White Cheddar Cheeze-Chive Soup.

There's something absolutely irresistible about a thick and creamy, "cheesy" soup...I think for many people, cheese is the ultimate comfort food. And when it's made into a warm and comforting soup? Well, then...I'll be right over :)
This White Cheddar Cheeze-Chive Soup is so simple to whip up and perfect for any time of year. Add some toast and seasonal veggies on the side, and you've got yourself a yummy dinner (or lunch! Yep, it's that fast to make!). Enjoy...and be sure to let me know what you think by posting your comments! :) I'd love to know what you served with your soup and how you liked it!

White Cheddar Cheeze-Chive Soup.

So  thick and creamy!

White Cheddar Cheeze-Chive Soup. Vegan, Gluten-free. Serves one (can easily be doubled or tripled to serve additional people).

Ingredients
1. One large white sweet potato, steamed
2. 3 T nutritional yeast flakes
3. 1/4 tsp onion powder
4. Salt and black pepper, to taste
5. 1 T dijon mustard
6. 1 cup unsweetened cashew milk
7. 1/2 tso freeze-dried chives, for garnish

Method
1. Peel sweet potato and combine in Vitamix or high speed blender with all ingredients except chives. Blend low to high until super smooth.
2. Pour into small soup pot and bring to a boil over high heat. Reduce to a simmer and cook 5-7 minutes.
3. Pour into a bowl and garnish with chives. Serve warm.

Holiday post!: Simple Sweet Potato Salad.

It's that time, peeps! THANKSGIVING RECIPE TIME HOLLAHHHH! And this one is a definite must have on your thanksgiving dinner table. So simple and SO SO GOOD--this yummy root veggie side is sure to please young and old guests alike. Enjoy, dearies. 

    Simple Sweet Potato Salad. 

Simple Sweet Potato Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. One medium sized sweet potato, peeled and cubed*

2. 1/2 tsp cinnamon

3. 2 T raisins 

4. 1 T maple syrup

Method

1. Place your potato cubes in a small soup pot and cover with water. 

2. Bring to a boil over high heat and boil until tender. 

3. Drain and let cool 10 minutes. 

4. Place in a medium sized bowl with remaining ingredients and stir well. Serve!

*note--you can EASILY adjust this recipe to serve multiple people...easy peasy!

Mini Frittatas: Sweet Potato, Red Onion, and Brussels Sprouts!

These mini frittatas are SO good, SO easy, and they look SO fancy when they are finished! I was very proud of these.
The combination of ingredients was pretty random...you could really use anything you've got in your fridge...I just happened to have brussels and red onion. But they came out really nice! Very filling too. Add a grain and an extra serving of veggies and you've got dinner on the table.

Mini Veggie Frittatas.

Mini Veggie Frittatas; Vegan, Gluten-Free. Makes 3 mini Frittatas (one serving). 

Ingredients

1. Small-medium size sweet potato (mine weighed 5 oz.), steamed
2. 1/4 cup chopped red onion
3. 2 tsp minced garlic
4. 6 oz. firm tofu
5. poultry seasoning to taste 
6. 6 oz. brussels sprouts

Method

1. Preheat your oven to 350 F.
2. Steam your potato. I did this quickly by piercing it a few times with a sharp knife, wrapping it in a paper towel, and microwaving it for 2 and 1/2 minutes. 
3. In a non-stick pan over medium heat, sauté your onion and garlic in a little water. Cook for two minutes, add poultry seasoning, and cook until liquid is gone.
4. Once cool, peel your potato and place it in a mini food processor along with the tofu. Process with a splash of water until a thick and completely smooth batter/paste forms (it will be VERY thick!).
5. Transfer to a medium-large bowl and stir in your onion and garlic sauté. Mix together very well and spread batter into desired bakeware (I used 3 mini paper oven-safe baking dishes, but silicone would work perfectly also). 
6. Place dishes on baking sheet and bake uncovered for 30 minutes.
7. Remove from oven and let cool at least 10 minutes before removing from dishes. Enjoy!