a couple warming recipes
This is a warming and filling vegetarian soup with a little "spice".
The measurements are relative since I just threw things in as I thought of them. Play around with the measurements to see what you like :)
Ingredients
olive oil
3-4 gloves garlic, minced
1 brown onion
2 leeks
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon dried thyme
a pinch of dried chilies
vegetable broth
1, 8 ounce can diced tomatoes
1 cup quinoa
1, 8 ounce can lentils, rinsed and drained
- (I usually use dried, but couldn't find them at the moment)
Saute garlic, onion, and leeks in olive oil on low heat for about 5 minutes. Stir in spices for another minute or two. Add vegetable broth (I just added water and threw in 4-5 teaspoons of broth powder) and turn up heat a bit. Stir. Stir in quinoa. Add diced tomatoes and stir. Bring to a boil. Turn down heat and add lentils. Simmer for another 15 or 20 minutes (until quinoa is done).
I also managed to make a strawberry rhubarb bake with the rhubarb Sonia's mom gave me from her garden. I scoured the internet for a recipe to use the things I already had, and combined my research to make this. It's on the tart side, so if serving as a dessert, I recommend drizzling with honey/maple syrup or with vanilla ice cream.
Ingredients
Base:
tablespoons coconut oil (plus some for greasing dish)
6 stalks fresh rhubarb, chopped
1, 8 ounce can crushed pineapple, semi-drained
3 cups strawberries, chopped
3 tablespoons rolled oats
1 tablespoon chia seeds
Topping:
1 cup chopped walnuts
3 teaspoons cinnamon
1/4 teaspoon salt
1-2 cups rolled oats
4 tablespoons coconut oil
1 tablespoon brown sugar
Preheat oven to 350 degrees F (177 degrees C). Grease the bottom of a 9x13 glass dish with coconut oil. Add the base ingredients and mix. With a fork, mi the topping ingredients in a small bowl. Work in the coconut oil with your fingers, to create a sort of crumb mixture. There will be some chunks of oil left over in the mixture. Sprinkle it evenly over the base. Bake for approximately 40 minutes.
It was real nice to eat warm with a little honey... But the possibilities are many!
The measurements are relative since I just threw things in as I thought of them. Play around with the measurements to see what you like :)
Ingredients
olive oil
3-4 gloves garlic, minced
1 brown onion
2 leeks
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon dried thyme
a pinch of dried chilies
vegetable broth
1, 8 ounce can diced tomatoes
1 cup quinoa
1, 8 ounce can lentils, rinsed and drained
- (I usually use dried, but couldn't find them at the moment)
Saute garlic, onion, and leeks in olive oil on low heat for about 5 minutes. Stir in spices for another minute or two. Add vegetable broth (I just added water and threw in 4-5 teaspoons of broth powder) and turn up heat a bit. Stir. Stir in quinoa. Add diced tomatoes and stir. Bring to a boil. Turn down heat and add lentils. Simmer for another 15 or 20 minutes (until quinoa is done).
I also managed to make a strawberry rhubarb bake with the rhubarb Sonia's mom gave me from her garden. I scoured the internet for a recipe to use the things I already had, and combined my research to make this. It's on the tart side, so if serving as a dessert, I recommend drizzling with honey/maple syrup or with vanilla ice cream.
Ingredients
Base:
tablespoons coconut oil (plus some for greasing dish)
6 stalks fresh rhubarb, chopped
1, 8 ounce can crushed pineapple, semi-drained
3 cups strawberries, chopped
3 tablespoons rolled oats
1 tablespoon chia seeds
Topping:
1 cup chopped walnuts
3 teaspoons cinnamon
1/4 teaspoon salt
1-2 cups rolled oats
4 tablespoons coconut oil
1 tablespoon brown sugar
Preheat oven to 350 degrees F (177 degrees C). Grease the bottom of a 9x13 glass dish with coconut oil. Add the base ingredients and mix. With a fork, mi the topping ingredients in a small bowl. Work in the coconut oil with your fingers, to create a sort of crumb mixture. There will be some chunks of oil left over in the mixture. Sprinkle it evenly over the base. Bake for approximately 40 minutes.
It was real nice to eat warm with a little honey... But the possibilities are many!
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