Half a container of vegan vegetable stock
1/4 cup bulgar
1/4 cup mung beans
1 Roma tomato diced
1 tbsp of garlic salt
1 tbsp of celery seed
1 tbsp of peppercorns
3 pearl onions peeled and diced
1/2-1 cup water
Directions 1. Place all ingredients in a slow cooker and cook on low for 4 hours
2. Add water based on your preference for the thickness of the soup (the bulgar soaks up the stock).
3. Cook on high for an hour
4. Serve – if thicker consistency the soup is good with garlic crackers for dipping.
Place mushrooms, kale, potatoes, garlic, tahini, salt and pepper in a blender or food processor and let mix until desired consistency. If you prefer a creamer mixture add the milk of your choice or a little water.
Follow the instructions on the sauce mix (Boil 1/2 water and slowly add mixture) – Pretty simple.
Wet the spring roll wrapper. Once the wrapper is malleable, cut into pieces. I found that triangle shaped worked best for wrapping.
Put some of the vegetable mixture in the middle and fold up so all ends are sealed. Place with edges down on the plate. Continue wrapping until you have the desired amount of ravioli.
Once Alfredo sauce is down, spoon amount onto each ravioli. I found these best to be eaten with your fingers. I rolled my ravioli to be bite sized.
Things to think of:
Hold off on the salt – the sauce mix has a pretty salty taste
Less Kale and more mushrooms depending on your taste preferences
And I’m back in the kitchen! So I’ve been thinking a lot about soups lately, probably because the weather is getting cooler and it’s a comfort food. So I whipped up this bisque with a few simple ingredients.
Cauliflower ( I used orange) – about a 1/4 of the head chopped
Kale – 2 leaves chopped
Cheese of choice (I used Daiya Cheddar) – 3 handfuls
Garlic – 1 generous spoonful
White onions – 1/4 onion chopped
Almond Milk – about 1 cup
Salt and pepper to taste
2 tbsp of olive oil
In a sauce pan combine salt, pepper, milk and cheese on low heat stirring occasionally for about 10 minutes
In a saute pan, add olive oil, cauliflower, kale, garlic, and onions on medium heat until vegetables are tender. Add 1/2 cup of cheese mixture to vegetables and cook covered for about 5 minutes.
Add vegetable mixture and cheese sauce to blender (I used the big cup of the Nutrabullet), blend until creamy and smooth.
So last night I was hungry for chips and salsa…. I had the chips but not salsa and I was too lazy to go out and get some. Well, VIOLA I had the ingredients to make salsa in my fridge. I’m a little picky about my salsa, I don’t like the big chunky kind. I like salsas that are similar to restaurant style. Luckily, I have a blender and I think it came out to a perfect consistency for me.
Cherry tomatoes (I used yellow and red) whole – about 2 handfuls
Cilantro – about 3 tbsps
Onions chopped – 1/4 cup
Peppers chopped – 1/2 cup
1 large spoonful of garlic
A dash of lime juice
Salt to taste
Pepper to taste
Add all ingredients to blender and mix until the consistency you prefer. With my Nutrabullet, it was just right after about 10 seconds