Meatless Monday – Spinach Mushroom Soup!

 

spinach mushroom soup

 


Official Meatless Monday Blogger

There’s nothing like a cup of soup to set the world right. There are so many great things about soup:

  • It can be an entire meal
  • It can be rich and creamy
  • It can be slim and lean
  • It freezes well

This recipe was inspired by Veggie Belly! The trick of adding a pinch of baking soda to keep the spinach green.

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Spinach is delicious and so good for you. It has a healthy dose of vitamin A and is known for being high in iron. Remember Popeye the Sailor who got his super strength from spinach? Well, brain pickings.org had some interesting information about the cartoon hero. I always wondered why he ate so much spinach…

 

Popeye, with his odd accent and improbable forearms, used spinach to great effect, a sort of anti-Kryptonite. It gave him his strength, and perhaps his distinctive speaking style. But why did Popeye eat so much spinach? What was the reason for his obsession with such a strange food?

The truth begins more than fifty years earlier. Back in 1870, Erich von Wolf, a German chemist, examined the amount of iron within spinach, among many other green vegetables. In recording his findings, von Wolf accidentally misplaced a decimal point when transcribing data from his notebook, changing the iron content in spinach by an order of magnitude. While there are actually only 3.5 milligrams of iron in a 100-gram serving of spinach, the accepted fact became 35 milligrams. To put this in perspective, if the calculation were correct each 100-gram serving would be like eating a small piece of a paper clip.

Once this incorrect number was printed, spinach’s nutritional value became legendary. So when Popeye was created, studio executives recommended he eat spinach for his strength, due to its vaunted health properties. Apparently Popeye helped increase American consumption of spinach by a third!

– Via brainpickings.org

 

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Ingredients

  • olive oil – 2 tablespoons
  • onions – 1/2 cup chopped
  • garlic cloves – 2 peeled and minced
  • potatoes – 1 cup peeled, diced
  • spinach – 4 cups tightly packed fresh, tender  leaves
  • fresh oregano – 2-3 sprigs  (or freshly dried oregano)
  • baking soda – A pinch of  optional
  • button cap mushroom tops – 15 large
  • dried mushrooms – 2-3 soaking in 4 cups of hot water (for at least 30 minutes)
  • salt and freshly ground black pepper

 

Preparation 

  1. Heat a medium, heavy bottom sauce pan with the olive oil.
  2. Add the onions, and sauté on medium heat until translucent.
  3. Add the minced garlic cloves and cook for 30 seconds or until the garlic is fragrant.
  4. Add the mushrooms and sauté on medium heat till they brown, about 5 minutes.
  5. Then add the potatoes, a pinch of salt and 4 cups mushroom water.
  6. Bring to a boil. Then reduce heat and simmer until the potato cubes are cooked.
  7. Add washed spinach leaves, oregano and salt to the pot (keeping in mind you’ve already added a little salt to the soup in the previous stage).
  8. Immediately add a pinch of baking soda to the spinach; this will keep the spinach green when cooking; but this step is optional.
  9. Boil for about 1 minute or till the spinach is wilted.
  10. Turn off the heat. Using a hand/immersion blender, puree the soup till smooth. If you don’t have an immersion blender, pour the soup into a regular blender and carefully puree. If the soup is too thick, add ½ cup water and blend again.
  11. Serve warm, with a sprinkle of freshly ground black pepper.

 

 

It’s soup yoga!!!

Sometimes you have to hold it around your hands and take a big warm sip.

 

Namaste y’all.

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Meatless Monday – Grits with Sautéed Vegetables

photo-39

 


Official Meatless Monday Blogger

 

If you have a case of the Mondays, breakfast for dinner can help. It’s like ending the day from the beginning except better because it’s over in a matter of hours and you are at home. Boom.

 

One of my favorite things for breakfast is grits.

 

What are grits? You’ll have to excuse me as my gaze hazily travels off in the distance… I love grits. They remind me of my mom cooking weekend mornings, Sunday brunch, cold weather and jazz. If you’ve never had them, this probably gets you no closer to knowing what they are. About Food gives a more substantial definition:

Grits are confusing to both the Southerner and non-Southerner alike, so let me break it down for you. According to The Food Lover’s Companion, the word “grits” is really a shortened way of saying what it really means, “hominy grits.” Grits are derived from hominy. The Food Lover’s Companion further cites hominy as being one of the first foods that American Indians gifted to the colonists. Hominy is dried corn kernels with the hull and germ removed. When this dried hominy is ground, it turns into what we know as grits.

 

 

Fun Facts About Grits

  • The annual World Grits Festival is held in April at St. George, South Carolina. The town claims to be the ‘Grits Capital of the World’, eating more pounds of grits per capita than anyplace else in the world. Via Food Reference 
  • Three-quarters of grits sold in the U.S. are sold in the South, throughout an area stretching from Texas to Virginia, sometimes referred to as the “grits belt”.[3] The state of Georgia declared grits its official prepared food in 2002.[4] Similar bills have been introduced in South Carolina, with one declaring: Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston’s The Post and Courierproclaimed in 1952, “An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.”[5]

 

 

People who love grits take them very seriously. Trust. I grew up eating grits for breakfast. For most of my life I was a grits purist and would only eat them with a dollop of butter, salt and if I was feeling jazzy some pepper. When my mom added cheese to the mix I definitely changed my tune. I have heard that there are people out there who eat grits with milk and sugar like cream of wheat. I do not understand these people.

That’s cool, they get to live here too. (side-eye)

mondays

 

This recipe is fast and delicious.

