It was really poopy out the other night and so I was inspired to make this tasty soup. It turned out really great!
Ingredients:
-1 pound of applewood smoked natural turkey or ham bacon (the ethical stuff)- to make vegetarian you can omit and add olive oil and liquid smoke
-1 medium red onion, chopped
-2 cups of split peas
-8 cups of water
-2-3 stalks of celery, chopped
-1 leek, chopped
-2 boullion cubes
-1 ancho chili, chopped
-salt and pepper to taste
-1-2 tbs butter or olive oil
-2-3 garlic cloves
In large heavy bottomed soup pot, add chopped bacon and cook on medium heat until lightly browned but not crisp.
Add split peas and water. Stir. Cover and allow to cook for one hour.
In a separate cast iron pan, heat your butter or oil and add onions cooking 3-4 minutes until slightly translucent. Add garlic, celery and leeks and turn heat to low. Cook 20-30 minutes on low heat, stirring to keep from sticking and adding additional oil/butter as needed.
Once peas have been cooking about one hour, add contents of skillet to pot. Also add boullion and chili. Continue to simmer, covered for another hour or so, until the soup is fully incorporated and has a nice thick pea soup consistency. Add salt and pepper to taste.
Serve with toasty garlic bread!!
This should make enough soup for 4-6 people.
Showing posts with label Vegetable Main Dishes. Show all posts
Showing posts with label Vegetable Main Dishes. Show all posts
Saturday, March 19, 2011
Tuesday, February 01, 2011
Parsnip and Pear Soup with Arugula
This is a fabulous soup that we made the other night to use up these monster sized parsnips and delicious ripe pears that came in our veggie box. It was great on a winter evening, but would also be a fantastic main dish served chilled in the summer! You can easily omit the half and half to make this a vegan dish.
Ingredients:
1/2 white or red onion, chopped
1 medium turnip, peeled and chopped
1 extra large (or 2 medium sized) parsnips, peeled and chopped
1 medium golden beet, peeled and chopped
1 tbs of olive oil
4-6 cups vegetable broth (plus 1-2 cups more)
1/2 cup of dry white wine
6 cloves of sprouted garlic, chopped (tops and roots included- if you don't have sprouted garlic use 2 cloves of regular garlic + 2 tbs of chives)
dash of Braggs seasoning
salt and course ground black pepper to taste
2 ripe pears, peeled and cubed
1/2 cup half and half (or substitute 1 percent milk to make a lighter version)
1-2 handfuls of fresh arugula
In a heavy soup pot, heat the olive oil and cook the onions for 1-2 minutes on medium high heat until they begin to brown. Then add the garlic and turn the heat down, cooking mixture 2-3 minutes longer until the onions become translucent.
Add the chopped root vegetables (parsnips, beet and turnip) and stir until fully coated with onions and oil mixture. Turn heat up again and cook another 5 mins, stirring occasionally so that vegetables begin to brown but do not burn.
Add the white wine and turn down the heat to simmer. Cook the vegetables on medium low heat, adding broth as needed to keep from them sticking on the bottom, until they are fully soft and pierce easily with a fork. This should take about 30 mins. Add the remaining broth (3-4 cups) to mixture and remove it from the heat. Let the soup cool slightly.
Using a food processor or immersion blender, begin to puree the soup so that all the chunks of vegetables are gone. Add pears and half & half and process the soup further until it is fully pureed. If needed, add extra vegetable broth as needed to achieve a thinner soup-like consistency (if it looks like like baby food it is too thick). Add salt, pepper and Braggs to taste.
Serve the soup in bowls with a handful of fresh arugula and lots of cracked pepper on top. A hot loaf of crusty bread makes it a meal!
This recipe should serve about 4 people as a main dish.
Wednesday, January 05, 2011
Garlicky Udon and tofu soup
Delicious!!! This one was one of those spur of the moment meals that came out so tasty we just had to blog it!
