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

Side Dishes · Vegan · Vegetables

Corn bread stuffing with herbs du provence, mirapoix, vegs, pignoli nuts and cranberries

1 Bag of cubed bread (corn, potato, whatever you like) or make your own cubes out of fresh bread Mirapoix…chop sweet onion or leek (i used one big leek), shredded carrot, 3 stalks of celery with leaves, 1 clove garlic, 1 shallot (chop it all) Organic Kale-dinosaur works for me, but any you like, chopped… Continue reading Corn bread stuffing with herbs du provence, mirapoix, vegs, pignoli nuts and cranberries

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

Salads · Vegan · Vegetables

Tabouli salad with organic vegetables and herbs

Tabouli chopped salad Found a new product at Trader Joes, comes in a bag, 10 minute bulgur wheat. I always found the process of making this grain a little too time consuming so this was great for me. I love tabouli and decided to create a different variation. You simply boil a pot of water,… Continue reading Tabouli salad with organic vegetables and herbs

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!

Main Dishes · Vegan · Vegetables

Stuffed Lavender eggplant with veggies and herbs

This time of year it is tricky to find good eggplants.  I was in the mood for making a vegetarian, light Italian dish to warm up my kitchen and make it smell of garlic, tomatoes, and basil.  It is freezing out and being close to my warm stove makes me happy at times.    I took… Continue reading Stuffed Lavender eggplant with veggies and herbs

Side Dishes · Vegan · Vegetables

Roasted Veggies: Warm and cozy winter cooking to banish those chills

This time of year, when the weather hits 30, there is no place I’d rather be then by my stove.  (since the Caribbean is not in our immediate plans).   I’m a daily shopper and never know what I’m making for dinner, but I am limited to fish, poultry, fruits, veggies, rice, grains and pasta.  This… Continue reading Roasted Veggies: Warm and cozy winter cooking to banish those chills