Another Super Vegetables Soup

I love soups....

And I am going really wild with it!

The other day I made a soup with left over vegetables in my fridge.

Ingredients:

  • stockpot with 8 cups of water.
  • Carrots, celery, zucchini, 2 small onions chopped up.
  • Can of navy beans.
  • One vegetarian bouillon cube.
  • Pepper & Salt
  • and last touch: fresh thyme cooked with it.

The navy beans give the soup a thicker texture, and the rosemary, the bouillon cube, pepper & salt give it such a nice taste.

Super healthy, so I make this soup and since it is all vegetarian, you can keep reheating it (I think it tastes even better!).

I  have soup like this for 3 days in a row, as vegetable soup does not go bad as fast as when you use animal based stock or ingredients.

Enjoy!

Love, Lonneke


cilantro soup

Coriander (cilantro) spinach and zucchini soup recipe

Hello all!

Fall is here!

So time for nurturing, warming soups.

The recipe is below.

Just note I add ricotta for some smoothing texture and taste, but you don't have to. I like to add it instead of cream, it tastes great and not so bad for you. Don't we all like that? :)

 

Ingredients for cilantro soup
Ingredients for cilantro soup

Coriander (cilantro) spinach and zucchini soup recipe
This soup is very fast and easy to make!

Author:
Recipe type: Soup
Serves: 2

Prep time: 
Cook time: 
Total time: 

Ingredients
  • water
  • 2 (vegetarian) bouillon cubes
  • salt & pepper
  • 1 chopped zucchini
  • 1 chopped onion
  • handful of cilantro/coriander
  • 2 handful of rinsed spinach
  • ricotta

Instructions
  1. Heat the water with the bouillon cubes and the salt and pepper in a stock pot.
  2. Add the chopped zucchini.
  3. In a separate pan fry the chopped onion until golden.
  4. Add the onion to the soup
  5. Turn soup low when boiling and add the onion.
  6. Add the cilantro/coriander.
  7. Blend the soup until smooth.
  8. put a handful of spinach into a bowl and pour the soup over it.
  9. Add pepper/salt to liking.
  10. Add a spoonful of ricotta in middle of soup.
  11. Soup is ready to serve!

Notes
You need a blender.

making soup
Making soup.
Spinach-cilantro-zucchini soup
Et voila! Spinach-cilantro-zucchini soup.

Enjoy!

Love, Lonneke


Salmon oven

OYL recipe: Salmon from the oven

Salmon oven
Salmon from the oven

Even though I prefer vegetarian & vegan food, once a while I still eat some kind of fish.

My motto:Eat what you dare to look at being killed. I don't judge people on what they eat or not eat, but I don't like people who eat meat but freak out when the meat on their plate looks like the came from an animal (duh!) or who can't look at the animal being slaughtered. If you want to eat something, dare to look at it being prepared for consumption! And my fish consumption is less and less anyway...

The other day I made one of my favorite simple recipes; Salmon from the oven. What you need is an organic piece of salmon (or any other kind of fish) and some vegetables, olive oil and fresh herbs. Within 3o minutes you have a delicious meal!

Serve with any rice you like. I stir fried onions and grasswort (Zeekraal in Dutch) but you can serve any other vegetables. other options are string beans or green peas. Enjoy!

Love, Lonneke

 

OYL recipe: Salmon from the oven
Ovendish with fish and vegetables in a casserole for 4 persons

Author:
Recipe type: dinner
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • Organic salmon filet big enough to feed 4
  • 4roma tomatoes
  • 10 cherry tomatoes
  • 1zucchini
  • olive oil
  • salt
  • pepper

Instructions
  1. Take a casserole and cover the insides with olive oil.
  2. Put the salmon filet in the middle
  3. cover the salmon with salt and pepper.
  4. Slice the zucchini and cover the salmon
  5. wash the tomatoes and put in the casserole around the salmon
  6. add the cherry tomatoes too.
  7. sprinkle some more salt and pepper and olive oil over the whole dish
  8. Put in oven on medium to high heat

Notes
check the fish regularly to see if the insides of fish are cooked through.


Lettuce wraps

Lettuce wraps option 2

I recently made a video for lettuce wraps, (see below)

[youtube]http://www.youtube.com/watch?v=VUsazFiwCAk[/youtube]

but these are my option number 2!

