Monday: Stuffed Sweet Potatoes with black beans and guacamole
Tuesday: Chili
We used adzuki beans, black beans and chickpeas.
Wednesday: plant-based burgers and garlic smashed roasted potatoes (we didn't use the oil)
Thursday: Thanksgiving meal
Friday: Sweet Holy Deliciousness Soup! from Rip
Ingredients:
- 2 large onions, chopped
- 6 large garlic cloves, chopped
- 2 pinches crushed red pepper flakes
- ½ teaspoon ground turmeric
- 1 teaspoon garam masala
- 6 cups low-sodium vegetable broth
- 1 cup dried red lentils
- 2 large sweet potatoes, peeled and cut into cubes
- 2 bunches kale or greens of choice, stripped or spines, spines discarded, and cut into bite-size pieces
- Freshly ground black pepper, to taste
Directions:
- In a soup pot, stir-fry the onions and garlic for a few minutes until the onions are limp. Add the pepper flakes, turmeric and garam masala and stir to coat the onions and garlic. Add the vegetable broth and lentils and bring to a boil. Decrease the heat to low, cover and simmer until the lentils are fully cooked and the sweet potatoes are tender, about 5 to 10 minutes. Add the kale and cook 5 minutes more, or until the kale is soft. Season with black pepper to taste.
- Serve on its own or over a mound of cooked whole grains
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