Moms Recipe Share

Black bean soup with coconut milk, fried tofu and squash ravioli

Black bean soup with coconut milk, fried tofu and squash ravioli

Really delicious!

Ingredients

2 Tbs oil
1 small onion, diced
2 carrots diced
2 sticks of celery diced
1 cake firm organic tofu
2 small cans organic black beans
1 can organic coconut milk
1 ½  tsp ground cumin
1 or 2 tsp chile powder
Salt and pepper to taste
1 cube veggie boullion
½ tsp dry cilantro
Juice of 1 or 2 limes to taste
1 packet ready made squash ravioli.(butternut squash)
Sour cream or yoghurt.

Method

Cut up tofu into small cubes and fry until browned in hot oil.
Remove from pot.
Add a little more oil to pot if necessary and sauté onions, carrots and celery for a few minute.
Add 2 cups of water and boil veggies for 15 minutes until soft.
Add 4 cups of water.
Add beans and their liquid.
Add coconut milk.
Add cumin, chile powder, veggie boullion, cilantro, salt and pepper to taste.
Bring to boil and simmer for 15 minutes.
Puree half of soup to make it smooth and thick and add to rest of soup.
Add fried tofu.
Add juiced of limes to taste.
Serve with ravioli, sour cream or yoghurt.

Broccoli and small shell pasta soup

Broccoli and small shell pasta soup

Ingredients

1 large onion chopped
8 cups chopped broccoli, florets and peeled stems ( about 1 whole bunch)
1 cup small shell pasta
4 garlic cloves, minced
2 Tbs canola oil
¼ cup dry white wine
Salt, pepper, few drops red pepper
6 cups water
1 cube veggie stock
Sour cream or yoghurt
Freshly grated parmesan cheese.

Method

Boil pasta separately.
Add oil to large soup pot.
Saute onions until lightly brown.
Add wine and garli.
Add water and broccoli.
Add salt, black pepper and few drops red pepper.
Cook about 10 minutes and take out some broccoli florets to add later.
When broccoli is tender after about 15 minutes, puree soup until smooth and add to soup pot.
Stir in cooked pasta and cooked broccoli pieces.
Add extra water if too thick.
Serve with 1 Tbs yogurt or sour cream stirred in.
Add grated parmesan cheese.

Tomato Vegetable soup with Israeli Couscous

Tomato Vegetable soup with Israeli Couscous

Quick and easy and very delicious.

Ingredients

2 Tbs oil
Onion, carrot, celery chopped (can be bought already prepared at Trader Joes)
2 medium extra carrots chopped
1 can chopped tomatoes ( 14 oz can)
Bok choy (3 stalks) chopped
1 cup Israeli couscous
1/3 cup tomato paste
7 cups water
6 cloves garlic finely chopped
½ tsp dried mint
½ tsp ground cumin
¼ tsp coriander
1 veggie cube
¼ tsp cayenne pepper or few drops hot sauce
Salt and pepper to taste

Method

Heat oil in large pan, then add onion carrots and celery. Cook gently for about 10 minutes until softenend.
Add water, tomatoes, bok choy, tomato paste couscous and all seasonings.
Bring soup to boil, reduce heat and simmer until couscous is tender, about 15 minutes.
Adjust seasonings.

Easy Russian Cabbage Borscht with Sprouted Tofu

Easy Russian Cabbage Borscht with Sprouted Tofu

Quick and easy if you use prepared vegetables and canned beets.

Ingredients

Onion, celery, carrot freshly chopped, in carton from Trader Joes
2 Tbsp sunflower or canola oil
1 packet shredded green cabbage, Trader Joes
2 cans shredded beets (Safeway or Savemart)
2 packets cooked small beets from Trader Joes, sliced thinly.
½ packet sprouted tofu cut into cubes
1 large can tomato puree (Safeway or Savemart)
5  cups water
1 Tbsp olive oil
1 veggie cube
1 tsp salt
Black pepper
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp honey
1 tsp brown sugar
½ tsp caraway seeds
¼ tsp dill weed
Sour cream or yoghurt
Can serve with matzo ball or cooked potato

Method

Saute onion, celery and carrots in oil about 5 minutes
Add shredded cabbage.
Add water.
Add shredded beets
Add thinly sliced cooked small beets
Add can of tomato puree
Cook about 20 minutes until cabbage is soft.
Add sprouted tofu.
Add olive oil.
Add veggie cube, salt, pepper, vinegar, lemon, honey, sugar, caraway seeds, dill.
Cook about 10 minutes.
Adjust seasonings, may need more water.
Serve with dollop of sour cream or yoghurt.
Optional: serve with matzoh ball or  ¼ boiled potato.

Healthy cereal mixture with fruit and nuts

Healthy cereal mixture with fruit and nuts

Start off every morning with a nutritious breakfast.
This is a good combination with healthy items.

Ingredients

1/3 cup Barbara’s Shredded spoonfuls, multigrain cereal
1/3 cup Cheerios, or Trader Joes O’s, multigrain oats
1 tsp flaxseed meal
1 tsp wheat germ or oat bran
1 Tbs organic raisons
1 Tbs walnuts
1 Tbs roasted sunflower seeds
1/3 cup organic fresh blueberries
½ cup sliced banana
1 cup unsweetened soymilk or almond milk

Miso Vegetable Soup with Sprouted Tofu

Miso Vegetable Soup with Sprouted Tofu

This is a very nutritious soup. Miso is a concentrated fermented paste made from soybeans. It tastes like tamari but is more intense. It is a source of protein.
I used yellow miso, but red would also be fine.

