Today my daughter wanted to make carrot soup because of a picture book we read. The recipe in the book called for lots of butter, which I can't eat anymore. So we invented this instead. It was delicious!
Ingredients:
16 oz shredded carrots3 cups water1 stalk celery, sliced 1 small onion, chopped 1 teaspoon dry dill
Bay leaf
Salt and pepper to taste 1/2 cup of plain non-fat yogurt
Instructions:
1.) Saute the onion and celery for 5 minutes in some water.
2.) Add the rest of the water, carrots, and spices, and simmer for 15 minutes.
3.) Take out the bay leaf and puree in the blender or with a hand blender.
4.) Stir in the yogurt and serve.
Ingredients:
2.5 cups of water
Small onion, chopped
1 stock celery finely sliced
4 cloves of garlic, minced,
Half cup dry brown lentils
Bayleaf
3/4 cup steel cut oats
1 cup rolled oats
1 teaspoon dry oregano
1 teaspoon dry basil
Half teaspoon ground thyme
Salt and pepper to taste
3 tablespoons of soy sauce
1 tablespoon of tahini
1 tablespoon of molasses
1/2 cup of barbecue sauce, divided
2 egg whites
1 tablespoon flaxseed meal
Instructions:
1.) Pre-heat the oven to 375 degrees.
2.) Saute the onion, garlic, and celery in a small amount of water for a few minutes.
3.) Add the water, bay leaf, and lentils and simmer until the lentils are cooked.
4.) Remove the bay leaf, add the oats, spices, soy sauce, tahini, molasses, and half of the barbecue sauce, and cook another 10 minutes.
5.) Stir in the egg whites and flaxseed meal and pour the mixture into a 9" x 5" bread pan.
6.) Top with the last 1/4 cup of barbecue sauce, then bake for 25-30 minutes. Let cool for 5 minutes before slicing.
