Tag: cream

Avocado Cream

~ Karine K ~ 1 Comment
Avocado Cream
Avocado Cream

I use this Avocado Cream when I make Cauliflower and Walnut Tacos. The beauty about this recipe is that unlike guacamole, it stays green and vibrant overnight. The next day, make yourself a taco salad with the leftovers.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Avocado Cream

Avocado Cream
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 avocados
  • 1/2 cup mayo or coconut yogurt
  • Juice of 1 lime
  • 1/3 cup fresh cilantro, minced
  • 1 jalapeño pepper, seeded and minced
  • 1/2 teaspoon sea salt

Instructions

In a medium bowl, place the avocado, mayo, lime juice, cilantro, jalapeño, and salt. Purée with a hand-held mixer or until smooth. Bon appétit!

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Crème à l’avocat

Avocado Cream
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J’aime bien cette recette parce que contrairement à une guacamole, la crème conserve sa vivacité et sa couleur jusqu’au lendemain.

  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 2 avocats, sans le noyau
  • 1/2 tasse de mayo ou de yogourt de coconut
  • Jus de 1 lime
  • 1/2 tasse de coriandre fraîche, émincée
  • 1 piment jalapeño, émincé
  • 1/2 c. à thé de sel de mer

Instructions

Dans un bol moyen, placer l’avocat, la mayo, le jus de lime, la coriandre, le jalapeño, et le sel de mer. Réduire en purée au robot ou à l’aide d’un mélangeur à main. Bon appétit!

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Raw Bell Pepper and Corn Soup

~ Karine K ~ 1 Comment
Raw Bell Pepper and Corn Soup
Raw Bell Pepper and Corn Soup

This Raw Bell Pepper and Corn Soup is the perfect addition to your summer menu. It is light, quick to make and pretty enough for company. You can omit the corn for a simple bell pepper soup as well. If you like raw soup, be sure to check this Raw Cream of Vegetable Soup.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Raw Bell Pepper and Corn Soup

Raw Bell Pepper and Corn Soup
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Method: No-cook
  • Cuisine: Raw

Ingredients

Scale
  • 2 1/2 cups of water
  • 1 red bell pepper, seeded and chopped
  • 1 yellow or orange bell pepper, seeded and chopped
  • Kernels from 2 ears of corn (keep a little bit to decorate)
  • 2 cucumbers or 2 zucchinis, peeled and chopped
  • 1/4 cup shallots, chopped
  • 3 tablespoons fresh lime juice
  • 2 cloves of garlic
  • 1 teaspoon caraway seeds
  • 1 teaspoon Italian seasoning
  • 2 teaspoon sea salt
  • Pinch of pepper
  • Garnishes: fresh corn kernels, sliced green onion

Instructions

Mix all the ingredients in a high speed blender, until creamy. Serve garnished with fresh corn kernels and green onions. Bon appétit! 

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Soupe crudivore aux poivrons et maïs

Raw Bell Pepper and Corn Soup
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  • Author: Karine K
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 6 portions 1x
  • Method: Sans cuisson
  • Cuisine: Vivante

Ingredients

Scale
  • 2 1/2 tasses d’eau fraîche
  • 1 poivron rouge, sans les graines, haché
  • 1 poivron orange ou jaune, sans les graines, haché
  • Grains de 2 épis de maïs (conserver des grains pour décorer)
  • 2 concombres ou 2 zucchinis, pelés et hachés
  • 1/4 tasse d’échalotes françaises, hachées
  • 3 c. à soupe de jus de lime frais
  • 2 gousses d’ail
  • 1 c. à thé de graines de carvi
  • 1 c. à thé d’assaisonnement à l’italienne
  • 2 c. à thé de sel de mer
  • Pincée de poivre noir
  • Garnitures: grains de maïs, oignon vert tranché mince

Instructions

Mélanger tous les ingrédients dans un mélangeur haute vitesse, jusqu’à l’obtention d’une soupe crémeuse. Garnir de grains de maïs frais et d’oignon vert. Bon appétit!

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Cream of Asparagus Soup

~ Karine K ~ Leave a comment
Cream of Asparagus Soup
Cream of Asparagus Soup

This Cream of Asparagus Soup is super easy to make and tastes as if you would bite into a fresh asparagus stalk, thanks to the “asparagus broth” I use to blend it. Only three ingredients to bring you to asparagus heaven!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other asparagus recipes, check out this Corn and Asparagus Salad with Marinated Cucumbers and this Orzo, Asparagus and Broccolini Salad.

