Tag Archives: Spreads And Soups Recipes

Amazing Beet Soup with Goma Dressing

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Normally, I don’t care for beet soup, but then I had leftover beets and I’m really trying to 1.) save and 2.) not let food to go waste. This turned out really good – I think my aversion towards beet soup is now gone. This beet soup can easily be eaten without the goma dressing, but it just adds a whole other kick to it, and the goma dressing is so so easy to make. Find the recipe here.

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All you need is:
3 medium sized beets
1/2 head of celeriac
1/2 red onion
1/2 cup of cashews
1 cup of water (more if needed to make the cashew cream more liquid)
1 tablespoon of nutritional yeast
2 cm of fresh ginger
1 teaspoon of salt
1 teaspoon of cumin

Remove the skin from the beets and celeriac. Peel the onion. Chop everything into 1 inch cubes. Add to a pot and cover with water – just enough so that everything is covered. Boil the veggies until soft enough to blend. Add more water if necessary to make sure the texture is like a velvet soup. Blend the cashews with the water, yeast, ginger and salt. Add more water if needed to this if it’s too much like a paste. It should be creamy. Add the cashew cream into the soup, and stir well. Finally add the cumin, stir and warm the soup – no need to boil. Season with salt and pepper and serve.

Vegan Homemade Goma Dressing

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So… Last time we spoke, I had a bun in the oven. Many months have passed and my husband and I are now enjoying being parents (as is evident from my Instagram feed on the right of this site), even though it at times can be challenging. However, waking up in the morning to look over and see what can only be described as the biggest smile in the world is amazing.

Anyways, after three weeks of a rough hell-alike start to motherhood, and 6 months of adjusting to my new title I’m now enjoying cooking food again – whenever the time is right. First up, let me introduce you to the best dip, dressing or sauce in the world: Goma dressing. It’s so so easy to make and with readily available ingredients in your local shop as well.

Use it plentiful over veggies, raw, cooked, steamed, you name it. Or just as dressing over a salad or your favourite piece of meat.

This is what you need:
1/2 cup of sesame seeds
2 teaspoons of maple sirup
8 tablespoons of cold water
3 tablespoons of rice vinegar (you will most often find this at the shelf where they keep the thai and sushi ingredients in the store)
2 tablespoons tamari (this is gluten-free soya, if you don’t care for gluten-free products feel free to use soya)
3 tablespoons olive oil

This is how you prepare it:
Toast the sesame seeds in a pan until slightly brown – take care not to burn them. Set them aside in a bowl for 15 minutes. Then blend all ingredients together until smooth.