PermaLink at: http://muffintalk.wordpress.com/2012/09/12/green-white-gazpacho/
- small green pepper
- cold vegetable broth
- plain yogurt
- tbs. sherry wine vinegar or fresh-squeezed lemon juice
- tbs. extra virgin olive oil
- Sea salt
- White pepper
- red onion
- roasted garlic
- chicken broth
- lime juice
- plain yogurt
- ripe avocados
- cilantro
- medium roasted red peppers
PermaLink at: http://nancycreative.com/2012/03/23/lentil-soup-and-red-lentil-soup/
- olive oil
- ground cumin
- salt
- pepper
- chopped fresh cilantro or 1-2 Tablespoons dried cilantro
From the Eating Well
fast & Flavorful Meatless Meals cookbook —
- canola oil
- grated fresh ginger
- Tba brown sugar
- vegetable broth
- reduced-sodium soy sauce
- thinly sliced bok choy greens
- chopped fresh cilantro
- cooked orzo
- salt and pepper
EW Fast & Flavorful Meatless Meals – ISBN#978-0-88150-943-4
Cover and refrigerate for up to 4 hours.
0 g added sugar; 14 g carbohydrate; 169 calories; 12 g fat
Vitamin C ; Folate and Vitamin A; Potassium
- EVOO
- lemon juice
- vegetable broth
- salt
- freshly ground pepper
- cayenne pepper
- low-fat plain yogurt
- hot pepper flakes
- coarse ground black pepper to taste
- fresh grated Parmesan cheese for serving
20 March 2012 - I made these changes. I forgot to put in salt and added about 1 to 1 1/2 cups of water and a Rapunzel bouilion cube. AND I cooked it for a while, (at least 1/2 hour), otherwise it just looked too raw. Art & Elyssa liked it, and it was pretty simple. And it has kale!
I served it with open face broccoli and cheese sandwiches (shredded italian, and a little grated pecorino romano), and sauteed zucchini.
“Top this soup with crumbled tortilla chips, and or grated cheese, such as cheddar, Monterey Jack, or asadero.”
- chopped onions
- olive oil
- ground cumin
- ground fennel
- red pepper flakes or 1/4 tsp cayenne
- salt
- diced tomatoes
- frozen corn kernels
- water or vegetable broth
- chopped fresh cilantro
- olive oil
- dried thyme leaf
- mild red pepper flakes
- sliced cremini or button mushrooms
- chopped kale
- Parmigiano-Reggiano cheese rind
- wild rice
- *sea salt and pepper to taste
- *1 bay leaf
- *leaves from 1 large thyme sprig
- *1/4 cup chopped parsley