Aunt Mary's Zucchini Soup

 Mary Parker’s

Amazing Zucchini Soup (Vegan)

Makes 3-4 quarts

 

 

3 good-sized zucchinis (yellow and/or green) approx. 2-3” diameter (These are the kind that get left in the garden a little too long, but not the huge, ugly ones that have giant seeds and dried out flesh). 

 

1 large red bell pepper, seeded    1 3”-4” long jalapeno pepper (red if possible) seeded

1 good-sized yellow onion, peeled    2 good-sized carrots (1 ½” diameters) peeled

 

4 cups vegetable broth (or chicken broth)    ½ tsp. thyme, ½ tsp. rosemary

 

1 tsp. salt    1 tsp. gold curry powder

 

1 14oz. can coconut milk (or 1 ½ cups sour cream)

 

Slice the vegetables and place in a 6-8 qt. pan. (I use a 6 qt. pressure cooker, but the veggies come fairly close to the top. Add the broth and seasonings and cook until soft and tender. 

 

Cool a few minutes, then use an immersion blender to turn the mixture into a smooth soup. Add the coconut milk (or sour cream) with the immersion blender until it’s well blended. Taste for salt.

  
 

 

Serve hot.

Can be garnished with a dollop of sour cream (unless you want it vegan), or roasted pumpkin seeds.

 

 

Notes: If you have to buy zucchinis, you’ll need about 6 grocery store size. The red bell pepper gives it wonderful color and flavor. The jalapeno can be smaller, but the large ones I’ve used make it really good. I use a food processor to slice all the vegetables and it works really fast. When I said “gold” curry powder, I just mean the curry powder you buy in the grocery store that’s kind of yellow/gold in color.

Lentil Tacos

 Lentil Tacos - 71 Toes

To make exactly 1 tablespoon (T) of homemade taco seasoning, combine the following ground spices in a small bowl:

• 1 ½ teaspoons Chili powder
• ½ teaspoon Ground cumin
• ¼ teaspoon Salt
• ¼ teaspoon Garlic powder
• ¼ teaspoon Onion powder
• ⅛ teaspoon (a large pinch) Paprika (sweet or smoked)
• ⅛ teaspoon (a large pinch) Dried oregano
• A tiny pinch Black pepper or cayenne pepper (optional, for heat)

Mango Lassi (by AI)

 To make a café-style mango lassi using your Nepali spice mix, blend 

1 1/2 cups of frozen mango cubes (or canned mango pulp), 

3/4 cup plain yogurt,  

3/4 cup whole milk, 

1-2 tablespoons of sugar, and 

1/4 teaspoon of your spice mix with 1 cup of ice (or frozen mango) until frothy. Blend Until Smooth: Process on high for 2 to 3 minutes until completely smooth and frothy.

Naan bread

 Ingredients (Makes 4-6 naans)

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2/3 cup warm water (around 105°F–110°F)
• 2 tbsp melted butter or oil (plus more for brushing)

Instructions

1. Activate Yeast: Stir the sugar and active dry yeast into the warm water. Let it sit for 5 to 10 minutes until a thick layer of foam forms on top.
2. Make Dough: Add the flour, salt, and melted butter to the yeast mixture. Stir until a solid dough forms.
3. Knead & Rest: Knead on a floured surface for 3 to 5 minutes until smooth. Cover the dough bowl with a warm, damp towel and let it rise in a warm spot for 15 to 20 minutes until slightly puffed.
4. Roll: Divide into 4-6 pieces and roll each into an oval about \(\frac{1}{4}\)-inch thick.
5. Cook: Heat a cast-iron skillet over high heat. Cook the naan for 1-2 minutes until bubbles flip up, turn over, and cook for another minute. Brush with butter.

Rachel's sourdough

 

Madi's favorite lemon cake

 https://lovingitvegan.com/vegan-lemon-cake/

Vegan Lemon Cake:

• ▢2 ⅔ cups All Purpose Flour  
• ▢1 ½ cups White Granulated Sugar  
• ▢1 ½ tsp Baking Soda
• ▢¾ tsp Salt
• ▢1 ½ cups Milk  
• ▢½ cup Canola Oil  
• ▢1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
• ▢1 tsp Vanilla Extract
• ▢3 tsp Lemon Extract
• ▢2 Tbsp Lemon Zest

For the Lemon Buttercream Frosting:

• ▢4 ½ cups Powdered Sugar  
• ▢½ cup  Butter  
• ▢2 tsp Lemon Extract
• ▢3 ½ Tbsp Lemon Juice 

Pumpkin Chocolate Chip Cookies

My little pumpkin (age 1 1/2) loves these!

1 egg

1 t vanilla

1 1/2 C sugar (or less)

1 C mashed pumpkin

2 T soft butter

1/3 C applesauce OR more pumpkin

2 1/2 C flour (part or all whole wheat flour works great)

1 t baking powder

1 t baking soda

1 t cinnamon

1/4 t salt

1/2 C - 1 C chocolate chips or raisins and/or walnuts

Mix dry ingredients. Mix wet ingredients (I mix the wet ingredients in the blender if my fresh pumpkin is chunky). Mix wet and dry ingredients together. Add chocolate chips. Bake 10 minutes at 350 degrees on an ungreased cookie sheet.