|Comforting vegetable soup made with dollar-store fodder|
|I made 1 dozen muffins and immediately froze 6 to avoid muffins-in-my-lunch-everyday burnout|
Pathetically Easy Modular Vegetable Soup [vegan, no added fat or oil]
|Yes, those are frozen carrots and dollar store kidney beans|
- 1 medium to large onion, chopped
- 10 cups of vegetable broth, bouillon or water
- 1 bay leaf
- 4 cups mixed chopped fresh or frozen, soup-appropriate vegetables [I used my 16-oz California Blend bag of frozen veggies – cauliflower, carrots and broccoli]
- 4 cups chopped greens of your choice, fresh or a 1 pound bag, frozen. [I used a fresh bunch of CSA share chard]
- 1 potato or sweet potato, diced [and peeled, if not organic]
- 1 15-oz can of your favorite beans [I used kidney beans]
- 1 1/2 tsp of your favorite, soup-appropriate dried herbs [I used oregano, basil and thyme]
- Salt and pepper, to taste
Makes 8 servings
|This recipe makes A LOT of soup. As with the muffins, I immediately froze some for lazy-day defrosting.|
Throw everything into a large soup pot. Bring to a boil, then lower to a simmer. Simmer partially covered for about an hour. Slow cooking allows the flavors to merge, so you can let it simmer even longer – just be sure to add more broth or water, if needed. Adjust seasonings.
If you want a heartier soup, after the soup is finished cooking, remove a cup or two with a ladle, let it cool to room temperature and carefully puree it in the blender. Return it to the pot and stir.
Pineapple-Pumpkin Muffins [Vegan]
|Pumpkin and pineapple together make for Caribbean-centric muffins.|
- 1 1/4 cup flour [I used whole wheat]
- 1 cup oatmeal [Instant oats, available in your friendly neighborhood dollar store]
- 1 T baking powder
- Up to 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 teaspoon of either cloves, nutmeg, allspice or dried ginger
- 1/2 cup sugar
- 1 cup non-dairy milk
- 1/4 cup oil1 tsp vanilla [Optional]
- 1/2 cup unsweetened pumpkin puree
- 1 cup canned pineapple chunks, drained [reserve the juice for smoothies or drinking] You can also use fresh, of course
Makes 1 dozen muffins
Preheat oven to 400 degrees. Grease 2 muffin tins.
Mix dry ingredients in a large bowl. Stir in the wet ingredients, including pumpkin and pineapple, until just moistened. Do not overmix [unless you like tough muffins].
Pour batter into muffin tins and fill about 2/3. Bake for about 20-22 minutes or until a cake tester comes out clean.