More Spring Recipes
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Turnip and Purple Cabbage Swirled Soup
This beautiful recipe allows you to pour one soup into the other and create a spiral pattern in your bowl.
Start with two soup pots on your stove. Cover the bottom of each with olive oil and slowly heat the oil as you are chopping onions.
Chop off top and bottom of two onions. Peel skin and slice in half width-wise.
Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.
When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.
Simmer for 10 minutes, stirring occasionally.
Add salt and thyme to one pot. Add salt and coriander to the other.
Simmer for 15 more minutes.
Meanwhile, chop 4 turnips into small chunks.
Chop 1 medium red cabbage into threads, removing the hard inner core.
Add turnips to coriander-spiced pot. Add 1 Tablespoon whole ground brown mustard.
Add cabbage to thyme pot.
Add enough water in each pot to cover vegetables. Bring both to a boil, reduce to simmer, and cook with the lid on until vegetables are soft.
With an immersion blender, puree each soup. Taste for salt.
Pour turnip soup into each bowl.
Pour cabbage soup into large measuring cup with spout and the pour a spiral into the turnip soup. Enjoy!
Quinoa Biscuits
Dry ingredients:
1 ½ cups quinoa, freshly ground
1 teaspoon baking soda
2 teaspoons salt
1 Tablespoon each coriander and thyme
Wet ingredients:
Capful apple cider vinegar OR lemon juice concentrate
¼ cup vegetable oil (olive or sunflower oil)
½ cup water
1 egg OR OR 2 spoonfuls nut/seed butter
Preheat the oven to 375 degrees.
Grease a cookie sheet with vegetable oil.
In a spice grinder, grind the quinoa into flour-like consistency and place in a mixing bowl This may take a few rounds of grinding.
Add the rest of the dry ingredients and stir together.
In another bowl, combine the wet ingredients and stir until thoroughly blended.
Pour in the wet mixture into the dry and stir together until just blended. Add more water as needed to make biscuit-like consistency.
Shape each biscuit by rolling a golf ball-sized piece of dough into a ball between your palms. Flatten it onto the cookie sheet. Make sure that each biscuit is about the same size and thickness (approximately ½ inch thick).
Bake for 25 minutes, or until a knife inserted into the center tests clean.
Artichoke Spread
Open one glass jar artichoke hearts and drain water out.
Place artichoke hearts in blender.
Add:
¼ cup olive oil
½ Tablespoon lemon juice concentrate
2 teaspoons salt
½ Tablespoon dry thyme leaf.
Blend at highest speed for 2 minutes.
Serve and enjoy with biscuits or in sandwiches.
This beautiful recipe allows you to pour one soup into the other and create a spiral pattern in your bowl.
Start with two soup pots on your stove. Cover the bottom of each with olive oil and slowly heat the oil as you are chopping onions.
Chop off top and bottom of two onions. Peel skin and slice in half width-wise.
Place two halves flat on cutting board and slice each one into thin crescent moons. Follow the ridges of the onion when chopping.
When oil is hot, add onions, stir briefly with spatula, turn burner down to medium-low, and cover.
Simmer for 10 minutes, stirring occasionally.
Add salt and thyme to one pot. Add salt and coriander to the other.
Simmer for 15 more minutes.
Meanwhile, chop 4 turnips into small chunks.
Chop 1 medium red cabbage into threads, removing the hard inner core.
Add turnips to coriander-spiced pot. Add 1 Tablespoon whole ground brown mustard.
Add cabbage to thyme pot.
Add enough water in each pot to cover vegetables. Bring both to a boil, reduce to simmer, and cook with the lid on until vegetables are soft.
With an immersion blender, puree each soup. Taste for salt.
Pour turnip soup into each bowl.
Pour cabbage soup into large measuring cup with spout and the pour a spiral into the turnip soup. Enjoy!
Quinoa Biscuits
Dry ingredients:
1 ½ cups quinoa, freshly ground
1 teaspoon baking soda
2 teaspoons salt
1 Tablespoon each coriander and thyme
Wet ingredients:
Capful apple cider vinegar OR lemon juice concentrate
¼ cup vegetable oil (olive or sunflower oil)
½ cup water
1 egg OR OR 2 spoonfuls nut/seed butter
Preheat the oven to 375 degrees.Grease a cookie sheet with vegetable oil.
In a spice grinder, grind the quinoa into flour-like consistency and place in a mixing bowl This may take a few rounds of grinding.
Add the rest of the dry ingredients and stir together.
In another bowl, combine the wet ingredients and stir until thoroughly blended.
Pour in the wet mixture into the dry and stir together until just blended. Add more water as needed to make biscuit-like consistency.
Shape each biscuit by rolling a golf ball-sized piece of dough into a ball between your palms. Flatten it onto the cookie sheet. Make sure that each biscuit is about the same size and thickness (approximately ½ inch thick).
Bake for 25 minutes, or until a knife inserted into the center tests clean.
Artichoke Spread
Open one glass jar artichoke hearts and drain water out.
Place artichoke hearts in blender.
Add:
¼ cup olive oil
½ Tablespoon lemon juice concentrate
2 teaspoons salt
½ Tablespoon dry thyme leaf.
Blend at highest speed for 2 minutes.
Serve and enjoy with biscuits or in sandwiches.