Vegan, Carrot Coconut Bisque

 

 

This soup is light, creamy and a little sweet in all the right kind of ways. 

 Ingredients:  7 medium sized carrots  1 t minced ginger  1 T garlic  2 cups vegetable stock  1 can coconut milk   2 T olive oil   salt   Start with steaming your diced carrots in a pot with 2 cups vegetable stock, 2 T olive oil, ginger and garlic. Cook until carrots are soft enough that a fork can easily move through them. Add your can of coconut milk and let simmer for another 10 minutes. Blend until smooth and season with salt to liking. For a thinner soup add more stock while blending.   Top with chopped chives and olive oil drizzle.

Ingredients:

7 medium sized carrots

1 t minced ginger

1 T garlic

2 cups vegetable stock

1 can coconut milk 

2 T olive oil 

salt 

Start with steaming your diced carrots in a pot with 2 cups vegetable stock, 2 T olive oil, ginger and garlic. Cook until carrots are soft enough that a fork can easily move through them. Add your can of coconut milk and let simmer for another 10 minutes. Blend until smooth and season with salt to liking. For a thinner soup add more stock while blending. 

Top with chopped chives and olive oil drizzle.

Whole Roasted Chicken Tikka Masala

     Whole Roasted Chicken Tikka Masala     Ingredients:   1 4-5 LB whole, organic chicken   1 head garlic   1 meyer lemon  1/2 cup of greek yoghurt   3 T olive oil   1/2 t coriander  1/2 t cumin  1 t paprika  1 t garlic powder   1/2 t garam masala   1/2 t chili powder   Salt & Pepper   Preheat oven to 375 degrees. Before trussing the chicken season generously with salt and pepper on the outside and inside of the bird. Make your marinade- Mix half a cup of greek yoghurt, coriander, cumin, paprika, garlic powder, garam masala, chili powder and juice of 1/2 lemon. whisk until smooth and the spices have blended evenly with the yoghurt. Coat the cavity and outside of the bird evenly. Truss your chicken and place in a roasting pan.   Watch a video on how to truss here:  https://www.marthastewart.com/973737/how-truss-chicken    Cut garlic head in half and place on opposite sides of the board. Drizzle with olive oil and cook covered for 1 hour and uncovered for the last 1/2 hour. Serve w/ crispy potatoes or turmeric rice and mixed green salad. 

 

Whole Roasted Chicken Tikka Masala

Ingredients:

1 4-5 LB whole, organic chicken 

1 head garlic 

1 meyer lemon

1/2 cup of greek yoghurt 

3 T olive oil 

1/2 t coriander

1/2 t cumin

1 t paprika

1 t garlic powder 

1/2 t garam masala 

1/2 t chili powder 

Salt & Pepper

Preheat oven to 375 degrees. Before trussing the chicken season generously with salt and pepper on the outside and inside of the bird. Make your marinade- Mix half a cup of greek yoghurt, coriander, cumin, paprika, garlic powder, garam masala, chili powder and juice of 1/2 lemon. whisk until smooth and the spices have blended evenly with the yoghurt. Coat the cavity and outside of the bird evenly. Truss your chicken and place in a roasting pan. 

Watch a video on how to truss here: https://www.marthastewart.com/973737/how-truss-chicken 

Cut garlic head in half and place on opposite sides of the board. Drizzle with olive oil and cook covered for 1 hour and uncovered for the last 1/2 hour. Serve w/ crispy potatoes or turmeric rice and mixed green salad.