It's a miracle!

When i'm in school, I need a pretty good motivation to get myself out of bed. Knowing I have a day full of feeling stupid just isn't enough sometimes. Scrambled tofu usually is.
This morning as I embarked on my tofu scramble, I realized that my vegetable supply is pretty low. My usual scramble standards (mushrooms, zucchini) were not to be seen, and only a little sliver of green pepper (another standard) remained in my crisper. The prospect of a scramble with just green pepper made me sad, so I decided to get daring and throw in a vegetable I had never thought of scrambling before. Broccoli. (Carrot and cauliflower seemed a little too crazy this morning. Maybe next time...)
The resulting scramble was delicious, and i'm happy to report that broccoli may just become a regular in my scrambles from now on. I usually have it on hand and it adds a really nice texture.

If you still aren't convincced why you should scramble up some broccoli, read all about why it's a miracle.

If you need a scramble recipe, here is my preferred method.

Hearty Veggie Soup

The past two days have been disturbingly chilly, while this weekend past was filled with warm, sunny, glorious weather. It was a pretty big damper (pun somewhat intended) when Wednesday reared it's cold, rainy head.

So in order to comfort myself I set out to make some soup. Not expecting much, I was pleasantly suprised with what I came up with. Simple and delicous.




Broccoli, Carrot and Kale soup with Pasta

makes two servings

1 tbsp olive oil
1/4 yellow onion, diced small
1 1/2 carrots, peeled and sliced
1/4 head of broccoli, chopped
2-3 leaves of kale, finely chopped
1 clove of garlic
1 tsp italian herbs
4 cups of water
2 tsp veg. bouillon paste
splash of lemon or lime juice
1 cup of pasta (I used rigatoni)
1/4 cup of miso paste

Heat the olive oil in a pan over medium heat. Add onions and carrot and cook 5 mins. Add broccoli florets and chopped up broccoli stalk and cook another 5 mins. Next add the garlic and kale and cook another minute or so. Add the herbs, water, lemon/lime juice, bouillon and bring to a boil. Next add the pasta and cook until pasta is al dente, about 7-10 minutes depending on what you use. When the pasta is cooked, add the miso paste and simmer until incorporated. Serve topped with parmesean cheese if you really want things special.