Organic Granny

This recipe for Brown Lentil and Beet Borscht is an adaptation of a delicious recipe called Beluga Lentil Borscht from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes !  The adaptations I've made are largely based on what ingredients I needed to substitute because they weren't in the house. The author, Kathy Hester, provides an option for using oil or not, and a recipe for "Cashew Cream" to serve as a garnish.  There is also an alternate Slow Cooker recipe. This recipe makes 8 servings, which means most of us can put it away to fully savour again on another day.  I freeze mine but it would be wonderful as a home-canned soup!  Now, on with the recipe: INGREDIENTS for BORSCHT: 1 big organic roasted potato, chopped 2 small organic carrots, roasted, chopped 3 medium beets, roasted, peeled, chopped 1 T. water or broth 1 small chopped onion 3 cloves minced garlic 1 t...

  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.

  Warm up with this creamy Canadian Yellow Pea Soup, a family favorite for chilly days. Yellow Pea Soup or Split-Pea Soup--This is a soup recipe that my mother, bless her, used to cook up in the winter. Today would be her 97th birthday...  We cook with Extra Virgin Coconut Oil in our family but you can use your fat of choice. INGREDIENTS: * 2 1/4 C. Yellow Split Peas * 1 tsp. Baking Soda * 2 T. Extra Virgin Coconut Oil * 2 Leaks, washed well and sliced up * 2 Carrots, scraped and sliced up * 1 Turnip, sliced * 1 clove Garlic, mashed * 1 C. Water * 2 T. thick tomato Puree * 2 Bay Leaves * 3 Cloves, minced * 1/4 tsp. Nutmeg * 1/4 tsp. Marjoram * 1/4 tsp. Tarragon * Celtic Sea Salt, to taste * Pinch White Pepper, fresh ground preferable HOW TO PREPARE THE PEAS: *Place the peas in a large bowl and sprinkle with Baking Soda (the Baking Soda will make the peas very creamy). *Soak the peas overnight or from 8-10 hours-- no longer or flavour will be lost *Rinse well under cold water *...

  Here is an heirloom recipe passed to me by my lovely new Facebook friend, Nancy Pugh, who got it from her friend Helen Heenan, New Zealand, who got it from her grandmother. That is the beauty of "networking" at its most organic! I have made a couple of minor adjustments (you guessed it: I used the Vitamix)  INGREDIENTS: 2 medim large sweet potatoes, diced into ~ 1 cm cubes  1 - 2 tsp. curry powder of choice  75 g coconut oil ( 2 T.) 2 cloves, minced garlic  Nondairy Milk or Vegetable Stock METHOD: Cook all ingredients together, low heat to melt coconut oil.  Add water to cover & cook together until sweet potatoes are cooked through. Transfer into the Vitamix cannister and whir until homogeneous (don't drain before doing that).   Add non-dairy milk or vegetable stock just before serving, to desired thickness. May freeze. Taste improves with age.  ------------------------------------------------------- **The use of the word "whirled" is m...

Hola! This particular anti-cancer soup is cooked in a large batch (approximately 5 quarts) so that I don't have to cook for every meal over the coming gardening week*.  So much to do, so little time! (*originally published this article in the summer) Dr. Joel Fuhrmann  (author of "Eat To Live" and other hygienic health books) suggests that if we eat a bare minimum of visible fats and consume something from each of the following food groups daily-- GREENS, BEANS, ONIONS, MUSHROOMS, BERRIES, and SEEDS (the acronym: GBOMBS), then we will have gone a long way towards preventing various cancers because of the anti-cancer properties of these plant-based foods.  The following tasty soup recipe contains the GBOMBS formula in: Greens: Celery, Collard Leaves, Chard Beans : Lentils Onions : Onion, Garlic, Leeks Mushrooms : A dehydrated mixture of various cultivated and wild mushrooms Berries and Seeds : Lentils(?) Brown Basmati Rice (?) Quinoa Ingredients: (I use Organically-grown--...

 Minestrone is a hearty Italian vegetable soup, often verging on a veggie stew.  The classic recipe usually involves beans, a grain like rice or orzo, tomatoes and maybe zucchini, as well as Italian seasoning.   There are many variations on the classic recipe-- this is one.  It is vegan and gluten-free-- I use quinoa penne and vegan tomato pasta sauce from a commercial jar brand-- saves some time and boosts the flavor. INGREDIENTS * olive oil for saute-ing * 1 large onion, chopped * 1/2 red bell pepper, chopped * 3 cloves garlic, minced * 1 small zucchini, chopped * 1 teaspoon dry oregano * 1 teaspoon dry basil * 1/4 teaspoon dry thyme * 5 cups hot water * 1 cup corn kernels * 2 medium potatoes  peeled and chopped * 1/2 cup pitted black olives, sliced or whole * 1-2 cups dry pasta noodles (I used gluten-free quinoa penne) * 2+ cups cooked white beans (I used Great Northern) * 1/2 teaspoon sea salt and pepper to taste *1/2 jar organic tomato pasta sauce (1-2...

  This soup combination exists and tastes and smells absolutely divine. It is a brothy soup with lots of probiotic potential so is particularly comforting for those who are not well, or if you are recovering from an illness . But also yummy for the rest of the people dining with you! INGREDIENTS 1 red onion, chopped 4 small garlic cloves, chopped fine 6 cups water splash of apple cider vinegar pinch of salt 1 cup red lentils, picked over and washed 2 medium carrots, cut small 1 small tomato, chopped (or 4-6 tiny tomatoes, halved) 1 cup + of sauerkraut (I use organic sauerkraut in a glass jar-- worth the extra cost) DIRECTIONS Heat the soup pot on the burner for a few minutes on high, and add the onions and garlic, reducing heat a couple of notches and stirring the onions/garlic vigorously until the scent fills the air.  Add in lentils, carrot and tomato and cover with water.  Cook on medium-low heat until carrots are soup-soft and lentils are mushy. Add a splash of apple ...