I’ve been dreaming of making this carrot soup for some time now. I have really come to love soup, even though my husband isn’t so crazy about it. That means that I can enjoy a whole batch for my lunches this week.
This creamy carrot soup recipe is dairy-free, vegan, and paleo-friendly. The creaminess comes from light coconut milk, instead of the regular dairy cream found in cream soups.Brightly orange coloured, this soup will make a lovely side to an Easter dinner, a time I always look forward to celebrating with my family.
Growing up, Easter was always one of my most favourite weekends of the year. Our Easter bunny always put on a great egg hunt, something we continued to do into adulthood at my parents’ house on Easter Sunday morning. The egg hunt always had to be expanded to a new degree of difficulty every year too.
*Disclaimer: No vegans were harmed in the making of this casserole.
If I told you that I had a recipe for a hearty vegan casserole, would you believe me?
I said HEARTY, not healthy. Also this is definitely very healthy. Lentils, brown rice, and TONS of veggies.
Nope, didn’t think you’d believe me about the hearty vegan thing. I didn’t believe me either, actually. ‘Hearty’ and ‘vegan’ are just two words that don’t normally go together. Well, they can go together I suppose, like hammers and thumbs.
This lentil and brown rice casserole is a perfect example of a hearty vegan dish – warm and filling, with lots of flavour. It’s reminiscent of a nice winter hash or a really thick stew. Packed with fibre and protein, it will please even the meat eaters in your life.
This recipe takes a while to cook, so be sure to plan for that. It also makes great leftovers for lunches.
Posted in all recipes, casseroles, gluten-free, healthy, vegan, vegetarian
Tagged brown rice, frilly casserole series, lentil and brown rice casserole, lentils, vegan, vegan casserole, wild rose detox
Three hyphens in one recipe title. A record for me, I’m sure.
Contrary to the recipes I usually post on The Frilly Apron, I’m actually a healthy eater. I’m a firm believer in moderation, and I think there’s a place in a person’s diet for the occasional indulgent dish.
I’ve had a lot of requests lately to post more healthy recipes on the blog, so I’m trying to show you some healthy recipes more frequently.
This apple butter recipe contains no added sugar – just the sweetness from the apples (in the form of fructose, or fruit sugar), some lemon juice, and cinnamon.
How long have I been waiting to use that blog title?
Personal story for you… When this Selena Gomez song came out, I used to sing it at the top of my lungs in the car. It was just to much fun to sing. I sang it while my husband was with me too. All. The. Time. Typical of us, we changed the lyrics. It’s what we do. To almost every song we’ve ever heard. This one got turned into, “I love you like a love song, beep beep”.
My husband’s called me Beep Beep ever since. Aww…
On to dinner.
Remember the beets we roasted on the weekend? These ones? I mentioned then that I had big plans for them. Today’s the day I let you in on my plans for the gorgeous roasted beets.
Have I mentioned how much I love beets? Yes, I have. If you haven’t had the opportunity to try beets that aren’t pickled, I want you to know that they are a lot different than the ones you’re probably used to seeing in the centre of the Thanksgiving table. Just like a cucumber doens’t taste the same when it’s pickled, neither does a beet. Don’t get me wrong – I love pickled beets too, but fresh roasted beets are a completely different thing. I think they taste just a bit like corn on the cob. Maybe not. But they’re goooood, really good.
This evening for dinner, I threw together a yummy and healthy beet salad with a maple vinaigrette. It took me about 15 minutes, since the beets were roasted on the weekend. So simple, so nutritious, so quick, and so pretty.
This salad is completely versatile too – switch out the pine nuts for walnuts or any other nut, or leave them out completely if you’d like. Serve without the goat cheese if you’d like to. Use any herb you’d like too – dill would be fantastic. If you don’t have herbs, don’t sweat it. The beets and the vinaigrette are all you really need here.