Stir fry!

Yumcious stir fry with broccoli, eggplant, orange peppers, bokchoy in a garlic, soy sauce plum glaze. Had it with white rice.

Raw Vegan Wraps.

Healthy wraps for lunch today made with collard greens and zucchini slices as wrappers and two different nut spreads and an assortment of fresh veggies. The spread on the left is the black pepper cashew cheeze (cashews, lemon juice, miso, water, black pepper) from Ani Phyo's raw book. I added yellow miso for some saltiness. The one on the right is the Sun-dried tomato pâté from "You Won't Believe It's Vegan". I didn't have enough sun-dried tomatoes so it's not as red in color but it's got good stuff in it: almonds, sunflower seeds, walnuts, olive oil, parsley, garlic, lemon juice and black olives.

Raw Red Pepper Soup

Since I've been doing soups for the week, I figured it was about time to make a raw soup. I got this idea from a friend at work. We got some beautiful organic red bell peppers that we weren't using so we brought them home. I wanted to use them up before they spoiled so I whipped up this raw soup in my blender this morning. It's very flavorful and sweet from the peppers with a spicy kick from the jalapeno!

Raw Red Pepper Soup

2 large red bell peppers, chopped
4 ribs celery, sliced
1 or 2 cloves of garlic
1/4 cup raw unsalted cashews
2 tsp. red miso paste
2 TB chopped jalapeno (or more if you are so inclined)
2 TB olive oil
2 cups water
freshly cracked black pepper to taste

Put all ingredients in a blender and blend on high speed for a few minutes until completely smooth. You may top this soup with a raw salsa, avocado or fresh corn kernels for texture.