Smoked adobo vegetable soup


4 adobo peppers
Olive oil
1 medium onion
4 cloves garlic
1 chopped carrot
1 rib celery, chopped
1 can pinto beans
4 cups water-vary to desired thickness
Vegebase soup base (or other bouillon to taste)
1 zucchini, seeds removed, chopped in big pieces
Chicken-precooked and diced, approx 1 breast

1. Cut adobo pepper in half longwise. Remove stem, ribs and seeds.
2. Place in pan, skins down and cook until skin blackens. Let cool.
3. Heat oil in a pot. Add onions and cook until transparent.
4. Add garlic, carrots, celery, and bouillon. Coat for 30 seconds.
5. Add water and pinto beans and bring to a boil.
6. Cook until carrots are done. Add zucchini, chicken, and salt to taste. Cook until all parts are hot.
7. Top with cilantro.


Easy gluten free garden lasagna


1/2 onion
2 zucchini
2 carrots
4 cloves garlic
Goat cheese
1 package De Bolle lasagna-gluten free, no boil
1 jar pasta sauce

1. Preheat oven to 350.
2. Chop vegetables in chunks and place in vitamin or food processor to mince.
3. Line pan with one layer of noodles.
4. Add minced veggies, thin layer of tomato sauce and spread goat cheese loosely.
5. Repeat until at top of pan. Top with layer of tomato sauce and goat cheese.
6. Cook, covered for 1.5 hours or until noodles are soft.
7. Enjoy!!