Creamy Baked Potato Soup

Tonight all I wanted was a big bowl of hearty soup. When I came across this recipe I couldn’t resist. Easy, filling, creamy and comforting. Perfect for a cold San Francisco evening. But how does one make a creamy dairy-free soup? Coconut milk? Almond milk? Cashews? This time my friends… the answer is almonds. Yup almonds. They add a rich creamy texture that’s hard to beat and will be something I experiment with more in the future.

Creamy Potato Soup - kalelovesquinoa

Since I was feeling more hungry than creative tonight, I didn’t experiment much with garnishes. But some nice things to try might be smashed russet potatoes, crispy kettle chips, roasted cauliflower or veggie bacon bits. Have fun experimenting and in the meantime, enjoy this soup!

Creamy Potato Soup Potatos | kalelovesquinoa

Creamy Baked Potato Soup
Prep time: 30min – 1hr …it really only takes about 20 minutes but you need to soak your almonds for at least an hour
Serves 4 – 6

What you need:

1/2 cup raw almonds (soaked and then peeled)
1 1/2 cups water (you could also use some GF veggie broth)
1 extra large russett potato (or two small) (about 3 cups sliced potato)
1/4 cup nutritional yeast
1/8 tsp  fresh ground pepper
1/2 – 1 tsp sea salt to taste
1 tsp nutmeg (literally a late-night revelation, I’d say it’s optional, but I love nutmeg and it adds great flavor!)
1/2 tsp garlic
pinch of cayenne or chili powder for some heat!

What you do:
  1. Soak almonds for at least an hour in warm salt water. If you can, it’s best to soak these overnight but if you don’t have that kind of time 1 – 2 hours should do the trick.
  2. While your almonds are soaking, prep and peel potato and boil in hot water until tender. Drain and set aside.
  3. Once your almonds are done soaking, drain and rinse. Next, soak them in boiling water for 3 – 5 minutes. To peel, drain almonds and squeeze them gently between your fingers and the almond should pop right out!
  4. Now it’s blending time! Add boiled potato, peeled almonds, water and spices to a high speed blender or large food processor. Blend until smooth and creamy. You may need to add more liquid depending on how thick you like your soup, I added a little more myself.
  5. Heat it up in a microwave and serve! Top with a tad more salt, pepper, and cayenne pepper. and for some yummy garnish ideas try chopped cilantro, chives, warm veggie bacon bits, or crispy potato chips yum 🙂
Creamy Potato Soup | kalelovesquinoa
Adapted from

Winter Kale & Beet Salad

Merry Merry Merry Christmas to all and to all (almost) a goodnight!

photo (14)

This Christmas, I was charged with bringing a salad to our Christmas dinner partay. Salad? I got this. Well, this salad actually ended up evolving significantly from the original recipe I had on hand. In fact, the original suggested dressing was really less than stellar… However, I got creative and one tray of burnt pine nuts and one dressing makeover later… we had a winner!

Enjoy this yummy fall salad and feel free to mix things up with some different nuts or adding some vegan feta cheese. Check out this delicious dairy free, gluten-free and vegan faux feta I have discovered! Heidi Ho Organics makes the yummiest vegan cheeses I’ve ever tasted.

What will you add to your salad?

Winter Kale & Beet Salad
Prep time: 20mins
Serves 6 – 8 as a side or 3 – 4 as an appetizer

What you need:

For the salad:
4 curly kale leaves
6 red leaf lettuce leaves
4 or 5 medium red beets
1 tsp maple syrup
1 tsp lemon
walnuts & pecans

For the dressing:
2 tbsp lemon juice
1 tbsp lemon zest
1 1/2 tbsp maple syrup or honey
1 clove garlic minced (I actually used a dime sized squeeze of garlic paste!)
1/4 tsp sea salt
1/2 cracked black pepper

What you do:

  1. Preheat oven to 350 degrees to toast the nuts.
  2. Julienne beets drizzle with 1 tsp maple syrup and 1tsp lemon juice and set aside and let the beets soak it all in!
  3. Chop lettuce and kale, making sure to remove the kale stems and ripping or chopping into bite sized pieces.
  4. Toast your nuts for 5 to 8 minutes but make sure to keep an eye on them! (See afore mentioned burnt nuts…)
  5. While the nuts are toasting, let’s make our dressing! This dressing is supper easy and so yummy. Mix all ingredients together and feel free to adjust salt and pepper to taste. Once mixed, drizzle over kale and lettuce. You might want to check on your nuts now!!!
  6. Distribute beets on top of salad and then top with toasted nuts, viola! Taste central. 🙂

Enjoy! P.S. Sorry about the crummy pictures, I’m working on it 😉 XO