Veggie Soup, Chopped Winter Salad, and Corn

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I think I have found a fool-proof recipe for veggie soup. Chop up whatever vegetables you need to use up (all the wilting ones at the end of the week) and put them in a pot with a can of tomato sauce, a can of diced tomatoes, and as much water as you want (depending on how “soup-y” you want it). I used zucchini, cauliflower, carrots, and a leek. The key to this soup is the spice combination–Italian spices and curry. It’s familiar, it’s warm–my husband calls this his new comfort food. Cook it until the veggies are soft. Taste it and add a splash of vinegar if it’s too sweet, or sugar if it’s too acidic.

For side dishes, I made this chopped winter salad from Power Hungry (so yummy!) and boiled some corn on the cob. My ultra-picky son loves corn, so I plan to serve it often this summer.

As a bonus, take a look at my two little cuties chowing down on supper:

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Hawaiian Chickpea Teriyaki Salad

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Remember the Hawaiian Chickpea Teriyaki that I made from the Happy Herbivore cookbook? Well, I was really craving the light, sweet flavors of that dish, but I have been trying to eat mostly salads this week. So I came up with this delicious salad.

I cooked the chickpeas and added teriyaki sauce to them. (My one-year-old daughter loves chickpeas this way. She eats them by the handful.) Then I made a mango avocado salsa and added lemon juice, red onion, red pepper, and tomatoes as well. I put all of this on a bed of artisan lettuces. This salad was incredibly delicious!

Southwestern Salad

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This delicious salad was last night’s dinner. On a bed of crisp romaine lettuce, I added cooked black beans, corn (which I blackened in my cast-iron skillet with a little garlic powder and crushed red pepper), green pepper, black olives, tomatoes, avocados (chopped with red onion, garlic powder, paprika, and lemon juice), and topped with my mother-in-law’s delicious homemade salsa. Yum!

Peanut Butter Oatmeal with Bananas and Spices

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Sorry I haven’t posted anything recently. Just over a week ago, our whole family came down with the awful stomach bug of 2013. It took an entire week for us to finally feel better. Needless to say, we didn’t do much eating. I’m so thankful to feel well again.

I have been enjoying a lot of oatmeal recently, including this morning. I cooked some rolled oats and water and added a teaspoon of natural peanut butter and a little sweetener (maple syrup, agave nectar, brown sugar, honey for those not strictly vegan). Then I added chopped banana with cinnamon, nutmeg, and cloves sprinkled on top. I love these spices in oatmeal! I feel like I’m eating dessert.

Blueberry Cake and Cajun Home Fries

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Tonight’s dinner was more like a breakfast. I made a blueberry bundt cake from the Happy Herbivore cookbook. Since it has no fat and only 1/2 cup of sugar for the whole cake, I served it as more of a breakfast bread. I also made some spicy baked Cajun Home Fries, and served the cake and fries with some fresh fruit.

Messy Manicotti (but it tasted yummy!)

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Last night I made homemade spinach manicotti using the recipe for Tofu Ricotta in The Happy Herbivore cookbook. I mixed some frozen spinach in with the ricotta, stuffed the hard shells (I read that they were easier to fill that way), poured marinara sauce on top, and attempted to cook the stuffed pasta. It worked well until I tried to get the manicotti out of the pot. The shells were stuck on the bottom and ripped open. So we ate this mess.

This actually tasted really good. My husband and I guessed that many people wouldn’t be able to tell they were eating tofu instead of ravioli, because of the similar textures and added spices.

Vegetable “Cheater Pad Thai” from Happy Herbivore

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I loved this recipe, especially the sauce. It’s a sweet and spicy peanut sauce, and it works wonderfully with stir-fry veggies and ramen noodles (the only kind of noodle I had in the house). It would also taste amazing with tofu and rice. This recipe is online, so you don’t even have to buy the cookbook to give it a try. So, give it a try!