April 25, 2010

 

 

serves 2 ~ $1.66 per serving

1 ripe avocado ($.88)

2 tomatoes ($1.00)

4 carrots ($.50)

1 onion, finely diced ($.05)

3 stalks celery, finely diced ($.30)

1 medium zucchini ($.59)

1 1/2 cup water for blending

salt and pepper to taste

red pepper flakes

olive oil for drizzling

This is my new addiction. Maybe it’s the cold, rainy weather we’ve been having, but right now this is almost better than chocolate. Is there anything really better than chocolate?

I still have a freezer half full of frozen tomatoes from my garden last year, and I’ve used them here. In season, we sell our veganic tomatoes two for a dollar straight out of our garden and that’s the price I’ve used here. It’s quite a low price, but it’s such a fulfilling thing to grow food. This time if year, though, tomatoes are still quite expensive in the stores. I talk about freezing and preserving produce for raw in my ebook, which is available to the right. I’ve really gotten a lot out of our raw, frozen produce this winter.

In a blender, puree until smooth the avocado, tomatoes, carrots, half the onion, and two stalks of celery. Add as much water as you like to create the desired consistency. I made mine thick and it was very much like a stew. Finely dice the other half of the onion and the remaining celery. Slice the zucchini into noodles using a vegetable slicer or spiral slicer. I slice the zucchini lengthwise and then use a vegetable peeler to shave off fettuccine sized noodles.

Divide the soup between bowls, salt and pepper to taste, and stir in the diced onion and celery and the noodles. Drizzle with a teaspoon or so of olive oil and some red pepper flakes, if desired. Extra yumminess can be had by marinating the zucchini noodles for a few hours using the same marinade recipe I’ve used for the fruit kebabs below.

 

 

serves 2 ~ $1.91 per serving

dandelion greens

1 head green leaf lettuce ($.2.29)

1 avocado ($.88)

1 medium onion ($.05)

2 tablespoons olive oil ($.20)

2 tablespoons agave ($.20)

2 tablespoons apple cider vinegar ($.20)

I’m amazed at how many edibles are in my yard. Right now, it’s excellent dandelion weather. Dandelion greens are pretty easy to identify, but if unsure, please research what plants are edible and which are not. Dandelion greens can also be found in places like Whole Foods, or can be grown in the garden from seed.

To makes the salad, rinse the dandelion greens and chop the lettuce. Chop the avocado and thinly slice the onion and add. Toss with a simple dressing of olive oil, agave, and apple cider vinegar whisked together. Salt and pepper to taste.

 

 

serves 2 ~ $2.14 per serving

1 lb strawberries ($1.89)

2 bananas ($.30)

1 mango ($1.49)

2 tablespoons olive oil ($.20)

2 tablespoons agave ($.20)

2 tablespoons balsamic vinegar ($.20)

1 tablespoon red pepper flakes

I usually think fruit is perfect as it is, but this is perfect for when I’m in the mood for something a little different.

Chop the fruit and put on wooden skewers. Whisk together the olive oil, agave, vinegar, and red pepper flakes and marinate the kebabs for about an hour. The dehydrate for another couple hours until the fruit has started to soften and has warmed.