- Avocado, roasted red pepper, tomato, onion with a little vegenaise and mustard — simple. On a blue plate. Good.
I was feeling a little down………. so I made soup. It seems to be a sure way to improve the mood. I recommend it.
Using a 2 quart pot, I splashed in a half cup or so of vegetable broth. Added in (rough-cut): small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day). I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.
I sprinkled in some dried: basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper. About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste). Then I pressed a large clove of fresh garlic and stirred it into the mix.
I gradually added in more vegetable broth for a total of about a quart. Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.
This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup. You can add in (or leave out) anything you like (or don’t like).
Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper
Ingredients: stalk of celery, four or five hard-boiled eggs, 1/4 cup or so of diced onion, eight to ten small golden cooked potatoes, About 1/2 cup Vegenaise blended with about a quarter cup of tofu and a splash or two of some dill pickle juice, dill, salt, pepper and paprika. Mix together. Basic, simple, tastes good.
Could substitute course chopped tofu for the eggs to make it vegan — and add a dash two of turmeric for color.
And for the green beans: Add about a teaspoon of Braggs Aminos to a skillet of water, bring to a boil and then add fresh green beans. Cook to taste (about ten minutes or maybe fifteen). Add salt and pepper after cooking.
MY NOTE: YOU CAN USE ANY KIND OF MUSHROOMS – WE USED WHITE BUTTON MUSHROOMS THE FIRST TIME.
FROM FORKS OVER KNIVES: "STIR FRYING IS AN ASIAN TECHNIQUE FOR COOKING MEAT AND VEGETABLES QUICKLY
SO THAT THEY RETAIN THEIR TEXTURE AND FLAVOR. IN THIS RECIPE YOU CAN BE
CREATIVE AND SUBSTITUTE OTHER VEGETABLES, SUCH AS SNOW PEAS AND FRESH,
THINLY SLICED CARROTS, FOR THE ASPARAGUS."
This is all there is to it:
Brussels sprouts and butternut squash tossed with about a tablespoon of olive oil, bake at 350 degrees for about a half hour. Add some dried cranberries and bake for another 3 to 5 minutes or so.
Roasted vegetables – made without oil — just some seasoning. I used basil, salt, pepper and a little garlic powder. Turned out to be a delicious meal!
TWENTY FIVE POUNDS!!!!!!!!!! and I feel good!
P.S. I am 59 years old (yikes) and I have been able to do this dramatic shift in eating habits even at my old age so, see, it’s possible, it is. I just wanted to say my age because pretty soon I will be into a new decade and that sounds really ancient to me, but old is the best option available it seems.
Here are some ideas for vegan dishes. Sort of a visual recipe card.
Sometimes I just need a reminder that a meal can consist of some simple choices.
Italian green beans and tomatoes are from our garden so those choices were obvious. The arugula was from the farmers market and we added strawberries, a little sweet onion, and cucumbers from our garden.
Today I’m going to attempt to make a Kung Pao Tofu and if that turns out, I will post an actual recipe……and a picture, of course!