Lentil and vegetable soup. Recipe is based on the 'Lentil and Escarole Soup' recipe from The Mediterranean Vegan Kitchen cookbook but I made a few changes. I added a splash of red wine, a tsp. of red miso paste and used kale instead of escarole. It was very warm and hearty. This is my soup o' the week. I made a lot. To change things up, I mix in about 1/2 cup cooked rice to the bowl. It's even more filling that way.
Yummy salad with green leaf, spinach, carrots, cucumber, sliced apples, walnuts and a tahini based dressing.
I love the mix of sweet and rich flavors in your salad!
ReplyDeletethat salad looks so good!!!
ReplyDeleteIs this a blog full of pictures of food you cooked with links to the cookbooks on Amazon and no recipes? That's not very useful, unless you are getting paid for those Amazon referrals.
ReplyDelete