Organic Granny

When I first made this soup it was Spring and the most delectable fresh asparagus was popping up in organic produce bins in grocery stores all over our little city!  Depending on where you live, you might have these neat little tender twigs growing in your own garden.  Here is the perfect Spring-Early Summer soup-- you can use fresh succulent new asparagus, or take advantage of the flavorful (but older) frozen asparagus in your freezer.  Enjoy! Ingredients      2 lbs green asparagus     1 large onion     3 tablespoons Extra Virgin Coconut Oil     6 cups vegetable broth OR 6 cups water and 3 Golden Bouillion cubes     4 cloves minced garlic     2 teaspoons organic garlic powder     2 teaspoons organic onion powder     Celtic Sea salt to taste (mmmm... those minerals!)     grind a little fresh cracked pepper to taste     juice from half of a ripe fresh juicy lemon  ...

  Enjoy this simple, creamy Zucchini-Basil Soup made with fresh or frozen zucchini and fresh basil—perfect for a light, flavorful meal! Here is a delicious recipe for fresh or frozen zucchini and fresh basil! INGREDIENTS: *1 tablespoon oil *1 yellow onion, medium  chopped *2 cloves garlic, crushed and/or minced *6 medium zucchini, chopped *3 cups water *2 teaspoons chicken-style seasoning or similar seasoning of your choice *2 teaspoons Monk Fruit or sweetener of your choice *1 tablespoon lemon juice *1/3 cup fresh basil, chopped METHOD: 1. Heat the oil in soup pot and add in onions and garlic, stirring over medium heat for 2 minutes, or until onion is soft. 2. Stir in all other ingredients except for chopped basil. 3. Bring to boil 4. Reduce heat 5. Simmer uncovered for about 20 minutes or until zucchini is tender 6. Stir in basil 7. Blend in batches until smooth.   8. Return to pot and reheat. 7. Serve with dollop of vegan sour cream.

This mango salsa been a big hit at the Sabbath potlucks. It is an adaptation of the one on “Gone Raw”. Combine in a large bowl: 3 ripe large  Mangos  (or 6 ripe peaches, nectarines, etc.), chopped up Handful of minced fresh organic  Cilantro 16 oz.organic  Cherry Tomatoes , chopped up 1 organic  Red Sweet Pepper , chopped up 1/2 organic  Purple Onion , chopped up Juice of 2-3 organic  Lemons Celtic Sea Salt  (to taste) Cayenne , just a blessing with it (tiny sprinkle) (or not)

This is a delicious and easy-to make recipe, and I vouch that the crust for this veggie pie is absolutely not able to be a disaster (from a person who always fails at pie crusts). I suggest that you might want to make the following ahead of time: 1 1/2 Cups of White Beans (or you can just opt out and buy a 15.5 oz can) 1 1/2 Cups of Cooked Quinoa 1 Cube of   Best Golden Soup Bouillion   (or 1/4 Cup of your usual vegetable broth)   Here is the list of other ingredients that go into this pie: 1/4 Cup NonDairy Milk (unsweetened works best) 2 T. Nutritional Yeast (NOT brewer's yeast or baker's yeast) 1 T. Almond Butter 1 T. Corn Starch 1/4 teaspoon Smoked Paprika 1/2 teaspoon Onion Powder 1/2 teaspoon Sea Salt 1/2 teaspoon freshly cracked (ground) Black Pepper 1    small Onion, minced 4 cloves    Garlic , minced 9 ounces Baby Spinach 6 ounces Cremini (brown) Mushrooms, finely sliced 1/2          Red...

Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce).  I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards.  They grow for many seasons like this.  They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born! INGREDIENTS: 1 T.   Coconut Oil (or Olive Oil) 1       Organic Onion , chopped 1       Organic Red Pepper , seeded and chopped 3       Organic Garlic cloves, chopped 2       Organic Carrots , peeled and shredded (or chopped) 1       Organic Sweet Potato (orange flesh), chopped 2      Large handsful of organic Kale , slightly chopped 2  C. "Simply Natu...

Lazy Enchilada Casserole (Vegan and Gluten-Free) I am all for wonderful lazy casseroles (one of my faves is lazy cabbage rolls)-- this enchilada casserole means that you get the same wonderful flavour and texture without actually having to mess around with making the enchilada rolls (unless you are really great at doing them, in which case, go to it!).  You just put down a thin layer of the vegan cheese (queso or kay-so) on the bottom of the casserole pan (either covered already covered with parchment, or oiled), a layer of tortillas, the enchalada filling, a top layer of tortillas, and then the rest of the queso!  You can see how it is pretty much a piece of cake / pastel(?)  Have fun, and enjoy this luscious recipe!  It makes a fantastic potluck entree that will be much appreciated! To make this again I would start by assembling the ingredients the day before, and I would cook the beans (separately, the white beans and the pinto beans) and put them ...