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

T

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.

Thanksgiving Leftovers ? Fast and Easy Sweet Potato Soup -vegan

Got leftover cooked sweet potatoes from your Thanksgiving meal?  

Don’t let those leftover steamed or baked sweet potatoes from Thanksgiving go to waste!  Make this quick & delicious (spicy) 5 minute sweet potato soup. 

This creative recipe calls for a jar of organic chunky salsa (you decide if you would like your soup to be mild, medium, or spicy hot)!

Before I share the recipe, I want to mention that this recipe is one of the over 80 recipes in my plant-based soups cookbook (link to purchase on Amazon). Although all the recipes in my book are easy to make, they are not quite this easy. This recipe is a bonus quickie idea- not really a full soup recipe. Nonetheless, it is still delicious and worthy of being in my book!

                    

     Fast and Easy Spicy Sweet Potato Soup 

                                          

Literally, set aside 5 minutes to prep, blend, and heat this fabulous recipe! Use leftover steamed sweet potatoes or leftover roasted or steamed butternut squash as the base for this delicious spicy creamy soup.  (or steam a sweet potato if you don't have any leftovers)

                              

Here is what I do: 

I simply open a jar of organic mild chunky salsa. I then add 3 cups of vegetable broth, 1/4 cup of water, 1/2 cup of salsa and about 2 cups of cooked sweet potato or cooked butternut squash to a blender.  I blend, heat, and serve! So easy and so good.  Serves 2

Ingredients: 

1 large leftover sweet potato - steamed or baked and peeled 

1/2 cup of chunky salsa (mild, medium, or hot)

2 cups of tasty vegetable broth (I love Tabatchnicks)

1/4 cup of water 

Garnish: 

1 tablespoon of diced avocado per bowl

1 tablespoon of nut milk per bowl

Directions 

Place steamed and peeled sweet potato, salsa, water, and broth in a blender. Blend until creamy. Pour into a small pot and bring to a boil. Turn off heat and pour into 2 bowls. Top each bowl with avocado and coconut milk (or any nut milk).

Don't have leftovers? Steam a sweet potato or butternut squash first. Then follow directions. 

If you are looking for a stocking stuffer or hostess gift, please consider this wonderful cookbook available on Amazon.

Order at : plant-based soups cookbook (affiliate link to Amazon)

Need holiday gifts?

The book contains over 80 easy healthy recipes and 60 inspirational quotes in a colorful attractive cookbook- 

My carnivore eating friends say, "These are some of the best soups they've ever tasted".  

I would love it if you would keep this colorful cookbook in mind for your holiday gift giving! 

Sharing this recipe at Deb's Kahakai Kitchen for Souper Sunday where anyone can share a soup, sandwich, or sammie post!

Order at : plant-based soups cookbook (link to Amazon)

                   

                

Simple But Tasty Butternut Squash and Apple Soup- Instant Pot or Not

Butternut Squash makes a delicious soup that is slightly sweet, thick, and satisfying. Add some fall apple and you have a genuinely nourishing rich autumn soup. The beautiful bright orange color, so reminiscent of the season, brings warmth and a glow to our fall table. 

Announcing My New Soup Only Cookbook

ANNOUNCING MY NEW SOUP COOKBOOK 

  

I published my favorite collection easy plant-based soup recipes that appeal to and satisfy meat-eaters as well as vegetarians. My easy seasonal recipes make it easy for everyone to add lighter health-giving foods to their diet without sacrificing taste.  

My friends (most of them are meat-eaters) say, "these are some of the best soups they have ever tasted."

Many of the soups can be prepped in 5-10 minutes and some cooked in as little as 5 minutes in the Instant Pot or 45 minutes on the stove top. 

I make nourishing tasty food that gets you in and out of the kitchen as fast as possible!

The vegan recipes range from creamy soups such as broccoli, butternut squash soups, pumpkin soups, carrot ginger, cauliflower soups, mushrooms soups, old fashioned vegetable soups, lots of bean and lentil based soups, to Moroccan, Thai, Chinese, Japanese, Egyptian, Turkish, Hungarian, Indian, and Russian soups- all quick, easy, and delicious. 

