Roasted Tomato and Red Pepper Soup

Roasted Tomato Soup

Servings: Approx: 8 cups
Seving Size: 2 cups
Prep Time: 30 minutes
Cooking Time: 45 minutes

*I use all organic ingredients for flavor as well as for health!

INGREDIENTS:
4 large tomatoes, cut into large pieces
3 medium red bell peppers, cut into large pieces
1 medium onion, cut into large wedges
3 cloves of garlic
4 ounces uncooked penna pasta, (2 cups cooked)
1 cup green beans, cut into 1/2 inch pieces
1 cup (2 medium) carrots, cut into 1/2 inch pieces
1 cup frozen green peas
1 tablespoon wine vinegar
1 teaspoon fresh oregano, finely chopped.
1 teaspoon Redmond’s Sea Salt
dash freshly ground black pepper
1 can unsweetened, unflavored coconut milk or
other plant milk.*
*(Optional: use 1 cup milk and 1 cup water.)
1 tablespoon fresh parsley, finely chopped

Prep:
1. Preheat oven to 425 F. Line a baking sheet with
parchement paper.
2. Chop veggies and place tomatoes, bell peppers, onion,
and garlic on the baking sheet. Bake for 20-30 minutes.
3. Meanwhile, bring a pot of water to a boil. Add pasta,
green beans, peas and carrots. Cook according to pasta’s
package instruction. Drain pasta and vegetables. Set aside.

Making It:
4. When the roasted vegetables are cooked, transfer them to
a blender. Add vinegar, oregano, salt, pepper, and parsley.
Blend into a smooth soup.
5. Transfer the blended soup to a pot and bring to a boil.
Add the milk, pasta, and veggies. Cook 3-4 minutes, until
soup is thoroughly heated.
6. Serve soup immediately.

**This recipe was revamped from the Forks Over Knoves. recipe.
I urge you to experiment to your own tastes and likings.
I sometimes just use tomatoes only, and I have mixed half milk
and half water instead of all milk. Subtitution and variety
are the beauty and wonder in a kitchen!!  It enhaunces the palate.

Enjoy!!
Marie

Savory Italian-Style Zucchini and Chickpea Dish

Italian-Style Zucchini and Chickpeas

I use all organic ingredients for health as well as flavor.

Makes 8 cups
Prep Time: 20-25 minutes
Servings: varies
Serving Size: varies

Ingredients: 
2 Tbls. Avocado oil
1 onion, chopped (1 cup)
1 large red pepper, chopped (1 1/2 cup)
6 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. dried thyme
3 medium zucchini, halved lengthwise
and cut into 1/4 inch slices (4 cups)
8 fresh basil leaves, chopped
1 cup Yummy Vegan Pasta Sauce
1 Tbls. red wine vinegar
1 tsp. Redmond’s Sea Salt
fresh ground pepper to taste

Making It:
1. Heat avocado oil in a extra large skillet or pot over medium
heat. Add the next five ingredients (through thyme); cook 10
minutes, stirring often and if needed add little water, 1-2 Tbls.
to prevent sticking.

2. Add zucchini and basil leaves; cook 10 minutes more or until
zucchini is tender. Stir is garbanzo beans, pasta sauce, vinegar,
sea salt and dash of pepper. Heat through. Serve immediately.

Alternatives:  Be creative.
*In place of red bells, I use 1 1/2 cups chopped broccoli.
*Eliminate the avocado oil and use filtered water instead.

This recipe has been revamped from the Forks-Over-Knives
Magazine version, but just as savory. This has been a weekly
meal in our house, and so simple to make. Leftover pasta sauce
is also a staple for this recipe.
*Look for 6-7 inch zucchini for best results, the larger ones
have more seeds and less flavor.

A dance of flavors…for all to Enjoy!
Marie

Italian Vegetable Stew

Italian Vegetable Stew

Serving Size: 2 cups
Servings: 8-10 hearty servings
Prep Time: 1/2 hour
Cooking Time: 45 minutes

Serve with corn bread, pita bread, or unleavened bread.

Ingredients:
1/4 cup avocado oil
2 cups fresh green beans, cut in pieces
1 large onion, sliced thin
2 large yellow or zucchini squash, cut into 1 inch chunks
2 red bell peppers, cut into narrow strips
Optional: 1 large baking potato, pealed and cut into 1/2 inch chunks
2 cloves of garlic, minced or chopped fine
1 stick of celery, chopped
1 cup fresh basil leaves
5 organic sun-dried tomatoes, soaked ahead for 1 hour
3 organic Roma tomatoes
5 organic vine ripe tomatoes, chopped in small pieces**
1 tsp Redmond Sea Salt
1 Tbs organic coconut sugar or cane sugar

** Alternative Ingredients:
Use 1 12-ounce can of stewed tomatoes instead of the vine ripe tomatoes, celery and sugar.
Use 1 6-ounce can of organic tomato paste instead of the roma tomatoes and sundried tomatoes.
*(but fresh is always tastier than canned!)

Prep Ahead:
Soak sundried tomatoes 1 hour ahead. Assemble, chop, cut the vegetables.

Making It:
1. Place the 7 vegetable ingredients into the large soup pot with oil. Sauté until tender.
2. Meanwhile, place the romas, sundried tomatoes and basil leaves in a food processor. Process until chunky and add to pot.
3. Chop the vine ripe tomatoes and add to pot with salt and sugar. Bring to boil, then cook on low heat for 45 minutes, stirring occasionally.

Alternative Cooking – Crock Pot Version
For Crock pot method, place all ingredients into crock pot and cook on high for 4 hours or all day on low.

Enjoy!
Marie