Red Lentil Soup

It is getting to be that time of year where nothing sounds better than a hot bowl of soup! This was my thought exactly when I started looking for some new recipes. So here is an interesting twist, it is a vegan soup, with great protein content and amazing taste!

Ingredients:

1 c red lentils, rinsed and drained
2 Tbsp olive oil
1 medium sweet onion, chopped
2 cloves of chopped garlic
2 Tbsp tomato sauce
1 tsp cumin
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp thyme
1/8 tsp (or less) chili pepper
1 carrot, peeled and chopped
1 stalk of celery, chopped
1 quart vegetable broth
2 cups water
1 tsp lemon juice



Directions:

1. In a soup pot, heat olive oil, onion and garlic until golden, a few minutes.

2. Stir in tomato sauce, and spices, cook for another 1-2 min

3. Add broth, water, lentils, carrots and celery. Bring to a simmer, then cook on medium for about 30 minutes, partially covered. (until lentils are soft)

4. Add lemon juice

5. Puree soup if desired

Vanilla Maple Granola

A really yummy breakfast, to go snack or treat. Makes the house smell wonderful too! Makes approx 5-6 cups of granola.

4 cups GF oats
1 c sliced almonds
1/4 c brown sugar
1/2 tsp salt
1 tsp cinammon
1/3 c light olive oil
1/8c honey
1/8c pure maple syrup
4 tsp vanilla

Preheat oven to 300. Spray/grease cookie sheet. Mix oats, salt, and cinnamon in medium bowl. In a small saucepan combine brown sugar, oil, honey, maple syrup. Bring to a simmer over medium heat. Remove from heat and add vanilla. Pour hot mixture over dry ingredients and mix until evenly coated. Spread onto cookie sheet and bake for 30 min. Stir 1/2 way. Cook completely and store in airtight container. Lasts up to 2 weeks!

Lemon Sugar Cookies

A nice little treat of a cookie, not too sweet, very lemon!

Bake at 325, makes 10 cookies

1/4 c butter
2 Tbsp honey
1/2 c sugar
1 1/2 tsp vanilla
1 3/4 C Bob's red mill GF flour mix (or your favorite)
3/4 tsp Xantham gum
1/2 tsp sea salt
1 tsp baking powder
1/2 tsp baking soda
2 tsp grated lemon peel
1 egg white

blend butter, honey, sugar and vanilla until smooth. Add dry ingredients and egg white and lemon peel. Mix until a ball forms. Shape into disc. Refrigerate for 3-4 hours if able, minimum of 1 hr. Roll into balls and place on cookie sheet. Bake 10-12 min or until lightly golden on edges. Sprinkle lightly with sugar 1 min before removing from oven.

Summer Veggie Medley

This time of year the late summer veggies are ready to go! This came together for a get together and turned out marvelous! Enjoy!

2 medium peeled zucchini, sliced in 1/4" rounds
2-3 medium tomatoes, diced
1 small onion
1 tbsp chopped fresh garlic
8-10 leaves fresh basil
2 tbsp olive oil


Heat pan on medium, add olive oil and garlic, slice onion into medium pieces and stir in. Once softened, add in fresh basil, and zucchini, sliced in 1/4" rounds, stir frequently. Add in diced tomatoes, cook for 1-2 min and remove from heat. Garnish with fresh basil if desired.

No bake cookies

Some yummy chocolate treats without turning on the oven!!! A win win!!

1 1/2 c sugar
1/2c almond milk
1/2c butter or alternative
4 tbsp unsweetened cocoa powder
1/2 c almond butter
3 c quick cook GF oats
1 tsp vanilla extract

In a medium saucepan, combine sugar, milk, butter and cocoa. Bring to a boil, cook for 1 1/2 ,
Minutes. Remove from heat and stir in almond butter, oatsvand vanilla. Drop by teaspoonfuls onto was paper. Let cooled until firm! Enjoy!!

Watermelon Sorbet

Here is a simple and tasty treat! enjoy!!

5 cups cubed watermelon
1/2c sugar
1 envelope unflavored gelatin
1/3c apple juice

Blend watermelon in blender or food processor until smooth.
Combine gelatin and apple juice in small sauce pan and stir over low heat until dissolved.
Stir gelatin into watermelon in 8x8 pan. Cover and freeze for 2 hours.
Break up frozen sorbet and beat on medium high until fluffy. Retrn to pan and freeze for 6 hours or until firm. Serve in scoops!

California style scramble

Dear readers,
Sorry for the long absence, we had a wedding in the family and life has been so crazy!! I have a whole list of new recipes to share, just need to roll them out! So here is a quick and favorite one! Great for breakfast or lunch!

2 whole eggs
2 whites
1/4c fresh basil
1/4c cherry tomatoes
Goat cheese (desired amount)
Sliced avocado
Salt and pepper to taste

Heat egg pan on medium-high. scramble eggs and whites together until 3/4 cooked. Add basil, tomatoes, salt, pepper and goat cheese. Cook until fluffy but
not runny. Plate and top with avocado slices. Serve warm!