Green Recipe #156 - Lettuce Soup With Tabouli Curry Biscuit Infusion

Learn how to go green with The Mega Independent! This delectable meal starter is healthy for you and kind to the environment.

Lettuce Soup With Tabouli Curry Biscuit Infusion
Ingredients

1/2 cup tabouli
1 cup hemp milk
1 block soy cheese (finely grated)
1 head lettuce
2 tbs curry powder
1 sprig mint (for garnish)

Instructions

1. Drop the head of lettuce into 8 cups of boiling water. After ten minutes, turn the flame off and allow to steep overnight.

2. In the morning, fish the lettuce out with a pair of lettuce tongs. Strain the broth into medium sized bowl. Set aside.

3. Place the cooked tabouli in another bowl and mix with curry powder. Mash.

4. Take the tabouli curry mix and press onto baking sheet. Flatten top with mallet.

5. Bake at 350 degrees for 35 minutes until middle is crispy and top appears dark and inedible. Cool on wire rack and then slice into one inch squares.

6. Mix lettuce broth and hemp milk with hand blender until foamy. Add grated soy cheese and continue mixing on high speed until soup base is tender. Return to pan.

7. Simmer soup base over medium heat and when mixture begins to bubble, add the baked tabouli squares. Simmer for five more minutes for full flavor infusion.

Serve soup in a recyclable paper cup. Garnish with mint.

Happy being oh-so-kind to Mother Earth! She will return the favor by making the tornadoes smaller.

Green Recipe #380 - Soy Cheese Rice Latte With Shredded Mung Bean In Cold Coconut Oil

This entree recipe is as delicious as it sounds. It's healthy for you and far more importantly, it's great for the environment!

Soy Cheese Rice Latte With Shredded Mung Bean
In Cold Coconut Oil
Ingredients

2 cups shredded organic mung beans
1 1/4 cups coconut oil (separated)
1 cup soy cheese
1 cup rice (cooked and mashed)
2 tablespoons soy sauce
2 tablespoons flax seed oil
1 tablespoon turbinado sugar
2 teaspoons curry powder
2 tablespoons espresso foam
pinch of salt
1 gallon of water

Instructions

In a medium skillet, fry off the shredded mung beans in 1/4 cup coconut oil until they become very mushy and dark. Set aside.

Melt the soy cheese in the microwave until the consistency is similar to soft clay, or perhaps day old wallpaper paste.

In the same skillet, combine soy sauce, turbinado sugar, curry powder, flax seed oil and mashed rice and heat thoroughly. Cook until mixture rolls up on itself and resembles a baseball.

In a medium sized bowl, mash together the seasoned rice baseball and mung bean mixture for at least two minutes. Take the remaining cup of coconut oil and drop the mung ball into it. It should come to rest on the bottom. If it floats, it won't float for long. Refrigerate for between 4 and 48 hours.

In the refrigerator, the coconut oil will turn from a liquid to a solid, but first it will infuse with the delicious taste of the curried rice mung ball. When ready to serve, remove from refrigerator and gently spread the melted soy cheese over the top of the cup. Finish with the espresso foam and pinch of salt. Garnish with cilantro.

Serve family style with the gallon of water.

Happy being oh-so-kind to Mother Earth! She will thank you by not sending storms.

Green Recipe #251, Holiday Edition - Tasty Onion Soup

Mega Independent Green Recipes is an ongoing series dedicated to showing you how a thoughtful independent like yourself can continue to enjoy food while still being mindful of the planet we all love and share.

You will need:

1 large organic onion, chopped
3 cups filtered water

Instructions:

Bring ingredients to a boil.