Carrot-Ginger Soup

This is another I found online and had to modify. The original uses butter instead of oil, and milk or cream instead of soy milk. I added the tofu at the end for protein. Dad LOVED it, having two bowls, and said it tasted great! The rest of us enjoyed it too and I would definitely make it again just for me.

There is a lot of chopping prep but I threw it all in the food processor.

6 Tablespoons coconut oil

1 large onion, chopped

1/4 cup fresh ginger, minced

3 cloves garlic, minced

3 to 4 cups chicken or veggie stock

1/2 cup (soy) milk or cream (optional)

1 pound carrots, peeled and chopped

2 Tablespoons fresh lemon juice

1 teaspoon curry powder

Salt and black pepper to taste

Fresh parsley or chives for garnish

Heat oil in soup pot. Add onion, ginger and garlic and sauté for 15 to 20 minutes.

Add stock, milk or cream (if using) and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are very tender (about 45 minutes).

Puree soup in a blender or food processor. Add 1/2 package soft tofu at this point if desired. It helps to crumble it first.

Season with lemon juice, curry powder, salt and pepper. Sprinkle with parsley or chives. Paprika looks pretty on it, too. Serve hot or cold.

Roasted Nuts

One of Dad's favorite snacks. You can do them in the oven or on the stove.

To Dry Roast just follow the instructions below for Roasting Nuts omitting the oil.

Oven Roasted:

Coat 1 cup of nuts evenly with 1 t. cooking oil (we use organic, extra virgin coconut oil) and sea salt to taste. On a baking pan spread the nuts evenly and place them into a preheated oven at 350° F. Stir occasionally til the nuts are fragrant and lightly browned (5-10 minutes). Be careful because the nuts will continue to cook after removed from the oven. DO NOT OVERCOOK.

Stovetop toasting:

Place them in a heavy skillet on top the stove. Heat slowly over low heat, stirring. Cook until slightly browned, about 10-15 minutes.

I personally prefer the oven method because it doesn't require me to stand over it stirring!

I'm going to research some flavorings. I think adding cinnamon/stevia would be good. Or adding a pressed clove of garlic to the oil before tossing. We buy spice grinders at Dollar Tree - read the ingredients, because some contain sugar, but most are just the spice. The chili/sea salt is particularly good, and the Italian seasoning. There are many flavors to choose from and I'm sure they would be great on the nuts.

"Homegrown Salad"

One of our favorite summer salads is just marinated veggies - whatever we have from the garden or the roadside stand. Our first of the year contained halved grape tomatoes, sliced young sweet onions, along with the chopped onion greens, halved snow peas, and chopped basil. The dressing was a bit of fresh lime juice, a drizzle of olive oil and a pinch of sea salt. Stir and let stand at room temperature for 30 minutes or so. Serve as is, or on a bed of fresh baby spinach. Yummy!!

Cream of Asparagus Soup

It occurred to me as I was cooking today that I don't think I've ever used a recipe for Dad all on its own. I adapt everything! That's why I write them down here.

Dad brought home some asparagus for our Easter dinner - but we had already bought some. "Maybe I should make you some asparagus soup" I said, and his reply was "THAT'S my favorite!" So here we are.

Cream of Asparagus Soup

• 2 1/2 cups vegetable broth
• 1 pound fresh asparagus, chopped, reserve the tips
  
• 1 potato, peeled and thinly sliced
• 1/2 onion, diced
• 3 ribs celery, chopped
• 2 cups soy milk
• 1/2 package soft tofu
  
• 1/4 tsp dried tarragon
• salt and pepper to taste

In a large saucepan, bring the broth to a boil. Add the asparagus, potato, onion and celery and reduce heat to medium low.

Simmer for 25 - 30 minutes.

Pour the soup into a blender or food processor and blend until almost smooth. Return soup to saucepan and add everything else except the asparagus tips. I used an immersion blender rather than a regular one, and used it after I added everything but the asparagus tips.

