This week's post is two easy healthy recipes.
Creamy Tomato Soup
In a large saucepan heat:
1-28 oz. Trader Joe's Tuscano Marinara Sauce.
3 cups Vegetable broth.
1/2 cup raw cashews.
A handful of fresh basil leaves(10-12).
Divide mixture in half. Blend half in a high speed blender(Vitamix) along with the raw cashews (this is what will make the soup very creamy) until smooth. Return to saucepan and blend the remaining half in blender. Return to saucepan and keep warm until ready to serve. Chiffonade the fresh basil and sprinkle on top of soup.
Use your day old hard French bread or baguettes to make delicious croutons!
just cut them into bite size cubes, toss with olive oil and garlic salt. Bake at 350' until brown, approximately 10 minutes flipping once or twice.
Tempeh Vegan "Chicken" Salad
1 package Organic Tempeh.
2 tbsp. olive oil.
3 tbsp. vegan mayonnaise
2 tsp lemon juice.
3 tbsp minced onion.
2 stalks minced organic celery.
1 tbsp dried or fresh parsley.
1/2 tsp curry powder.
A dash of cayenne pepper.
Cut the tempeh into 1/2 inch cubes. Bring a few inches of water(enough to cover tempeh) to a boil in a pot. Add the cubed tempeh and allow to simmer for 15 minutes. Drain all the water. Heat two tbsp of olive or coconut oil over medium heat in a large skillet and brown the tempeh on all sides. Remove from heat and let cool. Combine the cooled tempeh in a large bowl with the vegan mayonnaise and all other ingredients making sure it is evenly coated. taste and adjust seasonings to taste. Enjoy on a bed of lettuce or multi grain toasted bread.
Have a great week.