MINT PEA SOUP
2 cups shelled peas (frozen is totally acceptable and delicious) If you are using frozen just buy a handful of fresh too, you will add some to the pureed at the end.
2 tbs coconut oil
1/2 green apple chopped
1/2 small yellow onion chopped
1/4 C. chopped fresh mint
1 tsp coconut sugar
1/2 C. veggie broth (low sodium)
2 tbs pumpkin seeds (toasted)
pink salt and pepper to your taste
Cook all ingredients (save just 1/4 C. fresh peas for after blending) in a medium pot over low to medium heat for approx. 15 minutes. Try not to overcook so you can preserve the fresh flavor of the peas as well as its bright beautiful color. I threw mine in a NutriBullet to blend but your blender or food processor will work too. After blending add 1/4 C of the fresh peas to add a little bite to the soup. Garnish with fresh mint, toasted pumpkin, sliced apple, anything you like. It's delicious cold too, I keep mine in a mason jar in the fridge. You can also freeze it and save it for later. Enjoy!
VEGGIE SESAME ROLL
Sesame Soy Paper
Shelled Edamame, bout 1/4 Cup
Shallots (diced, 1/2 small bulb)
S & P to you taste
Grilled Asparagus Tips 2-3
Lemon Juice (fresh squeezed)
Grated Carrots (looks just like Salmon Roe, haha! cute!)
Scallions (cut off just the bottom and trim top, slice lengthwise) 2-3
Watermelon Radish (diced)
For the Edamame Spread
Pan cook in a little coconut oil (the spray oil is easy and helps control portion) edamame, shallots ginger, S & P, then throw that yummy mix in the NutriBullet and blend til smooth-ish. I like it a little chunky, gives it that organic feeling,with a bit of a bite to it. Mix in the diced watermelon radish.
Spread the edamame mix onto the soy paper. Now you can get creative here too and if your feeling like you want a more sturdy roll layer a Nori (seaweed) wrap on the soy than proceed. Top the spread with asparagus, scallions, and cucumber and roll it up.
Slice into pieces and top with the grated carrots.
If you like spicy like me, try my signature Wasabi-Mud = Wasabi paste, lemon juice, and pickled ginger. Mix and dip!!
1 Can Organic Crushed Peeled Tomato (no salt)
1 Cup Cherry Tomato (baked and blistered with fresh basil, thyme, pink salt)
1-3 Pitted Medjool Dates
1 Tbs Tomato Paste
1 Tsp Spelt Flour
1 Tsp Olive Oil
1 Tsp Ghee
1 Small Clove Crushed Garlic
1 Cup (low or no sodium) Chicken Broth or Bone Broth
1/2 Chopped White or Yellow Onion
In a 350 oven cook the cherry tomatoes till blistered, bout 40 min. While they are cooking In a medium pot cook, the onions and garlic in olive oil and ghee till onions are translucent. Add the flour and coat the onions. Add broth, crushed tomato and paste. Let simmer. When blistered tomatoes are done throw them into the pot with the pitted date(s). I used some fresh thyme and tore up some fresh basil as a garnish as well as in the pot when simmering. Not too much, add to your taste along with some pink salt and cracked pepper. After cooking and cooling, put it in a food processor or blender until smooth-ish. I like a bit of the tomato to still shine through it it's organic state to I didn't pulverize it. You can enjoy this cold too!
I of course made a delicious grilled cheese because it was a rainy, chilly day. I used vegan cheddar, but you do you.