How many times has it been jammed down your throat that coconut oil is absolutely, positively the most amazing miracle oil to ingest and slather all over your body? More times than you’d care to count, I’m sure. But is it really true? Is coconut oil good for your skin or just a crock of coconut sh… You know where I’m going with this.

It works wonders, they told me. It’s great to use as a facial moisturizer, they said. So now here I am with a face I almost don’t recognize. Who does this skin belong to? Certainly not me. I did everything they said. I followed steps and regimens. But alas, this is my skin… My comedone sprinkled and inflamed skin. It’s pretty upsetting when you’ve gone most of your life having primarily flawless skin. Then it finally dawned on me one day. Nothing else in my beauty regimen had changed except… My moisturizer. I caught myself staring in the mirror, bewildered and perplexed, asking myself: “Is coconut oil good for your skin or have you just made a grave mistake?!”

Upon my frantic internet research, desperate for an answer, I came to terms with the unfortunate fact that not nearly enough websites or blogs acknowledge the negative characteristics or side effects of coconut oil. Instead, too many online sources dedicate their entire existences to worshipping and praising this oil. Now, don’t get me wrong, I’m actually a huge fan of the stuff. I use it for cooking and baking, as a replacement for butter on my toast, and as a moisturizer for my hair. I’m not completely bashing it, but I felt largely disappointed that basically only two or three blogs were actively trying to bring to light that coconut oil ain’t all that and a bag o’chips (maybe I should’ve just wiped chips all over my face instead?).

After what I thought was turning out to be a fruitless attempt to find an explanation for my dilemma, I finally stumbled upon a blog for all things coco-related. A post I saw about coconut oil clogging pores sang to me like an angel from above. What I learned completely blew my mind. It turns out coconut oil is not as universal as it’s been made to seem.

After being fed so many pieces of general and misleading information, I read on to find out that using coconut oil on your face is actually person-specific. Meaning, not all of us will have the same reactions. Some of us will see positive results and others (myself included) will have a much less desirable experience to report. It apparently all comes down to what type of skin you have. So if you’re asking, “Is coconut oil good for your skin?,” I recommend thoroughly examining your skin and doing a little detective work online.

Image via Veganbaking.net

Coconut oil is considered a comedogenic. I KNOW. I was just as surprised as you to read something not so nice about this popular oil. A comedogenic substance is one that can possess the ability to clog pores. This is where it’s beneficial to know if you have larger or smaller pores. Larger pores are undeniably more susceptible to clogging. Wait a minute, smaller pores. You’re not in the clear yet, either. Small pores can still get clogged, and when they do, it can be much worse.

The rumors aren’t always true. Yes, coconut oil has antibacterial and antifungal properties. No, it is not always the perfect solution for acne prone skin. Coconut oil can actually have a negative tendency to be unconducive to acneic skin. If dirt and oil are getting all up in your pores’ business, coconut oil might decide to join the party and become trapped with everything else, further exacerbating the situation instead of fighting to clear it up. Now cue the painful breakouts and bumpy textured skin.

If your skin is naturally pretty oily or you aren’t a stranger to blackheads that generally means you have larger pores so it may be unwise to go slapping the CO on your face. It’s also been said that overuse of coconut oil on the face is not very successful due to its high fat content which can instead lead to the transpiration of future skin issues. If you’re going to use it, use it in moderation. I also read some suggestions stating that mixing a bit of coco oil in a cleanser is a much better idea than just using it solo. So if you’re hell-bent on continuing to use this stuff, you shouldn’t use it alone!

My final tips to you, fellow readers, coconut oil enthusiasts and critics alike, are to fully research the effects of coconut oil being used topically, study your own skin thoroughly, and don’t believe everything you read or hear. Don’t let the coco get you all cuckoo! Good luck!

Related on EcoSalon

 The Shocking Truth About Vitamin C Serum (and the DIY You Should Use Instead)

5 Reasons Why Honey is the Ultimate Beauty Must Have

5 Unexpected Beauty Tips: New Ideas For Your Skin Care Routine

Top image: Just another wretch

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The easiest and most enjoyable Fika food you may ever try.

Take a trip to Sweden, and seas of Chokladbollar (chocolate balls) will likely surround you. They fill the glass cases of bakeries, ine the shelves of shops, speckle department store cafes as a welcome Fika break from shoe shopping and even sit in grocery store aisles. It’s next to sinful and downright outlandish to visit this regal land without gobbling up a chocolate ball (or two, or six). But, like most fare in Sweden, chocolate balls fall far from being vegan.