Ingredients:
1 pound of tofu, sliced into chunks
1 package of Udon noodles (uncooked)
6 cups of water (to cook noodles)
8 cups of water (for broth)
4 heaping tbs of miso paste
1/2 onion, chopped
1/2 head of cauliflower, chopped
1 cup mushrooms, sliced
3 cloves garlic, crushed
1 tsp chili flakes
1-2 handfuls of fresh spinach, washed and stems removed
2 tbs of olive oil
Tofu Marinade:
Mixture of 1/2 water and 1/2 low sodium soy sauce
4 cloves garlic, crushed
Place the tofu slices in a dish and cover with marinade mixture. Place in refrigerator and leave to soak from 30 mins to overnight.
Remove tofu from marinade and place in the oven under the broiler on low heat, turning once so that the tofu becomes slightly browned on both sides.
While tofu is cooking, heat the water in two pots, one for noodles and one for broth. Once the noodle pot is boiling, add the Udon and cook for 13 mins or so, until the noodles are fully softened.
In a big fry pan heat the oil and add onions, garlic and cauliflower. Cook on medium heat, stirring often. After 5-10 minutes, once the cauliflower is begins to soften, add the mushrooms and turn the heat down to low.
In the broth pot, add miso paste and some of the tofu marinade mixture to taste until a rich broth is created. Stir well so that miso is fully dissolved.
Add onion and cauliflower mixture to the soup pot and add chili flakes to taste.
Once noodles are fully cooked, rinse with cold water and strain. Place single servings of noodles in the bottom of large bowls. Add a handful of fresh spinach, 2-3 slices of tofu, and ladle soup mixture on top until bowl is filled and dig in!
This recipe should make enough for about 3-4 people (depending on how hungry).
Ingredients:
1 pound of tofu, sliced into chunks
1 package of Udon noodles (uncooked)
6 cups of water (to cook noodles)
8 cups of water (for broth)
4 heaping tbs of miso paste
1/2 onion, chopped
1/2 head of cauliflower, chopped
1 cup mushrooms, sliced
3 cloves garlic, crushed
1 tsp chili flakes
1-2 handfuls of fresh spinach, washed and stems removed
2 tbs of olive oil
Tofu Marinade:
Mixture of 1/2 water and 1/2 low sodium soy sauce
4 cloves garlic, crushed
Place the tofu slices in a dish and cover with marinade mixture. Place in refrigerator and leave to soak from 30 mins to overnight.
Remove tofu from marinade and place in the oven under the broiler on low heat, turning once so that the tofu becomes slightly browned on both sides.
While tofu is cooking, heat the water in two pots, one for noodles and one for broth. Once the noodle pot is boiling, add the Udon and cook for 13 mins or so, until the noodles are fully softened.
In a big fry pan heat the oil and add onions, garlic and cauliflower. Cook on medium heat, stirring often. After 5-10 minutes, once the cauliflower is begins to soften, add the mushrooms and turn the heat down to low.
In the broth pot, add miso paste and some of the tofu marinade mixture to taste until a rich broth is created. Stir well so that miso is fully dissolved.
Add onion and cauliflower mixture to the soup pot and add chili flakes to taste.
Once noodles are fully cooked, rinse with cold water and strain. Place single servings of noodles in the bottom of large bowls. Add a handful of fresh spinach, 2-3 slices of tofu, and ladle soup mixture on top until bowl is filled and dig in!
This recipe should make enough for about 3-4 people (depending on how hungry).
Sunday, September 26, 2010
Coconut Squash Soup!
This soup brings together elements of various cuisines. Its kind of a Moroccan tangine and Thai curry soup all in one. If you don't like spicy, you can leave out the chili powder and flakes and reduce the Harissa (If you do this, increase the cardamom to kick up the flavor a bit). Also, if you want to do the lowfat/low calories thing, you can leave out the coconut milk and substitute more vegetable broth.
Ingredients
2 TBS of olive oil
1 medium red onion, chopped
2 cloves garlic, minced
4-5 cups of squash (any kind), cooked
1-2 red peppers (roasted or fresh), chopped
1 can of coconut milk
2-3 cups of vegetable stock
1/2 tsp Chipotle chili powder (regular will also do if you don't have it but the Chipotle has a very distinct smoky taste)
5-7 small cardamom seeds(whole green pods), removed from pods and slightly crushed
3 tsp Harissa paste (true Harissa does not have tomatoes in it, but check the label).
