A Great Book: Okay, So Now Your a Vegetarian

So, you wanna become a vegetarian?

  Being a vegetarian isn't as easy as it looks. And becoming one, is even harder.  You need to have the will power. Your parents might not support you but, this is what you are putting into your body so they can't stop you. Thats advice for people not old enough to make there own decisions. I became a vegetarian with my best friend, Justine, after her papa told us all about when he worked at a slaughter house and what he had to do. He was trying to scare us and it worked. We swore to be vegetarians. Both of our parents assumed that it would last for a week at most. I have proudly been a vegetarian for two years and I don't plan on stopping it anytime soon, or anytime at all. She was on and off because being a vegetarian is very hard and expensive. Her mother also didn't approve so she had no choice but, to go back and forth. I remember when my friends mother made "meatless" chili for us one night at dinner time. The next hours were spent with stomach grumbles as loud as a corvette engine and headaches rated a 100 out of 10 in pain. Finally, her mother apologized and said that she forgot it had meat in it. My friend and I knew she was lying and that she just didn't support our decision. Their are 10 easy steps to becoming a vegetarian:

1) Have a reason (Ex. animal lover, don't like the taste, religious beliefs, staying fit and heathy, want to try something new, economics, etc.)

2) Read up! I love goveg.com, so try it even if you aren't becoming one!

3) Find a website with recipes for your every needs. ) I recommend keeping a note book of your favorite recipes and where you found them)

4) Start cutting out different meats every week and see how you do or cut it out all at once.

5) Find protein substitutions.

6) Tell friends and family and see how they react. But, if they disagree, it's still up to you.

7) FInd vegetarian foods you like and restaurants you like.

8) Talk to  your doctor and another doctor that can help you with the process.

9) Take any recipe with meat and use "fake" meat. (Ex. Morningstar)

10) Maybe organize a group of vegetarians to talk to and share recipes or look in your area for one to join!

Congrats, your a vegetarian! F0r more information, email me at hgdazzeo@gmail.com!

Philly Cheese- "Steak" Sandwich

To add a little more pizzazz to your sandwich, try topping it with some fresh lettuce and tomato.

What you will need:

• 2 teaspoons olive oil
• 1/2 small onion, thinly sliced into rings
• 1/2 teaspoon chopped garlic
• 4 ounces seitan, cut into thin strips
• 1 tablespoon anchovy-free Worcestershire sauce
• 1 hoagie roll, cut in half lengthwise
• 2 slice provolone cheese

Directions:

1. In a medium-size skillet over medium-low heat, heat the olive oil. Add the onion and garlic. Saute until the onion lightly browns, about 4 minutes. Add the seitan and Worcestershire sauce. Cook until the seitan is browned on both sides and heated through, about 3 minutes. 
2. Transfer the hot onions and seitan from the skillet to the bottom half of the hoagie roll. Top immediately with the cheese slices. Place the top half of the hoagie roll over the cheese. Wait several minutes for the cheese to melt and then serve immediately. 

Serving Size: 

1 person

Optional: Frys, Peas, Carrot, etc.

Rice With Fresh Vegetables

  Rice with fresh vegetables can be easy to make and they are not  time consuming. Whether your on the go or heating it up for a quick lunch Rice With Fresh Vegetables will do you good.

  What You Will Need:

   

•    Corn (not on the cob)
•    Red Bell Pepper
•    Green Bell Pepper
•    Rice Of Your Choice
•    Medium Sauce pan
•    Small Sauce pan
•    Water

    Directions:

  

1.  Chop Up Red Bell Pepper and Green Bell Pepper and prepare your corn.
2.  Put Rice Into medium sauce pan with water, for 10 minutes
3.  Put aside Rice for 5 minutes 
4.  Put Red bell pepper, Green bell pepper, and Corn Into small sauce pan add 1/2 cup of water, cook for 5 to 10   minutes 
5.  Mix Vegetables with rice 
6. Let cool of for 3 to 5 minutes!

   Servings:

• 1 to 2 People

          

French Mocha Cafe

If you prefer your drinks iced, skip heating the coffee. Just mix it all together and then add ice. C'est tres bon!  Whether you are on the go or just need some more bounce in your step, this caffeinated or un-caffinated drink will perk you up!

