gluten free

Tofu Noodle Soup

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Ingredients:

  • 2 TBS Olive OIl
  • 1/2 C chopped onion
  • 2 C sliced celery (about 4 stalks)
  • 4 C low-sodium vegetable broth
  • 14 oz extra firm tofu (drained)
  • 1 1/2 C sliced carrots 
  • 1 TSP dried oregano 
  • 1/2 TSP sea salt
  • 1/4 TSP ground black pepper
  • 1 1/4 pasta of choice (penne, farfalle, rotini, shells)
  • 1/4 cup fresh cilantro

Kitchen Supplies:

  • Pot
  • cutting knife

Prepare:

  • slice all the veggies
  • drain tofu in between paper towels
  • Cut tofu into cubes

Cook:

  1. Heat oil over medium heat
  2. Add onion and celery and stir until onion is translucent 
  3. Add broth, tofu, carrots, oregano, salt and pepper
  4. Bring to a boil, add pasta and boil for about 10 minutes in medium heat
  5. Add cilantro before serving

Enjoy! Pin! Share!

Mirley's French Onion Soup

Ingredients:

  • 4 cups of vegetable broth
  • 1-2 onions thinly sliced
  • 2 cloves of garlic
  • 2 Tbs. olive oil
  • 2 Tbs. tamari sauce
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. arrowroot starch
  • 2 Tbs. nutritional yeast
  • sea salt and black pepper to taste

Procedure:

  • Heat the olive oil and add the onion and garlic. Stir for about 8 - 10 minutes until onions have caramelized.
  • Add the broth, tamari and vinegar and bring to a boil
  • While in the arrowroot starch until all the lumps have disappeared
  • Add the salt and pepper
  • Bring heat down to a simmer and let it cook for about 30 minutes.

White Bean Soup

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Ingredients – Serves 2

  • 1 28 oz can of San Marzano tomatoes
  • 3 carrots
  • 1 celery stick
  • 1 cup or 15 oz can of white beans
  • 3 cups of vegetable stock
  • ½ onion
  • Dash of salt, pepper and your favorite spices
  • Veggie bacon
  • 2 tablespoons of olive oil

 

Procedure

  • Blend, can of tomatoes, 2 carrot sticks, celery stick, ¼ onion
  • Sautee ¼ onion, carrots and veggie bacon in soup pan
  • Add blended mixture, rinsed out beans, veggie stock and spices to pan
  • Cook in low heat for 20 minutes. 

Tortilla Soup

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Tortilla Soup:30 minute meal

Serves 4

Ingredients

  • 1 12 oz can of tomatoes
  • Organic tortilla chips
  • 2 tablespoons of olive oil
  • 1/2 onion
  • 2 stalks of celery
  • 2 garlic cloves
  • 2 cups of low sodium organic vegetable stock
  • 2 Gardein chick'n scallopini (vegetarian meat) or 3 cups of chopped rotisserie chicken breast, boneless, skinless
  • 3 carrots
  • 1 tsp. dried oregano leaves
  • 1 tsp of southwest spices
  • 1/2 tsp of garlic salt
  • 1/2 tsp. ground black pepper
  • 1/2 avocado chopped
  • 1/2 cup of frozen corn
  • 1 cup of spinach (optional)
  • pinch of cilantro 

Directions

  1. In a blender, blend the can of tomatoes, 1 celery stalk, 1 garlic clove, 1/4 onion and 2 carrots
  2. In saucepan saute 1/4 onion, chopped garlic, chopped celery, chopped carrot until celery is like transparent.
  3. Add blender ingredients to the saucepan
  4. Add chopped veggie chicken or real chicken
  5. Add 4 cups of veggie stock
  6. Add spices
  7. Add frozen corn
  8. Add spinach
  9. Stir and let it cook for about 10-15 minutes
  10. Add tortilla chips and chopped avocado

ENJOY! 

Asparagus Salad

This salad is one of my favorites. It's full of crunch, texture and flavor. Eat this salad before your dinner and enjoy this explosion of flavors.
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Ingredients: 

  1. 2 tablespoons of olive oil
  2. 1 jar of artichokes
  3. 1 bunch of asparagus 
  4. 2 tablespoons of sun dried tomatoes
  5. 1/2 cup of cherry tomatoes
  6. 1 cup of super greens (romaine, spinach, kale, chards)
  7. 1 Tablespoon of lemon juice
  8. pinch of garlic salt
  9. 1 tablespoon of nutritional yeast
  10. 1/2 - 1 tablespoon of feta cheese 

Method: 

  1. Cut off the ends of the asparagus
  2. Put all artichokes in sauce pan without juice. No need to drain, just remove from jar and place in sauce pan.
  3. Place ingredients 1-4 in a sauce pan and sauté until asparagus turns into a bright green
  4. Place half of the mixture on plate of super greens
  5. cut cherry tomatoes and place on salad
  6. add lemon juice, garlic salt, nutritional yeast and feta cheese