Quick and easy lentil soup

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Man! Since coming home from Utah late Sunday night and then diving headlong into teaching school early Monday morning, I had absolutely no time to shop and cook. Rather than going out to eat, I would rather make something quick and nutritious. This recipe is just that. It took me 20 minutes from start to finish on the prep time. Of course I had to let it simmer for 40 minutes after the prep. Here’s the low down:

Chop 1 cup onion, 1/2 cup carrot, 1/2 cup celery. Cook in a good pot with 2 Tlbs olive oil. Sauté for 5 minutes or until the veggies are nice and soft.

Add 2 quarts veggie broth, 1 pound rinsed lentils, 1 28 oz can diced tomatoes, 1/2 tsp. ground cumin, 1/2 tsp. roasted coriander, 1/2 tsp. ground grains of paradise.

Bring to a boil then immediately turn down heat to low and simmer for 40 minutes. Enjoy!

Spaghetti squash with marinara and vegan Parmesan cheese

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You need to buy:
1 spaghetti squash
Or-1 pkg whole wheat noodles
1 onion
1 8 oz pkg mushrooms
Garlic
coconut oil
Salt
italian seasoning (or basil, rosemary and oregano)
32 oz canned tomatoes (whole)
1 6 oz can tomato paste
1/2 cup raw cashews
1/2 cup slivered almonds
2 Tlbs nutritional yeast
1/2 tsp garlic powder
1 tsp salt

First you need to cut the spaghetti squash in half and scoop out the seeds (it takes a bit of muscle to cut it in half, but stick with it….it’s worth it)

Then put it in the oven at 350, face down. Let it cook while you prepare the sauce and Parmesan “cheese.”

Chop up one onion, 4 cloves of garlic, and 1 8oz pkg mushrooms

Then begin cooking the onions in a very hot pan. We like to use our wok. (But you can use any pot) You can cook them with coconut oil, or veggie broth, or even just water. Make sure you get them nice and soft (this is important).

Once the onions are soft, add the garlic and mushrooms. Cook until the mushrooms yield their juices and get soft. Stir it while you are doing this. Add 2 Tablespoons Italian Seasoning. I buy a big jar of this at Sams.

You could use 2 tsp basil, 2tsp Rosemary, 2 tsp oregano instead.

Use one quart (32 ounces) canned tomatoes. I think you can buy a 28 oz can and a 14 oz can to equal 32. Put the tomatoes in a blender. And add to the onions, mushroom mix.

If you don’t have a blender, just smash them good with a fork. If using a blender, pulse this about 3 times.
Add 1 small can tomato paste also and cook and stir until it thickened and smooth. I forgot to tell you, I salt the onions and mushrooms while I’m cooking them. Just shake shake shake 🙂
Let this simmer while you make the “cheese”

For the cheese, put 1/2 cup raw cashews, 1/2 cup slivered almonds, 2 Tlbs nutritional yeast, 1/2 tsp garlic powder, 1 tsp salt….put all of these into a food processor and process until fine and almost powdery.

This is what it looks like

Daddy and Samuel thought it was brown sugar. Haha!!

So you can then boil some whole wheat noodles. When they are soft, drain them and cook with the sauce. It absorbs into the noodles and Samuel and daddy like that.

Or you can save some sauce (or all of it) and put it over the spaghetti squash. Sprinkle parm “cheese” on top and voila! Sooooo super yummy!!

Before you put the sauce on, scrape the squash with a fork. It comes off in strings just like spaghetti! Once you’ve scraped it, leave it in the shell (it makes a bowl!) and put marinara and cheese on top.