Lau Lau~ With a Twist

Lau Lau~ With a Twist
Vegan; 30 minutes; Gluten Free

The majority of time these rolls are filled with pork and fish, here I used a filling with split peas and sweet potato. A filling and tasty way to get more collard greens in your diet (which are a super green), hope you enjoy these rolls...


8 large whole collard leaves
1 medium sweet potato, unpeeled and cut into 1 inch cubes
1 cup of green and yellow split peas, soaked for 8 hours **Note: Soak the split peas before going to work or early in the day
1/2 cup of pearl barley or quinoa
1/2 cup of coconut milk
1/4 cup thinly sliced green onion
2 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 teaspoon smoked paprika, or a few drops of liquid smoke

1. I used a rice maker filled with 2 cups water to cook the split peas, pearl barely and steam the sweet potatoes. If not using a rice maker fill a pot with water and bring to a boil. Add the soaked split peas, pearl barley and cook till tender. Steam the sweet potatoes for 8 minutes.

2. Fill a large pot with 1/4 cup water and bring to a boil. Drop collard leaves in water one leaf at a time, and cook for 1-2 minutes, or until slightly soft.

3. In a medium skillet over medium heat, saute the onion and garlic till fragrant. Add sweet potatoes, cooked split peas and pearl barley or quinoa, coconut milk, crushed red pepper, and paprika or liquid smoke. Simmer, letting all of the flavors come together for 5 minutes or until liquid is gone.

4. Lay 1 collard leaf on work surface, with steam pointing away from you. Spoon 1/4 cup of filling 2 inches from bottom of collard leaf. Fold bottom edge of collard leaf over filling, fold in sides, and roll away from you; rolling as tight as you can. Serve with Sriracha Hot Chili Sauce for an extra kick....

Creamy Avocado Pasta "Sauce"

Creamy Avocado Pasta "Sauce"
Vegan; Gluten Free; Prep 10 minutes; Serves 4

Well, the first time I made this it was a tad too chunky... I made it again, last night, with a MUCH creamier texture. Here is the adapted version of the sauce recipe from Oh She Glows....

2 medium sized ripe avocado, pitted
1 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste
1/2 cup fresh basil
1/2 cup of fresh mint
1/4 cup dry white wine
2 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
Crushed red pepper to taste

1. Place all of the ingredients in food processor and process until smooth and creamy.

2. Serve with your favorite pasta.

Oven Roasted Red Cabbage

Oven Roasted Red Cabbage
Vegan, Gluten Free

So humor me, Bruce did and he found this to be quite a satisfying meal. This was made with all of the left overs from the spring rolls, since I hate food going to waste.

1/2 a small head of red cabbage, sliced (they look like patties)
1 clove of garlic, minced
1-2 apple(s), skinned and chopped
2 teaspoons of minced fresh ginger (I zested)
2 teaspoons of cardamom
crushed red pepper to taste
1/2 cup balsamic vinegar, divided

1. Preheat oven to 400 degrees.

2. In a shallow glass baking dish, place the cabbage, garlic and half of the balsamic vinegar. Add a pinch of salt to bring the flavors together. In a small bowl combine the apple, ginger, cardamom and crushed red pepper. Combine apple mixture to the tops of the cabbage and bake for 20-25 minutes, or until cabbage is tender.

Ravioli Fillings~ Just To Name A Few

Ravioli Fillings~ Just To Name A Few

The first one listed is what I used in the ravioli the other night. The nuts give it more of a meaty taste and feel. I made the sauce to go with the raviolis, but that will come after these....

Triple Nut Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and cashews
1/4 cup fresh mint leaves
freshly ground black pepper to taste
salt to taste

For the Triple Nut Pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

I was able to sneak the second one past the boys in the calzones the other night. I would pair this with a tomato sauce....

"Ricotta" and Spinach:

1 8 oz. package of firm tofu (pressed-see tips in the blog)
1 clove of garlic, minced
1/2 cup of spinach, wilted

1. Mash the tofu with a fork and add the garlic. Set aside.

2. In a medium pan over high heat, wilt the spinach by adding a Tablespoon of water at a time. Continue to add water, so that the spinach doesn't stick to the pan and it has become wilted. About 5 minutes. Mix in with the "ricotta" and set aside.