But, make them yourself at home (in 30 minutes or less!), and you’ll discover it’s the easiest vegan dessert you’ve ever made—and gluten-free to boot. All it takes is a simple butter switch. As I whipped these up in Stockholm last week (not kidding), I played around with different proportions of ingredients until it tasted just right—mixing coconut butter with a Swedish vegan butter that the grocery store clerk warned was not made for baking. Yet it worked all the same. So much so that a Swedish friend declared them among the best he’d ever had.

And, while chocolate balls can be made in an endless variety of ways—kid friendly with just chocolate; adult friendly with liqueur or rich espresso—I love the blend of unsweetened cocoa powder, mixed with a couple squares of dark (70%) chocolate and a shot or two of espresso. Plus, espresso (in smaller doses, as in these chocolate balls), has been reported to help protect against type 2 diabetes, Parkinson’s disease, liver cancer, and liver cirrhosis, and dark chocolate boasts a host of phyto antixoidants for heart health and overall happiness.

So whip up some chocolate balls for a feel good Fika that makes every day a celebration.

The Original – Swedish Chocolate Balls
from All Recipes

Ingredients

• 4 cups rolled oats
• 1 ¼ cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup butter or margarine, softened
• 1 tablespoon strong coffee
• 1 teaspoon vanilla extract
• 2, 1 oz squares unsweetened baking chocolate, melted
• 1/3 cup coconut flakes

The Vegan & Gluten-Free Version – Swedish Chocolate Balls
Makes 24-48 balls, depending upon the size

Ingredients

• 4 cups rolled oats
• 1 ¼ cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut butter and ½ cup vegan butter (may need to add about ½ cup more, as I did, to ensure a sticky dough)
• 1 tablespoon espresso
• 1 teaspoon vanilla extract
• 2, 1 oz squares dark or unsweetened baking chocolate, melted
• 1/3 cup coconut flakes (or more as needed)

Directions

1. Mix the oats, sugar and cocoa powder together in a bowl. Add the “butter” and use your hands to mix the ingredients together until a thick dough is formed.

2. In a separate, stove top pan, mix together the espresso, vanilla and dark chocolate. Mix together over low heat until the chocolate is melted. Pour over the chocolate dough mixture and combine until thoroughly blended.

3. Place the coconut flakes in a bowl or on a plate. Roll small pieces of dough between your hands to make small balls (or make any size that you wish). Roll the balls in the coconut flakes and eat immediately. For a firmer texture, refrigerate for 2 hours, and enjoy!

Note: This recipe is just the beginning. Create other varieties by adding in a tablespoon (or two) of arrak extract, a Swedish liqueur. Or, roll the chocolate balls in toasted almonds, sugar or another topping of your choice.

Images: Jennifer Barckley

The post Vegan This: Make Your Own Swedish Chocolate Balls appeared first on EcoSalon.

The simplest vegan pudding you’ll ever make. 

I have a chia seed obsession. I have been known to put them in smoothies, and mixed with water and a little lemon juice, it’s they make for a great wake up drink. But using them in a dessert? Even better.

Chia seeds are sort of like magic; put them in any liquid and they turn into a gel-like substance. This is perfect if you’re trying to create a vegan pudding. The consistency of this pudding, which is literally a “mix and stir” recipe, is a little like tapioca; the longer you let it sit the more it will firm up.

You would never guess that this recipe takes a ridiculously short amount of time, is vegan and low on sugar. Make it once and it might just turn into your new evening (or afternoon) obsession.

You can make it on its own, but I find it’s best topped with a berry compote, in this case, some summer raspberries that I had in the freezer.

Coconut Chia Pudding with Raspberries and Chocolate

Ingredients:

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1/2 teaspoon almond flavoring
• 1 teaspoon sugar
• 1/4 cup raspberries (fresh or frozen)
• Chopped dark chocolate for topping

Directions:

Mix chia seeds, coconut milk, almond flavoring and sugar in a bowl. Pour immediately into small serving containers and let sit for about 5 minutes.

Cook down raspberries along with a dash of sugar in a saucepan on medium heat. Pour on top of pudding. Sprinkle with chopped dark chocolate. Serve immediately.

Want more food inspiration? Check out the rest of our Sunday Recipe series. 

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Time stands still as the best blend of flavors melt in your mouth.

