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This is the soup that I eat at least 3 days per week. It’s my “go-to” lunch entree when at work. I just grab a jar from my freezer in the morning, and then heat and eat in the same 1 cup wide-mouth glass jar.
CHOP THESE VEGGIES: (It goes really fast if you use the slicing blade of a food processor)
1 large onion
5 cloves garlic (mince)
2 carrots
1 medium head cauliflower
20 crimini mushrooms
28 oz crushed organic tomatoes with basil OR 5 medium tomatoes
(I slice tomatoes by hand using a really sharp knife that only gets used for tomatoes. That way, my “tomato knife” doesn’t get dull. Who enjoys slicing tomatoes with a dull knife? Not me!)
COMBINE THESE SEASONINGS:
4 t tarragon
3 t paprika
2 t thyme
3 t veggie broth powder
1 t salt
1/4 t black pepper
dash granulated garlic
2 bay leaves
SET ASIDE:
1 C rinsed lentils (whatever kind you like)
6 C water
1 T dijon mustard
ASSEMBLY:
Use a large soup pot. On medium heat, melt 1/2 T coconut oil. Saute the veggies with the seasonings (start with the onion and garlic, then gradually add the other veggies). Add the lentils, water and mustard. Simmer for about an hour, or until the lentils are cooked. Add more water if needed, depending on how thick you like it. Portion in 1 cup or 1 pint jars and freeze. Makes about 17 cups.
NSNG = No Sugar No Grains
Dry Ingredients:
1/2 C EACH: millet flour, quinoa flour, brown rice flour and garbanzo bean flour
2/3 C oat flour (use gluten free (GF) oats)
1/3 C rolled oats (GF)
2 1/2 t baking powder
1/2 t salt
1 t cinnamon
“Wet” Ingredients:
2 large bananas
2 C blueberries
1/2 C non dairy milk
1/4 C vegan sugar (evaporated cane juice)
2 T agave nectar
2 T organic canola oil
2 thawed “ice cubes” applesauce (or double the oil)
Combine the dry ingredients. Blend the wet ingredients. Mix together. Bake in muffin liners at 350 degrees for 22 minutes. Makes 15.
Freeheel Vegan 