Wild for Mushrooms:

1/2 lb. of mushrooms, mix between portobello, creminis and buttons (should make 1 cups when finely chopped, about 3 caps)
2 tsp. olive oil
1/4 leek, diced
1 Tablespoon of each almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
2 Tablespoons parsley (fresh or dry works with this measurement)

1. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.

2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to mushrooms, ground almonds, nutritional yeast and parsley; let cool.

Zucchini Fritters

Zucchini Fritters
Vegan; Serves 4; 30 min. plus baking

I comprised this recipe from 3 different ones, taking the best out of each and then making the recipe vegan. I could have used 1 more grated zucchini, but they still came out tasty! Bruce told me that he would love to have these again, so I may even surprise him with a repeat! ~_^

2 cups grated zucchini squash
4 Tablespoons all purpose flour
1/3 cup cornmeal
1 small onion, finely chopped
1 clove of garlic, finely minced
1 egg replacer
2/3 cups tofu feta
1-2 teaspoons crushed red pepper (depending on taste)
Kosher salt and black pepper to taste

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
In a bowl, add the ingredients adding the zucchini last. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.

3. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
Bake for 15-18 minutes or, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won't burn (I skipped this step). Served with cashew cream or marinara sauce.

Recipe adapted from The Yellow House.

Stuffed Zucchini

Stuffed Zucchini
Serves 4

When I made this the other night, I only scooped out 1 zucchini. However, I'm finding large ones at the Farmers Markets. I ended up forgetting to add the tomatoes while cooking the veggie mix, so I added it at the end with bread crumbs and the crushed red pepper. Bruce loved the non-dairy cream cheese mentioning that it made the dish. You decide.... Happy Wednesday.....

1 large zucchini, sliced in half lengthwise and the "meat" scooped out and chopped
1 red bell pepper, seeded and diced
1 tomato, diced
3 large button mushrooms, chopped
1 large garlic clove, minced
1/4 cup onion, chopped (I used the green tops-leaves from the one I picked up from the farmers market)
2 Tablespoons Italian bread crumbs
1 teaspoon crushed red pepper
1 8oz. container of non-dairy cream cheese, (I used Follow Your Heart; Vegan Gourmet)
1/4 teaspoon black pepper
4 Tablespoons olive oil, divided
1/4 cup chopped walnuts (optional)

1. Preheat the oven to 400 degrees and drizzle 2 Tablespoons olive oil in glass casserole dish. Set aside.

2. In a medium sized skillet (I use my beloved cast iron) over medium-high, heat remaining 2 Tablespoons of olive oil with the garlic and onion, stirring occasionally for about 2 minutes. Add the red bell pepper and mushrooms, cooking for about 3 more minutes. Finally add the zucchini (and tomatoes) cooking for about 2-3 minutes, adding the non-dairy cream cheese and black pepper. Once the non-dairy cream has melted, stuff the zucchini shells.

3. Bake for 20 minutes, and at the ten minutes sprinkle with bread crumbs and crushed red pepper. If you forget the tomatoes (like I did) sprinkle the tomatoes on first, before the other toppings. Chopped walnuts are nice too....

Serve with some crusty garlic bread and some dry white wine.... Enjoy!

Italian Stuffed Mushrooms

Italian Stuffed Mushrooms
Vegan; Serves 2; 45 minutes

So, I made these 2 nights ago, and they came out fabulous. However, the one complaint from Bruce is "You don't make enough food!" I only had 8 mushrooms, so a girl works with what shes got.... To turn this into a main dish, use more little mushrooms or the large portabella mushroom caps.

8 open-cap mushrooms (I used button)
4 Tablespoons olive oil, divided
1/3 cup dry white wine, divided
1/3 cup onion, diced
1 large clove of garlic, minced-divided (or 2 small cloves)
1 zucchini, chopped (I used 1/2 a yellow and 1/2 a green)
1/2 cup Italian bread crumbs
1 Tablespoon tomato paste
2 Tablespoons chopped fresh basil
2 Tablespoons pine nuts
1/4 cup Daiya Mozzarella cheese
parsley and crushed red pepper to taste
black pepper to taste

1. Preheat oven to 425 degrees. Remove the stalks from the mushrooms and chop finely. Reserve the caps.

2. Heat 1 Tablespoon oil and 1/2 white wine in a cast iron skillet. Add the onion and half the garlic and onion, sauté till the onion becomes translucent (about 2-3 minutes). Add mushroom stalks and zucchini, cook for about 3-4 minutes stirring occasionally.

