Pumpkin Curry Soup
Here’s another winter-warming soup. This one uses pumpkin, which is an excellent source of carotenoid antioxidants which studies have shown help prevent cardiovascular disease and cancer. (Superfoods, The Healthiest Foods on the Planet) The recipe is adapted from a Libby’s Pumpkin recipe. I thought it needed a little more substance so I added bulgar and a little extra curry. I also replaced the evaporated milk with soymilk.
Here are the ingredients you will need:
2 tbsp olive oil
1 cup chopped onion
2 cloves of garlic or to taste
2 tsp curry powder
2 cups vegetable broth
1 cup water
1 can (15 oz) pumpkin
1 cup soymilk
1/4 cup bulgar
Cook onion and garlic in olive oil for 2-3 minutes or until tender.
Stir in curry powder and cook for another minute.
Add vegetable broth, water, pumpkin and bulgar.
Bring to a boil, then reduce heat to low and cook for 15-20 minutes, stirring occasionally.
Remove from heat and use a hand blender to smooth out the onions.
Add soymilk.
Serve and enjoy knowing it is good and good for you!
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Carrot and Orange Soup
One of my favorite things to make in the winter is soup. There is something about soup that just warms the bones, and it leaves a wonderful aroma in the air that makes the house feel more homey! This is a delicious recipe that is light and refreshing for winter or summer. If you want to make it more hearty you can also serve it with ground walnuts. I often take this soup to work for my lunch and bring a little container of ground walnuts to sprinkle on top.
This recipe was adapted from a recipe I found on the International Vegetarian Union website.
Here are the ingredients you will need:
2 pounds of sliced carrots
2 tbsp olive oil
2 cups chopped onion
2 large celery stalks, diced
4 cups water
1 1//2 cups fresh orange juice
1 tsp each cumin, coriander, ginger
1/2 tsp nutmeg
1 cup soymilk
Start by cooking onion and celery in olive oil on medium heat until transparent.
Add carrots, water, juice and spices and mix everything together.
Bring to a boil, then cover and simmer on medium heat for about 30 minutes or until vegetables reach desired consistency.
Remove from heat, and blend with a hand blender until relatively smooth.
Return to stove and mix in soymilk.
Serve it hot or cold depending on your taste.
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Best Veggie Burgers
There are a lot of veggie burger recipes out there, but I have to say this is the best one I’ve found. My Dad–a meat eater, even said that he likes them better than real hamburgers. The nice thing about this recipe is that you can literally use anything you have in the fridge. I got the recipe from my Mom and she makes them differently every time.
They are delicious as a traditional burger with a bun, but also very tasty without the bun! I like to make them and freeze them so I just pull a couple out of the freezer and cook them as needed. The original recipe came from the Urban Peasant cooking show.
So here’s approximately what you’ll need:
2 cups walnuts or pecans
1 cup breadcrumbs
1 package of Spinach (I like fresh but you can also use frozen just be sure to drain it well)
1 can kidney beans or chickpeas
1 bunch green onions
2 cups baby carrots
Garlic to taste
2 eggs (or can also add some mayonnaise or sticky rice to help it all stick together)
Begin by blending all ingredients in the food processor.
Mix well.
Add eggs and/or mayonnaise.
Form into patties and grill, broil or pop in the toaster oven!
Serve with or without a bun.
Veggie Yogi 