Curried Two Potato Soup

Yup, it’s cold!

I wanted soup and only had one fairly large sweet potato.  I didn’t think that would be enough to make a good pot of soup with so I grabbed a couple of medium sized white potatoes I had and used them too.

WHAMMO…..Two potato soup!

I added some curry, turmeric and some cayenne pepper just to add some more heat.

I must say, this soup turned out better than I had anticipated…so I thought I’d share it with you all.


  • one medium sized sweet potato
  • two medium sized white potatoes
  • half a white onion, sliced
  • 2 tbsp olive oil
  • 1 tsp turmeric
  • 1 tbsp curry powder (make this a healthy dose to make sure the potatoes are covered)
  • 6 cups of water or broth (I used water this time and it was very thick and creamy anyhow)
  • dash of salt and pepper
  • 1/2 tsp cayenne pepper



  1. In a large pot, put in your olive oil on medium heat.
  2. Cut up the onion and put into the heated oil. Stir and cook to soften the onion.
  3. Once the sweet potato and white potato are peeled and cubed, toss them into the pot with the onions.  Stir to combine with the onions.
  4. Put in the spices.  Stir and coat the potatoes.
  5. Cook and stir for another 5 minutes on medium heat.
  6. Add in the water or broth. Stir.
  7. Continue to cook on medium/high until a smooth boil.
  8. Turn heat down to low/medium and cook until the potatoes are soft. This took about 20 minutes.  I also like to leave the lid off for this part to evaporate a little water if I think there is too much.
  9. Once the potatoes are cooked, take off heat.
  10. Let is cool a bit before using immersion blender or pouring into a blender to smooth out the chunks of potato.

All that is left now is to make a yummy piece of toast or bagel (that is what I had last night) and enjoy.  The little kick of cayenne will definitely keep the heat going.

Hope you all enjoy this souper easy recipe!  Doh!

sweetpotato soup


Blueberry Donuts – Vegan & GF


Well I tried out a couple of new recipes this weekend.  One did NOT go as planned and was a major flop.  It was going to be an upside down Blueberry Banana cake.  Just didn’t work.  The Blueberries ended up burnt and the cake wasn’t cooked properly.  So I said…screw this cake and went out on my bike.

The sun was shining here this weekend and there were some lovely warmer temperature and I had to get out!

Now, if you follow us on Instagram, you would have seen on Saturday morning that I posted some waffles and blueberries we were having for breakfast.  I tried out this new brand of frozen fruit called Nude Fruit.  Which, you can guess from the name, there is nothing added to these fruits.  They are individually frozen so you don’t get a lump of frozen fruit.


Sunday came and I was not going to let the failure of the cake defeat me.

These delicious blueberries were going to be used for something!

They say to stick to what you know.  I know donuts.

So how about some Blueberry Vegan and Gluten free donuts?

I made both gluten free and non-gluten free so the recipe will have both options 🙂



1 cup of all purpose flour **to make gluten free, I find that brown rice flour and 1 teaspoon of xantham gum works quite well.

1/4 cup coconut sugar

1/4 cup of maple syrup

1 1/2 teaspoon baking powder

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 cup almond or soy milk

1/2 teaspoon apple cider vinegar

1/2 teaspoon vanilla

2 tablespoons unsweetened apple sauce (or 1 flax egg) ***I used a flax egg this time

1/4 cup vegan margarine or coconut oil.

1/4 cup of magical blueberries.


  1. Preheat your oven to 350 F.
  2. In a bowl, mix all of the dry ingredients together using a whisk.
  3. In a sauce pan or a glass bowl, mix the wet ingredients together and heat until the margarine or coconut oil is melted.  I have found that a glass bowl in the microwave will work as well as a sauce pan on the stove, but just watch that you heat just until the margarine is melted and not any more than that.
  4. Mix the wet into the dry and mix thoroughly.  Then add in the blueberries, just fold them in enough to mix them.
  5. Into a greased donut pan, put the batter in, preferably pipe it in but will work with a spoon, you will just have to make sure the batter is evenly distributed in the pan.
  6. Bake 10-15 minutes.  The donut should just be golden and spring back at you when you push on them.
  7. Take out and let cool.


Just look at this beautiful donut!!!


Lemon Rosemary Scones – Vegan and Gluten Free

Time for some lemony goodness!

Attempt number two at gluten free scones!  This time we are going lemon and rosemary combo.

Adapted from The Minimalist Baker scone recipe, we ended up with a delicious scone that is amazing for breakfast or for a dessert.  The recipe is vegan.  My husband, who is the Celiac tester, enjoyed his with some lemon curd that we had purchased, but it was not vegan.