1 tsp red pepper flakes
1 tsp salt (more or less to taste)
To cook the squash, cut in half, scoop out the seeds and place face-down on a cookie sheet. Bake in a 350 degree oven for 30-45 minutes until the insides are soft enough to scoop out with a spoon. You can do this up to a couple days in advance if you want. Also, cooked squash keeps really well in the freezer. If you keep some frozen squash around you can throw this soup together super fast whenever you are in a hurry for a meal!
In a soup pot, heat olive oil until fragrant and add onions. Turn heat to medium low and cook for 1-2 minutes, stirring occasionally. Add garlic and cook another 1-2 minutes. Once onions are fully cooked, add squash, vegetable broth, coconut milk and peppers and increase heat to medium to bring soup to a simmer.
Add Chipotle powder and cardamom to soup and cook for 20-30 minutes, until squash is very soft and coming apart.
Remove soup from heat and allow to cool slightly. Using an immersion blender or food processor puree soup until squash is fully incorporated and soup is creamy in texture, adding water or vegetable broth as needed to lighten consistency. Stir in the Harissa.
This recipe will serve 4 people as a main dish. Serve it with some crusty bread and a big salad on the side. Yum!!
Ingredients
2 TBS of olive oil
1 medium red onion, chopped
2 cloves garlic, minced
4-5 cups of squash (any kind), cooked
1-2 red peppers (roasted or fresh), chopped
1 can of coconut milk
2-3 cups of vegetable stock
1/2 tsp Chipotle chili powder (regular will also do if you don't have it but the Chipotle has a very distinct smoky taste)
5-7 small cardamom seeds(whole green pods), removed from pods and slightly crushed
3 tsp Harissa paste (true Harissa does not have tomatoes in it, but check the label).
1 tsp red pepper flakes
1 tsp salt (more or less to taste)
To cook the squash, cut in half, scoop out the seeds and place face-down on a cookie sheet. Bake in a 350 degree oven for 30-45 minutes until the insides are soft enough to scoop out with a spoon. You can do this up to a couple days in advance if you want. Also, cooked squash keeps really well in the freezer. If you keep some frozen squash around you can throw this soup together super fast whenever you are in a hurry for a meal!
In a soup pot, heat olive oil until fragrant and add onions. Turn heat to medium low and cook for 1-2 minutes, stirring occasionally. Add garlic and cook another 1-2 minutes. Once onions are fully cooked, add squash, vegetable broth, coconut milk and peppers and increase heat to medium to bring soup to a simmer.
Add Chipotle powder and cardamom to soup and cook for 20-30 minutes, until squash is very soft and coming apart.
Remove soup from heat and allow to cool slightly. Using an immersion blender or food processor puree soup until squash is fully incorporated and soup is creamy in texture, adding water or vegetable broth as needed to lighten consistency. Stir in the Harissa.
This recipe will serve 4 people as a main dish. Serve it with some crusty bread and a big salad on the side. Yum!!
Thursday, August 19, 2010
Puy Lentil Dahl and grains with kale
Greetings everyone! It has been a while since I have made a post and so I thought I would put this one up. This dish is a variation on a kind of dahl I have been making periodically for a while when there is nothing else in the cupboard!
Ingredients
2-3 TBS of olive oil
1 red onion, chopped
1 tsp whole cardamom pods, slightly crushed and seeds removed
1-2 tsp whole peppercorns
1 tsp whole cumin seeds, crushed
1 1/2 cups of puy (green) lentils
3 cups of water
2 tbs of Bragg's Liquid Aminos
1 zucchini, chopped
2 red peppers, chopped (fresh or roasted)
1 pound of kale, washed and chopped
2 cups of your favorite grain, cooked (I use a brown/wild rice mixture)
In a big skillet, heat oil and add onions. Crush spices coarsely with a mortar and pestle and mix into onions. Cook on med-high heat, stirring frequently for 2-3 minutes. Add lentils and stir so that they are fully coated with oil and onions. Add zucchini and red onion and stir. Add water and Bragg's and turn heat down slightly.
