(recipe from May All Be Fed: Diet For A New World by John Robbins)
3 1/2 cups vegetable stock
1/2 cup millet
1/2 small cauliflower, cut into small florets
1 medium carrot, coarsely chopped
1 rib celery, with leaves, sliced
2 garlic cloves, minced
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. dried basil
1/4 tsp. freshly ground black pepper
1 1/2 cups sliced mushrooms
3 green onions, with tops, finely chopped
2 cups soy milk (I used almond milk)
3 Tbsp. tamari
2 Tbsp. nutritional yeast flakes, optional
Put the stock and millet into a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes.
Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes.
Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes.
Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately.
(This is a delightful and easy to make soup! I recommend adding spinach also at the end with the mushrooms and onions - makes it more colorful. This soup keeps well in the fridge for several days.)
Wednesday, March 28, 2018
Wednesday, February 28, 2018
Julie Wilson's Wild Rice and Mushroom Soup
(recipe modified from The New York Times Cook Book via a newspaper clipping)
1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley
Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.
Squeeze the drained mushrooms and run under cold water to remove any soil or sand. Squeeze dry. Trim off any rough stems. Chop coarsely. Set aside.
Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.
Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed. Add a little more water if necessary as the rice cooks.
Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks. Cook, stirring often, until the onions are softened. Add the chopped soaked mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 or 6 cups of soup.
Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into a food processor and blend thoroughly. Return the soup to the pot; add the reserved liquid and half-and-half.
Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1 1/2 cups.
Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.
Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.
(This is the soup my father makes every year for Christmas. It is elegant. I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good. A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press. 2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.) 3. I used dried thyme, and added it earlier, before simmering the soup.)
1 cup (about 1 1/2 oz.) dried mushrooms such as shitake, morels, chanterelles or oyster mushrooms
5 cups hot water
2 Tbsp. butter (I used coconut oil)
1/2 cup wild rice
Salt to taste
1 1/2 Tbsp. olive oil
1/2 cup finely chopped onions
2 Tbsp. minced garlic
1 cup finely chopped leeks
2 1/2 Tbsp. flour
1/4 cup dry white wine
3/4 cup vegetable stock
Fresh ground pepper to taste
1/4 tsp. Tabasco sauce
1 cup half-and-half (I used canned coconut milk)
3 oz. fresh mushrooms
Juice of 1/2 lemon
1 tsp. dry sherry
1 tsp. finely chopped thyme leaves, or 1/2 tsp. dried
1/4 cup finely chopped parsley
Put the dried mushrooms in a mixing bowl and add 4 cups of the water. Let soak 20 minutes or longer. Drain but reserve the soaking liquid.
Squeeze the drained mushrooms and run under cold water to remove any soil or sand. Squeeze dry. Trim off any rough stems. Chop coarsely. Set aside.
Line a mixing bowl with a sieve. Line the sieve with a double thickness of cheesecloth and pour the mushroom soaking liquid through it. Set aside.
Meanwhile, bring the remaining 1 cup of water to a boil in a small heavy saucepan and add 1 Tbsp. of the butter and the wild rice. Add salt and cover closely. When the water returns to the boil, simmer about 50 minutes, or until the rice "blossoms" and the water is absorbed. Add a little more water if necessary as the rice cooks.
Meanwhile, heat the oil in a soup pot and add the onions, garlic, and leeks. Cook, stirring often, until the onions are softened. Add the chopped soaked mushrooms and sprinkle with flour. Cook over low heat, stirring often, about 4 minutes. Add the white wine, vegetable stock, salt, pepper, Tabasco and the liquid in which the mushrooms soaked. Bring to the boil. Simmer uncovered over low heat about 1 hour. There should be 5 or 6 cups of soup.
Strain the soup, reserving both the liquid and the solids. Ladle the solids, a little at a time, into a food processor and blend thoroughly. Return the soup to the pot; add the reserved liquid and half-and-half.
Meanwhile, cut the fresh mushrooms into thin slices. There should be about 1 1/2 cups.
Heat the remaining Tbsp. of butter in a small skillet and add the sliced fresh mushrooms. Sprinkle with lemon juice and cook, stirring, about 1 minute. Sprinkle with sherry.
Add the sliced mushrooms and wild rice to the soup and bring to the boil. Add salt and pepper. Sprinkle with thyme and parsley. Serve hot in hot soup bowls.
(This is the soup my father makes every year for Christmas. It is elegant. I made it this year, and tried a vegan adaptation with the coconut milk, which turned out pretty good. A few modifications: 1. I strained my mushroom soaking liquid thorough a coffee french press. 2. I blended the solids and the liquid together in a Vitamix. (My dad says he doesn't blend his.) 3. I used dried thyme, and added it earlier, before simmering the soup.)
