Autumn Harvest Minestrone Soup

6 cups veggie stock

1 cup water

28 oz crushed tomatoes

1 drained can of kidney beans

3/4 cup diced  sweet potatoes 

3/4 cup diced mushrooms

3/4 cup diced zucchini

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced yellow onion

3/4 cup chopped kale

1 cup shredded baby spinach

3 cloves of garlic- chopped

1 Tbsp Garden Heb Blend( see older post)

Sautee onions and garlic with a bit of oil . Cook until soft then add the other veggies. Cook for 10 minutes then add the rest of the ingredients. Bring to a boil then cover and simmer for 30 minutes. 

Add salt to taste.

Takes 15 minutes to chop veggies and then sit on the couch and watch a show and you have dinner! 

3 Bean Veggie Chili

P.S. -It’s Vegan friendly 

2 cups yellow squash- diced

2 cup zucchini- diced

1 cup yellow onion- dived

3 cup mushrooms- large chop

1 cup corn

4 cloves of garlic- smashed

1 can of small white beans

1 can of dark kidney beans

1 can of black beans 

28 oz. can of crushed tomatoes

6 oz. can of tomato paste

2 cups of veggie stock

Seasoning:

1 Tbsp chili powder

1 tsp cumin

1/8 tsp cayenne pepper

1/2 tsp garlic powder

1 tsp onion powder

Sautee onions and garlic until soft. Remove from pan. Add each veggie separately and remove until all veggies are cooked. Drain beans and rinse. Then add the rest of the ingredients. Simmer for 30 minutes. 

Serve with brown rice . Simple and filling. Add more heat to it if you like. I always go mild then let each person jack it up to their liking. 

Garlic and Onion Soup

25 cloves of garlic

3 yellow onions- sliced

5 cups vegetable broth

4 sprigs of fresh thyme

Olive oil

Put whole cloves of garlic in bottom of pot . Pour olive oil to cover garlic and add thyme. Cover and put on low for 30 minutes then put on medium low for 15 minutes. Garlic should be soft and browned. Strain and reserve oil. Put 1 Tbsp of oil  in pot and add onions. Sautee until browned. Put garlic in food processor and form paste then add to cooked onions. Add broth and stir until combined. 

Simple soup with deep, rich flavors. Save the oil- use it when you cook – imparts a nice light garlic flavor. Sautee veggies with it!  Who would have thought 4 ingredients would pack so much flavor! 

Valencia & Cider VinaigretteĀ 

4 TBdp olive oil

3 Tbsp raw apple cider vinegar

2 Tbsp red wine vinegar

1 garlic clove- chopped

1/2 tsp dried Valencia orange peel

1\2 tsp dried tarragon

Combine and let sit 1 hour before using.

Wow! Tangy and sweet. But not sugary sweet- sweetness from the orange peel. The tarragon rounds out the flavors . Note-The orange peel comes from McCormick ( organic too!)

Use it in arugula, fennel, dandelion greens.

Veggie Stuffed Eggplant

Serves 2

1 Eggplant

1 small onion- diced

1/2 zucchini- diced

2 mushrooms- sliced

1 potato – diced

2 carrots- diced

6 yellow cherry tomatoes- halved

2 garlic cloves- chopped

1 Tbsp Italian seasoning

1/2 cup tomato sauce( see my past post for my recipe)

Shaved Parmesan cheese

Heat oven to 350 degrees. Cut Eggplant in half and score the flesh. Drizzle oil on a sheet pan and put Eggplant cut side down. Bake for 25 minutes or until tender. In the meantime, parboil the potato, carrots, zucchini.  Sautee the onion and garlic til soft then add rest of the veggies. Sprinkle with seasoning and add sauce just until it’s blended well. Once the Eggplant is soft, scooop out fresh and add to the veggie mixture. Combine and put in Eggplant shells. Top with Parmesan cheese and broil until melted.

A little prep work but worth it. Kind of like a ratatouille in an eggplant! Simple and filling. Please adjust Veggies to what you have on hand. Squash, sweet potato, broccoli…. all would be yummy! 

Dessert Fruit Smoothie

Serves 1 

1 cup organic unsweetened coconut milk

1 cup cantaloupe- cubed

1/2 cup red raspberries

1/4 cup pear- cubed

Blend all.

Now that’s a tasty dessert! Add ice if you like. Throw in some spinach too! I had my share of greens today so I just went with fruit. Now for a movie !

Endive Salad with vegan Bagna Cauda

Adjust amount of ingredients as you require:

Endives

Sliced red onions

Sliced red bell pepper

Slices of  cucumber

Sliced red cabbage

Alfalfa sprouts

Fresh dill

Bagna Cauda-Dressing:

4 garlic cloves- pressed

1 1/2 TBsp capers- drained

2 oz butter

1/8 cup olive oil

2 TBsp lemon juice

1/4 tsp lemon zest

Smash garlic and capers to form a paste. Add butter until it’s melted then add oil. Simmer for 5 minutes then remove from heat and add lemon juice and zest. Pour over salad warm. Add salt to taste.

Ok- it’s decadent! I mean melted butter over salad? Come on Folks! The dressing and or dip originates from Italy. Traditionally it uses anchovies but I wanted to keep it vegan friendly, so I opted for capers.Basicslly think of it like a warm garlic dressing. Any leftover dressing can be used for a nice spread on a toasted baguette .

Mahi Fra Diavo

Serves 1 hungry Zig

1 mahi mahi loin

2 cloves of garlic- sliced

1 Serrano pepper- sliced

Pinch of red pepper flakes

1/3 cup of my tomato sauce( see previous post)

Sautee fish for 2 minutes then flip and add garlic, peppers and flakes . Cook 2 minutes  then add to ato sauce to combine. 

Wow! Spicy goodness . The mahi goes  well with the spicy sauce . I served it over a bed of garlic spinach. 

Basic Tomato Sauce

4 28 oz cans of whole peeled organic tomatoes

12 sun dried tomatoes

1 cup yellow onion- diced

1 cup red wine

7 garlic cloves

3 TBsp Italian seasoning

1/2 tsp red pepper flakes

1/4 tsp black pepper

Sautee onion, garlic and sun dried tomatoes until soft then add wine and put all the other ingredients in a food processor and blend. Remove and put in large pot.

Add 1 carrot and rind of Parmesan cheese( I had 2 nice pieces). Bring to a boil and then simmer for an hour.

Ok- this is very basic sauce. Add veggies or meat if you would like. Very simple and a  bright flavor.