Two summers ago, I had a dream: Salted. Caramel. Ice Cream. Just hearing those words together, I could taste the cascade of sweetness, saltiness, coolness and warmth, all at once, melting in my mouth. And so, the quest began to experience what I imagined would be the sweetest delight on earth.

And then, it happened. Salted Caramel Ice Cream hit the charts. Nearly every micro-creamery was whipping up the flavor. To make it all worse for a tantalized vegan, some began to add crispy bacon to the affair. And yet, my search for a vegan version remained futile. With that, I vowed to concoct my own variety (and acquire an ice cream maker to get the consistency just right).

So, here we are, nearly 730 days later. I’ve whipped up batch after batch and tasted spoonful after spoonful to create the richest, smoothest, creamiest and yes, even healthiest, recipe for all to enjoy. The base of this melting concoction is handmade cashew nut milk. While rich in fats, an ice cream staple, cholesterol-free cashews are full of monounsaturated fats, the “good kind” of fats. They are also full of copper, magnesium, zinc and even Vitamin E—critical to stabilizing a healthy blood pressure and preventing against heart conditions, all while supporting a balanced nervous system and with it, a good mood. It’s no wonder you’ll feel so joyful with every little spoonful.

The Original – Salted Caramel Ice Cream
From Brown Eyed Baker, adapted from David Lebovitz’s original

Ingredients

• 2 cups whole milk
• 1 ½ cups granulated sugar (divided)
• 4 tablespoons salted butter
• ½ teaspoon fine sea salt
• 1 cup heavy cream
• 5 egg yolks
• ¾ teaspoon vanilla extract

The Vegan Version – Salted Caramel Ice Cream
Makes approximately 2 pints

Ingredients

• 2 1/2 cups cashew nut milk (divided):
• 1 cup raw cashews, soaked
• 3 cups water
• 1/4 cup agave nectar
• 1 tablespoon coconut oil
• 1 tablespoon vanilla extract
• 1 cup coconut milk (optional—can substitute with an additional cup of cashew milk)
• ½ teaspoon gaur gum
• 1 cup granulated sugar (divided)
• 1 tablespoon + 1 teaspoon salted vegan butter (I used Earth Balance soy-free butter)
• ½ teaspoon (or more—to taste) fine sea salt
• 1 teaspoon vanilla extract
• pecans or other nuts (optional topping)

Directions

1. To make the cashew nut milk, first soak the 1 cup of cashews in tepid water for at least 3 hours or overnight. Then, in a large blender, mix the following for at least three minutes, until thoroughly blended: cashews, water, agave nectar, coconut oil and vanilla extract. Once the cashews are thoroughly blended, use a nut milk bag or very fine cheesecloth over a large bowl or Mason jar to strain the milk. You should be left with a creamy mixture (just like milk) in your bowl or jar.

2. Pour 2 cups of the nut milk back into the blender and add the coconut milk, if using, along with the guar gum and vanilla. Blend together and let stand.

3. In a quart size pot, melt the sugar over medium heat, stirring constantly until liquefied. Once the sugar begins to turn to a copper-red color, add in one tablespoon of butter and stir until melted. Then, slowly add in the ½ cup cashew nut milk and stir together until fully mixed and boiling. Remove the mixture from the heat. Let cool slightly, and pour ½ cup of your caramel mixture into the cashew nut mix in the blender. Blend together until fully combined.

4. Pour the custard mixture into your ice cream maker and use according to the manufacturer’s directions.

5. Meanwhile, add at least ½ teaspoon of fine sea salt to your remaining ½ cup caramel mixture. Once the ice cream custard has been mixed together in the ice cream maker for at least 15 minutes, add in the remaining caramel by simply pouring it into the custard base.

6. Freeze your ice cream until it’s reached the desired consistency, and enjoy!

* Note, top this sweet summer delight with your choice of nuts, caramel, chocolate sauce, cherries or any other vegan toppings you can dream of. I made a candied pecan topping by chopping a few tablespoons of pecans and toasting them on the stove top (in a shallow cast iron pan), with 1 teaspoon melted vegan butter, 1 teaspoon of light brown sugar and a dash of cinnamon and sea salt, until lightly brown and crunchy.

Images: Jennifer Barckley

The post Vegan This: Salted Caramel Ice Cream (That took 730 Days to Perfect) appeared first on EcoSalon.

Let’s get social.

