Potato, Leek and Fennel Soup

Another one the whole family liked!

1 bulb fennel, chopped
4-5 stalks celery, chopped
3 medium leeks, white and light green parts, chopped, rinsed and drained well
1 pound small red potatoes, diced
4 cups vegetable broth
4 oz. firm tofu
1/2 cup unsweetened plain soymilk

Saute the celery, fennel and leeks until soft and lightly browned. Add potatoes and broth, bring to a boil, and simmer until potatoes are tender. Use a stick blender or food processor to puree the soup until smooth. Puree the tofu and soymilk together in a blender until smooth, then stir into soup.

Really Easy Lentil Soup

I get a lot of people asking what I eat, so I’m going to try to post more often, even the mundane (though tasty!) stuff like tonight’s soup.

Chop/cube/dice whatever vegetables you have handy. Cook the aromatics and firmer veggies in a little olive oil in a soup pot until soft and lightly browned. Add about 1.5 cups rinsed and drained lentils (I used a combination of red and french tonight, but any variety will work) and 6 cups of water or broth, bring to a boil then reduce heat and let simmer until lentils are tender (20 minutes or so). Add softer vegetables and simmer for a few more minutes. Then add a few handfuls of leafy greens, simmer a few more minutes until everything is cooked through. Season with salt and pepper to taste. Serve as-is or with a dallop of plain yogurt. Simple, fresh, healthy and delicious!

The Best Vegan Lasagna

The Best Vegan Lasagna

' 20 oz whole grain lasagna noodles

' Filling:

' 1 Tblsp olive oil
' 1 large onion and 1large red bell pepper, finely diced
' 3 cloves garlic, minced
' 2 lb extra firm tofu, crumbled
' 1 eggplant, 3 zucchinis, 2 portabello mushrooms, finely diced
' 1/3 cup Tahini
' 1 Tblsp nutritional yeast
' Pepper and salt, to taste

' Pesto:

' 2 large handfuls basil leaves
' 1 lb. Spinach, steamed
' 1/4 cup olive oil
' 1 cup raw walnuts
' 1 Tblsp lemon juice
' 1 Tblsp minced garlic
' Salt and pepper to taste

' Garnish:

' 1 – 3 heirloom tomatoes, 1/2″ slice

1. Boil water in a large pot. Add a drop of olive oil and the noodles. Reduce heat to medium high and cook until pasta is al dente. Rinse in cold water, set aside
2. Sautee veggies in a large pot, beginning with onions, garlic and peppers and adding the rest once the onions and peppers begin to soften. Cook until soft and golden (up to 30 minutes)
3. Reduce heat, add crumbled tofu, cook 5 minutes, stirring. Mix with remaining filling ingredients and set aside
4. Pesto: process all ingredients in a food processor
5. Preheat oven to 350 degrees
6. Lightly oil the pan. Layer noodles, 1/3 pesto, and filling – twice.
7. Finish with a layer of pasta, then pesto, then garnish with sliced tomatoes
8. Bake until lasagna is thoroughly heated, approximately an hour
9. Cool 10 – 15 minutes before serving