Veggie Lentil Soup

Adapted from Life Made Simple

 

INGREDIENTS: 

• 2 tablespoons oil
• 1 large onion, diced
• 1 bunch celery, sliced
• 6 cloves garlic, minced
• 1 pound carrots, sliced
• 18 cups water
• 4 heaping tablepoons no chicken broth powder
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon marjoram
• 2 teaspoons rosemary
• 1/2 teaspoon paprika
• 4 teaspoons red wine vinegar
• 3 teaspoons salt 
• 1 - 16 ounce bag split peas, rinsed
  
• 1 - 16 ounce bag brown lentils, rinsed
• 1 butternut squash, cubed (about 6 cups)
• 1 celeriac, cubed
• 1 bunch kale, stems removed and frozen in plastic bag

METHOD: 

• In a large stock pot heat oil, add onion, celery and carrots and saute until tender.
• Add garlic and cook until fragrant, about 1 minute.
• Pour in water, add spices, salt, vinegar, split peas and lentils.  Bring to a boil.
• Reduce heat and simmer, covered, 30 minutes.
• Add butternut squash and celeriac; simmer for an additional 30 minutes.
• Pulse a few times with an immersion blender to make soup a little creamy.
• Take kale out of freezer, squeeze bag to break up frozen kale and pour into pot.
• Simmer an additional 5 minutes.
  

 

 

Potatoes and Swiss Chard

Adapted from She Loves Biscotti

INGREDIENTS:

• 2 yellow potatoes, diced
• 1 teaspoon salt
• 1 bunch Swiss Chard, stems separated and diced, leaves sliced
• 2 tablespoons Earth Balance
• 3 cloves garlic, roughly chopped
• Juice from 1/2 lemon

 METHOD:

•  Bring a large pot of water to a boil.
•  Add the diced potatoes and the salt. 
•  Reduce heat to a simmer for about 15 minutes, until tender
•  Add the diced chard stems and boil 5 minutes longer 
•  Add sliced chard leaves and boil until they start to wilt, about 2 minutes
•  Pour vegetables into colander to drain.
•  Melt Earth Balance in cooking pot
•  Add garlic and sauté a minute or two until fragrant
•  Add vegetable mixture and stir a few minutes until most of liquid has evaporated
•  Remove from heat and stir in lemon juice

Instant Pot Chick'n Zoodle Soup

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cups carrots, diced
• 1 cup celery, sliced
• 3 cups Butler soy curls
• 1 teaspoon salt
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon thyme
• 6 cups water
• 3 heaping tablespoons Frontier no chicken broth powder
• 2 medium zucchini cut into matchsticks (or 1 1/2 cup pasta)

METHOD:

• Heat oil on SAUTE function and add onion, celery and carrots
• Cook, stirring, for about 3 minutes
• Add everything else except zucchini
• Cook using SOUP function for 8 minutes (11 minutes if using pasta)
• Manually release pressure when done cooking
• Add the zucchini, turn on SAUTE function and bring to a boil
• When zucchini is slightly cooked, press CANCEL

Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Zucchini Stew

Adapted from Veggies Save the Day

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 5 cloves garlic, minced
• 3 medium zucchini, diced (about 2 pounds)
• 3 medium potatoes, diced (about 1 pound)
• 1 red bell pepper, diced
• 3 carrots, sliced
• 2-15oz cans diced tomatoes in juice
• 1 cup water
• parsley

METHOD:

• Saute onion in oil for about 5 minutes
• Add garlic and saute 30 seconds more
• Add zucchini, potatoes, carrots and bell pepper and saute for 5 minutes
• Add tomatoes and water; bring to a boil
• Lower heat and simmer, uncovered, for about 30 minutes or until potatoes are tender and the stew has thickened
• Add parsley and season with salt