3. Stir in bread crumbs, basil, tomato paste, and pine nuts. Spoon mixture into mushroom caps. Sprinkle parsley, crushed red pepper, black pepper and cheese.

4. Place mushrooms in oven-proof dish and pour the rest of the oil and wine around them. Bake for about 20 minutes, or until stuffing is cooked trough and cheese is melted (if you have extra stuffing, sprinkle around the mushrooms in the baking dish). **NOTE: IF the mushrooms are drying out drizzle some olive oil half way through the baking time.**

Lentil Artichoke Stew

Lentil Artichoke Stew
Vegan; Serves 6

This aromatic, fiber-packed, and tasty Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not necessary, but gives the stew a delicious smoky flavor.

Directions
1/4 cup vegetable broth
1 onion, chopped
2 large garlic cloves, pressed or minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup dry (uncooked) red lentils (3 cups cooked)
1 bay leaf
2 cups waterjuice of 1 lemon
2 24-ounce cans chopped tomatoes (preferably fire-roasted), undrained, or 6 cups freshly chopped tomatoes plus 1 cup tomato juice
1 1/2 cups quartered artichoke hearts (1 9-ounce frozen package or 1 15-ounce can)
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Heat broth in a large saucepan. Add onion and sauté on medium heat for about 5 minutes, until golden. Add garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add dried lentils, bay leaf, and water to pan and bring to a boil. Lower heat and add lemon juice, tomatoes and their liquid, artichokes, and crushed red pepper (if using). Simmer for about 20 minutes, until the lentils are tender. Remove and discard the bay leaf. Add salt and black pepper, or to taste.

Nutrition Information
Per serving (1/6 of recipe): 176 calories; 1 g fat (0.1 g saturated fat); 4.9% calories from fat; 0 mg cholesterol
11.7 g protein; 34.3 g carbohydrate; 7.5 g sugar; 10 g fiber; 560 mg sodium123 mg calcium; 6.3 mg iron; 28.6 mg vitamin C; 238 mcg beta-carotene1.8 mg vitamin E

Found: This recipe is a preview from the upcoming NEW EDITION of The Survivor's Handbook: Eating Right for Cancer Survival.

Kale Lasagna Diavolo

Kale Lasagna Diavolo
Vegan; 1 hr. 20 min

In honor of MLK day, I'm hoping that most of you will have time to make this dish. My whole family loved it, and left me 2 slices. I made it in an 8x11 glass baking dish. So, I made more then the recipe calls for.

Warm up a winter evening with a spicy lasagna that gets hearty texture from chopped kale. Soy yogurt mashed into a traditional "ricotta" tofu mixture gives it flavorful tang.

1 tsp. olive oil, plus more for oiling pan
1 8 oz. bunch kale-stems removed (I ran out of kale, so I added spinach to this mix)
1 package of tofu, pressed (I added a garlic and bell pepper seasoning to it)
1/4 cup soy yogurt
2 cups prepared tomato puree (I used 1 15oz can diced tomatoes and 1 8 oz. can contadina sauce and pureed it together using my blender-came out to 2 1/2 cups)
1/2 tsp. red pepper flakes
6 lasagna noodles, cooked and drained or 6 no-cook lasagna noodles (I used 9 noodles)
1/4 cup grated vegan Parmesan cheese

1. Preheat oven to 400 F. Coat 8 inch square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside. (I did not season.)

3. Mash together tofu and 1/2 tsp. garlic and bell pepper seasoning, black pepper (1/4 tsp.) and soy yogurt in bowl, set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic and cook 15 seconds, or until fragrant. Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking dish. Place 2 lasagna noodles on top of sauce. Top with half of tofu mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining tofu and remaining kale. Top with remaining lasagna noodles and cover with remaining sauce. Sprinkle with Parmesan cheese and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

Per 1 cup serving: 183 cal.; 14 grams prot.; 5 grams total fat; 3 grams sat. fat; 21 grams carbs.; 13 mg chol.; 450 mg sod.; 2 grams fiber; 5 grams sugars

Found: Adapted from Vegetarian Times Jan./Feb. 2011

Lime-Cucumber Dill Salad

Lime-Cucumber Dill Salad
Vegan; 30 minutes

So, this is a twist on a classic summer salad. Bruce and I were shopping at the Farmers Market (I'm not sure which one, still learning the city ~_^ ) and picked up some fresh dill. Well, knowing that he was wanting something light, I asked if he could pick up some cucumbers. For those of you growing your own, here is a great recipe-super fast! **As an update - I added tomatoes to this and it's perfect for the Texas summer heat!*

