Warming Vegetable Curry

Add 1 chopped onion, 1 chopped carrot and two stalks of celery, chopped, to large high sided skillet or soup pan. Sauté until onions soften.

Chop a bunch of broccoli, separating florets from chopped stems. Chop 1 cup of cauliflower into small florets.

Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1T of curry powder.

Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. Then add the can of coconut milk. Full fat or lite can be used.

Stir together and bring to a simmer, cook uncovered for about 15 minutes. Then add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. When the vegetables are tender stir in 1/4 cup chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.

Creamy Mushroom & Wild Rice Soup

Creamy Mushroom& Wild Rice Soup

1 lb sliced mushrooms 

1 onion, chopped

2 garlic cloves 

1 cup Wild Rice 

3 cup water

4 cup veg broth

1/2 cup cashews

1/4 cup gf rolled oats

2 tsp thyme

1 tsp rosemary 

1/2 tsp sage

In a 4 qt saucepan, over medium heat, sauté the onions in a tsp of olive oil until softened. Add the garlic and stir for 1 minute so the garlic does not burn. Then add the mushrooms. Stir to combine and cook for about 10 minutes, stirring often. When the mushrooms have released their moisture and the pan is almost dry, transfer mushroom mixture to a bowl and set aside. Into the same pan add the wild rice and water and a tsp salt. Bring to a boil, turn down heat to a simmer and cover pan. Cook for 30 minutes. While the rice is cooking, in a blender, combine cashews, oats and 2 cups of broth. Blend until smooth and creamy, about a minute. 

When the rice is tender, add the remaining 2cups of broth, the mushroom mixture, herbs and the cashew blend to the pot and bring to a simmer and cook for another ten minutes. The soup is ready when thickened. 

Garnish with more fresh herbs and a sprinkling of sliced almonds, if desired.