Potato Leek Soup
3 large Leeks, white and light green parts only, chopped
2 lbs. Red Potatoes, washed and cubed (bite sized)
3 Carrots, chopped
1 Tbsp chopped Garlic
4 c Broth
2 c Water
1/4 c fresh Tarragon
S&P to taste
3 Bay leaf
2 Tbsp “Butter” (we use Earth Balance Buttery Spread)
In a heavy bottomed stock pot, heat “Butter” over medium heat, adding leeks and garlic once it begins to melt. Sautée, stirring almost constantly so the leeks do not brown, for approx. 5 minutes. Next, add potatoes and carrots, stirring a minute to incorporate. Add broth/water, salt and pepper to taste, and the tarragon. Cover with a lid and increase the heat, bringing to a boil for approx 10 minutes (to be sure the potatoes have softened). Reduce the heat to low and let simmer for a minimum of 30 minutes (and as long as several hours).
2 c Quinoa
4 c “Milk” ( we used a quinoa milk but almond, rice, or soy would work)
2 Apple ( we used golden delicious, but any would be fine)
1 c dried Figs
2 Tbsp. Ground Cinnamon
1 c chopped raw Walnuts
1 tsp. Vanilla extract
Bring quinoa and “milk” to a boil, stirring constantly so that it doesn’t scorch. Once boiling, reduce heat to low, adding the figs, apple, cinnamon and vanilla extract (everything except the walnuts). Let simmer until the mixture thickens, a minimum of an hour. Finish with the walnuts before serving.
* this would work well in a crock pot….adding everything at once and leaving on low overnight.
**experiment with mix-ins…cranberries, cashews, almonds, coconut, apricot, no fruit or no nuts….endless options!
1 lb Asparagus, ends trimmed
3 Tbsp Tamari
3 Tbsp olive Oil
1/8 c Sesame seeds
1/2 Lemon juiced
Marinate asparagus in Tamari and olive oil for a minimum of 20 minutes or up to 2 hours. Preheat oven to 375F. Lay the asparagus on a sheet tray and cook for approx 20 minutes (thicker asparagus will take longer). Remove from the oven once tender. Squeeze a lemon over the asparagus and dust with sesame seeds before serving.