Veggies – the Perfect Prescription

23 02 2012

So the Broccoli Rabe soup came out fantastic. As I tried it, I was thinking of how much my mother and grandmother would enjoy it. My mom stopped by today and tried a little and told me it was some of the best soup she has ever had. Success!  This soup is hearty!

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I love cajun food and recently came across this recipe. I’m hoping to give it a try soon! It would have been perfect for Fat Tuesday!

CHICKPEA GUMBO (From Fat Free Vegan)
2 teaspoons olive oil (or 2 tablespoons water or broth—see SUSAN’s TIPS)
1 tablespoon flour
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cups vegetable broth
1 28-ounce can tomatoes, coarsely chopped, with juice
1 16-ounce can chickpeas (drained)
16 ounces sliced okra, fresh or frozen
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon cayenne pepper (or to taste)
1 tablespoon Tabasco
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon liquid smoke flavoring
1-2 cups additional broth or water

In a large pot over medium-high heat, sauté the onions, pepper, and celery in the olive oil. When the onions begin to get translucent, add the flour and stir continuously, scraping the bottom of the pan, until the flour begins to brown slightly. Add the vegetable broth and tomatoes, stirring to combine. Then add the remaining ingredients.

The gumbo should have enough liquid to resemble a chunky soup; if it is too dry, add some more vegetable broth or water. Cook for at least 30 minutes, until the flavors have a chance to mingle. Remove the bay leaves and serve over rice.

Veggie sausage can also be added!

That’s it for today, Brother Body wants some rest now!





Weekend Comfort Foods!

3 02 2012

Just spoke with a friend who I haven’t seen in some time.  He has lost over a hundred pounds and is eating a mostly raw foods diet.  That is amazing!   What an inspiration.

“Human beings have great potential; they can do anything.  The power of the mind is incredible, limitless.”
-Lama Thubten Yeshe
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Some folks have been sharing some fantastic recipes with me lately so I thought that I’d pass a few along:

VEGAN SPLIT PEA SOUP
one bag split peas
3 carrots – chopped
1 chopped onion
Baby red potatoes – chopped in half
2 tablespoons garlic
2 bay leaves (remove before serving if you  can find them)
1 Tablespoon cumin
1/2 Tablespoon marjoram
9 cups vegetable broth
Dash of cayenne pepper
slow cooker – all day
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VEGETARIAN MEATLESS MEATLOAF
One Pkg extra Firm Tofu
1 Cup Low Sodium Soy Sauce
1/3 Ketchup
3 tblsp Dijon Mustard
1 tsp Black Pepper
1 Medium Chopped Onion
1 Cub Italian Bread Crumbs
2 eggs (or egg beaters)
Mix
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch square baking dish.
  2. In a bowl, mix,  Place the mixture into the prepared pan, and mold into a loaf shape.
  3. Bake the meatloaf 30-40 minutes in the preheated oven.

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VEGETARIAN GRAVY
http://allrecipes.com/Video/117/Vegetarian-Gravy/Detail.aspx

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And this fantastic link (that won’t link for some reason) to a downloadable file of plant-based recipes for the big game from “Forks Over Knives”.

http://www.forksoverknives.com/recipes-for-super-bowl-xlvi/

Have a great weekend friends!








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