Fresh Vegetable Basil Soup

3 Tablespoon Vegan Butter

1 Medium sized onion

1 large stalk celery

1 large carrot

1 large potato

2 large tomatoes

4 cups of veggie stock

1 tsp dry basil

1/2 small head of broccli or cauliflower

2 small zucchini

1/2 lb green peas

1-2 cloves of garlic

Instructions:

In a 5 quart pan over medium heat melt the butter. Then add the onion, garlic, celery, carrots and cook until the veggies are soft (approx 10 mins).  Meanwhile, peel the potato and cube. Dice the tomatoes (approx 2 cups). Add potato, tomatoes, veggie stock and basil to the pan and bring to boil.  Cover and simmer for 15 mins.  Add the cauliflower or broccoli and zucchini.  Simmer for 10 more minutes.  Add peas and cook for 5 more minutes.  Season with salt and pepper to taste.

Comments:

I really like this soup.  It tastes great and easy to make.  

HAWAIIAN STIR FRY

1 LB. -  EXTRA FIRM TOFU, CUT INTO CUBES ( I MAKE THEM SMALL) AND SPRINKLE WITH 3-4 TABLESPOONS SOY SAUCE

FRY TOFU IN LARGE FRYING PAN WITH SOME OIL.  FRY TURNING OVER AND SPRINKLING WITH THE SOY SAUCE.

ADD:

1 GREEN PEPPER CUT UP  ( I OMITTED THIS)

1 RED PEPPER CUT UP

1 MED ONION CUT UP

1 TSP. GINGER ROOT MINCED

FRY IN THE FRYING PAN AND THEN ADD:

1 CAN UNSWEETENED PINEAPPLE CHUNKS-  SAVE JUICE

1 CAN WATER CHESTNUTS

( I THREW IN SOME PEANUTS WHICH I LOVED THE CRUNCH IT GAVE THIS)

SAUCE:

1/2 CUP VINEGAR

PINEAPPLE JUICE DRAINED FROM PINEAPPLE

1 CUP VEGETABLE BROTH

1/3 CUP BROWN SUGAR- OR HONEY  ( USING HONEY WILL NOT BE VEGAN)

4 TABLESPOONS OF CORN STARCH-- USE WIRE WISK TO BLEND IT INTO THE LIQUID SO IT IS NOT LUMPY

COOK OVER MEDIUM HEAT UNTIL CLEAR AND BUBBLY AND POUR OVER TOFU MIXTURE

SERVE OVER RICE

THIS WAS ONE OF MY FAVORITE DISHES I HAVE MADE.  I LOVE IT.   IF YOU DO NOT LIKE VINEGARY ,SWEET AND SOUR TASTE YOU WILL PROBABLY NOT LIKE THIS. 

Vegan gluten free peanut butter ice cream

Ingredients:
1 14 oz can chilled coconut milk
3 Tablespoons of shredded dark chocolate (make sure it's vegan, Lindt has some vegan dark chocolate bars) Note: I would likely add at least 4 Tbl if I were to make it again.
1/2 cup of natural peanut butter (the ones that have sea salt added to them work better but they are more expensive).
3/4 cup of light brown sugar
1 tsp vanilla
1 tablespoon coconut oil, liquid at room temp

Instructions:
Combine the chilled coconut milk, brown sugar, xantham gum, peanut butter, vanilla and coconut oil in a blender and blend until the sugar has dissolved and everything is well mixed. (To get the coconut oil at room temp and liquid I set it I. A small bowl and placed that bowl in a larger bowl full of hot water to melt it. The melting point is in the high 70's so unless its summer or somewhere tropic you will need to get it to liquid).
Then poor it into your ice cream maker canister. Then add the chocolate shavings.
Start up your ice cream maker and let it do the rest!

Comments:
It's is very rich and creamy. I would suggest serving small scoops. Nonetheless it turned out very good!
Recipe was taken from
Gluten free goddess

Kale Salad

This is simple and really good.

Ingredients:

1 bunch of kale (get the Dino kale or also known as lacinato black kale)
1 avocado
1 lemon
Salt and pepper to taste.

Instructions:
Wash the kale and dry it. Then then tear the leaves into bite-size salad pieces. Try not to use the middle stem of the kale because it will add a more bitter taste, thus is why I would not recommend cutting the kale into pieces.
Cut the avocado and then with your hands squish and mix the avocado into the kale. The avocado should give the kale a creamy coating.
Then cut the lemon into wedges and I prefer letting each person decide how much of the lemon, salt and pepper to place on their salad.

Comments:
I really like this salad. Kale is great for you and if you haven't tried black kale/Dino kale then don't give up on kale just yet. It's actually really good!