Mung Bean and Quinoa Soup


Inspired by:


1/2 cup whole green mung beans

1/2 cup quinoa

2 tablespoons coconut oil

1 shallot, minced

1/4 teaspoon asafetida

2 teaspoons ground turmeric

2 teaspoons dried dill weed

5 cups vegetable broth

2 large handfuls chopped kale and spinach (1 handful kale, 1 handful spinach)

1/2 of a juicy lime or lemon

Salt and pepper to taste


Soak mung beans in water at least 1 hour before cooking. Rinse the mung beans and quinoa under cold water.

Heat the coconut oil in a pot over medium heat and add the shallot. Cook until translucent, about 5 minutes. Stir in the asafetida, mung beans, quinoa, turmeric, and dill, and cook for a few minutes until heated through. Add the vegetable stock and bring to a boil, cover and cook at a very gentle boil, stirring occasionally, for 40 minutes. The beans should be starting to split open.

Add the kale and spinach to the pot and return to a boil, reduce the heat and simmer, covered, for about 10 minutes. Add salt and pepper to taste. Ladle the soup into bowls and squeeze in equal amounts of lemon or lime juice and serve.

Pumpkin Season!


It was Canadian Thanksgiving last weekend and in my family that means pumpkin pumpkin pumpkin! Some of my relatives came to visit from Toronto for the holiday and I was so excited that I thought I would try out some new pumpkin recipes. I searched through cookbooks and over the internet to find a recipe that I thought my stomach would enjoy as well as something my family would like. I came across these two recipes and I thought I would give them a try. Pumpkin soup from wheatfreemom and pumpkin pie from ohsheglows and they turned out great! Both recipes call for canned pumpkin, but I believe fresh is always better, so I made them from two sugar pumpkins. My uncle has never been a huge fan of the pumpkin we serve every year, but I gave him a bowl of soup to try just in case, and guess what? he ate the whole thing and asked for seconds! If you’re not a big pumpkin eater, I would suggest substituting the pumpkin with butternut squash for the soup. I haven’t tried it myself, but I’m sure it would be just as delicious! Below are the recipes for both. Enjoy 🙂

Pumpkin Soup:

1 796mL can pumpkin puree

1 400mL can coconut milk (reserve 3-4 tbsp. of coconut cream from the top of the can to garnish the soup)
4 cups gluten-free vegetable broth
2 tbsp. maple syrup
½ tsp. dried ginger
salt and pepper, to taste
pumpkin seeds, as needed to garnish the soup (allot approximately ½ tbsp. of seeds for each portion)

Start by combining all of the ingredients from the pumpkin puree to the dried ginger in a medium to large size pot. Place it on the burner and bring the soup to a boil over medium heat, stirring occasionally. Once it starts to bubble you can turn the heat down to a simmer. Season with salt and pepper to taste and serve. Garnish with a drizzle of the reserved coconut milk and a sprinkle of pumpkin seeds on each bowl.


Pumpkin Pie Filling

**I cheated a little and bought a gluten free pie crust instead of making my own 🙂

2 & 1/4 cup canned pumpkin (not pumpkin pie filling)

1/2 cup natural cane sugar or brown sugar

1/4 cup full-fat coconut cream (or almond milk)*, softened

1 tbsp Earth Balance, softened

1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)

3 tbsp arrowroot powder (or cornstarch)

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

pinch of ground cloves


Thanks wheatfreemom and ohsheglows for the great recipes!!