Potato Lentil Soup *****

 Very good!  I preferred it without the coconut milk.  We used the immersion blender but I think I would have preferred it less blended.Nick didn't add the cumin or turmeric, but I'll add them next time. 

Cooked it in the Instant Pot, using the soup setting.

After freezing it, I've been mixing it with ground turkey and vegetables.  I love the consistency, but next time I'll season it differently (no ginger) to better pair it with the spices in the turkey.

• 1 Tbsp avocado oil
• ▢1 Tbsp cumin seed, whole
• ▢1 medium onion diced
• ▢2 garlic cloves minced
• ▢1-inch piece of ginger chopped
• ▢2 cups of yukon gold potatoes peeled and cubed
• ▢1 cup red lentils
• ▢4 cups vegetable broth
• ▢1 tsp sea salt or to taste
• ▢
• ▢½ tsp turmeric
• ▢

• In a large soup pot or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.
• Add onion, and once it starts getting soft, add garlic and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.
• Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.
• Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.
• Add salt and turmeric to taste. 
• The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.

https://plantbasedonabudget.com/potato-lentil-turmeric-soup/#wprm-recipe-container-18429

Fried Rice *****

I made this using the Veggie Broth Mix from My Plant-Based Family.  It was really good served with some hot sauce.  Yum!  I also made it and added greens instead of napa cabbage, which was very good.

(Or fry in avocado oil)

2 cups Cauliflower Rice 
Veggie broth for sautéing (I had 1 cup on hand)
Avocado Oil for sautéing
1 sweet onion, diced
4 cloves garlic, pressed
1" piece ginger, grated
1 large carrot, shredded [omit for low oxalate]
1/2 head Napa cabbage, shredded
Lime, juiced
Coconut Aminos, to taste, opt.
Himalayan pink salt to taste
Hot Sauce, opt.


Sauté onion, garlic, and ginger in a wok until soft. Stir in cabbage, carrots, and enough broth to keep from sticking, sautéing until tender-crisp.

Add miracle rice and more vegetable broth; stir-fry until heated through. Serve with lime juice and coconut aminos, adding Himalayan salt, as needed.

Egg Roll in a Bowl, Vegan Style *****

*****

Oh my word, this was so good!  I'm in love with the name, and I had to try the recipe.  It had all sorts of meat and oil in it, so I created my version.  Delicious!

I made it with a bag of Coleslaw Mix because that's what I had.  It could be made with shredded cabbage, either green or a combination of green and red, plus some extra carrot, too.

To easily grate fresh ginger, I keep it in the freezer, and grate it, while frozen, with a Microplane.

I enjoyed the kick from the Chile de Arbol powder, but it was good without it, too.  Any type of spicy pepper could be used, or it could just be eliminated.

I made this with my favorite Veggie Broth Mix that I always have on hand (1 Tbsp mix to 1 cup water), but it would be good with any vegetable broth.

This was quick, easy, inexpensive, and delicious!  It doesn't get better than that.

1 Tbsp avocado oil
1 Vidalia onion, diced
1 cup veggie broth
4 cloves garlic, pressed or minced
2 celery hearts, diced 
1 16-oz bag coleslaw mix
1 large carrot, shredded [omit]
2 Tbsp Coconut Aminos
1" piece fresh ginger, grated
1/8-1/4 tsp Chile de Arbol Powder, opt.
1 scallion, green part only, sliced



In a wok or large sauté pan, heat avocado oil; add onion and cook onion over medium-high heat, stirring frequently.

As soon as the pan starts to brown, add a small amount of Veggie Broth, and stir to deglaze the pan.  Continue to cook and stir until onion is tender.

Add the rest of the Veggie Broth, plus the garlic, celery, coleslaw mix, and carrot.  Stir, and continue to cook, reducing heat to medium.

Add Coconut Aminos, grated ginger, and Chile de Arbol Powder, if using.  Mix well and cook until cabbage is wilted.

Serve in a bowl, topped with sliced scallion.



Adapted from this recipe.

Roasted Bok Choy

1 lb baby bok choy (approximately 3 heads)

2 tsp avocado oil

1 garlic clove, minced

1 tsp fresh ginger, minced

1 tsp lime zest (approximately 1 lime)

1 tsp rice vinegar

1 tsp coconut aminos

Preheat the oven to 450 degrees Fahrenheit. Trim the bottoms off the baby bok choy and place the separated leaves in a roasting pan. Drizzle with oil and toss to coat. Sprinkle the garlic and ginger over the top. Roast for 5-6 minutes.

Meanwhile, combine the lime zest, rice vinegar, and coconut aminos. When the bok choy is finished, drizzle the mixture over the top. Serve immediately.

https://www.farmfreshtoyou.com/recipes/324/roasted-bok-choy

Bok Choy Asparagus Casserole - to try