dinner

Red Lentil- Sweet Potato/Pumpkin Soup

From Vivienne’s Kitchen

A great soup for those who dont like beans as the lentils dissolve.

 

1 C red lentils

2+ C cubes pumpkin and sweet potatoes(orange or yellow), combined

8+ C water

½ can tomato paste, miso to taste or broth mix

other veggies as desired

ginger,  garlic, onions, tumeric

Dash of salt

 

Saute onion garlic and ginger in a small amount of oil.  Add veggies and brown slightly.

Add the lentils, cook until soft ( about 30 min)  Add spices to taste.  You could put it in the blender, but everything pretty much dissolves after a while.  Makes 10+ cups.  You may need to thin it out the next day with more water.

Kcal100 per 1 cup ( thick)  Fiber 5gm

 

Spicy Chickpeas

in

Ingredients:

1 ½ CUPS OF DRIED CHICKPEAS

soaked overnight in lots of water (or 2 cans)

1 LARGE RED ONION

sliced into thin strips

4 CLOVES OF GARLIC

finely chopped

1 TSP GROUND CUMIN

1-2 TSP PAPRIKA

to taste

CHILI POWDER (OPTIONAL)

1 TBSP OLIVE OILJUICE OF 1 LARGE LEMONSMALL BUNCH OF PARSLEY

chopped

SMALL BUNCH OF CILANTRO

chopped

 

 

TO PREPARE:

Cook the beans in water for 45 mins or until tender but not mushy.

Drain and remove loose skins.

If using canned, rinse them well.

 

Sauté onion and garlic in the olive oil on low heat, until they are slightly brown.

Add spices and stir well.

Add drained beans and stir just until they are coated with the spices.

Taste for flavor and add salt or more lemon juice if needed.

Add chopped cilantro and parsley.

 

MAKES SIX 3/4 CUPS PER SERVING

200 calories per serving

Sesame Noodles with Bok Choy + Edamame

in

Recipe by Chef Alyssa Moreau

 

8 OZ BUCKWHEAT SOBA NOODLES

1 LARGE BOK CHOY (ABOUT 1½ LB)

*option to substitute kale

1 CUP EDAMAME — NO POD

1 TBSP TOASTED SESAME OIL

1 TBSP LOW-SALT SHOYU OR LOW-SALT TAMARI

1 TBSP TOASTED SESAME SEEDS


OPTION TO ADD CHOPPED:

CARROTS

RED BELL PEPPERS

BROCOLLI

SAUTÉED SHITAKE MUSHROOMS



TO PREPARE:

  1. Bring pot of water to a boil
  2. Trim off thick stem from bok choy, slice or tear leaves into bite sized pieces. Place in a bowl and rinse well; drain in colander
  3. When water is boiling, add edamame and cook 3 minutes. Add in the soba noodles and bok choy. Make sure to submerge in water to cook evenly. Cook 5 minutes or until noodles are done. Bok choy should be tender and edamame soft.
  4. Drain in colander and rise with cold water to cool down the noodles. Shake well to release all excess liquid caught in bok choy leaves.
  5. Toss with the sesame oil and low-salt shoyu
  6. Garnish with the toasted sesame seeds
  7. Add in additional vegetables for color and nutrition
  8. Serve hot or room temperature, and enjoy!

Serves four