Adding additional water as needed, simmer mixture for 20 mins, stirring occasionally, until lentils are fully cooked (if you are substituting brown lentils make sure not to overcook because they will become very mushy). Add chopped kale and stir quickly until it turns bright green and is soft enough to eat but not completely wilted.
Serve over grains mixture, with hot sauce and more Braggs to taste.
This should make enough for 3-4 people.
Ingredients
2-3 TBS of olive oil
1 red onion, chopped
1 tsp whole cardamom pods, slightly crushed and seeds removed
1-2 tsp whole peppercorns
1 tsp whole cumin seeds, crushed
1 1/2 cups of puy (green) lentils
3 cups of water
2 tbs of Bragg's Liquid Aminos
1 zucchini, chopped
2 red peppers, chopped (fresh or roasted)
1 pound of kale, washed and chopped
2 cups of your favorite grain, cooked (I use a brown/wild rice mixture)
In a big skillet, heat oil and add onions. Crush spices coarsely with a mortar and pestle and mix into onions. Cook on med-high heat, stirring frequently for 2-3 minutes. Add lentils and stir so that they are fully coated with oil and onions. Add zucchini and red onion and stir. Add water and Bragg's and turn heat down slightly.
Adding additional water as needed, simmer mixture for 20 mins, stirring occasionally, until lentils are fully cooked (if you are substituting brown lentils make sure not to overcook because they will become very mushy). Add chopped kale and stir quickly until it turns bright green and is soft enough to eat but not completely wilted.
Serve over grains mixture, with hot sauce and more Braggs to taste.
This should make enough for 3-4 people.
Thursday, July 22, 2010
Kale and Lentil Soup
I know it's summer, but this week I came down with a cold and so it's time for soup anyway!
Ingredients-
2 Tbs butter
1/2 red onion, chopped
4-5 cloves garlic, minced
1 large carrot, halved and sliced
1 pound (more or less) of red or white potatoes, cut into small cubes
1 cup Puy (green) lentils
8 cups of rich vegetable stock (more or less)
Approx one pound of kale (any kind), chopped
1/2 cup roasted red peppers, chopped
fresh cheese to melt on top
salt and pepper to taste (I used smoked salt because it is so tasty!)
Braggs amino acids, to taste
In a heavy soup pot, heat butter and add onions. Stir on high for 3-4 minutes until onions begin to turn translucent. Add garlic and carrot and cook for another 2-3 minutes. Add potatoes and lentils and stir until fully coated in butter mixture. Add stock and turn down to simmer. Cover pot and cook for about 30 minutes, until lentils and potatoes are fully cooked but not mushy. Add more stock if needed to keep a goody soup (not stew) consistency.
Remove lid and add kale and roasted peppers. Cook, uncovered, for another 5-10 minutes on low heat until kale is fulled wilted.
Season to taste with salt, pepper, and Braggs. Serve with a couple of slices of melty stinky cheese on tip and some hearty whole grain bread on the side.
This should serve 4-6.
Ingredients-
2 Tbs butter
1/2 red onion, chopped
4-5 cloves garlic, minced
1 large carrot, halved and sliced
1 pound (more or less) of red or white potatoes, cut into small cubes
1 cup Puy (green) lentils
8 cups of rich vegetable stock (more or less)
Approx one pound of kale (any kind), chopped
1/2 cup roasted red peppers, chopped
fresh cheese to melt on top
salt and pepper to taste (I used smoked salt because it is so tasty!)
Braggs amino acids, to taste
In a heavy soup pot, heat butter and add onions. Stir on high for 3-4 minutes until onions begin to turn translucent. Add garlic and carrot and cook for another 2-3 minutes. Add potatoes and lentils and stir until fully coated in butter mixture. Add stock and turn down to simmer. Cover pot and cook for about 30 minutes, until lentils and potatoes are fully cooked but not mushy. Add more stock if needed to keep a goody soup (not stew) consistency.
