March 2nd, 2009



I had half a head of cabbage to use up a while ago and I just wasn't feeling for stir fry. I found this minestrone soup recipe on the net and was delighted with how delicious it turned out, so I thought I'd share. It's easy, fast, and keeps the veggies nice and crunchy. I used a can of fire roasted tomatoes with one rapunzel herb and sea salt bouillon cube and can vouch for a very tasty broth.

Minute Minestrone

1 Tbsp. olive oil
2 cloves garlic, minced
1 small onion, chopped
1 carrot, thinly sliced
2 small zucchini, diced
2 cups cabbage, chopped
2 cups vegetable broth
1 15-oz. can diced tomatoes
1 15-oz. can cannelloni beans, drained
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. crushed red pepper
Salt and pepper to taste

Heat olive oil in a large saucepan.

Saute garlic, onion, carrot and zucchini until tender.

Add cabbage and continue cooking until cabbage is tender.

Add remaining ingredients and cook over medium heat for 15 - 20 minutes.

Sprinkle with nutritional yeast if desired!

(Adapted from

Just a good cup of tea

I am a tea drinker which can mean all sorts of neat chai and green and what have you, but when it really comes down to it I like at least one cup of orange pekoe per day with milk and sugar. When it came to giving up cow's milk one of the hardest things for me was tea. Soy milk does not taste the same in tea. I daresay it doesn't taste good in tea at all. I went through a number of different milks and finally came out for plain unsweetened almond milk to get that fuller, smoother taste. I thought I'd share in case anyone else missed that good cup of tea from childhood and was in a similar bind.

Since moving to the U.S. I have also had some trouble finding decent orange pekoes without going loose leaf. I recommend PG Tips for regular and Typhoo for non-caffeinated.