Best Winter Mushroom Soup

Best Winter Mushroom Soup

It’s cold. It’s rainy. Yes, we want soup. Again! This soup is truly yummy and will satisfy our vegan friends as well. Who’s saying “Bring it on rainy days!”?

Ingredients:

  • 1 large white onion diced
  • 300g white button mushrooms, sliced
  • 300g baby portobello mushrooms, sliced
  • 10 stalks of fresh thyme, leave removed
  • 1 cup of organic vegetable broth
  • 1 tbs tapioca flour
  • 1 cup of almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • 1/2 tbs of soy sauce
  • 1/2 tsp salt
  • freshly ground pepper

Instructions:

  • Step 1: Chop the onions and slice the mushrooms. Sauté the onions until slightly softened. Add the mushrooms and allow the mushrooms to cook for 5-6 minutes.
  • Step 2: Add the fresh thyme, salt, garlic powder, bay leaves and soy sauce to the mushroom and onion mixture.
  • Step 3: Mix the tapioca flour into the vegetable broth and stir well until completely combined. Pour the tapioca flour and vegetable broth slurry and the dairy free milk into the mushroom and onion mixture and allow it to come to a simmer for 15 minutes to thicken.
  • Step 4: After 15 minutes, serve hot or you can blend up some of the soup with an immersion blender to thicken the soup a little more.

Put on your oldest, comfiest socks and your tattered gown. Park on the couch and simply slurp up all this deliciousness!

Recipe credit: https://bitesofwellness.com

Gluten Free, Dairy Free, No Bake Cookies

Gluten Free, Dairy Free, No Bake Cookies

Ingredients

  • 3 ¼ cup of oats
  • ½ cup of melted coconut oil
  • ½ cup of peanut butter (check label)
  • ½ cup of cashew/almond/soy or rice milk
  • 2 cups of raw sugar
  • ¼ cup of cocoa powder
  • ½ tsp of salt
  • 1 tsp of vanilla

Instructions

  1. Measure out the oats into a bowl and set aside.
  2. Place a piece of wax paper on the counter for the cookies once cooked.
  3. In a large sauce pan, combine coconut oil, peanut butter, cashew milk, raw sugar, cocoa powder, and salt.
  4. Turn heat on medium (no higher) and stir consistently until it comes to a rolling boil.
  5. Set the timer for 4 minutes and continually stir, making sure to scrap the sides and bottom regularly.
  6. Once the timer has gone off, remove from heat and add the vanilla. This will cause the mixture to boil. Stir it in quickly.
  7. Add the oats and make sure they are all coated.
  8. Scoop onto wax paper and let cool before eating.

Original source: https://www.goldenbarrel.com