vegan

Coconut Carrot Soup

 

 

 

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Coconut Carrot Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1 medium yellow onion chopped
  • 5 cups carrots chopped
  • 4 cups vegetable broth
  • 1 tbsp curry paste
  • 1-2 cans coconut milk to taste
  • 2 tsp salt or to taste
  • 2 tsp pepper or to taste

Instructions

  1. Chop vegetables as necessary.

  2. Bring yellow onion and carrots to a boil in vegetable broth, and turn to a low simmer until soft.

  3. Blend onion, carrots, and broth in blender for 30-45 seconds, until smooth.

  4. Pour blended mixture back into pot and add coconut milk, curry paste, salt, and pepper to taste preferences.

  5. Add coconut milk to the top to look pretty or just eat it up!

  6. PRO TIP: Serve with some toasted sourdough bread. It's so dang good.

Tropical Smoothie

Oh man, friends. I have been on a long and windy road since we last talked (over a MONTH ago whuuuut).

 

Here is a reminder of what I look like in case it’s been too long for you:

 

 

(I KNOW ITS BLURRY BUT MITCH IS TRYING REALLY HARD W HIS PHOTOS SO IF WE COULD JUST SMILE AND NOD THAT’D BE APPRECIATED)

I just recently started a new job at a cute little mediterranean restaurant down here, and I’ve just started a new quarter of school, so I have really been super busy. But I have also been in an enormous creative rut for the last month or so. Enjoying Earth is my passion, and I love everything I do with it, from instagramming to decorating mugs for Etsy, but I have recently just been feeling so drained and mentally blocked that I decided to give myself some time to figure out what I want to do, what directions I want to take with EE, and what I want to achieve from it. I never want to force any of my posts or any of my recipe development if it doesn’t feel right because I think it goes against what I want to be: open, sincere, and genuine. So boy did I take some time off. I took some time to think about new directions for myself and to reach out in my personal life to make some more personal connections along the way as well.

Let me catch you up in ten seconds about all of the fun and enriching stuff I did in the last month:

Went camping w/ UCI’s honors program

Road tripped and met some new friends

Hosted lovely in-laws

Made new friends at work and realized how grateful I am for it

Joined the vegan club at school (real damn excited about that one)

Decided with certainty that I want to have children some day

Pondered about my unique voice in the vegan community and asked myself deeply about what I had to offer

Pondered ways to embrace my unique voice and further my little piece of the v movement

Dropped a class knowing that it would impact my grade but prioritized my well-being and enjoyment over grades

Made some bombin new vegan recipes

Drank this yummy tropical smoothie out of a hollowed pineapple:

 

 

The smoothie recipe is super super simple, but if you would like to hollow out your pineapple for those rad instagram aesthetics, I suggest a pineapple corer/slicer. If you don’t have one, you can ride the struggle bus like me and just scoop out the middle with a strong metal spoon.

Love you all and I can’t wait to talk to you again soon and show you all of the fun new stuff I’ve been planning about!

Kassy

 

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Tropical Smoothie

Prep Time 5 minutes
Total Time 5 minutes
Servings 1

Ingredients

  • 2 bananas medium, sliced and frozen
  • 1/2 cup pineapple chopped and frozen
  • 1/2 cup mango chopped and frozen
  • 1-2 cups coconut milk from can or carton

Instructions

  1. Add all ingredients to a blender and blend until smooth. If it's a little thick, add more coconut milk. If too thin, add more frozen fruits.

 

Turmeric + Herb Hummus

 

 

 

 

 

 

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turmeric + herb hummus

Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 1 can chickpeas drained (keep the bean juice for other recipes!)
  • 3-6 tbsp water or juice from chickpea can
  • 3 tbsp lemon juice (one lemon)
  • 2 tbsp tahini (ground sesame seeds)
  • 1 tsp dried cilantro
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp garlic powder

Instructions

  1. Pour all ingredients into a blender or food processor, beginning with about 3 tbsp of the water. Blend until smooth. If the hummus is too thick, add more water. If too thin, add more chickpeas.

  2. Pour into a container and use this delicious hummus on hummus, falafels, pita bread, or any other mediterranean foods you love!

St. Patty’s Day Pancakes

 

In case you haven’t noticed (or noticed) I have been really into pancakes lately. I have been making pancakes for weekend breakfasts for the last few weeks lately because they are just too dang good not to indulge in on the weekends.

 

 

While I was making these, I had the faintest memory of eating green colored pancakes for St. Patrick’s day at a daycare I went to when I was really young. I pair that memory with a few of that daycare center, wherein I finger painted and made noodle necklaces, but the memories feel almost like dreams from being so far in the past. Isn’t it crazy that our brains can confuse memories and dreams, reality and fantasy? Or is that just why I’m a Psych major?

When they made their pancakes, I have no idea how they made them green, but I doubt they cared much about health so it was probably just green food coloring. Instead of food coloring or any junk like that, these beautiful pancakes actually use SPINACH for their beautiful color. Don’t tell your kids.

Even when I told Mitch, he was skeptical, but after trying them confirmed that they were “dank.” You can take our words for it, or you can test out the healthy spinach twist for yourself!

If you do try them, please please let me know what you think! I love hearing how the recipes go for you and how I can improve them for you in the future!

 

 

Love,

Kassy

 

 

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green st. patty's day pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 pancakes
Author Kassy | Enjoying Earth

Ingredients

  • 1 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup fresh spinach
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 tsp salt

Instructions

  1. Whisk together almond milk, apple cider vinegar, and vanilla extract in a mixing bowl. Let sit for about five minutes.

  2. Place the almond milk mixture into blender with the spinach, and blend until spinach is completely blended in, without any leaf pieces.

  3. In the mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Stir in the spinach-milk mixture from the blender and combine until smooth.

  4. Pour 1/4 cup into pan for each pancake, cook until bubbly on top, then flip and cook until solid and golden brown on their tops.

  5. Stack them up and eat them with any of your favorite toppings!

Cinnamon Mug Cake

 

Do you ever just go to sleep with every intention in the world of going to your 8am Psych lecture but then your husband accidentally sets alarms for 5:00am AND 5:30am, waking you up both times; when you finally fall asleep again, your husband has a sleep spasm and accidentally flails his arm into your face to jolt you awake again; you decide to just wake up a little later and skip a shower to get to school on time; and you wake up for a last time to your dog literally vomiting on you (he ate too much too quickly -_-), THEN PEEING ON YOU?

Because I just had that morning. It sounds like a goddamn movie right? A goddamn horror movie. (more…)