Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.
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
Posted in food, Garden, Just Good Food, Photograph, Photos, RECIPES, Vegan, Vegetarian
Tagged food, Photo, Photos, RECIPES
This is a picture of how this recipe looked when we made it. I highly recommend FORKS OVER KNIVES COOKBOOK for simple and healthy and tasty recipes. I didn’t think something with so few ingredients could possibly taste good. I was wrong
- 1 POUND FRESH ASPARAGUS, TRIMMED AND CUT INTO 1-INCH PIECES
- 1 RED BELL PEPPER, CUT INTO 1/4-INCH THICK SLIVERS
- 8 OUNCES CREMINI MUSHROOMS, THINLY SLICED
- 2 GARLIC CLOVES, MINCED
- 1 TABLESPOON BRAGG LIQUID AMINOS
- HEAT A LARGE SKILLET OVER HIGH HEAT AND ADD THE ASPARAGUS, BELL PEPPER, AND MUSHROOMS. STIR-FRY FOR 4 TO 5 MINUTES, ADDING WATER 1 TO 2 TABLESPOONS AT A TIME TO KEEP THE VEGETABLES FROM STICKING. ADD THE GARLIC AND COOK ANOTHER MINUTE. ADD THE LIQUID AMINOS AND TOSS WELL. SERVE IMMEDIATELY.
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."
One more easy idea for a really good meal. Made up of left-over mushrooms, left-over marinara sauce and left-over vegetable broth; added in a can of beans (I used pinto), cut up some carrots, celery, sweet red pepper, onion and frozen peas; pressed a clove or two of garlic in and then there was soup. It’s a good way to use up whatever left-overs you might have hanging around in the refrigerator where they do not like to linger.
Can allergies make you feel tired?
Is that something that’s real?
Sleepy and convoluted?
‘Cuz that’s the way that I feel
to accomplish the least little thing
Can’t even put the botta boom
in the proverbial botta bing
Although I did just make some vegetable soup
Maybe my spark will begin to recoup!
RECIPE for Vegetable soup made out of stuff that I had available: Just threw it all together. 1/2 cup or so of chopped up onion, stalk of celery, a carrot, 1/2 of an orange pepper, clove of garlic. Sauteed all that in a little vegetable broth then threw in the rest of the leftover broth (about a cup). Added in a cup or two of water, 1 cup of frozen peas, 1 cup of leftover green beans and a can of pinto beans. For spices: 1/4 tsp paprika, 1/8 teaspoon turmeric; 1/4 tsp chili powder; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; a few dashes of Italian seasoning and 1/2 cup of leftover spaghetti sauce and, voile! there is soup.
Serving suggestion: Topped each serving bowl with fresh chives right from my garden. Easy to grow, prolific and pretty.
Sort of a therapeutic process – chopping and sauteing and making good use of bits and pieces.
This salad was an unexpected hit! It’s another recipe from the Sam’s Club magazine.
I don’t usually include oil as part of my salad dressing, but made an exception here. BUT we didn’t use the entire salad dressing — we only used about 2 tablespoons at the most. We’re saving the rest for future use. It absolutely does not need that much dressing — it might render it soggy and it would be just too much. Original recipe included 4 oz crumbled feta cheese, but I used NO cheese — no cheese required 🙂
Apple and Pecan Salad with Honey Poppy Seed Dressing
Makes 8 servings — Prep time: 5 minutes
Okay, the recipe says 8 servings but it’s so good it turned out to be 4 large servings–so good!
Salad Ingredients: 1 head romaine lettuce — 3/4 cup pecans — 1 apple (recipe suggested Fuji, I used Gala) — 1/2 cup dried cranberries — 1 small red onion
Dressing Ingredients: 1/2 cup honey — 2 tablespoons poppy seeds — 3/4 cup vegetable oil (I used olive oil) — 1/2 cup cider vinegar — 1/4 teaspoon pepper
Directions: 1. chop lettuce, apple and onion (I used 1/2 scallion instead of onion). 2. Proportion salad ingredients to personal taste. 3. combine dressing ingredients and mix thoroughly. 4. Toss dressing with salad just before serving.
Posted in Eat to Live, Eating to Live - Living Healthy, Just Good Food, Photos, RECIPES, Vegan, Vegetarian
Tagged Eat to Live, Photos, Recipe, RECIPES, Salad Dressing, vegetarian
Simple and delicious.
Peel a banana.
Put it in a freezable container.
When the banana is frozen, blend it with a splash or two of vanilla flavored unsweetened almond milk or whatever you like.
It is so good.
As good as the ice cream in this bowl?
You may well ask.
I say, YES!
With actual nutrients included.
We harvested greens from our garden and I am adding them to the smoothie-du-jour.
Things like this make me happy.
The recipe: a few strawberries (1/2 cup or so), a few cherries (1/2 cup or so) a banana, 1/2 of a peach, a stalk of celery, a carrot, a tablespoon of ground golden flax-seed, 1/2 cup of unsweetened almond milk, and a tablespoon of salt-free, sugar-free peanut butter, oh, and a bunch of greens (maybe two cups or so ). Blend (I use a Ninja blender).
Posted in Eat o Live, Eat to Live, Eating to Live - Living Healthy, Garden, Just Good Food, Photos, RECIPES, Vegan, Vegetarian
Tagged Eat to Live, Recipe, RECIPES, vegetarian
You can freeze fresh pears and use them later in smoothies. Which is what I did and then used them this morning to make a very creamy, extremely smooth smoothie.
1 pear – 1 banana
1/4 cup frozen cranberries (whole)
1/4 cup unsweetened coconut milk
1/2 cup pineapple (canned in unsweetened juice)
1/2 cup juice from pineapple can
1/2 tablespoon golden ground flax seed
1 cup or two of fresh spinach
Blend in Ninja or similar appliance.
Quick. Easy. Amazing. Delicious. Nutritious.
Posted in RECIPES
Tagged Random, RECIPES