Ask For the Vegan Menu at Amazing Thailand

20 02 2012

Soft Springrolls, Sweet Peanut Sauce

I love teaching cooking classes, for many reasons. One of the fun things is that the students often clue me in on restaurants that offer alternative menus. Since I do so much cooking at home, I am usually way behind the curve when it comes to restaurants, so it’s a huge help. This strange phenomenon of the secret special menu is really quite baffling; it’s as if restaurants don’t want the general public to think they are into vegans or something, or that they make weird gluten free food, so they keep it on the need-to-know basis. When I teach gluten-free, I always learn about some new places that are hiding a whole gluten-free menu behind the counter, that my hungry attendees have ferreted out and shared through the grapevine. This happened recently at a vegan class, when I heard a rumor that one of the better-reviewed Thai restaurants in Minneapolis had an actual Vegan Menu.

The restaurant, located in Uptown across from Calhoun Square, is called Amazing Thailand. It’s a nice place, with dark wood booths and interesting Thai wall decor. And a special, printed, laminated vegan menu, available on request. Awesome. And, in fairness, the vegan menu is on the website, if you can get it to open. But you don’t get it at the restaurant unless you ask.

They say that once you see something three times, it’s a trend, so I am calling it a trend. I dined in Bend Oregon in a Thai restaurant that had a vegan menu, and some years before, sampled vegan options on a menu in Eugene. Veganizing Thai food is not hard, really, so it makes sense. Vegans are already into eating tofu, mock duck, and all the peanuts you can sprinkle on top. Leaving out the fish sauce and eggs still leaves you with loads of flavor and texture.

So, just grab a Thai cookbook and take a look. If there is fish sauce, use soy sauce. Sugar? Vegan sugar or agave. Curry or shrimp pastes? Well, there are vegan curry pastes, Thai Kitchen is one that has no secret fishy ingredients. Shrimp pastes are basically used for their umami, and add salt, and often a dose of chiles. Try a dab of really dark miso instead, and adjust the heat. Eggs? Just whisk up some arrowroot and water to bind things like Pad Thai and thicken the sauce. Then, rely on the flavors of lime, chile, tamarind, palm sugar, soy sauce and coconut milk for a mouthful of Thai goodness. And don’t forget the peanuts.

Spicy Noodles, YUM

At Amazing Thailand, I had the vegetable springrolls, which were pretty much the usual thing. Rice noodles, lettuce, carrots, cilantro, in rice wraps with a sweet peanut sauce. I love those. It would be nice if they offered to throw some tofu in, but why quibble. Then I ordered “Spicy Noodles” with mock duck. The description just listed the veggies in it, so it was kind of a mystery. As you can see in the photo above, the noodles, which look like tubular pasta, were a stretchy rice sheet that had been rolled up and sliced in wide pieces, some of which unrolled, most did not. They were deliriously tender and elastic, and coated in a tangy, spicy sauce. Cabbage, spinach, tomatoes, onions and chiles were swimming alongside the mock duck, which seemed to have been coated with a blend of exotic spice, almost like five-spice. I got medium, which was pleasantly sinus-clearing hot.

The Vegan menu also offers a papaya salad, which can be vegan in Thai style, but my companion got Lao style which is only different in that it has fish sauce. Here is a picture of that. All accounts were that it was delicious.

Tangy-Hot Papaya Salad

It’s interesting that with an under-served vegan market out there, hungry for dinner, so few restaurants are interested in selling them food. Take a trip to Either coast, and there will be actual all-vegan restaurants, as well as plentiful vegan options in other, good restaurants. Here in Minneapolis, we have only one totally vegan restaurant, Ecopolitan, which is also a raw restaurant.

It’s fine by me that places cater to both vegan and omnivorous customers. I get it that they are trying to keep everybody in the party happy, and stay in business. Still, vegans are out there. It’s not that hard to figure out how to make some really good vegan food, and print a menu. Praise to the enterprising restaurateurs who are making things just a little differently so that vegans can enjoy their cuisine.

Now if I only had more time to go out to eat, I could find all the secret menus.





A Sexy Salad for The Big Night

13 02 2012

Well, it’s time for the big Valentine’s romantic meal, and lots of people are making reservations for gourmet restaurant feasts. They will dine on oysters and steak, cream doused pastas, and then a big chocolate dessert, all accompanied by plenty of alcohol. Then, if they are lucky, they will head home to pursue romance in the bedroom.

