Mulligatawny

Mulligatawny

Mulligatawny

With perfect amount of spices and sweetness of root vegetables, Mulligatawny is one of my winter-time favorites. Grains, beans, carrots, potatoes, kales, and lemon, all in one.

Ingredients:
1 sweet potato
2 large potatoes
1 cup lentils
1 red pepper
1 green pepper
2 carrots
1 large yellow onion
3 stalks celery
2 cups slices kale leaves
1 bunch scallions for garnish
1/2 cup wild rice
1/2 head garlic
1″ fresh ginger
1 cup yogurt
2 Tbs peanut oil or olive oil
3 Tbsp lemon juice
1 Tbsp balsamic vinegar
2 tsp salt
1 Tbsp sugar
1 Tbsp curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
2 Tbsp mustard seeds or 1/4 tsp cayenne
1/2 cup dried coconut
1 28 oz tomato can  or 4-5 fresh tomatoes
8 cups vegetable stock or mineral water
(optional: 1/2 head cauliflower if you have it. This will add a very nice flavor.)

  1. Chop onion, celery, peppers. Cut carrots, potatoes in bite size. Slice cauliflower if you are using. Crash or mince garlic cloves. Grate ginger.
  2. In a large soup pot, heat oil up, Sauteé onion, celery and ginger until tender about 5 minutes. Add all spices, salt and sugar in. Keep sauteéing until fragrance is coming out, but careful not to burn the spices.
  3. Add potatoes, carrots, rice, lentils, peppers, tomatoes, dried coconuts and stock. Bring to a boil and reduce heat to simmer for 40 minutes or until rice and lentils are done.
  4. Stir in kales, crashed garlic, lemon juice, balsamic vinegar and yogurt. Heat 2 minutes.
  5. Ladle the soup in a bowl, garnish with chopped scallions.

*This soup gets better next day.

February 27th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Roasted Beets, Roasted Green Beans, Baked Sweet Potato, Fuji Apple—basically last night’s dinner.

Dinner: Mulligatawny Soup, Roasted Beets Salad

Roasted Vegetable Lunch

Roasted Vegetable Lunch

Mulligatawny Soup and Beets Salad

Mulligatawny Soup and Beets Salad

 

 

February 23rd Menu

Butternut Squash Shake

Butternut Squash Shake

Breakfast; Coffee, Butternut Squash Shake (cooked butternut squash, banana, almond milk, tofu, maple syrup, cinnamon, nutmeg, cardamon, allspice)—ooooh, just like pumpkin pie.

Lunch: Cranberry Walnut Toast, Tea

Potluck Dinner: My Mulligatawny Soup, Marga’ Salad, Blue Corn Chips and Hummus—I love this spicy multi-grain lentil soup. All in one. Marga’s salad was very god. Sweet potato, spinach, kale, onion, tomato, mixed baby greens, and quinoa.

Toast-pickles

Mulligatawny Soup

Mulligatawny Soup

Marga's Salad

Marga’s Salad