Remove lid and add kale and roasted peppers. Cook, uncovered, for another 5-10 minutes on low heat until kale is fulled wilted.
Season to taste with salt, pepper, and Braggs. Serve with a couple of slices of melty stinky cheese on tip and some hearty whole grain bread on the side.
This should serve 4-6.
Wednesday, July 07, 2010
Spicy Vegan Bean Burgers
Now that the summer weather has finally arrived here in Portland it is a perfect time to break out the BBQ. These vegan bean burgers are just the ticket!
Ingredients:
4 cups of kidney and black beans, cooked (2 cans, beans rinsed will do).
1/2 cup of red onion, chopped
4-5 cloves of garlic, crushed
1-2 tbs of of Braggs aminos liquids
1 tbs of mesquite seasoning mix
1 tsp of chili flakes (or more or less to taste)
1/2 cup of bread crumbs
1/4 cup of textured vegetable protein (TVP)
Take 2/3 of beans and puree in food processor until smooth, adding the Braggs slowly. In a bowl, mix pureed beans with whole beans. Add onions, garlic and seasonings and mix together thoroughly. Add bread crumbs and TVP as needed, mixing together gently until you can form a ball. With a little whole wheat flour on your hands, gently form patties and place on a cookie sheet. If you cannot get the mix to form into patties that will hold together, you can add a little egg/egg replacer to help make it more sticky. To cook, throw on a barbeque or under a broiler until fully cooked through.
These burgers are really delicious in any sort of sandwich. I personally recommend serving with avocado, chipotle mayo and fresh basil.
Serves 4-6.
Ingredients:
4 cups of kidney and black beans, cooked (2 cans, beans rinsed will do).
1/2 cup of red onion, chopped
4-5 cloves of garlic, crushed
1-2 tbs of of Braggs aminos liquids
1 tbs of mesquite seasoning mix
1 tsp of chili flakes (or more or less to taste)
1/2 cup of bread crumbs
1/4 cup of textured vegetable protein (TVP)
Take 2/3 of beans and puree in food processor until smooth, adding the Braggs slowly. In a bowl, mix pureed beans with whole beans. Add onions, garlic and seasonings and mix together thoroughly. Add bread crumbs and TVP as needed, mixing together gently until you can form a ball. With a little whole wheat flour on your hands, gently form patties and place on a cookie sheet. If you cannot get the mix to form into patties that will hold together, you can add a little egg/egg replacer to help make it more sticky. To cook, throw on a barbeque or under a broiler until fully cooked through.
These burgers are really delicious in any sort of sandwich. I personally recommend serving with avocado, chipotle mayo and fresh basil.
Serves 4-6.
Wednesday, June 09, 2010
Smoky Vegan Chili
We've been making variations of this delicious tomato-free chili for a couple of years. You can vary the ingredients a lot and it will still come out great. It is very quick and easy to make and everybody loves it (meat-eaters included). If you want to use a crock pot, cook the veggies in a frying pan first and then throw it all together.
Ingredients:
2-3 tbs of olive oil
4 sticks of celery, chopped
1 onion, chopped
5 cloves of garlic, minced
1 large carrot, chopped
8 cups of beans, cooked (I like a mix of kidney and black beans)
1 cup of roasted or fresh red peppers, chopped
1 tbs of mesquite seasoning mix
1 tsp of whole cumin, crushed
1/2-1 tsp of Chipotle (or regular hot) chili powder
pinch of smoked salt
2-4 cups of water
dash of Braggs amino liquids
In a big pot, heat the olive oil. Add the onion and cook for 2-3 minutes. Add the celery, garlic and carrots and continue cooking, stirring frequently. After vegetables are softened, add beans, peppers and seasonings. Next, add just enough water to create a chili consistency (not enough to fully cover beans) and add a little Braggs to taste. Cover the pot and let the chili cook for 30+ minutes on medium heat, or as long as you want on a very low simmer (eg. crock pot).
Tips: If you want to make this recipe even more hearty, you can add some TVP (textured vegetable protein) or tempeh right before you add the water.
