Napa Cabbage Kimchi Soup

Adopted from the Vedge cookbook Preparation and Cook Time: 35 Minutes Serves: 6 to 8 Ingredients: 2 tablespoons toasted sesame oil ½ cup diced onions 1 tablespoon minced garlic 4 cups finely chopped Napa cabbage (about 1 pound) 8 cups vegetable stock 2 cups vegan kimchi undrained ¼ cup tamari 2 tablespoons gochujang 2 teaspoons sugar ½ cup finely chopped scallions, white and light green parts only 1 cup peeled, shredded daikon radish Directions: Heat the sesame oil in a large pot over high heat until it ripples. Add the onions and garlic and cook, stirring, until brown, 3 to 5 minutes. Add the cabbage and continue to brown for an additional 3 to 5 minutes. Add the vegetable stock, kimchi wi

Lentil Salad with Red Wine Vinaigrette

Prep Time: 15 Minutes Cook Time: 25 Minutes Serves: 6 Ingredients: 1 c French lentils 1 c diced carrots 1 c diced celery ½ c diced red onion ½ c chopped Italian parsley For Vinaigrette 3 Tbsp red wine vinegar ¾ tsp sea salt ½ tsp Dijon mustard 1 garlic clove, crushed 1/3 c extra virgin olive oil Directions: Bring 6 c water to boil with salt in large pot. Wash lentils and remove bad ones. Add to boiling water. Cook lentils at a gentle boil until thoroughly cooked but not mushy. Approx. 15 – 20 minutes. Combine chopped carrots and celery in large bowl. Add diced onion and parsley. Drain lentils and rinse with cold water. Combine lentils with vegetables. Toss with vinaigrette and ENJOY!

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