Vegan Carrot Ginger Soup

This soup can be used as an appetizer or a quick little bowl of soup for lunch or any time you are having food cravings.  It is both sweet and a little spicy, which I like.  I tried Carrot Ginger soup at “SuperNatural” in Trolley Square in Salt Lake City, Utah.  It is a new Vegan Restaurant on the west end of Trolley Square.  We loved their food.  If you do visit SuperNatural also try their squash tamales,  very good.   I have been trying to recreate this recipe for Carrot Ginger Soup and I think I came pretty close. Let me know if you like it, I thought is was very tasty.



  • 1-2 tablespoons of olive oil for saute
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground cumin
  • 1 sweet onion
  • 3 cloves of garlic, finely diced
  • 1 tablespoon fresh ginger, finely diced.
  • 8 medium carrots, diced
  • 1 quart of almond milk
  • dash of cayenne pepper
  • 1 tablespoon grated orange peel (zest)
  1. Heat oil  in a large pot over high heat. 
  2. Sautee garlic, onion, ginger, and cumin seeds in oil until onion is transparent and soft. 
  3. Add carrots and almond milk.  Add ground cumin and a dash of cayenne pepper.
  4. Bring to a simmer and cover.  Cook until carrots are soft, about 20 minutes.
  5. Puree all the ingredients in a blender until smooth.
  6. Stir in orange zest and serve.
  7. Enjoy.

Seafood Jambalaya

 I have always liked Jambalaya with its New Orleans influence, but the bacon grease and ham had to go. I do love seafood so I added some shrimp and scallops. So here is my version of this recipe.  It is really easy and pretty quick to make about 30 minutes. 


  • 1 cup of uncooked rice.  ( I use whole grain brown rice and cook it ahead of time, it takes about 40 minutes)
  • 8 ounces of uncooked deveined shrimp, tails off
  • 8 ounces of  uncooked scallops
  • 2 tablespoons olive oil
  • 1   14.5 ounce can of petite diced tomatoes
  • 1     8 ounce can of tomato sauce
  • 1  3/4 cup of water
  • 2 cloves of garlic minced
  • 1 medium onion chopped
  • 1 medium red bell pepper (or green) chopped
  • 1 cup of chopped asparagus and 1 cup of chopped broccoli
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Chili powder to taste  (I used a teaspoon)
  • 1 teaspoon paprika
  • 1/4 teaspoon of Cayenne pepper, or more depending on your preferences for heat.
  1.  Saute the garlic and onion in the Olive oil until the onion is translucent. 
  2. If you are using brown rice and cook it ahead of time then mix all the ingredients in a skillet or large pan with a lid and cook until the vegetables and shrimp are tender but not over cooked.
  3. If you are using white rice, you can put all the ingredients (except seafood and asparagus and broccoli)  including the rice into a large pan with a lid and simmer for 30 minutes until the rice is cooked.  I would add the asparagus and broccoli and seafood after the rice is cooked and cook for about 5-7 minutes more  or until tender.
  4. I like to serve it on a bed of fresh greens.

Vegan Brussels Sprouts

I thought steamed Brussels Sprouts couldn’t get any better.  Then I tried this recipe with raw Brussels Sprouts. WOW.  They are so quick and easy to prepare and so delicious.  You are really going to have a new favorite vegetable.  They are so fresh and healthy and the taste is surprisingly good.  I only say that because so many people don’t care for brussels sprouts and I have to admit I didn’t like them for most of my life.  But any vegetable prepared properly can be a great addition to your list of favorites.  Try this recipe and see if you don’t agree with me.  I think you will be pleasantly surprised.  Here is the recipe:

1/2 pound of brussels sprouts, very thinly sliced.


  • 2 Tablespoons of extra virgin olive oil
  • 1   1/2 tablespoon lemon juice
  • 3 tablespoons green onions or chives, finely chopped
  • salt and pepper to taste
  • 1/3 cup of almonds,  thinly sliced.
  • 1/2  chopped red bell pepper
  • 1 avocado diced  (optional)

Butternut Squash and Ginger Soup

Butternut Squash and Ginger Soup

Last weekend my husband and I ate at a vegan restaurant in Trolley Square.  I ordered the Carrot and Ginger Soup.  It was so good that I decided to try to recreate the recipe.  So I came up with a variation of that soup that is pretty tasty.  The recipe  makes about 5-6 bowls of soup.  We both had a large bowl full last night for dinner and my husband rushed home for lunch today, hoping I had not already eaten the leftovers.  He said he had been thinking about a hot bowl of Butternut Ginger soup all morning.  My husband is a very severe food critic, so if he approves it must be good.  He gave it 5 stars and the thumbs up.  Here is the recipe.


  • 2 Tablespoons of Olive Oil
  • 1 cup of onion, chopped
  • 3-4 cloves of garlic, minced
  • 3 teaspoons fresh ginger, chopped
  • 2 cups of cubed butternut squash
  • 2 cups of russet potatoes, peeled and cubed
  • 5 carrots, peeled and chopped
  • 1 cup of unsweetened 100 percent apple juice
  • 3 cups of water (or veggie broth)
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • Garnish with chopped cilantro and a few drops of Cholula Sauce


  1. Heat oil in a large saucepan on medium heat.  Sautee the onions for three minutes or until tender
  2. Add the garlic and ginger and cook one more minute.  Add the squash, potatoes, carrots, and the apple juice and water (or veggie broth)
  3. Bring to a boil.  Reduce the heat and simmer for 35-40 minutes or until vegetables are very soft.
  4. Puree in a blender or food processor in batches until smooth.
  5. Pour back into the saucepan and reheat.
  6. Serve, garnish with some chopped cilantro.
  7. If you like a little heat to your soup add a few drops of Cholula Sauce to your individual servings.
  8. Enjoy.

