I made this dish for my daughter. She currently follows a vegan diet and I always worry that she's not getting enough protein in her meals.
This dish has 15 grams of protein and tastes really good.
Quinoa linguine
Carrot cut into ribbons
Leek
Button mushrooms
Hot pepper
Garlic
Broad beans (dry, canned or jarred)
Parsley
Sprouts

Cook the linguine to your liking. 2 minutes before draining, throw in the carrot ribbons to soften in the water. Drain all once pasta is cooked, reserving about 1/2 cup of water.
In pan, using oil (coconut, avocado), saute cut up leeks, chopped hot pepper. Add garlic and sliced mushrooms. Once mushrooms are cooked, add beans (drained), salt, pepper and pasta water, cover and let cook on low for 3 minutes.
Plate pasta with carrots, pile bean mixture on top. Top with parsley, sprouts or any favorite herb.
Adding pumpkin seeds or nuts will increase the protein content even more.

Soup seems like such a simple dish. However, it is part of the slow food group and takes time and care to make. I always say, I put love in my food and that is how I truly feel. Out of care and love, I make food so that my family stays healthy.
Here are my basics for great soup.
1. Large pot, 4-5 liters, can be smaller if you are cooking for one.  I make a large batch, store the leftovers in jars in the fridge.
2. Buy the best ingredients you can afford. If using meat or bones, find a local butcher, ask where they get their meat.  Get organic, especially when using bones for broth. Veggies should be tasty, local, organic, never rotten. Herbs also add flavour. Water should be filtered if it has a strong chlorine taste.
3. Long and slow is how I make my stock. Depending on the ingredients, I cook my stock anywhere from 3-6 hours (longer for bone broth). If you are using meat, make sure it is cooked well and is tender.
In a large pot, put in as many of the ingredients as you'd like and have.
Meat (if using).
Chicken, I use a whole one. You can also use left over bones from a roast chicken. Bones, skin all add to flavour and gelatin which is great for bones, joints and looking young. 
Turkey wings, legs.
Duck, gives excellent flavour.
Beef, short ribs and osso bucco are my favourite pieces. I roast them in the over first to give a bit of carmel colour and render some of the fat.
Carrots, Parsley root, celery sticks, celery root, leeks (make sure to clean the inside), cabbage, parsnips, onions. I burn my onion on my gas stove, you can also roast it in the over before hand. It gives a different layer of flavour and colour to the stock.  Whole garlic cloves can be added as well.
Fresh herbs like parsley, dill, fennel, lovage.  Bay leaf, pepper corns,  and about 2 teaspoons of salt. Use less, always add later. Easier to add salt then try to dilute the stock.
Add the ingredients to a pot, cover with water and set on stove on the slowest setting or use a slow cooker. The soup should not boil vigorously at any time as it will become murky.
Once the meat is done or for veggie stock, flavour is deep and tasty, turn off.
I strain off my stock, discard the veggies which are soft and all the flavour has not been cooked into the soup. I use new veggies for making specific soup.
I then decide how I will use my clear stock.
Jar for later use like chicken noodle or ramen. Or I make another soup with it.
New, fresh veggies are peeled, cubed or shredded and added to the stock. I then add, flavouring like more salt, pepper, crushed garlic, grains like rice, quinoa or barley, then shredded meat. Make sure everything is nice and soft and ready to eat.
When jarring stock or soup, I have jars that have been washed in the dishwasher and steamed. You can also do this by boiling water and pouring it into the jar that is inside your sink. Careful, it is hot water!
Fill the jar with hot soup to the top, close it tight and leave to cook. Store in the refrigerator for up to 2 weeks. Should it go bad, do not eat but sterilizing jars lids and pouring hot soup in should minimize any spoilage. 
Enjoy!

Season of the soup is here and with Thanksgiving around the corner, I want to share my favorite soup recipe.
1 butternut squash
2 sweet potatoes
2 onions
2 shallots
2-6 garlic cloves (depending on your preference)
1 can of coconut milk or 500 ml of cream (whipping)
1 liter of stock (chicken, beef or vegetable)
orange juice
lemon juice
salt, pepper, cayenne pepper
Optional:
nutmeg
ginger
Peel and cube squash and sweet potatoes, along with onions, shallots and garlic, roast in oven on 350F for about 1 hour, until squash is soft.
Squeeze roasted garlic cloves out, peel onion and along with cool vegetables, blend adding stock and cream/coconut milk until smooth. Season to your liking making sure to balance the flavour with lemon or orange juice, salt, pepper. I grade fresh ginger and nutmeg in but it depends on your taste.
For serving, topping it with toasted pumking seeds, goat cheese, onion relish or a dollop of hummus gives another layer of flavour as well as drizzle of healthy oil. 

This has been a staple in our house for about 10 years as I would have one in my child's lunch box almost every day.  It's easy and quick.  You can substitute the ingredients for what you like, this is simply the basic version.

1.5 cups of oats (blended into course flour)
1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp of cinnamon (optional)
1/4 tsp of pumpkin pie spice (optional)
1 tsp of vanilla
3 eggs
1/2 cup of oil (avocado, coconut)
1/2 cup of maple syrup (substitute with raw sugar or any other sweetener of choice)
3 ripe bananas (mashed)
optional:
chocolate chips, raisins, pumpkin seeds, sunflower seeds
if you add ground flax, chia or hemp seeds and it looks too thick, add 2 tbsp of apple sauce or shred one apple
Mix all in bowl.  Should be the consistency of of pancake batter but will thicken as it stands.
Bake at 350F about 12-15 mins until firm to touch and clean toothpick.
I have a fall shape pan which works great with this recipe.