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
-1/2 cup of quinoa
-1 tablespoon of ginger powder or fresh ginger
– salt to taste
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!!
mmm mmmm mmmm
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
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
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.