Sunday, October 2, 2011

Day 25 - Cream of Mushroom Soup

Today was the perfect chilly morning for oatmeal. I'm finally almost through this latest batch of lasagna and my last frozen Enchilada meal. The leftovers and frozen dinners have been such a convenience while staying at someone else's house.

Breakfast:

- Pumpkin Pie Oatmeal



Lunch:

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- Lasagna and Sweet Potato
- Vegan Gluten-Free Cream of Mushroom Soup

(8 servings)

1 tbsp oil
1 onion, chopped
1 lb white mushrooms, chopped (I used some portobellas I got on sale and it made the soup a creepy black color)
2 cloves garlic, minced
1 tsp ground thyme
1/2 tsp salt
1/2 tsp pepper
1/4 tsp rosemary
1 15 oz can garbonzo beans
2 c almond milk
2 cup vegetable broth
1/2 C dry red wine
squeeze of fresh lime


Heat oil in a large saucepan and add onions, mushrooms, garlic, thyme, salt, pepper, and rosemary and saute until tender. Add garabonzo beans, almond milk, vegetable broth and wine and simmer for 30 mintes. Let soup cool a little then puree (in batches if you have to - it took me 4 or 5 batches in a small personal blender) and process until creamy.



Snack:

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I was super hungry today (Oliver has been nursing a lot) and threw this together with leftovers in the fridge

- Quinoa with Corn and Caramelized Onion

(2 servings)

2 tsp oil
1 onion, sliced
2 ears of corn
2 tsp cumin
1/2 tsp salt
1/2 pepper
fresh basil
1 C quinoa, cooked in vegetable broth


Caramelize the onions in oil then add corn, spices, and quinoa. Stir and heat through for at least 5 minutes. Top with fresh basil.



Dinner:

- Cream of Mushroom Soup
- Amy's Enchilada With Spanish Rice & Beans

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