Unfortunately, that big, heavy meal and all that alcohol will probably only hinder their activities. In fact, they may find themselves slipping into a sugar coma before they even get started.

So my advice to you, if you want to get lucky on Valentines, and all year long, is eat a light meal of plant-based aphrodisiac foods.

These foods, unlike their sat-fat laden alternatives, actually nourish the sexual systems. Believe it or not, guys who eat right don’t need Viagra. In fact viagra was inspired by a chemical that you can get from a good diet, nitric oxide. Nitric oxide is made in the body from l-arginine, and it has the unique ability to relax the blood vessels. It’s really good for circulation and heart health in general, but that particular action is helpful for the now famous ED, or erectile dysfunction. L-arginine is high in meats, but also in beans, nuts and seeds.

That’s right, the natural foods version of viagra is right there in a healthy pantry. OK, viagra is an amped up version that works right away, while the one you get from food needs to be a part of your diet daily to make a difference. And why not? The plant foods that contain l-arginine are delicious, and healthy for you in so many ways.You can also buy it in supplement form, if you want to make sure you are taking care of your circulation.

If thinking about sex will get the dudes to eat nutrition all-stars, then so be it, bring on the sexy stuff.

So, for a pre-romance meal, try this sexy salad.

A few handfuls of Arugala provides a peppery, mineral rich base, that has long been considered an aphrodisiac.

Sprinkle on some cooked black beans, rich in l-arginine, which converts to nitric acid, the blood vessel relaxing compound that inspired the invention of Viagra.

Top that with sliced avocado, which replenishes your good fats, potassium and vitamin E that helps produce hormones for keeping things flowing.

A few sliced cherry tomatoes, or “pomme d’amour” as the French used to call it, boost your vitamin c and the lycopene needed for prostate health.

A drizzling of a nut or seed oil amps up the Omega 3 fats for your heart and necessary good circulation, as well as more hormone production.

Top that with a generous sprinkling of sunflower seeds, which pack plenty of zinc that men need for sexual health.

Squeeze a lime over the pile and shower it with minced red chiles, which raise your metabolism and warm your lips in a provocative way.

A sprinkling of coarse salt and some cracked black pepper is all you need.

Save the dessert for after the romance. You’ll have earned a treat.





Fudge-Filled Chocolate Heart Cakes for Valentine’s Day

5 02 2012

Mmm, So Decadent....

This weekend, while everybody else is making Superbowl food, I am looking ahead to the next big food event. Valentine’s Day. It’s been a while since I made a new romantic chocolate treat, and it’s time. I’ve been slacking off, resorting to boxed chocolates or candy for a couple of years.

It has been, and continues to be a good excuse to go out to eat. But this year, I may save room for my own dessert, waiting at home.

Valentine’s is a chocolate holiday. Champagne is good, too, but I’m sure that just about everyone in a relationship will be sharing something chocolate  on the big day. If you haven’t heard, chocolate is the healthy food that tickles the cannabinoid receptors in your brain, supposedly giving you a high in the same way that marijuana does. They also say it creates some chemistry that is similar to falling in love. It’s also full of antioxidants and heart-healthy phytochemicals, so we can feel good about eating some on a special occasion.

For this tasty cake, I wanted to try out my latest fun food, chia seeds. I have been remiss in not trying them in baking sooner, and have been playing with them for a while. Like ground flax, they have a magical ability to replace eggs. Just grind them in a spice or coffee grinder, then mix with water. Then, the rest of the time, add them to smoothies, hot cereal, and puddings. If you don’t have chia, just use flax.

Fudge Filled Chocolate Hearts

I have heart shaped ramekins that hold a little more than a large muffin cup, so you could make 6 cupcakes with this recipe. I made five cakes. Depending on how much time you have, you can either eat them warm, right out of the oven, and they will be like molten chocolate cakes, or you can chill them , trim them, and coat them with ganache or glaze for a showy presentation. If you want to use edible red flowers, like nasturtiums, or raspberries or strawberries, put them on the ganache while still fluid.

