Happy Friday everyone!! I hope you have all had a great week!
My week has been a little up and down but things are looking good today!
Here is a look into the positive parts of my week!
Tried plantains for the first time!! I cooked them up in coconut oil like the purely twins!
In the salad mix: greens (from my urban garden!), grated carrot, 2 fried eggs, dill, sauerkraut, a squeeze of orange juice and tahini drizzle.
Tuesday night ended up being unexpectedly awesome!
We went to the Postal Service concert in town with my sister and her husband! It was actually sold out but my sister was there and texted me that they were selling a few tickets at the door. It was such a good show!! So glad we went!
Thursday morning I tried out a new breakfast. It was a strange but good combo, also from the purely twins. I guess I was very inspired by them all week;)
1/2 an avocado, 1 banana, a scoop of Vanilla vegan protein powder, and cinnamon all mashed together. I also added a small spoonful of coconut oil:) This was so good. For real. I love mashes/puddings!
And finally last night I made some soup! And I loved it. It’s been a little rainy around here this week so I’ve been cravings soups.
Here is the recipe. I hope you like it! I personally love blended soups! My husband doesn’t like the blended consistency as much, but said the flavor was good anyway:)
Coconut Sweet Potato Soup with Plantains and Tofu
- 1 medium sweet potato, peeled and cubed
- 1 cup canned coconut milk (full fat is best)
- 1 cup unsweetened almond coconut milk
- 1/2 of a large plantain, chopped
- 6 oz firm tofu, cubed
- 1 tsp coconut oil
- 1 TB fresh ginger, minced
- 1 tsp curry
- 1/2 tsp coriander
- 1/8 tsp sea salt
- 1/8-1/4 tsp cayenne (your preference)
- 2 TB fresh lemon juice
1. Add milks and sweet potato to a medium saucepan and bring to a boil. Stir in 3 oz of tofu, ginger, curry, coriander, salt, and cayenne. Reduce heat and cover. Let cook until sweet potatoes are soft.
2. While that is cooking, heat 1 tsp of coconut oil in a skillet. Add the remaining 3 oz of cubed tofu and let cook for a about a minute, then add in plantains. Let cook all the way through, stirring occasionally, then set aside.
3. Once the potatoes are cooked pour the soup, let cool for a few minutes then pour into a blender or food processor and blend until smooth. Add in the lemon juice and blend some more. May need to add a little bit of water.
4. Split soup up evenly into 2 bowls and split the tofu and plantain mixture up evenly into the bowls as well.
5. Top with cilantro and enjoy.
These crackers pair well with this soup:)
Let me know if you try this recipe out!
I hope everyone has a great weekend!!
What’s the funnest thing you have done this week? Best thing you ate?