tuscan chickpeas

healthy comfort food. serves 4 with bread or rice.

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 cup full-fat coconut milk (from the can, shake well before opening)

• 1/2 cup vegetable broth

• 1 cup fresh basil, chopped

• 2 tbs nutritional yeast or Parmesan

• 1 tbs Dijon mustard

• juice of 1/2 lemon

• 1 tsp Italian seasoning

• 4 tbs tomato paste

• 1/4 cup sun-dried tomatoes, chopped

• 1 can chickpeas, rinsed and drained

• 3 cups spinach/kale/etc. (frozen works well)

• salt and pepper to taste

Heat some olive oil in a skillet over medium heat. Add onions and garlic, and cook for about 5 minutes until softened. Add all remaining ingredients except for spinach. Mix well and simmer for 15-20 minutes.

Reduce heat to low and stir in spinach. Cook until wilted and serve with your choice of carbs.

butternut squash soup

a fall staple. easily doubled, but this serves 4.

• 1 1/2 pounds cubed butternut squash (I buy it pre-cut)

• 1/2 onion, diced

• 1/2 tsp each sage, rosemary, pepper, ginger, parsley

• salt to taste

• 2 cups vegetable broth/stock (can also use chicken stock/bouillon)

• 1/2 cup water

• 3 garlic cloves, minced

• 1/4 cup sour cream or full-fat Greek yogurt (optional)

• 1 tbs olive oil

In a large Dutch oven, heat the oil over medium heat. Saute the onion until it softens, about 5 minutes. Add the squash and all spices, and cook for 8-10 minutes until the squash just begins to soften. Add the garlic and cook for an additional minute.

Add the water and 1 1/2 cups of stock. Bring to a boil, then cover and simmer for 30-40 minutes until the squash is falling apart.

Allow to cool slightly before putting in a blender/food processor or using an immersion blender. Add the additional 1/2 cup of stock until the texture is as desired. Stir in the yogurt/sour cream, and add salt to taste.

spicy avo slaw

a slightly healthier twist on a summertime staple.

• 1/2 cup mayo

• 1 avocado

• 1/2 cup cilantro chopped (can skip if you’re one of those people)

• 2 garlic cloves, minced

• 1 fresh jalapeno, cored/seeded/diced

• juice of 1/2 lime

• pinch salt and pepper

• 12 oz. slaw mix - I like the rainbow slaw with broccoli

using a whisk, fork, or potato masher, combine the mayo, avocado, cilantro, garlic, lime juice, jalapeno, and salt/pepper. toss over slaw mix when ready to serve.

irish veggie soup

also called leftover soup and a staple in irish pubs.

• 1 tbs butter

• 2 cloves garlic, minced

• 1 onion, diced

• 1 leek, sliced and rinsed well

• 2 large potatoes, peeled and diced (variety doesn’t matter)

• 3 large carrots, peeled and sliced

• 3 stalks celery, diced

• 32 ounces vegetable stock

• salt, pepper, parsley

• 1/4 cup heavy cream or half and half (optional)

Heat the butter in a large pot over medium-high heat. Once melted, cook the garlic, onion, leek, and potatoes for two minutes. Cover and sweat for 8 minutes. Add the stock, carrots, and celery. Lower the heat, cover, and simmer until all vegetables are tender.

Using a blender, food processor, or immersion blender, puree the soup. You may need to work in batches.

Season to taste and add heavy cream if desired. Serve with crusty bread and too much butter.