Pumpkin-Chickpea Blissful Soup

The happiness inducing meal! This incredibly healthy soup is full of L-tryptophan from the pumpkin, a chemical which absorbs your body with a sense of well-being and tranquility!

ingredients:
2 cups of pumpkin
2 Tbsp cumin seeds
sprinkle of salt and pepper
2 tsp olive oil
1/2 cup water + 1 veggie stock cube
juice of one clementine (or an orange will do!)
1 can of chickpeas

directions:
1. cut pumpkin into cubes
2. coat with cumin, salt & pepper, and oil
3. put these pieces in a pot & add stock
4. after pumpkin has softened (should take 5-10 minutes), add chickpeas & clementine juice, then with a blender, puree all ingredients until a heavenly consistency is reached
5. cook for a further 5-10 minutes then serve!

garnish with salt, pepper, and basil!
happiness with every spoonful!

Chunky Tomato + Basil Soup

slurp up a bowl of vitamin enriched tomato & basil soup on a chilly day! this italian-inspired meal will provide you with vitamin A for your eyes, lycopene for glowing skin, plus calcium and vitamin K for strong bones! perfetto!

serves 4

ingredients:
8 tomatoes (we used roma)
2 handfuls fresh basil
1 large brown onion
salt & pepper, to taste
3 cloves of garlic
3 Tbsp cold-pressed olive oil (+ another Tbsp spoon, optional!)
juice of half a lemon

directions:
1. heat up 3 Tbsp olive oil in a pot
2. once bubbles are forming, add in roughly chopped garlic and onion. let soften for 5 or so minutes
3. now add tomatoes, chopped into chunks
4. using a spatula or spoon, crush the tomatoes. keep crushing until much of the juices have been extracted, though make sure chunks remain!
5. add your salt and pepper. we added maybe 4 pinches of salt and equal amounts of pepper, but this is completely up to your palette!
6. add finely chopped basil & lemon juice
7. at this point you can add another Tbsp of olive oil to enhance the flavour, but again this is optional

enjoy!
serve with crusty bread (maybe ciabatta!)

Baked Potato Bowls

here's our very own chili soup served in baked potatoes! perfect for a grey day like our's is this afternoon. enjoy!

serves 2
ingredients
for "bowl":
1 large potato
salt
olive oil

for chili (makes 2 serves + leftovers):
1 can lentils
1 can tomatoes
1-2 tsp chili powder
sprinkle of smoked paprika
1 brown onion
2-3 cloves garlic
1 veggie stock cube
juice of half a lemon
pepper, to taste
pinch of salt
tsp mixed herbs

for sour cream:
150g silken tofu
1 tsp olive oil
juice of half a lemon
2 tsp apple cider vinegar
pinch of sugar
2-3 pinches of salt


directions:
1. start by baking your potato. cut in half, drizzle in olive oil & sprinkle with salt. bake in 200 C oven for 40 minutes
2. in the meantime, whip up your chili. saute diced onion and garlic in stock cube + some water for about 3 minutes
3. now mix in lentils and tomatoes & add the seasonings
4. while you let the chili cook for ten minutes or so, create your vegan sour cream: all you have to do is blend your ingredients together until a smooth, creamy texture is reached
5. once potato halves are baked, spoon out a cavity in each, then pour in chili! top with your delicious sour cream

mama's miso soup

mama's making dinner tonight. and what a delicious meal she is preparing! a miso soup with tofu, seaweed, noodles and some veggies. yummy, mama!

ingredients:
around 8 cups water
2 Tbsp tamari
a rough cup of dark leafy greens of your choosing
1 cup dried shiitake mushrooms
2 medium carrots
3 cloves garlic
1 spring onion
1 pack udon noodles (200 grams)
3 large sheets seaweed
5 Tbsp miso paste
1 pack silken tofu (300 grams)

directions:
1. heat up water & throw in tamari
2. roughly chop green leafy vegetable, and also cut carrots into "matchsticks" & throw these in to boil
3. grind up or finely chop your garlic and add this in!
4. break up (mama sliced with scissors) seaweed and add, as well as mushrooms
5. cut tofu into mini pieces and toss in
6. now add in your noodles
7. let boil for around 10 minutes & then add in finely chopped spring onions

serve steaming and eat with those you love