$3.33 a day: Comfort Soup Recipe, Ebook Talk, Pasta and Pesto

Sun Dried Tomato and Green Olive Pesto/Tapenade

I've been busy creating recipes for my Vegan for $3.33 a Day E-book. It is somewhat challenging to write a book while sticking to this budget, but I'm doing it! I do have some recipes written already and most of them are very $3.33 friendly, but the majority of them will be written as I go along each day. I plan on around 120 recipes, so realistically, it will probably take me at least 2 months to write this. May 1st is my target release date.

This spread is delicious and I'm sure it will make it's way into several dishes over the next week or so. Half of it is in the freezer not only for future use, but also as a test to see how it freezes. I think it will be fine.

Raw Italian Kale Salad

I made a big batch of this salad to have on hand. It is delicious and keeps for at least 3 days. In fact, it is much better the second day.

Rice Spaghetti with Simple Marinara

My simple marinara is so delicious... as you can see, I like a lot of sauce with my pasta. This was rice spaghetti and I must be getting used to gluten free pasta because it totally hit the spot. I see a run to Trader Joes in my near future. The closest is an hour a way. It is near my brother's house though, so I can visit them and then hit it up. I'm glad I'm building my Bulk Food fund!

The joy of simple veggies!

Comfort Soup

I created this recipe because I am fighting a cold. It is somewhat spicy, but also very simple flavorwise. You can reduce the crushed red pepper if you are sensitive to spice, but I strongly recommend using the full 2 T of minced ginger.

Comfort Soup:

2 T EVOO

1 large onion, diced

¼ t cayenne or ½ t crushed red pepper flakes

2 t thyme

1 t yellow mustard

Several grates fresh nutmeg (1/8 t)

2 T freshly minced ginger

6 cloves minced garlic (reserve 1)

¼ t celery salt/pepper

½ c quinoa

1 c red lentils

6 c veg broth or water and bouillon cube

Juice/zest 1 lemon

2 T nutritional yeast

2 T fresh parsley (or 2 t dried)

Salt/Pepper to taste

Method:

In a heavy bottomed soup pan over medium heat add the oil, onion, spices, ginger and garlic along with a pinch salt/pepper. Sauté for 10 minutes or until the onions are translucent. Now add the quinoa and lentils. Toast in the onion/spice mixture for a minute or so and add the broth (or water and bouillon). Bring to a boil uncovered for 3 minutes. Turn heat down to low and cover for 30 minutes. Just before serving, stir in the lemon juice/zest, yeast and parsley and reserved minced garlic. Taste and adjust salt/pepper to your liking.

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