New blender arrived today and now I’m all happy making a smoothie!
10 ounces of Baby Bella mushrooms — sliced
1/2 cup each of red and white onion – chopped
1 1/2 carrots – chopped
1 celery stalk with some leaf – chopped
1 cup or so of green peas
1 clove garlic — smooshed through garlic press
2 cups of vegetable stock
1 cup of water
1 1/2 cups of flax milk
2 tablespoons corn starch
Things to chop:
1/2 cup red onion
1 stalk celery with some of the leafy part
1/2 green pepper
1/2 cup cooked mushrooms
1 large garlic clove
1 tablespoon fresh basil
1 tablespoon fresh parsley including stems
1 cup ounce ounces of San Marzano tomato sauce
1 cup of Pomi chopped tomatoes
Other things to spice it up (give or take according to taste):
2 cups Trader Joe’s Organic Vegetable Stock
1/4 tsp curry
1/4 tsp Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp thyme
1/2 tsp oregano
Salt and Pepper to taste — I sprinkled it in — could be about 1/8th tsp each
Sauté onion, celery and green pepper in Trader Joe’s vegetable stock
Add in remaining ingredients and simmer for about an hour
I served with some gluten free croutons made from Trader Joe’s gluten free bread along with some saltine crackers
…and it was good.
Follow Your Heart non-dairy cheese
Trader Joe’s gluten free bread (the best I tell ya’)
Trader Joe’s bread and butter pickles
It’s kind of like dessert since not a lot of vegetables going on here but it tastes really good and is vegan and gluten-free!
So good. Pre-heat oven to 400 or even 405. degrees. Peel a potato, rinse; don’t dry; cut into whatever form you like, shake some salt on them and spread out on no-stick baking sheet. Bake for 15 minutes, flip them and bake for another 10 minutes. And just like that you have French-fries with no frying at all. Makes me wonder why we even need to fry them! Great flavor and texture.
Slice mushrooms and roughly cut up some sweet pepper. Sauté these in a few tablespoons of water. Add in about two tablespoons of coconut aminos (got mine from Trader Joe’s — least expensive brand that I’ve found). Shake in spices of your choice — I like Alden Mill’s Garlic-Pepper but when I don’t have that I use an Italian seasoning mix along with a bit of black pepper.
Often I add onions – depends on my mood!
This is good all by itself or added to a tossed salad or drizzled over mashed potatoes or rice.
(If you accidentally cook it a little to long and the water seems to disappear, add in some more water and this will pick up any dried spices and mushroom bits and it probably will taste even better.)
Good stuff — and easy to throw together.
2 large cloves of garlic
2 medium potatoes
1 cup more of less of vegetable broth
3/4 cup of onions
1 cup of roughly cut orange sweet peppers
1/2 cup of diced celery
2 carrots rough cut or however you like
1 teaspoon of dried thyme (or to taste)
1/2 teaspoon of onion powder
1/2 teaspoon or so of dried basil
1/2 teaspoon or so of dried oregano
1/2 cup peas
1/2 cup corn
1/2 cup left-over marinara sauce
Salt and pepper to taste
I don’t mean to be a reduntant blogger but soup is so good and so easy that I keep posting slightly different recipes. For this one, I didn’t saute anything! I just threw things into the pot.
I started out by boiling a few russet potatoes. I cooked these with two large cloves of garlic (used a garlic press). Instead of draining the water, I removed the potatoes and used the water for a soup base. I also added a cup or so of low-sodium vegetable broth.
(I used the remaining potatoes for mashed potatoes one day and fried potato slices the next.)
I threw in onions, orange pepper, carrot, celery… in fact all of the other ingredients.
Once they simmered for a few minutes, I added some frozen corn and peas and a little salt and pepper.
Sky’s the limit. Add in whatever you have on hand….like zucchini or beans.
Just one more thing: I included a 1/2 cup or so of leftover spaghetti sauce…it added a good tomato-y flavor!
And damn, baby, that’s good!