Herbivore Mixed Vegetable Soup

Herbivore Mixed Vegetable Soup

2 tbsp canola oil

1 large onion chopped

3 stalks celery chopped

3 carrots peeled and chopped

2 sweet potatoes peeled and chopped

1 buttercup squash peeled, seeded, and chopped

1/2 lb fingerling potatoes chopped

3 tbsp fresh ginger peeled and minced

3 cloves garlic chopped

1 dash ground chipotle 

1/2 tsp Mo Better Hot Bishops Crown Pepper Powder

6 cups vegetable broth*

1 lb tofu puréed with 2 tbsp lime juice to smooth cream

2 ears of corn, kernels sliced off

1 bunch of chives chopped

Salt

Infused canola oil for serving

In soup pan, sauté first three veggies in oil.  
Add next three veggies and continue to cook. 
Add ground peppers, garlic, and ginger and sauté 1 min.  
Add broth and bring to a boil.  
Simmer for 45 minutes.  
Use immersion blender to puree soup.  
Purée tofu in food processor.  
Add tofu to soup and mix.  
Add water to desired consistency. 
Add salt to taste.
Stir in corn kernels and chives.  
Serve drizzled with oil. 

Broth was made with onion, leeks, fennel, carrots, celery, 
parsley, black pepper, salt, bay, wine, and water.  
Infused oil was made with canola oil and leafy greens.

Made for a nice filling soup.  
Probably could have left out the potato skins and maybe 
added the cobs to the soup while cooking.  
Would have used olive oil but was out.  
Measurements from memory so are just a general guide.

Herbivore Whole Wheat Waffle with Mango Butter

Herbivore Whole Wheat Waffle - Try 3

0.25 Cup      Flour

0.25 Cup      Whole wheat flour

1 Tsp            Corn meal

1 Tsp            Sugar

1 Tbsp.  Flax meal

1 Tsp            Baking powder

0.5 Cup         Soy milk

2 Tbsp.  Water

1 Tbsp.         Corn oil

Mix dry ingredients. Mix wet ingredients. Stir together with fork and let react. Will be runny at first but soy milk and baking powder will react and mixture will thicken and expand. Makes two round waffles (almost). Topped with store bought mango butter which is made of mango purée, sugar, pectin, citric acid, and natural coconut flavor.

Nice breakfast for one with some strong black coffee. 

440 calories for the two waffles plus mango butter at 150 calories for 6 tbsp.

Pizza Friday Night

Can't believe I waited this long to make my first apple pizza. Main
course was a sort of sloppy joe, enchilada sauce, sautéed mushroom,
shallot and chive pizza that while successful wanted for a little
jalapeño. For dessert it was mango butter (no butter), Granny Smith,
sucanat, and cinnamon topped with the cream from the top of the
coconut milk.

Roasted Cauliflower and Chickpeas

Based this on Immer's Spicy Roasted Cauliflower and Okra. For spice seeds upped cumin by one half and used anise and caraway mix in place of fenugreek. Used baby bell peppers and rinsed chickpeas in place of okra. Dried ingredients and tossed with most of spices and drizzled on 1 tbsp olive oil. On stovetop sautéed remaining spices and garlic in 1 tbsp of olive oil. Added most of the salt but left out the sugar. Tossed with sautéed garlic and lemon juice when done roasting.

Roasted Vegetable Pizza

From the freezer section an Italian pizza crust topped with
caramelized onions, roasted eggplant and peppers, black olives, and
basil. Kept the oil low by just using in the onions which I
caramelized stovetop. Eggplant and peppers roasted dry under the
broiler then chopped and added to onions at the end of cooking. Used
some fresh thyme, shallot, and garlic in the onions. Peeled eggplant
before roasting in slabs and peeled peppers afterward. Worked great
with an Italian white wine. Two onions, one eggplant, three small
peppers, and a handful of olives was enough for two crusts. Maybe
some balsamic text time.

My First Try at a (milk)Shake

Two large ripe bananas sliced and frozen for 3 hours
Two spoonfuls of crunchy peanut butter, refrigerated
5 oz can of coconut milk, refrigerated
Chocolate Sauce (1/2 cup sucanat, 2 rounded Tbsp cocoa, and 1/2 cup
soy milk mixed and boiled for one minute, dash of vanilla stirred in
and refrigerated)
In food processor purée bananas Add other ingredients and mix in food
processor. Serve with a strong straw.

Little bit of Spring

Carrot Greens and Basil Pesto on asparagus, sugar snap peas, and three
colors of baby potatoes

1 bunch Leaves of carrot greens
1 package basil leaves
1 large Garlic clove minced with salt
1/2 cup Pine nuts toasted
1/4 cup Olive oil
1 Tbsp Lemon juice
Fresh ground pepper
Salt
1.5 lb Potatoes boiled in skin (20 minutes from cold)
1 lb Asparagus in 1 to 2 inch pieces steamed 2 minutes
10 oz Sugar snap peas trimmed ends steamed 2 minutes
Purée first eight ingredients and toss with last three ingredients
when drained, dried, and slightly cooled.