Thanks to many years of experience assisting a farmer at the Eastern Market, my plant base living journey was easily adaptable. I learned much about farming. There are so many vegetables options and many methods of preparation as I continued to learn. Take note of the image. I have never seen a piece of raw meat look as appetizing as these colorful veggies.
Substitute chicken broth with veggie broth
I tried this recipe and wasn’t 100% satisfied. I will try out again and tweak it. I’ll keep you posted.
One of my personal Kale salad recipes
1 bunch of kale, remove stem, tear kale leaves into eatable size pieces.
Roast pine nuts in two tbsp olive oil. Pour pine nuts with remaining olive oil in bowl with kale. Sprinkle in reduced or no sugar added cranberries (ocean spray are the ones I find). Whisk 1/2 cup olive oil and 1 cup orange champagne vinegar or champagne vinaigrette. Pour over kale, put lid on bowl and shake to cover leaves with dressing. Let chill for about an hour which will allow dressing to soften the leaves before consuming. You can certainly use other flavor vinegar or vinaigrette but I find champagne to provide a great flavor.
If you are a Pescatarian, here is great recipe for Moo Shu Shrimp
To make things simple you can use shredded coleslaw mix, pre-shredded carrots and pre sliced mushrooms. I don’t eat the pancakes
In preparation for the fall...Peanut Soup
8 cups vegetable broth. (I used seven cups of vegetable broth and 1 cup of coconut milk)
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini ( I used bok choy, you can add any vegetable you desire)
1 cup broccoli florets
½ cup chopped celery
½ cup chopped onion
½ cup chopped red pepper
2 cloves garlic, minced
½ cup peanut butter ( I made my own peanut butter in food processor…peanuts and a little peanut oil) I also used more peanut butter that 1/2 cup to make the soup rich in flavor
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste
If you want a little heat…add a little Thai chili
Directions
Step 1 In a large stock pot, combine the broth, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, until vegetables are tender.
Step 2 Add zucchini, broccoli, celery, onion, pepper, and garlic. Simmer for about 8 minutes.
Step 3 Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.
Last fav for today...Indian Tomato Dal
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