FILLING:

1/2 box mori-nu firm silken tofu (6 ounces)

1/2 cup brown rice syrup

1/2 teaspoon vanilla

1 cup1 tablespoon arrowroot

vegan chocolate chips, melted

CAKE:

1 tablespoon chia seeds, ground

1/4 cup non-dairy milk

1 cup whole wheat pastry flour

1/4 cup extra dark cocoa (you can use regular cocoa, too)

1 pinch salt 1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup canola oil

1/2 cup maple syrup

1/2 teaspoon vanilla

1/4 teaspoon cider vinegar

1/4 cup non-dairy milk

oil for ramekins

GANACHE AND GLAZE

1 1/4 cup vegan chocolate chips or chopped chocolate

5 tablespoons non-dairy milk

1/2 cup vegan powdered sugar

milk, to taste

1. Preheat the oven to 350 F. Make the filling. In a food processor, puree the tofu until smooth, scraping down repeatedly. Once it is pureed, add the rice syrup, vanilla and starch and process until well mixed, scraping down a few times. Melt the chocolate, and add it quickly to the puree, then process to incorporate smoothly. Transfer to a piping bag of a large zip-top bag. Reserve.

2.  In a cup, stir the ground chia with the first measure of non-dairy milk, then let stand. It will thicken. In a large bowl, combine the flour, cocoa, salt, baking powder and soda. Whisk to mix. In a medium bowl , mix the oil, maple, vanilla, vinegar, and remaining non-dairy milk. Stir the chia mixture into that and then add it all to the dry mixture. Stir until well-mixed but don’t over-stir.

3. Use a heaping 1/4 cup of batter in each ramekin, and use your wet finger to push it out to the edges. Then, cut the corner off of the plastic bag of filling, and stick the tip into the center of the ramekin, pushing it almost to the bottom. Squeeze the bag to pipe the filling into the center of the batter. Do this with each cake, there will be plenty of filling, and you can pipe more in if there is some left over.

Piping in the Fudgy Filling

4. Bake for about 25-30 minutes, until the cake and filling puff up, and a toothpick inserted in the cake part comes out dry. Cool on racks. If you want to eat them now, just dust with powdered sugar and dive in.

5. For ganache, melt chocoalte and non-dairy milk together, stirring until smooth. Let cool slightly as you flip the cakes out of their ramekins and trim the cake flush with the filling with a serrated knife. Place upside down on serving plates and coat with ganache. Mix powdered sugar with enough non-dairy milk to make a drizzle, then decorate the cakes on the plates.

Warm Out of the Oven, MMMM

Heart Full of Fudge





Milk-Free Milks Make Their Move (and Scary Video Follows)

30 01 2012

Bump the Bottle

 

 

 

 

Have you ever bought soy milk, rice milk, or almond milk? How about quinoa milk, lupine milk, or pea milk? Well, if you are buying non-dairy milks in the US, you are part of a growing group. Industry group Packaged Facts estimates that total U.S. retail sales of dairy alternative beverages reached $1.33 billion in 2011.The rise is due to many things, such as food allergies, lactose intolerance, avoiding BGH/BST, and vegan diets. But the one factor that seems to have fueled the bump was the move of the milks into the dairy case.

For many years, the non-dairy alternatives were in aseptic boxes, and in conventional stores, they are stashed in a tiny health food section, next to gluten free cookies and canned carrot juice. (Does anyone drink that canned juice? Ick.)Now that Silk and So Delicious broke the cold case barrier, suddenly more people are opting for non-dairy half gallons. Soymilk is still number one, but barely. Almond milk has suddenly taken a big 79%  jump in sales this year, and that is wonderful. 11% of adults consume soy milk, while 9% enjoy almond. Rice is number three.

Oh, and the lupine, quinoa and pea milks? They are all milks made and sold in other countries, but who knows, we may be seeing them soon enough. Pea protein powders have made an appearance, and I’ve read that lupine (a high protein bean related to the flowers in my front yard) is a great source of inexpensive nourishment in other parts of the world.

I know that in my experience, the last few years have seen great improvements in taste and variety. I’ve also been thrilled that fortification has become almost standard in the non-dairy milk category. It just makes so much sense to add some calcium, B12 and other nutrients that vegans need. It makes it really easy to go dairy and egg free and not have to think about how much B12 you are getting, as long as you put the fortified milks over cereal, into sauces, or in coffee or tea.

For flavor, I go back and forth between Almond and  So Delicious Coconut milk. Coconut is the best tasting, to my palate, because its made from a sweet nut. It’s fortified with B12, so a cup has half your daily requirement, and it has some D, and trace minerals. It is low in protein, so don’t look for it to replace the protein of milk.

