Coconut Curry and Potato Leek Soup join forces to make a tasty and satiating vegan dish that works great as either an appetizer or a main course. Enjoy a delicious and deeply flavored broth that will sit satisfyingly in your belly thanks to an extra helping of coconut cream. No omnivore’s dilemma here!

Ingredients:

• 2 large leeks, finely chopped
• 2 large carrots, finely chopped
• 2 stalks celery, finely chopped
• 4 medium sweet potatoes, coarsely chopped
• 4-8 garlic cloves, finely chopped
• 4 cups vegetable broth
• 1 can (13.5ounces) coconut cream
• 1 tablespoon curry powder
• 2 bay leaves
• 1 teaspoon red pepper flakes
• 3 tablespoons cooking oil
• salt & pepper to taste

Directions:

Sauté leeks, carrots, and celery with a pinch of salt in cooking oil over high heat until it starts to brown. Add garlic and continue sautéing until vegetables form a dark brown crust. Add curry powder and red pepper flakes and sauté for 20-30 seconds. Add 2 cups of the vegetable broth and scrape the bottom of the pot with a spatula to release all the delicious brown bits. Add the rest of the vegetable broth, bay leaves, and sweet potatoes. Bring to a boil and simmer for 15-20 minutes or until the sweet potatoes are soft. Fish out the bay leaves and blend using an immersion blender. Alternatively, mash the sweet potatoes with your spatula for a rustic texture. Add the coconut cream, mix, and season to taste.

The post Vegan Soup: Coconut Curry Potato Leek appeared first on Out There Venture.

It used to be that the mention of a vegan recipe elicited visions of boring cardboard-tasting snacks that only the most devout would consume. This energy bar breaks through that barrier with robust flavor and texture. 

Ingredients: 

• 3/4 cup almond flour 
• 1/2 cup cacao powder 
• 1 1/2 cup oat flour 
• 2 1/2 cups dried plums or apricots 
• 1/3 cup coconut oil, melted 
• 1/4 cup shredded coconut  
• 1 tablespoon local honey 
• 1 tablespoon bee pollen 
• 1 tablespoon hemp fiber 
• 1/4 teaspoon Himalayan pink mineral salt 
• 2 tablespoons of each of the following: chia seeds, flax seeds, pumpkin seeds, powdered roasted dandelion root, and powdered nettles 

Directions: 

Pulse the apricots and coconut oil for a minute in a food processor to easily blend, then add all ingredients except flax and pumpkin seeds until it’s a thick paste. Sprinkle half of the chia, flax, and pumpkins seeds into a 13 x 9 casserole dish, press in the energy bar mix, then evenly sprinkle and pat on the rest of the seeds. Let it harden in the fridge for an hour, then cut into bars. Wrap in reusable beeswax wraps for a planet-saving alternative to plastic wrap.

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One World Spokane, a Sprague Ave. organic community kitchen, has begun hosting guest chefs and live music on Friday nights from 5:30-8. Tonight, they’re featuring Stephanie Smith for an entirely vegan meal. For non-vegans, here’s a great opportunity to answer that burning question, “What do vegans eat?”

On the menu:
Split Pea Soup
Roasted Butternut Squash & Cauliflower Soup
Bulgar Wheat Pilaf
Lentils & Cabbage w/Vinegar Dijon Marinade
Curried Garbanzo Beans
Scalloped Potatoes
Local Greens Salad
Asian-Inspired Coleslaw

The killer acoustic group The Danger Bears will provide the mellow harmonies.

The deal at One World is: you pay what you can and/or what you think the meal is worth.

Call One World Cafe at 270-1608 for more information.

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