 

Ingredients

You should use whatever veggies move n’ groove you and your family. When I was grocery shopping I grabbed a few things that were on sale:

  • Red pepper
  • Green pepper
  • Onion
  • Brussels sprouts
  • Heirloom cherry tomatoes
  • Garlic
  • Italian spice blend
  • Shredded cheese (1/4 c)
  • Pat butter (optional)
  • Olive oil

 

Directions

For the grits

Prepare according to package.

For a extra blast of flavor you could:

  • substitute veggie broth for water and…
  • after the grits are done toss in 1/4 c of shredded cheddar cheese
  • go the extra mile and sprinkle crushed red hot pepper and a dash of smoked paprika

If you like your grits super creamy stir, stir, stir while they cook. For thicker grits use a little less liquid.

 

Keep it vegan and leave out the cheese… there are always choices. See your case of the Mondays is fading away.

 

For the veggies

  1. I halved the baby tomatoes and roasted them with olive oil and italian seasoning- roasted them in a 375° oven. I roasted the veggies while I cooked everything else. You could easily sauté the tomatoes- I am just a fan of roasted tomatoes.
  2. I put the brussels sprouts in the food processor and pulsed a few times
  3. Sliced the peppers and onions into strips
  4. Minced fresh garlic
  5. Heat 2 T. olive oil in a pan or skillet
  6. Sauté veggies starting with the onions and garlic
  7. Add the peppers and spices
  8. Add the brussels sprouts
  9. Add enough liquid to steam the sprouts (maybe 1/8 c. I used a splash of broth and lemon juice)

Scoop veggies on grits and dig in!!!

 

Happy Meatless Monday!!

 

Namaste y’all

Food Yoga- Meatless Monday!!

Zoodle


Official Meatless Monday Blogger

I just read an article about the damaging effects of dividing time between a computer, phone, tablet and TV. It apparently shrinks the brain. So I’ve decided to put my phone away while I bounce from laptop, TV and kitchen while I type this post. I already feel smarter.

Earlier this week the mail delivered a treat. I’m now the proud owner of a spiralizer. Oh sure, many people have been using this for years, but since it’s new to  me  dear reader, it’s now new to you. This gadget has already changed my life. It transforms veggies into ribbony strands and curly shapes. And trust me, this isn’t just cool, the shapes allow for dressings and sauce to cling.

Happy-and-excited-gif

I spent my weekend enjoying this amazing east coast ‘pre-fall’ weather, bike riding, doing yoga and spiralizing everything I could get my hands on. On Friday I made a spiral cucumber, carrot, red onion salad. I added a bit of my lemon tahini dressing and tapped my toes as I chomped away. And since I’m pretty real with you when I write, I’m not ashamed to say that when I woke up at 3am for water, I had a large bite. I may or may not have had said salad for breakfast on Saturday.

Don’t judge.

Or do. I can take it.

No matter what your feelings, I’ll still share this easy Meatless Monday recipe.

Ingredients

  • squash zoodles (you can also use a mandolin- but I can’t really be trusted with one)
  • cherry tomatoes
  • red onions, very thinly sliced
  • mushrooms sliced (I used shitake, but hey grab whatever you have)
  • garlic minced (3 cloves)
  • spinach or any greens that are handy
  • olive oil- three tablespoons
  • splash quality balsamic
  • salt, pepper and white pepper
  • lemon juice from one lemon

In one pan sauté all of the veggies and ingredients except the zoodles.

  1. Heat the pan (with 2 tablespoons olive oil) over medium heat first add the onions, then garlic, then the mushrooms.
  2. In a second pan heat the remaining tablespoon of olive oil and quickly toss the zoodles for two minutes.
  3. Combine the sauce and zoodles
  4. Serve immediately

Delish.

Fair warning. Stay tuned for spiralizer recipes. If you see me running through the farmers market with loaded down with veggies and laughing with crazy eyes, keep movin’. It’s safer that way.

Namaste y’all.

Food Yoga! Meatless Monday – Mushroom Tagliatelle

Mushroom Tagliatelle

Happy Meatless Monday!!


Official Meatless Monday Blogger

I know it may be hard for you to give up meat completely. Like everything else we learn, it takes practice. I have had my own struggles with going meatless. The reasons that we may or may not choose to eat meat is person. But I do think it should be a choice that we make. Being informed about what we are putting in our mouths is our responsibility. My practice has led me to examine my decisions about my carbon footprint.

By actively choosing to cut out meat one day a week, you are taking a step to help the planet. That small act of kindness may not seem like a big deal, but it is. So, try it. Cut out the meat one day a week. I’m hear to help!

Before I dive into the recipe, check out this interesting video from MeatlessMonday.com

Mushroom Tagliatelle

Ingredients

  • mushrooms of your choice- I used shitake and baby bella (about 2 cups)
  •  onions – chopped
  • garlic- three cloves minced
  • mushroom broth- one cup
  • juice from one lemon
  • splash white wine (optional)
  • olive oil- one tablespoons
  • flour- one teaspoon
  • Italian seasoning- one tablespoon
  • 4 tablespoons fresh parsley chopped
  • salt and fresh black pepper
  • Tagliatelle enough for 4 people (or any wide flat pasta)

Directions

  1.  Get salted pasta water going in a large pot
  2. Heat olive oil in skillet over medium heat
  3. Add garlic and onions. Sauté until onions are translucent
  4. Stir in flour and spices until it becomes ‘roux-like’ (smooth and pasty)
  5. Add mushrooms and broth- stir. Add optional splash of wine
  6. Add lemon juice and three tablespoons of parsley
  7. Stir once more and turn off heat
  8. Cook tagliatelle
  9. Drain pasta (reserve a few tablespoons of liquid if your sauce is too thick)
  10. Toss pasta in skillet with sauce
  11. Serve!!

I gobbled this immediately and can’t wait for leftovers…

Namaste y’all