As of today, my Misery Score is 188. That’s also roughly the number of bowls of soup I’ve eaten in my attempt to survive this winter. Brothy Mushroom Soup with Greens has been my go-to recipe. It’s my vegetarian version of chicken soup. It’s full of good things like ginger and chili that taste great and keep me going.

(P.S. This weather may be making me slightly overdramatic. Just slightly.)

Vegetarian Mushroom Soup with Greens Recipe
1 tablespoon olive oil
1 large onion, chopped
1 package (10 ounces) fresh crimini mushrooms, sliced
1 jalapeno chile pepper, seeded and finely chopped
3 cloves garlic, finely chopped
4 cups water
1 pound sweet potatoes or yams, peeled and cut into 1-inch chunks
1-inch piece fresh ginger, peeled and cut into matchstick pieces
1 teaspoon fine sea salt
1 to 2 tablespoons tamari (soy sauce)
2 to 3 handfuls baby hearty greens (such as Power Greens with kale, spinach and chard)
Sambal oelek chili sauce

In a large (5-quart) pot, heat oil over medium heat. Add onion; cook 3 minutes until softened, stirring occasionally. Add mushrooms, jalapeno and garlic; cook and stir 5 to 8 minutes until mushrooms have cooked down and released their juices.

Add water, sweet potatoes, ginger and salt. Bring to boiling; reduce heat. Simmer, covered, for about 15 minutes or until the sweet potatoes are tender.

Stir in tamari. Taste and adjust seasoning, if needed. Add the greens to the pot. Give the soup a quick stir to wilt the greens.

Serve each bowl of soup with a small spoonful of sambal oelek chili sauce (or another chile sauce). I don’t consider this ingredient optional…I consider it the finishing touch that makes this soup work. Don’t skip it!

Makes about 6 cups soup
Recipes you may also like:
Vegetarian Lentil Soup with Greens
Red Lentil Soup with Sweet Potatoes and Kale

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Butter Lettuce Salad with Pomegranate and Walnuts
Toasted Thyme Walnuts:
1 cup raw walnut halves
1 teaspoon olive oil
1/4 teaspoon dried thyme leaves
1/8 teaspoon fine sea salt
Dash cayenne pepper

Salad and Dressing:
1 large head butter lettuce
1 medium orange
1/3 cup pomegranate arils (seeds)
1 tablespoon sherry vinegar
1 tablespoon fresh orange juice
3 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper

First, make Toasted Thyme Walnuts. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place walnuts in a small bowl. Drizzle with 1 teaspoon olive oil; stir to coat. Sprinkle with thyme, salt and cayenne pepper; mix well.

Spread walnut mixture in a single layer on prepared baking sheet. Bake 5 minutes, stir. Bake 5 to 8 minutes more or until walnuts are toasted. Let cool completely.

To make salad, pile lettuce leaves on a serving platter. Peel and section orange; arrange over lettuce. Sprinkle with pomegranate arils and a handful of the toasted walnuts. (Store remaining walnuts in an airtight container at room temperature.)

For the dressing, whisk together vinegar, orange juice and olive oil; season to taste with salt and pepper. Drizzle dressing over salad.

Makes 4 servings

Salad recipes you may also like:
Butternut Squash Butter Lettuce Salad with Spicy Avocado Dressing from Foodie Crush
Persimmon Pomegranate Salad with Butter Lettuce and Arugula from Clean and Delicious
Kale and Roasted Squash Quinoa Salad

The post Butter Lettuce Salad with Pomegranate and Walnuts Recipe appeared first on Eating Clean Recipes.

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

Drain and rinse tofu. Gently, but firmly press tofu brick to release excess water; pat dry. Slice tofu brick into small pieces. I sliced mine into 8 slices the long way by 4 slices the short way to get 32 total bite-size pieces.

Place tofu pieces in a large bowl. Drizzle with olive oil and sprinkle with togarashi. (*Use the full 1 teaspoon togarashi if you like your tofu a bit spicy!) Gently stir the tofu to coat with the oil and togarashi.

Place tofu slices in a single layer on baking pan. Bake tofu 25 to 30 minutes until the edges begin to brown. Serve warm or cold. I like to serve the baked tofu with a simple dipping sauce of tamari mixed with a few drops of toasted sesame oil.

