Red Lentil Flatbreads Are Delicious and Easy

                 

Got Red Lentils? 

These tasty flatbreads were made from just 2 ingredients: 

red lentils and water (and seasoning). Yes red lentils!! It's hard to believe that just two simple ingredients yield such a tasty flatbread that doesn't really taste anything like lentils. 

Italian Spinach and Garlic Soup is very easy and tasty

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Do you like eating fresh and healthy? 

This is just one of the 80 amazing soup recipes that you will find in my soups specialty cookbook on page 133- but today I'm sharing the wonderful recipe with you so you can get an idea of how easy and tasty my soups are this wonderful cookbook. If you like this recipe, please consider purchasing my cookbook on Amazon. plant-based soups cookbook

Who doesn't want to want to include more healthy greens in their diet? Quick soup is an easy and tasty way to do it!

Spinach and garlic are a fabulous combination that tastes great in this simple easy immune boosting soup. Just four ingredients plus the seasoning will cook up very quickly and provide all the benefits of greens plus the antioxidants of garlic. Truly a healthy and tasty combination. 

My soup recipes are truly easy to make-

Ingredients: 

Olive oil for sautéing (or you can sauté in vegetable broth)

1 1/2  cups of chopped onions

8 large cloves of fresh garlic, peeled and chopped

12 ounces of fresh spinach 

2 cups of vegetable broth

1/2 cup water

1 tsp of salt-free seasoning (any brand you like)

Himalayan salt and freshly cracked pepper to taste. 

Stove Top Directions

Lightly coat or spray the bottom of a soup pot with olive oil. Add onions and sauté for 2 minutes, stirring. Add garlic and continue to sauté for an additional 3 minutes, stirring to prevent burning. Add spinach, vegetable broth, water, and salt-free seasoning. Bring to a boil and immediately turn off the heat. Use an immersion blender to blend until creamy. Taste and season with salt and pepper if needed. 

Instant Pot Directions

Lightly coat or spray the bottom of the insert liner of the Instant Pot with olive oil. Press sauté and add onions and sauté for 2 minutes, stirring. Add garlic and continue to sautee for an additional 2 minutes, stirring to prevent burning. Add spinach, vegetable broth, water, and salt-free seasoning. Cancel sauté, secure lid, and set to pressure cook for zero minutes. When done, immediately release steam according to the manufacturers directions. When all steam is released, remove lid, and use an immersion blender to blend until smooth and creamy. 

Garnish with pine nuts if desired! Enjoy- 

If you like this recipe, please consider purchasing the cookbook! 

 

 Easy Plant-Based Soups From Farm to Ladle has over 80 soups recipes that everyone will enjoy along with close to 80 inspirational quotes to encourage self-care and healthy eating! For your convenience, I've included both stove top and Instant Pot directions for every recipe.

The recipes meet gluten-free, vegan, and kosher-parve standards

Easy Blueberry Raspberry Pie- No-Bake, Gluten-free, Vegan

Yum!! This no-bake berry pie recipe tastes as incredible as it looks—and it’s very easy to make too. It's one of my go-to recipes when I want something that can come together quickly, yet is homemade.

If you love blueberries and or raspberries, this fresh berry pie recipe is about to become a favorite. It’s bursting with juicy flavor, naturally lower in sugar, and requires minimal cooking. In fact, only a small portion of the berries are gently cooked, while over three cups remain fresh—giving the pie its vibrant taste and texture.

Gluten-free and Dairy-free

 This dessert is completely gluten-free and dairy-free making it perfect for a variety of guests who might have eating restrictions. 

Easy Nut Crust

The crust is a simple, wholesome blend of chopped almonds, coconut or regular table sugar, and coconut oil, adding a lightly sweet, nutty base that pairs perfectly with the berries. 

Buy a Prepared Crust; Just Make the Filling

Not into making your own crust? For convenience, you can also use a pre-made gluten-free crust made from nuts or graham crackers. I typically bake the crust briefly before adding the filling, but if you’re short on time, a ready-made option works beautifully.

