Tomato Eggplant Soup

Ingredients:
8" eggplant, chopped
3 med onions, chopped
1 roasted red pepper
28 oz diced tomatoes
1/4 cup lemon juice

5 cups water
1/4 cup tahini
Optional
2 Tbsp minced garlic
2 tsp salt
1 Tbsp oregano

To Make:
Add first 6 ingredients and any optional ingredients to slow cooker.
Cook on high for 5 hours or low for 8 hours.

It can be served chunky or puree with immersion blender and blend in tahini to make it thick and creamy.

Note:
This is appropriate for Dr Fuhrman's "Eat to Live" plan.
If you want to omit the tahini for Dr McDougall's plan add one boiled potato to 1 cup of water and puree in a blender and add it to the soup to make it creamy.



There is no salt in this soup so I serve it with salt and pepper on the table in case anyone wants to add salt.

Spicy Peanut Sauce

This can be used as a dipping sauce, with rice and : or as a pasta sauce.

Ingredients:
2 cups natural peanut butter
1/2 cup lime juice
1 tsp - 1 TBSP chili flakes (depends how spicy you like it)
1/2 cup brown sugar
1 cup water
optional:1/2 cup low sodium soy sauce-omit if trying to reduce salt

To Make:
Blend all ingredients in a blender or food processor.
Serve immediately or refrigerate until serving.
Makes 4 cups.

Coco Bits (instead of bacon bits)

Ingredients:

4 cups unsweetened sliced dried coconut

8 Tbsp tamari

4 Tbsp water

4 Tbsp maple syrup

1 Tbsp + 1 tsp liquid smoke

To Make:

Preheat oven to 350 F

Combine all wet ingredients.

Add the coconut and let marinate.

Spread out on cookie sheet.

Bake 10 minutes the remove and turn over.

Put back in oven for 5 minutes then remove and turn over.

Keep removing and turning every 5 minutes until brown.

Let cool before putting is container for storage.

Use in place of bacon bits on salad.