Makes 4 servingsI love baked tofu because it’s super versatile and makes an excellent salad topper. Here I’ve served togarashi baked tofu, roasted crimini mushrooms and fresh cucumber and tomato over romaine lettuce. To finish, I drizzled lightly with plum vinegar, tamari and olive oil and then sprinkled with gomasio sesame seaweed blend. Avocado would be an excellent addition.
More tofu recipes:
Easy Sambal Baked Tofu from Kingfield Kitchen
Honey Sriracha Baked Tofu from Kingfield Kitchen
Simple Tofu Scramble from Kingfield Kitchen
Easy Baked Tofu
Spicy Edamame and Togarashi from The Chubby Vegetarian

Like what you see? Follow me on Instagram, Pinterest and Facebook for more recipes and cooking tips. You can also subscribe to Kingfield Kitchen by email, my new food blog with all new easy, healthy recipes.

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Roasted carrots make this soup extra sweet and flavorful. Coconut milk adds richness and a creamy, smooth texture. (vegan, dairy-free recipe)

Vegetarian Roasted Carrot Soup Recipe
2 pounds carrots
2 tablespoons olive oil, divided
1 large white or yellow onion, chopped
1 Anaheim pepper, seeded and chopped
2 cloves garlic, halved
5 cups water
1 1/2 teaspoons fine sea salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
Dash cayenne pepper
1 cup canned coconut milk

Preheat oven to 375 degrees. Scrub and peel carrots. Cut into chunks. Mound carrots on a large shallow baking pan. Drizzle with 1 tablespoon oil; stir to coat. Spread carrots in a single layer on pan. Bake 50 to 60 minutes until carrots are tender and lightly browned, stirring occasionally.

In large pot, heat 1 tablespoon oil over medium heat. Add onion, Anaheim pepper and garlic; cook 5 minutes until softened, stirring occasionally.

Add water, roasted carrots, salt, coriander, cumin, ginger and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.

Cool, uncovered, at least 30 minutes until cool enough to blend. Use blender or food processor to puree in small batches until smooth. (Use caution when blending hot liquids.) Return blended soup to pot; stir in coconut milk. Heat over medium-low heat until hot, stirring frequently. Serve with a sprinkling of freshly ground pepper.

Makes about 6 cups soup

Recipe Links:
Spiced Carrot Cauliflower Soup from Weelicious
Pumpkin Black Bean Soup

Product Link:
Get a Vitamix Blender with Free Shipping Code

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Quinoa is a staple in my kitchen. It makes a filling breakfast, an easy side dish or a hearty lunch.

My favorite way to use quinoa is to make salads. Simply start with some cooked quinoa (white, red, black- whatever you have on hand) and stir in seasonal vegetables or fruits. Dress with a simple vinaigrette and add some herbs or spice for flavor. That’s all it takes to make a great meal.

My latest quinoa salad creation makes use of colder weather produce. It includes roasted butternut squash, baby kale, apples, and almonds in sherry-orange dressing.

Kale and Roasted Squash Quinoa Salad Recipe
1 medium butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
1/2 teaspoon fine sea salt
freshly ground black pepper
2 cups cooked, cooled quinoa
2 cups fresh baby kale, coarsely chopped
1 large apple, coarsely chopped (such as Honeycrisp, Braeburn, Gala or Fuji)
1/3 cup coarsely chopped toasted almonds or pecans

Sherry-Orange Dressing:
2 tablespoons extra virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon sherry vinegar
small pinch dried thyme leaves, if desired
salt and freshly ground pepper to taste

First, roast the squash. Heat oven to 375 degrees F. Peel and remove seeds from butternut squash; cut into 3/4-inch chunks. Toss chunks of squash with olive oil; sprinkle salt and pepper. Spread in a single layer on a large rimmed baking pan. Bake 15 minutes; stir. Bake 15 minutes more and then check squash for doneness. Squash should be tender and lightly browned when done. If needed, bake 5 to 10 minutes more. Let cool.

Next, combine the salad ingredients. In a large bowl combine cooked quinoa, roasted squash, baby kale, apple and almonds.

Make the Sherry-Orange Dressing. In a jar combine olive oil, orange juice, sherry vinegar, thyme, salt and pepper. Cover and shake well. Pour the dressing over the salad and mix well. Taste salad and add more salt and pepper, if needed.

Makes about 6 cups salad

Note: I used a modest amount of quinoa because I wanted the salad to be mostly produce. If you prefer a salad with more quinoa, add an additional 1 to 2 cups cooked quinoa.

Recipe Link:
Black Quinoa Salad with Radish and Avocado

Product Link:
Get a Vitamix Blender with Free Shipping Code

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