Astrid's fun day

     Fresh off a sleepover and pizza making with one of her favorite friends, Astrid met up with another favorite gymnastics buddy and headed off to the new Discovery Adventure Park.  Secured with a harness and work gloves they headed up many, many feet into the air to fly like birds and balance like squirrels up in the trees.

All by herself.  No fear!

Can't wait to take Gwen!

Astrid and E!

She came home after about three hours;  invigorated, excited and TIRED!  They had a great time and we are so happy she was invited to join on such a special trip!

Pneumonia and Soup

     It's been a while since I wrote a post.  I have a bunch swirling around in my head but with the laundry, messy house and all the other stuff, it's been a while since I took the time and energy to write anything.  I can also blame it on the fact that today I officially feel 95% better, for the first time, than I did a couple weeks ago when I was diagnosed with full blown pneumonia!  Holy Shit.  I've never been that sick.
     Anyway- today I am writing a few recipes for a wedding gift cookbook my food co-op is collaborating on for one of it's members daughter's and I am including this recipe I just made up.  I like to eat what we crave and today it was pumpkin.  Hmm.  How can I make that into a fast recipe that doesn't require a lot of dish washing and can be done in half hour since the kids are hungry.

• Dish tally:  cutting board, knife, one pot, soup ladle, soup bowls and spoons.

Red Lentil, Red Tomato, Red Onion & Orange Pumpkin Soup

     I based this off a friend from Turkeys lentil soup.  It’s a great base that I use all the time to create new recipes. Thanks Addie!  This is one I whipped up today, 10/11/12, for lunch.  The kids are all eating it now so it must taste good.  This soup is loaded with vitamin A, C, iron and protein.  

Measurements are all approximate.

1/2 red onion, chopped

2 large cloves of garlic, chopped

3 Tbsp olive oil

Saute above ingredients in a medium sized soup pot over medium heat for about 5 minutes.  

Add the following and stir to combine and simmer until lentils are tender- about 25 minutes.

1 can organic pumpkin

1 can organic diced plain tomatoes

2 cups red lentils (they are actually orange and very cute)  Check out the nutritional info here.

about 1.5 tsp cumin

water to fill all but three inches of the pot

Once lentils are tender, add about 1/4 Earth Balance buttery spread and salt to taste and serve.

Enjoy.

I'm also including this in the book.  It's another relatively quick and nutritious dinner.

Any Veggie Casserole

I often make this with just broccoli or green beans for a side dish and serve with rice.  We also really like it with carrots, cauliflower and potato, okra, squash, and sometimes with chopped raw kale mixed in.

1/4 cup Earth Balance buttery spread

1/4 cup flour

1 1/2 cups vegan soup broth or mushroom soup (like Imagine Foods)

1 Tbsp soy sauce

1/2 t garlic powder

2 Tbsp olive oil

1/4 cup nutritional yeast 

2-3 cups chopped, lightly steamed veggies

Preheat oven to 350 degrees.  In a sauce pan, melt the Earth Balance over low heat.  Add the flour and whisk until it forms a roux. Add the veggie broth, soy sauce, garlic powder and whisk continually for 1-2 minutes until sauce is thick and bubbly.  Add olive oil and nutritional yeast.  Whip again until smooth.  

Put steamed veggies in a 9X9 glass casserole and cover with sauce.  Stir gently to combine.  Bake for 30-45 minutes until top begins to brown slightly.  Remove from oven, let cool for a few minutes and serve.

Yum.

Steph