Minnestrone soup

Simple quick and delicious …

1/2 onion, diced

1 clove garlic, minced

1-2 cups vegetable stock

1 cup diced tomatoes and juice 

1/2 cup carrots 

1/2 cup peas

2/3 cup green beans, cut into 2 inch strips

1/2 cup pasta

Handful of Spinach leaves 

Salt, pepper, to taste 

Generous pinch of Basil and oregano

 Sauté the onions. Add the garlic until fragrant. Then add the vegetable stock and the tomatoes, and bring to a boil. Lower the heat to medium, and add  carrots, peas, green beans. Cook for 10 minutes. Add in salt, pepper, half cup of pasta, and spices, and cook for seven minutes. Toss in a handful of spinach leaves right before serving, allow them to disintegrate , And then remove from heat. Let it sit so flavors meld together, and serve. 

Butternut Squash Soup

Light, sweet, delicious.

pat of butter
1 butternut squash, peeled and cubed
1/2 sweet yellow onion, diced
1/2 cup carrots, diced
vegetable stock, about 2 cups
dash of cumin
1 tsp sugar
3 cloves, crumbled
1/2 tsp. cinnamon
dash of salt
dash of cream


Drizzle squash with olive oil and roast squash at 350 for 35 minutes.
Meanwhile, saute onions in butter, until golden.
Boil stock, and add carrots, onion. When squash is cooked, add to pot, and soften.  Move to blender, and gently and  carefully blend/puree the squash, carrot and onion mixture with the stock.  Replace in pot, and add cloves, cinnamon, cumin, salt and sugar.  Simmer for 15 minutes.  Add cream at the end.

Spring Rolls

Delicious, simple, and healthy.

Rolls:
Spring roll papers, about 6
1/4 slab of extra firm tofu, rinsed, drained, and thinly sliced
Red cabbage, sliced
Red onion, minced
Green pepper, minced
Baby carrots, thinly sliced
Romaine lettuce leaves, rinsed and dried

Dressing:
2 tbsp peanut butter, smooth
1/3 cup water
Minced garlic, about 1/2 tsp (dried is fine)
1/2 lime, juiced
1/4 soy sauce
1 tsp sugar, to taste

To assemble spring rolls:
Take the paper and lay in a pan of warm, not hot, water for 5 seconds.  The paper will be slightly malleable as you begin to work with it, but will become much gummier as you load it up.  Lay on a flat surface, load up the center of the paper with tofu and veggies, and begin to fold.  Fold the bottom first, then roll the contents (carefully) over and begin to roll and wrap until you have a tight burrito shape. Carefully lift off surface and store in Tupperware and refrigerate, or serve immediately.

Dressing:
Combine ingredients in a small bowl until smooth. Dress spring rolls upon serving.



:

Taco salad

I've been making loaded nachos two or three times per week, which is terrible for the waistline.  I wrote this recipe to remind myself to do the healthier option - SALAD!

1 head romaine, chopped
1/4 cup sliced red onion
1/2 cup black beans
1/4 cup corn on the cob, shaved off
1/4 green pepper, chopped
1 tomato, chopped
Avocado, sliced
Shredded vegan cheese, if desired
Corn tortilla chips, broken, but not powdered
1/2 lime

Chipotle sauce:
1 tbsp powdered pepper/chipotle mix, usually available at Mexican grocery
Dash of cumin
Dash of garlic
Dash of salt
Water
Mix together.

Cook onion, pepper, black bean, and corn in pan in pat of butter until corn is browned.   Let cool.  Combine cold items then add warm mixture.  Place in fridge to cool.  Add tortilla chips and sauce immediately before serving. top with squeeze of lime. Serves 2.

Jerusalem Salad

1 tomato, chopped
1 miniature cucumber (Persian), chopped
1 tbsp onion, minced
1/2 garbanzo beans
1/4 cup mint, minced
2 tbsp of Tahini
1/2 juice of a lemon
Salt to taste

Mix vegetables and add garbanzos.  Cover with tahini and stir evenly. Add mint, lemon, and salt, and mix again.  Refrigerate for 20 minutes to allow flavored to meld.  Serve with pita.