Meatless Monday Recipes: Chilled Snake Squash Soup with Mint courtesy of inSHAPE

I’d never seen a snake squash until I walked into our local Harlem market and found a huge bin of them. The one that I selected, if you can call it that, had no external cuts or nicks.

The soup is served chilled, which makes it perfect for a summer get together. This is a great recipe to do the day before!

Continue reading “Meatless Monday Recipes: Chilled Snake Squash Soup with Mint courtesy of inSHAPE”

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Meatless Monday Recipes: Asparagus Soup with Ricotta Dollop courtesy of inSHAPE

This spring vegetable is about to become a little more scarce in the market. It was late coming out because of the long winter but it really can’t take the intense heat so grab a bunch soon. Homemade soup is so easy, and given the poor nutritional content of pre-made soups, you really should take that extra 20 minutes to do it yourself.

Continue reading “Meatless Monday Recipes: Asparagus Soup with Ricotta Dollop courtesy of inSHAPE”

Meatless Monday Recipes: Soup ‘on’ a Salad courtesy of inSHAPE

Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.

Making good use of items already in the fridge prevents food waste and often leads to the greatest of creations. This week’s recipe took about 15 minutes to whip up, with another 15 or so to simmer, and we ended up with an earthy, spring like (but also soothing) dish that is hard to ignore.

Continue reading “Meatless Monday Recipes: Soup ‘on’ a Salad courtesy of inSHAPE”

Meatless Monday Recipes: Matzo Ball Miso Soup courtesy of inSHAPE

Going meatless is perhaps a stretch for any special day, but give this recipe some thought regardless of the day you plan to try it on! It’s a great way to eliminate the chicken fat from your diet.

Going meatless is perhaps a stretch for any special day, but give this recipe some thought regardless of the day you plan to try it on! It’s a great way to eliminate the chicken fat from your diet.

Continue reading “Meatless Monday Recipes: Matzo Ball Miso Soup courtesy of inSHAPE”

Meatless Monday Recipes: Tomato, Quinoa and Black Bean Soup courtesy of inSHAPE

Hot soup is still on the menu, but we ran across some early season tomatoes and couldn’t resist the temptation to savor their taste in this hearty but totally healthy dish for Meatless Monday. Easy to make, and can be enjoyed for lunch or dinner.

Hot soup is still on the menu, but we ran across some early season tomatoes and couldn’t resist the temptation to savor their taste in this hearty but totally healthy dish for Meatless Monday. Easy to make, and can be enjoyed for lunch or dinner.

Continue reading “Meatless Monday Recipes: Tomato, Quinoa and Black Bean Soup courtesy of inSHAPE”

Meatless Monday Recipes: Beluga Lentil Soup courtesy of inSHAPE

Standard sized lentils take forever to cook, but beluga lentils are small and cook in less than an hour. A pot of this quick and easy soup could feed you for a week, leaving more time for fun and cheer. 

Standard sized lentils take forever to cook, but beluga lentils are small and cook in less than an hour. A pot of this quick and easy soup could feed you for a week, leaving more time for fun and cheer.

Continue reading “Meatless Monday Recipes: Beluga Lentil Soup courtesy of inSHAPE”

Meatless Monday Recipes: French Onion Soup courtesy of inSHAPE

French onion soup shows up on the menu when the temperature starts to drop, but we wanted to make one that offers a little more nutrition. We still added a bit of mozzarella cheese but feel free to cut it out without losing great flavor from the chestnuts.

French onion soup shows up on the menu when the temperature starts to drop, but we wanted to make one that offers a little more nutrition. We still added a bit of mozzarella cheese but feel free to cut it out without losing great flavor from the chestnuts.

Ingredients:

  • 2 garlic cloves, minced
  • 3-4 fresh leeks, chopped
  • 3-4 tbsp extra-virgin olive oil
  • 7-8 cups water
  • salt and pepper to taste
  • 2-3 cups fresh spinach
  • 10 oz roasted chestnuts (about 24 of them)
  • 1 cup rice milk
  • 1-2 onions, sliced
  • 1/2 cup mozarella cheese

Preparation:

Note: To guarantee the most flavorful soup, I really recommend that you get the base prepared the day before. 

In a large stock pot over high heat, drizzle olive oil and saute leeks and garlic for 5-6 minutes. Don’t let anything burn but a slight brown is ok. Pour in water, then add salt and pepper, and spinach. Bring to a boil, lower heat, cover and let simmer as long as possible (this is when we put the pot in the bag).

In a small saucepot over low heat, simmer chestnuts in rice milk for 20-25 minutes. If you purchase the roasted nuts in a package, they will already be quite soft, but the rice milk will help soften them even more and help liquefy them in the soup. When you are ready to puree the entire batch, stir the chestnuts into the soup pot and liquefy (I used a hand mixer). Taste for flavor and adjust salt and pepper tastes, then return to pot and simmer.

Drop sliced onions into the base and continue to simmer until the onions are tender. Sprinkle mozzarella cheese on top and either put in salamander or use a hand held torch to brown the cheese in the bowl. 

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