Nutty Miso Soup with Black Beans (103/365)

One of my favourite soups has always been the Nutty Miso Soup. I recently decided to play with the recipe a bit and included an extra protein component by adding in some cooked black beans. It makes a nourishing and filling lunch, with some of my sourdough bread. 

Here is the recipe if you want to try it out:

Gary's Nutty Miso Soup with Black Beans


1 lb Onions, finely chopped
2 medium carrots grated
3 oz vegetable oil (I use coconut oil)
2 pints of water or vegetable stock
1 large tin tomatoes, I used crushed, organic if possible
1 large clove of garlic, crushed, more if you like
1 ½ stick of celery, chopped small
Sage, parsley, (about 1 tsp each, dried)
1 oz vegetable oil (Coconut)
1/4 pound finely chopped mushrooms
1 handful of nuts, finely chopped (1/2 almonds, 1/2 peanuts or cashews etc)
2 cups cooked black beans (rinsed and drained if using canned)
2 tblsp tomato paste/purée
2 tablespoons dissolved miso


Saute the finely chopped onions, garlic and grated carrots together in the first 3 oz oil until soft.
When the onions are soft, add tomatoes and herbs and simmer 5 minutes. 
Put into soup pan with hot water or stock.and keep warm
In a frying pan saute mushrooms in 1 oz veg oil and when done add the nuts, finely chopped (I accidentally added them all together one time and that worked too.)
Keep stirring even if it sticks a bit until the nuts have developed a nice flavour.
Add some of the soup mixture to this pan then put all this into the stock pan. Add the cooked, drained black beans.
Simmer all for 5 minutes.
Then add the tomato paste and when mixed, take the soup off the boil. 
Add the 2 tblsp dissolved miso. Never boil miso. It destroys the nutrients.

Bon Appetit!

In honour of +Meatless Monday  #recipeoftheday   #recipe   #cooking  

#365project +G+ 365 Project by +Simon Davis-Oakley +Patricia dos Santos Paton


15 Minute Creamy Avocado Pasta – Best Pasta Sauce And Super Fast to Make

I discovered this pasta sauce recently and it instantly became a favourite. It is quite simply the most delicious sauce that I have ever tasted. We had it last night when we came back from a day in the city. And Steven has asked for it again tonight. How could I refuse when it lets me off the cooking duties this easily??

15 Minute Creamy Avocado Pasta

"Creamy, thick, and rich with lots of garlic flavour and a hint of lemon. This is my newest favourite pasta dish. The avocado works wonderfully in this recipe to create a sauce so creamy and thick, you will think there is cream hiding in there.

Yield: Serves 2


1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
1-3 garlic cloves, to taste (I used 3 and it was super garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (in my case I added some frozen pesto I had)
2 tbsp extra virgin olive oil
2 servings/5-6 oz of your choice of pasta
Freshly ground black pepper, to taste

1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.

Please note: This dish does not reheat well due to the avocado in the sauce. Please serve immediately."

#food   #foodie   #recipeoftheday   #recipesharing   #vegetarian   #vegan  

Read more:

15 Minute Creamy Avocado Pasta — Oh She Glows
Oh…my….gosh. Alert the grocery store because there is going to be an avocado shortage in my town. Well, more than usual that is. [And yes, I said ‘store’. As in singular…We’re small town folk.] You can whip up this pasta