Main Courses
White Bean Vegetable Stew
This stew is high in potassium for those of you who need a boost in that area. It is very yummy too.
Ingredients:
1 1/2 cups white beans
2 pieces of Wakame (seaweed) Read the rest of this entry »
Vegetable Stew
This is my idea of easy and delicious simple food and you don’t have to wait until vegetarians come to dinner to make a vegetable stew
Ingredients:
2 medium Carrots
1 medium Zucchini Read the rest of this entry »
Soba Soup – Japanese Favorite
If you want a delicious noodle soup recipe that is gluten free, and perhaps even grain free- this is it!
Made with buckwheat noodles.
Ingredients:
1 piece Kombu
1 small piece Wakame
1 inch piece ginger root, peeled and grated
1 onion, chopped
1 carrot, sliced
1/4 – 1/2 lb soba (buckwheat noodles) Read the rest of this entry »
Lentil Stew
Lentil soup has all the benefits of the mighty powerfood lentils
![Lentil Soup dreamstime_9626661[1]](http://realfoodforlife.com/wp-content/uploads/2010/04/Lentil-Soup-dreamstime_96266611.jpg "Lentil Soup dreamstime_9626661[1]")
plus much more. And it tastes great.
Ingredients:
1 large onion, chopped
3-6 garlic cloves, chopped
2 pieces celery, chopped
2 tsp vegetable oil
1 cup green whole lentils: soak over night and cook according to directions here: Cooking Beans & Lentils
1 piece Kombu*
2 carrots, diced
3-5 tsp salt
1 tsp each of thyme and basil
3 tsp marjoram
Fresh parsley
Directions:
- Soak lentils overnight and follow instructions: Cooking Beans & Lentils (if you would like to have gas free lentils)
- Sauté onion, garlic and celery in oil.
- Add remaining ingredients.
- Simmer for 45 minutes, adding more water if necessary.
- Remove Kombu and chop; return to soup.
- Serve in bowls garnished sprigs of fresh parsley.
* Kombu is seaweed makes beans more digestible but you could easily leave it out.
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