Tasty Tuesday - Carrot Soup & Pea Salad
Yield: 5 1-cup servings
1 stalk celery
2 cloves garlic
4 cups vegetable broth
1 can coconut milk
¼-½ teaspoon salt
¼ cup fresh parsley
½ teaspoon thyme
Wash and scrub vegetables.
Coarsely chop vegetables.
Place in a medium-size saucepan
Add remaining ingredients.
Cook vegetables until tender.
Pour into blender and blend until smooth.
Serve! Bon Appétit!
Variations: Chop vegetables to bite–size and cook until tender. Do not blend. If you like ginger, try adding a little fresh or powder.
Pea Salad with Salsa Sesame Dressing
Yield: 4 (2/3-cup) servings
3 cups (12-ounces) frozen peas, thawed
¼ cup raw cauliflower diced or water chestnuts, diced
2 Tablespoons purple onion
¼-½ teaspoon seasoned salt, optional
½ teaspoon Bakon® Hickory Smoked Dried Torula Yeast
¼ cup Salsa Sesame Dressing (recipe below)
Combine all ingredients in a coverable dish.
Mix until dressing is evenly distributed.
Cover and keep in refrigerator until ready to serve.
Salsa Sesame Dressing
Yield: 1 cup or 16 servings
½ cup water
2 Tablespoons raw sunflower seeds
2 Tablespoons sesame seeds
1½ Tablespoons fresh onion
1 small clove garlic or ¼ teaspoon garlic powder
1 teaspoon lemon juice
¼ teaspoon salt, optional
1 teaspoon parsley flakes
¼ teaspoon dill or basil
½ Tablespoon nutritional yeast
3 Tablespoons salsa
Blend first five ingredients until smooth.
Add herbs and salsa to blender and pulse for 5 seconds.
Chill until ready to serve.
Interested in more tasty recipes?
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