Curry Vegetable Soup

I know it seems as though I have been making a lot of tomato-based vegetable soups lately. Well, I have. I try varying the ingredients each time, though, and in this recipe I added both curry and turmeric. I started out with less, and at the end I added even more. These two spices give the soup a great flavor.

INGREDIENTS:

Extra-virgin olive oil
1 large yellow cooking onion, chopped
6 stalks celery with leaves, diced
2 large carrots. diced
1 tomato, chopped
6 cloves fresh garlic
1/2 c dried peas, washed and rinsed
1 c dried lentils, washed and rinsed
4 large green zucchinis, julienned
a large handful of fresh arugula, whole
a handful of fresh basil and parsley, finely chopped
2 tbsp curry
1 tbsp turmeric
2 32-oz cartons of organic vegetable broth
2 1/2 c Pace Picante mild salsa
1/4 c Stelline pasta
1/4 c whole-grain elbow pasta
2 c water (filtered)

METHOD:

Heat the olive oil on medium high heat in a soup pot. Add the onion, celery, carrot, zucchini, peas and lentils and stir for about 5 or 10 minutes. Turn the heat down to medium and add the garlic, tomato, basil and parsley mixture, and the curry and turmeric. Stir well and often for the next 5 minutes. Add the vegetable broth and the salsa. Stir and bring to a boil, add the pastas and reduce heat. Gently boil for about 15 minutes, stirring frequently. Add 2 cups water, stirring every five minutes or so while simmering for another 20-30 minutes. Add the arugula about five minutes before serving.

CurryVegetableSoup

 

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Protein-packed Vegan patty with Salad and Dijon Dressing

VeggiePattyTurmeric

I adapted this recipe from Dana McIntyre’s “Veggie-packed Veggie Burger” (found in the Vegan category on her web site at http://thecrushingcancerkitchen.com).  She has a beautiful web site with awesomely healthy recipes; it’s well worth a visit.  I modified this recipe because I did not have all the ingredients she’d listed, and there were some others I wanted to add to mine.  One of the ingredients in this patty is turmeric (she used raw, but you can use dried).  For an overview of the health benefits attributed to turmeric, check out: http://www.webmd.com/vitamins-supplements/ingredientmono-662-turmeric.aspx?activeingredientid=662&activeingredientname=turmeric.  I didn’t have nuts, but I did have sunflower, chia, and hemp seeds.  Her recipe calls for 2 cups of nuts and/or seeds; I used 2.5 cups (1 cup each chia and hemp, and .5 cup ground sunflower seeds).  I did not have fresh beets, dulse (a red seaweed that grows on the northern coasts of the Atlantic and Pacific oceans) or flax, either.  I have had dulse many times before; I think it’s more commonly used in Canada.  Whole Foods provides a little overview of it, and some other sea vegetables on their web site: http://www.wholefoodsmarket.com/recipes/food-guides/sea-veggies?__federated=1.

So, some modifications to Dana McIntyre’s original recipe are what you see here.  I think the omission of dulse and beets definitely made a difference in the color, taste and texture of my rendition.  Nonetheless, it really was delicious.  Next time, I will make it using all the ingredients in her original recipe, and then make a more informed comparison.

INGREDIENTS:

1 c rolled oats

3/4 c rolled oats, ground roughly into flour-like consistency (I used my Vitamix)

1 c Chia seeds

1 c Hemp seeds

1/2 c sunflower seeds (ground in Vitamix)

1 tbsp cumin

1/2 yellow onion, diced

2 grated carrots

1 bunch of green onions, finely sliced

Large handful of cilantro, finely chopped

4 garlic cloves, minced

1 c peas, roughly pureed (I pureed half of them in Vitamix, and left the other half whole)

1 lemon, juice and zest

3 tbsp fresh dried turmeric

1 1/2 tsp sea salt

3/4 – 2 c water (depending on the consistency of the mixture at the end; add the water gradually, mix, and add more if necessary)

METHOD:

Preheat the oven to 325F.  Mix all the ingredients together in a large mixing bowl.  When the consistency allows them to be formed into patties, use a plastic 1/2 cup-size dry measuring cup to pack in the mixture.  Turn it over and drop onto a parchment-lined baking sheet, lightly coated with either olive oil or coconut oil.  When all the mixture has been formed and dropped onto the sheet, moisten the bottom of the cup with a little water, and press down on each one to flatten them evenly all over.  The patties should all be the same size and thickness for best results.

Bake for 20-30 minutes, turning half way through the baking process.

(For the dressing, I just mixed equal parts fresh-squeezed lemon juice and olive oil.  Then I added Dijon mustard to taste.  If it’s too acidic after adding the mustard, add a little more olive oil.) 

Quinoa Tabbouleh with Baby Spinach, Avocado, and Blueberries

QuinoaSaladWithBlueberries

Here, I made my Quinoa Tabbouleh recipe, posted on May 13, 2014. The only change I made to that recipe was the addition of 8 oz. of drained and rinsed sliced black olives, and only one bunch of finely diced green onions.

I served it with baby spinach, sliced avocado (what else is new?), and a handful of fresh organic blueberries.

I still have tons of fresh organic blueberries to use, so I made a batch of overnight, quick-cook, organic steel-cut oats. Simply mix 1 1/2 cups oats with 2 tsp. chia seeds, and 2 cups of organic almond milk. Pour into a sealed container, and refrigerate overnight.

I heated a little of it (about a cup) in the microwave this morning, and added a bunch of the blueberries. It was really delicious, and there is enough leftover for several more breakfasts (or snacks). You can add whatever you fancy each morning to this overnight oat mixture. It’s healthy, nutritious, and quite delicious.

Rotini Pasta with Tomato, Basil and Garlic Sauce

RotiniWithTomatoBasilSauce

This takes no time at all to make. You could use this tomato sauce over rotini or fusilli pasta (preferred because the sauce coats every nook and cranny in these types of spiral pastas), or for a lower carb version, it could be served over spiraled zucchini. I have the Veggetti, and it’s awesome.

Just coat a heavy skillet with about 2-3 tbsp of extra-virgin olive oil over medium-high heat. Add about 3 cups of fresh chopped, peeled, deseeded organic tomatoes; one grated organic carrot; about a tbsp of dried sweet basil; and about 3 or 4 minced garlic cloves. Stir and let simmer for about 10 minutes. Add one 24-ounce jar of Bionaturae unsalted organic strained tomatoes, about 1/2 tbsp roasted garlic and sea salt (www.thegarlicbox.com), and fresh-grind coarse pepper (www.gallowaysfoods.com) to taste. Let the sauce simmer on low while you cook the rotini al dente. I used one box of Barilla’s Veggie rotini. When the pasta is done, drain and return to pot. Stir some of the sauce into the pasta to moisten it. Serve the pasta on individual plates with about a half cup of sauce on top. Garnish with some fresh basil.

Delicious and easy. Filling, too.