Today, we were on the road back home from seeing family and we decided to stop at Ninth Street Bakery for lunch. It was a few blocks from Duke University. We almost tried the Luna Living Kitchen Chapel Hill location but then we both said it was best to try something new. I was intrigued by a bakery offering several plant-based options. As soon as we walked in, we knew we were in for a feast. The smell alone was enough to buy out the store. Trying to be gluten-free saved me in this bakery. I could have walked out with a loaf of cinnamon raisin bread under each arm. Anyway, on to what we ate.
I ordered the Thai curry bowl, the savory hand pie (don’t think the flour was wheat) and a side salad. Jeff had the dal lentil soup and the savory hand pie. We loved every bit of it. The freshness and the flavor impressed us both. We left feeling satisfied and didn’t think of eating for hours afterwards. It has been incredibly encouraging to find healthy, plant-based options out on the road. It totally dispels the idea that you can’t be responsible for your health even if you travel frequently.
We would definitely come back again. As for next Monday, I already have a recipe in mind that I am excited to try!
Tonight, hubby found the recipe on a website for No Meat Athlete. He and I are considering following their meal plans for a week to accelerate the process on our wellness journey. Plus, the site is full of whole foods plant-based recipes which I would like to cook regularly. It’s so easy to fall into the vegan junk food or takeout trap. It’s delicious but ultimately costly and more calorie laden than cooking at home. Here is the recipe:
1-2 teaspoons Extra Virgin Olive Oil (optional)
1 Small Onion, chopped
2 Celery Ribs, diced
4 cloves Garlic, minced
¾ teaspoon Dry Rosemary
1 cup any Tomato Sauce
6 cups Vegetable Stock
1 can (15 ounces) or 1.5 cups cooked Chickpeas, drained and rinsed
1 bunch Kale (about 8 leaves), preferably Lacinato (Dinosaur), torn into bite-size pieces, coarse stems removed
4 ounces Whole Wheat or Alternative-Grain Linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta)
Sea salt, to taste
½ teaspoon fresh ground black pepper
Heat the oil, if using, in a large pot over medium heat.
Add the onion, celery, garlic, and 1 teaspoon of the rosemary and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
Garnish with the remaining teaspoon of fresh rosemary and optionally, a drizzle of olive oil.
We loved it.. not oily and filling for sure! So glad we chose to sign up for these recipes!
I know I didn’t post a recipe last week but for some reason it felt like a lot longer. I have been working feverishly on a project that is coming to a close and it felt amazing to get back to Meatless Mondays by trying this recipe from allrecpies.com.
Here is the link: http://allrecipes.com/recipe/25333/vegan-black-bean-soup/
1 tablespoon olive oil
1 large onion-chopped
4 cloves garlic-chopped
1 stalk of celery
2 tablespoons chili powder
1 tablespoon cumin
1 pinch black pepper
4 cups vegetable broth
4 15 oz. cans of black beans
1 15oz can of whole kernel corn
1 14.5 oz. can of crushed tomatoes
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
I was unsure how much I would like it without salt but the pepper, chili powder and cumin, onions and garlic provided more than enough flavor. It was relatively easy to make it and we both loved it!
This week, especially after a couple of days of snow, I decided to make a soup as part of our dinner tonight. Hubby found this recipe from choosingchia.com:
1 large sweet potato
2 cups carrots
1 tbsp vegetable oil
1 garlic clove
2 tbsp grated ginger
1 liter vegetable broth
pinch of cayenne
salt & pepper to taste
Preheat your oven to 400 degrees and line a pan with parchment paper.
Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic and and add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste.
Roasted carrots and sweet potatoes
No veggie broth? No problem!
After simmering for a half-hour, it was ready to be blended.
It turned out to be amazing. Because of the onions and garlic clove, I barely had to salt and pepper to taste. I also did not have veggie broth so I mixed water with Goya salad and vegetable seasoning and added that to the onions, garlic, ginger and cayenne. I also used 1 tablespoon of ginger instead of 2–it’s all we had left. Hubby told me we already had everything we needed to make this soup so the improvisation was clearly not planned. But that’s ok. Sometimes, that’s how it is and it did not disappoint.