2 cucumbers (2 pounds)
1 tablespoon salt
1/4 cup white wine vinegar
1/2 teaspoon sugar
2 tablespoons fresh
the juice from 1 lime, plus the zest (add less depending on your taste)
crushed red pepper (add as much or as little depending on your taste)

Directions

1. Slice the cucumber lengthwise, remove the seeds, and slice thinly.

2. In a colander, toss the cucumber with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

3. In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber and the lime juice including zest and toss to coat. Stir in the dill and crushed red peppers.

Butternut Squash Lasagna

Butternut Squash Lasagna
Vegan; Serves 6

When I made this, I added crushed red peppers to the puree-I just can't seem to remember how much I added. So, to be safe add what you like (maybe no more then 1 Tbs.)..... It was bland if you didn't add the crushed red pepper. With some modifications I've changed this recipe to be vegan. Adapted from Vegetarian Times April 2006. This is one of Bruce's favorites!

2 12-oz. pkg. frozen butternut squash purée, thawed, or 4 cups fresh butternut squash purée
1 1/2 tsp. salt
1/2 tsp. dried rubbed sage
1/2 tsp. ground black pepper
1 package of firm tofu, with the liquid pressed out
1/2 cup grated vegan Parmesan cheese, or nutritional yeast
1-2 Tbs. crushed red pepper
8 short no-cook lasagna noodles (about 7x4 inches)

Directions

To make Fresh Butternut Squash Purée:

1. Preheat oven to 400°F. Place 2 whole butternut squash (about 2 lb. each) on baking sheet, and bake, turning occasionally, about 1 hour, or until very tender when pierced with tip of paring knife. Let squash cool enough to handle.

2. Halve each squash lengthwise. Scoop out and discard seeds. Scrape flesh into food processor and purée until smooth.

To make Lasagna:

3. Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and 1/4 tsp. pepper in medium bowl; mix well. Combine tofu, 1/4 cup Parmesan, 1/2 tsp. salt and 1/4 tsp. pepper in second bowl, and mix well.

4. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of tofu mixture. Repeat layers—noodles, squash, noodles, tofu—then sprinkle with remaining 1/4 cup Parmesan.

5. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.

Nutritional Information

Per Serving: Calories: 265, Protein: 15g, Total fat: 8g, Saturated fat: 4g, Carbs: 34g, Cholesterol: 28mg, Sodium: 774mg, Fiber: 4g, Sugars: 1g

Roasted Spaghetti Squash

Roasted Spaghetti Squash
Vegan or Vegetarian; Serves 4

1 spaghetti squash
4 Tbs. olive oil (divided)
3 Tbs. lemon juice
1/4 cup parsley, chopped
1 Tbs. Parmesan cheese; or nutritional yeast
salt and red pepper flakes to taste

1. Heat oven to 425 degrees F. Drizzle 1 halved, seeded spaghetti squash with 1 Tbs. olive oil. Roast until tender, about 40 minutes.

2. Once cool, scrape flesh with a fork and toss with 3 Tbs. olive oil, lemon juice, parsley and Parmesan cheese or nutritional yeast. Season with salt and red pepper flakes to taste. Serve and enjoy!

Per Serving: 200 cal.; 15 grams fat (3 grams sat. fat); 0 mg chol.; 16 grams carbs.; 130 mg. sod.; 2 grams prot.; 3 grams fiber

Found: Whole Living October 2011

Vegetable Paella

Vegetable Paella
Vegan

3 1/2 cups vegetable broth, divided
1 large onion, chopped
2 garlic cloves, chopped
1 medium green or red bell pepper, seeded and chopped
1 1/2 cups dry brown rice
1 teaspoon saffron
1/4 teaspoon crushed red pepper
1 15-ounce can artichoke hearts, drained, or 1 8-ounce package frozen artichoke hearts
1 cup fresh or frozen green peas
1 15-ounce can kidney beans, drained
kosher or sea salt, to taste
freshly ground black pepper, to taste

Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add onion, garlic, bell pepper, and rice and sauté for 5 minutes.
Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.

