Aunt Kristen's Recipes

So, turns out my Aunt Kristen was a vegan in college, and she cooks vegan all of the time still! She gave me some recipes to share, and I might add more later. Sorry about the lack of pictures!

Avocado Corn Salad
-4 ears corn
-2 ripe avocados (chopped into chunks)
-one squeeze fresh lemon
-halved grape tomatoes
-handful of fresh cilantro chopped
-green onion (4, but that's sometimes too much)
-jalepeño pepper (seeds out if you want it more mild)
-splash of sea salt (himalayan)

Quinoa Salad
Sauteé
-half an onion chopped (sweet onion)
-2 cloves garlic chopped
-EVOO
until the onion is more clear
-1 cup of quinoa and turn up heat to medium heat
-fry quinoa, onions, and garlic in oil for 2 minutes
-add two 1/2 cups of water, bring to a boil
-after boil, simmer with lid on for about 15-20 minutes until quinoa is soft

-while that is cooking, in a bowl chop 3 green onion
- zest of one lemon
-grape tomatoes, halved
-quickly chop half container of arugula (2 handfuls), half container of spinach (2 handfuls)
-squeeze zested lemon on ingredients in bowl
-pinch of salt and pepper

then, when quinoa has cooled to room temperature, add to arugula spinach mixture
add other things for fun!

Tomato Soup 
halve 6 tomatoes (Kristen likes to use 12 Campari tomatoes because they're sweeter)
and put them on a roasting pan in the oven at 450 degrees ...with
2 cloves of garlic (can be whole or chopped)
one slice of sweet onion
cover with olive oil
keep in at 450 degrees for 45 minutes
stir once or twice
switch oven to 350 degrees, and cook for an additional 30 minutes
in the last five minutes, add fresh basil

after roasted, put in a blender until smooth
THERE YOU HAVE YOUR SOUP

*tip: if you use beef tomatoes, throw in a carrot while roasting to add a creamy sweetness, or add almond milk or rice milk
*if the tomatoes aren't ripe enough, throw in a little water into the roast when switching to 350 degrees