This soup is low in saturated fat and cholesterol. It is a great source of dietary fiber, protein, vitamins and minerals (thiamin, riboflavin, folate, iron, magnesium, phosphorus, vitamin A, vitamin C, vitamin K, vitamin B6, calcium, potassium, copper and manganese).The base of the soup is a vegetable broth, so this is vegan and gluten free as well. You can make the broth the night before leaving the vegetables and then reheating the next day and removing the vegetables. Soaking the vegetables overnight will deepen the broth flavor. Start soaking the beans overnight until you need them in the afternoon the next day. Continue reading Mediterranean white bean and kale soup→
One trick to cooking quinoa is to pre-wash it. You should soak it for a few minutes and then rinse it in a colander. Doing this makes it taste less nutty. I boil the quinoa in a home made veggie broth (meat free). You can always cook it in chicken stock. Continue reading Quinoa→
This recipe is from my Mom, she was taught this when she was living in Angola in the 70’s. The curry is mildly spicy, using peri-peri. Coconut milk is added to give it a creamy texture. This recipe is a crowd pleaser and if you serve it with bread or rice for soaking up the broth – my type of comfort food! Continue reading Mom’s Afro-Portuguese Chicken Curry→
This is very easy meal to prepare. The most time consuming part might be shredding/cutting the zucchini. You can use a grater to get fine and consistent pasta like shred. I don’t always have time to labor over the details and just opted to slice the zucchini in thin long pieces – fettuccine like. Continue reading Zucchini with ricotta cheese (pastaless baked ziti)→
