Angie Adventure isn't too concerned with the cool temperatures we are experiencing here in YYZ. She's in Dawson Creek for the next week and it's a freezing -30ºC there. She warms up with delicious food and plenty of soup! Here she is with her most recent vegan and gluten-free concoction.
To all of you who live without a juicer, my sincere apologies (though, you could ask WestJet for one this Christmas). This recipe's base is homemade carrot and celery juice with a giant hunk of ginger - perfect for helping repair the damage from your christmas party (not so helpful if the damage was kissing your boss…).
8 celery stalks
hunk of ginger (approx. 1"x1")
1 large onion, sliced
4 cloves garlic, finely chopped
1 tbsp dried rosemary
a sprinkle of cayenne
sea salt and ground pepper to taste
3 cups water
1 head of kale, torn into tiny pieces
3 cups potatoes, chopped
coconut oil for sauté
nutritional yeast (optional)
1/ Juice carrots, celery, and ginger. Set aside.
2/ Sauté onion and garlic until see-through and soft. Add rosemary, cayenne, and sea salt & ground pepper. Stir together.
3/ Add juice, 3 cups water, and potatoes. Cover with lid and cook on medium low until potatoes are soft, but not falling apart.
4/ Mix in kale. Cook until kale is soft and bright green. Adding more salt and pepper, if necessary.
5/ You can sprinkle a tbsp of nutritional yeast on each bowl, and it gives it a delicious cheesy flavour.Serve hot!