Vegan Curried Chickpea, Coconut and Kale Soup

This past weekend, I was a joy-filled member of the cooking team for our remarkable and award-winning marching band, Spirit of America. The band is embarking on a very exciting groundbreaking opportunity to travel to Dubai this January (2017) to assist in starting the first marching field band in the United Arab Emirates!
Over the past few months, they’ve had 4 rehearsals together to pull off this enormous project — creating a field show with 150 people from all over the United States!  One thing we knew for sure, they needed to be fed well! My job was to cook for those with special diets. It was fun to spoil them and experiment with recipes that were gluten free, lactose free and vegan! When the weekend was over, it got me to thinking about creating more healthy recipes that we could add to our diet. This soup is high in fiber and packed with flavor, especially if you like the tastes of curry and coconut.
For more info about our band, click here (link: http://spiritofamericaband.org/).
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Vegan Curried Chickpea, Coconut and Kale Soup
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
10minutes
PREP TIME
15minutes
READY IN
1/2hour

Ingredients

Instructions

  1. First, sauté the onion in 2 Tbsp of olive oil until softened.
  2. Combine all ingredients​, except the lemon zest and juice, ​in a blender and puree until completely smooth.
  3. Pour soup into a medium pot and heat on medium-high. Allow soup to simmer for 10 min, stirring occasionally.
  4. Add the lemon zest and juice.
  5. Adjust seasonings to your liking and add fresh cracked pepper.
  6. Serve and garnish with the extra garbanzo beans and fresh kale​.

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Salad Bar!

Who doesn’t want to sit down to a fresh, colorful and crispy salad topped with your favorite dressing?  The simplicity, the beauty, the different textures all combine to make this lunch time treat such a pleasing and healthy option.

Recently we served this for a retreat, and it received such rave reviews that we thought we’d share our salad bar ideas with you.  We haven’t included amounts, because you can make as little or as much as you want.  As a guide, people would probably want to plan on 1 Tbsp. of toppings per person.   It’s also the perfect “to go” meal – just prep all the toppings, throw them in zip-lock bags or containers and then dish up before serving.

We hope you enjoy some of these ideas as much as we do.

Salad Bar Suggestions:

Lettuce – a blend of iceberg, romaine, bibb and red leaf is nice

diced ham
diced turkey or chicken
hard boiled eggs
cheese – Havarti, swiss, cheddar – all recommended
crumbled gorgonzola
tomatoes, wedged or grape or cherry tomatoes
roasted beets, julienned
avocado
cucumber
celery
olives
grated carrot
broccoli and/or cauliflower flowerets
peas
chopped scallions
sliced red onion
colored peppers
garbanzo beans
cooked lentils
diced cooked bacon
cooked quinoa
sunflower seeds, roasted and salted
chia seeds
toasted nuts – such as walnuts or pecans
croutons

An Assortment of Homemade Dressings – click on the link for the recipes

Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
Balsamic Vinaigrette

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Salad Bar!
SERVINGS
However much you want
CHANGE SERVING SIZE
However much you want
COOK TIME
0
PREP TIME
1 hour (or less)
READY IN
1hour

Ingredients

Instructions

Homemade Bleu Cheese Dressing
  1. Makes 1 cup (250ml), about four servings If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
  2. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
  3. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
  4. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk. *Recipe adapted from David Lebovitz
Green Goddess Salad Dressing
  1. Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
  2. Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
English Garden Salad Dressing
  1. Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
Balsamic Vinaigrette
  1. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
  2. Replace lid on the jar and shake vigorously until thoroughly combined.

Crispy Black Bean Fritters

One of our cooking sisters has made it her “mission” to incorporate healthy foods into the convent diet and get people to eat things they would not naturally choose-by making them into tasty, attractive dishes. She certainly succeeded yesterday, so much so that I never got to taste her crispy black bean cakes because I was late to lunch and there was not a one left to even sample.

However, all the Sisters who had them insisted they were fabulous and that they must be written up as a blog…..so here is the recipe…..Let me know what you think.

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Crispy Black Bean Fritters
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COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

P.S. Black beans have been proven to significantly aid the digestive system.