Need an easy and inexpensive vegetarian dinner? How about tomato soup with a grilled cheese sandwich! Albeit with the grilled cheese sandwich it isn’t the lowest caloric dinners out there, but it definitely is a tasty comfort-food dinner. Sans sandwich and you have yourself a healthy cheap meal that tastes amazing! Ingredients:
1.5 pounds organic tomatoes, quartered (I used early girls)
1 organic red bell pepper, sliced (small-medium sized will do)
5 organic cloves of garlic, halved
Garlic powder and black pepper to taste
1.5 T. olive oil
Directions: Pre-heat oven at 350° F. Place tomatoes, peppers, and cloves on cooking sheet, then drizzle olive oil on top. Cover with foil and place in oven for 25 minutes. After 25 minutes take out of oven and place the cooked mixture in your blender (please be careful). Puree mixture and serve (careful, hot). I sprinkled garlic powder and black pepper on top of my batch to my preferred taste. Makes about 6 cups. Enjoy! Slainte, Fyre
Oh how I love to share traditional Irish recipes! This dish is great on any night, however is perfect for Samhain or feasting celebrations!
One of my favorite Irish dishes – Colcannon
1/2 a head of green cabbage, finely chopped
2 pounds, or so, of organic russet potatoes (peel and cut into small pieces)
1 decent sized organic leek, chop this up
1/2 cup of organic half/half (substitutions: 1/4 cup organic cream or 1/2 almond milk could do)
sea salt and ground black pepper
organic butter (the real deal, just cream) or substitute veggie butter (read the ingredients – it might be processed!)
In a large pot, put peeled and cut spuds in and cover with water. On top of pot place colander with your chopped cabbage. On medium-high heat boil the potatoes/steam cabbage until potatoes are tender (15-20 minutes or so). Turn off heat and drain water from potatoes. In a saute pan heat leeks with half/half over low-medium heat until tender. Mix cabbage, leeks, and spuds together. Season with a dash of sea salt and freshly ground black pepper. Serve with a tablespoon of butter.
1 carton of unprocessed (needs to be just veggies and spices that are understandable) organic low-sodium veggie broth
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp ground black pepper
Shredded cheddar cheese (optional)
Saute those veggies! Fyre’s Veg Taco Stew
Saute onions and garlic cloves in olive oil until browned on medium heat. Add zucchini and crookneck squash – stir. Add bell peppers – stir. Add portobello mushrooms – stir. Add black beans, tomatoes, and veggie broth – simmer for 10 minutes on medium heat. Add quinoa and spices – stir. Simmer for another 5-10 minutes. Let cool and serve. Total time: 40 minutes. Serves two lunch or dinner for 4 days. Optional: Sprinkle some grated cheddar cheese.