Spanish Chickpea Soup

Ingredients

2 tablespoons of olive oil
1 onion, diced
2 sticks of celery, diced
2 cloves garlic, diced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/4 cup lemon juice
1 jar cooked chickpeas ( Whole Foods Markets)
1 can organic tomatoes, diced
4 oz frozen peas
salt and pepper

Directions:

Sautee first 3 ingredients in the olive oil for 5 minutes. . Add the spices and sauté for another 3-4 minutes. Pour in stock, tomatoes , lemon juice and half the chickpeas and bring to the boil for a few minutes. Then put it in a food processor and process until smooth Place back in the saucepan, add the frozen peas and the rest of the chickpeas, and heat through until the peas are cooked.

Vegetable Tofu Paella ( fast and easy)

2 1/2 cups sliced leeks
3 cloves garlic diced

4 and 1/2 cups water
1 tbsp. instant vegetable broth powder
1/2 tsp. turmeric
salt to taste and pepper to taste
2 cups long grain brown rice
1 cup sliced carrots
2 cups defrosted frozen peas,
1/2 bag defrosted artichoke hearts ( can be purchased at Trader Joe's)

1 cup defrosted frozen corn
1/2 cup chopped roasted red pepper
1 cup sliced black olives

1/2 cup sliced green olives

1 cup of cubed tofu

Olive oil spray for sautéing or 2 tsp. olive oil

Sauté the leeks and garlic over medium heat for 1 minute, stirring frequently. Stir in the water, stock powder, turmeric and salt and pepper. Bring to a boil. Stir in the rice, carrots and artichokes. Cover, reduce the heat, and simmer for 18 minutes.

Quickly sprinkle the peas, corn, olives, chick peas, tofu and red pepper on top of the rice. Cover and remove from the heat. Let sit until the rice is tender and the vegetables are thoroughly heated, about 2 minutes. Add pepper to taste and additional salt if needed. Stir well and serve.

Corn Bread

1 cup cornmeal

½ cup whole wheat flour

½ cup oat flour (grind oatmeal in blender)

½ tsp. sea salt

1 tsp. baking powder (aluminum free)

1 ½ cups buttermilk

2 tablespoons frozen orange juice concentrate or ¼ cup unsweetened applesauce

Preheat oven to 350 degrees. Mix dry ingredients in a mixing bowl. Add wet ingredients. Cover for one hour. Pour into a well greased bread loaf pan for 40-45 minutes. Remove & cool..

Baked butternut squash with cinnamon, cranberries and pecans

2 cups cubed raw butternut squash

1 cup sliced apples

1 cup pecans, chopped

1 cup raisins, copped

1 cup raw cranberries, washed and chopped in the food processor ( optional)

2 tsp. cinnamon

3/4 cup apple juice or frozen orange juice concentrate ( diluted in 1/2 cup water)

Preheat oven to 375 degrees. Place butternut squash and apples in a baking dish. Mix pecans, raisins, cranberries, cinnamon and juice for 45 minutes or until squash is baked. pour remaining juice over squash and cover with foil.

Next column for cinnamon apple recipe.

For an easy crock pot baked apple recipe go to our crock pot recipe page.

Recipes

Baked apples with cinnamon and pecans

6 cored apples

2 cups pecans, chopped

1 cup raisins, copped

1 cup raw cranberries, washed and chopped in the food processor ( optional)

2 tsp. cinnamon

1/2 cup apple juice or frozen orange juice concentrate ( undiluted)

Preheat oven to 375 degrees. Place apples in a baking dish. Mix pecans, raisins, cranberries, cinnamon and juice, stuff in core of apple and bake for 1/2 hour or until apples are baked. pour remaining juice over apple and cover with foil. Eat hot with frozen yogurt.

For an easy crock pot baked apple recipe go to our crock pot recipe page.