Not only are the recipes plant-based, they meet gluten-free, vegan, and kosher-parve standards making it perfect if you, a family member, or a guest has special dietary needs- but you won't miss any of it. The soups offer solid homemade flavor that everyone (even meat-eaters) enjoy. AND to satisfy all cooks, most of the recipes have directions for making the soup on the stove top or Instant Pot!

The first 200 cookbooks that I published are a special edition made in a spiral bound binding which I find is easiest for laying flat while cooking. 

There are over 80 recipes and over 40 inspirational quotes.

If you would like one of these special edition cookbooks the cost is $20 per book- shipped in US only or for multiple copies with reduced shipping text me at 257-981-4546 to order.
$20 + $1.20 tax + $4 additional shipping charges apply 

Each book comes in a pretty gift bag.

 

https://paypal.me/JudeeAlgazi?locale.x=en_US

A New Cookbook -Best Soups Ever

                                         A New Cookbook!

               It's finally finished and it's getting great feedback!

I published an exceptional collection easy plant-based soup recipes that appeal and satisfy meat-eaters as well as vegetarians. My seasonal recipes make it easy for everyone to add lighter more health-giving foods to their diet without sacrificing taste.  

My friends(most of them are meat-eaters) say, "these are some of the best soups they have ever tasted, and they are very easy to make.".

If time is an issue, many of the soups can be prepped in 5-10 minutes and some cooked in as little as 5 minutes in the Instant Pot or 45 minutes on the stove top. 

My goal is make nourishing tasty food,  but also to to get you in and out of the kitchen as fast as possible!

The recipes range from creamy soups such as broccoli, butternut squash soups, pumpkin soups, carrot ginger, cauliflower soups, mushrooms soups, old fashioned vegetable soups, lots of bean and lentil based soups, to Moroccan, Thai, Chinese, Japanese, Egyptian, Turkish, Hungarian, Indian, and Russian soups- all quick, easy, and delicious. 

Not only are the recipes plant-based, they are gluten-free, dairy-free, vegan, and kosher-parve making it perfect if you, a family member, or a guest has special dietary needs- but you won't miss any of it. The soups offer solid homemade flavor that everyone enjoys.

The first 200 cookbooks that I published are a special edition made in a spiral bound binding which I find is easiest for laying flat while cooking. 

There are over 80 recipes and over 40 inspirational quotes.

If you would like one of these special edition cookbooks,
 email me at vegyid2@gmail.com to secure a copy.  I am accepting Venmo or Paypal payments and will ship a personalized signed copy of this special edition to you. 

$20 + tax 
shipping charges apply

My Easiest Black Bean Soup Recipe

I enjoy soup all year round but when the weather starts to get cooler, I start to crave heartier soups made with beans. This hearty black bean soup is thick, delicious, and satisfying and one of the easiest soups I make. 

Easiest Trick Ever To Save Time

I use a simple trick to eliminate  cut down the prep. I use a jar of chunky organic salsa to replace many of the vegetables.

Why a jar of salsa? 

Think about it. Chunky salsa is made with onions, peppers, tomatoes, etc. The very ingredients that I usually prep this type of soup recipe. So, instead of cleaning, cutting, and chopping, I simply open a jar of organic chunky salsa and use the salsa with all its chunky vegetables in my soup. 

Why Organic Salsa?: 

I appreciate that organic salsa is easily available and contains organic vegetables, because sometimes it's difficult to find organic onions, peppers, etc. I prefer using organic when available. 

All the Prep Ingredients in One Jar

Surprisingly, chunky salsa has all the ingredients to make this delicious 3 ingredient soup. I am not specifically promoting Aldi's (in fact, the salsa flies off the shelves, and I sometimes can't even get the mild salsa) but it is the best and most economical one that I've found. It's $1.89 as of this post in 2020 (update 2023 - it has gone up in price to $2.19)  ( update: 2024 $2.89) update 2026- down to $2.49) As I mentioned, it's organic. It comes in mild, medium, or hot- so you can have it your way- and it is packed in glass, not a can. It meets all my criteria for a healthy safe product. 

Make it in the Instant Pot 

It doesn't get easier than opening the jar, pouring it into the Instant Pot, adding soaked and drained beans, vegetable broth and water. Since my uncooked beans were soaked overnight, I set the Instant Pot timer for 25 minutes. 

