4 adobo peppers
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.
I absolutely can’t live without these noodles. They’re easy and yummy.
1/2 package Annie Chun’s Pad Thai noodles
1 shallot, sliced
3 cloves garlic, chopped
2 tbs grapeseed oil (any oil will work)
2 cups sliced baby portabellos
1 cup chopped asparagus
1 cup cabbage, chopped
1 cup baby carrots chopped
2 campranillo tomatoes, chopped
1 tbs soy sauce
1 tbs brown rice vinegar
Cayenne to taste
Crushed red pepper to taste
Salt to taste
Cook noodles according to the directions on the package. Heat oil and add shallots, garlic, and crushed red pepper. Cook until transparent.
Add mushrooms, asparagus, and carrots. Cook until tender. Add other vegetables and noodles. Cook for a few more minutes.
Add soy sauce, brown rice vinegar and cayenne to pan.