Meatless Monday with Mindy
Welcome to the 2nd Meatless Monday with Mindy.
Today is a frigid, snowy, bundle up by the fireplace kind of day. Cold weather like this always makes me want a bowl of hot soup. So that's exactly what I'm going to do for supper tonight.
Usually I look forward to chopping, slicing and dicing vegetables and experimenting with new flavors. However, I have a meeting to go to tonight so I am not going to take the time to chop all the veggies that are in my crisper drawer and I'm going to cheat by using frozen vegetables.
My momma used to make a beef vegetable soup that was a, "use what you have" kind of soup. I have been making this same soup since I was old enough to start helping in the kitchen. It was the first soup that came to mind this morning as it's one of my favorites. So I plan to revamp this beef vegetable soup recipe that I have made for decades, sans beef. It's simple, fast and very tasty.
The new"recipe" goes something like this:
Sauté 1 medium onion, diced and 1 to 2 cloves of diced garlic in about 2 Tb of vegetable broth until the onion is translucent. Add 1 -15 oz can of tomato sauce, 4 cups of vegetable broth, 3 cups of water and about 1 Tb of Worcestershire sauce. Add seasonings of your choice to taste. I use celery salt, mustard seed, bay leaf and oregano, parsley and generous amounts of pepper and salt to taste. Peel and thickly dice a large potato and add to the liquid. Bring to a boil, then add 1 20 oz bag of frozen mixed vegetables and 3/4 cup of rinsed quinoa. Return to a boil, lower heat and simmer until the veggies are tender and quinoa is full, about 15 minute. Add one can of dark red kidney beans (or bean of your choice) that has been rinsed, and continue to cook until beans are heated through. Serve with whole grain bread. Mmmmmmm.... good!
I was on the phone today until lunch time so I, unfortunately, did not eat breakfast (I know, I know, not good) but for lunch, I once again had a hummus vegetable sandwich. Here is a picture and link to what this wonderful sandwich can look like. This is very close to what mine looked like today.
I used spinach and artichoke hummus today, but I believe roasted red pepper hummus is my favorite on bread! Here's a real recipe for a hummus veggie sandwich if you're interested, but remember you can't mess this up! Explore, have fun! http://www.food.com/recipe/veggie-sandwiches-vegan-184686
What are you making for supper tonight??
Today is a frigid, snowy, bundle up by the fireplace kind of day. Cold weather like this always makes me want a bowl of hot soup. So that's exactly what I'm going to do for supper tonight.
Usually I look forward to chopping, slicing and dicing vegetables and experimenting with new flavors. However, I have a meeting to go to tonight so I am not going to take the time to chop all the veggies that are in my crisper drawer and I'm going to cheat by using frozen vegetables.
My momma used to make a beef vegetable soup that was a, "use what you have" kind of soup. I have been making this same soup since I was old enough to start helping in the kitchen. It was the first soup that came to mind this morning as it's one of my favorites. So I plan to revamp this beef vegetable soup recipe that I have made for decades, sans beef. It's simple, fast and very tasty.
The new"recipe" goes something like this:
Sauté 1 medium onion, diced and 1 to 2 cloves of diced garlic in about 2 Tb of vegetable broth until the onion is translucent. Add 1 -15 oz can of tomato sauce, 4 cups of vegetable broth, 3 cups of water and about 1 Tb of Worcestershire sauce. Add seasonings of your choice to taste. I use celery salt, mustard seed, bay leaf and oregano, parsley and generous amounts of pepper and salt to taste. Peel and thickly dice a large potato and add to the liquid. Bring to a boil, then add 1 20 oz bag of frozen mixed vegetables and 3/4 cup of rinsed quinoa. Return to a boil, lower heat and simmer until the veggies are tender and quinoa is full, about 15 minute. Add one can of dark red kidney beans (or bean of your choice) that has been rinsed, and continue to cook until beans are heated through. Serve with whole grain bread. Mmmmmmm.... good!
I was on the phone today until lunch time so I, unfortunately, did not eat breakfast (I know, I know, not good) but for lunch, I once again had a hummus vegetable sandwich. Here is a picture and link to what this wonderful sandwich can look like. This is very close to what mine looked like today.
I used spinach and artichoke hummus today, but I believe roasted red pepper hummus is my favorite on bread! Here's a real recipe for a hummus veggie sandwich if you're interested, but remember you can't mess this up! Explore, have fun! http://www.food.com/recipe/veggie-sandwiches-vegan-184686
What are you making for supper tonight??
I had kale humus w/homemade rice crackers, & a baked sweet potato w/olive oil & just a lil bit of brown sugar. I love your moroccan burger recipe btw ��Sharon
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