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Spring Vegan Lentil Soup with Wild Mushrooms and Veggies, Comfort Food

2 Cups Cooked Lentils1 jar Diced Tomatoes Jovial*1 Onion diced6 Cloves garlic diced1 cube Garden Veggie Broth1 Tbs. dried Oregano1 Tbs. dried Basil6 Finnish Small Potatoes diced1 Cup Carrots choppedMaitake MushroomsBroccoliKale from GardenFresh Herbs: Chives, Parsley, Basil, Parsley LENTILSCook your lentils and set aside, always check them earlier than package says, they tend to cook fast. So approximately 15 minutes. …

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Earthy Polenta Breakfast Bowl

1 cup of Organic Polenta Black Olives Cherry Tomatoes Miyiko’s vegan butter Bring 6 cups* water to a boil, add salt, add 1 cup polenta, stir frequently with whisk for approximately 20-30 minutes. Pour into bowl and melt vegan butter in middle. Use Malton Salt to flavor and garnish with tomatoes, and black olives, black urfa pepper and Marash red …