What Are you Hungry For? Full Life's Healthy Lifestyle Blog

A Whole Foods Plant Based Recipe - A Scrumptious Meal for Meatless Monday

  

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Here is a delicous summer meal full of colors, textures, and flavors.  And, you should have plenty of leftovers for tomorrow!

Ginger Carrot Soup, Kale Salad, and Cucumbers with Tofu Dill Dressing

Ginger Carrot Soup with Pepita Pesto

You will need (for the soup):

• 2 avocados
• 9 - 10 carrots, peeled and sliced into 1/2 - 1 inch pieces
• 2 cups water
• 1 TB fresh ginger, peeled and chopped
• sea salt, to taste

Directions:

Using a Vitamix (if you don't have a Vitamix, you can use a food processor or blender), blend avocados with water.  Add chopped carrots and ginger and blend until smooth.  Add sea salt to taste. Top with a dollop of pepita pesto (recipe follows).

Pepita Pesto

• 1/2 cup cilantro, chopped
• 1/4 cup pumpkin seeds
• 1 garlic clove, peeled
• 2 tsp fresh lime juice
• 2 tsp olive oil

In a food processor add cilantro, pumpkin seeds, and garlic to mince.  Add lime juice and olive oil and process until smooth.

Kale Salad

You will need:

• 1 - 2 bunches lacinato kale (also called dinosaur kale; any kind of kale will do if you cannot find lacinato kale)
• juice of 1 - 2 lemons
• walnut oil
• sea salt, to taste

Directions:

Wash and dry kale completely.  Chop kale into bite size pieces.  The best way to chop is to roll the greens in a bunch and then chop it up.  Place greens in bowl and add the juice of one lemon.  Add 1/2 - 1 TB walnut oil to start.  Sprinkle with sea salt and massage the oil, juice and salt into kale.  The kale should be covered with oil and lemon juice, but not soaking wet.  If you would like it with a little more dressing, slowly add more lemon juice and walnut oil until you reach desired consistency.  Massage into all leaves are fully covered.  Cover and chill.  Serve with cherry tomatoes.

Marinated Cucumbers

You will need:

• 2 - 3 cucumbers (or more, depending on size)
• 1 package silken tofu
• 1 bunch dill
• 3 garlic cloves
• juice of 1 lemon
• 1/4 tsp sea salt and 1/4 tsp black pepper

Directions:

Peel and slice cucumbers and set aside.  Using the Vitamix (or blender), blend silken tofu, dill, garlic cloves, and lemon juice.  Add sea salt and pepper, to taste.  Add more garlic and lemon juice if desired, depending on taste.  Pour dressing over cucumbers and chill for 1/2 to 1 hour.

Take it from me...this is a beautiful and delicious supper that you will love!