Next tastiest is Almond milk. All brands are a little different. Basically, since its made from almonds it contains the same good fats, and its lower in fat and calories than lots of other milks. Look on the label to see if your brand is fortified with B12.

Of course, soy milk has been my go-to for decades, and it’s still the highest in protein. I buy vanilla enriched, which is high in protein and has added B12, calcium and other nutrients to make it comparable to cow’s milk. The vanilla is pretty sweet, which covers up the soy taste, and kids love it.

Hemp milk is very good for you, one cup has all the Omega 3 fats you need for the day. I have used it in baking, but the taste, so far, is a little strong for me to mix into my latte.

Rice milks are popular for people with food allergies, with their neutral taste and benign rice source. I find them a little thin, and they are not particularly nutritious, not a lot of protein.

Oat milk is higher in fiber than rice milk, and has a nice neutral taste. Again, since its made from grain, its not very high in protein.

The sales of non-dairy milks have not gone unnoticed by the Dairy Industry. If you want to see a silly, somewhat desperate attempt to make non-dairy milks look bad, click on the link below. The Got Milk folks think they can convince you that shaking a carton of almond milk a couple of times will traumatize your children.

video





The New Fast Food, for Meatless Mondays and Beyond, with The Veggie Queen

16 01 2012
The New Fast Food pressure cooking cookbook

Come On, Get a Pressure Cooker!

I have to come clean. Like so many people, I am a source of frustration to my friends. One friend in particular, I know. You see, some years ago, I decided to get all into pressure cooking, bought a lovely, safe, easy to use one, and set about cooking up beans and grains. I even created a class about beans and grains, and toted the cooker along, hoping to spread the word about how well it worked. Yep, the pressure cooker was a real solution to the two basic ingredients of a healthy kitchen that people always complain about taking too long to cook.

The classes were fun, but hardly anyone wanted to take them. I taught them a couple of times to small groups of people, and went back to doing it the way my students were familiar with. And I, old dog that I am, fell back into my old ways of cooking grains and beans in a pot. When it came time to write my book, The New Whole Grains Cookbook, I tested all the grains repeatedly in the pressure cooker, so that I could put those numbers in there. And then I hung up my shiny Kuhn Rikon Duromatic, just about forgetting about it.

Fast forward to hanging out with my friend, passionate pressure cooker advocate and vegan dietitian, Jill Nussinow. Jill loves her pressure cooker, and just can’t understand why, after all these years, Americans have not come around to embracing the speedy pot. You see, Jill, also known as the Veggie Queen, isn’t one of those people who compromises on good, healthy food. No, when she found herself raising a son and living a busy life, she didn’t go over to the dark side, and use the time crunch as an excuse to stock up on frozen pizzas and mac and cheese.

Instead, The Veggie Queen made the time-saving pressure cooker a daily-use utensil at her house. In her quest to put meals that she believed in on the table, she created a repertoire of veggie filled, colorful, all whole foods meals. And thanks to her hard work, we can all learn how to make real food fast, with The New Fast Food, The Veggie Queen Pressure Cooks Whole Food Meals in Less Than 30 Minutes.

Buy The Book Here

Thanks to Jill, I dusted off my pressure cooker, and got cooking. I tried some of the basics, simple veggies cooked alone, grains and beans, all came out great.  Indian food is always a hit at my house, so I did a test run with her recipe for Quick Chickpea and Summer Vegetable Curry (pg185) I followed her instructions, and everything cooked perfectly. Where Jill’s ease with the cooker really comes into play is in the multi-step cooking instructions. It’s not complicated, she just has it worked out so that you cook the longest-cooking thing for a while, release the pressure, add another group of ingredients, cook some more, release, and add another group, for a few minutes longer. It’s a neat trick, allowing you to move beyond just cooking beans, to cooking a full one-pot meal based on beans. It all goes quickly, really, and with the new generation of cookers, quick release on a pot is just as easy as pushing a button.

So if you are as serious about eating whole, fresh foods as you are about saving time, it’s time to listen to the Veggie Queen. This book is a valuable addition to your cookbook shelf, with all the info and motivation that you need to explore this neglected technique. Her website, http://www.theveggiequeen.com/, is also a treasure trove of free information about the wonders of pressure cooking, as well as eating more plants.

For my part, I will try to keep my pot in rotation, and sing the praises of the pressure cooker once again!

