Before going to the Minneapolis Farmers Market, I checked out the Gazpacho soup recipe in the Moosewood cookbook. From my home garden – I had fresh parsley and Thai peppers. The recipe called for Tabasco instead I used the Thai peppers which I diced very small. I mixed in with one clove of garlic, lime and lemon juice. This base was refrigerated for hours before use.
Lunch experiment also a success! Rich flavor, satisfying and meatless sloppy joe
This morning I put 1/3 cup black beluga lentils with a 1/3 cup orzo, 1 finely chopped carrot, 1 large garlic and some vegan bouillon in water, brought to a boil and low heat for about 30 minutes
Fiddleheads & mushrooms