Nutrition Information
Per serving (1/6 of recipe): 302 calories; 2 g fat; 0.4 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 11.4 g protein; 61.7 g carbohydrate; 6.1 g sugar; 14.3 g fiber; 945 mg sodium; 61 mg calcium; 2.6 mg iron; 23.3 mg vitamin C; 315 mcg beta-carotene; 0.3 mg vitamin E

Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb
Found: PCRM.org

Spicy Garden Couscous

Spicy Garden Couscous
Vegan

Adapted from The Co-Op Cookbook, by Rosemary Fifield (Chelsea Green, 2000).

Couscous only takes 5 minutes to make. When you load it up with fresh garden veggies like zucchini and red bell peppers, you get great antioxidant nutrition. Add some ginger and hot pepper flakes and you’ve made one fast and spicy treat for a night when you don’t have a lot of time to cook.
This is one quick-to-make and tasty crowd-pleaser.

INGREDIENTS
1 cup dried couscous
3 cups vegetable stock or water, divided
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
4 carrots, cut into coins
pinch hot red pepper flakes
1/8 teaspoon ground coriander
2 zucchini, cut into 1/2-inch rounds
1 red bell pepper, cut into 1/2-inch pieces

1. Put the couscous in a large bowl and add 1 cup of boiling stock or water. Cover the bowl and let stand for 5 minutes.

2. Heat oil in a large skillet over medium heat. Add the onions, garlic, and ginger and cook, stirring, for 1 minute. Add carrots, red pepper flakes, coriander, and remaining stock. Bring to a boil, reduce heat, cover, and cook 5 minutes. Add zucchini, cover, and cook 3 minutes. Add red bell pepper, and cook uncovered for 3 minutes.

3. Fluff couscous with a fork. Pour vegetables and cooking liquid over it, mix, and serve.
Serves 6.

Found: Care2.com

Linguine with Raw Nut Pesto and Tomato Sauce

Linguine with Raw Nut Pesto and Tomato Sauce
Serves 4; Vegan; 30-45 minutes

In this lightly spiced and aromatic pasta sauce, nuts are the meat of the matter.

Tomato Sauce:

1/4 cup olive oil
1 small onion, finely chopped
2 shallots, finely chopped
1 garlic clove, finely chopped
1 pound (about 2 cups) canned whole peeled tomatoes, with juice
Salt and freshly ground black pepper

Pesto:

2 garlic cloves, crushed
2 teaspoons hot red pepper flakes
5 Tablespoons extra virgin olive oil
2 cups mixed whole raw nuts, such as pine nuts, walnuts, and pistachios
(I used cashews instead of pistachios)
3 to 4 fresh mint leaves
freshly ground black pepper

Linguine:

salt
1 pound linguine (I used garlic and parsley)
fresh mint leaves, for garnish
grated vegan Parmesan cheese

1. To make tomato sauce, use a heavy-based saucepan over medium heat to heat oil and saute onion and shallots until translucent. Add garlic and tomatoes with their juices, breaking up the tomatoes with a wooden spoon. Season with salt and pepper to taste. Simmer uncovered until most of the juices have evaporated, 20 to 30 minutes. Meanwhile, prepare pesto. (I only timed the sauce for 20 minutes. I kept most of the juice for the pesto-sauce.)

2. For the pesto, use a food processor, combine garlic, hot pepper flakes, olive oil, nuts and mint. Pulse to make a smooth paste (a slightly coarse nut butter). Season with black pepper to taste and set aside.

3. Bring a large pot of lightly salted water to boil. Add linguine and cook until al dente (firm to the bite). Set aside 1/2 cup pasta water (I skipped this ingredient), and drain pasta well. Return pasta to the warm pot and add pesto and tomato sauce. Toss well to coat, adding reserved water as needed to thin the sauce. Transfer to a warm serving bowl and garnish with fresh mint leaves. Serve with vegan Parmesan cheese.

Found in: The best of Vegan Cooking by Priscilla Feral (Friends of Animals)

Creamy Root Soup

Creamy Root Soup
Serves 10; Vegan

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free-radical damage. If you've never tried rutabagas before, you'll come to appreciate the subtle and delicious flavor they add. Pair with some crusty garlic bread to make the perfect "cold" winter meal. I say that since you guys have 75 degrees of winter days.....

Ingredients

3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped

Directions

Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.

Nutrition Information | Per serving (1/2 cup):

calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg

Recipe from The Cancer Survivor’s Guide by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.