Once you are ready to serve it up, you can dress up this recipe with some sour cream and cilantro, or even fresh avocado slices. For a full meal, serve with some salad and fresh cornbread on the side.
This should serve about 4.
Ingredients:
2-3 tbs of olive oil
4 sticks of celery, chopped
1 onion, chopped
5 cloves of garlic, minced
1 large carrot, chopped
8 cups of beans, cooked (I like a mix of kidney and black beans)
1 cup of roasted or fresh red peppers, chopped
1 tbs of mesquite seasoning mix
1 tsp of whole cumin, crushed
1/2-1 tsp of Chipotle (or regular hot) chili powder
pinch of smoked salt
2-4 cups of water
dash of Braggs amino liquids
In a big pot, heat the olive oil. Add the onion and cook for 2-3 minutes. Add the celery, garlic and carrots and continue cooking, stirring frequently. After vegetables are softened, add beans, peppers and seasonings. Next, add just enough water to create a chili consistency (not enough to fully cover beans) and add a little Braggs to taste. Cover the pot and let the chili cook for 30+ minutes on medium heat, or as long as you want on a very low simmer (eg. crock pot).
Tips: If you want to make this recipe even more hearty, you can add some TVP (textured vegetable protein) or tempeh right before you add the water.
Once you are ready to serve it up, you can dress up this recipe with some sour cream and cilantro, or even fresh avocado slices. For a full meal, serve with some salad and fresh cornbread on the side.
This should serve about 4.
Thursday, April 15, 2010
Veggie Jumbalaya
Here is a tasty recipe for a kind of vegetarian variation on jumbalaya. Some credit for this one goes to my friend and fellow veggie Linda Thompson who shared the idea of this sort of dish with me last year. Served with fresh avocado, cilantro and crisp crostinis this dish is a great standby that you will love.
Ingredients:
2 Tbs olive oil
3 stalks of celery, chopped
1 red onion, chopped (white will work just fine too)
2 links of vegetarian sausage, sliced (spicy kielbasa or chorizo style is very good)
4-5 cloves garlic, crushed
2 red, yellow or orange peppers, chopped (or 1 large one)
red chili flakes, to taste
1 cup of small dark greens (eg. broccolini leaves or collards chopped into little pieces)
2 cups (or 1 can) of red kidney beans (cooked)
1-2 cups of veggie broth
1 avocado,sliced
1/2 cup cilantro, in pieces
slices of stale bread (any kind of crusty loaf that is not sandwich bread will do, eg. sourdough baguette is a particularly good choice)
6 cloves garlic
olive oil
2 cups brown rice of your choice
approximately 4 cups of water or veggie broth
This one is really easy to make. For starters, get your rice cooking in whatever manner you prefer. I like to keep it simple and do roughly one part rice to two parts water/broth on the stove top-- get it boiling and then turn down and simmer until the rice is fully cooked, adding a little more moisture if needed. Once cooked, turn off heat and allow to sit with the lid on for 5 mins and then fluff with a fork.
Once the rice is cooking, heat the olive oil in a large heavy skillet and add the onions, celery, veg sausage and garlic. Stir to cook evenly, but not too much in order to let the onions and especially the sausages brown and carmelize a bit.
Once nicely browned, throw in the peppers and chili flakes and stir around some more for a minute or two. Then, add the beans, greens, and broth and mix thoroughly.
At this point, you can let it be for about 5-10 minutes until everything in the jumbalaya is fully cooked through. While this is cooking, you can get your crostini going.
Place your sliced bread onto a baking sheet (stoneware works best). Brush the slices with olive oil. Crush the garlic generously and spread a little on each slice. Put under a hot broiler until toasty brown, usually about 2-3 mins (careful not to burn!). To get it really toasty, flip the slices over to toast the other side.
Once everything is all done, throw some rice is a big bowl with a ladle full of jumbalaya, a few slices of avocado, some cilantro and a few crostini. Top it off with your favorite hot sauce and dig in.
This should make enough for two people to eat dinner and have some leftovers for lunch.
Enjoy!!
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