Carrot Soup & Avocado Toasts = A Perfect Light Lunch

This carrot soup is quick to make if you have vegetable broth already made. I used a vegetable broth in a bag this time to make this soup. The result was delicious. Sometimes you need to take a short cut.

Carrot Soup

Carrot Soup

Ingredients (makes 4 cups):
3/4 lb carrots
1 small potato
1 small yellow onion
4 cups vegetable broth
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
1/2 tsp sea salt and 1/2 tsp black pepper to taste

  1. Chop carrots, onion, and potato into big chunks.
  2. Put everything in a big enough pot. Bring it to boil.
  3. Let it simmer for about 15 minutes or until everything becomes soft.
  4. Take the bay leaf out. Let it cool little bit. Blend it until it becomes smooth.

 

Avocado Toast

Avocado Toast

These lovely green toasts will make up the other half of your lunch.

Ingredients (makes 2 toasts):
1/2 ripe avocado
2 slices of your choice of bread
10 grape tomatoes
2-3 tsp lemon juice or lime juice
1 tsp cumin
sea salt and black pepper to taste
a dash of cayenne

  1. Mash avocado. Mix with all the spices and lemon juice.
  2. Halve grape tomatoes.
  3. Toast the bread.
  4. Spread avocado on the toasts. Sprinkle halved grape tomatoes on top.
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Friday’s Menu 12/28

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Red Pepper Antipasto, Toasts—a light lunch for a heavy stomach.

Snack: Hot Chocolate with Almond Milk, Chestnut Buns

Dinner: Curry Soup (carrots, onions, potatoes, celery, parsley, coconuts, wild rice, green pepper, red pepper, curry powder, cumin, coriander seeds, cayenne pepper)—all the winterly goodies are in there. Cauliflower, butternut squash, sweet potatoes will do well in it, too.

Red Pepper Antipasto

Red Pepper Antipasto

Hot Chocolate

Hot Chocolate

 

Curry Soup

Curry Soup

Tuesday’s Menu 11/27

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Riceballs, Miso Soup, Curry Pan, Fried Potato—mmmm…all carbohydrates. White rice, white wheat, white potatoes…I wish I could find a small plates of vegetable dishes easily in midtown. I saw Bento Boxes with Cabocha pumpkin and Hijiki. I stood there inside of the store for good 10 minutes, thinking if I should buy it anyway and toss the main dish, fish or chicken. I decided to go against it. Hence, Carbo-lunch.

Dinner: Roasted Butternut Squash and Kale with Nutty Sprinkles, Split Pea Soup, Assorted Petite Tomatoes, Sourdough Toast—oh, everything was so good. I couldn’t decide which one I should have a bite from next. I stuffed myself as much as I could. Then I saw roasted sweet potatoes sitting on the oven! Agh! I picked a couple of pieces.  I will have to eat the rest of them tomorrow.

Carbohydrates Lunch-not recommended

Roasted Butternut Squash and Kale, Split Pea Soup, Toast, Petite Tomatoes

Sunday’s Menu 11/25

Very Berry Milk Shake

Breakfast: Coffee, Very Berry Milk Shake

Lunch: Split Pea Soup, Cranberry Walnut Toast

Dinner: Sauteed Broccoli, Vegan BBQ Pork, Sweet Brown Rice—I came home late, yet didn’t want to eat outside food. After heavy duty Chinese food on Thanksgiving, my stomach is recovering. I enjoyed my quiet food. 🙂

Split Pea Soup and Toast

Rice, Nori, BBQ Pork, Broccoli

 

Tuesday’s Menu 10/16

Very Berry Shake

Breakfast: Coffee, Very Berry Shake (Raspberries, Strawberries, Bananas, Tofu, OJ)

Lunch: Tofu with Tatsoi, Rice

Snack: Crackers

Dinner: Split Pea Soup, Toast, Quick Pickled Cucumber, Coconut Tart

Tofu with Taotsoi over Rice

Crackers

Split Pea Soup

 

 

 

Thursday’s Menu 9/13

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Potato Salad with home made vegan mayo, Toast, Figs

2 Salads Dinner: Eggplant Salad, Potato Salad, Cornbread, Wasabi Chickpeas

Potato Salad

Potato Salad and Eggplant Salad with Cornbread

Wasabi Chickpeas—a new nice snack