Today's lunch had enough fiber to... well... nope, still not getting any clever metaphors to finish out that sentence. Sigh.
The Roto Rooter
(is that just an Indiana thing or do people know what I'm talking about?)
This was leftover lentil patties, topped with leftover ful (fava beans), a side of leftover sauteed cabbage and onions and a tomato. It was yummy and filling.
Tomorrow for my class I am serving this delish creamy broccoli soup:
Dilled Broccoli Soup
1 large bunch ( 2 lbs) broccoli
4 cups veg stock oe water
1 onion, coarsely chopped
1 large leek, coarsely chopped
1/3 cup rolled oats
sea salt or light miso to taste
¾ cup tightly packed fresh dill
1. Cut broccoli into large florets. Trim and peel the stalks, cut into 1-inch chunks. Place all ingreds into a soup pot (except miso if using). Bring to a boil, reduce heat and simmer, covered, until broccoli is soft and oatmeal is cooked, about 15 mins.
2. Puree in FP or blender to smooth. Add miso. Reheat gently.
3. Garnish with dill if desired.
Happy Winter Solstice Everyone! For those of you buried under tons of snow, happy shoveling, drive carefully, and better you than me. It was 75 and sunny here in the Holyland today. That's the way uh-huh uh-huh I like it uh-huh uh-huh.