Source: Monkey & Me Kitchen Adventures | Serves: 4-6 | Time: 30 min
skipped onion flakes
replaced maple syrup with agave
replaced miso with tahini
replaced tamari with coconut aminos
1 cup yellow onions, diced
2 tbsp minced garlic
2 tbsp oat flour
1 28 oz can whole peeled #tomatoes
¼ cup roasted red #BellPeppers (I used jarred)
1 cup veggie broth (homemade to reduce sodium)
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
¼ cup unsweetened plain almond milk
½ tsp agave nectar
2 tsp tahini (the most liquidy part)
1 tsp distilled white vinegar
1 tsp coconut aminos
¼ tsp baking soda
½ tsp dried oregano
1 ½ tsp dried basil
½ tsp Italian seasoning
3 tbsp nutritional yeast
1 15 oz. can navy #beans, drained and rinsed
4 cups baby #spinach
Place a medium stock pot filled with water to boil. Once boiling, cook the gnocchi according to package directions, then drain and set aside.
In a large stockpot, add the chopped onions, sauté over medium-high heat until the onions start to soften, approx. 5 minutes. Add a splash of water (or broth) if needed, if the onions start to stick/burn.
Add the minced garlic and flour and stir constantly for several minutes. Then add all the remaining Base Ingredients. Stir constantly to incorporate and simmer for a few minutes to thicken. Cook for 3 minutes.
Remove the sauce from the stove to allow to cool for several minutes.
Place the mixture into a high-speed blender (or use an immersion blender) and blend on high until smooth and emulsified.
Return the mixture to the pot, then add the rest of the ingredients, except for the gnocchi, navy beans and spinach. Stir until well to incorporate. Cook for 8 to 10 minutes to allow the flavors to marry, then add the cooked gnocchi, navy beans and spinach.
Simmer for a few minutes to allow the flavors to develop. Ladle out the soup and enjoy!
Food & Drink
2 iced coffees
5 glasses of water (planning on 2 more or so)
Peanut butter & hummus toast
Penne pasta with butternut squash sauce
1 diet soda
4 mile walk
11,500+ total steps