SMOOTH SOUP

Smooth Soup is very creamy, rich, and delicious. It is easy to eat and easy to digest!  Pick a flavor profile for the soup and use hardy vegetables that can be pureed smooth.  We add the tofu at the end to increase the protein.
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Ingredients

• 1 tsp seeds (cumin, coriander, fennel, dill, ajwain) base this on your recipe flavor profile

• 1 tbsp oil (olive or coconut)

• ¼ cup onion, diced

• ¼ cup celery, diced

• ¼ cup carrot, diced

• 2 clove garlic, diced

• 1 tbsp fresh ginger, grated

• 1 tbsp fresh turmeric, grated

• 2 cups veggies (potatoes, squash, zucchini, beets, carrots, etc), chopped

• 1 tsp dry herb blend (recipe flavor profile)

• 1 tbsp fresh herbs (recipe flavor profile)

• 1 tsp salt

• 1 tsp pepper

• ​¼ cup apple cider vinegar

• 4 cups mineral broth

• 1 cup tofu (silken preferred)

Instructions

1. Heat a large pot over low to medium heat.  Add the seeds in and toast until fragrant (about 3 minutes).

2. Add the olive oil over low to medium heat.  Once heated, add the onion, celery, carrot.  Saute for 3 minutes.  

3. ​​Add the garlic, ginger, and turmeric.  Saute for 3 minutes.

4. Put the veggies into the pot along with the herbs, salt, and pepper.  Turn the heat to high and stir everything together well for one minute.

5. Add the apple cider vinegar and scrape the bottom of the pot to remove any sticky bits. Cook for 2 minutes.

6. Slowly pour in the mineral broth.  Turn the heat up to high and stir.  Bring to a boil and then immediately reduce to a low simmer.  Crumble the tofu and add it to the soup. Simmer for 20 minutes.  Stir frequently.

7. ​Remove from heat and cool the soup with an ice wand.  Once cool, blend the soup in a blender.

CORNBREAD

Ingredients

• 1 1/2 batches flax egg (1 1/2 Tbsp flaxseed meal + 4 Tbsp water as original recipe is written)

• 3/4 cups unsweetened plain almond milk (plus 1 Tbsp)

• ​1 tsp lemon juice or apple cider vinegar

• 1/2 tsp baking soda

• 1/3 cup vegan butter, melted (I like Earth Balance)*

• 1/2 cup organic cane sugar or granulated sugar

• 2 Tbsp unsweetened applesauce

• 1/2 tsp sea salt

• 3/4 cups fine yellow cornmeal (plus 1 Tbsp )

• 3/4 cups unbleached all-purpose flour* (plus 1 Tbsp)

Instructions

1. Preheat oven to 350 degrees F (176 C) and grease an 8x8-inch baking dish (adjust number/size of baking dish if altering batch size).

2. Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

3. To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.

4. Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.

5. Add batter to prepared dishes and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.