Stale Bread Made Great – Vegan Bread Pudding Two Ways

I’ve mentioned a few times that I struggle with quantities, particularly in the face of hosting guests. It would seem that in preparation for the holiday functions we hosted, I decided (through the fog of illness) that having enough bread in the house was the key. Not just frozen sandwich bread, but high quality bakery bread. The disheartening (and probably most wonderful) thing about good bakery bread is that it peaks, just like a bottle of wine. It has a moment when it’s at its very best and every moment after that is one step closer to that tasty loaf becoming squirrel food, or excellent bread fight ammunition (ow). Needless to say despite having a LOT of guests over the several days of the holiday season, we were unable to consume all the bread I bought for the occasions. And so it sat.

It sat so long that my omnivorous dog has begun to ignore it. It sat so long that it made a thud when moved. It sat so long I could no longer tear it with my hands or cut it with a bread knife. Yeah. That’s stale bread. What to do to avoid wasting all that previously wonderful bread? Yes, I could give it to the squirrels, but frankly between what they get from the bird feeder and what they steal from my garden, I think I’ve done my bit with them, so I wondered. Can I make a bread pudding without eggs and butter? Can I make a bread pudding with bread I can’t even tear? Does anybody but me eat bread pudding in this house? Three questions is enough for me. An investigation ensued, and it became clear pretty quickly that one can indeed make bread pudding without the dairy products that make my life unpleasant. Chef Joey’s recipe became my starting point.

Next problem: the rocks formerly known as bread. Mr. Little Sis thought adding a little water to the crust and microwaving them might make the bread bricks easier to manipulate. I couldn’t quite get my head around softening the bread that would then need to be staled again for good bread pudding – it’s ready just as it is; why would I soften it? And so, I looked for a tool based answer to my problem. I am lucky that Mr. Little Sis did some time at culinary school and that time prompted him to add some seriously great knives to our little block. As we considered the problem of the intensely hard bread before us, he reached over to the block and pulled out the one that I like the least, mostly because when it gets used it is on something that I don’t eat and think is gross and there’s a loud noise that goes with it – a bad combo for me. But… if it can help with bread pudding and preventing wasted food, I’d be happy to reconsider. Mr. Little Sis to the rescue…

Next problem: the question of the micro-local popularity of bread pudding. When I lived in the dorms at my central Pennsylvania college, I waited for the days that they served bread pudding in the dining hall. Bread pudding had not been featured in my childhood, so it was a new and thoroughly delightful surprise. My husband, having stayed in Maryland where bread pudding is apparently not a thing, had no such attachment to the dish and the kids? It’s pretty much always a 50/50 proposition there. The result? 100% approval of the bread pudding with caramel sauce as dessert, 100% approval of leftover bread pudding with maple syrup for breakfast (genius and awesome).

With all that fanfare, I’m guessing you’d like to know how I did this, so here we go:

Vegan Bread Pudding Two Ways (GF Option)

Bread Pudding

  • 5 cups stale bread, cubed (we used whole grain bread and it was superb, if you avoid gluten, use gluten free bread)
  • 6 T coconut oil
  • 3 flax eggs
  • 2 1/2 c almond milk (or whatever kind you like)
  • 1/2 c maple syrup
  • 1 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 salt
  • 1/2 t vanilla
  • 1 c toasted pecans (pan, oven, 350, 10 minutes or until you smell them and panic)
  • 4-6 c boiling water

Caramel Sauce for Dessert

  • 1 c pitted dates
  • 3/4 c water
  • 1T + 1t nut butter
  • 3T almond milk (or whatever kind you like)
  • dash vanilla

Topping for Breakfast

  • splash maple syrup
  • chopped nuts
  • raisins

Prepare flax eggs (1T flax + 2 1/2 T water for each “egg”). Preheat oven to 350. Place milk in pan on stove to warm to just below boiling. While milk is warming, measure coconut oil into  medium or larger sized bowl. Measure spices and maple syrup into small bowl. Place bread cubes mixed with toasted nuts into two loaf pans. Place the loaf pans in a large baking dish. (Other pans would be fine. The trick here is that they must sit in a larger pan full of hot water, so I chose loaf pans).

