Tuesday, June 14, 2011

Soups and sandwiches!

My client Michelle, hot yoga instructor extraordinaire, challenged me to five lunches and five suppers this week.  She said she'd eat anything hot or cold, it didn't matter.  So I went to town, searching for recipes and I will update this blog post as I cook and photograph the food.

Carrot Soup
Recipe here: http://healthyblenderrecipes.com/recipes/spicy_vegan_carrot_soup/

Veggie burger with spicy cannellini spread and roasted peppers!
Mmmm, the recipe for the veggie burger is from page 186 of the Engine 2 Diet book.  It goes as follows:

New York Times Veggie Burgers
1 can black beans, rinsed and drained
1 can tomatoes with zesty mild, chilies, drained
1 garlic clove, minced or pressed, or 1 tsp. garlic powder
1 tsp. onion powder
2 green onions, chopped
1 cup chopped carrots (although grated would have been better)
1 cup parsley or cilantro
2 cups quick rolled oats
8 whole grain buns
Fresh veggie toppings and healthy condiments

Preheat oven to 450.  Process the first seven ingredients using an immersion or a regular blender or food processor.  Remove contents into a large bowl and stir in the oats.  Form into patties, place on a sprayed baking sheet and bake for 8 minutes.  Turn oven up to broil and cook for two more minutes until the tops are nicely browned.  Alternately you can saute the burgers on medium heat in a sprayed nonstick skillet for five minutes on each side, until both sides are browned.  Toast the buns and pile on your favourite toppings.

I adapted the cannellini spread from another recipe from here: http://butterflygirljackie.blogspot.com/2011/06/cannellini-bean-spread.html

Cannellini spread
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
1/2 tsp. crushed red pepper
1 can cannellini beans
juice of 1 lemon
pinch cayenne
sea salt or pepper to taste

Put all ingredients in the Vitamix and let her go!  Nice and flavourful, just a little bit spicy. Makes 4 servings.

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