Mexican Lentil Soup with Spiced Chickpea Garnish

Mexican Lentil Soup with Spiced Chickpea Garnish

I’m on my own here for a few days and it’s just turned cold and rainy here in D. C. for the first time in months so… Soup’s on!!     I made this pot of soup after cooking up some lentils for my salads next week.  I already had some baked spicy Chickpeas for snacking along with some cooked quinoa so those got thrown into the pot as well.  Throw in what ever your favorites are but keep the spices and the lentils in for this scrumptious cold weather supper.  

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Simply Cheezy Asian Dumpling Soup

Simply Cheezy Asian Dumpling Soup

I discovered just how ‘creamy’ a non-dairy soup can be a few weeks back when I added some Nutritional Yeast and bit of left over Vegan Cream Cheese to an otherwise plain old lentil soup I made up from leftover for dinner. The Nutritional Yeast was just fabulously flavorful and the cream cheese just made everything that much more thick and delicious.  I’m thinking that you could use these 2 flavors in a whole lot of other soups and I definitely will be using it again and again.  I also added in some store-bought, leek dumplings which were just over the top along with the Asian base flavors of the broth.  A very rich and memorable supper I thought I’d pass along to you today ♥ Have a great weekend everyone.

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Lime and Sprouted Lentil Detox Soup with Raw Onion & Corn Bread

Lime and Sprouted Lentil Detox Soup with Raw Onion & Corn Bread

 Winter always reminds me just how tough some days are for our bodies, and souls for that matter, to keep up with the harsh elements they’re exposed to each day.  Here in Washington D. C., we’ve had record low temperatures, overly dry inside air, cold damp outside air to tend with.  It’s rough for our bodies as well as our spirits to keep up with the elements some days and a bowl of warm, healthy soup can always heal and protect.  In the Lime Lentil soup, I have a great way to cleanse myself of toxins, if only for a little while, and help restore my good nature inside and out.  

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Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF

Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF

When I first saw this recipe for Pumpkin Flat Bread over at An Unrefined Vegan I knew it wouldn’t be long before I was tasting them for myself.  These beautiful circles of chewy goodness are a perfect tray for so many toppings….or a great snack by themselves. They pair lightly sweet pumpkin, and savory spices combine to give lots of flavor but won’t over power whichever topping you choose. I topped mine with a handful of freshly grown lentil sprouts and then drizzled on my favorite homemade sprouted mustard seed spicy vinaigrette. In order to make this flat bread gluten free,  I substituted Corn Flour and Coconut Flour for the Whole Wheat in Ann’s version. And I used Olive Oil instead of Coconut.  Mine were much more dense and had more of a ‘corn cake’ texture. I also mixed the turmeric and paprika in with the flour instead of just adding it to the basting oil.  And I added a tsp. of cinnamon. This was a wonderfully light, flavorful meal with healthy ingredients and not much work!!  Thanks so much Ann for your inspiration 🙂 For more information on Sprouting your own seeds and beans, please check out the sprouting…

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