this week, the summer stuff continued and i made some awesome dishes with a little inspiration from some friends!

squash, corn, and tofu soup

in medium pot, saute 1/2 onion, 2-3 garlic gloves, and 4 medium summer squash(any variety will work) in 3 tbsp olive oil.  of course, chop all these veggies up, but it doesn't need to be perfect because they will get blended up later!  cook until just tender, 5-8 minutes.  then add about 1 cup fresh corn and cook only 1-2 minutes.  add 1-2 cups of vegetable or chicken stock depending on how chunky you want it (i like it thick and chunky, so i only added 1 cup!) and add 1/2 a block, probably about 4oz, of soft tofu and break it up in the pot.  cook for about 10 minutes.  then either blend it to your desired consistency with a hand-held emersion blender or put it in the food processor.  after blended, return it to the pot, add 2-3 tbsp of fresh chopped dill and cook another 5-10 minutes.  top with a little low-fat or fat-free sour cream.

Roasted eggplant flatbread with chicken and tomatoes

chop and roast 3-5 mini or one big eggplant (any color is fine, keep skin on!) with 2-3 garlic cloves, olive oil, salt and pepper at 375 degrees for 35-45 minutes.  take out and cool.  put in food processor with one can, drained and rinsed, white beans (great northern or cannellini will work), a little cayenne and a little more salt and blend until spreadable.  i also added about 1/2 cup sour cream, but this is optional.  spread mixture on two pieces of large store bought flatbread and top with sliced tomatoes and grilled chicken.  very flavorful!  this can also be used as a dip for pita or veggies. 

let me know if you make these or have questions!