| PREP: 20 min. COOK: 10-15 min. 1 QT NON-STICK POT SERVES: 4 |
| INGREDIENTS |
| ONION, 1 small, chopped GARLIC, 1 clove, chopped fine CARROTS, 2 cups, chopped FRESH GINGER, 1 1/2 tsp, grated APPLE CIDER VINEGAR, 1 Tbsp VEGETABLE BROTH, 3-4 cups SALT and PEPPER, to taste VEGAN SOUR CREAM and PARSLEY (optional) |
| INSTRUCTIONS |
| 1. Saute 1 small chopped ONION and 1 clove GARLIC in 1 Tbsp OLIVE OIL |
| 2. Add 2 cups CARROTS and continue cooking about 8 more minutes |
| 3. Add 1 1/2 tsp grated GINGER and 1 Tbsp APPLE CIDER VINEGAR, and stir lightly |
| 4. Slowly stir in 3-4 cups VEGETABLE BROTH until you have the consistency you want |
| 5. Simmer until the carrots are tender, about 30 minutes; add SALT and PEPPER to taste near the end of the cooking time |
| 6. Cool the mixture and blend until smooth |
| 7. Garnish with VEGAN SOUR CREAM and PARSLEY (optional) |
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Tag: recipe
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Recipe for Carrot Ginger Soup
Posted at 4:06 pm
Oct 25th -
sautéed asparagus recipe
Posted at 2:42 pm
Jun 28thPREP: 5 min.
COOK: 5-7 min.
1 NON-STICK SKILLET
SERVES: 4INGREDIENTS FRESH ASPARAGUS, 2 cups
GARLIC, 1 clove, chopped fine
OLIVE OIL, 1 Tbsp (optional)
LEMON JUICE, 2 Tbsp
SALT and PEPPER, to tasteINSTRUCTIONS 1. Wash 2 cups ASPARAGUS, leave whole or cut as desired 2. Heat 1 Tbsp OLIVE OIL or 1 Tbsp WATER to medium temperature 3. Add ASPARAGUS and finely chopped GARLIC clove and stir lightlyd stir lightly 4. Lower heat and sautée to desired tenderness 5. Add 2 Tbsp LEMON JUICE and SALT and PEPPER to taste near the end of the cooking time -
cauliflower and garlic sauté recipe
Posted at 12:12 pm
Feb 12thPREP: 15 min.
COOK: 4 min
NON-STICK SKILLET
SERVES: 2INGREDIENTS CAULIFLOWER, 1 medium head
GARLIC, 1 clove
LIME JUICE, 2 Tbsps
NUTRITIONAL YEAST, 1 Tbsp
CHIVES, 1/2 c
RED PEPPER FLAKES to taste
SALT to taste
BLACK PEPPER to tasteINSTRUCTIONS 1. Remove stems from CAULIFLOWER, wash, and break into florets. 2. Heat non-stick skillet until a drop of water sizzles. Add chopped GARLIC and CAULIFLOWER. 3. Stir and cook over low heat until cauliflower turns light brown. 4. Add LIME JUICE, SALT, PEPPER, NUTRITIONAL YEAST and PEPPER FLAKES. Stir thoroughly and remove from heat. 5. Add CHIVES just before serving.
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When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.