Add the asparagus tips after blending.

Allow to simmer until thick, approximately another 8-10 minutes.

Roasted Radishes

Another yummy surprise.

1 package radishes
2 tsp Olive oil
Seasonings as desired **

1 Tbsp. coconut oil

Preheat oven to 350 degrees.

Put the 2 tsp. of oil in a baggie with whatever seasonings you want. Shake to coat.

Add coconut oil to a small oven-proof skillet and heat. Add radishes and sate, stirring occasionally, until brown spots form. Put skillet in oven and roast for 15 minutes, stirring at least once.

These were really delicious! Next time I'll try adding radishes to our usual roasted veggies (will have to post that, but basically it's the same thing with baby carrots and whole garlic cloves).

** (why oh why does lemon pepper seem to always have sugar added??)

Black Bean Soup

1 large can black beans, undrained
2 cups vegetable stock or water

Chopped vegetables:
1 small onion
4 cloves garlic
4 stalks celery
4 carrots
1 cup cabbage
1 tomatillo

1/2 cup buckwheat groats (kasha)

1 large can diced tomatoes, undrained
1 - 12 oz. can V-8

1 tsp. sea salt
1 tsp. cajun seasoning

Combine all in a soup pot and bring to a boil. Lower heat and simmer for 2 hours, stirring occasionally. Add more water or broth if needed to make it soupy enough.

When veggies are soft, remove from pot in batches and blend (or use a stick blender). Serve hot with sherry if desired.

** any additional veggies you have on hand would just add to the soup.

Dad hasn't been finding too much to be tasty lately but he loved this soup - three bowls worth!

Chickpea Burger

This is my own creation. I tried to write down exact quantities, but didn't measure everything perfectly...the good thing about this recipe is it's easily adaptable and can tolerate some differences in amounts. And it tastes great, too!

1 can chickpeas, rinsed and drained
3/4 cup cooked quinoa
1 clove garlic
1 Tbsp. coconut or olive oil
Sea salt, pepper, cajun seasoning to taste
1/4 cup vegetable broth or other liquid (I'm using V-8 next time!), more if needed
garbanzo flour - as needed - I used 4 Tbsp.

1 Tbsp. coconut oil

Put first 5 ingredients in the bowl of a food processor. Process until it forms a paste and garlic is incorporated. Add 1/4 cup liquid gradually while processing. Add garbanzo flour gradually as needed until a stiff dough is formed.

Refrigerate dough for 1/2 hour if possible. You can skip this step if you don't have time, but it will be easier to roll if you do.

Roll into balls and form into patties. This recipe made 3 large patties. You could also make "meat"balls or smaller patties.

Heat remaining 1 Tbsp. of coconut oil in a frying pan. Fry patties over medium heat until golden; flip and do the other side. It took abouut 5 minutes per side. Season as desired.

I served it on a bed of spinach with marinara sauce on the side and a fried onion slice on top.

Curried Lentils with Butternut Squash

1 medium onion, diced
1 bell pepper, diced
2 Tbsp. coconut or olive oil
1 large butternut squash
1/2 cup raisins
1/2 cup chopped walnuts
1 lb. lentils
2 Tbsp. curry powder
1-1/2 tsp. ground cinnamon
1 tsp. sea salt
cayenne pepper to taste
vegetable broth or water as needed

Prepare squash: Cut in half and place face down in a baking pan. Bake at 350 for 40 minutes. When cool, remove seeds, peel, and dice into 1 inch chunks.

Rinse and sort lentils. In a large saucepan with lid, bring 5 cups of water to a boil, add lentils, cover and reduce to low heat. Cook until soft (water will be absorbed)

Meanwhile, heat oil in a large skillet. Saute onions and peppers until onions begin to look translucent. Add squash, raisins, walnuts and seasonings. Cook until heated through and squash is tender.