 

Put at least 4 c water on to boil, preferably in a kettle so you can pour easily, but if no kettle, just be careful. While waiting on water, assemble the bread pudding. It is advisable to assemble the bread pudding as close to your oven as possible. You’ll understand why in a minute. When milk is just beginning to bubble, pour it over the coconut oil and stir to melt. Add flax eggs to maple syrup and spice bowl. Whisk to combine. Slowly add to milk/coconut oil bowl and whisk to combine. Pour 1/2 of the liquid into each of the loaf pans. If you’ve not yet moved near the oven, please do it now. Add boiling water to the BOTTOM pan (in my case a pyrex casserole baker). Have someone open the oven for you and CAREFULLY carry the pan and slide it into the oven. Bake for 45-55 minutes or until browned as you’d like on top. When you press on top, you might see a little liquid bubble through the cracks, but it shouldn’t be a lot. Let sit in pan for at least 10 minutes so it can set up.

For caramel dessert sauce, add all ingredients to a power blender and go. Yes, please use a power blender rather than a food processor. Trust me on that one. Blend until smooth and pour on plate and on top of bread pudding.

For bread pudding breakfast, reheat bread pudding and drizzle maple syrup on top. Add raisins or nuts as you like.

What could be better than upcycling insanely stale bread? Eating bread pudding for breakfast, that’s what. Delish!

For more healthy baked goods and ideas about how to save money on food, check out our E-Book:Baby Steps to Better Health: Winning the Battle with Junk Food for Families and Individuals. Eat well, be well friends!

Kicking the Asian Rice Up a Notch

 photo IMG_0940.jpgWe eat a lot of Asian styled meals around here. Our varia-bowl approach to eating works particularly well with Asian flavor profiles, and well Mr. Little Sis and I just love Asian food. Ms. Picky Pants, however is not a fan of rice. We’ve used quinoa, noodles, amaranth, polenta. We’ve done all that. But let’s face it, rice is cheaper than ALL that. So, while reading an issue of Vegetarian Times, I stumbled onto a new rice preparation that I thought was worth giving a go. Combined with a new sauce, we had a hit on our hands, at least for a couple of rounds. She is a changeable little thing.

The beauty of this rice prep is that you can use leftover rice and it’s largely hands off. You simply put it in a pan in the oven, wait, and bam, you have rice that is slightly crisp on the outside and soft on the inside, the perfect foundation for any rice friendly food you can think of. Continue reading

Fall Recipe Parade – Yes, there’s some pumpkin

It’s that time of year – one of the many that sneaks up on me each and every year. While it is still sunny and warm here in mid-Maryland, I am apparently supposed to desperately want pumpkin everything. And honestly, I’m okay with that (except for the coffee thing, I don’t get it – but to each her own coffee). Here at the pantry we do have a healthy love of pumpkin. We also love the other flavors of fall and the opportunity to break out those super warming dishes as the temperatures begin to drop. To welcome this season of bounty and cool nights, we offer you a treasure trove of autumn yum. Most of these recipes are both gluten and dairy free. :-)

Morning Warmer Uppers

  

1. Pumpkin French Toast

2. Dark Chocolate Steel Cut Oats

3. Sweet Potato Apple Oats

Mains

  

4. Slow Cooker Burritos

5. Chickpea and Cashew Tikka Masala 

6. Sweet Potato Chili with Greens

Sides

  

7. Amazing Applesauce

8. Herbed Bulghur Pilaf with Pine Nuts and Cranberries

9. Waldorf Saute

Sweet Endings

  

10. Super Chocolate Pumpkin Brownies

11. Walnut Crust Apple Pie

12. Healthy Pumpkin Cookies

Yay for pumpkins and apples, for warm afternoons and cool mornings, for low humidity and crunchy leaves, for new pencils and new schedules. Here’s to fall and wonderful food, family, and friends. Delish!

Cool Cucumber Soup with Herbed Cucumber Relish (DF)

 photo IMG_0726.jpgI have cucumbers coming out of my ears – and no Big Brothers, I did not eat a seed. I can only assume that our relatively cool Maryland summer has delayed the usual onset of powdery mildew (which has now arrived and I’m combatting according to Big Sis’ suggestion) long enough for my cucumber plants to go bananas, so to speak. I’ve regularly been harvesting not just 1 or 2, but anywhere from 6 to 16 (yes, I said 16) delicious cukes from my 4 cucumber plants. What variety is doing so well in my not very well tended garden? I have no idea. Seed mixups are a real bummer. I digress.

