Curry Lentil Soup
Ingredients:
1 cups of washed red lentils
1 cup peeled and cubed potatoes
1 cup cubed carrots
1 ½ cup of onion chopped
4 cloves of garlic chopped
2 inch piece of ginger
6 cups of water
1 cup coconut milk
1 cup of canned diced tomatoes
One 1" piece of kelp
Spices
1 tsp thyme
1 tbsp granulated garlic
1 tbsp granulated onion
1 tsp ground ginger
1 tsp curry powder
1 tsp sea salt
Pinch of cayenne
Garnish with lime
Directions:
Saute onions, garlic, ginger and carrots until
soft (4 minutes). Add spices and saute for 30 sec.
add remaining ingredients (except kelp) and bring
to a boil. Reduce to a simmer, add kelp, cover and
cook for 35-40 minutes, stirring occasionally. Add
1 cup of water if needed. Remove the kelp if you
choose, but not necessary. Lentils should be soft.
Serve and garnish with lime.
Yields 6-8 servings
Enjoy!
Click
here for a print-friendly version of this recipe
-----------------------------------------------------------------------------------------------------------------------------
Collard Greens
The cooking
time on the greens depends on you. They will
be lighter, less tender, but will retain more
vitamins the less they are cooked. The longer
they are cooked the more tender they will
be. |
Ingredients:
2 tbsp oil
5 cloves garlic
1/4 cup onions, chopped
1/2 cup tomatoes, diced
1 bunch of collards, washed and chopped
1/2-1 cup veggie broth or water
2 tsp granulated garlic
1 tbsp soy sauce
Pinch of black pepper or cayenne
Sea salt to taste
Directions:
1. Stack greens and cut of stems
2. Roll stack of greens and cut into thin shreds
about 1/4 -1/2 inch thick
3. Wash in a strainer until fully cleaned.
4. Saute garlic and onion in oil on med/low heat
until soft (3-5) min
5. Add tomatoes and greens, saute for 5 min
6. Add veggie broth, garlic powder, soy sauce and
pepper cook for 15
min, cover, stirring occasionally.
Sea salt and black pepper to taste.
Click
here for a print-friendly version of this recipe
-----------------------------------------------------------------------------------------------------------------------------
Pasta Salad
Ingredients
12 oz of whole wheat elbow noodles
1 cup carrots cubed (1 ½ carrots)
1 cup of frozen peas
5 pieces of Yves veggie canadian bacon (or some
type of veggie bologna) cubed
Dressing
1 ¼ cup Nasoya nayonaise
2 tbsp of mustard
1 tbsp granulated garlic
1 tbsp dry dill
1 tbsp Spike seasoning (can be found at most health
food stores)
½ tbsp granulated onion
1 tsp sea salt
½ tsp black pepper
Directions
1. Add carrots and peas to pasta water
2. Prepare boiling water as suggested on pasta
package
3. Add noodles to boiling water
4. While noodles are boiling, mix the dressing
and cut veggie bacon
5. Strain noodles and veggies and run cool water
on them until cold
6. Add veggie bacon to cooled noodle and veggie
mixture
7. Add dressing to noodles a half a cup at a time
until you get the desired consistency (it may not
be necessary to add all of the dressing it just
depends on how soupy or dry you like it.
8. Let pasta salad sit for at least 30 min and
add any remaining dressing if needed.
9. Let sit for 30 min more or overnight
Enjoy!
Yields: 8 servings
Click
here for a print-friendly version of this recipe
