This is a soup we were first introduced to at church. Thanks Raeanne! Since then we have introduced several other people to this soup who are surprised by its ingredients. During the rest of the year, you can add chicken to this soup, but this time of year, just follow the directions as listed. It's much yummier than the ingredients might suggest! Raeanne says she adds much more spice than is listed in this recipe when she makes it for herself, so if you're not sure, start safe and add more as you go!
Spicy Peanut Soup
1 TBSP garlic minced
1 TBSP curry powder
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes
6 cups vegetable broth
½ cup Tomato paste
2 cups stewed tomatoes (chopped)
1/3 cup chunky peanut butter
In dutch oven heat sesame oil over med. Heat. Saute’ onions and garlic until tender. Add other ingred. Stir will to combine. Heat through, but do not boil. Serve hot.
I still was reminded of yet another Lenten favorite by my friend TJ and her bemoaning of tofu:
There's a tofu scrambler recipe online that we really like. Chris had grown really tired of the pre-packaged scrambler mix that you can get at the store, plus, it gets kind of expensive. We like this recipe much better! With tons of tumeric it takes on a slightly curry-like flavor. Also note; nutritional yeast = brewer's yeast. It goes by both names.
After the tofu scrambler is all mixed up and ready to be cooked, I make a big batch of hash-style mixture:
- Fry up approx. 1/3 - 1/2 a package of Potatoes O'Brian (I go the lazy route and buy the frozen) when potatoes are nearly done add
- 3-4 Morningstar Farms sausage patties cooked & crumbled up
- tofu scrambler mixture
- top with regular cheddar or almond cheese and let melt
Also, Bob's Red Mill makes a tofu scrambler for breakfast (in the Mill store restaurant) where they add broccoli and fresh tomatoes as well. I would think you could add just about any veggies that you like to this and maybe reduce the potatoes by a bit.
I hope you enjoy!
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