What you will need:

• 1 cup of very hot strongly brewed coffee
• 2 tablespoons milk
• 1 tablespoon chocolate syrup

Directions:

1. Add all the ingredients to a cup of coffee and stir well. Add more chocolate or milk to taste. Reheat in the microwave if you like your drinks warmer.
2. Serve immediately.

Serving Size:

1 person

Baked Granola Apples

Baked apples are inexpensive to make, fast to cook in the microwave, and easy to clean up. Try this recipe when you are in a hurry or when you want something nice and warm to fill you up.

What You Will Need:

• 1 baking apple ( Golden Delicious, Red Delicious, Rome, etc.)
• 1 tablespoon granola, slightly crushed
• 2 teaspoons brown sugar
• 1 teaspoon margarine

Directions:

1. Core the apple and pare a 1-inch strip of skin from around the middle.
2. Place the apple in a small, microwavable dish. Layer the granola, brown sugar, and margarine into the center of the apple.
3. Cover with plastic wrap and microwave on HIGH power for about 3 minutes. The cooking time will depend on the type of apple, the size, and the power of your microwave.

Serving Size:

1 person

Tunisian Vegetable Couscous

   

       What You Will Need:

 

      

•      1 red onion, chopped
•      1 zucchini, coarsely chopped
•      1 yellow squash, coarsely chopped
•      1 carrot, coarsely chopped
•      1 red bell pepper, coarsely chopped
•      1 yellow bell pepper, coarsely chopped
•      1/2 cup sliced baby portabella mushrooms
•      4 cups vegetable broth
•      1/2 teaspoon smoked sweet paprika

•     1/4 teaspoon salt
•     1 tablespoon chopped fresh cilantro
•     1 (16 ounce) can chickpeas, drained
•     2 Roma tomatoes, sliced
•      2 cups dry couscous 
•      1 teaspoon grated orange zest
•      1/4 teaspoon ground cardamom

         Directions:

1. Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

     Servings:

•     6 People

    

  

   

Stir Fried Sesame Vegetables with Rice

• 
  

          Ingredients:

•  1 1/2 cups vegetable broth
• 3/4 cup uncooked long-grain white rice
• 1 tablespoon margarine
• 1 tablespoon sesame seeds
• 2 tablespoons peanut oil
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch piece 
• 1 large red bell pepper, cut into 1 inch pieces
• 1 large yellow onion, sliced
• 2 cups sliced mushrooms
• 2 teaspoons minced fresh ginger root

• 1 teaspoon minced garlic
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

   

      Directions:

1. Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
2. Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.

   

        Servings:

• 4 People

                          

Hearty Vegetable Lasagna!

 Ingredients: 

• Lasagna Noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup, chopped green pepper
• 3/4 cup, chopped onion
• 3 gloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 jars of pasta sauce
• 1 teaspoon, dried basil
• 1 container part skim ricotta cheese
• 4 cups, shredded mozzarella cheese
• 2 eggs
• 1/2 cup, grated parmesan  

Directions:

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Serving Size: 

12 people

Easy Vegetarian Pot Pie!

   

 What you will need:

 

•  One can of condensed cream of potato soup
•  One can of mixed vegetables, drained
•  1/2 cup of milk
•  1/2 teaspoon of dried thyme
•  1/2 teaspoon of ground black pepper
•  2 frozen pie crusts, thawed
•  One egg, lightly beaten   

           

        Directions: 

1. Preheat oven to 375 degrees F
2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper.
3. Spoon the filling into bottom pie crust. Cover with top crust and crimp edges to seal. Slit top crust, and brush with beaten egg.
4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.

     Serving Size:

•  6 people

               

Soup Snack!

   
Today's recipe is an easy soup for an easy lunch!

You will need:

1. Better Than Bouillon vegetable broth or canned vegetable broth
2. Salad pasta or any small pasta
3. Pot
4. Spoon
5. Drainer

Step One: Boil some water in a pot.

Step Two: Boil the pasta for about 7 or 8 minutes

Step Three: Add in a a teaspoon to the boiling water

Step Four: Let it boil, stir consistently.

Step Five: Add butter or salt.


Pasta:

Broth:

Enjoy!!!!