In order to take advantage of my cuke bounty, we’ve been experimenting with some things, and I’ll share more of them over the next few weeks before it snows and puts an end to this whole summer bounty thing. Today, while it is relatively hot, I’ll share a lovely cooling use for all those wonderful cukes.

If you’ve been playing along for a while, you already know how I feel about Deborah Madison. In addition to my Deborah Madison cooking bible, I have a slimmer volume dedicated only to soups, because I really like soup. In this beautifully produced and photographed cookbook, there are a few cool soups perfect for beastly weather. Last night I was inspired by her Cool Cucumber Soup, although as usual I was compelled to make some changes. At any rate we had an 85% approval rating (meaning Picky Pants initially enjoyed it and changed her mind later). So, for all you cucumber lovers, or just those of you who like the sound of an easy cooling meal made from the most abundant veggie out there right now…

Cool Cucumber Soup with Herbed Cucumber Relish (DF) adapted (and made larger and milder) from Deborah Madison’s version in Vegetable Soups from Deborah Madison’s Kitchen(serves 4)

Soup

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  • 2 pounds cucumbers
  • 1 1/2 c cashew cream (here, from our lovely friend Annie) or yogurt or sour cream
  • 3/4 c herbs (I used dill, basil, and parsley to great effect
  • salt and pepper to taste
  • zest and juice of 1 1/2 lemons

Relish

  • 1 pound cucumbers
  • 2 T chopped scallions
  • 1 T dill
  • 2 T chopped basil and parsley
  • 2 t olive oil
  • zest and juice of 1/2 lemon

Peel and seed the cucumbers – dice 1/3 of them (or one pound) and set aside for the relish. While I often recommend skipping peeling and such, in this case I peeled to remove the bitterness sometimes in the skins. Coarsely chop remaining cukes and place in blender with the rest of the ingredients for the soup. Blitz until smooth. Place in fridge to chill. Yes, that’s it. No, I’m not joking.

Just before serving, combine ingredients for relish in bowl and stir. Done. No muss, no fuss, no cucumbers wasted. Delish. Happy super late summer!

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Buying Healthy at Costo: My Faves

The first time I went to Costco it was with a neighbor. I told her I don’t do well in large stores with lots of different kinds of things to see. “Let me guess; you freeze up?” Why yes, yes I do. She shrugged and said, “Don’t worry. John does the same thing. I’ve got practice. I’ll get you through.”

I like to think that I’ve gotten a little better at managing my scene at Costco. I no longer need a guide or sherpa. I’ve never been tempted by the vehicles or pianos (although I confess camping gear can get a little dicey). I attempt to take a list, and sometimes I even stick to it (silence in the peanut gallery please). At any rate, through all this increasingly disciplined procurement I have discovered that Costco has some remarkable deals on some healthful foods. These have become staples for me that make it easier for me to plan highly nutritious meals or to fake a planned meal with high quality ingredients. While Costco does offer a significant amount of prepared food, they also have a remarkable number of real food ingredients. If you are skeptical, or still in the frozen stage of your Costco relationship, I thought I’d share my top healthful purchases at our local Costco, so you can guide yourself through the onslaught of offers.

1) Produce  photo IMG_0510.jpg

There are a lot of good deals on produce at Costco, although many of them are packaged in ways that I just can’t stomach, so I’m going to focus on the really exceptional, and less poorly packaged, deals here. My favorite Costco discovery is the bag of Power Greens. It has several hearty greens mixed together and is perfect for adding to salads, soups, smoothies, and anything else you would normally add greens to. Don’t forget greens freeze just fine, so the size of the bag shouldn’t put you off. It’s 4.99 for a massive bag of greens that you would normally buy in little piddly amounts in a plastic box. Carrots are also an exceptional Costco score provided you use them a lot. We are carrot lovers and use our 10 lb bag in plenty of time. This bag comes with two bags inside, so it would also be easy to split with a carrot loving friend. Avocados at a dollar apiece? Yes please.

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Frozen produce is also a good deal with organic sweet peas going for just over a dollar a pound. Our Costco also offers frozen organic corn and mixed vegetables. You can find other great deals on dried fruit at Costco. They offer a wide variety of high quality dried fruit at lower than grocery store prices. Just check the ingredients to find the varieties that do not have added sugar. ;-)

2) Nuts and Seeds

While Costco does not fill my raw cashew needs, they manage to answer all my other nut cravings and requirements, and again they do it at prices that consistently beat grocery stores, even those with bulk bins. Kirkland almonds, pecans, walnuts and pistachios are permanent residents on my Costco list. We’ve also gotten pine nuts and chia seeds there (prohibitively expensive at the market, and they do keep just fine).

