This recipe is thanks to Oh She Glows and Yum and Yummer (with a few modifications from yours truly!). This ended up being a gorgeous fall combo that the entire family loved. Ok. Well 4/4 loved the scones. 3/4 loved it all. So I’d say that’s a WIN!

Spicy Cabbage & Lentil Soup

  • 4 teaspoons extra-virgin olive oil
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoons dried thyme
  • 1/4 teaspoon smoked paprika
  • 1 pound (1/4 large head) green cabbage, cored and finely shredded (about 5 cups)
  • 28-oz can diced tomatoes, with juices OR since I didn’t have any…I threw in 2-398mL cans of plain organic tomato sauce and an extra cup of water (it worked well)
  • 4 cups low-sodium vegetable broth (I used one tetra pack, which is slightly under 4C)
  • 1/2 cup uncooked red lentils
  • 1 yam and 1 yellow potato, chopped into cubes (peel the yam, leave the peel on the yellow potato)
  • 1/2 tsp to 1 tsp fine sea salt
  • Freshly ground black pepper
  1. In a large stockpot, heat the oil over medium heat. Add the onion and garlic and saute for 5-6 minutes, until the onion is softened. Stir in the spices and cook for a minute or so, until fragrant.
  2. Add the cabbage and diced tomatoes/ tomato sauce with their juices. Simmer over medium to high heat for 5 minutes.
  3. Add the broth, red lentils, and potato. Stir. Cover and simmer over medium heat for 15 to 20 minutes, or until the lentils and sweet potato are tender.
  4. Delish! In the original recipe she calls for it to be topped with cashew cream. But we had it as it was it and it was awesome.

PS. this is awesome the next day. Lunch WIN!

Vegan Pumpkin Scones

I was looking for something quick and bread-like to go with the soup and these jumped off the page at me!

  • 3/4C canned pure pumpkin
  • 1/2C unsweetened coconut milk
  • 2T maple syrup
  • 1 3/4C GF flour substitute (I used Western Families 1 for 1 blend)
  • 2t baking powder
  • 1t baking soda
  • 1/2t cinnamon
  • 1/2t sea salt
  • 1/4C vegan margarine
  1. Preheat the oven to 400F.
  2. In a small bowl whisk together the pumpkin, coconut milk and syrup. Set aside.
  3. In another bowl (yes, don’t cheat this second bowl like I usually do in muffins), mix dry ingredients.
  4. Add in vegan margarine and use a potato masher or large fork to mix well. The goal is to have the vegan margarine split up into tiny bits throughout the flour mixture.
  5. Pour wet ingredients in and stir until combined (try not to over-do it). It’ll be wet(ish) and sticky. It’ll be ok.
  6. Flour a counter surface with a dusting of GF flour.
  7. Put dough on the floured counter and flatten with your hands until about 1 inch thick.
  8. Using a floured cup edge make rounds.
  9. Place on a baking sheet and bake for 12-15 minutes or until golden brown and smelling DIVINE!
  10. Serve soup and warm scones together! YUM.