Tuesday, January 16, 2018
Fettuccine with Zucchini, Roasted Peppers, Almonds, and Mint
(recipe adapted from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine
Cut the peppers into thin 1-inch strips. Set aside.
Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat. Shake the pan frequently. Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma. Immediately remove them from the pan and set aside.
Wash and dry the zucchini and cut into 1/4-inch rounds. Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise. Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.
In a large pot, bring several quarts of water to a boil for the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden. Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently. The vegetables should be nicely browned. Stir in the mint and bell pepper strips, then add the wine and lemon juice. Stir and saute about 1 minute. Cover the pan, turn off the heat, and allow to stand about 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente and drain well. Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined. Serve hot.
Roasted whole red peppers from a jar (the equivalent amound of about 2 large red bell peppers)
1/4 cup slivered raw almonds
1 lb. zucchini (about 3 medium)
1 medium white onion
2 Tbsp. olive oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/4 tsp. salt
3/4 cup minced fresh mint leaves
1/2 cup dry white wine
3 Tbsp. fresh-squeezed lemon juice
1 lb. dried fettuccine
Cut the peppers into thin 1-inch strips. Set aside.
Place the almonds in a single layer in a dry, heavy-bottomed skillet over medium-high heat. Shake the pan frequently. Soon the nuts will begin to turn golden brown, emitting a wonderful roasted aroma. Immediately remove them from the pan and set aside.
Wash and dry the zucchini and cut into 1/4-inch rounds. Trim off and discard the ends of the onion, peel it, and cut it in half lengthwise. Place each half cut side down on your work surface and slice lengthwise into 1/4-inch-thick slices.
In a large pot, bring several quarts of water to a boil for the pasta. Meanwhile, heat the oil in a large skillet over medium heat. Saute the onion, garlic, and chili flakes for about 5 minutes, stirring frequently, until the onion begins to turn golden. Add the zucchini and salt, then saute about 15 minutes over medium-high heat, stirring frequently. The vegetables should be nicely browned. Stir in the mint and bell pepper strips, then add the wine and lemon juice. Stir and saute about 1 minute. Cover the pan, turn off the heat, and allow to stand about 5 minutes.
Meanwhile, cook the pasta in the boiling water until al dente and drain well. Toss the hot pasta with the zucchini mixture and almonds in a warmed serving bowl until well combined. Serve hot.
Braised Turnips with Chives and Parsley
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)
1 lb. turnips
1 1/2 Tbsp. olive oil
1/4 tsp. salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 Tbsp. minced fresh chives
3 Tbsp. minced fresh parsley
Peel the turnips and chop them into roughly 1/2-inch cubes. Heat the oil in a skillet over medium-high heat and add the turnips. Saute about 10 minutes, stirring frequently, until they are browning nicely. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium-low and cook 10 minutes.
Remove the lid and continue to stir and saute until all of the liquid has evaporated and the turnips are tender, about 3-5 minutes. Stir in the chives and parsley, and transfer to a serving dish. Serve hot or warm.
1 lb. turnips
1 1/2 Tbsp. olive oil
1/4 tsp. salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 Tbsp. minced fresh chives
3 Tbsp. minced fresh parsley
Peel the turnips and chop them into roughly 1/2-inch cubes. Heat the oil in a skillet over medium-high heat and add the turnips. Saute about 10 minutes, stirring frequently, until they are browning nicely. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium-low and cook 10 minutes.
Remove the lid and continue to stir and saute until all of the liquid has evaporated and the turnips are tender, about 3-5 minutes. Stir in the chives and parsley, and transfer to a serving dish. Serve hot or warm.
Monday, January 8, 2018
Okra, Corn, and Tofu Gumbo
(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler and Mindy Toomay)
1/4 cup unbleached flour
3 cups uncooked long-grain white rice (or brown rice)
Pinch plus 3/4 tsp. salt.
1 lb. fresh okra
2 cans (4oz. each) whole green chiles (or use several (5-6) small fresh chiles)
2 Tbsp. vegetable oil
2 medium white onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium red bell pepper, finely diced
1 cup chopped celery
1 lb. firm tofu, diced
2 cups fresh or frozen corn kernels
1 tsp. chili powder
1/4 tsp. cayenne
2 tsp. filé powder (I omitted this)
2 medium fresh tomatoes, coarsely chopped
Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly. You must keep the flour moving to prevent it from burning. If the flour begins to blacken (not brown), turn down the heat a little and begin again with fresh flour. When the flour is uniformly dark tan in color, remove it from the pan and set aside.