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3) Grains and Beans

 photo IMG_0546.jpgOrganic brown rice at Costco rings in at 1.16 per pound. Costco also sells sprouted dried beans and organic quinoa at better than grocery store prices.

4) Nut Butters While with the nut prices Costco has, I should really be making my own nut butters, I confess that I don’t. This is one place where I let convenience win the day. Kirkland brand organic peanut butter is a staple in our house. We’ve recently been pleased to also find organic almond butter, both at substantially lower prices than I can find them in the market.  photo IMG_0526.jpg  photo IMG_0528.jpg

5) Pantry Staples  photo IMG_0534.jpg

This is the category for a miss-mosh of ingredients that we buy at Costco and that we’ve found to be higher quality, and less expensive, than any of our other local options. Our Costco pantry staples include: Kirkland maple syrup, Kirkland extra virgin olive oil, dijon mustard, and Kirkland balsamic vinegar.

6) Beverages  photo IMG_0519.jpg

While we no longer buy most of the packaged beverages offered at Costco, we do enjoy the screamin’ deals on snooty coffee. If you are a whole bean coffee purchaser, you should check their prices out. We also occasionally take advantage of sales on coconut water.

7) Bread  photo IMG_0508.jpg

We have had a good experience with whole grain sandwich bread at Costco and have also occasionally enjoyed the gigantic stack of whole wheat tortillas that they sell for the same price as a dinky grocery store package.

8) Better Junk While we typically eschew junk food, the occasional whole grain tortilla chip goes a long way toward limiting the sense of overwhelming deprivation that can consume my kids. Costco has great prices on a few items that I would categorize as better junk. We typically buy one of these for gatherings or vacations and enjoy the leftovers.

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So there you have it, the bulk of my permanent Costco list on my phone (which the children now read and manage in a very dictatorial fashion, much to my chagrin). One of the biggest barriers to healthier eating is the cost of high quality ingredients. If you already have a Costco membership, check out these amazing deals. If you don’t have one, but are now tempted, consider giving it a try – or touring the store and doing the personal calculation of whether or not it makes sense for you, or for you and a friend. I am staring at that picture of chips as I write this… I am weak in the face of chips. Hope you are all having a glorious summer and if you are already a huge box store shopper, what are your favorite healthy (or healthier) deals?

Naturally Sweet Sweet Potatoes

Sitting here between these two holidays and all of their associated traditional dishes, I find myself scrambling pretty regularly to get some non-holiday food on the table between chores in preparation for family, friends, and food. Last night I ran an experiment that just may change my holiday table forever – it certainly gave us a pleasant surprise for dinner.

IMG_0439I love sweet potatoes.  We’ve gushed about this nutritious tuber here before, and found ways to work it into so many different meals and treats (breakfast, soup, more soup, brownies, cookies, dinner). I know that many families have a tradition of holiday sweet potatoes that include all manner of sweetener from maple syrup to marshmallows. I confess these preparations have rarely appealed to me, but I wondered if there wasn’t another way to go with that sweetness – to enhance the natural sweetness in a nutritious way.  Looking around the kitchen I spied an overabundance of ripening bananas and it occurred to me that I might be on to something.  A quick google search told me I could, indeed, roast bananas.  One small step for me, one large step for sweet sweet potato dishes. Continue reading

Leftover Mashed Potatoes Make Great Soup…

It doesn’t matter who we’re having or what we’re eating, if I’m cooking for more than our little clan, I just can’t get the amount right.  Faced with a holiday dinner, I routinely make about twice what is actually required, sure that I may not be making enough.  In my mind every guest is a 14 year old athlete with a limitless metabolism and elastic waistband.

Thus our recent Thanksgiving dinner left us with a giant container of mashed potatoes in the fridge.  Now normally I am just fine with lots of mashed potatoes around, but truth to tell I am the only REAL mashed potato fanatic in the house.  Mr. Little Sis likes them, but can’t eat them for days and the kids are just not into them at all – there’s only so much a girl can do faced with all that mash.  I hated to think of it going to waste… surely there is another way.