Any Blend of Berries Will Work 

For this version, I used a mix of blueberries and raspberries, but this recipe is incredibly versatile. You can swap in your favorite berries or even make it with all blueberries for a classic twist.

Whether you’re looking for a healthy berry dessert, a no-bake summer pie, or an easy crowd-pleasing recipe, this one checks all the boxes—and it’s always a hit with my family.

Crust:

Preheat oven to 350 degrees

1 and 1/4 cup of almonds

1/3 cup of coconut sugar (or regular sugar)

2 tablespoons of cold coconut oil ( that has hardened to be like butter)

Place almonds and sugar into a food processor with the metal blade. Pulse until the almonds are very small but not a paste. Add coconut oil and process until it forms a ball of dough. Press the dough into a 8 inch Pyrex pie pan or 8 inch rectangular Pyrex baking dish. Bake for 12 minutes in oven. Remove from oven and set aside. 

Ingredients: 

1 cup of frozen or fresh blueberries

3 cups of fresh raspberries or blueberries

1/4 cup of coconut sugar (or regular sugar)

1/4 cup water + 2 tablespoons of corn starch or potato starch mixed well 

Directions: 

Add blueberries, coconut sugar, and water and corn starch mixture to a saucepan. Stirring continuously cook mixture over low flame until mixture starts to thicken. Remove from stove and add remainder of berries and fold into the cooked berries. 

Pour berry mixture over the crust. Allow to cool slightly and then refrigerate for 6 hours. 

Notes: 

1. Coconut sugar- sold in many supermarkets in the health food aisle. It is lower in glycemic index than regular sugar and may contain more vitamins. 

2. Corn starch- most corn products come from genetically modified corn (corn starch, corn meal, corn chips, etc) unless specifically labeled non-GMO. I prefer to substitute potato starch. 

Announcing My New Soups Cookbooks with over 80 easy recipes which can be made in the Instant Pot or Stove Top and over 60 uplifting inspirational quotes.

Easy Plant Based Soups From Farm to Ladle click link to order:

 plant-based soups cookbook (affiliate link to Amazon)

French Creamy Mushroom Soup is Easy and Delicious

Looking for a thick and creamy mushroom soup? 

You can't go wrong with this flavorful French recipe.

It is one of my favorites and yet one of the easiest to make.

Cauliflower with Creamy Lemon Sauce-Zero points and Vegan

If you are a lemon lover and looking for an idea to perk up your plain vegetables, this creamy lemon sauce over cauliflower is not to be ignored. 

It's Hanukkah! Latkes or Donuts?

Latkes or donuts for Hanukkah? We light candles and eat foods made with oil, usually fried foods, for Hanukkah. Why? Hanukkah is the commemoration of a miracle that happened many years ago. 

Red Lentil Golden Borsht - Instant Pot or Not

This red Lentil borsht takes traditional borsht to a whole new level. Its hearty, satisfying, vegan, and provides lots of plant-based protein. In other words, it could be a meal in itself. 

Driving To Florida- Covid and Hotels

My husband and I are snowbirds and we spend the winter in Florida. My husband has health issues that are aggravated by the cold weather. For the past 10 years since we retired, we have been driving to Florida for the winter.The long drive necessitates that we sleep at least one night in a hotel and with Covid this is what we encountered and how we prepared for it.

A Walking Youtube Routine for Pandemic

I like to walk outdoors every morning, both for fresh air and movement. I have a walking buddy that I meet every morning. Sometimes when I'm alone, I ride a bike. However when it rains, I need to find an indoor way to exercise- Youtube offers amazing walking exercise videos. This is my favorite.

Egyptian Molokhia (molechaya) Soup

Yum! We love this soup! Molokhia is the Arabic word for a soup made from jute leaves which are a highly nutritious greens that are very popular in Middle Eastern countries. Once again, I am sharing one of my mother-in-laws authentic recipes.