My New Best Friend

This is my best friend, Better Than Bouillon. This is a great vegetarian broth that I use for everything. I make soup with it a lot. You only have to use one teaspoon to make soup for 2-3 people. One jar is more than an 8 ounce can of broth and my personal opinion is that it is better than canned liquid broth! My new recipes will include this broth! I recommend!

Web Link Time!

Here's some vegetarian sites to check out...other than mine!

1. www.vrg.org/

2. www.care2.com/channels/ecoinfo/vegetarian

3. vegweb.com/

4. www.goveg.com/

Been awhile....

It's been awhile since we have discussed our vegetarianism, but I'm back. New recipes to come!

Black Bean Quesadilla's

• Pri
• Fro
  

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4 servings

Active Time: 15 minutes
Total Time: 15 minutes

Nutrition Profile

Low cholesterol | High calcium | High fiber | High potassium |
View Our Nutrition Guidelines »

Ingredients

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
• 1/2 cup prepared fresh salsa (see Tip), divided
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced

• 
  

• 
  

• 
  

Preparation

1. Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Tips & Notes

• Look for prepared fresh salsa in the supermarket refrigerator section near other dips and spreads.

Nutrition

Per serving: 377 calories; 16 g fat ( 5 g sat , 8 g mono ); 13 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 13 g protein; 10 g fiber; 679 mg sodium; 581 mg potassium.
Nutrition Bonus: Calcium (25% daily value), Folate (23% dv), Iron (19% dv), Potassium (17% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 1/2 starch, 1 1/2 lean meat, 2 fat

Sorry for no pictures!

I'm sorry for last nights dinner! It had no pictures because, well it just wasn't working! More recipes will have pictures! Sorry again! c:

Salmon with Mustard and Brown Sugar Glaze

yield: Makes 6 servings

active time: 15 minutes

total time: 25 minutes

Ingredients

• 3/4 cup dry white wine
• 1/4 cup butter, cut into small pieces
• 1 teaspoon Old Bay seasoning                               
• 1 2-pound center-cut skinless salmon fillet

• 1/3 cup spicy brown mustard (such as Gulden's)
• 1/4 cup (packed) golden brown sugar

Preparation

Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. 

Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.

Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

October 4th's breakfast!

We are going easy tomorrow morning with:
Scrambled eggs and Orange Juice!!! Post and pictures to come soon!

Resources???

Please look up: The Vegetarian Resource Group or contact ME!!!

Tasty Salmon!!! October 3rd, 2012's dinner

Tonight's dinner is a tasty treat for all vegetarians and non-vegetarians!
It's called:
     Salmon with Mustard and Brown Sugar Glaze

This dinner is for all you sweet teeth out there!!!

Snacks! Snacks! Snacks!

Being a vegetarian can be quite easy if you do it right. Snacks are were some vegetarians can lose it. When I snack I snack healthy, here are just SOME of the things I snack on other than the sometime junk food:

I have information!!!

Email me at- hgdazzeo@gmail.com

My names Hannah! I'm a pre teenager. I have been a vegetarian since I was 10 years old due to my best friends papas stories.
I believe everyone should be a vegetarian. Please, follow my blog! c:
 

Tofu Scramble---From Ok, so now your a vegetarian

Scrambled eggs and a glass of orange juice has been one of my favorite breakfasts for a long time. I add extra protein and vitamins by throwing in leftover veggies and some tofu, so don't get hungry way before lunch! If you really need to get going in the morning, top this with hot sauce or salsa to give it a jolt. For something new, try adding diced bell pepper, leftover cooked potato chunks, or hash browns to the scramble.

NEED:

- 1 egg
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 tablespoon butter or margarine
- 1 tablespoon finely chopped onion
- 1/3 cup seeded and finely chopped tomato
- 1/3 cup finely chopped zucchini
- 1/3 cup finely chopped firm tofu
- 1/4 cup grated cheddar cheese

Steps:

1. In a small bowl beat the egg, milk, and salt with a fork. Set aside.
2. In a medium-size skillet over medium heat, heat the butter or margarine. Add the onion, tomato, zucchini, and tofu; stir. Cook until the tofu is lightly browned and the veggies are heated through, 4 to 5 minutes.
3. Add the egg mixture to the skillet and quickly mix the eggs with the veggies. Cook until the eggs are thickened but still moist, probably less than 1 minute. Avoid constant stirring.
4. Remove from the heat and sprinkle the cheese over the top of the eggs and veggies to melt. Serve immediately.

