1 cup water, 1 cup unsweetened soy milk, 1/2 t cinnamon – bring to boil.
Add 1 cup old fashioned rolled oats. Lower flame, cook for 10 – 15 minutes stirring occasionally.
Add 1 cup blueberries and heat through (frozen is fine)
1/2 = 1 serving. Add to bowl 1 t flax meal seed and sprinkled cinnamon
cook up 2 smallish onions in spray
add baby carrots, cut up
add portion or more of TJ julienned veggies (it has beets and turnips…)
can of Amy’s black bean chili
6 Amy’s meatballs
can of corn, with the liquid
later, half T or so of red wine vinegar
EASY, QUICK, AND SURPRISINGLY DELICIOUS!
Current Refrigerator Soup Oct ’19
garlic, onions. Then
celery (with tops)
can of pumpkin
box Imagine non-chicken low-sodium broth and later on, added another one
grape tomatoes (yellow mostly)
fresh leafy greens, lots
little purple cabbage
canned rinsed drained white beans and pinto beans
little bit red lentils
1 cup brown basmati rice
not in spicy mood (which is unusual) so just salt and pep
Cut spaghetti squash in half
Remove all seeds and stuff from both halves
Put half, face down (both if fit – I have a smallish microwave – in microwave-safe dish with about an inch of water
Cook for 12 – 15 minutes
Repeat with second half
When cool enough to touch, scrape inside flesh of the squash with a fork. It will come out like spaghetti strands.
Meanwhile, in Vitamix (or food processor):
1 can diced tomatoes (15 oz)
1 can tomato paste
fresh or minced garlic I like a nice amount
1 package silken tofu
fresh baby spinach – maybe 3 cups
Just put it all together
3 big servings or 4 smaller
Yum and healthy!
Caramelized Cabbage & Onion Pasta
- 1 tablespoon olive oil or vegan butter
- 1 large yellow onion, thinly sliced
- 1 small head (or 1/2 large head) green cabbage, shredded (about 4-5 cups)
- 1 cup low-sodium vegetable or mushroom broth, plus extra as needed
- 3-4 slices vegan bacon of choice, chopped (optional)
- 1/2 teaspoon smoked paprika (or 1 teaspoon sweet paprika)
- 8 ounces pasta of choice
- Salt, to taste
- Freshly ground black pepper, to taste
- Small splash red or white balsamic vinegar, optional and to taste
- 4 tablespoons chopped parsley, or as desired
Heat the oil or butter in a large, roomy skillet over medium-low heat. Add the onion. Cook, stirring every now and then, for 5-7 minutes, or until the onions are gently browning. Add the cabbage, 1 cup vegetable broth, and vegan bacon if using. Continue cooking the vegetables for 10 minutes, stirring often, or until the onions have darkened and the cabbage is very tender. If the vegetables get at all dry, add a few extra splashes of broth.
While the onions and cabbage caramelize, cook the pasta according to package instructions.
When the pasta and vegetables are both ready, drain the pasta and add it to the skillet. Once again, if the mixture gets a little dry, add an extra splash of broth. Warm all ingredients through. Taste, and then add salt, pepper, and/or vinegar to your taste. Serve the pasta right away with chopped parsley on top.