Ginger Curry Carrot & Squash Soup

Vegan, Gluten-Free, Dairy-Free, Nut-Free

Entree

American

Yield: 4

Author: Alisha Vavilakolanu

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Ginger Curry Carrot & Squash Soup (Vegan, Gluten-Free, Nut-Free)

Cook time: 30 MinTotal time: 30 Min

Ingredients

• 2 cups carrots, peeled and cubed
• 1 cup butternut squash, peeled, seeded and cubed
• 1/2 large white onion, coarsely chopped
• 2 cloves garlic, minced
• 6 tbsp olive oil
• 1 1/2 tsp ground ginger
• 1 1/2 tsp curry powder
• 4 cups vegetable broth
• salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. In a large bowl, combine carrots, squash, onion, garlic, oil, ginger and curry powder. Toss to coat.
3. Transfer to a parchment-lined baking sheet. Bake at 400 degrees for 30 minutes.
4. Add roasted vegetables, salt, pepper and vegetable broth to a high-speed blender. Blend until smooth and creamy.
5. Serve warm with bread or croutons.

https://thelishlife.com/blog/ginger-curry-carrot-squash-soup

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Tag @lish_life on instagram and hashtag it #thelishlife

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Vegan Shrimp Scampi with Spaghetti

Vegan shrimp? Whaaaat?! Yup, you read that right. This “Shrimp” Scampi with Spaghetti is 100% plant-based and totally delicious. It’s tangy, creamy, and garlicky—everything you want a shrimp scampi to be! I haven’t been too creative with vegan seafood lately so I really wanted to challenge myself with this dish. I am so happy with how it turned out! So, are you ready to have your mind (and tastebuds) blown or what?!

What exactly is the “shrimp” in this recipe? Hearts of palm, of course! It’s got a really fishy texture and a nice, salty flavor that makes it the perfect substitute for shrimp. It’s also way easier to find than the mock vegan shrimp I sometimes see people using in these kinds of dishes. You can find hearts of palm in the canned goods section of many grocery stores.

Vegan, Dairy-Free, Gluten-Free Option

Entree

Italian

Yield: 4

Author: Alisha Vavilakolanu

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Vegan "Shrimp" Scampi with Spaghetti

Prep time: 5 MCook time: 20 MTotal time: 25 M

Ingredients:

For the vegan shrimp

• 2 cans hearts of palm, sliced into thin rounds
• 1 tbsp olive oil

For the creamy lemon garlic spaghetti

• 8 oz spaghetti (can be gluten-free)
• 1 cup raw cashews, soaked overnight
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1/3 cup unsweetened plant milk
• salt and pepper, to taste
• water, for blending

Optional

• 1/2 cup baby tomatoes
• 1 tbsp capers

Instructions:

1. Add the oil to a large skillet and bring to medium heat. Sauté the hearts of palm for about 3 minutes, or until browned.
2. Cook the pasta. Bring a large pot of salted water to a boil and add the spaghetti.
3. Prepare the lemon garlic sauce. Add cashews, lemon juice, garlic, plant milk, salt and pepper to a high-speed blender. Add water to desired thickness. I added about 1/4 cup.
4. Drain your pasta. Add it along with sauce to the skillet. Toss the vegan shrimp and pasta in the sauce until evenly incorporated.
5. Optional: Top with tomato and capers for added tanginess.

https://thelishlife.com/blog/vegan-shrimp-scampi

Did you make this recipe?

Tag @lish_life on instagram and hashtag it #thelishlife

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Chocolate Chip Peanut Butter Swirl Brownies

You will need:

• 1 cup flour

• 1/2 tsp salt

• 1/4 tsp baking soda

• 2 chia eggs (2 tbsp chia seeds + 5 tbsp water)

• 3/4 cup sugar

• 1/3 cup coconut oil, melted

• 1/4 cup nondairy milk

• 1 tsp vanilla extract

• 3/4 cup chocolate chips, melted

• 1/4 cup peanut butter

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Line an 8 x 8 baking pan with parchment paper.

2. In a large mixing bowl, combine flour, salt and baking soda.

3. In a separate bowl, whisk together chia eggs, sugar, oil, milk, vanilla extract and melted chocolate chips.

4. Pour wet mixture into dry. Whisk to combine.

5. Melt peanut butter in microwave for about 30 seconds.

6. Pour brownie batter into pan. Drizzle melted peanut butter on top with a spoon. Use the back of the spoon to swirl the peanut butter into the brownie batter.

7. Bake at 350 degrees for about 40 minutes.

8. Serve warm!