Red Lentil Soup with Pea Puree

I never, ever, tire of soup. This one was created using stuff in my pantry, vegetable drawers, and freezer. I used harissa just for fun, but paprika would work here just as well.

1 C red lentils
4 C veggie broth
4 small Yukon potatoes, chopped
1 small onion and 3 garlic cloves sauteed in a drop of oil
2 carrots
1 red bell pepper
1 t harissa or paprika

Cook until soupy and whirl in a blender.

In the meantime:
1 C frozen peas
some basil and parsley
salt and pepper
1/4 C sour cream
2 T milk

high speed blender : add milk until it's pouring consistency.

Broiled Grapefruit

I have been eating lots of red grapefruits this winter! They are such a treat in the dark months here in the north..... and with just a few minutes under the broiler, they become a super comforting breakfast. The cherry and brown sugar don't hurt either.

Separate the sections of the grapefruit with a sharp knife, (go around the circumference and also between all the pithy parts),  sprinkle lightly with brown sugar, add a maraschino cherry for fun, broil for a few minutes.

Artichoke and Spinach Rolls with Lemon Bechamel

There is a nice difference in presentation between regular lasagna and these lasagna rolls. It made the entire meal nicer somehow. However, I think this recipe would work fine in a more traditional lasagna presentation. Try it, and let me know :)

Here's what you need:
1 box lasagna
16 oz ricotta
3 14oz cans artichokes
1 C mozzarella
1/2 bag fresh spinach (about 3 oz)
4 C non-dairy milk (I used rice milk)
1/2 C fresh lemon juice
4 T butter
4-6 T flour (I used 6 because rice milk is a bit thin)

Here's what you do:
Cook the noodles according to the box. Rinse, drain, set aside.
Chop the artichokes and spinach. Mix veggies and cheeses together.
Working with one noodle at a time, place some filling down the center of the noodle. Roll up gently. Place in a greased casserole. Keep going until the filling is gone and the kitchen is a mess.

In the meantime, melt the butter in a sauce pan. Add the flour all at once, whisking constantly until the flour has had a chance to cook and thicken a bit. Add the milk, whisking constantly. Add fresh lemon juice to taste, making sure this is a predominate flavor. Salt and pepper to taste.

Pour sauce over the rolls and bake until bubbly. This will freeze well. So good and pretty simple even for a weeknight dinner.

Creamy Carrot Pasta

Look at those amazing colors! You know when food is that vibrant it is going to be packed with flavor. You're looking at carrot puree, cashew cream, roasted garlic, and fresh sage leaves. Simple and delicious.

Here's what you need:
1 C carrot puree : Approximately 3 large carrots and 1 cut water in a high speed blender
1 head garlic
6 fresh sage leaves plus for more garnish
1 C vegetable broth
1/2 C raw cashews
1/2 C walnuts

Here's what you do:
Cut off about 1/4 inch of the top of the head of garlic and remove the loose outer skins. Wrap in tin foil and before sealing it, drizzle with olive oil. Close the bundle tightly. Roast 350 for about 45 minutes. When cool, squeeze the cloves out using a fork or other sharp instrument.
Make the carrot puree. Add it to a medium pot. Make the cashew cream by blending the nuts with about 1/2 C water. Add it to the carrot mixture. Add the garlic and sage leaves and simmer until thick, being sure to smash the garlic with a fork.  Thin with the vegetable broth to taste. Remove the sage leaves after about 15 minutes.

Garnish with walnuts and fried sage leaves. (1/4 C oil, fry for 5 seconds, drain on paper towel)

Curried Brown Rice Salad

A most delicious and unusual rice salad found in  "The Abundance Diet" by Somer McCowan. I had to swap out a few ingredients, but this salad is full of flavor! This makes a super lot! Maybe cut the recipe in half for a more reasonable amount for your family meal.

Here's what you need:
4 C cooked and cooled brown rice (that's about 2 C raw rice)
4 ribs celery, diced 1/4 inch
2 carrots, diced 1/4 inch
1 red pepper, diced 1/2 inch
1 small bunch green onions, chopped
1/2 C roasted cashews
1/2 C cilantro, chopped
1/2 C dried cranberries

Dressing:
3 T white wine vinegar
2 t dried curry powder
1 t dried cumin
1/2 ground ginger
1/2 garlic powder
1 T peanut butter

Also add to the dressing 1/3 C date paste: 1/3 dates, 2/3 water, high speed blender.