1 HOUR VEGGIE SOUP

You can eat this soup after an hour of cooking or you can leave it on for hours for a fuller bodied soup.

1 HOUR VEGGIE SOUP

THROW INTO A LARGE STOCK POT

2  1 litre cartons of organic vegetable stock
2  large potatoes peeled (cut each  into 8 pieces)
2  leaks (that have been cleaned) cut into 1 inch pieces  (remember only the light green and white)
3 large carrots cut into large pieces
3 large parsnips cut into large pieces
3 bay leafs   left whole

Bring to a boil then turn down to a hot simmer (just before boiling). Cover but leave enough open to let steam out.  Stir occasionally.

IN ONE HOUR  EAT AND ENJOY.  Or let light simmer for hours for a hearty broth soup.

Fried Zucchini with apples and onions

This is a comfort food.  Really hits the spot when youre craving sweet.

FRIED ZUCCINNI WITH APPLES AND ONIONS.

3 small zucchini's
1 med apple
1 small onion

Slice all ingredients thinly.
Coat frying pan with olive oil.
Heat pan to medium.
Fry the onions until transparent then throw in the apples and finally the zucchini.

Sprinkle with salt and pepper.

                          Cook all together for about 3 mins or more if you like.
                                             EAT AND ENJOY.

Veggiedellers (FANTASTIC)

I love the Danish dish 'Frikadeller and I thought: how can I make this vegetarian??? 

                         SO HERE IT IS and it is fantastic if I do say so myself  : )

VEGGIEDELLERS

3 cups of cooked red lentils
1 cup of very fine chopped onions
3 cloves garlic (minced)
2 eggs slightly beaten (you can leave out the eggs if you like but will make it a harder meatball)
1/4 c milk or soy milk or rice milk  (whatever you prefer)
1/2 c whole grain flour (add more if needed, the mixture has to be pasty)
   ( I will try to explain pasty: you use a tablespoon to scoop up the mixture to make a soft meatball to  be
      placed in a frying pan)
2 teaspoons of salt
1 teaspoon of pepper

Let the mixture rest in the fridge for about 10 mins...more if you have the time.

Put extra virgin Olive Oil in a frying pan.  Heat to hot.  Now use your tablespoon and make the meatballs.  You do this by forming the meatball (which is pasty remember) along the inside of the bowl that has your mixture in it.  Drop into the frying pan.  Continue doing until your pan is full.

LOWER your heat a little and cook about 3 minutes on each side.

EAT RIGHT AWAY   soooo goood.   You can make a mushroom gravy for this with mashed potatoes  or any other dipping sauce you like.

side effect

Down 5 pounds.

Veggie Patties

                                               YUMMY VEGGIE PATTIES

These are so good... tried them on the family and they seemed to love them.  Hope you love them too...  Can't wait to read your comments on them.

I always have cooked brown rice on hand and if you have red cooked lentils on hand this makes the recipe very fast and easy to do.

YUMMY VEGGIE PATTY

 1/2 cup of finely chopped onion   
1 cup finely chopped mushroom
1 1/2 cup cooked lentils               
3/4 cups cooked brown rice       
1/2 cup pumpkin seeds               
                                    2 slices of whole wheat bread crumbs (can be fresh)
   2 eggs slightly beaten                      
                         1/4 whole grain flour to hold mixture together 
                                                  (add a little at a time just till mixture sticks together)
                                          1 tablespoon or to taste MONTREAL CHICKEN SPICE
                                         (use what ever you like bar b cue, chili, Cajun)

Put all the ingredients in a large bowl mix thoroughly.  Let sit for about 10 minutes to let flavours mingle.
Heat a large frying pan with Extra Virgin Olive Oil.

Form mixture into fair sized patties (like a burger patty)
Place them in the hot frying pan, turn down to medium heat.
Turn after 5 minutes, repeat on other side.
Keep checking to make sure they are not burning.  Adjust heat accordingly.

                                         ENJOY!!

A look at my pot garden : ) veggies on my deck in pots.

GIANT GREEN PEPPERS, TINY TIM TOMATOES, SQUASH

giant green peppers

This makes cooking clean a lot nicer, having your own ingredients!  Next year more pots and definitely a herb garden.

TINY TIM TOMATOES

recipe

LETTUCE AND BLUEBERRY AVOCADO SALAD

LETTUCE AND BLUEBERRY AVOCADO SALAD

3 cups red butter lettuce and spinach
1 ripe avocado diced
1 small sweet red onion sliced very thin (u can marinade this in evoo and balsamic vinegar and honey if you like)
2 cups of blueberries

Pile lettuce on top put the rest of the ingredients.  Sprinkle with  raw sunflower seeds.

DRESSING (RED WINE BALSAMIC REDUCTION)

1/2 cup EVOO
Zest of one lemon
1 Lemon squeezed
3 cloves of garlic
1/4 cup (or more, to your taste) balsamic vinegar
1/2 cup dry red wine
3 tablespoons of liquid honey
Reduce over heat to thicken (about 20 mins)

Sprinkle dressing (start with 1/4 of the recipe, add to your liking)
Let stand for a few minutes
Toss and enjoy!

recipes.

Here is a couple of new recipes I have made.  I think they are great.  Try them and let me know.

I use as much organically and locally grown fruit and veggies as I can.

avocado raisin and tomato salad

Avocado Raisin and Tomato Salad

1 ripe avocado
5 cherry tomatoes halved
1/4 c organic thompson raisin
1/4 c of slivered almonds

Arrange on a plate.

Dressing
Juice of one lemon
1/4  c Extra Virgin Olive Oil
2T of liquid honey or maple syrup
3 slivered green onions
2 cloves of garlic minced
salt and pepper to taste

Chill before serving.

YUMMY....  I love the salty sweet of this combo.  If you find something that will make it even more interesting share!