The Curry, Over Quinoa

Quick Chickpea Curry with Summer Vegetables

Be aware that you need to soak the beans for this. Also- yes, it is really just one cup of water. One of the points Jill makes in the book is how the pot cooks with less water, and concentrated nutrients into the food. She also suggests that you can use whatever veggies you want in this.

10 Minutes High Pressure; Quick Release

3 Minutes High Pressure; Quick Release

1 Minute High Pressure; Quick Release

INGREDIENTS

1 tablespoon canola oil

1 large onion, thickly sliced

3 cloves garlic, minced

1 teaspoon minced ginger root

1-2 tablespoons curry powder, or to taste

1 teaspoon ground cumin

2 cups chickpeas, pre-soaked

1 cup water

2 medium potatoes, diced

2 large tomatoes, diced

2 cups green beans, in 2 inch lengths

1 cup yellow squash (I used zucchini)

1/2 teaspoon salt

1 pinch cayenne or chipotle powder

2 tablespoons chopped cilantro

METHOD

Heat the canola oil over medium heat in the pressure cooker, and saute the onion. Cook, stirring occasionally, for 2 minutes. Then add the garlic, ginger, curry adcumin and saute for another minute, until the mixture is very fragrant. Add the chickpeas and water.

About to add the chickpeas

Cover and bring to high pressure. Cook for 10, then quick release and add the potatoes, stir, and bring back to high pressure for 3 minutes.

Quick Release, just press and the steam escapes

Quick release again, and add the tomatoes, green beans, and squash.

Potatoes. then Zucchini, Beans and Tomatoes

Cover and bring to high pressure for 1 minute. Quick release, add the salt and taste to adjust the seasonings. If the mixture is too liquid, simmer to thicken. Garnish with cilantro, and serve over rice or other grain.

Open Up the Pot Carefully...





The Truth About Weight Gain, and The Nutty Salad

9 01 2012

Start with Lettuce

So, here we are in the January shape-up season, the time of year when a few million people resolve to eat better and possibly lose some weight. Should you go high-protein, low carb, whole grain, fat free, vegan, paleo?

Well, a new study published in the Journal of American Medicine says that what really matters is the calories that you consume. The researchers overfed a group of 45 volunteers in a controlled environment, making sure they all got the same excess of calories.  But, to test a theory, Dr Bray and his researchers tried three diets, low, medium and high protein, with the same excess of calories, and the people all gained weight. The unexpected thing was that  low-protein eaters actually gained less. For some reason, people eating only 5% protein gained less weight. The researchers speculated that there was a metabolic difference for the low protein over-eaters.

Go figure. Of course, the high-protein diets will always be popular, and there will always be a new weight loss book coming down the pike. It’s interesting that we just have to keep learning about calories in, calories out, over and over. All that flesh food that people build their meals around is, at least according to this study, turning to fat just as fast as french fries and white bread-possibly faster.

So, if you want to lose weight, cut calories, and don’t go crazy for protein. One great way is to keep loading on those high-volume, low calorie vegetables. Last week I talked vegetable soup, this week, let’s look at salads. Are you bored with yours? I refuse to eat boring salads, just because they are good for me.

In fact, if you make boring salads, you are just making sure that you will not love, crave, or continue eating them, and that runs counter to everything we should be doing in a healthy kitchen. So I have a little trick to share.

Try adding the nutrition of nuts to your dressing, then sprinkling some on your salad. It adds calories, yes, but they are very nutrient-dense calories, and will make you feel satisfied as you eat your piles of low-cal veggies. Since you are a vegetarian, you can handle a little high fat food in the form of nuts, which you need to get healthy EFA’s, the fats that your brain and heart need to function. This dressing is cut with a little veggie stock, and uses less oil than the conventional vinaigrette, but gets body from the nuts.

I know it runs counter to all the anti-fat diets out there, but nuts are actually associated with weight loss, because they are so satisfying. So pile up the plants, and douse them with this tasty, nutritious dressing, and dig in.

You’ll feel full and enjoy it. I promise.