If I don't pre-soak the beans (which I usually do because I think it helps digestibility), I would set the Instant Pot timer for 40 minutes. 

When the soup is done, I remove the lid an partially blend using an immersion blender. This hearty, thick, easy soup is a favorite.

Do You Plan a Menu for the Week? 

I don't usually create a menu plan for the week, do you?  but I thought if I did, I would make this soup every other Monday in the cooler weather. Since I keep my own individual sized bags of cooked rice in the freezer (link to see how I freeze cooked rice), I have the convenience of adding some rice to my husband's bowl which he loves. 

Ingredients: 

1 pound of dry black beans, washed, soaked overnight, and drained.

or follow directions for using canned beans

1 jar of organic chunky salsa (mild, medium, or hot) 

3 cups of vegetable broth

3 cups of water 

Optional: cumin, salt, cracked pepper, squirt of lime or lemon juice,  fresh garlic

Toppings: chunks of avocado or cooked white rice

Directions:

Add everything to the Instant Pot. Secure lid, close steam valve, and set to pressure cook for 25 minutes. When done, allow to sit for 15 or more minutes and then release steam manually according to the manufacturer's directions. When all steam is released, remove lid and blend with an immersion blender to desired consistency.

 

Prefer Using Canned Black Beans? 

******If you just want to use canned beans, you can dump everything in the IP and set for 3 minutes OR use the stove top and just bring to a boil and then simmer for 5 minutes..

Sweet Potato Salsa Soup- Another easy winner

I make another soup using salsa too- try my spicy sweet potato soup.

Sharing on Souper Sunday at  Kahakai Kitchen where anyone can share a soup, sammie, or salad recipe.

NOTES:

1. This recipe is completely oil-free. Wonder why many cardiologists are now suggesting eating oil-free?  Oil- any kind of oil including olive oil is highly processed and heated. In addition 1 tablespoon of oil is very high in calories with no fiber. Better to eat the olive, the avocado, or the nuts. 

My blogging friend Nancy Andes at her inspiring blog, Colors 4 Health, has published a Holiday Guilt-Free Recipe Guide which you can view with the link. Nancy says, " This post features guilt-free vegan holiday recipes to savor and tips to make meals healthier, budget friendly, taste-tempting, and joyful." 

Nancy has included a recipe for my delicious and easy vegan stuffed peppers in her  Holiday Guilt-Free Recipe Guide for holiday eating.

Eggplant Tofu Lasagna

If you are looking for a tasty plant-based meal because you are running out of ideas, try my eggplant tofu lasagna.

Farmers Market Friday

Shopping at my local farmer's market each week is an enjoyable, healthy and useful activity. Look at what I bought and what I cooked.

Cauliflower and Za'atar - A tasty side dish

Say good-bye to boring and spice up your cauliflower with Za'atar- Enjoy this easy deliciously spiced combination of interesting flavors.

Peek Into My Week- Reviews and Food

Reading: 

What I'm Reading : 

The Orphan Collector by Ellen Mari Wiseman

If you are not nervous enough about the Covid Pandemic, read this realistic piece of historical fiction set in Philadelphia in 1918 at the start of the Spanish Flu epidemic. Sad, touching, informative, and gripping, this powerful NY Times Bestseller was difficult to put down. 

What I'm Watching: 

Add caption

Watching: The Queen Gambit- Netflix Series

I enjoyed this series about a young orphan who turns out to be an intuitively extremely gifted chess player. While still a teenager,  she begins to play in highly competitive chess tournaments with large cash prizes. Although chess is the theme, the stories also revolve around relationships, pain of her past, drugs and alcohol, learning from mistakes, and her evolution into a powerful woman. Worth the watch!

Also on Netflix: Holidate 

A perfect movie for when you want something light and fun! Holidays are wicked for singles but co-stars Emma Roberts  and Luke Bracey find a solution when they agree to be each others date for any and all holidays and occasions. Kept me laughing and I totally enjoyed it.

Fall Cooking: Lots of Soup

Fall Potato Dill Soup (click link for recipe)

Brussels Sprout Soup- Quick about 12 minutes (click link for recipes)

My Kids and Grandkids Had My Lawn Decorated For an Early Birthday Celebration. (It was the last day before winter that they company decorated lawns and it was 30 degrees yesterday!) 

