Main Dishes · Soups · Stews · Vegan · Vegetables

Vegan Chili with fresh black beans, red lentils, organic veggies

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

Soups · Vegan · Vegetables

Maple Roasted Butternut Squash Soup with herbs du provence

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

Soups · Vegan

Red lentil soup with vegetables and farro

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

Soups · Vegan · Vegetables

Farmers market shitake mushroom barley 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

Soups · Vegan · Vegetables

Organic potato and leek soup with creamy coconut veggies

IMG_3406It’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

Carrot-chopped 2-3

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.

Enjoy!