SERVES: 1

For:

-Semi Vegetarians

-Vegetarians

-Ovo-Lacto Vegetarians 

Per Serving:
447.25 calories
28.19 grams of protein

33.93 grams of fat
11.29 grams of carbs
275.31 mg of cholesterol
968.85 mg of sodium
10.26 mg of iron
836.85 mg of calcium
0.81 mcg of vit. B12
2.99 mg of zinc.

Baked Granola Apples! From Ok, so now your a vegetarian

BTW, this is exactly from the book. So, if I say we, me, I, etc. Its the writer, Lauren Butts, speaking.

The Recipe:

    I got this recipe from my Home Ec teacher during our breakfast unit in seventh grade. So what did I learn about it? Backed apples are inexpensive to make, fast to cook in the microwave, and easy to clean up. Try this recipe when you are in a hurry or you want something nice and warm to fill you up.

NEEDED: 

-1 baking apples (Golden Delicious, Red Delicious, Rome, etc.)

-1 tablespoon granola, slightly crushed

-2 teaspoons brown sugar

-1 teaspoon margarine

Steps:

1. Core the apple and pare a one- inch strip of skin from around the middle
2. Place the apple in a small, microwavable dish. Layer the granola, brown sugar, and margarine into the center of the apple.
3. Cover with plastic wrap and microwave on 100% (HIGH) power for about 3 minutes. The cooking time will vary depending on the type of apple, the size, and the power of your microwave.

SERVES- 1

For: 

- Semi-Vegetarians
- Vegetarians
- Ovo-Lacto Vegetarians
- Lacto Vegetarians

Per serving-

163.21 calories
1.58 grams of protein
5.66 grams of fat
29.98 grams of carbs
ZERO cholesterol
52.49 mg of sodium
0.77 mg of iron
19.51 mg of calcium
ZERO of vitamin B12
0.46 mg of zinc.

A great book: Okay, So Now You're a Vegetarian

This is a great book. I highly recommend it to all vegetarians, especially teens. This book was write by a sixteen year old named, Lauren Butts. The book is advice and 100 recipes from one teen to another. Some recipes will be without pictures. If they are, it is because I am typing it straight from this book. It has breakfast, lunch, dinner, and dessert recipes. Also snack recipes and even some recipes for vegans. You can find it at your local bookstore for probably anywhere from ten to fifteen dollars, a great deal. Buy this book and you will have completed step two of becoming a vegetarian.

So, you wanna become a vegetarian?

            Being a vegetarian isn't as easy as it looks. And becoming one, is even harder.  You need to have the will power. Your parents might not support you but, this is what you are putting into your body so they can't stop you. Thats advice for people not old enough to make there own decisions. I became a vegetarian with my best friend, Justine, after her papa told us all about when he worked at a slaughter house and what he had to do. He was trying to scare us and it worked. We swore to be vegetarians. Both of our parents assumed that it would last for a week at most. I have proudly been a vegetarian for two years and I don't plan on stopping it anytime soon, or anytime at all. She was on and off because being a vegetarian is very hard and expensive. Her mother also didn't approve so she had no choice but, to go back and forth. I remember when my friends mother made "meatless" chili for us one night at dinner time. The next hours were spent with stomach grumbles as loud as a corvette engine and headaches rated a 100 out of 10 in pain. Finally, her mother apologized and said that she forgot it had meat in it. My friend and I knew she was lying and that she just didn't support our decision. Their are 10 easy steps to becoming a vegetarian:

1) Have a reason (Ex. animal lover, don't like the taste, religious beliefs, staying fit and heathy, want to try something new, economics, etc.)

2) Read up! I love goveg.com, so try it even if you aren't becoming one!

3) Find a website with recipes for your every needs. ) I recommend keeping a note book of your favorite recipes and where you found them)

4) Start cutting out different meats every week and see how you do or cut it out all at once.

5) Find protein substitutions.

6) Tell friends and family and see how they react. But, if they disagree, it's still up to you.

7) FInd vegetarian foods you like and restaurants you like.

8) Talk to  your doctor and another doctor that can help you with the process.

