Author: Jennifer

Love sharing and exploring interesting food.. Especially plant based dishes. Traveling, movies, audio books, exploring outdoors with friends and family all fill my heart with joy and peace.

Restaurant Review: Din Tai Fung University Village – Seattle

resreviewLove me some dumplings! Especially when I’m with friends like @saraheward and @timothyfunk

pork dumplings, vegetable dumplings, shrimp pork dumplings, marinated cucumber, pork buns, red bean buns, rice cake noodles with vegetables, spicy dumplings, boy choy with garlic… Basically a Chinese feast of goodness!

Recipe: Green Smoothie 4

green smoothe4I think I’ve found a green smoothie combination that makes my heart sing! Ingredients: spinach, watermelon, banana, orange, avocado, apple juice, chia seed, ice water … Literally skipped out of my kitchen with delight!
Such a veggie nerd!

Creamy Tuscan White Bean Soup

Creamy Tuscan White Bean Soup
Makes: 4 servings

Some of my friends are wonderful cooks. I love when they share healthy and yummy recipes with me… I especially love it when they cook for me! Thank you, Jacque, for sharing your cooking talents with me. I love you, my friend!

This is an immensely flavorful and filling soup featuring lots of smooth beans, lots of kale, a healthy dose of sun-dried tomatoes plus a few herbs and a creamy base courtesy of cashews.

Ingredients:

  • Drizzle of olive oil
  • 1 medium yellow onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp dried basil
  • 1½ tsp dried sage
  • ¼ tsp salt
  • 3½ cups vegetable broth
  • 3 cups white beans, such as Cannellini or Great northern
  • 1 cup chopped sun-dried tomatoes
  • ½ cup raw cashews
  • ½ cup water
  • 5 cups shredded kale
  • Salt & Pepper
  • Optional: Roasted red pepper flakes

Optional Garnishes:

  • Fresh basil
  • Fresh sage

Directions:

  1. Soak cashews in water for 6-8 hours (or in hot water for 1-2 hours). Drain, rinse and set aside until ready to make the soup.
  2. Drizzle a little olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent. Add the basil, sage, salt, broth, beans, and tomatoes. Simmer, covered, for about 10-15 minutes.
  3. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth.
  4. Add the cashew cream and kale to the soup and mix to combine. Cover and turn the heat off. Let sit for about five minutes. Soup is ready to serve once the kale has started to wilt.
  5. To serve, spoon the soup into individual bowls and sprinkle with extra salt and pepper, as well as red pepper flakes, fresh basil and/or fresh sage, if using, to taste.

Notes & Tips:

(1) Make the recipe oil-free by sautéing the onions and garlic in a little water instead of olive oil.

(2) I like oil-packed, herbed sun-dried tomatoes (drained, of course). If using dried, be sure to reconstitute in water first.

Recipe: Minestrone Soup

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Minestrone soup is one of my all-time favorites! As with most of my soups, I love to make a big pot, eat for few meals and freeze extra in individual serving size containers to enjoy later. That way I don’t get bored with a good thing but also to have quick and healthy meals for reheating later.

Ingredients:
1 medium yellow onion, diced
3 cloves garlic, diced
1-14.5 ounce canned diced tomatoes
1-10 ounce mild Rotel
2 cups elbow noodles
1 cup frozen fresh corn
1 cup frozen peas
2 cups cubed carrots
1 tablespoon black pepper (use less if you don’t like the spice kick)
1 teaspoon red pepper flakes (may be omitted if you’re a spice wimp)
2 tablespoons Italian seasoning
2 tablespoons organic no-salt seasoning
1-15 ounce can kidney beans, rinsed (red or white)
4 cups water

Directions:
Boil elbow noodles for 5 minutes, drain. Don’t wash the pot, just put empty pot back on the stove on medium-high heat.
Water sautee onion and garlic for 3 minutes. Add water as needed, then add carrots and continue water sauteeing for 3 more minutes.
Add tomatoes, Rotel, and spices. Stir and heat together for 2 minutes.
Add water, corn, peas, beans and noodles. Bring to a slow boil for 5 minutes, turn down heat to medium, cover and cook for 15 minutes.

Serve warm with fresh local bakery bread – ask the baker for something unique. For those family members who want traditional minestrone, serve individual servings with a drizzle of olive oil and sprinkle parmesan cheese. Avoid those two ingredients and you have a wonderful vegan soup that’s much healthier!

Note: Minestrone always tastes better the second day, so if you plan well cook the soup the day before you want to eat. When reheating, make sure to not over boil, just slow bubble. Avoid microwave too!

I’ll see you at the table!

Local bakery bread

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Local bakeries produce some of the most interesting breads. The quality is higher than store bought and the flavor is usually more robust because the ingredients are fresher. This usually leads to eating less per serving because it is more satisfying!

I picked up this loaf of rye with roasted garlic from Volker’s Bakery Salt Lake City while shopping at the Winter Farmer’s Market in Salt Lake.

Great accompaniment to a minestrone soup, salad, or use for avocado toast!

Which bakery bread is your favorite?

I’ll see you at the table!