It’s a freezing winter outside and I made this soup to warm myself up. Using wholewheat penne, I had to cook it longer to complement the soupy-ness of my soup. I made that word up. I know you’re smart enough to get my point. Cheers! Ingredients: (Doesn’t have to be exact but just a bit [...]
Read more »Vegan Corn Soup with Celery
This Vegan Corn Soup is similar to the vegan potato soup I posted the other day. We have just harvested all the corns from the allotment and what better way to use them than to make a soup? ***This recipe yields 4-6 servings. Ingredients: 500G Corn Kernel 1L Water Potato 2 Celery stem with leaves [...]
Read more »Potato Soup with Celery
Who else loves soup apart from me? Potato soup is one of my best faves. I tasted it in a church pot luck and asked the cook what the ingredients are. Then I modified it and voila! I normally don’t measure the ingredients but for the sake of my dear visitors, I did just [...]
Read more »Mung Bean Soup with Spinach
When I recovered from dengue and the IV was finally pulled out of my system because I started eating orally, the first food I craved was monggo with alugbati or mung bean soup with vine spinach. Just the mere thought of it was making me drool. I requested the food department to make it for [...]
Read more »Cannellini Beans Stew with Asian Vegetables
Cannellini beans with okra, pumpkin flowers and courgette (zucchini) Cannellini beans are one of my most favourite beans. This recipe is similar to the one we use back home except we use local Asian beans like mung beans or string beans. According to Today’s Women and Health, “Cannellini beans are low-fat, high in fiber and [...]
Read more »Rice Noodle Soup with Courgette
This is another simple recipe that reminds me of home. We call it “miswa” in the Philippines but the kind of noodles we used is soggy and I like this rice noodle better because it remains al dente even if you leave it in the soup. Ingredients: Rice Noodles or Rice Vermicelli (Brown rice is [...]
Read more »Beans and vegetables stew
I had a vegetable chilli the other day at work and I thought I would make my own without the chilli. When I got home I, luckily, got most of the ingredients except for courgette. Also the beans had been pre-soaked and frozen so I just grabbed everything from the fridge and started swinging my [...]
Read more »Pumpkin Soup with coconut milk
Ingredients 200g pumpkin or marrow 50g mushrooms spring onions thumb-sized ginger 1/2 can coconut milk 1 cup water 1/8 teaspoon salt herbs (optional) Pumpkin with coconut milk is a vegan recipe. Cut up the ginger thinly or and crush to let the juice come out. Boil water and ginger with salt. Cut the pumpkin about [...]
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