We loved this salad!
The mushrooms made it feel more hearty, and we loved the combination of all the other vegetables. Yummy! We cut this recipe in half and had plenty for Luke and I.
From Vegan Cooking for Carnivores by Roberto Martin
Asian Salad Dressing:
1 1/2 Cups low- sodium soy sauce (Very Important to have LOW sodium!)
One 2 inch piece fresh ginger, peeled and chopped
1 bunch scallions, white and green parts, chopped
4 garlic cloves, peeled and crushed
1 bunch cilantro, chopped
1 Tbsp sesame oil
Juice of 1 lime
1 Tbsp Agave Nectar
1 Tbsp corn starch, mixed with 1/2 cup water
(I also added some rice wine vinegar, because I like vinegar-y dressings. :)
Place al ingredients in a saucepan, bring to a simmer and cook over low heat for about 10 minutes. Remove from heat and let cool.
1 Tbsp high heat oil
10 oz shiitake mushrooms, stems removed and chopped
1 head green baggage, shredded
2 cups baby spinach, julienned
2 large carrots, grated
4 firm plum tomatoes, chopped
1 cucumber, julienned
1 yellow bell pepper, cored , seeded and julienned
1 bunch cilantro, chopped
1 bunch scallions, chopped
1/2 cup raw sliced almonds
Cook mushrooms in oil until cooked through. Mix all ingredients together in large bowl- enjoy!
Don't let the picture fool you. It might not look totally amazing, but it is! Even my sister-in-law who is t on the fence about mushrooms loved it! If you really hate them, this soup might not be your thing, but if you are at all okay with them, then give it a try. I don't think you will be disappointed!
Mushroom Barley Soup
adapted from Forks Over Knives Cookbook
1 large yellow onion, peeled and chopped
2 medium carrots, diced
4 celery stalks, diced
8 oz. cremini mushrooms, sliced
8 oz. button mushrooms, sliced
2 Tsp. thyme
1 1/2 tsp. rosemary
5 cups Vegetable stock
3 cups cooked barley *
salt and pepper to taste
Place the onion, carrots, celery, and mushrooms in a large pot and saute. Add the garlic, thyme, rosemary and cook for another minute. Add the vegetable stock and cooked barley. Bring to a simmer and cook for another 10 minutes. Season with salt and pepper.
*I cooked the barley in with the vegetables after I sauteed everything. I just added about 4-5 cups water along with 2 cups barley and let it simmer for 30-40 minutes. Either way will work!
Posted by Jessica at 10:14 PM
This is one of my very favorite soups! It is so warming and delicious, but it is light enough that you can eat to your hearts content without feeling guilty about it. :) Even better, it is really simple and quick to put together!
1 Tbsp Olive Oil
2 Garlic Cloves
5 Medium Zucchini
5 Cups Chicken Stock
2 Tsp. Curry Powder
Salt and Pepper to taste
In a large soup pot, add olive oil, chopped onion and minced garlic and cook until onion is tender. Cut all the zucchini in half lengthwise, then roughly chop them. Add zucchini to the pot and cover in chicken stock. Cook until zucchini is tender. Add curry powder and salt and pepper. Blend all the ingredients together. An immersion blender is easiest, but a regular blender will work, it will just take more time because you will have to work in batches.
Serve with your favorite bread or crackers. Enjoy!!
Posted by Jessica at 2:59 PM
I am back! After a way-too-long hiatus, it is time for me to start adding a few recipes! However, they might be a little different than they were before. My family has been trying to eat a more whole-foods diet with lots of grains, fruits, veggies and beans. We still eat hamburgers and pizza and yummy treats, but we are trying to cut back. So there will be a mix of both on here!
I made this whole wheat bread today, and it was the best one I have ever made! I have tried a few different recipes, but they always end up really crumbly, or they don't have very good flavors. This was perfect and I am so excited about it!
Whole Wheat Bread
(adapted from wholewheatbreadrecipe.blogspot.com)
Ingredients:1/3 cup milk (I used almond milk)
1/4 cup honey
1 cup warm water (between 110 and 120 degrees F)
1 1/4 teaspoons salt
1/4 cup extra virgin olive oil
2 1/4 tsp instant yeast
3 1/2 cups Whole Wheat Flour
In your mixer, combine the milk, honey, water, salt, oil and yeast. Mix to combine. Gradually add flour until the dough begins to pull away from the sides of the bowl. Once all the ingredients are combined, mix for 6-8 minutes or until the dough is very smooth.
Place a small amount of oil in a large bowl, and put dough in bowl and flip to cover the dough with oil. Cover the bowl with a towel and let the dough rise until it is doubled in size. (About an hour or more if the room is cooler.)
Once the dough has doubled in size, grease a loaf pan and shape the dough to fit the pan. Cover and let rise until the dough has risen above the pan.
Preheat oven to 350 degrees F and bake the bread in the center of the oven for about 40 minutes.