Monday, November 25, 2013

Holiday Menu Part 1

Vegan Holiday Menu

Kabocha Squash Soup -

1  Kabocha Squash 
1 Can of OG Coconut Milk
Pinch of Soma Salt or Celtic Sea Salt

Cut in half the Kabocha Squash and place on baking pan in oven at 375. Cook until squash is soft and fragrant. Scoop squash out with a spoon into a blender "Vita Mix" add one can of coconut milk and blend till smooth. Place soup back in pan to heat on low and add soma salt. This recipe is so easy & sweet.

Saffron Rice w/ Broccoli -

1 cup of Basmati rice
2 cups spring water
2 pinches of saffron
pinch of Soma Salt or celtic Sea Salt
pinch of onion powder "optional"
pinch of garlic powder "optional"
1 small head of broccoli florets cut small

Bring water to a boil in small sauce pan. Add the rice and stir in the rest of the ingredients. Turn to low simmer. Place lid on. when rice is done fluff with fork and add broccoli in. Cover broccoli with the rice and place lid back on . Let broccoli steam until bright green. Stove is off at this point.

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