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Cream of Asparagus Soup

Cream of Asparagus Soup
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  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 bunches of asparagus, trimmed (trimmings kept for asparagus broth)
  • 1/2 cup coconut milk
  • Sea salt and pepper, to taste

Instructions

In a large skillet with a lid, place the asparagus and fill the bottom of the skillet with about 1/2 inch water. Bring to a boil, cover and let the asparagus “steam” until tender, about 7-10 minutes. While the asparagus is cooking, place the trimmings into a small pot, fill with about 2 cups water and boil for 10 minutes. Strain and keep the cooking liquid.

In a high speed blender, place the asparagus, 1 cup of the cooking liquid, 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Blend until a silky smooth consistency is achieved. Carefully add the coconut milk and blend for a minute more. Remove to a pot, taste and adjust seasonings. You may serve garnished with fresh asparagus spears, sautéed mushrooms (as pictured), or crispy shallots.

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Crème d’asperges

Cream of Asparagus Soup
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  • Author: livitygardens
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 bottes d’asperges, parées (conserver les queues pour le bouillon)
  • 1/2 tasse de lait de coconut
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle avec un couvercle, placer les asperges. Verser environ 1/2 pouce d’eau dans le fond de la poêle. Porter à ébullition, couvrir et laisser les asperges cuire pendant environ de 7 à 10 minutes. Pendant que les asperges cuisent, placer les queues d’asperge dans une petite casserole et remplir avec 2 tasses d’eau. Bouillir pendant 10 minutes, égoutter et conserver le liquide de cuisson.

Dans un mélangeur, placer les asperges, 1 tasse de liquide de cuisson des queues, 1/4 c. à thé de sel de mer, et 1/4 c. à thé de poivre. Mélanger à haute vitesse jusqu’à l’obtention d’un mélange onctueux. Ajouter le lait de coconut et mélanger à nouveau pendant une minute. Placer dans un chaudron, goûter et assaisonner au goût. Servir garnie de champignons sautés (comme sur la photo), des pointes d’asperge fraîches, ou des échalotes françaises croustillantes.

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Ginger-Spiced Kabocha Squash Soup

~ Karine K ~ 2 Comments
Ginger-Spiced Kabocha Squash Soup
Ginger-Spiced Kabocha Squash Soup

Perfect with any type of winter squash, this Ginger-Spiced Kabocha Squash Soup is velvety and spicy. Serve it garnished with toasted pumpkin seeds and fresh cilantro for a wonderfully festive soup, or with these mixed nuts.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Ginger-Spiced Kabocha Squash Soup

Ginger-Spiced Kabocha Squash Soup
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 1 kabocha squash, cooked whole in the oven for 1 hour at 400˚, peeled and seeded, cut in cubes
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1/2 cinnamon stick
  • 1 tablespoon garlic-ginger paste (alternatively, use 2 teaspoons minced garlic and 2 teaspoons minced ginger)
  • 2 cups vegetable broth
  • 1 cup coconut milk
  • Sea salt and pepper, to taste
  • Fresh cilantro and toasted pumpkin seeds, to garnish

Instructions

Heat olive oil over medium-high heat in a large pot with a cover. Add the onion and the cinnamon stick and sauté until onion is tender and caramelized. Add the garlic-ginger paste and cook for one minute. Add the cubes of cooked squash, mix well and cook for another 2 minutes. Add the broth and the coconut milk, mix well. Bring to a boil, lower the heat, cover, and simmer until the flavors are well combined, about 10 minutes. Remove the cinnamon stick and let cool for a few minutes. Transfer to a blender and blend until silky smooth. Garnish and enjoy. Bon appétit!

Keywords: soup, squash, ginger, holidays

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Crème de courge kabocha au gingembre

Ginger-Spiced Kabocha Squash Soup
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  • Author: livitygardens
  • Prep Time: 10 minutes
  • Cook Time: 1 heures
  • Total Time: 1 heures 10 minutes
  • Yield: 4 à 6 portions 1x

Ingredients

Scale
  • 1 courge kabocha, cuite au four pendant 1 heure à 400˚, pelée et les graines enlevées
  • 1 c. à soupe d’huile d’olive
  • 1 oignon, en dés
  • 1/2 bâton de cannelle
  • 1 c. à soupe de pâte d’ail et gingembre (ou utiliser 2 c. à thé d’ail frais émincé et 2 c. à thé de gingembre frais, émincé)
  • 2 tasses de bouillon de légumes
  • 1 tasse de lait de coconut
  • Sel de mer et poivre, au goût
  • Coriandre fraîche et graines de citrouille rôties, pour garnir

