Рецепт AND AS THE TEMPERATURE STARTS TO DROP....
ALL I WANT TO MAKE IS SOUP. It's an obvious transition as the weather changes; salads to soups, smoothies to juices, and the list goes on. I turned on my heater for the first time this season last week, and added additional blankets to my bed. It seems this winter in NYC is going to be a cold one, as I started this process over the last two weeks. A little early...
I'm one of those rare people who LOVE in the cold. I thrive in Fall and Winter and absolutely can't get enough of the spirit these seasons bring. Maybe it's because I grew up in LA where the winter is a little rain with nothing but a light peacoat necessary. Needless to say, I'm excited and totally embrace the changing temperature and changing diet. Soups, hot tea and anything warm. Sounds pretty good to me.
- CHICKPEA KABOCHA STEW
- 1 large garlic clove, minced
- 1T olive oil
- 2T Chickpea miso
- 2T Vegan bouillon
- 1 carton baby bella mushrooms
- 1 zuchinni, sliced
- 1 kabocha squash, roasted (400 degrees until you can stick a fork in it easily)
- 3/4c millet
- 5-6 kale leaves, destemmed and chopped
1. De-seed squash and slice in 3-4 parts. Roast kabocha in the oven at 400 degrees until you can easily stick a fork in it.
2. In a saucepan, add the tablespoon of olive oil and minced garlic.
3. Add 6-8 cups of filtered water. When water is hot, dissolve bouillon and chickpea miso as broth.
4. Add 3/4c millet, bring to boil and simmer (with lid).
5. In the meantime, prep out the vegetables.
6. Once millet is cooked, combine mushrooms, zucchinni and kale to the broth. When kabocha is done cooking, add to the the pot.
7. Top with sliced avocado, hempseeds and a dollop of grapeseed oil vegenaise. enjoy!