Grandma Pat's Soup

Had a great time visiting all my relatives in Oklahoma this summer. My Grandma Pat made this delicious soup that I had to share. Enjoy!!!

Spicy Chickpea and Tomato Soup with Noodles

2 to 3 tbsp olive oil
1 onion, finely diced
pinch of saffron threads
1 1/2 tsp paprika
1 tsp toasted ground cumin seeds
1/2 tsp ground ginger
1/2 tsp ground turmeric
2 carrots, sliced
1 celerey rib, diced
1 heaping cup diced peeled winter squash, such as butternut
2 tbsp each, chopped parsley and cilantro
one 28 ounce can organic diced tomatoes with juice
one 15 1/2 ounce can chickpeas, organic
1 cup cooked lentils
sea salt and ground pepper
1 cup skinny egg noodles, boiled in salt water until tender, then drained

Heat the oil in a wide soup pot, then add the onion, saffron, and spices. Give a stir, then cook over medium heat while you dice the vegetables, stirring the onion now and then. Add the vegetables with half the parsley and cilantro. Cook slowly until the onion is soft, another 12 to 15 minutes.

Add the tomatoes and their juices, the chickpeas and their juices, the lentils, plus enough water to give the soup the texture you like--another 2 to 3 cups. Simmer until the carrots are cooked through, about 20 minutes. Taste for salt and season with plenty of pepper.

Stir in the cooked noodles, garnish with the remaining chopped parsley and cilantro, and add a few drops of olive oil to each bowl.

Basic Lentil Soup

Michael and baby Mark are worse for wear today. Both feeling a little under-the-weather, so this is my version of "chicken noodle soup". I'm hoping the warm broth and veggies made them feel a little better.

Super-Easy Lentil Soup


1 tsp olive oil
1 onion, diced (I used Texas Sweet--they're in season!)
1 carrot, diced
4 cups of vegetable broth or water
1/2 cup dry white wine

1 cup dry lentils (I like brown or red, b/c they're prettier!)
salt and pepper to taste
2 bay leaves
1 tsp Italian seasoning spice (or just throw in some oregano, basil, thyme)
1 tbsp lemon juice



In a large pot, saute the onions and carrot in the oil for about 3 minutes, add spices and cook for another 2-3 minutes. Add wine, stir and allow the wine to cook down, about 2 more minutes. Add salt, pepper, broth, lentils, and bay leaves. Turn heat to medium-high and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Remove bay leaves and add lemon juice. Serve with your favorite crusty bread!

Protein-Packed Breakfast

Quinoa with Blueberries and Toasted Almonds

Quinoa (pronounced Keen-wah) is an ancient food that was cultivated in the South American Andes since at least 3,000 B.C. Called the "mother grain" by the Incas, who used it to sustain their Armies.

The Quinoa seed is high in protein, calcium, iron, and relatively good source of vitamin E and several of the B vitaminds. It contains an almost perfect balance of all eith essential amino acids needed for tissue development in humans. Quinoa is 12% to 18% protein and four ounces a day, about 1/2 cup, will provide a child's protein needs for one day.

Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. It also creates a yummy nutty flavor if it is toasted in a dry pan before adding the water to boil.

1 cup Quinoa (rinsed in fine mesh strainer)
2 cups water
fresh blueberries
toasted, sliced almonds (or your favorite nut)
splash of Almond milk
drizzle of maple syrup

Toast Quinoa in bottom of saucepan for about 2-3 minutes until fragrant
Add 2 cups water and bring to a boil over medium high heat
Simmer and cover for 20 minutes
Dish into bowls, top with blueberries, splash of milk, drizzle of maple syrup and toasted almonds.
Enjoy!

To learn more about Quinoa, check out this link:
http://blog.wholefoodsmarket.com/2009/06/be-keen-on-quinoa/

Thai Noodle Salad with Soy-Ginger Vinaigrette

Thai Noodle Salad

8 oz. cellophane noodles (or your favorite asian noodle--I used Japanese Udon)

5 whole scallions, trimmed and chopped (white and green parts)

6 small radishes, thinly sliced

1 large cucumber, peeled and diced

4 ounces mung bean sprouts

2 teaspoons minced fresh ginger root

1/4 cup low-sodium soy sauce

1 tablespoon peanut oil (or any vegetable oil/olive oil you have on hand)

2 teaspoons brown sugar

1 1/2 teaspoons toasted sesame oilJuice of 1 large lime

3 tablespoons of chopped fresh cilantro

Cook noodles according to package instructions. While the noodles cook, combine the scallions radishes, cucumber, sprouts, ginger, soy sauce, peanut oil, sugar sesame oil, lime juice, and cilantro and blend thoroughly. Toss the noodles into the bowl and stir. Enjoy!

