so it's lunchtime again, and oh, woe is me, who knows what to make? i do! well, i have some good suggestions that might be better for a weekend, or to make ahead to take to work the next day, but good suggestions, nonetheless. seriously, these recipes are bangin'. i feel so silly using that word, but it's totally true. i am giving you the recipe for the best minestrone soup i have ever had in my life, that is so easy, you won't believe you've never made homemade minestrone before. the other recipe is for some tasty wraps that pack well, and can be taken anywhere! here we go....
hearty minestrone soup
4 to 6 servings
1 tablespoon olive oil
1 medium onion, minced
1 celery rib, chopped
1 medium carrot, chopped
3 garlic cloves, minced
2 cups shredded cabbage
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can dark red kidney beans, drained and rinsed
1/4 cup pearl barley
1/4 cup split peas, picked over, rinsed and drained
6 cups vegetable broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
salt and freshly ground pepper
3 tablespoons chopped fresh parsley
- in a large soup pot, heat the oil over medium heat. add the onion, celery, carrot, and garlic. cover, and cook until softened, about 5 minutes. stir in the cabbage, tomatoes, beans, barley, and split peas. add the broth, oregano, and basil, and salt and pepper to taste.
- bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour or longer, until the vegetables are tender. taste, adjust seasonings if necessary. add a bit more broth if the liquid reduces too much. stir in the parsley and serve.
see?! look how easy that is! and it's so good i dare you to try to not go back for seconds. plus, this soup only gets better if it sits around for a day, so if you have some time, try making it the night before and taste the magic the next day. a crusty baguette is all you need to make this a yummy in your tummy lunch that is sure to to make you feel good all day! especially if it's cold and rainy outside.
chickpea "tuna" salad wraps with avocado
4 servings
1 (15-ounce) can chickpeas, drained and rinsed
2 celery ribs, minced
1/4 cup minced red bell pepper
2 green onions, minced
1/3 cup vegan mayonnaise (or regular if you want)
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
salt and freshly ground pepper
2 ripe avocados, peeled, pitted, and sliced
shredded lettuce
4 10-inch tortillas (i like trader joe's handmade whole wheat or habanero-lime)
- in a food processor, pulse the chickpeas until chopped, then transfer to a large bowl. (if you don't have a food processor, you can just hand chop the chickpeas in small batches on a cutting board! i've done it when i'm too lazy to clean the whole food processor!) add the celery, bell pepper, green onions, mayonnaise, lemon juice, mustard, and salt and black pepper to taste. mix well, adding a little more mayonnaise if the mixture seems too dry. cover and refrigerate at least 30 minutes.
- in each tortilla, place some of the shredded lettuce, some avocado slices, and about 1/4 of the chickpea mixture. roll up, and your wraps are ready!
i seriously love this recipe, it's one of my favorite things to have for lunch b/c it's so tasty and easy. i could eat it multiple days a week, but i know that's kind of weird, and kind of not healthy. but it's filling, yummy, and easily portable! just pack some tortilla chips and fruit, and you're all set!
i know lunch is usually a rush and go kind of thing, but it's so much better for the body, (and the soul), when you take some time and make something really good for you. seriously, this soup makes me happy on even my saddest days. i made it on one of my first nights back from being in the hospital, and it just made being home extra sweet. i hope people actually do try these recipes, b/c they are every bit worth it!
peace, love & yum,
lisa
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