Veggie Italiano

Wow-- I don't eat bowls full of spaghetti anymore but this is sure a pleasant substitute!  You might think the coconut doesn't go with the mix but I found it yummy and you don't notice coconut, specifically, through the other flavors, in fact I think it adds to the texture and richness of the flavor.  The pecorino romano surely makes this a veggie-treat, as I rarely let myself have cheese and it is SO very flavorful!  The combination of veggies along with the spices, tomato and romano make it fabulous (and we can't forget the secret ingredient: coconut!).  If you don't want to use the cheese, either simply leave it out or substitute hemp seeds instead.

Ingredients:

1 medium onion
approximately 6 collard or kale leaves
1 zucchini squash
1-2 tbs coconut oil
1 tomato
1 tsp dried crushed basil
1/2 tsp fennel seeds
1/4-1/3 cup unsweetened shredded coconut
2 cloves garlic, minced
ground pepper or crushed red pepper, to taste
2-4 tbs pecorino romano, grated (optional)
2-4 tbs hemp seeds (optional)
2-4 tbs fresh chopped parsley (optional)


Directions:

Peel and chop the onion and zucchini (I peel my zucchini because I frequently buy them non-organic but do not peel them if they are organic...).

Wash collard greens and chop.  Heat oil in stir fry pan on medium heat along with onion, zucchini and greens.

Stir.  Add the basil and fennel and allow to cook until veggies are done to your liking, being sure to stir frequently.  Keep lid on pan when not stirring so veggies will cook through steam, too.  When veggies are almost how you'd like them add the tomato (chop prior to adding), coconut, garlic and pepper.

Stir and cook just about one minute longer.  Finally, add the pecorino romano and stir (you do not need to add any salt as this cheese has plenty in it).  Serve & enjoy the YUM-YUM!  I eat this amount for one meal but it makes 2 generous servings of veggies.

Add fresh chopped parsley on top...

You can also add hemp seeds as a topping (or as cheese substitute)...

Green Leek Soup

This soup has a variety of textures.  Smooth, pureed base with chicken, carrots and onions.  If you'd like to make a vegetarian soup, simply leave the chicken out.  To make it vegan,  also substitute olive oil for the butter.  Only green items are blended together, creating a nice green color.  The carrots are left unblended to give a sweet bite but not dampen the nice green color.  

Ingredients:

1 lb chicken breasts (optional)

2 medium onions

5 carrots

2 large leeks

4 stalks celery (with leaves, if available)

3 kale leaves

2 medium potatoes, peeled

5 cloves garlic

2 tsp italian seasoning, rosemary, or oregano

salt, to taste

crushed red pepper

2 tbs olive oil

2 tbs butter (or olive oil)

4 cups water (or 2 cups broth and 2 cups water)

Directions:

Cut the chicken up into small bite-sized pieces, peel and chop the carrots and 1 onion.  Stir fry the chicken, carrots, onion and crushed red pepper in olive oil.   If cooking in the same kettle as you will cook the rest, remove and place in large bowl until later.

Separately, chop the potato into little cubes and stir-fry in olive oil (or butter).  As it begins to cook add the leeks, celery, remaining onion, and herbs in olive oil.  Once you can prick the celery with a fork (and before it turns mushy!) chop the kale, mince the garlic and add both.  (In my photo below you do not see potato, as I had it precooked and added it later... But, this is about what the leeks and celery looked like when I added the kale...).

Give it a stir, remove from the heat and add 4 cups water (or water/broth combination).  

Blend the leek mixture in several batches in the blender.  

Place back in a large kettle, add the chicken/carrot mixture to it and slightly reheat together.  Stir completely and serve.  Store in fridge and eat within several days.  Reheat individual portions on stovetop.