My husband thought it had too much ginger, so if you don't like ginger, feel free to omit or adjust the recipe. I, on the other hand, think one can never have too much ginger!

Memorial Day Burger 'n fries

Spicy Black Bean Burgers with tabouleh slaw and Sweet Potato Fries

1 15 oz. can black beans, drained and rinsed
1/2 onion, diced
2 garlic cloves, diced
1/2 red bell pepper, diced
1/2 tsp cayenne pepper
1 tsp hot sauce
1 "egg" (I use Ener-G egg replacer)
1 cup of whole-grain bread crumbs

Mash the beans in a bowl, add remaining ingredients, mixing until combined well. Shape into 4 patties. The patties will hold together well-enough to grill or pan-fry with a little Pam oil spray, over medium heat. They take about 4 minutes per side for a nice brown color.

Serve them up with your favorite whole-wheat bun and tabouleh salad (I buy mine pre-made from the Cedar Park farmer's market. You can buy it at almost any grocery store now... Sprout's carries a great one in the deli section). Yummy!

Sweet Potato Fries

2 medium sweet potatoes, peeled and sliced into thin strips
2 tbs of Earth Balance, melted (Vegan margarine)
1/4 tsp paprika
1/4 tsp chili powder
1/4 red pepper flakes
1/4 tsp salt
black pepper

Preheat oven to 450 degrees. Combine melted butter and spices together and toss the potatoes in it. Place potatoes on a cookie sheet, topped with parchment paper (they will stick to foil). Be careful not to crowd the pan - you want them spaced out, so that they aren't too mushy. Bake for 20 minutes, turning after 10 minutes.

Place potatoes under the broiler, turning every minute or so and keeping a close eye on them. They will burn quickly! Broil them as long as you can without incinerating them. Serve immediately with ketchup or vinegar. Mmmmm.

Dinner tonight - Veggie fajita's!!!

Claire's favorite Veggie Fajita's

handful of sliced mushrooms (I use baby bella, cause they're "meaty", Lol!)
green/red/yellow bell peppers,sliced
1/2 onion sliced
zucchinni and yellow squash (sliced)
whole wheat tortilla's
black beans
quick-cooking whole grain rice
salsa, chips, and quacamole!

Grill or saute the veggies, wrap up in tortilla with salsa and quacamole. Serve with warm beans and rice. Seriously can't get easier than that on a Friday night! Have yourself a little margarita or chilled white wine. Delish AND healthy!

Apple Cinnamon Steel-Cut Oatmeal

This is my go-to breakfast on everyday that I have a little extra time. Sometimes I get the process started and take my shower while it's in the 15 minute-cooking stage! A girl's gotta multitask.

Apple Cinnamon Steel-Cut Oatmeal
Serves one large breakfast portion, or two small ones (I usually share my bowl with Mark...)

2 tsp Non-Hydrogenated Vegan Margarine
1/2 steel-cut oats (or rolled oats)
1 1/2 cup hot water
1/4 tsp cinnamon
1 pinch salt
small apple, diced
1/4 cup soy, oat,or nut milk (my favorite is Almond Milk)

Heat margarine in a small sauce pan that has a tight fitting lid. Add oats and toast them for 1-2 minutes, until fragrant. Add cinnamon and salt, stir well. Stir in hot water and bring to a brisk boil. Cover and simmer for 15 minutes. Add apple, milk, and stir. Cook for another 5 mintues uncovered, stirring occasionally. If after 5 minutes, you'd prefer your oatmeal thicker, cover and turn off heat and let sit for additional 5-10 minutes.

I usually top mine with a little of Grandma Pat's granola and a splash of Almond milk to cool it off. Enjoy!

This recipe is from my VeganYumYum IPhone-application. :)