Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
Add spices and stir 'til fragrant.
Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
This soup is GREAT with a grilled cheese sandwich.
echamel sauce heating up the plant based milk you chose until very
?.
For more healthy heart recipes follow me on Instagram my
Place the Plant ingredients in a screw top jar.
For the next 7 days, feed the plant daily with plant fodder.
After 7 days you can strain this liquid, and add the Final touches.
Stir until dissolved.
Bottle and leave for 7 days before drinking.
To continue, halve the remaining plant and repeat process replacing 1/2 cup of water instead of lemon juice.
Crush Oreo cookies in blender or food processor; set aside. Cream margarine, cream cheese and powdered sugar.
Mix milk, chocolate pudding and Cool Whip.
Combine the 2 mixtures.
Layer Oreos and pudding mixture, beginning and ending with Oreos. Insert artificial flower or plant into pot of dessert.
Place a few gummy worms around the top.
Worms can also be layered with other ingredients.
In a covered sauce pan cook egg plant in boiling water until tender, about 5 minutes, drain and mash.
Stir in crumbs, cheese, eggs, parsley, onion, garlic, salt and pepper.
Shape into 8 patties, cook in hot oil 3 minutes on each side till golden brown.
erve plain or with with Easy Egg Foo Yung Sauce.
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
live oil in a heavy-based saucepan. Add the onion and
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Peel egg plant and cut in 1 inch cubes.
Cook in boiling salted water and drain.
Add eggs, milk, butter, onion and 1 c. of crackers.
Place in greased quart baking dish.
Top with cracker crumbs.
Bake for 30 minutes at 350 degrees.
Easy and good.
Heat olive oil in a large skillet over medium heat. Cook and stir onions in the hot oil until deeply browned, but not burned, 30 to 45 minutes.
Combine onions, water, and garlic in a pot. Bring to a boil. Reduce heat and simmer, covered, until flavors combine, about 20 minutes. Reduce heat to very low. Stir in tamari and vegetable broth powder. Cook for 5 minutes.
Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.
o keep this dish completely plant-based.
Toss oats in a glass lunch container. Add apple, yogurt, protein powder, chia seeds, and peanut butter. Add enough water to make a watery pudding; the chia seeds will soak up any extra liquid over time. Cover and refrigerate, 8 hours to overnight. Garnish with blueberries before serving.
Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes.
Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers.
Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.
Preheat oven to 425\u00b0F (220\u00b0C). Line baking sheet with parchment paper.
Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
Bake 15 minutes or until tender and browned around the edges.
Sprinkle with basil before serving.
Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.