here. Obviously, I had to find a way to veganize it, though, since I don't eat meat or cheese. Simply omitting those ingredients was a success in my book, but it just didn't feel right calling it "lasagna soup" anymore, since it didn't really remind me of lasagna when I was eating it.
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 pint baby portobello mushrooms, chopped
1 Italian pepper, finely chopped
2-3 vine tomatoes, chopped (optional, I just had some to use up)
1 cup of fresh basil, chopped (plus a few extra leaves for garnish, if desired)
2 28 oz cans of crushed tomatoes (I used one regular and one fire roasted)
28 oz of water
1-2 Tbsp coconut or safflower oil
1-2 Tbsp extra virgin olive oil
salt & pepper, to taste
2-3 cups dry pasta (I used spirals, which I think work best)
In a medium pot, set water boiling for your pasta and cook according to package directions until al dente.
While pasta water is heating, in a large pot, heat your coconut oil over medium heat. Once hot, add your garlic, onion, mushrooms and Italian pepper and turn the heat up to medium high. Saute, covered, until mushrooms have released their moisture and onions have begun to turn translucent.
Add your fresh tomatoes, basil, crushed tomatoes, water, olive oil and salt & pepper. Once pasta is finished cooking, drain and rinse under cold water and add to the soup pot. Allow to simmer for 15-20 minutes on medium low. This will allow the flavors to meld.
This makes a lot. 6-8 servings, I would say. Unless you're feeding a 6 1/2 foot tall man, in which case it is about four. I have strong feelings about overeating and this soup sparked a huge controversy in my weird world.
So be warned, it is delicious and should not be left unattended.
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I have a lot of bracelets but I haven't bought any new ones in a while and I'm not really a necklace person. I have one I wear a lot, my locket, and one Tom gave me for Christmas, and a little pearl necklace for fancier affairs.
Some cute baubles on Etsy have caught my eye. I know that scarf is not jewelry but it's been on my mind for ever. Perhaps it's time to update my collection?
And can we just talk about that gorgeous feather bangle for a second? Made by Rosella Resin which I've posted about before. How magnificent is it? I want it. So. Bad. I love all of their items. They're so beautiful. I've been thinking about picking out one of the rings to buy for myself. The two things keeping me from doing so are a.) the money and b.) I do not know my ring size.
And c.) how could I ever just choose one?!
Because it's for a serious health problem this time around, I've been trying to be very strict about my vegan diet (except for eggs). When I slip up I feel very guilty.
I see it's difficult for people to understand (or even believe) why I need to be so careful, so if I do slip up, it really doesn't help me to convince them and it also introduces things into my body that could complicate my condition.
But if you don't do it properly, veganism can get dull pretty quick. Especially because I cannot have any of the processed delights that most vegans can treat themselves to, or tofu (although admittedly I've been eating too much of it lately).
It does get tiring--checking labels, always cooking from scratch. And being tired leads to laziness. Laziness leads to slip ups. I'm pretty proud of myself, though, because I had to be in a room with a bunch of people gorging on pizza (my favorite food) this weekend and I couldn't have any. Sure, I was surly about it, but I held strong, anyway, so whatever.
So, to keep myself on track, I've been trying to diversify my meals by looking up recipes online. I keep up with several vegan food blogs, such as Oh She Glows, Vegan Richa and Vegan Yum Yum (which is no longer updated, but still has good recipes!).
Sometimes the recipes are a little too complicated for what I feel like doing, or I don't have the right ingredients on hand, or they inspire me to get creative and come up with my own dish.Vegan Richa, found here. I made the garlic jalapeno sauce exactly as instructed but instead of having it over pasta (which I also want to try), I decided to have it over some sauteed veggies, beans and rice.
here and for the rest you'll need:
1 small orange pepper, sliced
1 small yellow pepper, sliced
1/2 a medium onion, chopped
1 cup of brown rice
1 can black beans, drain and rinsed
1 Tbsp coconut oil (or other oil)
Wraps or tortillas (I used spinach wraps because I could not find flour tortillas at the store that day)
1/4 garlic jalapeno sauce
Optional toppings: salsa, vegan sour cream, vegan cheese shreds, avocado, etc.
Start your rice according to package instructions.
In a pan, melt your coconut oil over medium high heat. When you've brought your oil to temperature, toss in all of your veggies and sauté until they begin to soften and brown.
Add 1/4 cup of the garlic jalapeno sauce, and stir until the sauce is heated and the mixture is well combined.
Warm a tortilla in a clean warm frying pan or in the microwave (10-20 seconds) until soft and malleable. Layer rice, black beans and veggies and fold into a wrap.
Best served hot.
You could add more sauce if you like, or use a different kind of rice, or rice recipe (I bet Spanish rice would be delicious, too!)
I had mine with salsa and it was just wonderful :)
Every Sunday I try to make a big meal that will last for my lunches through most of the week. But sometimes I don't have time or the motivation to cook. Sunday are for relaxing, after all.
A couple Sundays ago I was short on motivation so I decided to use whatever I had lying around which resulted in this yummy veggie sauce! It made A LOT. So I had plenty for lunch all week.
1 large carrot, roughly chopped
1 zucchini, peeled and roughly chopped
1/2 of a large onion, chopped
6 small tomatoes, chopped
1 Tbsp olive oil
2-3 garlic cloves, to taste
salt, pepper & Italian seasoning, to taste
Place all of your ingredients into a blender and pour in enough water to almost cover your veggies. Blend until you achieve a sauce-like texture.
Pour the mixture into a sauce pan. Bring to a simmer and reduce heat to low. Allow sauce to simmer, covered, on low for 20-60 minutes (depending on how big of a rush you're in). This is just to allow the flavors to meld.
Serve hot over pasta.