Ingredients

1 cup thinly sliced carrots
1 cup shredded cabbage
1 cup thinly sliced celery
½ cup thinly sliced onion
½ cup thinly sliced leek
½ cup thinly sliced green pepper
1 cup sliced white mushrooms or other type
3 Tbs peanut or sunflower oil
½ packet small spinach leaves
Chunks of sprouted tofu
Cooked soft oriental noodles about1 cup
2 cloves crushed garlic
1 tsp grated fresh ginger
3 Tbsp dry sherry or white wine
2 tsp balsamic or red wine vinegar
½ tsp sugar
1 veggie cube
½ tsp salt
Fresh ground black pepper
1 tsp dry chives
Sesame oil
Tamari sauce.
3 Tbsp miso to taste
7 or 8 cups of water.

Method

Saute vegetables (onions, carrots, celery, leek, green pepper, mushrooms and cabbage), lightly in oil.
Add 7 cups of water
Simmer for about 10 – 15minutes over low heat.
Add garlic, ginger, veggie cube, sugar, salt, pepper, chives.
Add sherry or wine and vinegar
Add spinach leaves, tofu and cooked noodles.
Add miso and turn down heat.
Add few drops of sesame oil and tamari to taste.

White Bean and Tomato Soup

White Bean and Tomato Soup

Similar to minestrone soup. Very delicious.

Ingredients

1 chopped onion
½ cup chopped celery
1 chopped leek
½ cup chopped carrots
2 medium to small potatoes, peeled and diced
¾ cup zucchini diced.
2 garlic cloves chopped
3 Tbs canola oil
6 cups water
½ tsp basil, oregano, marjoram, parsley
1 can chopped tomato (organic)
1 can white beans drained and rinsed (organic)
3 Tbs tomato paste
¾ cup dried pasta
¼ cup white wine
Salt, black pepper
1 veggie cube
Few drops hot pepper.
1 Tbs fresh lemon

Method

Saute onions in oil.
Add leek, celery, carrot.
Add 6 cups water.
Add garlic and potatoes
Add basil, oregano, marjoram, parsley.
Cook for 35 minutes until potatoes are soft.
Add tomatoes, beans, zucchini, tomato paste and pasta.
Add white wine, salt, pepper, veggie cube and hot pepper.
Cook for another 15 minutes until pasta is soft.
Add fresh lemon to taste.

Lentil, Cauliflower and Tomato soup

Lentil, Cauliflower and Tomato soup

Simple, healthy soup

Ingredients

2 Tbs canola oil
1 cup chopped onion
1 red or yellow pepper, chopped
2 garlic cloves, minced
6 cups water
1 veggie cube or bouillon
1 ½ cups dried brown lentils, rinsed
½ chopped cauliflower
1 can organic chopped tomatoes.
1 tsp ground coriander
1 tsp ground cumin
¼ tsp dried jalapeno pepper
Few drops red hot sauce
¼ cup fresh lemon juice ( from about 1 lemon)
½ tsp salt
Freshly ground pepper to taste.

Method

Heat oil in large saucepan.
Add onion, yellow pepper and garlic and sauté for a few minutes.
Add water, lentils, cauliflower and tomatoes
Add seasonings except lemon juice.
Simmer for about 45 minutes until lentils are soft.
Take soup off heat and add lemon juice, salt and pepper to taste.

Corn and Vegetable Chowder

Corn and Vegetable Chowder

Like new England clam chowder, but has corn instead.

Ingredients

1 medium onion chopped
1 stalk of celery
2 leeks chopped
1 medium potato, cut in chunks
1 carrot, sliced
3 Tbsp oil
1 cup fresh cooked or frozen corn kernels
7 cups water
Salt, pepper
1 veggie bouillon
Tarragon, basil, thyme, parsley (1/4 tsp of each)
1 can evaporated skim milk
¼ cup flour.

Method

Saute onion, celery, carrot, leeks in oil for a few minutes in a large stockpot.
Add water and potato.
Cook about 25 minutes until potato is soft.
Add bouillon, seasoning and herbs and cook 15 minutes more.
Add cooked corn kernels, cook 5 more minutes.
Dissolve flour with ¼ cup water and add some hot soup to dissolve the flour.
Add flour and water mixture to soup to thicken it.
Add can of evaporated milk and heat.
Serve with dollop of plain yoghurt.

Creamed Lentil Soup

Creamed Lentil Soup

A delicious soup for a cold day.

Ingredients

1 ½ cups brown or green lentils
1 onion diced
1 cup of chopped celery
1 small carrot, chopped
1 large leek, white part only, chopped
2 garlic cloves, minced
2 bay leaves
¼ cup chopped fresh parsley or 1 tsp. dry
1 tsp salt
Freshly cracked pepper
Few drops hot sauce.
7 cups water
1 cube veggie bouillon
2 tsp Dijon mustard
1 Tbs red wine vinegar.
½ cup toasted croutons
Plain yoghurt to taste

Method

Rinse lentils well.
Combine lentils, onion, leek carrot, celery, garlic, herbs, water, herbs, salt and pepper in a large stockpot.
Bring to boil, lower heat and simmer until lentils are soft, about 45 minutes.
Puree soup in blender.
Add mustard and vinegar.
Taste and adjust seasonings.
Stir in additional water or stock to thin soup, if needed.
Garnish with dollop or plain yoghurt and croutons.