Add lentils and 1 cup vegetable broth. Cook for 10 minutes, stirring occasionally. Add more broth if it's too dry or you want it to be soupy. Serve hot on a bed of brown rice, kasha or quinoa.

John’s Marinara Sauce

I finally got the hubby to type out his marinara recipe!

Ingredients:

1 28-30 oz can crushed tomatoes (no additives)
1 cup Miripois (roughly diced bell pepper (1/2), onion (1 medium) , carrot (2) , & celery (3 stalks))
1/2 cup vegetable stock
4 cloves garlic, minced
1 tsp sea salt
I tsp fresh oregano – minced
1 tsp fresh thyme – minced
1 tsp crushed red pepper (if desired)
3 bay leaves
2 tbs olive oil

Procedure:

Place the olive oil in a cast iron Dutch oven. Sauté the miripois & garlic over medium high heat until the onions are translucent (about 5 minutes). Add the crushed tomatoes, vegetable stock, herbs, salt, red pepper (if desired), & bay leaves. Simmer stirring occasionally for an hour (or longer – longer is better). Remove bay leaves & serve.

Note: This recipe freezes well. We usually use some immediately and freeze the rest in ice cube trays. A few cubes can be added to dishes for instant marinara!

Kale and Cabbage Soup

I went looking for a way to use up some of that St. Patty's Day cabbage. This was unbelievably delicious, and so healthy! We served it with a side of lentils mixed with buckwheat groats.

1 medium onion, chopped
3 cloves garlic, minced
2 Tbsp coconut oil
1 small can diced tomatoes with juice
1/2 green bell pepper, chopped
1 lb. kale, thick stems removed, chopped
1 lb. green cabbage, chopped
1 - 2 cups vegetable broth
1/2 tsp. cayenne pepper (optional)
1 tsp. sea salt (optional)

Heat the oil in a medium pot. Add chopped onion, garlic and bell pepper. Saute until the onions are translucent. Add the cabbage, kale and tomatoes along with 1 cup of vegetable broth, and seasonings. Mix well. Cover and simmer until kale softens, about 30 minutes. Add more broth to make it as soupy as you like. Simmer longer if you like the kale softer.

Roasted Okra

This is so simple it'll surprise you. And it's really good!

Small, whole fresh okra
Olive oil
Sea salt, pepper

Preheat oven to 400 degrees.

Arrange the okra on an oiled baking sheet. Brush the okra with more olive oil.

Bake for 15 minutes, turning a few times. Sprinkle with salt and pepper.

That's IT! You can mix it up by trying different seasonings. Eat with your fingers, plain or dipped in marinara sauce or salsa. Delicious!

Quinoa Banana Pudding

1/2 cup milk of your choice (I used rice)

bring to a boil and add

1/2 tsp. vanilla
1 Stevia packet (not sure how to convert that to drops)
1/2 honey

Mix well and whisk in

1.5 tsp. corn starch, dissolved in a small amount of the milk

Simmer and stir until thickened. Stir in

1/2 cup cooked quinoa

Allow to cool, then stir in 1/2 banana, chopped or sliced. Serve warm or cold. Yum!

Cream of Spinach Soup

I was in a spinachy sort of mood tonight and went searching for a soup recipe. Everything I found either didn't look so great or required stuff I didn't have, so I used 3 different recipes as a reference and made up my own. Dad loved it, and so did I!

Cream of Spinach Soup

1 onion, chopped
4 cloves garlic, chopped
3 Tbsp. olive oil

Saute the veggies until translucent. Add:

5 cups vegetable stock
1 tsp. sea salt
1/2 tsp. Cajun seasoning (we use Slap Ya Mama. No sugar or MSG)
1 Tbsp. Braggs or soy sauce

Simmer for 20 minutes, then add:

16 oz. frozen spinach
3/4 cup cooked quinoa

Bring back to a simmer and cook for 5 minutes.