Fennel Tomato Soup

I tried a Fennel and Tomato Soup at a restaurant in Salt Lake City and it was so good.  Of course the restaurant wouldn’t give me the recipe so I went home and looked up several recipes for this soup.  None of the recipes were vegan so I decided to revise a couple of recipes to make them vegan. I added some of the ingredients that were in the soup I had tasted at the restaurant and came up with one that my son’ family and my husband approved. They said the soup was very tasty and would be worthy of the Gringo Kitchen Blog.  So here it is and I hope you enjoy it as well.


  • 3 tablespoons Olive Oil
  • 1 large onion chopped
  • 1 large fennel bulb sliced and chopped
  • 3 cloves garlic minced
  • 6 fresh tomatoes chopped
  • 3 medium carrots peeled and chopped
  • about 1 cup of chopped celery with leaves
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 8 cups of veggie stock  (two boxes)
  • 1/4 cup of almond milk  (optional)
  • 1 can of tomato sauce
  • 4 russet potatoes peeled and chopped.


  1. Add Olive oil to large pot and saute onions and fennel until translucent and beginning to brown, about 10 minutes.
  2. Add garlic, carrots, celery, crushed fennel seeds, cumin, black pepper, cayenne pepper.  Continued to saute for another 5 minutes
  3. Add tomatoes, potatoes, veggie stock  and tomato sauce and bring to a boil.
  4. Simmer covered until potatoes and carrots are tender, for about 15-20 minutes.
  5. After the ingredients are tender I put about half of the soup in my blender and puree the soup to make a smoother soup.  The potatoes will thicken the soup when it is blended.
  6. Whisk in the almond milk.

Add Salt and Pepper to taste, and enjoy.

Danish Christmas Bread

Danish christmas bread has been a favorite in our home for about 40 years.  I have served this sweet bread along with cut up fresh fruit every Christmas morning for 40 years.  It is something all my children look forward to each year.  Now they are married with children of their own and make it for them each Christmas.  It is a fairly easy recipe but it does takes a few hours.  So here is the recipe and I hope you love it as much as my family does.

Basic Dough:

  • 1/2 pound of butter ( 2 cubes)
  •  2 cups warm milk
  • 3/4 cup sugar
  • 2 packages yeast
  • 1/2 cup water (to dissolve yeast)
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1-2 eggs
  • 6-7 cups flour
  • Maraschino Cherries
  •  Place margarine and 3/4 cup sugar a 4 quart bowl.
  • Pour heated milk over butter and sugar.  Let stand
  • mix yeast in 1/2 cup water and 1 tablespoon sugar.  Stir and let stand 5 minutes.
  • Add eggs and yeast to margarine and sugar.
  • Add salt and sifted flour to mixture above and mix together with spoon (or mixer)  No kneading necessary.
  • After thoroughly mixed  Cover and let rise for 1   1/2 hours.  (If the dough is too sticky add a little more flour, you do want a very soft dough so be careful)
  • Punch down and let rise for 45 minutes
  • Divide the dough into 4 portions and begin to shape into a rectangle.  See pictures.
  • Make slices through the right and left side of the rectangle about 1/3 of way on each side.
  • while the dough is raising make the filing.

While the dough is raising make the filing which includes:


  1. 1 cup of milk
  2. 1 egg yolk
  3. 1/2 teaspoon salt
  4. 1/3 cup sugar
  5. 3 Tablespoons flour
  6. 1 teaspoon vanilla

Heat the milk in a heavy saucepan.   Beat the egg yolk with the sugar and add the flour to the egg and sugar.  When milk boils add mixture and vanilla.  Cook and continually stir until the mixture thickens.

Almond Filling

  1. 1/4 pound of butter (1 cube)
  2. 1/3 cups rolled oats
  3. 3/4 cup sugar
  4. 2 teaspoons of almond extract

Stir together until thoroughly combined.

After you have shaped the loaves place 1/4 of the cream down the middle of each portion of dough.  On top of the cream you will place the almond filling in the same manner.  Place halved cherries in each sliced corner of the dough.  (see pictures)  Braid the bread as shown in the pictures.     Cook at 375 degrees for 20-25 minutes.  Dribble confectioners icing over the pastry while still hot.

Icing recipe is 2 cups of powdered sugar,  1/4 cup butter, 1/4 cup milk, and 1/2 teaspoon of almond flavoring.











Pumpkin Chiffon Pie

Hello, my teenage nieces said this was the best pumpkin pie they ever tasted.  That has to say something.  This recipe is a lighter version of pumpkin pie and is pretty tasty.  The first time I ever made pumpkin pie (about 40 years ago) I used this recipe and it won first place at a church pie baking contest.  I would like to know what you think, is it worthy? 


  • 1 envelope unflavored gelatin
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3/4 cups of milk
  • 2 slightly beaten egg yolks
  • 1 cup canned pumpkin
  • 2 egg whites
  • 1/4 cup sugar
  • 1/2 cup whipping cream, whipped
  • 1    9 inch graham cracker crust

Directions:   Combine first 7 ingredients in saucepan.  Stir in milk, egg yolks, and pumpkin.  Cook and stir over medium heat till mixture boils and gelatin dissolves.  1-2 minutes.  Remove from heat and chill till partially set.  Beat egg whites till soft peaks form: gradually add sugar and beat to stiff peaks.  Fold into pumpkin mixture with whipped cream. Pile into crust.  Chill till firm.  Trim with whipped cream and California walnut halves.