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Wild Rice Salad
Sweet and Savory Parsnip Soup Southern Style Black Eyed peas Blanched cauliflower with miso/cashew sauce Stuffed Red Peppers with quinoa arame Breakfast Casserole Turkey, Cranberry, Yams Pumpkin Pinto bean enchiladas Quinoa pasta primavera Beet Salad Cream of Spinach soup Mung bean burgers Polenta with mushroom gravy Red Lentil and Yam soup Potato leek soup Tempeh Cacchitore Mushroom Barley Soup Cilantro Bean salad Corn Chowder Ginger Sesame Stir Fry Curried Quinoa Asparagus and fennel soup Coconut curry Cauliflower Curry Fennel Soup Carrot Ginger Soup Miso Soup Black Bean soup Butternut squash soup Millet Burgers Buckwheat and Veggies Wild rice and butternut squash salad Orange, Fennel, Olive salad Fig, goat cheese, and couscous salad Cream of pear zucchini soup with sage Roasted yams with lentil gravy Biryani Spaghetti squash with pesto Rosemary fingerlings Buckwheat falafel Quinoa Tabouli Forbidden rice and asparagus Delicata squash stuffed with nuts, spinach, and white beans |
Carrot Ginger Soup
1 yellow onion diced 2 inch piece ginger peeled and sliced 4 stalks celery sliced 6 carrots sliced 2 potatoes diced 1 cup orange juice 1 cube Rapunzel vegetable bouillon with herbs 1/2 tablespoon turmeric 1 teaspoon dry ginger This is a delicious recipe and the addition of the orange gives it a little zip. Place sliced onions in a soup pot on medium high heat and stir occasionally. Adding water if the onions begin to stick. Add celery, carrots, potatoes, and ginger. Saute for about 5 minutes and then add water or veggie stock. Bring to a boil and then turn down heat to a low boil. Cook until potato is soft. Then add turmeric, dry ginger, and 1 cup orange juice. Remove from heat and blend. Salt to taste. |
