SAFFRON COUSCOUS & SPINACH STEW

Serves: serves 2-3 Ingredients 1 tablespoon olive oil about 1 cup sliced leeks 2 cloves of garlic, minced 1.5 cups chopped mushrooms splash of sherry vinegar or white wine vinegar 1 14 oz. can tomatoes (up to) 14 oz. water a few generous pinches of saffron ½ - 1 teaspoon paprika (smoked or sweet) ½ … Continue reading SAFFRON COUSCOUS & SPINACH STEW

GINGER MISO SOUP WITH TOKYO TURNIPS

Serves: serves 3-4 as a side, Ingredients for the dashi: a piece of dried kombu, about 2x3 inches 4 cups water for the soup: 4 cups dashi 3-4 tablespoons white miso paste 1 teaspoon grated ginger ¼ cup chopped scallions ½ cup sliced shiitake mushrooms 4 small turnips, quartered ½ chopped carrots ½ cup firm … Continue reading GINGER MISO SOUP WITH TOKYO TURNIPS

SPICY BLACK BEAN SOUP

Serves: serves 4 Ingredients splash of olive or grapeseed oil 2 small shallots, chopped 3 cloves of garlic, roughly chopped ½-1 jalapeño, de-seeded and chopped 4 teaspoons chile powder 3 cups black beans, cooked, drained (reserve a few for garnish) 4 cups low sodium vegetable stock up to ½ cup water, if necessary for blending … Continue reading SPICY BLACK BEAN SOUP

SPICY BLACK BEAN SOUP

Serves: serves 4 Ingredients splash of olive or grapeseed oil 2 small shallots, chopped 3 cloves of garlic, roughly chopped ½-1 jalapeño, de-seeded and chopped 4 teaspoons chile powder 3 cups black beans, cooked, drained (reserve a few for garnish) 4 cups low sodium vegetable stock up to ½ cup water, if necessary for blending … Continue reading SPICY BLACK BEAN SOUP

“CREAMY” SUNDRIED TOMATO SOUP

Serves 2-3 INGREDIENTS: a few tablespoons of olive oil 4 shallots, chopped 2 cloves of garlic, smashed 1/2 cup white wine 4 cups veggie broth 1 cup coconut milk (I used full fat), plus more if needed at the end 1/2 cup sun dried tomatoes (from a jar, packed in oil) pinch of dried oregano … Continue reading “CREAMY” SUNDRIED TOMATO SOUP