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Healing “Chicken” Noodle Soup

2 Quarts of Veggie Stock 4 Tbs. Chickpea Miso 2 Tbs. Turmeric Powder 1 large Shallot diced 4 Garlic diced 2 Celery Stalk diced Small piece of grated ginger 4 Carrots quartered bite size Always Organic Heat Veggie Stock and add the Miso, Tumeric, stirring until dissolved. Heat an iron Skillet with EVOO, add the shallot and garlic, ginger, stirring …

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Winter Minestrone Soup

Always Organic 2 Cans White Beans 1 Can Kidney Beans EVOO 1 Jar Whole Peeled Tomatoes, chopped 1 Large Onion diced 6 Carrots peeled diced 1 Red Bell Pepper  diced 8 Fingerling Potatoes finely chopped 1/2 head Dino Kale, finely diced 8 cloves garlic finely diced 6 to 8 cups Veggie Broth Spices:  1 Tsp each of Oregano, Basil, Herbs …

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Winter Mediterranean Chickpea and Farro Soup with Greens

2 jars of Jovial Chickpeas 1 Cup Farro 1 18 oz jar of Organic Whole Peeled Tomatoes, diced 1 jar of Tomato Paste 6 to 8 cups of Veggie Broth 1/4 cup White Wine 2 Celery Sticks diced 1 large Onion, diced 4 Large Garlic Cloves, diced 1 tbs. Za’atar Spice 1 Cup of diced greens, from the garden ~ mixture …

Pasta with French Lentils, Chard and Leeks

1 package Buckwheat Soba Noodles or Linguine Pasta 1 cup French Lentils 6 Garlic Cloves diced 3 Carrots finely chopped 4 Celery Stalks diced 2 Leeks, white parts, diced 1/4 teaspoon salt Bay Leave 4 Cups Veggie Stock Vegan Parmesan Rinse the lentils and bring them to a boil covered with water bay leaf and salt. Simmer for 15 to …