Recipes Week of January 9 — 15, 2023

Sugar Snap Pea Stir Fry

INGREDIENTS

  • 2 cups sugar snap pea (whole)

  • 2 carrots (julienned)

  • 1 or 2 stalks of broccolini (chopped)

  • ½ head of cabbage chopped

  • 1 Green onion

  • 2 tomatoes

  • 3 tbsp oyster sauce (optional)

  • 2 tbsp soy sauce

  • Salt to taste

  • ¼ cup of water

INSTRUCTIONS

  • With little oil sauté the carrot and cabbage for about 3 minutes then add in the sugar snap peas, broccolini, and green onions. Mix well for a couple minutes.

  • Season with salt, mix well, then add water, oyster sauce and soy sauce. Mix well again.

  • Add the tomato, combine, then turn off the heat and let the heat of the pan cook the tomatoes for a couple minutes.

  • Stir again and serve on a bed of rice.

  • Enjoy!

Vegan Toscana Soup

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 sweet onion diced

  • 4 cloves garlic minced

  • 4 carrots diced

  • 4 stalks celery diced

  • 2 potatoes diced

  • 2 (14 ounce) cans cannellini beans drained and rinsed

  • 2 bay leaves

  • 6 cups vegetable broth

  • Crushed Red Pepper Flakes (to taste)

  • 8 cups fresh kale chopped and stems removed

  • 1/2 teaspoon salt (less if vegetable broth is salty)

  • 1/2 teaspoon black pepper

INSTRUCTIONS

  • In a large stock pot, heat the olive oil over low heat. Saute the onion and garlic for 5 minutes, until the veggies begin to soften.

  • Add the carrots and celery, and saute for 5 minutes more.

  • Add the potatoes, beans, bay leaves, vegetable stock, and crushed red pepper. Bring to a boil, then turn heat to low and simmer for 20 minutes.

  • Add the kale, stir to combine, and cook for an additional 15 minutes until kale has wilted and softened in the soup.

  • Remove bay leaves.

  • Optional Step - if you want a smoother soup, transfer a cup or two of the soup to a blender, and pulse on low for a few seconds, then add back to the pot.

Jim Tinsky