This hearty melody of veggies is cooked in a roasted tomato sauce and served over a fresh parsley and lemon infused rice.  This tasty Vegan meal is perfect for a cold day and easy enough for any day

Ingredients
Fire roasted crushed tomatoes {2, 14oz cans}
About 7 brussel sprouts
1 eggplant
2 leaves of Kale
1 yellow pepper
1/5th of a Purple onion { cut 3 thin lengthwise slices out of whole onion, giving you layers in each slice }
fresh Italian parsley (about handful 12 leaves)
2 clove garlic
cumin
paprika
olive oil
white rice
1 lemon

-Take the {eggplant, pepper, onion & Brussels} chop them up, toss with oil and through them in a baking dish.

Start roasting at 415

-In the mean time through water on the stove and begin rice cooking process
– Heat skillet add oil- once on med heat add chopped garlic. Make sure garlic does…

Breakfast:

Judy’s vegan Bircher Muesli with peaches add blueberries

Snack:

Sliced apples with peanut butter

fresh Lychees

Lunch:

Risotto quinoa and cauliflower rice melange with fresh avocado

Juice:

Apple, Carrot, Orange beet ginger juice

 Dinner:

Baked salmon with Cauliflower rice and sautéed garlic zicchini

I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work.  It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili.  I say this because the cooking time is a little long, and the longer it cooks, the better it tastes.  So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had.  My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture.  This recipe was created because we all needed a little bit of warming.  With temperatures close to -35ºC in Montreal, we needed some heat!  And heat we got!  My son is used…

While talking a stroll through the supermarket near by, I suddenly turn towards my hubby and ask him what kind of soup would he like to eat. I usually get the same answer: “Whatever you think it’s best!” This time, to my surprise, he replied nearly instantly: carrot and coriander soup.

I never had that kind of soup, and the look in my eyes states that I am reluctant when it comes to trying it. Don’t get me wrong, I love carrots, I am like Bugs Bunny, munching down carrots, but a soup… Didn’t sound that appealing.

Oh, how I was wrong! Few ingredients, a little spare time and it’s done!

For about 8 servings:

• 1 kg carrots peeled and sliced
• 2 medium onions, chopped
• 8 garlic cloves, chopped
• 1.5 l vegetable stock
• 2 tsp coriander powder
• 1-2 tsp dry coriander or fresh if you find
• juice from 1 lemon