Doing: 

• Walking one hour each morning
• Finalizing my plant-based cookbook for publication next   month
•  Dinners on the Deck with my kids and grandkids

Sharing on Sunday Salon 

Also sharing on Weekend Cooking at the Intredpid Reader and Baker where anyone can share a food related post. 

How to Freeze an Avocado -2 Easy Hacks

These are two of the best freezer hacks for preserving avocados.

How many times have you purchased avocados only to have them ripen too quickly or turn dark inside before you were ready to use them? 

Homemade Falafel- Vegan and Gluten-free

Homemade falafel tastes the BEST! 

It's fresh, delicately spiced, absolutely delicious and can be made relatively easily in your very own kitchen! This is our favorite plant-based recipe that can be eaten for lunch or dinner.

Greek Lemon Soup

If you like lemon, you'll love this citrusy Greek lemon soup.

Imagine a simple vegetable soup in a tangy lemony broth that is easy to make and a delight to eat. This interesting ethnic recipe is one of my mother-in-law's recipes and has been in our family for generations. It is simple, delicious, lemony, and healthy. It's one of our favorites.

Have You Been "BOOed? ???

Have you been Boo-ed??

We had just finished dinner on my older son's backyard deck (with  him and his family). 

As they walked us to our car in their driveway to say good night, the kids started to scream with excitement, 

"We've been BOO'd"!!!! what a great idea for safe Halloween fun!

Fall in Love with These Vegan Gluten-free Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies are all the rage this season. I love that this  tasty treat is healthy and yet low in calories and Weight Watcher points! 

With only 3 ingredients, this basic pumpkin cookie has 1 point per serving of 2 cookies.  (without the chocolate topping).  I use whole oats ( gluten-free oats ), pumpkin puree and or applesauce and pumpkin spice. 

Creamy Radish Soup

   

Do you like radishes? It's fall and I am definitely into making all kinds of soup. Creamy radish soup sounds unusual to say the least, but I assure you it tastes comforting and delicious. 

Instant Pot Red Lentil and Quinoa Soup

Are you ready for soup? This Instant Pot red lentil and quinoa soup is thick, spicy, and creamy! (of course any soup you can make in the Instant Pot can be made on the stove top with more liquid and longer cooking time-see notes for directions below)

Egyptian Dukkah - An Interesting Dip

If you love nuts, seeds, and Middle Eastern spices, Dukkah may well become one of your new favorite dips. Eaten with bread (gluten-free) and olive oil, dukkah is a popular Egyptian favorite. Dip you bread in olive oil and then dip it into the Dukkah! Yum!

You can also add dukkah to salads, sprinkle it on vegetables, add it to rice or quinoa dishes. 

Moroccan Quinoa -Easy, Tasty, and Healthy

Moroccan cooking is all about the spices! This super easy Moroccan quinoa dish won't disappoint. Whether you serve it as a warm side dish for dinner or a cold salad for lunch, you'll enjoy this versatile, easy, nutritious, and plant-based recipe dusted with cinnamon, cumin, turmeric and pistachio nuts.

Beet and Cardamom Soup

Calling all beet lovers! I made a gorgeous deep pink beetroot soup that is mixed with apples, walnuts, cardamom, ginger, and cinnamon. 

Quinoa Stuffed Acorn Squash- Vegan and Gluten Free

Quinoa stuffed acorn squash is a delicious fall dish that is easy to cook, mild tasting, and filling. It provides a good deal of fiber, magnesium, potassium, and antioxidants. Making it a healthy choice for a beautiful looking and nutritious side dish.

Light and Fluffy Quinoa Made in the Instant Pot

Are you a quinoa lover? 

The Instant Pot is the perfect way to cook it!

I set it to pressure cook for 2 minutes and then allow it to naturally release for 12 minutes.

I have an on and off relationship with quinoa. I do really like it, but I often forget about it, and rice usually wins out as a side in our home. 

Honey Cake for Rosh Hashanah-Egg-free, Gluten-free, Dairy-free

Honey cake is one of the traditional desserts that we eat on Rosh Hashanah, the Jewish New Year! My mother always made her honey cake using a cup of strong black tea and added chopped walnuts to the batter.