Author: Christine

Garden Chowder

This soup is a creation of my daughter Melanie and her husband Ben. It is just delicious.

Part 1
Combine and cook until carrots and celery are soft
1 chopped onion
6 stalks of celery diced
1/2 pounds chopped carrots
2 tsp basil
1 tbsp parsley

Part 2
Add to pot and cook until zucchini is tender
2-3 small zucchini diced bite sized
2 fresh tomato diced

Part 3
Add to pot and cook till hot
4 cups almond milk
2 cups water
2 tbsp lemon juice
1/2 lb frozen corn
cashew cream (see below)
Salt to taste (approx 1 tbsp)

Cashew Cream-Boil 1 cup cashews for 20 minutes and blend with 1/2 cup almond milk.

Hummus

1 can chick peas drained and rinsed
1/3 cup water
1 tsp. roasted minced garlic
2 tbsp. Lemon Juice
2 tbsp. Sesame seeds
1/4 tsp. cumin
1/4 tsp. paprika
Smidge red pepper
1 tsp. pink himalayan salt

Place all ingredients in high speed blender (I use the blendtec twister jar) and blend until smooth.

Before blending.
The finished product.

Fic Chic Salad

3 cans low sodium garbanzo beans rinsed and chopped up
2 stalks celery diced
3/4 Pink Lady Apple diced
1/2 Sweet Onion Diced
2/3 cup Craisins
1/2 cup chopped pecans

Dressing

1/2 cup boiled cashews
1 Tbsp. Lemon Juice
1 Tbsp. Dijon Mustard
1 Tbsp. Maple Syrup
2 Tbsp. Almond Milk
1/2 tsp. Salt
1/4 tsp. Onion Powder
1/3 tsp. Pepper Medley

Blended.

Potato Salad

Dice
5 lbs red potato, leave skin on boiled but still firm and cooled in fridge
1 head celery
1/2 jar snack size dill pickles
1/2 a red onion

Blend
1/2 cup cashew pieces, boiled till soft and rinsed
12 oz plain unsweetened almond milk
2 tbsp lemon juice
2 tsp salt

Stir dressing into salad

Season with
2 tbsp. dill weed
Pepper Medley to taste
Additional Salt to taste

Twice Baked Southwestern Sweet Potato

Bake and Cool
6 medium sized sweet potato

Sauté
1 small sweet onion finely diced
1 fresh jalapeno finely diced
1 red bell pepper finely diced
1 tsp. roast minced garlic
1 tsp. Cumin
1/2 tsp. chili powder
10 oz corn

Blend
1/4 cup boiled cashews
2 tbsp. almond milk
2 tbsp. lemon juice

Carefully slit sweet potato and scoop out insides, mix with vegetables and cashew sauce. Fill empty potato shells and baked until hot and browned.img_0491

Italian Soup

Sauté
1 sweet onion chopped
1 tsp roast minced garlic

Add
32 oz tomato juice
1 28oz can petite diced tomato
2 tsp dried parsley
1 Tbsp Italian Seasoning
1 tsp pepper
4 carrots diced
1/4 cabbage diced
1 medium zucchini diced
1 can rinsed drained garbanzo beans
2-3 hand fulls baby spinach

When adding vegetables to soup keep cooking time in mind and your desired end texture. For this soup I add first carrots and let them cook a bit, then the cabbage and zucchini and let them cook just a little. At the very end I add the garbanzo beans and spinach so they just get warm.

Chickpea of the Sea Salad

Mix
4 sheets dry seaweed in clean dry blender to fine bits
Rinse and drain 4 can chick peas, use food chopper to chop coarsley
Dice 1 head celery
Dice 24 snack size dill pickles
1 diced sweet onion
1 recipe of cashew “tartar”sauce

Cashew “tartar” sauce
Blend
1/2 cup dry cashews boiled til soft
1/4 cup lemon juice
1/4 cup original almond milk
1/2 tsp salt, 1 tbsp capers.

Serve on warm tortillas with spinach, and grapes on the side.

Corn Bread Muffins

1 cup yellow cornmeal
1 cup whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp. Salt
1 cup unsweetened original almond milk
2 oz no sugar added applesauce
1 oz maple syrup

Combine dry and wet ingredients separately. Then add them together stir briefly, it should still be a little lumpy. Pour into muffin tins, makes 12 smallish ones. Bake at 350° , until they are done maybe 10 or 15 minutes or less or more.

I’ll try to remember to time them the next time I make them. My kids are like “how do you know when it’s done”.  Me “I don’t know it just smells done”. I never remember to use a timer.