Homemade Vegan Butter with Radishes and Toast (Lecithin, Soy, Nut, Gluten and Dairy Free) + the Homemade Life by Molly Wizenberg

The realization that one can make homemade vegan butter is jaw-dropping. No more plastic tubs. No more unpronounceable ingredients. The future is no longer bleak... Exaggeration? Possibly. I'm prone to dramatization. But we're talking truths here. Vegan Butter - although a bit of an oxymoron - is possible and attainable in your own home. And for dairy-free and vegans everywhere, that is a brighter future.

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Most recipes for vegan butter use a lecithin and a gum. I'm sensitive to gums so I tend to avoid those and I wanted to use things I already have in my pantry (and if you've made my coconut milk cheddar, you will too). I've had vegan butter on my To-Do List for quite some time but I didn't get the gumption until I read the Books for Broads March & April book pick:

This radish toast recipe was inspired by  A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg. She blogs over at Orangette. Her beautiful stories and witty food humor were incredibly enjoyable. Although not dairy or gluten free, the recipes were elegantly simple, mouth-watering, and inspiring. And that's ultimately what I look for in any book - Inspiration. Parisian romance is a plus.

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Homemade Vegan Butter (nut, lecithin, gum, soy dairy, and gluten free)
1 cup coconut oil *
3 tsp agar agar powder (avilable on amazon)
1/2 cup coconut milk (plain and unsweetened - almond also works well)
1 tsp apple cider vinegar

3 TB grapeseed oil
1/2 tsp salt

*If you don't like the coconut oil taste use Refined Organic Coconut Oil which doesn't have the coconut-y flavor that extra virgin or unrefined does.

1. Put coconut oil and agar agar powder on medium heat in small saucepan until it starts to have a rolling boil. Remove from heat and let cool five minutes.
2. Meanwhile add apple cider vinegar to coconut milk.
3. Pour all ingredients in a food processor or vita mix. Blend two minutes or until completely incorporated. Put in fridge (or freezer for quick solidity).

To make the Radish Toasts:
Vegan Butter (Recipe above)
Black Pepper or Favorite Flaky Sea Salt
2 Bunches of Radishes
Gluten-free Toast (I used Udi's Gluten-Free Whole Grain Bread) but it would also be delicious on one of my favorite recipes from the talented Sarah Britton from My New Roots - this sprouted and leaven-free life-changing loaf.

Toast bread slices, top with butter, radish slices, and flaky sea salt or cracked black pepper.

Enjoy!

Question of the Day: What do you plan to do with your vegan butter?

*Just a note, I've not attempted baking with this vegan butter but as soon as I do, I will let you all know how it turns out!

Week of Love: Roasted Asparagus and Red Potato Soup

As I was rifling through my old blog, I came upon this old number and knew I had to re-post it! This was from my origianl week of love recipes - all of which I named in French names (not that I'm a romantic or anything). I still make this delicious soup and my husband still requests it!

I thought about re-doing the photography but I actually enjoy the old photos (I just removed the old watermark). This soup has a soft little spot in my heart as it was one of my first recipes (that we both enjoyed and was entirely my own). And as you read, remember this was two years ago! Oh, how time flies!
 

The soup du jour is Soup du Sex (Witty Husband came up with that one) also known as Potato Asparagus Soup.

According to Whole Living: Body+Soul in balance, Asparagus "may aid in the production of histamine, which is necessary for acheiving orgasm - making asparagus's legendary aphrodisiac powers not quite so far-fetched." That's right, ladies and gents, that green, skinny vegetable is one of God's gifts to mankind.

For our anniversary back in May, my husband and I went to a delicious little place on 4th Street called Angelo's Ristorante. For a starter, they were serving potato asparagus soup which was to die for! It was my husband and I's favorite part of the meal. Today, I sought to replicate that delectable number and now you can too!

Roasted Asparagus and Red Potato Soup
Ingredients:1 lb of asparagus, washed thoroughly and snapped at tough parts
6 small red potatoes, cut up into 1/2 inch pieces.
1/2 onion, diced
4 large cloves garlic, minced
4 cups chicken broth
1 cup coconut milk (I use So Delicious unsweetened)
salt and pepper and olive oil


1. Cook garlic and onion in a skillet until onions are almost clear.
2. Meanwhile preheat oven to 390 (or 400 degrees F if pan is lighter colored), spray pan with a little oil, and bake asparagus for ten minutes, turning halfway through.
3. Add potatoes and chicken broth to stockpot. Add onions and garlic. Boil until potatoes are tender. At this point, I used my immersion blender to blend it up a little.
4. Cut up asparagus into 1 inch pieces. Add to stockpot with coconut milk. Simmer for ten minutes. At this point, you have the option to completely blend the soup with the coconut milk if you like a more smooth texture. I chose not to last night but today when I reheated it for lunch, I did blend it for 30 seconds on low and preferred that texture (which is what you see below).
5. Serve with love.

I hope you enjoyed this older recipe!

Week of Love: Heat it up with Mango Chili Smoothies

Introducing Sweet Root's Week of Love! Sweet, sweet love!
7 Days of Valentines-inspired recipes (and one craft thrown in there) for you my Sweetlings! Recipes will include figs, chili (today), asparagus, chocolate (of course) and so much more! And we'll even have a recipe for the kids out there!