Puree the soup (I use a stick blender). Stir in 1-1/2 cups milk of your choice (I used rice milk), optional. If you would like thicker soup, whisk in some potato flakes. Or, you could add a potato or two to the soup from the start.

Taste and adjust seasonings. I added more salt, and some cayenne pepper.

I didn't think it needed any potato flakes. The quinoa thickened it up nicely, added a ton of great protein and the taste went very well with the spinach.

Next time I'll add 2 or 3 celery stalks to the veggies, and maybe some kale.

Cream of Celery Soup

This was a huge hit resulting in Dad eating three bowls. It's hearty but not heavy. Hubby and kids liked it, too (those who tried it, anyway!)

Cream of Celery Soup

12 large celery stalks
2 T olive oil, divided
1 large onion, chopped
8 cloves garlic, minced
2 T garbanzo bean flour (use regular if desired and if gluten is not an issue)
4 medium potatoes, peeled and diced
water (as needed to cover)
1 cup vegetable stock
2 tsp seasoned salt. I used "Jane's" with a side of "Slap Your Mama".
1/4 c mixed chopped fresh parsley and dill
1/4 c celery leaves
1 to 1-1/2 cups soy, rice or almond milk, as needed
Salt and freshly ground pepper to taste
Chopped fresh dill or parsley, celery seeds for garnish

Trim 10 stalks of celery and cut into 1/2-inch dice.
Trim the remaining 2 stalks, cut them into 1/4-inch dice, and set aside.

Heat a tablespoon of the oil in a large soup pot.
Add the onion and garlic and saute over moderate heat until the onion is lightly golden.
Sprinkle in the flour and stir it in until it disappears.
Add the 10 stalks of celery, the potatoes, and just enough water to cover. Add stock.
Bring to a boil, then add the seasoning mix, fresh herbs, and celery leaves.
Simmer over low heat until the vegetables are tender, about 25 minutes. Remove from the heat.

With a slotted spoon, transfer the solid ingredients to the container of a food processor or blender and puree, in batches if necessary, until very smooth. I used a stick blender and did it right in the pot!

Stir back into the soup pot.

Return to very low heat and add enough milk to achieve a slightly thick consistency.

*Note: I didn't find that the milk made it thick. I added the full cup and a half, but added about 1/4 cup of potato flakes after that to thicken it. Next time. I will compensate by adding an extra potato to the pot instead.

Heat the remaining 1 tablespoon of oil in a small skillet.
Add the reserved celery and saute over moderate heat until it is touched with golden spots.
Add to the soup, then season to taste with salt and pepper.
Serve at once, or allow the soup to stand for an hour or so, then heat through as needed.
Garnish each serving with chopped dill or parsley.

I will be making this again, for sure. Real comfort food!

Spanish Rice

* 2 tablespoons oil (I used olive)
* 1 cup uncooked white rice (or brown; see note)
* 1 onion, chopped
* 1/2 green bell pepper, chopped
* 2 cups water
* 1 (10 ounce) can diced tomatoes and green chiles (I used mild for hubby and kids but would have preferred the extra spicy )
* 2 teaspoons chili powder, or to taste
* 1 teaspoon salt

DIRECTIONS

1. Heat oil in a deep skillet over medium heat. Saute rice until brown, Add onion and bell pepper and saute until onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

***
With the brown rice version, I got short grain so it would cook faster. I was worried about the veggies getting too soft and nasty. I was thinking next time I might start the rice alone (after browning, which is said to be an essential step) and saute the veggies separately to add later. If I do that, I don't need short grain, but it was really good as it was. It did take about 20 minutes longer to cook than the white rice version.

Tomato Soup

1 large onion
2 ribs celery
2 T olive oil
2 large cans tomatoes (whole or diced for chunky soup; pureed for smooth, of course it doesn't matter if you're going to blend it anyway)
4 cups vegetable broth
1 tablespoon oregano
1 teaspoon rosemary
1/4 teaspoon cayenne (or to taste)
6 WHOLE cloves garlic
1 tablespoon minced parsley
salt and pepper to taste

Soy or rice milk, if desired, for serving

Sauté the onion and celery in the olive oil in a large saucepan. When the onion is translucent, add the tomatoes, broth, oregano, rosemary, garlic and cayenne. Simmer for 20 minutes.

