Lentil & Vegetable Soup
1 & 1/2 cups green or brown lentils 1 bay leaf 6 cups of water 2 carrots, chopped 1 small to medium onion, chopped 2 cloves garlic, minced 2 celery stalks, chopped 1/2 of a red bell pepper, chopped 1 15 oz can stewed tomatoes 1 & 1/2 tsp pure salt 1/4 tsp black pepper 1/4 cup tamari/soy sauce 1 bunch baby spinach (optional) Put lentils in a large pot with the bay leaf & water. Cook, covered, over medium heat 30 mins. Prep veggies while lentils cook. Add the carrots onion & continue cooking about 5 mins. Add the garlic, celery, bell pepper, tomatoes, salt & pepper...
Read MoreGarlic Mashed Potatoes & Parsnips
1 & 1/2 lbs potatoes (such as red or yukon gold), peeled & cut into chunks 1 lb parsnips, peeled & cut into chunks 1 & 1/2 TBSP pure salt, plus additional to taste 1 head of garlic, cloves separated & peeled 1/2 stick of butter or 1/4 cup extra virgin olive oil freshly ground black pepper to taste Put the potatoes, parsnips & peeled, whole garlic cloves in a large saucepan with 6 cups of water. Bring to a boil & add the salt. Reduce the heat & simmer until the veggies mash easily when pressed against the side of the pan with a wooden spoon, about 15...
Read MoreCool Cucumber Mint Soup
3 large cukes (about 1 & 1/2 pounds), peeled 1 cup plain whole-milk yogurt 1 & 1/2 TBSP extra virgin olive oil 2 tsps red wine vinegar 1 TBSP chopped fresh mint 1 garlic clove, peeled 1 tsp pure salt freshly ground black pepper Halve the cukes lengthwise. Scoop out their seeds with a spoon & discard. Coarsely chop the cucumber & transfer to a blender. Add the yogurt, olive oil, vinegar, mint, garlic, salt & blend until smooth. Season with a little black pepper. Chill in refrigerator until ready to serve....
Read MoreSpicy White Beans w/ Parsley Pesto
For the beans: 2 (15-ounce) cans cannellini beans 3 TBSP extra virgin olive oil 1/4 cup minced onions 1 & 1/2 tsps minced garlic 4 tsps lemon juice 1/4 tsp pure salt 1/4 tsp ground black pepper Pinch cayenne 1/3 cup very finely grated Parmesan, or crumbled goat cheese (optional) bread, cracker, or chip of choice for scooping Rinse beans & drain. Heat oil in a large skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 2 minutes. Add the beans, lemon juice, salt, black pepper & cayenne, and cook, stirring, until softened and warmed through,...
Read MoreTempeh & Veggie Stew
4 TBSP butter, ghee, or coconut oil 4 (3 to 4 inch) strips kombu seaweed, broken into 1 inch pieces 3 garlic cloves, chopped 1 TBSP peeled, minced fresh ginger 2 sprigs fresh rosemary or sage 2 (8 oz) packages soy tempeh, cut into 1-inch squares 4 TBSP tamari/soy sauce 1 TBSP pure maple syrup (or 6 drops of liquid stevia) 1 large onion, cut into 1/2 inch think slices 1 & 1/2 pounds winter squash, seeded & cut into 2-inch chunks 1 large or 2 medium parsnips, peeled & cut into 1/2 inch thick slices 2 large carrots, peeled & cut into 1/2 inch thick slices pure salt 2 tsps...
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