Prep: 10minutes mins

Cook: 20minutes mins

Total: 30minutes

Ingredients

Soup:

• ▢3 yellow onion
• ▢6 tablespoons olive oil
• ▢12 cloves garlic
• ▢3 jalapeno 
• ▢3 red bell pepper
• ▢3 tablespoon tomato paste
• ▢6 15 ounce cans fire roasted crushed tomatoes see notes
• ▢2.25 cup red lentils
• ▢3 can black beans drained and rinsed 
• ▢3 cup corn
• ▢1 cup cashew cream
• ▢9 – 12 cups low sodium vegetable broth
• ▢6 teaspoons chili powder
• ▢7.5 teaspoons cumin
• ▢3 tablespoon brown or coconut sugar
• ▢3 teaspoon salt use less if broth was not low sodium
• ▢3 teaspoon oregano
• ▢3 tablespoon lime juice about 1/2 lime

Serving Suggestions

• ▢3 cup tortilla strips
• ▢3 avocado
• ▢3 lime, juiced
• ▢1.5 cup chopped cilantro

US Customary – Metric

Instructions

• In a large pot or dutch oven, add the finely diced onion and olive oil. Saute for about 5 minutes.
• Add in the minced garlic, diced bell pepper, and diced jalapeno. If you want less spice, just remove the seeds from the jalapeno or use less.
• Saute for about 3 extra minutes, then add in the tomato paste and saute an additional 2 or so minutes.
• Add in all remaining ingredients aside from the lime juice, we’ll add that at the end.
• I used 3 cups of veggie broth because I wanted this on the thicker side, if you like it more brothy, use 4. If you’re not sure, start with 3 and add more at the end if you want to thin it out.
• Stir everything well to combine and bring to a boil. Reduce heat to low, cover and let simmer for about 20-25 minutes, stirring occasionally.
• After about 20 minutes, taste to check to see if the lentils are fully cooked. Let simmer for 5-10 more minutes if they still have a crunch to them.
• Once the lentils are done, transfer 2 cups worth of soup to a blender and blend until smooth.
• Transfer back to the pot and stir to combine. Stir in the lime juice. Taste and adjust flavors as desired, and/or add more broth to thin it out if you like.
• Serve and garnish with tortilla strips (see the body of the post for how to make these homemade!), chopped cilantro, fresh lime juice, avocado and sour cream.

Notes

You can use coconut cream in place of the cashew cream if preferred, but I suggest cashew cream if you can! 

You can also just use one 28 ounce can of fire roasted tomatoes if that’s what you can find/what you have on hand! 

If you can’t find crushed fire roasted tomatoes, you can use diced or chopped fire roasted and just pulse in a blender a few times before adding to the soup.

Serving: 1bowl / Calories: 431kcal / Carbohydrates: 53g / Protein: 19g / Fat: 14g / Saturated Fat: 2g / Fiber: 19g / Sugar: 9g

• marsacapone
• Heavy cream
• Garlic
• challots
• SDToma
• Onions
• parm
• fresh basil
• red pepperflake
• oregano (cheat and Roman)
• broth broth broth
• weiss vine

• 
  4 eggs at room temperature
  1 cup of sugar
  1 1/4 cup of flour
  1 tsp of vanilla
  1 lemon
  4 – 5 apples (from Shannon’s yard)

10 inch pan
a bit of butter

Pre-heat the oven to 350
Prepare the pan by coating the inside with butter.

Core and dice the apples (except 1) into small cubes. Coat with a the juice from the lemon and set aside in a small bowl. Save the last apple for later.

Beat the eggs in a large metal or glass bowl until frothy. About 6 mins.
Slowly add the sugar, incorporating as you go along so that the sugar dissolves totally. The mixture will stiffen a little (5 mins). Add vanilla and mix. (1 minute).
Sift the flour into the mixture with either a spatula or a spoon. If you are feeling lazy, use the mixer very sparingly because you do not want the flour to fully incorporate. Clumps are desired.

Coat the bottom of the pan with mixture (30%). Pour apples on top of the mixture (optionally sprinkle cinnamon, paprika or cayenne pepper on apples) and then cover apples with remaining mixture (70%).

Slice final apple into thin segments and lay on top of the mixture.
Bake in oven for ~45-55 minutes (until golden and passes the toothpick test)
Optionally sprinkle with confectioners sugar.
Even though my daughter doesn’t normally eat very spicy food, she loves the dash of cayenne pepper I add to this recipe as it keeps you warm even when served cold.

• nopale 2 parts
• tomato 2 parts
• red onion 1 part

• sal dash
• lime squeeze
• olive erl titch
• (optional garlic crushed)

cabbage 2
carrots 3
peppers 4

Boil:
water 500ml
salt 1 Tsp
sugar 80g
vinegar @ 9% 160ml
bay leaf 1
allspice 4
peppercorns 8

Heat in a large skillet, preferably nonstick, , over medium heat:

1 tablespoon vegetable erl

Add:
<li>
1 small onion, finely diced
1 small red or yellow bell pepper, finely diced
4 cloves garlic, minced
1 large celery stalk, finely diced
1 teaspoon fresh thyme leaves
Salt and ground black pepper to taste
</li>
Cook, stirring frequently, until the onion is softened but not browned, about 10 minutes. Transfer the onion mixture to a plate.
Add to the skillet and increase the heat slightly:
1.25 pounds ground beef chuck or sirloin
Cook, breaking up any lumps with a wooden spoon, just until browned, 3 to 4 minutes. Add the onion mixture along with:
12 cup Chili Sauce,
1/2 cup beer or water
3 tablespoons Worcestershire sauce
Hot red pepper sauce to taste
Partially cover and simmer, stirring occasionally, until the flavours are blended and the sauce is slightly thickened, about 15 minutes.

About 8 pint jar

Grind together in batches through the medium blade of a food mill or chop medium-fine in a food processor:

6 red bell peppers, coarsely chopped
6 large onions, coarsely chopped

Remove to a 6-quart nonreactive saucepan and stir in:
14 pounds ripe tomatoes, peeled, seeded, and chopped
3 cups cider vinegar
2 cups packed light brown sugar
2 tablespoons salt
2 tablespoons dry mustard (optional)
1 tablespoon ground black pepper
1 tablespoon ground allspice
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon celery seeds
Stir to blend thoroughly, then bring to a boil over medium heat
Simmer, stirring often to prevent scorching until as thick as desired, about 3 hours. Taste and adjust the seasonings, especially the salt. Can while hot or let cool, then cover and refrigerate for up to 1 month ) 

pg. 70

upon discovering this page, i certainly hope you realise how much more content there is in the world that you should be enjoying. go out and enjoy something different like my original blogger page someplace. dunno where i placed that but i’ll see if’n i can’t find it for you before the end of the beginning. oh, and don’t forget to use two spaces at the end of every sentence, yo.