Vegan Mushroom Barley Soup

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In the month of November who doesn’t love a good soup or stew. This recipe is for a vegan mushroom barley soup that We think you will enjoy.

Here’s what You will need to have:

3 tablespoons of olive oil. 

1 1/2 medium onion chopped.

1 1/2 cups dry barley rinsed.

1 teaspoon garlic powder.

One fresh sprigs of Rosemary organic preferred.

24 ounces creaming mushrooms.

Three large carrots chopped (organic preferred)

Two containers of Trader Joe’s low-sodium vegetable broth.

One organic Bayleaf (Turkish believes are nice as well).

Add salt to taste.

Add 1 quart of water.

Directions:

In a large stockpot  over medium flame heat the olive oil, add the onions and carrots, sautéed for about five minutes. Now add the 24 ounces of sliced mushrooms, cook until soft. Add three cups of barley (pearl) and sauté for five minutes.  Add the liquids and cook until done.

Seafood Gumbo – In A Hurry

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Time and traditions have gone into some of the greatest gumbo’s and seafood gumbo’s that I’ve ever tasted… however when you’re no where near any true gumbo houses, you have to improvise, and that’s where Trader Joe’s came in to the rescue! Continue reading

Silvana’s Vegan Stuffed Bell Peppers

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Silvana and I just love the red and yellow bell peppers, which are available year round. This is a super easy 11 step recipe that you can serve as an appetizer, add it to your weekly lunches, or even serve it up as a main course. You can modify this recipe to make it your own by adding or subsisting sautéed vegetables.

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Silvana’s Vegan Fall Soup

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img_0847This is Silvana’s go to vegan fall soup base. Depending on what is on hand, is what gets added to this easy to cook soup that lasts all week long. To make this a heartier soup, you can add steamed brown rice or cooked noodles. Buon Appetito.

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Vegan Organic Honeynut Squash

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Of the squashes out there, one of the most under-rated have to be the Organic Honeynut Squash. Unlike the Butternut Squash which has the consistency of a potato, the Honeynut by its name, has a very sweet flavor and a creamy texture.


Here is what you’ll need:

  • Cookie sheet covered in tinfoil.
  • Saucepan.
  • Organic Butternut Squash (2).
  • Earth Balance (original) buttery spread.

Cut in half, remove the string and seeds and bake at 350 degrees for 30 minutes.

In a saucepan, you’ll want to melt a tablespoon of Earth Balance.

When the Honeynut Squash is fresh out of the oven, and you can stick a small fork into it to confirm its readiness, just drizzle the melted Earth Balance all over it. Serve and enjoy! Some might want to season it to taste with a hint of salt, others have added sugar, it’s up to you.

If you want a Vegetarian option, sprinkle Gorgonzola over it.

Warmly,

Silvana & Geoffrey

Vegetarian Spegetti Squash

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Since fall has fallen upon us, it’s time to enjoy the squashes that are appearing in abundance at your local grocers and farmers markets.


This super easy recipe is fun and super healthy. Here is what you’ll need:

One Organic Sweet Onion

Cremini Mushrooms (Trader Joe’s bag)

Baby Spinach (Trader Joe’s bag)

Spegetti Squash

Gorgonzola Cheese

Olive Oil

Italian Parsley

Salt

Skillet

Dice up the onions add them to the skillet with the sliced Cremini Mushrooms and sauté them in olive oil (salt to taste). When the onions are browned, add the bag of baby spinach and sauté until cooked down, then add two tablespoons of Gorgonzola cheese and allow to melt in as you mix it in, then set aside.

Cut the Spegetti Squash, remove the string and seeds and place both halves face up on a cookie sheet covered in tinfoil. Lightly drizzle olive oil over both halves and season and salt to taste).  Place both halves face down and bake in the oven 350 degrees for about 35-45 minutes (or until done).

Flip the Spegetti Squash and with a fork run it through to create that Spegetti texture. Add the sautéd onions, Cremini Mushrooms and Baby Spinach directly into the two halves Spaghetti Squash and mix everything together. Lightly sprinkle the Gorgonzola cheese on top, enjoy!

Warmly, 

Silvana & Geoffrey

New Mexico Hatch Peppers-Vegan Rustic Guacamole

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peppersHere’s a New Mexico flavor inspired Guacamole. This is another rustic take on a very tasty side dish, or even made as a main ingredient for a main course. Remember, if you use organic ingredients, it always tastes better. I hope you enjoy it, Warmly, Geoffrey.

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Ice Tea Spritzer

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Here’s a quick way to make a refreshing spring time iced tea-spritzer, where you don’t require anything but your favorite flavorful tea, ice and some soda water or mineral water. Today I purchased Teavana’s Youthberry naturally flavored white tea blend from Starbucks with one thing in mind, making a Tea-Spritzer!

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Silvana’s Vegan or Vegetarian Vegetable Soup

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On a cold day, a bowl of vegetable soup will warm the heart, and bring a bit of good food to your tummy. My amazing better half Silvana made this for dinner the other night, it was so good, I had it for lunch today! Who doesn’t love a good bowl of soup? Below is the how-to, so you yourself can enjoy too.

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Vegan Tomato Sauce

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IMG_0741Why buy canned/jarred pasta sauce? The whole process is super simple and very satisfying when you do it yourself. Below is a simple recipe that I cooked up literally on 10/04/2015 for dinner for Silvana and myself. Only took a few hours in total, and what turned out was far better than anything you would have bought. I hope you enjoy it, Warmly, Geoffrey.

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