As we said in our recent Friday 5, drinks bring out the sociable sides in our personalities. In historical times feasts brought us together – nowadays it’s more likely to be an array of coffee flavors, or a bottle of something rich and cheeky. In celebration of the great bring-people-together power of beverages, we uncork our archives, take a sip and toast your good health.

Coffee reduces muscle pain. After a hard workout, a cup or two of coffee has been shown to reduce muscle soreness (in women, anyway) more effectively than naproxen, aspirin and ibuprofen. (But don’t replace your water thermos with coffee).

20 Surprising Facts About Coffee

Now hitting the shelves is ZICO pure coconut water. An all natural, 60-calorie alternative. ZICO contains the five essential electrolytes, magnesium, and more. One box of ZICO has more potassium than a banana (15 times more than most sports drinks) to prevent cramping and promote recovery.

A Natural Fitness Drink: Coconut Water

“You could consider me the goddess of organic wine because of my longevity,” says a tres enthusiastic Veronique Raskin of The Organic Wine Company in San Rafael, Calif. “I’ve been at it for 30 years so I should know a couple of things.”

The French native and head cheerleader for the benefits of organic helped uncork the notion of drinking naturally-farmed grape back in 1979. That’s when she brought the first shipment to the U.S. from her family’s 200 year-old vineyard, Bousquette, located in the Languedoc region which borders Provence in the south and produces one-third of France’s grapes.

The Trail to the Tastiest Organic Red Wines from a Certified Grape Goddess

It’s the future, a greener, more enlightened time. You drop in on your local coffee vendor – let’s call it McStarMart – ready for a cup of exquisitely roasted bean-juice to kick start your day. You’re standing quietly in the queue, and – something odd is going on.

People are reaching into their pockets and bags and briefcases, and they’re pulling out mugs of all shapes and kinds. When they reach the counter, they pass them to the barista, who fills them up with their beverage of choice.

There are no disposable cups.

In The Future, We All Carry Mugs

Not only does red wine make steak extra-flavorful, it may reduce cancer-causing compounds naturally found in meats. Frying and grilling meat at high temperatures turns sugars and amino acids of muscle tissue into carcinogenic compounds, but marinating steak in red wine for at least six hours before cooking can reduce two types of carcinogens by up to 90 percent. Use about a cup of red wine, a cup of olive oil and the seasonings of your choice like garlic, parsley and peppercorns.

20 Unusual Uses For Wine

I’m convinced mulled wine was invented as a handwarmer in the depths of winter. It first pops up in the history books around 400 CE, although its European medieval name of Hipocris harks back to Hippocrates, the Ancient Greek “father of medicine” – and it’s not hard to imagine Celtic Mead being dangled over the fire for an extra-warming kick. Nowadays, mulled wine is a popular winter drink across much of northern Europe. For example, in Sweden it goes by the splendid name of glögg.

Hot Wine? Mull It Over

Like other Swedes I’m used to buying glögg already spiced at the Systembolaget, which is the one and only company that can sell liquor in Sweden. Systembolaget has an impressive selection of wine from all around the world and they have over 40 different kinds of glögg, both with and without alcohol. There is even a white glögg which is commonly served cold as an apertif at parties around Christmas. With a selection that great it’s hard to even think of making your own unless you’re a Swede living abroad. Being one of those people, I started making my own and can’t ever imagine going back. At Christmas I want my own glögg. And the glögg has to be done with some drama by caramelizing the sugar.

Glogg: Swedish Traditional Mulled Wine

Images: PoYang, Vegan Feast Catering, Sarah Jane, Johanna Kindvall, photoskate and delphaber.

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A colorful and gluten free rendition of an American classic.

Full disclosure: standard American pancakes have never been my thing. Except for a backcountry version made with M&M’s, they have never been one of my breakfast standards. On the too sweet, too fluffy and too thick side, classic pancakes are optimal if you’re looking for a sugar high with an immediate crash. Not quite my style.

However, once in awhile you come across a version of a recipe that changes your perspective. A good friend named Lisa, who has an ongoing oatmeal vs. pancake breakfast debate in her household, came up with this one. As she says, when someone says “bowl of oatmeal or stack of pancakes?” oatmeal is regularly the winner, so she found a way to combine the two. The result is convincing even for those of us that aren’t usually wooed by the traditional breakfast.

This version ups the ante, bringing in flaxseeds, blueberries and a dash of cardamom; they’re even good as an afternoon snack if you manage to set a few aside.