The Minimalist Baker has a wonderful Lemon Curd recipe that is vegan as well.



  • 1 flax egg or 2 tablespoons of apple sauce, which is what I used this time
  • 3/4 cup  unsweetened plain almond milk
  • 2 cups of brown rice flour
  • 1 Tbsp baking powder
  • 1/4 cup organic cane sugar, plus more for topping
  • 1/2 tsp sea salt
  • 1 Tbsp  fresh rosemary , roughly chopped
  • 6 Tbsp room temperature coconut oil or vegan butter
  • 2 Tablespoons of lemon juice
  • 1 teaspoon lemon zest


  1. Preheat oven to 400 degrees F  and line a baking sheet with parchment paper .
  2. Prepare flax egg in a small mixing bowl, or use apple sauce and mix with almond milk, then add the lemon juice and zest.
  3. In a separate mixing bowl, brown rice flour, baking powder, organic cane sugar, salt, and rosemary. Whisk to combine.
  4. Add room temperature coconut oil and use a pastry cutter (or fork) to cut it into the mixture until only small bits remain.
  5. Whisk the flax or apple sauce -almond milk mixture once more and add to the dry ingredients a little at a time while stirring with a wooden spoon.
  6. Gently transfer to a floured surface and use your hands to form it into a disc about 1 inch in height. Use a large knife to cut the circle into 6 even wedges. Then use a floured spatula to transfer the scones to the prepared baking sheet. Sprinkle the tops with a bit more cane sugar.
  7. Bake for 22-27 min, or until fluffy and light golden brown on the edges. Let cool slightly before enjoying.
  8. Best when fresh. Once completely cooled, store leftovers at room temperature in a well-sealed container for up to 3 days. Freezer for longer term storage, if they last that long.  Our are gone!!!

Vegan Soft Pretzels

You heard me…yeh…soft pretzels and they are vegan.

Scrolling through my wonderful collection of blogs we follow here at Crave Life, a simple and amazing recipe for the ever loved soft pretzel was posted by The Nostalgia Diaries.

Now, we have the challenge of making these vegan because we have a number of family members that are vegan…we also have gluten free characters too but we will go there another day with this recipe.  Gluten free baking, like cookies or muffins, even pies, I don’t mind tackling but the bread has eluded me.  One day…I will muster the courage to give this recipe a try and make it gluten free too.


BUT FOR NOW….we’ll just stick to the vegan part…

2 1/4 teaspoon active dry yeast- which is one individual packet
1 tablespoon sugar
1 cup warm water
1 tablespoon Earth Balance Vegan spread.  I find this works better for cooking than Vegan Becel
21/2 cups flour
1 teaspoon kosher salt

Other Ingredients:

7 cups water
1/3 cup baking soda
2 tablespoons of olive oil
1 teaspoon water
Sea salt, for sprinkling


1. Place yeast and sugar in a mixing bowl, and pour warm water over the mixture. Leave for about 5 minutes.  You should see it getting a foamy on top.

2. Mix in the melted Earth Balance and the flour.  I placed my dough in the stand mixer and used the bread hook to mix it up.  Then form the dough into a ball and put it into a lightly greased bowl, cover with damp cloth and put the dough baby some place warm.  Leave it!  Don’t even look at it!  lol  Let the dough rise for about an hour and get it to double its orignal size.

3. Bring 7 cups water and 1/3 cup baking soda to a slight boil in a large pot, and then heat to medium low.

4. Preheat oven to 425°F. Cover one baking sheet with parchment paper and place a wire rack over another baking sheet.

5. Once dough has doubled in size, since I wanted HUUUGE pretzels, I divided the dough into 6 pieces.  Take one portion out and put the others back into the bowl while you stretch and roll them one at a time.

6. Roll and stretch a portion of dough into a long rope with your hands (about 18 inches), working from the center to the ends. Twist the rope into a pretzel shape.

7. Dip the pretzel into baking soda solution for about 30 seconds, and then transfer to wire rack.

8. Transfer pretzels to the parchment-lined baking sheet. Brush with olive oil and make sure you cover the entire pretzel. Immediately sprinkle generously with coarse salt.

9. Place baking sheet on the top rack of the oven. Bake pretzels until golden, about 12-14 minutes, rotating baking sheet halfway through baking time.  I found that this was really important…to rotate the sheet. This step made for even baking.

I’m not going to lie…these were amazing.  We have some hard core bread lovers in the house and they loved them!

Definitely going to make these again…and I will try the gluten free version just to see if they work too.


This recipe was originally posted on The Nostalgia Diaries and we just put our spin on it.  If you haven’t visited this blog before, click that link and check it out!  Lots to read and great content to share!