Tuscan Bean And Kale Soup

TUSCAN BEAN AND KALE SOUP
Serves 8
(Gluten free)

Ingredients:
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 28oz can diced tomatoes
  • 4-6 cups vegetable stock
  • 1 19 oz can white kidney beans, drained and rinsed
  • 1 large bunch kale, stems removed, chopped finely
  • ½ lb green beans, cut into 1″ pieces
  • ½ cup quinoa
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • salt and pepper
Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and garlic. Saute for 5 minutes, until the onion begins to soften a bit.
  3. Add canned tomatoes, vegetable stock, kidney beans, kale, green beans, and quinoa. Stir to combine.
  4. Add seasonings.
  5. Bring to a bowl. Cover and reduce heat to low. Let simmer for 30 minutes. Tastes even better if you let it sit for a while and let the flavors blend together.

Homemade Guacamole

  • 4 ripe avocados
  • Salsa or Picante Sauce
  • Garlic Salt
  • Pepper
  • Tortilla Chips
  1. Mash 4 ripe avocados
  2. Add Salsa or Picante sauce of your choice, until consistency is a bit thin or to taste. (I like it with a bit more sauce rather than a bit less).
  3. Add garlic salt and pepper to taste.
  4. Serve with tortilla chips. Delicious and easy.

Baked Acorn Squash

  • 1 Acorn squash
  • 1 Tbsp Earth Balance
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Sea Salt

1 Preheat oven to 400°F.

2 Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.








Crispy Tofu Slices with Orange Dipping Sauce

  • 1 (8 ounce) package savory-flavored baked tofu (I use teriyaki-flavored tofu).
  • 1/2 cup corn flour
  • 1/2 cup brown rice flour
  • Safflower oil
  • 2/3 cup fresh orange juice
  • 1/3 cup maple syrup
  1. Cut the baked tofu into slices about 1/4” thick (I cut them a bit thinner).
  2. Mix the flours together in a shallow bowl.
  3. Pour enough oil into a large skillet to cover the bottom of the pan with a thin layer, and heat over medium heat (I add oil as needed).
  4. Dip each of the tofu strips into the flour mixture, coating well on all sides.
  5. Place the tofu strips in the skillet, and cook until lightly browned on both sides (I cook them until they are more medium brown. I like them crispy).
  6. Transfer the fried tofu strips to a plate lined with paper towels to drain.
  7. Stir together the orange juice and syrup in a small bowl.
  8. Serve the tofu with the dipping sauce.
These are really good!!! They are great as appetizers or as a side dish. I make 2-8 ounces of tofu so I have extra. They are great reheated or even cold. There is plenty of flour mixture to make this much. Enjoy!











Pecan Brussels Sprouts

These are the BEST Brussels Sprouts I’ve ever eaten. If you have never liked Brussels Sprouts before, I guarantee you’ll like these. Even kids like them.

Recipe:

  • 2 pounds Brussels sprouts, yellowed leaves and stem end trimmed off
  • 1/2 cup pecan pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon Earth Balance
  1. Preheat oven to 350 degrees and place a casserole dish inside to heat up.
  2. Quarter the Brussels sprouts and add them to the hot casserole dish along with the pecan, oil, salt, and pepper. Toss the vegetables to coat and then bake for 20 to 30 minutes, until tender and very lightly browned.
  3. Remove from the oven, toss with Earth Balance, and serve hot.

You can make these ahead of time, they reheat really well. I even like them cold.








Vegetable Soup

  • 1 1/2 cups sliced carrots
  • 1 cup diced onions
  • 4 garlic cloves, minced
  • 6 cups organic vegetable broth
  • 3 cups diced green cabbage
  • 1 cup frozen green beans
  • 2 tbsp. tomato paste
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sea salt
  • 1 cup diced zucchini

Put a small amount of olive oil in the bottom of a large saucepan and saute the carrots, onions and garlic over low heat until softened (around 6 minutes)

Add broth, cabbage, beans tomato paste, basil, oregano, and sea salt; bring to a boil. Lower heat and simmer, covered for 15 minutes.

Stir in zucchini and heat 4 more minutes.

I like to let this sit for at least 15 minutes before serving. You can also make this ahead of time and reheat.









Hearty Harvest Chili

  • 1 Tbs. olive oil
  • 3 cups chopped onions
  • 2 red bell peppers, diced
  • 1 Tbs. cumin
  • 2 cloves garlic, minced (I put a lot more)
  • 3 cups dried kidney beans, soaked in water for 2 hours and drained
  • 6 cups water
  • 1 14 0z. can crushed tomatoes with juice
  • 2 sweet potatoes peeled and cut in 1-inch chunks
  • 1 butternut squash peeled and cut in 1-inch chunks (you can buy these pre-cut)
  • 1 Tbs sea salt

In a large saucepan, heat oil. Add onion and peppers and cook for 15 minutes. Stir in cumin and garlic. Add beans and 6 cups of water. Simmer for 45 minutes, covered. Add tomatoes, potatoes, squash and salt. Cover and cook for 30 minutes longer.

For best results make hours earlier or even a day before you plan on serving, it really adds to the flavor. Great for leftovers too.








Strawberry Banana Smoothie

  • 1 1/2 cups unsweetened almond milk
  • 3/4 cup frozen strawberries
  • 1/4 cup frozen bananas
  • 1/2 cup pitted & chopped Medjool dates
  • Mix all ingredients VERY WELL in blender. I use liquefy setting. Enjoy.











Strawberry Smoothie

  • 1 1/2 cups unsweetened almond milk
  • 1 overflowing cup of frozen organic strawberries (I like a lot of strawberries)
  • 1/2 cup pitted and chopped Medjool dates
  • Mix well in blender









Very Berry Smoothie

  • 1 1/2 cups unsweetened almond milk
  • 3/4 cup frozen organic strawberries
  • 1/4 mixed frozen berries (blueberries, blackberries & raspberries)
  • 1/2 cup pitted & chopped Medjool dates