I make many versions of my chili recipe but one thing stays the same. The measurements for the spices. I change the vegetables depending on whats available, I use different combo’s of beans, throw in lentils at times, either do it with ground turkey or substitute veggies for the meat and make this recipe completely… Continue reading Vegan Chili with fresh black beans, red lentils, organic veggies
Ingredients 1/2 watermelon 1/2 sweet vidalia onion 1/2 peeled cucumber 1 tbl red wine vinegar 1/2 large can of Muir Glen Fire Roasted tomatoes 1/2 lime Place all ingredients listed above in a blender and whizz till pureed. Can top with chopped cucumber and chopped cilantro. Add more lime juice as necessary. Serve cold and enjoy!
Ingredients 2 medium butternut squash 1 sweet potato-optional 1 1 quart container veggie broth (organic low salt) or water and organic veggie bouillon cube 1/4 teaspoon cinnamon 1/8 teaspoon nutmeg 1 tablespoon herbs du provence drizzle pure organic maple syrup 1 tbl neutral oil such as coconut to drizzle salt and pepper unsweetened, original flavor soy… Continue reading Maple Roasted Butternut Squash Soup with herbs du provence
Ingredients: 2 tablespoons Grapeseed oil 2 stalks celery-chopped little 1 chopped Leek-split , cleaned and chopped-white part 3 organic carrots sliced and chopped 1 cup chunked acorn or butternut squash 2 tablespoons fresh cilanto-can use some chopped stems 1/2 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 cup chopped grape tomatoes 2 cloves fresh garlic… Continue reading Red lentil soup with vegetables and farro
Soup is love. I feel it, i want it, i need it and I want to share it. I want soup that I make because I need to know exactly what is in it. When I eat out I seldom order soup. I am afraid of what is in it. I do not want to… Continue reading Valentines Day Veggie Soup ❤
Veggie barley soup 1 organic leek-split, washed and chopped (discard green part) or use a medium chopped vidalia onion or similar sweet white one 2 chopped celery stalks 2 chopped carrots 3 cloves chopped garlic 1 teaspoon dry mixed herbs…herbs du provence or any dried herbs you like 1 tablespoon low salt tamari and or… Continue reading Farmers market shitake mushroom barley veggie soup
It’s still a bit chilly here in NJ and it’s meatless Monday. Decided to create a soup that is creamy and has no cream or butter , just low fat coconut milk. I keep hearing of the benefits of turmeric so I wanted to use turmeric and lots of organic veggies.
Leek- chopped white part only
Celery- chopped 2 stalks
Dinosaur kale- chopped and deveined
Cauliflower florets and some stem
Russet potatoes about 4 little ones
Garlic 2 cloves chopped
1 zucchini- chopped
4 plum tomatoes-seeded and chopped
1/3 cup or so of fresh cilantro chopped
salt and pepper
vegetable broth to cover veggies
about 1 cup or so of low fat coconut milk
1/2 teaspoon cumin, 1 teaspoon turmeric
Into a soup kettle and about 2 tablespoons of grapeseed or other neutral oil.
To this add chopped leek, garlic, carrots, celery, and spices, cooking on low about 3 minutes being careful not to burn garlic.
Add the potatoes and cauliflower along with the veggie broth to cover veggies, not too much as you want to puree this mixture and get it to the thickness desired. You can always add more, but you can’t take out. Add the coconut milk and stir in. Simmer for a few minutes till potatoes are soft. Maybe 10 minutes.
When the veggies are all soft and cooked tender, I pureed this mixture with my hand blender. (you can use a regular blender) Just wait till it cools down before blending.
After it is blended taste, may need a bit more salt and pepper.
Next, add the chopped kale, the zucchini the tomatoes and the cilantro with some stem. Let it cook another 10 or so minutes on low.
Can serve with lentils , rice, barley, farro or just the way it is.