Autumn is upon us and this soup could not be tastier, and not to mention easy peasy to make.
Here’s what you’ll need:
Mushrooms (I used Shitake, Belly Bella, Oyster).
Sugar Snap Peas
Here’s What You Do:
In a large sauce pan bring the quart of stock to a boil. Add all of the vegetables in order of most dense (needs more time to cook) to least.
Before adding the fast cooking vegetables in another sauce pan, bring 4-6 cups of boiling water to a boil. Once it is at a steady boil add a few pinches of salt and add Soba noodles (you may need to add a little olive oil so the noodles don’t stick to one another). Follow cooking instructions.
Once all the veggies are cooked to your likeness, spoon into bowl and add a sprinkle of chopped green onion.
Add salt and pepper to taste.
Enjoy and if you make this recipe, take a picture and post it on Twitter or Instagram and #ReneesRecipes
So I am a pretty healthy person consuming a vegetarian diet and exercises regularly. I eat vegan when I can, specifically and especially on #MeatlessMondays. I believe that anything in moderation is a good rule of thumb. That being said, I do appreciate comfort food.
Today in LA was rainy, windy and a down right 63 degree freezing! So after getting out of my Maui haze and longing for the 85 degrees I had just spent 5 days in, a slow cooked carbo loaded dish was all that would do.
Here is my recipe for Mac n Cheese*.
*it should be noted that when I eat dairy I use only Organic, no hormone, locally farmed products
1 box/lb. of pasta (pasta such as shells or elbows are great!). I used Pipe Rigate.
2 cups milk
2 tablespoons flour
1 1/2 tablespoons butter or butter substitute (I used Earth Balance).
16 ounces of shredded melty cheese (Guerrier, cheddar, swiss are good).
2 cloves of garlic
1/2 cup breadcrumbs
Fresh basil (about 6 medium-large leaves).
What to do:
Pre-heat oven to 400 degrees.
In a large saucepan, boil 5-6 cups of water with a few pinches of salt. Once at a boil, cook pasta for 8 minutes or until al dente.
In a second medium saucepan on medium low heat, warm the milk.
In a third small saucepan, melt butter and cook minced garlic for 1 minute. Keep heat on medium low.
Sprinkle flour in and begin to whisk to form a rue. This will turn a deep mustard color (after about 2 minutes).
Once this is formed, slowly pour in the warmed milk while continuing to wisk. This will thicken slightly after 3 minutes.
Add shredded cheese. Whisk to combine.
Drain cooked pasta.
Pour cheese mixture onto pasta. Combine with a few pinches of salt and pepper.
Place mixture in oven safe casserole dish.
Sprinkle bread crumbs over until covered. Sprinkle basil on top as well.
Bake for 30-40 minutes. The breadcrumbs should turn a nice golden brown color.
Once done in the oven, let it cool for 10-15 minutes.
Spoon out in heaps and serve!
Enjoy and stay warm and make sure to hit the gym tomorrow!