The end of summer (or in this case this year’s extended summer) has the best veggies! I get a share from my local CSA and sometimes end up with plenty of leftovers in my produce drawers, so when it is time to clean up I usually make a big batch of soup and freeze it for meals later on.
This soup recipe will keep you and your family fed for awhile!
Freeze in large 2 quart mason jars and feel free to add pasta or rice to the jar so you don’t have to do that step at mealtime, either!
1 large onion (I had one that was partially used) sliced or chopped as you like
5 medium to large heirloom tomatoes, or slicing tomatoes cut in medium chunks
A few pinches of sea salt, dried basil and pepper
3 fresh garlic pieces chopped
Sautee these items together for a few mins until the tomatoes break down and you get a little bit of a broth.
While that is going on, chop your other veggies…
Today I had:
Half a head of cabbage
4 ears of fresh corn
4 large carrots, sliced
Half a quart of green beans, chopped
(potatoes, squash, chard, kale or peppers could be added too)
Add this to your tomatoes and feel free to add as much water or vegetable broth as you want to get the desired thickness. I used 4 cups of vegetable broth today.
Season to taste, and serve with wild rice or noodles and a big hunk of farmhouse bread!
My 2 year old son helped me make breakfast this morning. He even put kale in his own smoothie! Here are the recipes we used for his breakfast:
Organic Apple, Kale, Banana Smoothie
4 big kale leaves, stems removed
1 fuji apple
1/2 c oat milk
1/2 c plain organic yogurt
Blend until smooth
Vegan Blueberry Oat Muffins
Aiden got to mix in the blueberries!
Mix these together first: 1 cup flour (I used organic all purpose today, but feel free to experiment)
1 tsp baking soda
1 tsp baking powder
Now add the rest of the ingredients to the flour: 1 cup rolled oats
1 cup oat milk
1 cup fresh organic blueberries
1/2 cup applesauce
1/4 cup olive oil
1/2 cup dry sweetener (used organic brown sugar this morning)
1/2 tsp cinnamon
Bake in a pre-heated 400 degree F oven for 25 minutes. Check for completeness with a toothpick.
Spring is here and cool refreshing salads are a must!
Use what is leftover in your vegetable drawer for this! In the ingredients listed below, I usually just have a piece left rather than using a whole vegetable, but feel free to use as little or as much of these as you want. I make brown rice every few days and this is a great way to use up my leftovers.
Simple Brown Rice Salad
Dice up anything you like: Carrot, cucumber, tomato, scallion, radish (about 1 cup).
Shred or grate (optional): Beet, carrot, cabbage (1/4 cup).
Add Greens if you want: Kale (blanched if you want), spinach or chard cut up in pieces.
1/2 – 1 cup Short Grain Cooked Brown Rice (organic is best, of course).
Mix it all together with your favorite dressing, oil and vinegar or a little Braggs Aminos.
Salt and Pepper to taste.
Optional protein if you want, like cooked egg, chick peas, or soy protein of your choice.