Cook the rice according to the package directions
Meanwhile, trim off the stem ends of the okra and slice the pods crosswise into 1-inch pieces. Set aside in a bowl. Remove the stems and seeds of the chiles and slice them into long, thin strips. Heat the oil over medium-high heat in a stockpot. Saute the onions, carrots, bell pepper, and celery for 10 minutes, stirring frequently, until they begin to brown.
Add the tofu, corn kernels, okra, green chiles, chili powder, 1/2 tsp. salt, and cayenne to the browned vegetable mixture. Lower the heat to medium. Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in. Add 3 1/2 cups of hot water, the remaining 1/4 tsp. salt, the filé powder, and the tomatoes. Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer for 10 minutes. Serve hot over hot rice.
1/4 cup unbleached flour
3 cups uncooked long-grain white rice (or brown rice)
Pinch plus 3/4 tsp. salt.
1 lb. fresh okra
2 cans (4oz. each) whole green chiles (or use several (5-6) small fresh chiles)
2 Tbsp. vegetable oil
2 medium white onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium red bell pepper, finely diced
1 cup chopped celery
1 lb. firm tofu, diced
2 cups fresh or frozen corn kernels
1 tsp. chili powder
1/4 tsp. cayenne
2 tsp. filé powder (I omitted this)
2 medium fresh tomatoes, coarsely chopped
Place the flour in a dry, heavy-bottomed skillet over medium heat and brown for 5 minutes, stirring constantly. You must keep the flour moving to prevent it from burning. If the flour begins to blacken (not brown), turn down the heat a little and begin again with fresh flour. When the flour is uniformly dark tan in color, remove it from the pan and set aside.
Cook the rice according to the package directions
Meanwhile, trim off the stem ends of the okra and slice the pods crosswise into 1-inch pieces. Set aside in a bowl. Remove the stems and seeds of the chiles and slice them into long, thin strips. Heat the oil over medium-high heat in a stockpot. Saute the onions, carrots, bell pepper, and celery for 10 minutes, stirring frequently, until they begin to brown.
Add the tofu, corn kernels, okra, green chiles, chili powder, 1/2 tsp. salt, and cayenne to the browned vegetable mixture. Lower the heat to medium. Stir and saute for 10 minutes, then distribute the browned flour evenly over the vegetables and tofu and stir it in. Add 3 1/2 cups of hot water, the remaining 1/4 tsp. salt, the filé powder, and the tomatoes. Increase the heat to bring the mixture to a rapid simmer, then reduce the heat to low, cover, and simmer for 10 minutes. Serve hot over hot rice.
Coconut Snowballs
(recipe from the Bread and Chocolate blog)
1 3/4 cups unsweetened shredded coconut
2 tsp. coconut oil
1/4 cup cashews
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt
Pulse 1 cup of shredded coconut and coconut oil in a food processor, scraping down the sides, until well combined. Add the cashews, maple syrup, vanilla, cinnamon, and salt. Add 1/2 cup shredded coconut. Pulse again. Roll into 1-inch balls and coat in the remaining coconut.
Refrigerate for an hour, then serve.
1 3/4 cups unsweetened shredded coconut
2 tsp. coconut oil
1/4 cup cashews
3 Tbsp. maple syrup
1/2 tsp. vanilla extract
1/2 tsp. cinnamon
pinch of sea salt
Pulse 1 cup of shredded coconut and coconut oil in a food processor, scraping down the sides, until well combined. Add the cashews, maple syrup, vanilla, cinnamon, and salt. Add 1/2 cup shredded coconut. Pulse again. Roll into 1-inch balls and coat in the remaining coconut.
Refrigerate for an hour, then serve.
Sweetness and Light Sugarplums
(recipe from PETA)
12 dried Medjool dates, pitted
8 dried apricots
1/2 tsp. cardamom seeds (I used ground cardamom)
1/2 tsp. anise seeds
1 1/2 cups walnuts
1/4 cup ground cinnamon or unsweetened cocoa powder
Place the dates and apricots in a food processor and pulse until the mixture just starts to come together.
Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Pour the cinnamon or cocoa into a shallow bowl. Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.
Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator.
12 dried Medjool dates, pitted
8 dried apricots
1/2 tsp. cardamom seeds (I used ground cardamom)
1/2 tsp. anise seeds
1 1/2 cups walnuts
1/4 cup ground cinnamon or unsweetened cocoa powder
Place the dates and apricots in a food processor and pulse until the mixture just starts to come together.
Add the cardamom seeds, anise seeds, and walnuts and pulse again until just combined. Cover with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Pour the cinnamon or cocoa into a shallow bowl. Form the date mixture into balls the size of walnuts and roll in the cinnamon or cocoa until completely coated.
Makes about 2 dozen sugarplums and keeps for 1 week in the refrigerator.
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