I use sesame oil to stir fry it as it gives a delicious flavor to the vegetables.

Love, Lonneke

Lettuce wraps option 2
easy butter head lettuce wraps

Author:
Recipe type: lunch/dinner

Prep time: 
Cook time: 
Total time: 

Ingredients
  • butterhead lettuce
  • carrots
  • onions
  • zucchini
  • salt
  • pepper
  • pine nuts
  • sesame oil
  • hot & sour sauce

Instructions
  1. Chop all vegetables until they are all really small cubes.
  2. Stir fry all vegetables in a bit of sesame oil with , pine nuts salt & pepper.
  3. Wash the lettuce, and dry off.
  4. Fill the lettuce leaves with vegetables.
  5. Wrap it up.
  6. Dip in hot & sour sauce.
  7. Enjoy!

Sesame oil
Sesame oil

Hot & Sour sauce
Hot & Sour sauce

Lettuce wraps

Yummy!
Yummy!

 

 


Easy vegetarian lasagna

Easy vegetarian lasagna

Easy vegetarian lasagna
Easy lasagna for vegetarians

Author:
Recipe type: dinner

Prep time: 
Cook time: 
Total time: 

Ingredients
  • organic canned diced tomatoes
  • zucchini
  • eggplant
  • mozzarella
  • pine nuts
  • cheese
  • basil
  • olive oil
  • salt
  • pepper

Instructions
  1. Slice all vegetables and mozzarella.
  2. Layer all in a casserole sprayed with olive oil, with in between layers of the diced tomatoes in sauce, pine nuts, salt, pepper and basil.
  3. Top it off with a layer of vegetarian cheese.
  4. Put in oven for 30 min or longer until the eggplant is soft.
  5. Enjoy!

 

When I don't have much time but want to eat something simple and delicious, I make this lasagna.

try it yourself and enjoy!

Love, Lonneke

 

easy vegetarian lasagna step 1

easy vegetarian lasagna step 1
Easy vegetarian lasagna step 2
Easy vegetarian lasagna step 2
Easy vegetarian lasagna step 3
Easy vegetarian lasagna step 3
Easy vegetarian lasagna
Easy vegetarian lasagna

Tomato-Zucchini-Chickpea soup recipe

I brought fresh baked whole wheat bread, avocado, vegetarian cheese by Bastiaansen, and I made soup from scratch!

Tomato-Zucchini-Chickpea soup

Author:
Recipe type: Soup

Ingredients
  • 2 cans of peeled tomatoes or chopped tomatoes.
  • half a can of chickpeas
  • chopped zucchini
  • 2 bouillon cubes
  • 4 cups of water
  • salt & pepper
  • red pepper flakes (not necessary but makes the soup a bit spicier)
  • dried parsley spoon
  • spoon of olive oil

Instructions
  1. Sautee the zucchini in a stockpot, add tomatoes, water, bouillon cubes
  2. Turn low when it starts to cook
  3. Add the chickpeas, red pepper flakes, salt & pepper
  4. At end add olive oil and parsley.


Zucchini Soup Recipe

I am now excited about this new soup I tried to make!

I made it for my family dinner last week, and it was a big success! (even my 2 year old nephew could not get enough).

Zucchini Soup Recipe
Vegetarian Zucchini Soup!

Author:
Recipe type: Soup
Serves: 4

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 big zucchini
  • 1 big onion
  • 2 vegetarian bouillon cubes
  • salt & pepper
  • fresh parsley
  • italian dried herbs (optional)
  • mild oliveoil to cook with
  • ¾ liters of water
  • blender

Instructions
  1. Chop the zucchini and onion and sautee them in a stock pot in a bit of mild oliveoil.
  2. Add water till all the pieces are under water plus a bit extra.
  3. Add bouillon cubes and stir.
  4. Add salt/pepper, herbs, fresh chopped parsley to season.
  5. Turn low when the soup is starting to cook.
  6. Blend half of the soup in the stockpot until half becomes creamy but there is still some pieces not blended.
  7. Simmer for 20 minutes and serve. Let the soup sit a bit to cool off.
  8. Add fresh parsley to garnish and a bit of olive oil.

Notes
This soup tastes even better when you let it sit overnight and reheat the next day!

Nutrition Information
Serving size: 4