My mom came to visit this weekend.
PS. By the looks of this photo you may need to know that on Saturday it was NO WHERE near chilly. So not only were we sweaty, but our skin had some nice color added to it (I clearly need to defend the looks of me).
Anyways . . . It’s one of her many trips to visit me, but this one we started 5 years ago when I moved to Houston. Each year she comes down to run the Race for the Cure Houston.
On a very chilly Sunday morning, after her brief visit, she left for Montana and her consultation biz. Now, kind of like a small child headed to kindergarten for the 1st time, I get a little sad and lonely after dropping her off at the airport. It is by far the worst feeling because A. I feel like at 28 years old I should probably grow up and B. I never truly know the next time I’ll get to see her.
So with the chilly (56°) weather in Houston I decided to pretend I was in Colorado and snuggle up in 2 jackets and make some homemade comfort food.
What takes me back to Colorado you might wonder?
Soup and Pumpkin, oh and candles . . . as I’ve mentioned before, Mom says that having candles on makes it cozy and warm, so I like to use them as my substitute fireplace.
Or is that what takes me back to fall? Who knows, but it sure did make me feel better after dropping my Momma off at the airport.
Fiery Coconut Curry Soup
Adapted from Cooking Light “Way to Cook Vegetarian” Cookbook
- 1 tablespoons virgin olive oil
- 2 teaspoons minced garlic
- 1/4 cup red curry paste
- 1 tablespoon brown sugar
- 2 (13.5) ounce cans of light coconut milk
- 2 1/2 cups vegetable broth
- 1/4 cup lemon juice
- 1/4 cup finely sliced ginger
- 2 tablespoons low-sodium soy sauce
- 8 oz sliced mushrooms
- 2 handfuls of green beans
- cilantro as garnish
Heat oil in a large pan over medium high heat. Add garlic to the pan; saute 30 seconds. Add curry paste; saute minute (stirring constantly). Add brown sugar; cook 1 minute. Stir in coconut milk, broth, lemon juice, ginger, and soy sauce. Reduce heat to low cover and simmer for an hour. Add mushrooms; cook for an additional 6 minutes. Add green beans, cook for 4 more minutes.
Baked Coconut Herb Quinoa
- 1 cup quinoa
- 1 1/2 cup vegetable broth
- 1 cup light coconut milk
- 1 teaspoon virgin olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
Preheat oven to 375°. Place quinoa in 8×8 glass baking dish. In a pan, combine all the remaining ingredients. Bring to a boil on medium high heat. Add the liquid to the quinoa. Bake for 20 – 30 minutes.
Combine the 2 for a delish dish!
Place a cup of coconut herb quinoa in a shallow bowl. Laddle soup around quinoa. Using thongs, get green beans out of soup and place into bowl.
Cinnamon Pumpkin Cupcakes with Coconut Frosting
Adapted from Happy.Healthy. Life
- 2 cups flour
- 1 teaspoons salt
- 1 tablespoon baking powder
- 2 teaspoon cinnamon
- 1/2 cup sugar
- 1 1/4 cups pumpkin puree (canned, unsweetened)
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1/4 cup agave or maple syrup
- 1 “flax egg” (whisk together: 1/4 cup water + 1 teaspoon flax seeds)
- 1/3 cup apple sauce
- 3 tablespoon virgin coconut oil, melted
- 1/3 cup vegan butter, softened
- 2/3 cup virgin coconut oil
- 1/4 cup almond milk
- 3 cups powdered sugar
- 1 teaspoon cinnamon
- pinch salt
Preheat oven to 350 degrees. Line muffin tins. Combine the dry ingredients in a large mixing bowl. Combine the wet ingredients (except the flax egg) in another mixing bowl. Combine the flaz egg mixture and let stand for 2 minutes. Add flax egg to wet mixture and combine. Fold in the wet with the dry. Pour the batter in the muffin tins – fill them high. Bake for 17-22 minutes or until the outside is toasty to touch and inside bakes through. Allow to cool. Whip up the frosting – Using hand mixer, beat frosting ingredients until smooth. Be sure cupcakes are completely cooled before adding frosting, otherwise te frosting will melt. I recommend placing them in the refrigerator to cool and replace to the refrigerator after frosting is added for 10 – 20 minutes before eating.