Narrin's All Purpose Seasoning Vegetable Soup
Ingredients (Yield 4 to 6 Servings):
  • 1 to 2 tablespoons Narrin's All Purpose Seasoning, to taste
  • 3/4 cup raw cashews, soaked
  • 6 cups vegetable broth, divided
  • 1 tablespoon extra-virgin olive oil
  • 3 large cloves garlic, minced
  • 2 cups diced sweet onion (about 1 medium)
  • 1 cup peeled and chopped carrots (about 3 medium)
  • 1 red bell pepper or 1 cup jarred roasted red pepper, chopped
  • 1 1/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
  • 1  cup chopped celery (about 2 stalks)
  • 1 (28-ounce) can diced tomatoes, with their juices
  • Fine-grain sea salt and freshly ground black pepper, to taste
  • 2 to 3 cups baby spinach or destemmed torn kale leaves
  • 1 (15-ounce) can chickpeas or other beans, drained and rinsed
Instructions:
Place cashews in a bowl and add enough water to cover. Soak the cashews overnight, or for 8 hours. For a quick-soak method, soak the cashews in boiled water for 30 to 60 minutes. Drain and rinse the cashews.
In a blender, combine the soaked and drained cashews with 1 cup of vegetable broth and blend on the highest speed until smooth. Set aside.
In a large pot, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Season generously with sea salt.
Add the carrots, bell pepper, potato, celery, and diced tomatoes with their juices, the remaining 5 cups broth, and Narrin's All Purpose Seasoning. Stir well to combine. Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper.
Simmer the soup uncovered for at least 20 minutes, stirring occasionally, until the vegetables are tender. Season with salt and black pepper. During the last 5 minutes of cooking, stir in the cashew cream, spinach (or kale), and drained beans. Add more Narrin's All Purpose Seasoning, to taste.
To freeze, ladle the soup into containers (leaving 1 inch for expansion), cool completely, secure lid, and place in the freezer for up to 6 weeks.
Narrin's Crunchy, Asian, Ginger Soy Salad
Ingredients (Yield 15 Servings): 
  • 1 cup of Narrin's Ginger Soy Dressing
  • 1 package (3 oz) ramen noodle soup mix (any flavor)
  • 1 bag (16 oz) coleslaw mix (shredded cabbage and carrots)
  • 8 medium green onions, sliced (1/2 cup)
  • 1/2 cup sliced almonds (2 oz)
  • 1 medium red bell pepper, cut into 1x1/8-inch strips 
  • 2 seedless oranges, peeled, coarsely chopped (1 1/2 cups) 
  • 2 cups coarsely chopped fresh baby spinach leaves
Instructions:
Break up ramen noodles in bag before opening. Discard seasoning packet from soup package. Add noodles and all remaining salad ingredients except oranges and spinach to dressing; toss to mix well. Stir in oranges and spinach. Serve immediately or refrigerate up to 8 hours