Quick carrot and ginger soup

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After 15 hours of fasting, you’d think that the first thing I’d want to do is dig into a ginormous meal, right? Nah, soup and salad are what I crave all day. I know it sounds strange, but that’s just the way it is. After so many hours of not having anything in your system, your stomach kind of gets used to it — and come iftar time, you’ll find yourself physically incapable of stuffing your face no matter how much you try.

One of my sisters-in-law once made this delicious carrot and ginger soup, so I tried to make my own vegan version minus the cream and the butter.

It’s super simple to make, mega good for you and tastes great. My husband and I finished 4 bowls in one day.

What you need:

  • 1 kilo of carrots
  • 2 tablespoons of grated ginger
  • 2 cloves of garlic
  • 3 spring onions
  • 1 handful of raw cashews
  • 1 organic stock cube
  • sea salt and pepper
  • 1 liter of boiling water
  • 1/2 can of coconut milk (optional, but makes it much creamier)
  • Olive oil

 

How to make it:

  • In a large pot, add some olive oil and add the chopped carrots, spring onions, ginger, and garlic and saute lightly.
  • Then, add the stock cube, cashews, and boiling water and bring to the boil.
  • Simmer on low for about 20 minutes or until you can pierce carrots with a fork.
  • Turn off the heat, add the coconut cream (optional) and with a hand blender, blend the soup together till nice and silky.
  • Add salt and pepper to taste.
  • I like to serve pureed soups with a dollop of yogurt and you can top with some fresh coriander or dill.

 

As always, easy peasy.

Let this be a testament that you can get that creamy, hearty soup you’re craving, minus all the nasties from the cream. Give this soup a try, I promise you won’t be missing anything.

Oh, and since you’re here, why not show me some love on Instagram?

Easy potato, leek and butter bean soup

 

Potato leek and butter bean soup - straighupbananas.jpeg

Have I ever mentioned that I originally wanted to blog ONLY about soups…? Dumb, I know. But I’m an avid fan of everything slurpy and thought it would be a good idea to dedicate a website to my slurping obsession. Then, that same day, I was watching an episode of New Girl and Jess tells Schmidt that she’s “Straight-up Bananas, yo” and I literally popped my laptop open and bought the domain on spot. Fast forward four years and here we are…with a thriving Instagram account (have you followed me yet?), and less than impressive website (help meeeee)

Long story, short: I love soups. Probably way more than I should. Now add Ramadan and my constant need to break my fast with any kind of soup and you’ve got some good old-fashioned improv happening in the kitchen.

And the leek, potato and butter bean soup was born.

Super simple to make and MEGA good — it tastes creamy and cheesy for some reason without an ounce of either.

It takes about 20 minutes to put together and then you just puree it with a handy, dandy hand blender and you are good to go, mi amigo.

Here’s what you’ll need:

  • 2 Leeks
  • 1/2 kilo of potatoes, skinned and diced
  • 3 cloves of garlic
  • 1 lemon
  • 1 can of fullfat coconut cream
  • 2 organic stock cubes
  • 1 spring onion
  • 1 tablespoon of melted coconut oil
  • 1 can of white butter beans
  • 1 liter of boiling water
  • Dill, coriander or spring onion for serving (optional)

How to make it:

  • First, make sure you clean the leaks as they sometimes can be gritty
  • Put 1 liter of water to boil in a kettle
  • In a pan, melt the tablespoon of coconut oil
  • Slice the leeks, garlic, and spring onion and add to the pot to saute a bit
  • Then add the diced potatoes, stock cubes and boiling water and bring to a boil
  • Once up to the boil, lower the heat and let the soup simmer for 15 minutes (or until potatoes are completely tender…like mashed potato tender)
  • Add the can of butter beans and cook a bit more (1 minute or 2)
  • Turn off the heat and add a cup of coconut milk and the juice of the lemon
  • With a hand blender, blend the mixture until completely cream
  • Serve with freshly cracked black pepper, a drizzle of olive oil and some dill or any other herbs.

This soup is easy, delicious and perfect for Ramadan — you’re going to love it, I promise!

While you’re here, why not check out my Instagram account and follow me!

Refreshing coconut, watermelon and lime agua fresca

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This Ramadan it’s all about getting good food in your body in the short time you have to get you through the next day. It’s also about easy, quick, and simple recipes that you could make, and then sit back, relax and enjoy your favorite Ramadan-friendly show.

This simple agua fresca recipe is full of all the ingredients you need to replenish your electrolytes and rehydrate after a day of no food and water.

Ingredients:

  • 1/2 a medium watermelon, diced
  • 2 young coconuts
  • The juice of 1 lime
  • Mint leaves (for serving)
  • Lime slices (for serving)

 

How to make it:

In a blender, place the diced watermelon, coconut water and the juice of the lime and blend together.

Using a seive, pour the juice from the blender into a jug, trying to get rid of any seeds that might be caught in the juice.

Serve in glasses wih ice, lime slices and mint leaves.

Enjoy! 🙂

 

It’s simple, I feel like a recipe might be a waste, but I really think it’s one you  should you try. I’m fasting writing this, so I definitely know it’s a recipe that I’m going to have to go back and edit the crap out of this. lol

Give it a try and let me know what you think. Oh, and how’s about a follow on the ole’ Gram of the Insta? @straightupbananas 

6-ingredient vegan pasta dish

Simple spaghetti sauce straightupbananas

My go-to meal when I’m in dire need of groceries and need something wholesome and easy for lunch.

Made of 5 ingredients and in two pots — it’s a win- win for me any day.

