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Oil and Vinegar Coleslaw

Oil and Vinegar Coleslaw  Serves 10 but in my case this is enough for 2 people for 5 days and keep it in a large bowl inside the fridge):

1/4 head of winter cabbage diced into small pieces (just keep chopping, bringing the bunch in and chopping like a pro!)
1 large carrot shredded or finely diced
1 radish shredded (optional)
1/4 of a purple onion finely diced (same way as cabbage)
1 garlic pressed
1 handful of curly parsley finely diced (same way as cabbage)
1 large roasted red pepper (from a jar) or 1/4 of the jar diced
1/4 cup red wine Vinegar (you can use any vinegar really-if you do you may need to use more for that tangy-ness)
1/8 cup oil
3 Tsp sugar
Salt and pepper to taste, dash of powdered mustard
Toss and let sit preferably overnight.

You know sometimes it can take a couple hours to get things like the coleslaw and radicchio soup prepared for a week in advanced but it’s worth it and you only have to suffer through it once (twice in the case of the soup but thats easy!) It also helps if you have a partner who lends a hand, my husband is equal minded he cuts the cabbage for me which make such an incredibly huge difference!

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November 13, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Raddichio-Spinach Soup (Aka Watercress Soup)

This is a fantastic soup for weight loss and for health, Spinach is an amazing fighter against cancers while Raddichio is a great blood builder plus the potato and onion help to make you feel full. This recipe will serve 4 but I usually make it every two days for me and mine and my husband’s lunch.

1 Raddichio head (rinsed and coarsley chopped)
1/4-1/2 package of spinach (rinsed and coarsley chopped)
1 yellow flesh potato (diced with or without skin, skin is better more nutrients). Im actually going to try this with sweet potato next time-without skin.
1 medium yellow onion (diced)
1 garlic clove (pressed)
4 cups of water or chicken-vegetable stock
(if using water add dry stock to the mix as per label usually 1 cube or 1 tsp per cup of water)
 small handful of Fresh parsley chopped (optional)
salt + pepper to taste

Directions:
1. Put everything in a pot and bring to a boil. Once boiling simmer for 20 minutes.
2. Once soup is finished if you have the time let it cool down if not proceed to step 3.
3. Using a laddle and a blender – laddle out the solids, draining as much fluid as possible and put the solids in a blender (you may have to do this a few times depending on how big your blender is) pulse blend all the solids until they are a smooth consistency similar to a smoothy. Pour blended mixture back into liquid soup and divide among containers or bowls.

Note: Youll want to blend the soup really well and get all the potato in there as failure to do so will cause your soup to be incredibly sharp, if this happens, dont be a baby! Stomach it anyways!!

November 10, 2011 Posted by | Recipes | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment