Today is Day 27. Our cooking class on Wednesday was canceled. So, I had to give in to my inner chef today and cooked some soup. Mom mentioned that we had a squash in the pantry if I felt like cooking today. (When do I NOT feel like cooking? LOL) I originally thought about making a simple pureed soup with roasted garlic, onion, and squash. However, I started getting more ideas, and made a hearty southwestern-flavored soup with lentils, black beans, salsa, and corn. I tried the broth and it was DELICIOUS! Can't wait to eat it!
Southwestern Squash and Black Bean Soup
1/2 cup dry brown lentils
1 medium white onion, chopped
1 no-salt added vegetable bouillion cube
9 cups water
5 cloves roasted garlic, mashed*
1/4 cup chopped jalapeno (about 2 peppers)
3 cups cooked cubed squash
1 (15oz) can black beans
1 cup prepared salsa**
1 (8oz) can corn
Combine lentils, onion bouillion cube, and water in a pot over medium-high heat. Bring to a boil, and cook for 15 minutes. Add garlic and jalapenos and continue to boil on medium heat for another 10 minutes. Add squash, black beans, salsa, and corn. Simmer for at least 10 minutes, preferably more to allow the flavors to meld. Serve with a dollop of vegan sour cream and sprinkle with vegan cheddar. Enjoy!
*If using unroasted garlic, used 2 very finely chopped cloves
**used mild, medium, or hot based on your preference
We went to Wal-Mart today and they had good sales on some fruit that we bought to juice, including navel oranges, red grapes, and pomegranates.
I juiced three pomegranates. I LOVE pomegranates. They are super healthy, taste yummy, and are very pretty. I yielded about 2 1/2 cups of juice out of three pomegranates.
I juiced 8 navel oranges. I'm never going back to packaged orange juice! It was delicious, sweet, and hardly acidic at all with just the right about of pulp.
I juiced 3 pounds of red grapes. It was amazingly delicious and sweet! I yielded about 1 liter of juice from 3 pounds of grapes.
A pic of me :)