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Yummy (& healthy!) vegetarian recipes


Author and creator is Becki Green, aka Cynthia St-Pierre, prize-winning author of short mysteries. Cynthia has just landed a publishing contract for a novel with co-author Melodie Campbell. (The working title is Where There’s a Will—watch for it!)  To eat healthy and read well, keep an eye on the Vegetarian Detective:

Here’s an excerpt from the Vegetarian Detective:

“The great thing about being a foodie is the potential for growth. Not in waistline...uh...I mean the subject of food is so large, I'll never stop learning. For example – I was aware of the Italian salad Panzanella, and thought, Yuck, bread salad. The word soggy came to mind. Then I saw an Italian making it with love, and decided to give it a try.

“Revelation! Comforting, healthy, simple, delicious. The pieces of bread taste like wonderful, chewy Italian loaf you've chosen from the bread basket at table, and moistened in a tiny bowl of olive oil swirled with balsamic vinegar. Panzanella reminds me of bruschetta even, because the bread morsels soak in some of the tomato juices as well.”



Olive Oil and Balsamic Vinegar Vinaigrette (see blogs for recipe.)

1/2 red onion, thinly sliced

8 diagonally sliced pieces Italian bread

4 cups multi-coloured grape tomatoes, halved

2 sprigs fresh basil

Whisk the Olive Oil and Balsamic Vinegar Vinaigrette in the bottom of a large bowl. Drop in the red onion. Break the bread into bite-size pieces over the onion. One by one, squeeze the grape tomato halves over the bread, then add to the bowl. Tear the fresh basil leaves into the salad as well. Toss. Serves 4.

Black Bean Vegetable Soup
3/4 cup black beans, soaked overnight and rinsed
1 onion, chopped
3 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, chopped
2 tbsps curry powder
1 cinnamon stick
28-oz-can diced tomatoes
9 cups water
7 rounded tsps (for 7 cups) vegetable bouillon powder
1 cup tomato juice
fresh parsley, chopped

Simmer together the first 12 ingredients (black beans to pepper to taste) for 2 hours in an uncovered pot. Remove the cinnamon stick. Blend one cup of the soup. Return the blended portion to the pot. Salt to taste. Garnish with parsley. Serves 6.

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