Seasonal Spicy Squash Soup

It’s Autumn! 🍂🍁

It’s getting all cosy and the weather is cooling down so what better than a seasonal spicy squash soup to warm your cockles?! It’s so healthy you wouldn’t believe and its really easy to make. It’s really tasty and whenever I make it I surprise myself with how good it is so if you only try one of my recipes, make sure its this one.

What you will need:

– 30-40 minutes of your precious time
– 2 sweet potatoes
– 3 carrots
– 1 small onion (1/2 a large onion)
– 150ml rice milk
– 3tbsp nutritional yeast
– 1 tsp smoked paprika
-1 tsp Cajun spice
– 1 tsp garlic powder (or 2 cloves of garlic)
– 1.3L water
– fresh basil to garnish
– crusty bread (of your choice)

Step 1
Peel and chop all of your veg. You can chop the pieces relatively chunky as you will blend them later anyway.

Step 2
Add all of the veg to the pot along with 3-400ml of water on a high heat and set to boil.

Step 3
Once the water is boiling, add garlic, paprika and Cajun spice and season with salt and pepper. Let this continue to boil/simmer on a medium heat for about 5-7 minutes for the veggies to soak up the spices.

Step 4
Add the nutritional yeast, rice milk and extra water to the pot. Cover the pot and leave to simmer on a low to medium heat for 15 minutes.

Step 5
Put the mixture into a blender and blitz until smooth.

Step 6
Put the blended mixture back into the pot and simmer for 5 more minutes to let the flavour deepen. Season to taste and garnish with basil. Serve with bread for extra indulgence and enjoy! (It tastes extra yum with some cashew cream on top – if you’re feeling fancy 😉)

Nutritional Spotlight

*If you’re like me and like to know what’s in your food, you’ll be happy to know that this soup is a healthy one.
*Rewired isn’t going to count the calories for you as there aren’t enough in the soup to worry about.
*I can definitely tell you that the ingredients in this soup have many benefits and I will list jut a few:

Carrots, butternut squash and sweet potatoes all help with eye health, collagen production and lung health.
Garlic is well known for it’s health benefits. It protects against cancer by blocking the conversion of nitrates and nitrites into cancer as well as inhibiting the action of aflatoxins (the substance found in peanuts which cause cancer). It can lower cholesterol and also prevents blood clots – a safer way than taking an Aspirin a day.
Nutritional yeast – A vitamin B12 supplement which is a must for all vegans (plus it’s very very tasty – bonus!).

So there you have it – why not give this recipe a try? Just use the hashtag Rewired and I will keep an eye out for your creations on Instagram.

Happy creating!

Rewired 💕🌿

Easy Peasy Puff Pastry Pizza

The easiest pizza base ever – just roll and go! Here’s my recipe for an easy peasy puff pastry pizza which is both delicious AND Vegan – what more could you ask for?!

To make two small, or one large pizza you will need:
– about 30 minutes of your precious time
– 250g jus-rol puff pastry (it’s vegan yay!)
– 150ml – 200ml pasata
– 2 garlic cloves (finely chopped)
– a handful of basil leaves (and extra for garnish)
– a handful of spinach
– 1 1/2 courgette
– 1 tomato
– 2-3 sweetfire beetroots (optional)
– 1 mushroom (sliced)
– 1/2 small red onion (sliced)
– a dusting of flour (I just used plain flour)
– salt and pepper (to taste)
– 1/2 tsp garlic, herbs and tomato seasoning (or mixed, dried Italian herbs)
– vegan mayo (or you might want to branch out and use vegan cheese – I haven’t found one that melts yet)

Before you do anything, preheat the oven to 200 degrees Celsius!

Step 1
Make the sauce. Pour the pasata into a pot with the garlic, some fresh basil and the dried Italian herbs. Simmer on a low to medium heat for 7-8 minutes and season with salt and pepper to taste.

Step 2
Dust a chopping board with the roll out pastry. Make sure it’s a few millimetres thick as it will puff up in the oven. Prick the pastry with a fork (leaving the ‘crust’) so it doesn’t puff up in the oven.

Step 3
Assemble your pizza. Spread the sauce over the pastry and add the toppings.

Step 4
Pop the pizza in the oven until the crust is golden brown and the base is cooked through (about 15-20 minutes). If you want to add vegan cheese, add this to the pizza about 5 minutes before you take your pizza out of the oven so that it has time to melt.

Step 5
Garnish the pizza with a sprinkling of Italian herbs, fresh basil and spinach. Generously drizzle your vegan mayo over the top for extra prettiness.

Step 6
Enjoy your super tasty vegan meal. You might want to serve these with sweet potato fries or a salad for a lighter approach.

Happy creating!

Rewired 💕🌿

Easy Breezy Coconut Curry

Hey peeps!

When you get home and it’s dinner time but you can’t be bothered, this is a great meal to whip up in just 15 minutes. Yea I got you 😉

Rice (of your choice)
1 courgette
3 mushrooms
1 tomato
1 tbsp coconut milk
40ml water
1/2 tsp garam masala
Juice of 1/2 lemon
Salt and pepper to taste

Put your rice on to boil in the pot (follow instructions on the pack). While this is simmering, chop your veg and put in a pan with your water on a medium heat. When the veg starts to soften (after about 4/5 mins) add in your garam masala and lemon juice. Keep this going for another 5 minutes and then add the coconut milk and season to taste. Add some fresh coriander if you have any available as it just makes everything tastes amazing and light and yummy!

Happy creating

Rewired 💕🌿

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