This recipe is easily adaptable to whatever veggies you have in your refrigerator.
2 T canola oil
2 rounded cups, chopped onion
1/4 c chopped garlic, reduce if you like
1 big carrot, sliced
1 c sliced mushrooms
2 big handfulls chopped greens, I used kale
4 c veggie stock
2 T soy sauce
2 T white miso, dissolved in 1/2 c hot, not boiling water
1 block pressed, cubed firm tofu
saute onion in oil until golden and beginning to brown, add garlic, carrot, mushroom and saute until soft, if veggies dry out and begin to stick, add a splash of water. when all the veggies are soft, add stock, soy sauce, greens, miso and tofu. lower the heat. continue to cook on med/low for about 10 minutes to soften the greens.
enjoy!
It snowed.
I wanted coffee cake.
and this.
coffee (cake) n' snow
(Recipe adapted from The Natural Health Cookbook)
Topping
1 c toasted chopped almonds
1/3 c sugar
1 tsp cinnamon
4 T melted butter
(combine topping ingredients, set aside)
Cake
dry ingredients
1 c EACH whole wheat flour, white flour
1 tsp EACH baking powder, baking soda
1/4 tsp salt
wet ingredients
1/2 c buttermilk
1/2 c sugar
1/3 c canola oil
2 eggs
1 c yogurt, plain
1 tsp vanilla
mix wet ingredients in bowl, in separate bowl, mix dry ingredients. combine and stir until just barely combined.
grease an 8x8 pan (or a similar size), pour 1/2 batter in, layer with 1/2 topping ingredients, top with rest of batter and follow with the rest of the topping.
bake 350 for about 35 - 40 min
enjoy!
Do you have a plethora of carrots and squash lying around? I've got the recipe for you!
7 c carrots, diced (unpeeled)
2 c onion, diced
2 c apple, any kind, diced (skin on)
2 tsp baking soda (yes, you heard me right)
2 tsp salt
1 1/2 T olive oil
1 1/2 T butter
1 1/2 T grated fresh ginger (freeze it, it's much easier to grate when it's frozen)
4 cloves (or to taste) garlic
1 1/2 T curry powder
approx. 1 - 2 quarts veggie stock (you can use chicken stock)
1 cooked acorn squash (approx. 2 - 3 c)
1 c milk, any kind
1 can coconut milk
First, cook the squash. Halve the squash, place face down in pan, cook on 400 deg. with about 1/2 inch of water in the pan until soft. approx. 30 minutes.
saute carrots, onion, apple in olive oil and butter for 10 minutes. add salt and baking soda, cover and continue cooking for about 5 - 10 minutes longer on med heat. the carrots etc. will be very soft.
at this point, add ginger, garlic, curry and veggie stock to cover, bring to a simmer. you can let this simmer for about 15 minutes, but if the squash has a lot longer to cook, just turn the heat off and once the squash is done, you can continue cooking.
after squash is done, scrape out flesh, add to soup along with milk(s)*. bring to a simmer, use immersion blender and blend soup.
*If the soup seems too thick, add more stock, if it seems too thin, add less milk. enjoy!