Oatmeal and Flaxseed Blueberry Pancakes

Ingredients:

• 1 1/8 cup coconut milk
• 2 eggs
• 1 cup gluten free rolled oats
• 1/4 cup buckwheat flour
• 1/4 cup ground flaxseeds
• 2 tablespoons olive oil
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cardamom
• 1 cup blueberries
• Coconut oil for frying

Strawberry and Nectarine Medley

Ingredients:

• 3-4 large organic strawberries, sliced
• 1 organic nectarine, sliced and cubed
• zest of one lime
• 1 teaspoon vanilla sugar (place a vanilla bean in a jar of sugar and store in your pantry for easy use)
• 2 tablespoons shredded coconut

Directions

Prepare Strawberry and Nectarine Medley by combining all ingredients in a bowl and setting aside.

In a large bowl, whisk eggs together with coconut milk and olive oil.

In a separate bowl. mix together dry ingredients. Add to egg and coconut milk mixture. Stir in blueberries.

Drop about a quarter of a cup into a hot frying pan, greased with coconut oil. Flip the pancakes when the top is bubbly and the edges are slightly dry.

Top with fruit and a dash of powdered sugar if you’re really looking to impress.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

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Have your gluten free walnut cake and eat it too.

Packed with protein, omega 3s, and antioxidants, walnuts are an excellent source of energy. Their rich flavor also makes them perfect to bake with. And why wouldn’t you want to bake a cake entirely out of walnuts? Enter the Fig and Coconut Walnut Cake.

This dense cake was inspired by a recipe in a recent issue of Bon Appetit, but with a few tweaks it quickly turned into a gluten and dairy free version. Add in figs, coconut and chocolate and you have a cake that’s just as good for breakfast as it is for dessert.

Fig and Coconut Walnut Cake

Ingredients:

• 3 1/2 cups raw walnuts
• 1/3 cup buckwheat flour
• 3/4 cup almond meal
• 1/3 cup vanilla sugar (place a vanilla bean in a jar of sugar and store in your pantry for easy use)
• 3 eggs
• 1/2 cup coconut oil
• 1/2 cup coconut milk
• 1 teaspoon sea salt
• 1/2 cup dried figs, chopped
• 1/2 cup semisweet chocolate chips
• 1 teaspoon powdered ginger
• 1/4 cup shredded coconut + a couple of tablespoons for covering bottom of cake pan

Directions

Preheat oven to 350F.

Put walnuts in food processor and chop coarsely. Remove 1 cup and set aside in a bowl.

Add buckwheat, almond meal, salt and ginger to the remaining walnuts in the food processor and mix until well blended.

In a separate bowl, beat eggs and sugar together. Note: if you don’t have vanilla sugar, add in a teaspoon of vanilla extract.

In a saucepan, melt the coconut oil. Combine with sugar and eggs and mix in coconut milk.

Add in walnut, buckwheat and almond meal mixture along with the shredded coconut and chocolate chips and mix all ingredients together.

Fold in the remaining cup of chopped walnuts.

Put a tablespoon of coconut oil in a cake pan (I use a 9″ quiche dish) and place in oven until coconut oil is melted. Make sure the bottom of dish is completely greased and sprinkle a layer of shredded coconut. Pour in batter and bake for approximately 30 minutes or until edges of cake are lightly browned.

The post Sunday Recipe: Fig and Coconut Walnut Cake appeared first on EcoSalon.

The gray of winter calls for warm and hearty soups, but what about ones that aren’t made with animal stock? We’ve rounded up some of the best vegetarian soup recipes on the web, full of delicious flavors and packed with great ingredients that are good for your body. They’re sure to warm up your kitchen with wonderful aromas and keep you feeling healthy and full of energy. If you’re feeling extra creative, we even added in some tips on concocting your own veggie soup recipes at the bottom. Bon appetit!

1. Black Bean Soup with Quinoa

If you haven’t discovered the glorious grain that is quinoa, kick off with this soup. Hearty, healthy and full of protein! Adapted from Whole Grain Gourmet.

