Heirloom tomato quinoa soup

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Here’s an easy and  tasty one for you friends .

Whatcha gonna need

– 1 pint box of heirloom tomatoes ( the lil fruit/veggie stand sells them )

-6-8 cellery stocks

– 3 cloves of garlic

-1 zucchini

-1/2 cup of quinoa

-1 tablespoon of ginger powder or fresh ginger

– salt to taste

Easy peasy…..

add the tomatoes, celery, zucchini , garlic and ginger to 2 cups of water .

bring to a boil.

allow to chill ** the freezer helps to speed up the chillin’ process.**

Once chilled blend the soup with your trusty hand blender and blend that puppy to a nice smooth consistency.

Now we add the quinoa and bring the soup back up to a boil. This will cook the quinoa in with the soup. Make sure to keep an eye on it and stir as needed.

You may find you need to add a little more water…go for it! can’t hurt ; p

Once all the little quinoa grains have opened up … you’re ready to eat!!

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Creamy Spinach and Mushroom Croissants

“Hello Valued Consumer:

Thank you for contacting Pillsbury with your inquiry.

In the Original Crescent rolls, the DATEM is not sourced from an animal. There are not any ingredients in the Original Crescent rolls sourced from an animal.
We hope you find this information helpful. Please let us know if we can help you again.

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You don’t say!?!?!? 

Lets make some spinach croissants!
pillsbury collage 1.5

* Yields 8

INGREDIENTS

1 pillsbury crescent roll tube

1/2 a bundle of spinach washed and chopped

1/4 cup of tahini

2 cloves of garlic

4-5 mushrooms

olive oil or any oil of choice

Braggs liquid soy  or soy sauce

2 splashes of water

LET’S DO IT!

Preheat your oven to 375

* If you have never worked with this dough before it needs to be kept refrigerated up until use.  Exposure to air makes it delicate, but don’t worry they don’t have to be perfect!

Unroll the dough carefully , trying not to stretch the dough too much! It’s perforated  so the “hard part” is all done for you.  : )

Separate the triangles and place them on a greased cookie sheet.

toss all other ingredients into a blender making sure to evenly disperse the liquids , and to add the spinach bits at a time to save your blenders motor.

Blend until a creamy paste is achieved. ** Be careful the mixture doesn’t end up too thin. — if it does, you can always add more spinach to hopefully thicken it up.

We’re ready to go!!

Place one and a half dollops  of the mixture onto the larger end of each dough triangle , and loosely roll to the small point.

The oven is ready to go ! Toss ’em in for 10-12 minutes and get ready to enjoy!!

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PPPPSSSSSTTTTT!

Heyyy!

Down here…

Do you have a sweet tooth?

Know what else you can do?

Oh you know that’s right!! Chocolate croissants!!

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* click the pick to find out more  about enjoy life products!*

THEY ARE DAIRY FREE, PEANUT FREE, SOY FREE !  Yeay!

Simply add 4-5 pieces of chocolate chunks  to the larger end of each triangle , bake at the same time and temperature and that’s it!

** If you like … try making half of each some savoury, some sweet! **

Bon appetit!

Miso Eggplant… what you so?

mmm mmmm mmmm

Miso collage 1.5

Guess who got a new mandolin for christmas??

NOPE , no the instrument, a mandolin slicer. Vegans best friend ; p

OXO Good Grips V-Blade Mandoline Slicer

1992mandolin

 

I highly recommend this product! The V-blades are all self contained storage-wise on this puppy and it comes completely apart for easy cleaning : )

It props up on an angle for ease of use and the safety guard is quite large and…. well safe ; p Oh the things I shall slice …

Mooving on to the edible stuff

What you need.

2 “chinese ” eggplants AKA “long eggplant”

2 cloves of garlic

2 table spoon of miso paste

1 teaspoon of fresh chopped ginger

1/3 cup of water

2 tablespoons of white vinegar

1 splash of sesame oil

The process

Preheat the oven to 425

* wash and slice the eggplant as desired. I used my mandolin and julianed the eggplant using the french fry setting.

In a bowl, mix the miso paste,vinegar,sesame oil  and water until a saucy like consistency is achieved.

Dice and stir in the fresh garlic and ginger.

Pour and mix the miso sauce with the eggplants.

Place on a coconut oil greased baking sheet.

Bake in the oven for 10-15 minutes making sure to stir every 5 minutes. ( time may vary depending on oven)

Once they begin to brown remove from the oven and serve as a delicious side dish! *I paired mine with steamed rice and barley.

yummmers!

Enjoy!

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