~ Creamed Asparagus Soup ~
(Vegan & Gluten Free)
Fun Facts:
*all the ingredients are going to go into the same pot
*freezes superbly
Tools:
Soup pan
Blender
Wooden spoon
Knife
Ingredients:
Olive Oil (1 to 2 Tbsp)
Onion (roughly chopped for softening by sauteeing)
Garlic (3 bulbs sliced, but everyone is different!)
Asparagus (2lbs/8 medium spears or more)
Salt & Pepper (I do as I go, I love to fresh grind pepper)
Cashews (½ cup raw cashews)
Potato (russet, ½ pound)
Broth (4 to 6 cups)
Optional (at the end)
*Fresh Chives
*Lemon
Directions:
Sautee onions in olive oil until softened
Add sliced garlic & asparagus to sautee a couple minutes
Add 4 cups broth, potato & cashews, let come to a boil then simmer for 20 minutes.
All ingredients go into the blender until smooth.. And ready! Add more broth for desired thickness.
VEGAN NUTELLA
Tools: Food processor, spatula, toasting Mechanism (Oven or stoveTop)
Ingredients: 1 cup Hazelnuts, 12 Dates, 1 Tbsp Cacao Powder, 1 cup Water
Directions: Toast Hazelnuts 15 minutes then blend, Make sure dates do not have any pits and Add as well as cacao powder and water, you can always add more water for desired consistency and Enjoy!
WATERMELON SORBET
Watermelon Sorbet A Couple Ways:
Fun Facts: In all versions the watermelon has to be frozen & can be made into adult beverages, Cheers!
Ingredients (if you have watermelon you are set!): Frozen Watermelon, Lime, Banana (overripe), Maple Syrup, Honey, Unpitted Dates (soak for best blend) Coconut Cream
Tools: Food Processor, Knife & Spatula
1st Version: Around 6 cups frozen watermelon, 1 can full fat coconut cream, sweetener (maple syrup, honey or dates)
*add the coconut cream while it is blending, makes for a funner process!
2nd Version: Frozen watermelon & Lime (depends who is enjoying!)
3rd Version: Frozen watermelon & Ripe Banana (5 cups watermelon : 1 cup banana)
Hope you find these recipes helpful and fun.
For best results enjoy in the sun!