Yummy Vegan Veggie Lentil Soup

My doctor totally depressed me cos she told me her husband’s best friend just died from Covid-19 and because she’s on the frontlines treating patients, she cautioned me to be extra careful and stay home and away from people.

I decided it was a great day to make another version of my favorite hearty and healthy soup.

Lentil Tofu Veggie Soup

Ingredients:
*Carrots, 3 large
*Celery, 2-3 stalks including leaves
*Tofu, whole package
*Lentils,1.5 cups
*Kale, 2 cups
*Broccoli, half head
*Canned organic tomatoes, 28 ounce can
*Bay leaves and other garden herbs

–Heat a couple tablespoons of oil in a large pot.
–Add roughly chopped carrots and celery. I don’t like onions so I didn’t add them, but go ahead and chop up half an onion if you like them.
–When they’re nicely browned and have released a lot of flavor, add dried lentils and six cups of water along with a couple bay leaves.

–Bring to a boil and turn down to simmer.
–Add bite-sized pieces of broccoli and tofu along with chopped kale.
–Simmer for about an hour, stir every once in a while. Add more water as needed.
–Add a large can of diced tomatoes in juice and any herbs to taste.
–I picked sage and oregano and thyme from the garden.
–Add 1/2 teaspoon pepper, red pepper flakes, and salt (optional).

–Serve in a large bowl with freshly chopped cilantro and basil. I’ve been lucky enough to have beautiful lettuce this season, so I picked a few fresh leaves for a salad to accompany this delicious soup.

Sometimes I make a crusty French bread but I didn’t feel like it because I’m sad about almost losing our precious democracy but I might make vegan biscuits tomorrow cos I’ll eat this soup for a few days.

It gets better every day.

Thrifty Vegan Compost Soup

garbage soup1Don’t throw away those odds and ends! Instead, get creative.

Whether you call it Müllsuppe, Soup de Legumes Restes (Soup of Leftovers) Ordures Soupe, Garbage or Compost Soup — in any language, this healthy soup is a delightful melange of everything the refrigerator and pantry has to offer.

I love nothing more than the game of conjuring up a delicious concoction from available ingredients and not always running to the store. Being frugal means more shopping for me — that’s my logic!

My son made a spur-of-the-moment decision to visit for just one day (to celebrate his bio-dad’s birthday) before he leaves the west coast for a teaching position at Rutgers.

This meant that I had to spring into action; baking and cooking a day’s worth of meals.

When my tugboat man is gone, I don’t do very much grocery shopping; the cupboards were mostly bare.

I opened the refrigerator door and peered inside where I found a few carrots, celery, half an onion, a few mushrooms, a few heads of broccoli, a bit of fennel, a block of tofu, and most of a can of chopped tomatoes.

As soon as I looked in the pantry and found pearl barley and lentils, I knew exactly what to do.

Springing into action, I sautéed the vegetables in a bit of olive oil until they were tender. I added the tomatoes, about six cups of water, and the lentils.

Pearl barley takes a lot longer than anything else; cooking in a separate pot would make sure that it was completely soft before adding it to the rest of the ingredients.

While everything was bubbling away, I cubed the tofu and tossed it in with a few tablespoons of chopped cilantro, a bay leaf, pepper, and a sprinkle of freshly ground pink Hawaiian salt.

A couple hours later, the barley was ready to be incorporated into the big pot of soup.

With a salad of mixed greens dressed in my favorite lime vinaigrette, freshly baked foccacia, and a dessert of Banana-Blueberry Walnut Bread, my son was well-fed, and I was so pleased with myself for making something out of nothing.

(And it saved me from having to throw all the veggies in the compost bin!)

garbagesoup2YUM!

What successful dish have you created out of nothing?


Facebook Update: I’m sorry to report that I still have no access to any of my Facebook pages; Since it’s understandable that I’m unwilling to provide a birth certificate to prove that my name is Princess Rosebud, if you’d like to share my posts on your timelines or mine, I’d appreciate it. Otherwise, Twitter and Pinterest will be my only forums for socializing. It’s really unfair to be singled out, since there are many others who don’t use their real names on Facebook and they are allowed to continue.