About Me

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I'm Shelly, a nature-worshipper, animal lover, mom, yogini, and adventure-seeker living in the great Northwest US! I share my life with an amazingly strong, kind man and a beautiful, compassionate and hilarious daughter. In 2009, we embarked on a new path of veganism, and are eating so many delicious, healthy foods, feeling great and finding the transition to be easy, exciting and fun! We also have the wanderlust! So this blog will include our journeys around the world!

Thursday, September 1, 2011

Fall is in the Air!

We had a cooler day, high of 80 yesterday, and I saw a few fallen leaves, so I got out my soup pot! I did an impromptu lentil soup with veggies I had on hand, plus tomatoes, thyme and a zucchini from our garden. But next time I will make Mom's Lentil Soup, it's delicious. Here's the recipe for her soup, and also a photo and recipe of a chili I made on our last cool day before summer! (Obviously it's been a whirlwind summer!)

Mom's Lentil Soup 


Ingredients:

1 cup small cubed carrots
1/2 cup chopped celery
1 small peeled and diced sweet potato
1 handful chopped cauliflower
1 tsp cumin
1.5 cups brown lentils
4 cups Vegetable broth
2 TB sweet red Thai chili sauce
1 TB paprika
salt and pepper to taste

Brown and sweat carrots, celery, sweet potato and cauliflower.
Add cumin.
Add lentils, Vege broth and chili sauce. Stir and bring to boil, then simmer on medium low for 45 minutes to one hours until lentils are soft.
Add 1 TB paprika, salt and pepper to taste. Done!

So easy and sooooo delicious! Thanks Mom!!



Shell's Organic Chili


Ingredients:
2 cans dark kidney beans - drained
2 cans black beans
1 yellow onion
2 carrots
4 TB olive or sunflower oil
1 TB cumin
2 TB chili powder (or more)
3 c Vegetable broth - low sodium
4 oz tomato paste (3/4 of can, use the rest for english muffin or tortilla pizzas!)
1 can tomatoes in Adobe sauce
1 large tomato, chopped
2 small jalapenos, sliced in thin in rings (you can add jals later too if you want chili mild)

Saute onion in oil until translucent. Add carrots and saute 2 more minutes. Add cumin and chili powder, then broth, beans, tomato paste, Adobe tomatoes, chopped tomato and jalapenos. Bring to boil, then simmer for at least 2 hours on low.

Serve with a dollup of vegan sour cream  if desired and some cornbread! (The Kind Life Cookbook has an amazing cornbread recipe!)