Row Salad

Ok, ok, I make up these names. Cute aren't they?

COOKED AND RAW VEGGIE SALAD WITH SPICY ALMOND-BALSAMIC REDUCTION
PREPARATION TIME: 15 MINUTES


What you will need:
-Garlic, mushrooms, onions
-Romaine, red leaf and green leaf lettuce
-grapes, grape tomatoes, zucchini
-broccoli slaw
-Balsamic vinegar, almond butter, honey (or sugar), hot sauce, salt

Slice onions, mushrooms and garlic, place on a tray, sprinkle with salt and put in the oven. Cook until browned.

(This can be made ahead of time and refrigerated)

Put the balsamic vinegar in a shallow pan and cook at medium-high heat. Make sure to whisk constantly. When the vinegar begins to thicken, add a little honey or sugar, salt and hot sauce to taste. Continue whisking until the mixture is thick, but be careful it doesn't burn. In a bowl add some almond butter and pour warm mixture over it and whisk until blended together and smooth. Let it cool

Cut the lettuce (by hand) add the grape tomatoes, grapes, diced zucchini and broccoli slaw.

Toss, sprinkle with dressing and serve.
Happy eating,
Rigo.

TriColour Soup

This is kind of a theme, soup is my favourite to make, I guess!

RED, GREEN AND YELLOW LENTIL SOUP
PREPARATION TIME: 40 MINUTES

What you will need:

-Dry green, yellow and red lentils
-Onions, mushrooms, zucchini, carrots, tomatoes
-Yellow or red peppers, cilantro
-Salt, pepper
-soup cube or vegetable stock (optional)
-Spices (your preference)

Use equal parts red, green and yellow lentils, and add water (I use about half a bag of each)

add salt, pepper and spices. I used a Spanish cilantro and safron powder. I use the tea strainers because I have ran out of ground pepper and have whole pepper only which is too hot to leave in the soup.

When the lentils are tender (or al dente) add chopped onions, zucchini, yellow peppers, mushrooms, cilantro and tomatoes.

Boil for a couple of more minutes

And serve! Most Delicious!
Happy eating,
Rigo.

Green Soup

Warm soup for cold months!

CELERY AND CUCUMBER SOUP

PREPARATION TIME: 15 MINUTES

What you will need:

-Celery, Cucumbers
-1 or 2 carrots, 1/4 to 1/2 a peeled eggplant
-Soy or almond milk (I prefer almond)
-Soup cubes or vegetable stock, hot sauce (all optional)
-Salt and pepper

Gently saute all the vegetables together and add water enough to cover the vegetables 3/4 of the way. Let it soften up, stirring occasionally.

Add almond or soy milk and blend. Let it boil adding salt and pepper to taste.

Serve. For a nice kick, sprinkle with your favourite hot sauce.

Happy eating!
Rigo

C. C. G. Soup.

Another tasty easy soup.

CAULIFLOWER, CARROT AND GINGER SOUP

PREPARATION TIME: 15 MINUTES

What you will need:


-Cauliflower, carrots, ginger
-Garlic, onions, zucchini, 1 or 2 tomatoes (for colour)
-Salt, pepper, Italian mix or Herbs de Provence
-Water, dry yellow or green peas^, soups stock*, soup cube*
-Cilantro, tofu

*Optional
^as thickener

In a pot, saute all the vegetables until they begin to soften, add salt, pepper, and spice mix.

Saute for a few more minutes, and add water (or soup stock/cube) and peas and let it boil for a few minutes.

Blend

Bring to a boil again. Add diced tofu. Serve hot with a sprinkling of cilantro.
Happy Eating!
Rigo

Vegetable Soup Goodness

Super easy

VEGETABLE SOUP

PREPARATION TIME: 15 MINUTES

What you will need:

-Yellow, red and green peppers.
-Onions, garlic.
-Carrots, mushrooms.
-Salt, Pepper, Italian or Herb de Provence.

In a pot, saute the garlic, onions and mushrooms first with a pinch of salt. When they start watering a little, you can separate and put aside half the mixture, to the other half, add all the other vegetables, more salt, pepper, and herbs and saute for about 4 minutes. Add water to cover the vegetables, boil until everything is soft, throw the mixture in the blender. Boil again and add a little soy or almond milk to thicken, add the mushroom mixture you saved earlier, some cubed firm or extra firm tofu and salt and pepper to taste. Serve hot.
You can also add an organic soup cube or vegetable stock (though both those usually have dehydrated oil which is not great)

Happy eating!

Asian Salad

Here is what I made tonight.
Asian Salad

PREPARATION TIME: 8 MINUTES


*Disclaimer*
I cook by taste and feel, everything is to taste.

Rice vinegar with cilantro and fresh mint.

Add soy sauce, a splash of sesame oil (maybe half a teaspoon) and a little honey.

Roast sesame seeds and add to dressing.

Cubed tofu (if you want)

Romaine, green leaf, and red leaf lettuce, broccoli slaw, bean sprouts, and fresh cilantro.

And VOILA!

Essentials Part II

Some more stand-by:

Strong flavour. A little goes a long way!

Doesn't have to be Tazmanian.

My greatest discovery!





More to come!
Rigo