Bean-Coconut Soup

A delicious soup matched with a green salad equals a happy tummy that keeps you satisfied for hours.

Bean - Coconut Soup
Serves 6
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Ingredients
  1. 4 cups of vegetable broth
  2. 1 can of black beans, rinsed and drained
  3. 1 can of pinto beans, rinsed and drained
  4. 1 onion, diced
  5. 1 Tbsp of garlic powder
  6. 1 15 oz can tomato sauce
  7. 1 cup water
  8. 2 tsp cumin
After the soup is done
  1. 1-1/2 cup of unsweetened coconut milk in carton or for a creamier version 1 can of light coconut milk
  2. Fresh cilantro, chopped
  3. Tortilla Chips
Instructions
  1. Place a 1/4 cup of vegetable broth in large pan. Add diced onion and saute until they start to become transparent.
  2. Add remaining ingredients up to the cumin. Stir to combine ingredients and bring to a light boil. Reduce heat to a simmer, cover and cook for a minimum of 30 minutes.
  3. The soup can be left as is or for a creamier texture, use immersion blender.
  4. Add coconut milk.
  5. To serve - ladle into bowls and top with cilantro and pieces of tortilla chips.
Adapted from Skinny Ms
Adapted from Skinny Ms
Deliciously Inspired http://www.deliciouslyinspired.com/
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Seaside Cupcakes

My grandson turned ONE and I had a chance to get creative designing cupcakes for his pool birthday party.  

Ocean Cupcakes - 3

Cupcakes and Frosting – I used my vegan cupcake recipe which you can find here   This recipe creates a tender cake and uses no eggs.  I used Spelt Flour (but you can use flour of your choice) and unsweetened almond milk (but you can use milk of your choice).

Cupcake Steps1

 Half of the batter I left vanilla and the other half I added some melted chocolate and butterscotch chips plus cocoa.

Cupcake Making2

I used a decorator bag and tip to help the frosting resemble ocean waves.  I was going to use cute ocean themed cake decorations I found on all the cupcakes but could only find 1 package of 5 at the store.  I was tired and didn’t want to run around so I came up with chocolate shells and starfish to use.  Here is how I did it:

Vanilla Candy Melts (can find at your craft store)

A shell candy mold (I remembered I had this in a cupboard way back from my days of raising children)

Decorator Sugar blue and yellow (kind of looked like sand)

Food Coloring (blue)

1 package of premade  sugar cake toppers 

To make the candy shells:  

1.  Melt some of the vanilla candy melts in a bowl in the microwave for 30 second increments – stirring in between. Don’t overcook the chocolate.   I then placed the melted chocolate in a ziplock bag and slightly cut the corner.  This gave me a way to squeeze the chocolate into the molds.  Fill mold 1/2 of the way , give a couple of light taps on the counter and stick in freezer.  They will be ready to pop out in minutes.  I also added some blue sprinkles into the chocolate.  Then on others I placed some sprinkles in the bottom on the mold and then added the chocolate on top.  This gave me three different looks to my shells.

To make the starfish:

1.  Use a sharp knife and score from center out five or six times.

IMG_3659

 

Caden eating cupcake

 

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Vanilla Cupcakes

This is my go to cupcake recipe.  I like it because depending on the ingredients it can be vegan and it is a good choice for anyone that needs to watch their egg intake.

Vanilla Cupcakes

Vanilla Cupcake
Serves 24
A versatile cupcake recipe.
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 Tbsp apple cider vinegar
  2. 1 ½ cup almond milk, unsweetened or (your choice of milk)
  3. 2 cups white spelt flour, (or your choice of flour)
  4. 1 cup white sugar
  5. 2 tsp baking powder
  6. ½ tsp baking soda
  7. ½ tsp salt
  8. ½ cup coconut oil, melted and cooled
  9. 1 ¼ tsp of pure vanilla extract
  10. Vanilla Frosting
  11. 1/3 cup Earth Balance or Butter, softened
  12. 4 cups Powdered Sugar
  13. 2-3 Tbsp Almond Breeze or Milk
  14. 1 tsp Pure Vanilla
Instructions
  1. CAKE
  2. Preheat oven to 350 degrees. Line two-12-cup muffin pans with muffin cups.
  3. Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together. Let sit 5 minutes until curdled (little bubbles will appear on top).
  4. In large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
  5. In a separate bowl whisk together the almond milk mixture, oil and vanilla.
  6. Pour the wet ingredients into the dry mixture and mix well.
  7. Spoon the batter a little more than halfway into prepared cups. (Do not overfill) Lightly bang pan against counter to even out batter.
  8. Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
  9. Cool in pan on a cooling rack.
  10. Make frosting below.
  11. When cool – Top with frosting and sprinkles.
  12. FROSTING
  13. 1/3 cup Earth Balance or Butter, softened
  14. 4 cups Powdered Sugar
  15. 2-3 Tbsp Almond Breeze or Milk
  16. 1 tsp Pure Vanilla
Notes
  1. Add a little cocoa into either the cake mix or frosting and you have chocolate 🙂
Deliciously Inspired http://www.deliciouslyinspired.com/
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