more vegetables! cali sandwich & mushroom soup.

maybe healthy cooking is going to be my new thing!

ok. ok.  probably not.

but i actually made another healthy & delicious meal!  & for you super vegans out there, it could easily be made vegan.

healthy.  delicious.  & possibly vegan.  i'm growing as a person.

california sprout sandwich!

{found on pinterest.  originally from ezra pound cake.}

3 T greek yogurt

1 T lite mayo {to veganize, 86 the mayo & yogurt, replace with soy yogurt}

1 stem green onions, finely chopped

1 avocado, peeled, pitted, & chopped

1 tomato, chopped

1 cucumber, chopped

some cilantro, rough chopped

1 tsp red pepper flakes

1/2 tsp garlic salt

salt & pepper

8 slices whole wheat bread

some alfalfa sprouts

1. chive spread: mix together yogurt, mayo, green onions, salt & pepper.

2. avocado salad: mix together avocado, tomato, cucumber, cilantro, pepper flakes, garlic salt, salt & pepper.

3. lightly toast bread slices.  thinly spread chive spread on each slice of toast.  layer some sprouts.  top with avocado salad.  & enjoy!

possibly vegan mushroom soup!

{found on pinterest.  loosely from skinny jeans food.}

this delicious soup was originally supposed to be blended to make a campbell's cream of mushroom soup consistency.  but i really really like multiple textures in my food.  & i kept wanting to eat the broth by itself.  & i really didn't want to get out my blender or clean it. so no blending for the porters.

2 T evoo

lots of minced garlic.  probably 3 T or so.

1 yellow onion, chopped

1 small red onion, chopped

3 stems green onions, chopped + more for garnish

8 oz white mushrooms, sliced

8 oz baby portabella mushrooms, sliced

red wine!  maybe a cup?

many sprigs of thyme

2 c broth {i used chicken because i had it.  but if you use veggie, you are making vegan soup!}

1/2 c almond milk {again, just had it around.  so vegan soup!}

8 oz chickpeas, smooshed with a fork

{yes, "smooshed" is a technical term}

salt & pepper

1. heat evoo in dutch oven over medium high heat.  throw in garlic & onions.  saute until a bit soft & fragrant.

2. add the mushrooms.  when they start to brown, add the wine & thyme.  enjoy this smell.

3. reduce the heat medium low.  add broth, milk, & smooshed chickpeas.  stir often until the soup starts to simmer.  reduce heat to low.  cover.  & cook for as long as you can hold off eating it.  mine cooked for about 2 hours.  & i promise each bite was even better than the previous.  i know this because i tasted it at least once every 10 minutes.  

4. garnish with green onions for a beautiful bright green on top of your purple soup.  & enjoy!!!

i think after this deliciously healthy meal, a glass of that red wine is calling me.

love love,

kjp.