While I could have made mashed potato pancakes, we’d had latkes just a few nights before, so no dice there. After being tired, cold, and a little lonely after the long weekend playing games and watching movies with the family, soup just seemed like the thing to do.  And what could be easier than making soup from mashed potatoes, especially if you have a leek.  This really doesn’t merit a recipe, but I’ll write it out that way to make it easy to follow.  You’re welcome.

Leftover Mashed Potato Leek Soup with Wilted Spinach and Basil

  • olive oil for the potIMG_0404
  • 1 leek, white and light green parts cleaned and chopped *
  • 4 cups mashed potatoes (I used these non-dairy beauties)
  • 2 c water
  • 1/2 t salt
  • fresh ground pepper
  • 1 c coconut milk (or whatever you prefer)
  • olive oil for the pan
  • About 5 ounces of fresh spinach (or as much or little as you like – it DOES shrink a lot)
  • 1 small clove garlic, minced or pressed
  • small handful of fresh basil, chopped

* Leeks are dirty little suckers.  When they grow up through the soil, they bring quite a bit with them, trapped in the layers.  Cleaning them can be tricky.  I simply cut the portion of the leek I intend to use into quarters  the long way.  I think place those quarters (they will separate – it’s okay) into a bowl of water, let them sit while I prepare other bits, swish them around and then rinse.  Works like a charm, every time, and I learned it at fancy cooking school, so it must be right, right? ;-) I can say that the bowl of water is always cloudy and dirty – so it seems to do the trick.

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Warm olive oil in the bottom of a soup or stock pot, place chopped leeks and a sprinkle of salt in pot, sautéing and stirring occasionally until the leeks are tender and the white parts are a little translucent. Add the mashed potatoes and stir to combine.  Add water and salt and stir to combine. Here’s where we’re gonna have some variation.  If your mashed potatoes were perfectly cooked, had no lumps and were smooth as silk, you will only need to bring your pot of yum up to temp.  If, like most of us, your potatoes were delicious but slightly less than perfect, you may want to bring the pot to a gentle boil to cook the potatoes just a little bit as the flavors mingle.  When potatoes have reached the texture you prefer, add the coconut (or whatever) milk and ground pepper.  While the soup comes back up to temp, prepare the spinach.

Warm olive oil to low-medium in a pan (I used cast iron). Add spinach, a sprinkle of salt, and the garlic to the pan.  Turn/stir spinach frequently to encourage wilting throughout.  When nearly all wilted, add the fresh basil. Stir for a little while longer. When all spinach is wilted and bright green, remove from heat.

Serve soup with a few forkfuls of spinach, some lovely bread (ours was a non-dairy apple cheddar quick bread which I’ll share soon), and a salad.  Delicious, satisfying, and a great way to use too much comfort food. Hope your holiday provided you with memories, laughter, and leftovers you love to eat over and over again.

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Soup De Doo!

Everyone I’ve talked to in the last week or so has at least one person in their house who’s sneezing, coughing, hacking, and otherwise feeling miserable.  Both of the Sis sisters have been plagued as well. In my house, all four of us fell to this school born scourge.  And so, while appetites have not been hearty around here lately, we do seem to agree on the goodness of soup.  All soup, any soup, warm wonderful soup.  The fact that we had our first TRUE cold weather of the season only made the call for soup more compelling.

I’m assuming we are not the only coughers and hackers out there, so I thought I’d pause for a moment to do a bit of a soup tour.  But why, you might wonder, why worry so much about soup  recipes when there is nearly an entire aisle full of prepared soups waiting for me at the grocery store? There are many reasons why we prefer homemade to “factory” soup (my nephew’s designation). Canned soup is extremely high in sodium, when the label says low sodium, it means it’s lower than the salt lick next to it.  Canned soup also contains MSG (a good one to avoid according to the Center for Science in the Public Interest) even when it says it doesn’t, apparently.  Canned soup contains a plethora of unnecessary preservatives and unusual ingredients (like monster carrots and celery) that are in that can solely because it is a highly, and violently processed, canned food.  Finally, canned soup is expensive.  No, it’s not the most expensive thing you can buy, but compared to homemade soup, which can be one of the most frugal meal choices you can make, it costs a fortune.

So for all you coughers and hackers, all you frugal home cooks, all you folks who are feeling the first signs of winter, I bring you Soup De Doo!

