Pumpkin Soup

Unfortunately I did not take a picture of this delicious soup, the pumpkin was from my local organic farmer's market.  Pumpkin is in season and as the weather is changing here in Canada.  This pumpkin soup is a perfect soup for autumn.  Both my children ate this soup.

Pumpkin Soup

-750ml chicken or veggie broth

-3 cups of fresh pumpkin peeled and cubed or use an 15oz can of pumpkin 

-1 tablespoon red curry paste

-1 teaspoon chili powder

-1/2 teaspoon fresh ginger finely grated

-pinch of cumin

-pepper and salt to taste

If using fresh pumpkin

-in a large pot on medium heat combine the fresh pumpkin, peeled and cubed with the broth.  Allow to cook until pumpkin is soft, about 30 minutes.  Add the chili powder, ginger, curry paste and allow to simmer on low.  Simmer for 30 minutes to an hour, then purée/blend and serve.  I served with roasted pumpkin seeds on top of the soup.

If using canned pumpkin (plain pumpkin, not for pie)

-combine all ingredients in a pot on the stove, allow to simmer on medium low for about 40 minutes and serve.

Oven Roasted Tomatoes

Tonight I made some delicious oven roasted tomatoes.  My Mom gave me so many tomatoes from her garden.  I love the flavour of the roasted tomatoes, the herb de Provence and the chili powder.  The tomatoes are picked today, they are sweet and juicy.  I ate the tomatoes as a side dish to my baked BBQ tofu.  (thank you Elizabeth for your incredible home made BBQ sauce made with coffee and Jack Daniels).

Oven Roasted Tomatoes

-5-6 tomatoes cut in half and seeded
-herb de Provence
-1 tablespoon olive oil
-salt
-pepper
-chili powder

-The secret to this recipe is to remove the seeds and excess fluid.  I used beef steak tomatoes so they have more fluid then Roma tomatoes, however, the flavour was worth the extra fluid.  Preheat oven to 400.  You need parchment paper for this recipe.  Cut tomatoes in half and squeeze seeds and fluid out.  Place on a cookie sheet lined with the parchment paper, lightly salt, pepper, sprinkle with herb de Provence, and the chili powder, I used a whisk to then coat tomatoes with olive oil.  Bake until slightly blackened.  Depending on size of tomatoes between 20-40 minutes.

Nectarine and Veggie Salad

This salad has an interesting combination of fresh and delicious ingredients, the lime with the tomatoes and nectarines tastes amazing.

Nectarine and Veggie Salad
serves 4
prep 10 minutes

-3 nectarines sliced
-1/2 cup red onion
-2 cups cherry tomatoes (red/orange/yellow) sliced in half
-2-3 avocados sliced
-juice of 2 limes
-4 tablespoons hemp seeds
-sea salt (as desired)

-place the nectarines and avocado in a bowl, squeeze lime over and sprinkle the sea salt,then mix well.  Add the onion and tomatoes and serve.  Sprinkle with the hemp seeds.

I have been eating a lot of hemp seeds, they are high in Omega 3 and 6, protein, vitamins and minerals.  They taste great and have a nice crunch.

Fresh From the Garden Salad with Feta Cheese and a tangy dressing

My parents have an incredible garden in their backyard, this week my Mom gave me cucumbers, yellow and green beans, beets, and yellow cherry tomatoes.  Fresh vegetables are so incredible and packed with nutrients lost in travel.  So my salad is inspired by the freshness shared with me

Fresh From the Garden Salad with Feta Cheese
serves 4
Prep time 15 minutes

-1 cup fresh raw green and yellow beans, washed and sliced into bite size pieces
-1 small purple onion chopped
-1 cup of fresh cherry tomatoes (yellow, red etc) sliced in half
-1 cup fresh cucumber sliced
-2 tablespoons hemp seeds
-1/4 cup sun flower seeds
- Feta cheese crumbled

-Combine the veggies in a bowl, add the hemp seeds and sunflower seeds and top with feta cheese.  Serve with salad dressing.

Tangy Dressing

-2/3 cup avocado oil
-1/8 cup apple cider vinegar
-pepper
-juice of half a lemon
-1 teaspoon smoked mustard

Mix all together and taste.  Add some maple syrup if to tangy or honey.

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

-4 medium sized beets boiled, sliced and peeled and set aside to cool
-5 tablespoons of crumbled feta cheese
-3 tablespoons hemp seeds
-1/3 cup walnuts
-salad greens

Salad dressing
-1/2 cup avocado oil
-1/8 cup of balsamic vinegar
-fresh pepper

-boil the beets with skin on until cooked.  Peel, and slice and allow to cool, place in fridge so that they will not melt the feta cheese.  Keep the salad greens separate, place on plate.  Place beets, walnuts on top of greens and then crumble the feta and hemp seeds over top.  Mix the avocado oil and balsamic vinegar together and serve over salad and top with freshly ground pepper.

Vegetarian Spaghetti with a Moroccan Flare

Vegetarian Spaghetti with a Moroccan Flare

-1/2 cup black lentils
-1 cup vegetable broth
-1 cup red onions diced
-1 cup eggplant sliced
-1 tablespoon ras el hanout (Moroccan spice mixture)
-1 teaspoon chili powder
-2 tablespoons olive oil
-16 oz can of diced tomatoes with herbs
-salt and pepper to taste

-in a pot bring lentils and broth to a boil, then reduce heat and simmer for 20 minutes.  In a frying pan add the olive oil and start to cook the onion and eggplant till eggplant is browned and onions clear.  Add the spices continue to simmer for a few minutes.  Add the lentils and the can of tomatoes and simmer for 30 minutes and serve over spaghetti noodles

Raw Beet and Pear Salad

Raw Beet and Pear Salad

-2 beets, peeled and grated
-1 pear, peeled and grated
-juice of 2 limes
-1 tablespoon Dijon mustard
-3 tablespoons olive oil
-salt and pepper

-peel the beet and grate place in a bowl, peel the pear remove core and grate as well.  In a mixing bowl add the mustard, lime juice, olive oil and salad and pepper.  Mix the beets and pears with the salad dressing.