Sweet & Spicy Soup

HAPPY 9TH BIRTHDAY to my blog!!!! I can't believe how fast the time has flown by. 

It's been raining all weekend and a bowl of soup seemed in order. I can eat soup all year round, I love it. This is a take on an Asian flavored soup. Similar to Hot & Spicy but different. I was delicious. Makes 4 servings.

• 2 tablespoons fresh ginger, peeled and minced
• 2 cloves garlic, minced
• 1 Fresno chili, seeded and finely chopped
• 1/2 block of extra firm tofu, cut into small cubes (bite-sized)
• 1 cup baby bellas, sliced
• 4 cups no sodium vegetable stock
• 3 tablespoons low sodium soy sauce
• 1 tablespoon rice wine vinegar
• 3 tablespoon maple syrup
• 1/2 cup fresh asparagus, sliced into 1/2 inch lenghts
• 1 small bok choy, sliced
• 1 tablespoon miso paste
• Garnish: sliced scallions, black and white sesame seeds

In a large stock pot over medium high  heat, saute ginger, garlic and chili in a tablespoon of water for about 1 minute.

Add tofu and mushrooms. Saute for about 2 minutes adding more water by the tablespoon if necessary to keep from sticking.

Reduce heat to low and add vegetable stock, soy sauce, vinegar and maple syrup. Let simmer for 5 more minutes.

Add bok choy and asparagus. Cook for 2 minutes.

Remove from heat. Add miso and stir until it's completely dissolved. Garnish as desired and serve immediately.

Enjoy!!

Cabbage with Italian Sausage

I made this some time ago and it just never made it to the blog. It was delicious, simple and fast. That is always a good combo on a weeknight. I had a half of a large head of cabbage and wanted to use it before it ended up in the compost bin. This is delicious!!

• 1 package Field Roast Italian sausage, cut on the bias
• 4 cups cabbage, chopped, but not real small
• 1 sweet onion, sliced
• salt and pepper, to taste
• yellow mustard (optional)

Cook the sausage in a non-stick skillet until it begins to brown. Remove from skillet and set aside.

Add cabbage and onion to the skillet and saute with a little water until it's mostly cooked.

Return the sausage to the skillet and give it all a good stir. You just want to warm up the sausage and finish cooking the cabbage, about 5 minutes.

Serve in bowl so it's easy to scoop it all up.

I love to smother my cabbage in yellow mustard. It would also be good with hot sauce.

Enjoy!!

Healthy Breakfast Skillet

This savory breakfast was delicious, I would rather eat savory than sweet for breakfast. Serve with sliced tomatoes or fruit or even some toast. We have some fresh tomatoes from the local market that are wonderful!
Serves 2

• 4 ounces tempeh, cut into 1/2-inch cubes
• 1 1/2 cups small broccoli florets
• 1/2 cup diced sweet onion
• 1/2 cup thinly sliced carrot
• 1 large handful organic baby spinach, chopped
• 1/4 cup kalamata olives, halved
• 2 large cloves garlic, minced
• 1 teaspoon low-sodium soy sauce
• 1 tablespoon nutritional yeast flakes (nooch)
• 1 teaspoon dried Italian seasoning
• a few grinds of fresh black pepper

 Cook tempeh in a nonstick skillet and cook over medium heat for 2-3 minutes. Add some broth or water if it tries to stick.

Add the broccoli, onions, and carrots and cook for 3-4 minutes. Adding liquid as needed. Add the remaining ingredients, cook for 2-3 minutes more until the spinach is wilted.

Taste and add salt if needed.

Enjoy!!