This is a quick, Asian-inspired dish that helps to use up some kitchen items you may have left-over from other meals. Great with rice, cauliflower rice and beans.

3.5 T sesame oil
1/2 t Date Lady Balsamic Date Vinegar
Sea salt to taste
3/4 C prepared marinara sauce
1/3 C apple juice
half a head of cauliflower (chopped to large bite-sized pieces)
other veggies (we've used radishes and onions)
1 T ume plum vinegar
dulse to taste (optional)

Simmer oil, date vinegar, and salt in a preheated deep skillet. Add the veggies, cauliflower, marinara and apple juice. Simmer until the cauliflower is tender. Remove from heat and add ume vinegar and dulse (& salt) to taste. Let rest to mingle flavors. Enjoy

This soup is simple to make and the most hearty and warming thing you can eat during a cold spell. The one thing I am a stickler about is the carrot, celery and onion. The French call this Mirepoix (prounounced meer-pwah). ) It's classic and the most common French combination of onions, carrots, and celery, typically in a ratio of 2 parts onion to 1 parts each carrot and celery.) The flavors from this combination contribute to a satisfying and complex soup flavor.

Chopped Vegetables:

Onion
Carrot
Celery

Choose from these or add your own:

Broccoli
Cauliflower
Radishes
Zucchini
Celeriac
Potatoes
Mushrooms

Greens (whatever you have available; shredded or sliced into chuncks):

Chard
Kale
Collard Greens

Chop enough to fill a stock pot midway.

1 Cup of Lentils, rinsed and soaked for a short time in hot water
Olive Oil, Vegan butter
Veggie broth (about 5 cups or so) You can find the recipe for homemade broth here or try Whole Foods 365 Brand of Vegetable Broth. It doesn't have peppers.
Garlic (if desired)
Dulse
Sea salt (to taste)
Black Pepper (to taste)
Turmeric (as much as you can handle)
Churna, Curry or Chili powder (just a dash)
Lemon (optional)

After chopping veggies, add some oil to the pot and saute with the onions, garlic, mushrooms (if using) and drained lentils. Spice it up with turmeric and other spices and simmer for a couple minutes. Then add the carrots and celery. I usually stage all the veggies based on how long it takes them to cook and add them accordingly.

Pour broth over all the veggies and bring up to simmer. Season with salt, pepper and other spices until it tastes delicious. Cook for 20 min or so... When all veggies have softened to your liking, turn off the heat and let the soup rest. At the end you can squeeze some lemon (it makes the lentils taste a little bit like chicken), or top with olive oil or vegan butter (here are some good ones: Miyoko's and Nutiva's Butter Flavored Coconut Oil)

Enjoy! (Especially good with Simple Mills Almond Crackers)