Ingredients:

2 cups black beans, soaked overnight
2 quarts vegetable broth
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced onion
3 tsp minced garlic
1 cup diced tomatoes
2 Tbsp olive oil
4 tsp chopped cilantro
4 tsp sour cream

Spice blend:

1 1/2 tsp paprika
1/2 tsp dried oregano
1/4 tsp ground new mexico chili pepper (if available)
1/2 tsp cumin powder
salt to taste
1/4 tsp black pepper

Preparation:

1. Prepare basic quinoa.
2. Bring 2 quarts water to a boil in a large pot. Add the soaked beans, reduce heat to low and simmer uncovered until tender. Check water level and add more if necessary. (About 1 hour)
3. Strain the beans and reserve 2 cups of the water.
4. In the same pot, with beans removed, sauté onion, garlic, celery, and carrots in olive oil until the onions are translucent. Add the spice blend and sauté for 1 minute.
5. Pour the reserved cooking water, chicken broth, and tomatoes into the pot. Add the beans and simmer for 20 minutes over low heat.
6. Using a hand held blender, puree the soup in the pan until mostly liquid allowing some texture to remain.
7. Serve soup in a bowl over a scoop of quinoa or brown rice. Garnish with 1/2 tsp of cilantro and 1 tsp sour cream.

Serves 4

2. Apple and Butternut Squash Soup

Orangette has been one of my favorite food blogs for a long time, and author Molly Wizenberg has a great collection of soups. Here’s one that’s perfect for winter ingredients.

¼ cup olive oil
1 2-lb butternut squash, peeled, seeded, and cut into 2-inch pieces (about 4 cups)
2 flavorful apples, preferably Gala, peeled, cored, and cut into 2-inch pieces (about 2 cups)
1 large onion, peeled and coarsely chopped (about 1 cup)
¾ tsp curry powder
¾ tsp ground mace
½ tsp ground cardamom
1 cup good-quality apple cider
1 quart vegetable stock
½ tsp salt
¼ freshly ground pepper, preferably white

Preparation:

Heat oil in a large stockpot over medium-low heat. Add the squash, apples, and onion, and stir to coat with oil.

Sauté uncovered, stirring occasionally, for ten to fifteen minutes, or until onion is transparent.

Stir in the mace, curry, and cardamom, and continue cooking until the onion begins to brown.

Add the cider. Bring the mixture to a boil over medium-high heat, and cook for three minutes. Add the stock, lower the heat to medium-low, and simmer the mixture, partially covered, for another 35 minutes, or until squash is tender.

Working in batches, blend mixture in a food processor or blender until smooth (be careful to not overfill, as hot liquid could expand when machine is switched on, making a huge, burning-hot mess). Return soup to the stockpot. Reduce the soup, uncovered, over medium-low heat, to about one-fourth. Stir occasionally. Stir in salt and pepper, and serve hot.

Serves 4-5

3. Celeriac and Sweet Potato Soup with Ginger

For a taste of French flair there’s no better blog than Chocolate and Zucchini. Although the blog isn’t entirely vegetarian it does have some great recipes, like this easy and zesty one that’s sure to spice up a dreary afternoon.

Ingredients:

1 tablespoon olive oil
2 cloves garlic, peeled and minced
One small head celeriac, about 2 pounds, peeled, quartered and sliced
2 pounds sweet potatoes, peeled and sliced
Salt, pepper
a knob of ginger, about the size of your thumb (that’s 2 inches), peeled, and grated or thinly minced
1/3 cup milk

Preparation:

Heat the olive oil over medium heat in a large soup pot or cocotte. Add in the garlic and cook for 2 minutes, stirring regularly, until fragrant. Add in the vegetables, season with salt and a generous amount of pepper, and cook for ten minutes, until they start to get golden. Pour in hot water (or stock) to just cover the vegetables, add in the grated ginger, stir, and bring to a simmer.

Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom. Stir in the milk (and a bit more water if the mixture is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately, optionally topped with a fresh grind of pepper.

Serves 6

4.Vegetarian Tortilla Soup

101 Cookbooks is the go-to blog for a lot of foodies, and the soup section is huge. I’m a personal fan of the Vegetarian Tortilla Soup; spicy, full-bodied and packed full of flavor. Note: seasoning is very important in this soup, and if it’s not correctly seasoned with salt it will taste flat.

Ingredients:

6-8 corn tortillas, cut in half and then into matchstick-thin strips
a big splash of extra virgin olive oil
fine grain sea salt

20 small yellow or red cherry tomatoes

another splash of extra virgin olive oil
3 cloves garlic, chopped
1 large white onion, chopped
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne or other spicy red chili powder
1 14-ounce can crushed tomatoes
6 cups vegetable broth (or water)

a few sun-dried tomatoes, chopped
1/4 cup of goat cheese, crumbled

Preparation:

Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.

Halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated), so you can do this part in advance if you like. Set aside.

In a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes. Cook down for about five minutes or so, it should thicken a bit. Remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes.

Serve the individual bowls topped with plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Alternately, as I mention up above, you can finish with sliced avocado, cilantro, white onions, and a squeeze of lime. If you like a creamier soup base add a splash of half and half, or stir in some extra goat cheese.

Serves 6

5. Creamy Carrot Soup with Coconut

The coconut milk gives this quick and easy vegan soup a creamy consistency as well as an exotic taste.

Ingredients:

2-3 large carrots, chopped small
1 onion, chopped small
1 tsp fresh ginger, minced
1 1/2 tsp curry powder
1 3/4 cup vegetable broth
1 14 ounce can coconut milk
sea salt, to taste

Preparation:

Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.

Allow to cool slightly, and then puree in blender, working in batches if needed.

Return to heat and stir in coconut milk until well combined.

Season generously with sea salt, to taste.

Serve hot, or, chill until cold and serve as a gourmet vegetarian and vegan appetizer soup. This carrot soup will thicken as it cools, so if serving this vegan carrot soup cold, you may want to add a bit extra liquid.

6. Thai Red Curry Soup

On the vegan train of thought, this is another exotic inspired soup from over at Show Me Vegan, sure to add some flavor to your dinner table. If you like you can switch out the setain for tofu.

Ingredients:

2 Tablespoons vegetable oil
1 large red bell pepper, chopped
6 ounces portobella caps, chopped
8 ounces seitan, chopped
2 Tablespoons vegan red curry paste
1 heaping cup peeled and diced russet potatoes
4 ounces green beans
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment

Preparation:

Heat oil in large pot over medium heat. Saute bell pepper and mushrooms for about 5 minutes. Add seitan and red curry paste. Stir to distribute curry paste, about 2 minutes. Add potatoes and green beans and saute about 1 minute more. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving.

Serves 4-6

7. Lentil Soup with Chipotle Yogurt

Lentils are a vegetarian’s best friend, and the absolutely beautiful blog Sprouted Kitchen has this amazing recipe that combines the legume with other vegetarian favorites like kale and brown rice. Add a dollop of chipotle yogurt and you’ve got a killer combination!

Ingredients:

2 Cups Lentils (French or Black Beluga)
1 Yellow Onion, Diced
1 Fennel Bulb, Diced
1 tbsp. Olive Oil
1 Cup Brown Rice, Cooked (any whole grain will work)
6 Cups Organic, Low Sodium Vegetable Stock
1 tsp. Cumin
1 Large Bunch of Kale, Chard or Combo of Leafy Greens
Salt/ Pepper
1 Lemon

Chipotle Yogurt
1 Cup Plain Greek Yogurt
1 Chipotle Chile in Adobo, Chopped (no more than 2 tsp.)

Preparation:

1. Cook your rice or desired grain and set aside. Boil about four cups water, and boil the lentils for 20 minutes until cooked. Add water as needed. Drain.
2. In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown. Add the stock and cumin. Bring the heat back up to a gentle boil, about 10 minutes.
3. Add the lentils and the brown rice and simmer about 10 minutes. While you are waiting, stem your greens and slice them into thin strips. Taste the soup for salt and pepper, add seasoning as desired.
4. Turn off the heat and add in the greens, stir. The greens will wilt in the hot soup, and avoid overcooking this way. Stir in the juice of half the lemon, add more to taste.
5. Mix the greek yogurt with the chipotle chile and stir. Serve the soup with the dollop of the chipotle yogurt. Warning, chipotles are pretty spicy, so start with a small amount of sauce and you can add if you like it hot. If too spicy, add more yogurt.

Serves 6

8. Soupe de Potimarron, au beurre noisette à la sauge – Chestnut pumpkin soup with sage brown butter

We couldn’t complete this list without a soup with a French name, and this one from Chez Pim is just perfect. The chestnut flavor of the Potimarron gives a surprisingly complex flavor, and just like with any other squash soup, the consistency is certainly smooth.

Ingredients:

1 2-3 pounds Potimarron, or Kuri pumpkin, or, you get the picture
1/2 small onion, cut into cubes
3 cups of milk
3 tbsp of crème fraîche, (you can also use yogurt or sour cream)
1 tbsp butter, soft
salt and pepper to taste

For the garnish:
1 cup of croutons (trim and cut stale bread into small cubes and sauté with a little butter until brown)
4 tbsp butter
3 sage leafs

Preparation:

Preheat the oven to 375F.