Ingredients:

  • Wholewheat pasta of your choice
  • 1 can of organic crushed tomato
  • 4 cloves of garlic
  • olive oil
  • Green peas
  • Sea salt

 

How to make it:

  • In boiling water with some sea salt, add the pasta and cook as instructed on package.
  • While the pasta is cooking, in a frying pan, add the olive oil and fry the garlic till nice and golden.
  • Then, add the can of crushed tomato and cook together.
  • Add some pasta water to get a nice rich consistency for the sauce.
  • Once the pasta is cooked through, add the pasta to the sauce and cook together then add the frozen green peas making sure not to over cook it.

That’s it, you’re done!

Hey why not visit my Instagram page: @straightupbananas

 

Homemade hummus on roasted eggplant

Hummus roasted eggplant StraightupBananas

I like eggplants now, can ya tell? And my love for hummus knows no bounds. So imagine mixing the two together??

Insanely easy, and a really good variation to bread with hummus this roasted eggplant topped with garlicky hummus, pomegranate jewels, coriander, and sumac is the perfect side dish or snack for any meal!

Ingredients:

  • 1 large eggplant cut down the middle
  • olive oil
  • 1 can of chickpeas
  • 3 tablespoons of tahini sauce
  • 1 lemon
  • 1 clove of garlic
  • 1 teaspoon of cumin
  • sea salt

 

How to make it:

Drizzle some olive oil on the eggplant halves along with some sea salt and stick into the oven till it’s nice and soft when pricked with a fork

In the meantime, make the hummus by sticking all the ingredients aside from the eggplants into a food processor and blitzing till it has the consistency you like.

Once the eggplants are no longer disks of molten lava, spread the hummus on the roasted eggplant and garnish with some pomegranate jewels.

 

Voila! You’re done! Looks beautiful, tastes amazing and it’s a good way to get some extra veggies into your diet!

Give the recipe a try and follow me on Instagram: @straightupbananas

Quinoa-stuffed baby eggplants

Quinoa stuffed baby eggplant StraightupBananas

The more I get into this whole 90% plant-based diet, the easier I’m finding it to become creative in the kitchen!

A few nights ago I made these spicy quinoa stuffed baby eggplants with pomegranate and let me tell you, the plate was almost licked clean (read: licked clean like a dog).

The beautiful thing about this recipe is, the quinoa itself–if made in bulk–could also be a quinoa salad for another meal. So it’s sort of like preparing two meals in one and both meals need no longer than 30 minutes — sounds like a win-win to me.

Ingredients:

  • 4 small eggplants
  • 4 cloves of garlic
  • 2 cups of white quinoa
  • A handful of toasted almonds
  • Pomegrenate jewels
  • Olive oil
  • Sea salt
  • Cinnamon
  • Cumin
  • Chili flakes
  • Pomegranate molasses
  • Sumac
  • Mint leaves
  • Coriander
  • Spring onions

 

How to make it:

  • First, slit the eggplants down the middle, drizzle with some olive oil and cook in the oven for about 20 minutes or until the eggplants are cooked all the way through
  • While the eggplants cook, prepare the quinoa by boiling it with some water and sea salt until the quinoa cracks open and reveals its ‘tail’.
  • Once the quinoa is cooked, drain excess water and add spices, 1 teaspoon of olive oil, 2 tablespoons of the pomegranate molasses, toasted almonds, pomegranate jewels, and herbs.
  • Remove the cooked eggplants from the oven and once cool enough to handle, with two forks open up the slit and season with some sea salt.stuff with as much of the quinoa mixture as possible.
  • Then, stuff the eggplants with as much of the quinoa mixture as possible.
  • Drizzle on some more pomegranate molasses to taste and add some pomegranate jewels and herbs for garnish.
  • Refrigerate whatever it leftover

 

There it is, super simple, super clean and insanely delicious — in fact, I think I’m making this tonight again!

Please give it a try and why not follow me on Instagram as well: @Straightupbananas

Roasted coriander and pepper baby potatoes

Roasted baby potato side dish straightupbananas

So Spinney’s was gracious enough to invite me to their Virtual BBQ a few weeks ago, they sent me a hamper with all the essentials for a great BBQ at home. We set a time and a few hashtags, invited a few friends over and put together a beautiful feast full of fun and delicious food.

One of the jewels of this gathering was the roasted baby potatoes spiced with garlic, coriander, red chili peppers, lemon and chipotle tabasco sauce. I usually opt in for a side dish of roasted potatoes anytime I have a gathering — they’re always one of the first things to go!

Super simple, deliciously crispy and no deep frying involved — this perfect side dish to anything could be ready in less than twenty minutes as you go about cooking the rest of your meal!

Ingredients:

  1. 1 lb of baby potatoes (the whole sack)
  2. 8 cloves of garlic (leave the skin on)
  3. Coriander (to taste)
  4. Chipotle Tobasco sauce
  5. 1 lime
  6. sea salt
  7. olive oil
  8. 1 liter of boiling water

 

How to make it:

1- In a large pot, bring the water to boil and drop in the potatoes and the cloves of garlic (skin on). Cover and boil for about 10 minutes or until you can pierce it with a fork.

2- In a pestle and mortar, bash together the coriander leaves and chili peppers, then add some olive oil, lime juice, sea salt and chipotle sauce.

3- Once the potatoes are cooked, drain them really well and leave in a colander till they’re completely dry.

4- Bring a large pan to hight heat, add some oil and add the completely dry baby potatoes.

5- Allow the potatoes to get nice and crispy.

6- Squeeze out the soft garlic from the skin and add to the potatoes to fry (holy smokes will this spell AMAZING)

7- Once the potatoes have gotten beautifully golden and crispy, add the coriander, chili and chipotle mixture and let the sauce coat the potatoes and fry for another minute.

 

These potatoes are fluffy and floury on the inside, and crispy and spicy on the outside — everything you’d ever want from a potato, man.

 

Give it a try and follow me on Instagram since you’re here!