Transfer half of the soup to the blender, and puree until fairly smooth. If you'd like a chunky soup, add the blended half back to the pot. For a smoother soup, blend the rest of the soup and return it to the pot. (I used an immersion blender and pureed the whole thing right there in the pot).

Add the parsley and salt and pepper to taste, and simmer for about 10 minutes to allow the flavors to blend. Taste the soup, and if it is too acidic, add a little agave nectar or sugar, just enough to take the edge off. Ladle into bowls, and stir a little soy or rice milk into each.

This recipe served 10 people along with grilled cheese sandwiches, with enough soup leftover for Dad to have for lunch tomorrow.

Yellow Split Pea Soup

This was thick, colorful, and full of flavor.

1 package yellow split peas

Cover with water, about an inch over the peas. Bring to a boil and simmer for 30 minutes. Drain and rinse; return peas to pot.

Add:

4 cups vegetable stock
3 carrots, chopped
2 ribs celery, chopped
1 small onion, chopped
2 cloves garlic, minced
1/4 cup pearl barley, brown rice or quinoa (rinsed well)
1 tsp. salt

Simmer for at least 30 minutes. If you use brown rice, you'll need about 50 total.

10 minutes before serving, add:

1/4 tsp. sesame oil
1/4 cup chopped fresh tomato
1/4 cup chopped fresh zucchini
salt and pepper to taste.

You can make this with green split peas, but the color here is really gorgeous!

Quinoa Tabbouleh

• 2 cups water
• 1 cup quinoa
• 1 pinch salt

Rinse quinoa well before cooking. Cook according to package directions; let cool.

• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, seeded and diced
• 1 cup green onions, greens and bulbs, diced
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• Add salt and pepper to taste.

Mix the above and stir into cooled, cooked quinoa. Mix well. Best if it sits for at least an hour before serving.

Quinoa and Chickpeas

I just learned about quinoa and decided to try some, since Dad is having trouble eating all he thinks he needs right now. It seemed kind of expensive - $5.00 for 14 ounces - but I only needed half of it for this recipe. It's available elsewhere and in larger quantities for less - I got mine at the local health food store.

This is actually adapted from two recipes I found online, based on the ingredients I had on hand.

Quinoa and Chickpeas

• 1 cup quinoa
• 1/2 teaspoon sea salt
• 1-3/4 cups water

Soak the quinoa for 10 minutes in water to cover. Drain, and rinse very well two more times. Make sure to use a fine strainer as this grain is very small (and did I mention, expensive!). You do NOT want to skip this step and it rinses off a natural coating which is supposedly very bitter.

Bring to a boil in the 1-3/4 cups water. Reduce to a simmer and cover tightly. Simmer for 20 minutes; fluff with a fork.

• 1 cup canned garbanzo beans (chickpeas), drained and rinsed
  
• 1 onion, chopped
• 2 zuchinni, chopped
  
• 1 clove garlic, minced
• 4 teaspoons olive oil
• 1 pinch salt and pepper to taste
• 1/2 teaspoon chopped fresh parsley
• 3 Tbsp lime juice
• 1 tomato, chopped
• Fresh parsley, chopped, for garnish
  

Once done, stir in the garbanzo beans, garlic, onion and zuchinni. Transfer to a casserole dish and bake for 30 minutes. Remove from oven and stir in the lime juice, tomatoes, and olive oil. Season with salt, and pepper. Sprinkle with chopped fresh parsley to serve.

The original recipe said don't substitute the lime juice - it makes the dish. I agree! We didn't have quite 3 Tbsp, and I think it would have been better to have the full amount, but it certainly did "make" the dish in my opinion.