vicious sweet tooth

Sunday afternoon after lunch, I finally got to getting groceries so that I could prep for this week.  I also planned on making weekly veggie dishes that are a take on the World Peace Cafe that we ate out on Sunday.  I bought all of the ingredients and then spent the afternoon, chopping and making stuff for this week.

LENTIL SOUP w/ SPINACH + MUSHROOMS

Here’s my take on the lentil, kale and mushroom soup I had on Sunday.  Although I make lentils soup often, I decided to stray from my normal recipe and try to make the flavor similar to the one I had just had.  I used red lentils for this recipe with are more delicate and really broke apart in my soup.  But I really liked the red lentils.

Ingredients:

• Vegetable Stock
• Water
• 3/4 medium onion
• 1 clove of garlic, minced
• 1 shallot, minced
• 2 bay leaves
• 1.25 cups red lentils
• 1 carrot, sliced
• 2 celery stalks, chopped
• Cumin
• Coriander
• Salt
• Pepper
• Mushrooms
• Spinach

Lentil Soup Ingredients

Ingredients Simmering on Stove

Adding Spinach

Lentil Soup

RAW SUNDRIED TOMATO MARINARA

I tried Ani Phyo’s raw marinara sauce this week and was totally blown away with how great this taste!  It’s awesome!

Ingredients: tomatoes, garlic, thai basil, olive oil, oregano, rosemary, sundried tomatoes and salt and pepper

Ingredients

Ingredients in the blender

Sundried Tomato Marinara

This gets even better as it sits in the fridge – all of the sundried tomatoes get soft and all of the flavors meld together.  Awesome – you must try this!!

DATE, COCONUT, NUT & CHOCOLATE CHIP BITES

I found this recipe over at Tone It Up – and it’s based off of their Krazy Koconut Karob Bites.  I only had vegan chocolate chips and had macaroon style coconut instead of shredded or flakes.

I used dates, macaroon style coconut, cashews, walnuts, almonds, agave, flax-seed, water and chocolate chips.  After blending the ingredients together so it’s easy to combine the ingredients, add in the chocolate chips.  I then scooped into 1 Tbsp sized balls and rolled in coconut.  I placed into the fridge and after about 30 mins, I put 2 bites into baggies to grab for the week.

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Date, Coconut, Nut & Chocolate Chip Bites

STUFFED BABY EGGPLANT w/ ONION + COCONUT

Here’s an eggplant dish that I made with the Indian Eggplants we bought at the Dekalb Farmers Market in Decatur – I used this recipe.  It was really delicious.  The hubby really enjoyed it.

Indian Eggplants, split

Stuffing Ingredients - blended

Stuffed Eggplant

After these were cooked until tender, I added the remaining stuffing mixture and added a little water to create a “gravy”. While I was getting the eggplant prepped, I cooked Basmati rice and served the eggplant and a little gravy over top of the rice.  It was very fragrant and had great flavor.  The hubby really enjoyed this as did I.  Super yummy.  Can’t wait to make this dish again!

SALADS

I also spiralized beets and zucchini to have with the raw sundried tomato marinara

Spiralized Beet

Spiralized Zucchini and Beet w/ raw marinara

I also made a huge mixed green salad for the week:

• Arugula
• Snow Peas
• Zucchini
• Cucumber
• Carrot

I really like planning out my food for the week and prepping for the week.  It makes things so much easier!  Hope you guys like these dishes, they were delicious!

Be back later!

Peace out…