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