Ingredient: stalks celery, chopped

  • Stephen’s Vegetarian Lentils

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    Stephen’s Vegetarian Lentils
    From Silvana’s Kitchen
    Instructions
    1. In a large pot, heat the oil over medium heat. Add the onion, celery and carrot, and cook until softened, about 8 minutes.
    2. Stir in the garlic and cook for 1 minute.
    3. Add the lentils, broth and wine; bring to a boil.
    4. Reduce the heat to low and simmer, covered, until tender and most of the liquid is absorbed, about 30 minutes.
    5. Season with salt.
    VARIATION:
    1. Vegetarian Lentils and Quinoa with Mushrooms and Spinach
    2. To make this, I just placed a some lentils in a large skillet and stirred them together with cooked quinoa, sliced shiitake mushrooms and frozen spinach (I would have preferred fresh if it had been sitting in my fridge).
    3. To heat it all through without sticking to the skillet, I added enough liquid (in my case, water, but you could also use broth) to loosen it up without making it soupy.
  • Cold Cream of Zucchini Soup

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    Cold Cream of Zucchini Soup
    From Living Light Culinary Arts Institute
    Instructions
    1. Place the water, zucchini, celery, lemon juice, olive oil, miso, garlic, salt, and cayenne in a blender or Vita-Mix and process until smooth.
    2. Add the avocado and dill and blend briefly.
    3. Add additional water to thin the soup to desired consistency, and blend.
    4. Serve chilled or at room temperature.
    5. Store in a sealed container in the refrigerator for up to three days.