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.
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
- Chop carrots, onion, and potato into big chunks.
- Put everything in a big enough pot. Bring it to boil.
- Let it simmer for about 15 minutes or until everything becomes soft.
- Take the bay leaf out. Let it cool little bit. Blend it until it becomes smooth.
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
- Mash avocado. Mix with all the spices and lemon juice.
- Halve grape tomatoes.
- Toast the bread.
- Spread avocado on the toasts. Sprinkle halved grape tomatoes on top.
It’s summer! Local fresh tomatoes are in the market, cheap and plenty. I meant to make a simple tomato sauce, but ended up making roasted tomatoes with sea salt because I had an oven going for roasting potatoes and sweet potatoes. It’s so simple and delicious. I had them over pesto pasta. Yummmm.
as many tomatoes as you want
- Halve tomatoes. Coat with olive oil. Sprinkle some sea salt in. Place them on a baking sheet with face down.
- Bake at 375ºF for about 20 minutes. They sizzle. Their skins get wrinkled. Some juice comes out.
- Scoop over pasta or a toast with the juice.
Cashew Pasta Salad
I’ve been eating a lot of pasta this summer. Pasta salad is easy to make, tasty and a quick 1-dish meal. For this pasta salad, I used cashew sauce as a base and added steamed broccoli, fresh heirloom tomatoes, and chickpeas. Since it’s still summer, I used fresh herbs instead of dried herbs.
Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 2-3 tomatoes, 1 cup cooked chickpeas, 2 cloves garlic, 3 Tbsp raw cashew, 1tsp sesame seeds or tahini, 2 tsp nutritious yeast, a handful of fresh basil leaves (chopped), 1 Tbsp sweet white miso, 2 Tbsp water, salt and pepper to taste
- Make cashew sauce: Put cashew, sesame seeds, nutritious yeast, miso, salt , pepper and water in a food processor or a 1-quart container if you are using a hand mixer. Pulse a few seconds or so until smooth.
- Separate broccoli florets. Chop the stem. Roughly chop tomatoes.
- Boil plenty of water in a large pot. Add a few pinches of salt. Cook pasta al dente. 5 minutes before pasta is done, add broccoli. Drain.
- Put everything and sauce in a big bowl. Mix it. Eat it.
Finally spring has arrived. I felt like making something easy to make and easy to eat for my post-surgery mouth. I thought of pasta. Pasta is always soft enough, and fusilli and penne are bite sizes. This simple pasta sauce is easy to make and tasty.
Ingredients: 7-8 oz pasta of your choice, 1 head broccoli, 10 cremini mushrooms, 2 tomatoes, 2 cloves garlic, 1/4 cup raw cashew, 1 tsp sesame seeds or tahini, 1 tsp nutritious yeast, 1 tsp dried oregano, 1 tsp dried basil, 1 Tbsp miso, 1 tsp Better Than Bouillon (or any other dried vegetable broth), 1/2 cup water, salt and pepper
*You can substitute above vegetables with many other vegetables available in your hand. Asparagus, carrots, zucchini, spinach, eggplant are other good choices.
- Chop broccoli, tomatoes, and mushrooms. Mince garlic cloves.
- Start cooking pasta.
- Sauté chopped vegetables in a large frying pan with splash of olive oil for a few minutes until broccoli become tender but not too soft. Sprinkle oregano and basil in. Turn off the heat.
- Grind sesame seeds and cashews in a coffee grinder or a blender.
- In a small bowl, mix water, ground sesame seeds and cashews, nutritious yeast, and bouillon. Pour this broth in the vegetable frying pan.
- When pasta is done. Drain, and add to the vegetable frying pan. Heat it through.
The View from the roof top lounge of Puravida
We went to this tiny lovely cafe inside a spa. They had only 1 kind of salad and 1 kind of sandwich for a day, but they were fresh and very good. I love jicama in a salad.
The Sandwich (cheese, lettuce, tomato)
The Salad (avocado, jicama, tomato, lettuce, cheese)
Sun Dried Tomato Pesto Pasta, sauteed Swiss chards and tomatoes
My stomach was tired. We just had the second Nutri Verde food for lunch. I needed something quiet, so I found a jar of sun dried tomatoes at Bonanza Market and whipped up a meal. 🙂
Berry Almond Milk Shake
Breakfast: Very Berry Milk Shake
Lunch at ba’al cafe and falafel: Falafel, Hummus, Tabouli, Pita with Olive Oil and Sesame Seeds—falafel was good. Tabouli was awesome. Pita with olive oil and sesame was a nice touch. Hummus was ehh.
Dinner: Rice and Beans, Sauteed Kale, Avocado and Tomato Salsa, My NG Vegan Brownie—I used the left over 6 grain rice for rice n beans. Very good. Avocado and tomatoes are out of season right now, but sometimes you just want to have fresh vegetables in a middle of winter.
Falafel plate at ba’al cafe
Rice N Beans, Kale, Salsa