Soups for Healing

   

1. Cold Kickin’ Soup –  My go to choice for headcolds and other respiratory yuck.

2. Shweet Potato Stew – Super soothing anti-inflammatory sweet potatoes with fantastic flavors.

3. Lentil, Mushroom and Sweet Potato Soup – Warming broth with healing mushrooms and anti-inflammatory sweet potatoes.  Greens for added nutrish and power protein lentils.

Crock Pot Wonders

 

 1. Slow Cooker Vegetable, Bean and Barley Stew – So easy, so delish.

2. Slow Cooker Creamy Tomato Soup (DF) – You know you miss that tomato soup – you don’t have to.

3. Slow Cooker Creamed Lentil Soup – A surprising and simple slow cooker soup.

Twisted Classics

1. Roasted Butternut Squash Soup – Roasting the veggies brings out their sweetness.

2. Wild Rice and Mushroom Soup – Wild rice is so great in soup – never mushy.

3. Bellywarming American Black Bean Soup – We always think of Southwest flavors for black bean soup – this twist reminds us that black beans are very versatile.

Ready for a great big bowl of soup? I know I am (sniffle, hack, cough).  Be well, and get better before the gathering extravaganza begins!

Chickpea Salad Sammies (DF)

Lunch arrived today amidst a variety of house renovation chores.  Having little time to make a hot meal as I might have liked to, I decided sandwiches would be just the thing. Lacking our usual go to sandwich fare, and having eaten most of the leftovers earlier in the weekend, I was in a bit of a pickle (har har) about what kind of sandwiches I could pull together.  And then it struck me… literally.  The precariously balanced can of chickpeas in the pantry tipped and landed on my foot.  I decided I would show that can who’s boss.

In trying to figure out how to quickly incorporate chickpeas into a sandwich without mashing them and cooking them somehow, I considered typical sandwich offerings.  The notion of a chickpea salad came to mind immediately, and I knew a route that combined the chickpeas with some manner of creaminess and some savory herbiness could only lead to a good lunchin’ place. A quick dip into the fridge and the spice rack and I was off to the races.

Chickpea Salad (GF,DF) makes enough for 4 generous sandwiches and some leftover for a lunch or two

  • 2 outer ribs celery, choppedIMG_0306
  • 1/2 red onion (or whatever you like), chopped
  • 2.5 c cooked or canned (rinsed and drained) chickpeas
  • 4 T sunflower cheese (or creaminess of your choice)
  • 2 T dijon mustard
  • 2 T white wine vinegar
  • 1/2 – 1 t dried thyme
  • 2 t dried tarragon
  • 1/2 t salt
  • fresh ground pepper to taste
  • 1/2 avocado, cut into smallish pieces
  • sprinkle paprika (opt.)
  • green olives, chopped (opt.)

Sound like a lot of ingredients, I know, but this whips up super quick.  Combine the chopped celery, onion, and chickpeas in a bowl.  In a smaller bowl mix the sunflower cheese, mustard, vinegar, and seasonings.  Whisk (or fork it as I usually do) until incorporated.  Scrape wet bowl into dry bowl.  Stir until they’re all playing nicely.  Add avocado and stir again to combine.  It’s okay if the avocado smushes a bit – it will just add to the creaminess of the salad.  Serve with a sprinkle of paprika and a dusting of chopped olives.  We had ours on whole wheat bread with red lettuce.  Delish, and just right for a VERY busy weekend.

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Lentil, Mushroom, and Sweet Potato Soup (GF,V)

You know how we feel about lentils around here…  OR, if you’re new and you don’t, I’d like to send you here first before you then do a search on lentils and see how ridiculously fond we are of this little protein and fiber packed cheap meal makin’ legume.  Lately our weather has been driving my food cravings and after our recent spate of unseasonably warm weather (leading to Cold Sesame Noodle perfection), we’ve had a predictably unpredictable Mid-Atlantic weather shift to slightly cooler than average with rain – lots and lots of rain.  Not much better remedy for wet and damp days than soup.

And so we turn to our humble pantry staple, the lentil. This soup is great because it doesn’t require that much in terms of super fresh food, but packs a nutritious and flavorful punch.  I found it on Dr. Weil’s site after doing some basic searching for soups.  He apparently got it somewhere else.  I’ve done a little tinkering – out of necessity rather than critique. I’d encourage you to do the same.  Soup can be very forgiving and is a great place to use up veggies that are on the verge of being unusable. Continue reading