Ingredients 1 tablespoon peanut oil 1 small onion, chopped 1 tablespoon minced fresh ginger root 1 clove garlic, chopped 1 pinch fenugreek seeds 1 cup dry red lentils 1 cup butternut squash – peeled, seeded, and cubed 1/3 cup finely chopped fresh cilantro 2 cups water 1/2 (14 ounce) can coconut milk 2 tablespoons tomato … Read more
Ingredients 2 tablespoons extra-virgin olive oil 1 onion, chopped 4 cloves garlic, minced 4 tomatoes, chopped 3 1/2 cups cherry tomatoes, halved 3/4 cup vegetable broth 2 bay leaves 2 sprigs fresh basil, divided Instructions Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook … Read more
Ingredients 4 tomatoes medium 1 cucumber large 1 onion medium 2 cloves garlic 4 tbsp olive oil 1 tbsp balsamic vinegar 3/4 tsp salt 2 tbsp fresh basil or parsley pepper to taste Instructions Wash your vegetables well Peel the garlic and onion and roughly chop Roughly chop the tomatoes, cucumber and herbs Add all the ingredients into a blender and pulse until smooth Chill in the fridge before serving, or add a … Read more
Ingredients 1.5 oz noodles (40 g) 3 tbsp miso 4 cups water (1 l) 1 tbsp dried wakame seaweed 3.5 oz soft tofu (100 g) ½ cup onion (60 g) Instructions Cook noodles according to package directions. Drain and set aside. Heat the water in a pot and when it starts to boil, add the dried wakame seaweed and cook over medium heat for … Read more
Ingredients 3 cups coarsely chopped green cabbage 2 1/2 cups vegetable broth 1 (14.5 ounce) can diced tomatoes 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 2 cloves garlic 2 tablespoons apple cider vinegar 1 tablespoon lemon juice 2 teaspoons dried sage Instructions Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, … Read more