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Soups and Salads
Lovely Lentil Soup
My mom came up with this delicious dish by trying to re-create the lentil soup from one of our favorite restaurants, The Vegetable Garden, in Silver Spring, Maryland. Makes 8 servings.
1½ cups dried lentils, soaked overnight, rinsed, and drained
4 cups water
1 tablespoon extra virgin olive oil
1 medium yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, peeled and chopped
1 teaspoon barley miso
Dash curry powder
Pinch dried basil
Pinch dried rosemary
Dash cayenne pepper
1/8 teaspoon sea salt
½ teaspoon Bragg Liquid Aminos
Place the lentils and water in a large saucepan and simmer until tender (about 1 hour). In a skillet, heat the olive oil and sauté the onion, carrot, celery, and garlic. About 10 minutes before the lentils are done, add the sautéed vegetables and remaining ingredients to the lentils and stir.
This is one of the signature dishes of my friend Saundra Woods. It makes a beautiful presentation. Makes 3 to 4 servings.
2 cups grated carrot
3 tablespoons chopped walnuts
3 tablespoons raisins
2 celery stalks (including leaves), chopped fine
1 apple, cored and diced
¼ cup diced fresh pineapple
3 tablespoons Grapeseed Oil Vegenaise (egg- and dairy-free mayonnaise)
Place all ingredients in a bowl and stir until well blended.
All Hail the Kale Salad
If you want a can’t-miss dish for a potluck, this is it! They’ll be talking it about it for months, guaranteed. Makes 6 to 8 servings.
2-3 bunches curly kale, washed and chopped or torn into small pieces
3 tablespoons extra virgin olive oil
1 medium red onion, chopped
5 cloves garlic, peeled and chopped
2~3 tablespoons Bragg Liquid Aminos
2 tablespoons nutritional yeast
Cayenne pepper, to taste
Place the kale in a large bowl and pour the olive oil over it. Toss with salad tongs to make sure all the leaves are coated. Add in the rest of the ingredients and toss well. If possible, let marinate at room temperature for about half an hour before serving.