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July 2016

2 cups red lentils (wash/rinse)
1 heaping tsp minced garlic (about 3 cloves)
1 cup diced onion (about 1 onion)
1 tsp cumin seeds
5.5 cups water
2 tsp coriander
1/4 tsp cayenne pepper
8 ounce can tomato sauce
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp cumin

YUM! This seems to be a winner.

Adapted from Tasty Bite Jodhper Lentils ingredient list, and Colleen Patrick-Goudreau’s The Vegan Table.

(Original recipe called for 1 tsp coriander, it’s a bit much, so 1-2 tsp is okay.)

http://www.tasteofhome.com/recipes/vegetarian-split-pea-soup

Vegetarian Split Pea Soup

6-8 cups vegetable broth
2 cups dried green split peas, rinsed
1 medium onion, chopped (about 1 cup)
1 cup chopped carrots
2 celery ribs, chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon ground cumin

1/2 teaspoon salt
1/4 teaspoon pepper

Directions
1. In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until peas are tender, stirring occasionally.

2. Add salt and pepper; simmer 10 minutes longer. Cool slightly. In small batches, puree soup in a blender; return to the pan. Heat for 5 minutes.

ALL 50 STATES! CROSSED OUT = I HAVE CACHED IN
Alabama
Alaska
Arizona
Arkansas
California
Colorado
Connecticut
Delaware
Florida
Georgia
Hawaii
Idaho
Illinois
Indiana
Iowa
Kansas
Kentucky
Louisiana
Maine
Maryland
Massachusetts
Michigan
Minnesota
Mississippi
Missouri
Montana
Nebraska
Nevada
New Hampshire
New Jersey
New Mexico
New York
North Carolina
North Dakota
Ohio
Oklahoma
Oregon
Pennsylvania
Rhode Island
South Carolina
South Dakota
Tennessee
Texas
Utah
Vermont
Virginia
Washington
West Virginia
Wisconsin
Wyoming

LIST OF STATES I HAVE NOT GEOCACHED IN AS OF MAY 2016!
Alabama
Alaska
Arkansas
Colorado
Connecticut
Idaho
Illinois
Indiana
Iowa
Kentucky
Louisiana
Maine
Massachusetts
Michigan
Mississippi
Montana
Nebraska
New Hampshire
New Mexico
New York
North Dakota
Ohio
Oklahoma
Rhode Island
South Dakota
Tennessee
Utah
Vermont
Wisconsin
Wyoming

I’ve been hankering for yakisoba teriyaki take-out, like I used to get from the little place in the Morgan Junction, and eat in the ferry line.

This recipe seems like it is similar. I won’t use any oil (or animal products) when I make it, but really it’s just yakisoba noodles, teriyaki sauce, and topped with sesame seeds. Seems simple enough! We’ll see :)

Teriyaki Chicken Noodle Bowls

HCH Corn Chowder

Yuck! This was not for me….

IMG_8111IMG_8112

SINGLE SERVING
1/2 cup quick oats
1 cup soymilk
1/2 cup diced strawberries
1 tbsp sugar

MAKE A BIG POT
2 cups quick oats
2 cups soymilk
2 cups water
2 cups sliced strawberries
1/4 cup sugar

Homemade Vegan Yogurt

So far I’ve had great success with just plain soymilk (soybeans and water) plus starter. I’ve been straining it after it cools to make it even thicker. I like sweet so I’ve been topping with maple syrup.

Trying a new pre-sweetened batch this morning:
1 quart soymilk
1/3 cup sugar
1 tsp vanilla extract
3 heaping tbsp starter (yogurt)

Warm on the stovetop to 110F. Whisk soymilk and sugar until dissolved. Stir in vanilla and gently stir in starter. It’s in the yogurt maker now – we will see!