Lentil Vegetable Soup

freezer bowls

This has to be one of my favorite soups ever! I saw Ina Garten make this soup one afternoon while watching her show The Barefoot Contessa. It sounded lovely. I thought if I just switched out the chicken stock she used for vegetable stock, it just might work. I was right…it was perfect! Below is her recipe with the substituted vegetable stock.

Lentil Vegetable Soup

1 pound green lentils

3 large onions, chopped

2 leeks, chopped and cleaned

1 1/2 tsp of fresh ground black pepper

1 tablespoon of garlic

1/4 cup extra virgin olive oil

1 tablespoon kosher salt

1 tsp thyme leaves

1 teaspoon cumin

8 stalks of celery, chopped

4-6 carrots, chopped

3 quarts vegetable stock

1/4 cup tomato paste

Directions:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stock pot, on medium heat, saute the onions, leeks and garlic with the olive oil, salt pepper, thyme, and cumin for about 15 minutes until translucent. Add the celery and the carrots and saute for about 10 more minutes. Add the vegetable stock, tomato paste, and lentils. Cover and bring to a boil. reduce and simmer uncovered f or 1 hour, until the lentils are cooked through. Check the seasonings. Serve with my vegan garlic bread!




Vegan Orange Scones

Vegan Orange Scones
Vegan Orange Scones

I love this recipe and have made it several times. It is from Kim Barnouin’s cookbook Skinny Bitch Ultimate Everyday Cookbook. I love the recipe because it makes quite a few scones and they freeze well. They are so easy to make and take no time at all to bake.

Vegan Orange Scones

Ingredients:

2 cups of unbleached flour

1/2 cup organic evaporated cane sugar, plus 1 tablespoon

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 cup orange juice

1 teaspoon orange extract

1 tablespoon orange zest, grated

1/2 cup Earth Balance,softened

Directions:

 

flour, sugar, baking soda,baking powder, salt,  nutmeg
flour, sugar, baking soda,baking powder, salt, nutmeg

In a large mixing bowl, measure the flour, sugar, baking powder, baking soda, salt and nutmeg. Mix together.

orange juice, orange zest, orange extract
orange juice, orange zest, orange extract

Add to the flour mixture the orange juice, orange zest and the orange extract. Mix until well combined.

Add the softened Earth Balance
Add the softened Earth Balance

Add the Earth Balance and mix well.

dough on floured surface
dough on floured surface

Put dough on a floured surface and knead the dough for about a minute.

divide dough into 2 balls
divide dough into 2 balls

Divide the dough into 2 balls.

dough
dough

Press the dough down into flat discs.

cut into 6 even slices
cut into 6 even slices

Cut the dough into 6 even pieces.

scone dough
scone dough

Take the dough slices and place on an ungreased cookie sheet. Sprinkle with sugar and bake for 15 minutes at 350. Remove from oven when done and cool on a wire rack. Serve with your favorite jam.

Delicious Orange Scones
Delicious Orange Scones

 

 

 

 

 

 

 

 




Crunchy Noodle Salad

Here is another fantastic recipe from one of my favorite TV chefs Ina Garten. She is amazing and I never get tired of watching her. I changed a few things slightly in this recipe. In place of the spaghetti, I used chinese spaghetti noodles. I also replaced the honey with agave nectar. And for added color, I used 1 yellow pepper in place of one of the red peppers.

Crunchy Noodle Salad

1 lb of thin spaghetti

1 lb sugar snap peas

1 cup vegetable oil

1/4 cup rice wine vinegar

1/3 cup soy sauce

3 tablespoons of dark sesame oil

1 tablespoons of agave nectar

2 cloves of garlic minced

1 teaspoon of fresh ginger, grated

3 tablespoons toasted white sesame seeds, divided

2 red bell peppers, seeded and thinly sliced

4 scallions (white and green parts) sliced diagonally

3 tablespoons chopped fresh parsley

Directions:

Cook spaghetti according to the package directions. Drain and cool. While the spaghetti is cooking, bring another pot of water to a boil. Add the sugar snap peas and cook for 3-5 minutes. drain and immerse in a bowl of ice water.

thinly sliced peppers and snap peas
thinly sliced peppers and snap peas

Slice the the peppers thinly and add to a large bowl with the cooled snap peas and the cooled spaghetti.

For the dressing, wisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, agave nectar, garlic, ginger, peanut butter and 2 tablespoons of the sesame seeds in a medium bowl.

dressing
dressing

Combine the spaghetti, sugar snap peas, peppers and scallions in a bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoons of sesame seeds and the parsley and toss together.

 




Roasted Brussel Sprouts with Walnuts and Cranberries

 

Roasted Brussel Sprouts with Walnuts and Cranberries
Roasted Brussel Sprouts with Walnuts and Cranberries

 

I ran this morning, and the whole time I was running I was thinking about brussel sprouts! I had a little over a pound in my refrigerator, and I knew when I got home, that they were going to be my early lunch. Here is how I fixed them.

Ingredients:

1 1/4 pound fresh brussel sprouts

1/4 teaspoon sea salt

8 turns of ground pepper

4 tablespoons olive oil

cooking spray

1/4 cup dried cranberries.

1/3 cup walnuts

Directions:

Pre-heat the oven to 400 degrees. Wash brussel sprouts and pat dry. Remove the yellow outer leaves and cut off the ends.

cut brussel sprouts in 1/2.
cut brussel sprouts in 1/2.

Cut brussel sprouts in 1/2.

Place the brussel sprouts in a bowl.

place into a bowl
place into a bowl

 

Add to the brussel sprouts, the olive oil, salt and pepper.

Place the brussel sprouts on a cookie sheet cut-side down.

place face down on a cookie sheet
place face down on a cookie sheet

Bake in the oven for 20 minutes. Remove from the oven and turn the brussel sprouts over to the other side. Spray the baking sheet with the cooking spray so the cranberries and nuts don’t stick. Add the nuts and cranberries to the baking sheet with the brussel sprouts.

brussel sprouts, walnuts, cranberries
brussel sprouts, walnuts, cranberries

Return to the oven and cook 10 minutes more so the nuts can toast and the cranberries can soften and get warm.

Remove from the oven and serve immediately.




Glenna’s Sweet Potato Quinoa Salad

Sweet Potato Quinoa Salad
Sweet Potato Quinoa Salad

This recipe is from one of my co-worker’s named Glenna. She made it for our staff luncheon during Teacher appreciation week. I filled 1/2 my plate with this yummy dish. The roasted vegetables compliment the quinoa perfectly. I love it because it is very easy to make and filled with so much flavor!

Ingredients:

2 1/2 cups cooked organic red quinoa

1 pound (approx 4 meduim) sweet potato

1 red bell pepper (I used green)

1/4 cup minced red onion

fresh ground pepper

sea salt

1/4 cup extra virgin olive oil

2 tablespoon balsamic, sherry or red wine vinegar

1/4 cup fresh chives or parsley leaves

Directions:

Cook quinoa according to package directions using vegetable broth instead of water. Cut up sweet potatoes pepper and onion and place on a sheet pan. Coat the vegetables with some of the olive oil, salt and pepper. Roast vegetables at 400 for about 40 minutes, turning occasionally during roasting. Combine vegetables with the quinoa. Whisk the remaining olive oil with the vinegar. Pour over the quinoa mixture. Stir to combine. Add salt and pepper to taste. Garnish with chives or parsley. Salad can be served warm or cold.