Roasted Mushroom Soup

Chris loves mushrooms! When I came across this recipe I thought he would love it...and we both did. I found it on this blog:         http://shewearsmanyhats.com/2011/10/roasted-mushroom-soup/

I made some modifications so feel free to follow their recipe or mine.

Ingredients:
1/2 lb button mushrooms
4 cloves garlic
1 tbl canola oil
1 tsp dried thyme
2 cups lima beans
4 cups vegetable broth
      I used water and 2 not chicken bouillon cubes
1/2 cup raw baby spinach
pepper to taste

I soaked the dried beans in water overnight and then boiled them earlier today for about an hour.

Preheat the oven to 450 degrees. Cut the mushrooms in quarters and place them in a casarole dish with the oil and sliced garlic. Cook for 15 minutes then toss them and bake for another 10 minutes.

In a large pot heat the broth, beans, thyme and pepper. Add the roasted mushrooms to the broth.

Place raw baby spinach in bowls and ladle the warm soup on top. enjoy!

Asian Slaw

One of my favorite things about volunteering at The Grower's Market is the mystery of what I will be going home with at the end of the day. This week we had snow peas for half off. I left with two pounds to make some meals with or just snack on. I got a purple cabbage and decided to make one of my favorite side dishes, asian slaw!

 It is really simple, fast and versatile. Try adding green cabbage or carrots and other ingredients.

Ingredients:
1 small purple cabbage
1/2 pound snow peas
1/2 cup toasted sesame oil
1/4 cup seasoned rice wine vinegar
2 tbl soy sauce
1 tsp grated fresh ginger
sesame seeds, cilantro and siracha for garnish

Cut the cabbage into slices and cut the snow peas into pieces. Place them in a large bowl together. In another bowl whisk together the oil, vinegar, soy sauce, and ginger. Toss the sauce with the veggies. Top with garnishes. Enjoy!

Chickpea Tortilla Tacos

Chris and I made dinner together last night and decided to make something with our new obsession: chickpea tortillas. The chickpea tortillas are high in fiber and protein plus super delicious. You can make these into burritos but I haven't had luck making the tortillas large or use regular tortillas if you don't want to experiment with a new food...but I highly recommend you try these!

Ingredients for filling:
You can substitute whatever veggies you have available or prefer over these

1/2 package of soy chorizo
1 zucchini
1/2 cup thawed frozen corn
1 handful of fresh spinach
1/4 cup chopped onion
5 sliced button mushrooms
1/4 cup chopped bell pepper (we used red and yellow)
1 tomato
1 avocado
cilantro for garnish

 For the soy chorizo we prefer Trader Joe's brand

In a large pan (we used the cast iron) heat 1/2 tbl of high heat oil (canola, coconut,etc..) chop and then add the following veggies:
1 zucchini
1/2 cup thawed frozen corn
1/4 cup chopped onion
5 sliced button mushrooms
1/4 cup chopped bell pepper (we used red and yellow)
1 tomato

Stir and cook the veggies on medium for a couple minutes. Then clear a space in the center of the pan for the chorizo:

Cook until the chorizo gets a little crispy. Add the spinach and turn off heat. The spinach will wilt if you stir it around with the warm veggies. This will reduce its cooking time and help keep the nutrients.

Ingredients for tortillas:

2/3 cup water
2/3 cup chickpea flour
*1/2 tbl high heat oil for cooking

Mix the flour and water in a bowl. Pour into pan with heated oil. *I estimated the oil because we just used enough to lighlty coat the pan. We cooked the tortillas for 5 minutes on medium high on each side. The tacos work better if they get a little crispy.

Place the veggies on top of the tortilla and top with avocado and cilantro. Add salsa, hot sauce or whatever you like. enjoy! :)