Super Nutty Dressing for Salads

1/2 cup pecans, hazelnuts, walnuts, pine nuts or pistachios, toasted-save half for the salad
2 cloves garlic
1/2 cup fresh basil, parsley, cilantro or other mild leafy herb

1/2 cup vinegar, lemon juice or combination of the two

1/4 cup vegetable stock

pinch of sugar or agave
salt and pepper
1/2 cup nut oil, olive oil or a combination with flax oil added

1. In a processor, grind the nuts, saving half for topping. Add the garlic and parsley or herb and grind to a smooth paste. Scrape the sides of the processor bowl and add vinegar or lemon, stock, sweetener and salt and pepper. Process until well mixed, then with the machine running, whip in the oil.

2. Then, build a big, interesting salad with lettuces, shredded kale and cabbage, tomatoes, slivered onions and zucchini, sprouts, and all the raw veggies you enjoy. Add some cooked veggies too, for wintertime, like blanched green beans, halved and steamed brussels sprouts, steamed broccoli, whatever sounds good. Top with nuts, drizzle with your nutty dressing, and enjoy.

Adding salad to all your meals will help you fill up and feel satisfied. Having a meal that is all salad, well, that is just more of a good thing!





A One-Size Fits All Resolution

2 01 2012

Chop 'em and boil 'em!

 

 

 

 

 

 

 

2012 is just beginning, and the new year is a good time to start a new habit. Call it a New Years resolution if you want, as long as that doesn’t mean you will forget about it by February. I propose that just about everyone out there could live better and feel better if they eat more vegetables. Simple, and genuinely easy, just more veggies, every day.

Of course, eating more veg is going to take a plan. Take a look at your routine, and ask yourself-where can I add veggies? Even the vegetarians and vegans can spend a day eating cereal for breakfast and a sandwich for lunch, and if you don’t really pile them up at dinner, your all day total is a few slivers on the sandwich and the cup or so tossed in with the pasta you threw together. I know, I’ve done it myself.

9 servings a day is ideal, which is about 8 ½ cups. You may ask, how will I eat all that? Well, one great benefit of eating more veggies is that you are probably going to lose weight. All that fiber and goodness just fills you up, so you eat so much less of other foods that you can’t help it.

So, here are some ideas for adding significant amounts of veggies to your daily life.

Veggies at breakfast. Instead of the sweet foods we tend to eat, try a savory scramble, loaded up with veggies and tofu. Miso soup is a great Japanese tradition at breakfast-just add more veggies. Or, a smoothie that combines fruit with spinach or other greens will camouflage the veggies in a sweet shake.

Click to go to a Green Smoothie Recipe

Smoothies are Easy

Veggies as snacks. Buy bags of things like baby carrots, or whatever snack veg you like. If you need a little dip or dressing to make them appealing, go ahead. If cooked veggies appeal to you more, blanch a bunch by dropping them in boiling water, then drain and chill to take with all week. I like to eat raw mushrooms, sliced zucchini and other veggies while I cook, with a little salt. Keep some handy. If you are hungry between meals, stay full this way.

Veggies at meals. Plan to have salads and or veggie soups at your meals. Buy the bagged salad, some tomatoes and cukes, or whatever you like on salad, and make a simple dressing for the week. Make the veggie soup recipe below, or your favorite vegetable soup. If you start the meal with salad and soup, you will never make it to dessert.

Juice. If you have a juicer, now is the time to drag it out of wherever you have hidden it, and use that January New Leaf energy to get juicing. I admit, my Champion was in the basement, and I have installed it in the kitchen, cluttered as it feels. I worked up to this by buying wonderful green drinks at my Coop when I shop, and grabbing a fresh juice whenever I could find one. I’m finding that this is also a great way to use up kale stems, celery leaves, and other leafy greens.

Slip Them in. Whenever you are cooking, even putting a sandwich together, always add a vegetable, more than you usually would. Maybe you can keep roasted red peppers in the fridge for sandwiches, or bagged spinach to add to just about anything, from pasta to tofu.

Just do it.

For a super simple veggie soup for the week, bring one of those boxes of veggie stock to a boil in a big pot. Add a couple of chopped carrots, an onion, a couple of ribs of celery. Once the veggies are tender, add a 15 ounce can of diced tomatoes. Bring back to a simmer and add a bunch of chopped kale or other greens, or a couple cups of chopped cabbage. Season to taste with salt and pepper. This soup can be reaheated as is, or you can take some out each day and season it differently. Try it curried, with a can of beans, or try it Italian style with lots of fresh herbs and garlic. Puree it for a sauce, or whisk some miso with water and stir it in.

Eat More Veggies, it’s just that simple.

Happy 2012-it’s already starting off a little greener!








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