Two Tone Soup

We've been having hurricane like weather here in San Francisco. Perfect weather to stay in my pj's, fix a nice bowl of comfort soup and watch a marathon of my favorite shows. Unfortunately, I have a job and responsibilities. Here's to dreamin'

Serves 2
45 minutes

Broccoli Lentil
2 cups Broccoli, chopped
1/2 Onion, diced
1/2 cup Green lentils
1 tsp Cumin
1/4 tsp Chili powder
1 Tbsp Better Than Bouillon (or a GF Bouillon cube)

Roasted Pepper
1 Red bell pepper, roasted
1/2 cup Tomato sauce
1 Tbsp Tahini
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
1/4 tsp Chili Powder
1/2 tsp Salt
Black Pepper to taste

1. Turn oven to 350 degrees. Wrap your red bell pepper in aluminum foil, add about a tablespoon of water, roast in oven for 20 minutes.
2. In a big pot add about a tablespoon of olive oil, once heated add your diced onion, you're making your broccoli lentil, if that wasn't obvious. When they get all soft and start to brown, add your lentils, cumin and chili powder. After a few minutes add 2 cups of water, broccoli and bouillon. Cook till lentils are soft, about 30 minutes.
3. Meanwhile, gut and chop up your roasted pepper (after it has cooled of course), add it to food processor along with all your other roasted pepper ingredients. Process then pour into a clean pot and heat through.
4. Once your broccoli lentil soup is cooked through, put it in your food processor and process.
5. Have some fun with how you put them in your bowl! I got the above look by filling the bowl 3/4 way with broccoli lentil then, I pressed the bottom of a big ladle full of roasted pepper into the middle (so that the top of both soups are level with each other) and slowly rotated the ladle upside down. I hope that makes sense. I used blue corn tortilla chips to garnish.

Original recipe from VeganYumYum

Broccoli Edamame Pesto

I tend to hodgepodge gluten-free recipes with vegan recipes. Honestly, if I didn't, we probably wouldn't have much of anything to eat. This isn't really an example of that per say but it is a combo of two recipes I thought were genius. When I stumbled upon this NYTimes Broccoli Pesto I knew I had to mash it together with an edamame pesto I've long since memorized. Bonus: 1 serving packs as much protein as a chicken breast. Take that herbivore haters!

Serves 4
20 minutes

8oz Edamame, thawed
1/2 Lb Broccoli
3 Garlic cloves
1 cup Basil
3 Tbsp Nutrition yeast
3 Tbsp Olive oil
Juice of 1/2 lemon
1 tsp Salt
1 Lb Quinoa Pasta

1. Get a pot of water boiling for your pasta and a pot for your edamame (broccoli too, if you steam like I do**)
2. Process your garlic and your basil.
3. Start cooking edamame and steam broccoli for 6 minutes. When they're both done, start cookin your pasta.
4. Add edamame, broccoli and remaining ingredients to processor. Process to nice, minced pesto consistency.
5. When pasta is done, drain and put back in your warm pot, mix in pesto and serve. So easy, so good.

** I don't know if this is common knowledge or how I discovered it myself. I do not own a steamer, I would consider them a waste of space. I just boil a couple inches of water in a medium size pot, place a mesh, all metal colander of selected vegetables inside the pot and put a small lid inside the colander, over the vegetables. The colander doesn't touch the bottom of the pot, it actually only goes down about half way into the pot. I hope I described this well enough. Any who, this method is perfect for this recipe because you can cook your edamame on the bottom and your broccoli on the top. Tah-daa!

Original Broccoli Pesto recipe from NYTimes
Comparable Edamame Pesto recipe at The PPK 

P.S. The garnish on this is a breaded squash that I will post the recipe for another day.
My Asshole Diet