How does one heat it up with a cold drink? It's a trick raw foodists use - add spices!

And whats a wonderful warming spice that also happens to be an aphrodisiac? Chili with its ability to raise the heart rate and get the blood flowing.

This smoothie can be made with any sort of fruit - raspberries, peaches, and even bananas would be delicious. Frozen fruit can also be substituted for fresh. This would also make a tantalizing ice cream; used canned coconut milk and prepare according to your ice cream machine (I own this cuisinart one) or pour in popsicle molds for an easier alternative.

The smoothie really depends on the ripeness and flavor of the mango. If you end up with a very flat tasting mango, odds are your smoothie will taste flat as well.

Mango Chili Smoothie
1/4-1/2 tsp chili powder (or more for spicier)
1 1/2 Mango (can use frozen if you like)
Squeeze of Lime (or Lemon)
1 1/2 cups coconut milk (or milk of choice)

Add all ingredients to blender (with handful of ice - optional). Process til smooth.

This serves two.

Stay tuned for more sweet, sweet-loving recipes the rest of the week!

Easy Coconut Creamy Pumpkin Soup

The season for pumpkin everything may be over but no one wants to miss this delicious pumpkin soup! Leftover canned pumpkin makes this soup an easy go-to.

I brought this soup to a friend who recently had surgery. It was heartwarming to reconnect and visit with her as she recovers. I hope this soup sees you to some great laughter and satisfied tummies!

This soup is vegan (unless you use chicken broth base) and free of most allergens (nuts, gluten, dairy, soy, corn, tomatoes). It is delicious with crackers, bread, or oat and almond drop biscuits. Even toddlers will enjoy this vitamin A-rich soup! I know ours did.

Easy Creamy Pumpkin Soup
1 onion
3 cloves of garlic
1 1/2 cup cooked pumpkin (or 15 oz can)
3 cups coconut milk (I used So Delicious coconut milk, unsweetened)
1 1/2 tsp sage,
1/2 tsp oregano
Pinch of red pepper flakes (or more if you want it spicy)
1 tsp cinnamon
Vegetable Broth Base

1. Chop the onions. Saute in grapeseed oil on medium for 10 minutes, every couple minutes. Add minced garlic and cook until the onions are translucent and slightly brown.
2. In blender, add all ingredients and blend until smooth.
3. To heat, put on stovetop and cook on medium heat several minutes.

And in other words, I've read a couple of books lately including
 Rethana's Trial (Legends of the Light-Walkers, #2) by Courtney Cantrell,
Widow of Larkspur Inn, The (The Gresham Chronicles Book #1) by Lawana Blackwell,
Heartless by Jaimey Grant and
Collide (A Collide Novel) By Shelly Crane.
All of these books are less than $5 on the Kindle ! I love to support as many authors as I can and when it's this price? Yeee haw!

In need of some cinnamon, sage, or other herbs? I buy my herbs from:  And you can help support Sweet Roots by buying from this link!

Peppermint Hot Chocolate with Whipped Marshmallow Root Cream

Today marks the final recipe in a series of Marhsmallow Root Recipe sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway! And be sure to look wednesday (when I announce the winner) for a Marshmallow Root Round-up.

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd (TODAY). Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit http://www.mountainroseherbs.com/index.php?AID=128987 .

This post is late because we've been helping a dear relative as she passes her last moments here on earth. A reminder to revel in the moments you do have with one another!

Heavy Whipping Cream can be used by those who can tolerate dairy. For those with dairy intolerances, a can of heavy coconut milk creates a similar whipped topping.

My little family of three loves mint. We drink a ton of mint tea in the winter but here instead of steeping milk in mint leaves (which is another way to make this) we add peppermint essential oil. Look for food-grade essential oil, pure, undiluted and organic. We used Mountain Rose Herb's peppermint essential oil and only six drops were needed for our desired minty-ness.

Minted Hot Chocolate
2 cups milk of choice, unsweetened
2-10 drops peppermint essential oil
1/3 c chocolate chips
1/4 c cocoa powder

1. Combine all ingredients (except for essential oi) in a small saucepan. Whisking on low heat while chocolate chips melt.
2. Remove from heat and add essential oil drops one at a time while whisking until desired minty-ness is acheived. Top with Whipped Marshmallow Root Cream.

* This can be served cold or hot. If it's hot the whipped cream melts into the chocolate and makes a delicious YUM!

Whipped Marshmallow Root Creme
1 can coconut milk coconut milk (full fat)
1-2 Tb marshmallow root powder (I used 2 but it depends on taste, might start with 1 for kids until they are used to the flavor)
3 Tb honey (or agave for vegans or Homemade Stevia Vanilla Extract)

1. Put the open can of coconut milk in fridge overnight or freeze for 20-30 minutes.
2. Scoop out the cream that has risen to the top.
3. Whip the cream with a hand mixer until light and fluffy (like whip cream). Add sweetener and marshmallow root powder and whip until incorporated. Keep in fridge until using.

Here is our mint harvest from this last week from Gracious Granny's Garden... You might have seen it on facebook.