Tuesday, October 28, 2014

Tasty Tuesday

The dogs woke me up at 4:00 this morning needing to go out. Then when I was just about to go back to sleep they started barking...again:( Grrr! So, I got up with them about 5:00! I have enjoyed two cups of Yerba Mate` tea so far and am thinking breakfast is next on the agenda! 

I want to share a product with you that we just discovered at Costco. It's called Orgain Organic Protein plant based powder! The flavor at Costco is Creamy Chocolate Fudge and it is so yummy! If you need a quick pick-me-up or want to cut out calories from a meal or two, this is a great Vegan alternative to Dairy-based protein powders. It has 21 grams of protein, 5 grams of fiber, 4 grams of fat and only 150 calories per serving when mixed with water. We mix ours with rice or coconut "milk" so there are a few more calories added. You can also purchase this product at Amazon where you can also purchase the Sweet Vanilla Bean flavor.

Now, on to today's recipe! Today I wanted to remind you of a recipe I shared last year...Curried French Lentil Soup! I am going to make this soup for the church potluck this weekend and I am looking forward to making it. This recipe makes a HUGE pot of soup so I will have enough for lunch on Friday PLUS potluck! This recipe would be easy enough to cut in half.

Curried French Lentil Soup
from 350 Best Vegan Recipes by Deb Roussou

1 Tbsp        olive oil
1               large onion, chopped
3               carrots, peeled and chopped
2               stalks celery with leaves, chopped
4               cloves garlic, minced
1 Tbsp       Curry Powder (I used Sambar Curry Powder--Masala)
10 cups      Vegetable Broth
1               can (28 oz) diced tomatoes with juice
2 cups        French puy lentils, picked through and rinsed
2               bay leaves
2 cups        cubed red potatoes
3/4 tsp       salt
3/4 tsp       freshly ground black pepper
2 Tbsp       chopped fresh parsley
  1. Place a large saucepan over medium heat and let pan get hot. Add oil and tip pan to coat. Add onion, carrots, celery and garlic and cook, stirring occasionally, until softened, 8 to 10 minutes. Stir in curry, broth, tomatoes with juice, lentils and bay leaves and bring to boil. Reduce heat, cover and simmer, for 35 minutes. Add potatoes and cook until potatoes and lentils are tender, 15 to 20 minutes.
  2. Remove from heat. Stir in salt, pepper and parsley. Discard bay leaves and serve hot.
There's no better comfort food on a cold Fall or Winter day than a bowl of hot soup! 

I hope you enjoy this recipe! Tomorrow...a card! Thanks for stopping by!