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You haven’t missed our interview with plant-based foodie Elenore Bendel Zahn from earlier this week, have you? If you’re curious to know what type of food she favors, here comes two of her favorite veggie recipes. Enjoy!

We’ve picked the brain of whole foods chef, stylist, photographer and organic gardener Elenore Bendel Zahn of Earthsprout.com. Read the Q&A here:

Elenore Bendel Zahn: “Never let food choices identify who you are”

Mighty Veggie Stock Powder

Mighty Veggie Stock Powder

Makes roughly 1.5 cup of powder

1 tsp powder paired with 1 cup water makes 1 cup delicious + healthy stock. Use less if you are only looking to add a little extra flavor to an already flavorful stew, soup or meal. A sprinkling when cooking savory grains, making pesto, dips, sauces, soups, stews is terrific.

Ingredients

3/4 cup Nutritional Yeast (not brewers yeast)
1/4 cup brown rice flour
3.5 tbsp himalayan pink salt
1 tbsp dried thyme
2 tsp garlic powder
2 tsp sweet paprika powder
1 tsp dried oregano
1 tsp mustard powder
1 tsp turmeric
1 tsp ground black pepper

Preparation

Combine all ingredients in a bowl, mix thoroughly and store in an air-tight glass container in the fridge.

 

Nourishing Soul Soup

Nourishing Soul Soup

The seriously delicious stock made with the Mighty Veggie Stock Powder can easily be turned into a comforting and nourishing soup by either cooking it on the stove in a pot with fresh vegetables + noodles or pouring it hot over the same layered veggies + kelp noodles in a glass jar (as pictured below). I like to prepare a few glass jars of noodles and vegetables and store in the fridge. When I need that quick meal I simply pour the hot stock into the jar and let it sit, lid on for 5 minutes.

Ingredients

1 serving
2 cups water
2 tsp Powerful Veggie Stock Powder
1/2 cup fresh kelp noodles or your noodles of choice
1 handful cauliflower florets
1/3 cup peas (or other cooked beans)
1/3 cup sauerkraut or other fermented vegetables
1 medium sized carrot, cut in matchsticks
1/4 sweet potato, cut in matchsticks
1/2 handful fresh parsley leaves
1 tsp fresh ginger, peeled & grated

Preparation

Prepare all ingredients for the soup and rinse the kelp noodles.
2. Bring 2 cups water to a boil and add 2 tsp Powerful Veggie Stock Powder. Stir until dissolved.
3. Add the hot stock to EITHER the pot of vegetables + kelp noodles on the stove and let cook on low heat for 2-4 minutes OR pour the stock over your glass jar layered vegetables. If your are doing the jar method then put the lid onto the jar and let sit for 5 minutes prior to eating. Enjoy with a dollop of raw, vegan or dairy based sour cream/ yoghurt/other – a true Soul Soup, friends!

 

You’ll find more food inspiration at Earthsprout.com!


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