“Easy on the gums” mushroom summer squash soup

I had some gum surgery a little over a week ago and can’t eat anything too hot, too cold, spicy or that requires chewing.  I know–not fun at all.  It doesn’t hurt–never really hurt too much, but was kind of uncomfortable.  Yesterday I came home with my veggie box from my CSA, Angelic Organics, and was looking at all the beautiful vegetables and feeling a little sorry for myself because I couldn’t eat them.  Really, it’s not that bad, only a few more days.  Anyhow, I had the inspiration to make this soup, which turned out to be delicious.  I didn’t take any photos, because I was too hungry. Serves 2 (or 1 hungry person) Ingredients: 1 large portobella mushroom, chopped 1/2 large or 1 regular zucchini or other summer squash, chopped 1 small onion, chopped 2 Tablespoons butter(oil would be fine, but I wanted to smell the veggies cooking in butter) 6 oz (1/2 box) silken tofu 1 cup

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Recipe: Braised Coconut Spinach & Chickpeas with Lemon | The Kitchn

    Recipe: Braised Coconut Spinach & Chickpeas with Lemon | The Kitchn. I made this for dinner tonight and it was delicious!  I used drained canned tomatoes instead of the sundried tomatoes since I didn’t have any.  I bet it would be even better with the sundried ones. I also made African Peanut soup from the book “Quick and Easy Vegan Celebrations”–its an old favorite that I hadn’t made for a long time.

Golden beet and coconut milk soup

I love beets, but sometimes we get so many of them from our CSA that I can’t quite figure out what to do with them all.  Sometimes we chop them up, coat them in olive oil, sprinkle with salt and roast them in the oven.  When we get cabbage, too, I make borscht, but this soup is my new favorite–it would, of course, be good with any color of beets.  It would be especially beautiful with red beets and some winter squash–I’ll let you know how that comes out! Golden Beet and Coconut Milk Soup Adapted from Beet, Ginger and Coconut Soup on Epicurious.com 3 tablespoon olive oil 1 large yellow onion, diced 3 cloves garlic, finely chopped 1 tablespoon finely chopped ginger 5 golden beets,cut into 1/4-inch pieces 4 cups chicken broth 1 can (14.5 ounces) coconut milk salt and pepper to taste 1/4 cup chopped cilantro(optional) 1 Tablespoon Ghee (optional) 1 teaspoon red pepper flakes (optional preparation In

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Sorrel Soup–gluten free, dairy free

Yesterday was the first day that the Farmer’s Market was open this year.  I had to drop my daughter off at school at 7AM (It was a Saturday!), so since I was up and out anyhow,  I decided to go to the farmer’s market.  There wasn’t a lot of fresh produce, but there were some beautiful greens.  At one of the stands, they had sorrel.  When I lived in my old house, it grew in the backyard and I would make sorrel soup a couple of times a year.  But that was about 8 years ago, and I hadn’t seen sorrel since, so I was excited to see it and grabbed a couple of bunches of it, along with some nettles, lambs quarters and fresh, young kale. I have wood sorrel growing in my backyard now.  It tastes similar to this sorrel, but I haven’t wanted to eat it because we haven’t had the soil tested and you never know

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