Cut the Potimarron into quarters, scoop out the seeds, and rub 1/2 tablespoon of the butter all over the exposed surface. Bake the Potimarron quarters in the preheated oven for 45 minutes.

While the Potimarron is baking, cook the cubed onion in a sauté pan with the rest of the butter and a pinch of salt over a very low heat. Let the onion cooked, while stirring every so often, until uniformly brown and caramelized but not burn, for about 20-25 mins.

When the Potimarron is cooked through, take them out of the oven and let cool for a little bit.

While the Potimarron is cooling down, make the sage brown butter. In the smallest pot you own, preferably a small butter warmer, cook the 4 tbsp butter with the sage leafs until completely melted over low heat. The butter will foam up as it cooks, when the foam subsides, let it continue to cook until you can see the bits of milk solids at the bottom of the pot turning brown. Take the pot off the heat immediately and let cool. If you’ve overcook the butter and the brown bits are getting a bit too brown, then strain the butter into a cool bowl immediately. If not, you can leave the butter and sage leafs to macerate in the warm pot until ready to use.

When the Potimarron quarters are cool enough to handle, scoop out the meat with a spoon. The cooked flesh should separate readily from the skin. You should have about 3-3.5 cups of cooked Potimarron.

Add the Potimarron flesh in a medium pot with the three cups of milk, the caramelized onion, a generous handful of salt, and a few turns of the pepper grinder. Let cook on low heat until it comes to a gentle boil. Turn the heat off, then blend the content of the pot into a smooth puree, either with a hand blender or in a stand blender.

If using a stand blender, pour the blended soup back into the pot and let cook gently over low heat. Add the three tablespoons of crème fraîche (or yogurt of sour cream). Keep stirring and scraping the bottom of the pot or it will burn. Add more salt if needed. When the soup comes back to a gentle boil, turn the heat off and serve.

Serve in a warm bowl with a small handful of croutons and a teaspoon -or two, or three, as you wish- of the sage brown butter.

9. Red Lentil and Saffron Soup

Red lentils paired with the distinct flavor of saffron make this a hearty soup with an exotic flair; plus the saffron flower used is much more inexpensive than saffron threads so it’s a gourmet soup that’s gentle on the pocketbook. From the Chubby Vegetarian.

Ingredients:

2 1/2 cups dried red lentils (rinsed)
1 red pepper (seeded and cored)
1 medium red tomato (cored)
1/2 white onion
1 bouillon cube
1 palmful of dried saffron flower (much cheaper and milder than just the saffron threads)
1 tablespoon olive oil
1 tablespoon beet powder (optional)

Preparation:

Over medium heat, melt butter in a medium-sized pot. Place the onion, tomato, & pepper into the food processor, and turn it on. Let the vegetables get chopped very fine until nearly smooth. Add the vegetables to the butter and cook until most of the moisture is absorbed.

Add the lentils, the bouillon, the saffron flower, and enough water to cover by about 1/2 an inch. Bring to a boil and then cover and simmer for about 20 minutes. The red lentils cook that fast. Blend or leave the lentils whole.

10. Winter Vegetable Soup

Everyone has their soup staple, and this one from Martha Stewart is quick and easy.

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving (optional)

Preparation:

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Serves 4

Make Your Own!

After a morning walk through your local farmers market, your basket is certainly filled with plenty of inspiring vegetable waiting to be put to good use. There are no limits to your food creativity, but if you’re attempting to make your own vegetable soup there are some important things to keep in mind, the most crucial being building layers of taste. Here are a couple of excellent tips to make you a vegetable soup maven from Not Derby Pie.

1. Roast or saute vegetables before adding liquid
2. Toasting spices can elevate the flavor of your soup
3. When replacing meat or poultry broth, use a mix of good vegetable stock, water, and, sparingly, wine or juice

Happy soup making!

Photo Credits: gezellig-girl.com, land camera land camera, Chocolate & Zucchini, 101 Cookbooks, norwichnuts, Whole Grain Gourmet, Sprouted Kitchen, Chez Pim, The Chubby Vegetarian, Martha Stewart

The post Ecosalon Recipes:10 Best Winter Vegetarian Soups appeared first on EcoSalon.