9) Take any recipe with meat and use "fake" meat. (Ex. Morningstar)

10) Maybe organize a group of vegetarians to talk to and share recipes or look in your area for one to join!

Congrats, your a vegetarian! F0r more information, email me at hgdazzeo@gmail.com!

Pasta and Meatless Sauce

            One of my favorite recipes is Pasta and Meatless Sauce! It's the easiest and fastest meal for you and your family when you are having a lazy dinner day.
       I love to use Penne pasta because if it's cooked perfectly its texture works the best and it's bite size. Morningstar is a great fake meat brand and its prices are reasonable for its portions. In this case you will want their fake meat crumbles bag. It's enough for maybe twenty people, so put it in the freezer and use it when ever lazy dinner days come up. SO use the recipe and pictures below to guide you through the way!

Rate: 4 beans
         

INGREDIENTS

• 1/2 pound penne pasta (use rice pasta for gluten-free version)
• Salt
• 2 Tbsp olive oil
• 2 cups chopped onion (about 1 large onion)
• 2 cloves garlic, chopped
• 1 teaspoon Italian seasoning (blend of dried basil, oregano, rosemary, thyme, marjoram, and savory)
• Dash red pepper flakes
• 1/2 teaspoon fresh thyme (or a pinch of dried)
• Salt and freshly ground black pepper
• 1 pound (16% fat) ground beef
• 3 fresh basil leaves, chopped (or a 1/2 teaspoon of dried)
• 2 1/2 cups canned chunky tomato sauce (almost 1 28-ounce can, Muir Glen brand if you can get it)
• 1 teaspoon sugar
• 1 Tbsp chopped fresh parsley

METHOD

1 Heat to boiling a large pot with 4 quarts of water in it. Once the water is boiling, salt it with 1 Tbsp of salt. Once the water returns to a boil add the pasta to the pot. Leave uncovered, let cook on high heat with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm). Drain.

2 Once you've started to heat the water, start working on the sauce. Heat olive oil in a very large skillet on medium heat. Add the chopped onion, Italian seasoning and red pepper flakes. Cook for 5 minutes, stirring occasionally, until the onions are softened. Add the garlic, fresh thyme, season with salt and pepper. Cook for an additional minute, until the garlic is fragrant. Remove from heat and set aside.

 

3 Heat a large cast iron pan on high heat. Salt the bottom of the pan generously. Once the pan is hot, break up small chunks of ground beef and add them to the pan, without stirring. (You may need to work in batches; do not crowd the pan.) You want the meat to get well browned. If the pan is too hot and the meat is burning, not browning, take the pan off the heat for a little, and reduce the heat to medium high. On our coil electric stove, it takes the high heat setting for the meat to brown sufficiently, but your stove may be different. Once the meat is browned on one side (a couple of minutes), use a metal spatula to flip the meat over to brown on the other side. At this point, assuming you are using a cast iron pan, you can remove the pan from the heat. The residual heat in the pan will finish cooking the meat.

 

4 Use a slotted spoon to lift the meat from the cast iron pan and add it to the pan with the seasoned onions. Add tomato sauce. Use the edge of your metal spatula to break up the bigger chunks of meat into smaller pieces. Add basil. Add a teaspoon of sugar. Bring to a simmer on low heat, let cook, uncovered, for 15 minutes.

 

5 Once the sauce has simmered for 15 minutes, adjust seasonings. Add salt and pepper to taste. Add a little more sugar if the sauce is too acidic. Add more tomato sauce if the sauce is a little dry. Stir in the cooked penne pasta. Sprinkle with chopped parsley. Serve immediately.

Yield: Serves 4.

Nice to meet you...again!

It's been so long! I wanted to start up because what savvy vegetarian doesn't need back up when they want to eat meat or wants to become one. I miss writing because I, myself am a huge fan of writing and being in school I write a lot! Keep stalkin' my bloggin'!

Lentil Soup

Lentil Soup

Total Time:

1 hr 15 min

Prep

30 min

Cook

45 min

Yield:

6 to 8 servings

Level:

--

Ingredients

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Rating/Opinion:

Rating: 5 beans

Opinion: I would eat this again! This was a great dinner! The soup tasted much better than it looked! I recommend all vegetarians should eat this!  I found the Grains of Paradise at our local Whole Foods store.