a small bowl with the olive oil, rosemary, salt and pepper until all are well coated. Pan fry with ~1tbsp olive oil, stirring them around often, for about 10 minutes or until they crisp up on all sides.
  6. Dish the soup into bowls. Top with croutons and any other desired toppings.