Instructions

Dans une grande casserole avec un couvercle, chauffer l’huile d’olive à feu moyen-élevé. Ajouter les oignons et le bâton de cannelle, et cuire jusqu’à ce que l’oignon soit tendre et caramélisé. Ajouter la pâte d’ail et gingembre et cuire pendant une minute. Ajouter les cubes de courge cuite, mélanger et sauter pendant 2 minutes. Ajouter le bouillon de légumes et le lait de coconut, et bien mélanger. Porter à ébullition, réduire le feu et couvrir. Cuire pendant 10 minutes, afin que les saveurs se marient. Retirer le bâton de cannelle et laisser refroidir quelques minutes. Verser dans un mélangeur et mélanger jusqu’à l’obtention d’une texture lisse. Garnir et savourer. Bon appétit!

Keywords: soupe, crème, courge, kabocha, hiver

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Cream of Wild Mushroom

~ Karine K ~ 2 Comments
Cream of Wild Mushroom
Cream of Wild Mushroom

This Cream of Wild Mushroom soup is a plant-based version of one of my favorite soups. I was always a huge fan of Ina Garten’s famous cream of wild mushroom soup. It called for one stick of butter and two cups of heavy cream! This is one of those things that are hard to make plant-based. I tried it with almond milk, soy milk, pea milk, but nothing gave me that smoothness I was looking for. At that point, I knew nothing else would do the job as well as coconut milk. So here we are, with a smooth and dairy-free version. Adapted from: Cream of Wild Mushroom Soup, by Ina Garten.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Cream of Wild Mushroom

Cream of Wild Mushroom
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 small leeks, chopped (white and pale green parts only)
  • 1 lb. wild mushrooms, cleaned, trimmed, and coarsely chopped
  • 1/4 cup all-purpose flour
  • 1 cup dry white wine
  • 4 cups homemade mushroom or vegetable broth
  • 1 teaspoon minced fresh thyme
  • 1 can full fat coconut milk
  • 1/2 cup parsley, minced
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon pepper

Instructions

In a large Dutch oven, or soup pot, heat the olive oil and the butter over medium heat and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown, but not burnt. Bring the heat to medium and add the wild mushrooms. Cook for 10 minutes, until the mushrooms are browned and tender. Add the flour and cook for one minute. Add the white wine, scraping the bottom of the pot and cook for one more minute. Add the broth, the thyme, the sea salt and pepper, and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until slightly reduced. Add the can of coconut milk and the parsley. Taste and adjust for salt and pepper. Heat through and serve. Bon appétit!

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Crème de champignons sauvages

Cream of Wild Mushroom
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 portions 1x

Ingredients

Scale
  • 1 c. à soupe d’huile d’olive
  • 2 c. à soupe de beurre
  • 3 petits poireaux, hachés (partie blanche et vert pâle seulement)
  • 1 livre de champignons sauvages, nettoyés, parés et hachés grossièrement
  • 1/4 tasse de farine tout-usage
  • 1 tasse de vin blanc sec
  • 4 tasses de bouillon de champignons ou de légumes
  • 1 c. à thé de thym frais, émincé
  • 1 boîte de lait de coconut
  • 1/2 tasse de persil frais, émincé
  • 1 1/2 c. à thé de sel de mer
  • 1 c. à thé de poivre noir

Instructions

Dans une marmite ou une cocotte, chauffer l’huile d’olive et le beurre à feu moyen. Ajouter les poireaux et cuire à feu doux pendant 15 à 20 minutes, jusqu’à ce que les poireaux commencent à caraméliser. Réduire le feu et ajouter les champignons. Faire revenir pendant 10 minutes, jusqu’à ce que les champignons soient dorés. Ajouter la farine et cuire pendant une minute. Ajouter le vin blanc et déglacer la marmite. Une fois le vin évaporé, ajouter le bouillon de légumes, le thym, et assaisonner de sel de mer et de poivre. Porter à ébullition, réduire le feu et laisser mijoter pendant 15 à 20 minutes. Ajouter la boîte de lait de coconut et le persil. Goûter et ajuster les assaisonnements. Bon appétit!

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