Tuesday, September 29, 2015
This one is easy!
1 large head of cauliflower, in pieces and roasted in a bit of olive oil until softened.
Add to a soup pot with 32 ounces veggie(or beef or chicken) broth and spices to suit you. I used cumin, curry powder, garlic and onion powder, and a bit of smoked paprika. Cook, covered, until the cauliflower is very tender, maybe 15-20 minutes. Uncover and let cool for a bit. Blend with an immersion blender or in a regular blender til smooth. Add 2 cups flax milk(or whatever kind you like) and a spoonful of cream cheese and/or greek yogurt, some salt and pepper and reheat on low until hot. Serve!
Tuesday, September 8, 2015
All measurements are approximate.
1.5 cups dry black(beluga) lentils
32 oz vegetable broth(or water)
1 small onion, chopped
1 garlic clove, smashed and minced
1/2 teaspoon(or to taste) each, onion powder, garlic powder, smoked paprika
1 teaspoon each, chili powder, oregano, and cumin
Optional, add 2 teaspoons apple cider vinegar.
Cook the lentils and onion in the spiced broth for about 10 minutes.
1 cup dry quinoa
1 cup frozen greens(I used broccoli rabe but mustard, kale, spinach, or collards would be fine, its mostly for color)
1 can petit diced tomatoes with juice
1/4 cup salsa
1/2 pkg Quorn chikn tenders(or a cooked chicken breast or two)
Cook, covered on med-low, about 30 minutes, adding up to 2 cups water a little at a time to keep it from thickening too much. Serve over corn chips with extra sharp cheddar cheese. I think this cheese works best because it brightens the flavor a bit.
I'm putting this recipe in our rotation, it was that good! Next time we'll take it mobile and go eat at our favorite picnic area down the road at Crabtree Falls on the Blue Ridge Parkway!