Sunday, March 17, 2019

Split Pea & Sweet Potato Soup

We've been WFPBNO (whole food plant based no oil) since the end of last October, 2018. I feel better, have lost weight and will continue on this journey. I found a similar recipe on line and left out the oil and added salt and this was the result. Amazing flavor.

  • 1 box (32-ounce) low-sodium vegetable stock
  • 1 bag green split peas
  • 2 cups water
  • 2 medium sweet potatoes, peeled and diced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 medium carrots, peeled and diced
  • 2 large stalks celery, diced
  • 1 teaspoon coconut aminos
  • 1/4 teaspoon garlic powder
  • black pepper

Place a large soup pot on medium heat. Add a couple of tablespoons water, diced onions and saute for 3-4 minutes stirring frequently. If pan starts to try add another tablespoon of water.

Add coconut aminos and give a good stir.

Add diced carrots and celery. Stir. Add garlic powder and a tablespoon of water at a time as needed to keep vegetables from sticking.Cook 3-4 minutes.

Add 1 cup of vegetable broth and stir well to be sure you get any stuck bits up.

Add sweet potato and mix well. Cover with a lid and allow the potatoes to cook about 5 minutes.

Reduce heat to low and add the rest of the broth, 2 cups of water, the peas and diced red pepper.

Cover and cook about 50 minutes, stirring occasionally, check to see if peas are done.
Enjoy!! Makes about 8 cups.

Wednesday, February 20, 2019

Subway Salad

So last week I didn't have anything to bring for lunch and I went to Subway and got a huge salad. No meat, no cheese, just half lettuce and half spinach. Then all the other veggies except pickles and banana peppers. Used Red Wine Vinegar for the dressing. It was soooo good.

Thursday, February 14, 2019

Spicy Thai Ramen

It was kind of a chilly weekend so I decided we needed a yummy soup on Sunday for lunch. I couldn't find the ramen noodles that are just noodles, not a prepackaged soup at my local store. So I used the soup packages I had in the pantry and tossed the seasoning packets in the trash. This was delicious!!!! Serves 4

  • 1 sweet onion, chopped
  • 1-inch piece of ginger, grated
  • 4 kafir lime leaves (I bought these on Amazon)
  • 1 package (8 oz) baby bella mushrooms, sliced 
  • 3 tablespoons Thai red curry paste 
  • 4 cups vegetable stock
  • 1 can full-fat coconut milk
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon coconut sugar
  • juice of 1/2 a lime
  • 1/2 (14 oz) extra-firm tofu, cubed
  • 2 packs ramen noodles

Add a couple of tablespoons of water to a large soup pot and add the onion and ginger. Cook over medium heat 2-3 minutes.

Add kafir lime leaves, mushrooms and red curry paste. Mix well and let cook 1 minute.

Add the rest of the ingredients, except for the ramen noodles and let come to a boil. Reduce heat to low, cover and simmer for 10 minutes.

Add the ramen noodles and let cook 2-4 minutes until noodles are done. I like to break the noodles up as I add them so they aren't so long.

Give the soup a final stir.

Garnish with sliced scallions and extra lime juice if desired.