Vegetable Bean Chili

(recipe adapted from May All Be Fed: Diet for a New World by John Robbins)

2 cups cooked kidney beans
2 Tbsp. olive oil
1 medium onion, coarsely chopped
2 medium carrots, finely chopped
2 ribs celery, with leaves, finely chopped
1 medium green bell pepper, seeded and chopped
3 garlic cloves, minced
2 Tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 bay leaves
1 tsp. sea salt
1/8 tsp. cayenne pepper, plus more to taste
1 16-oz. can unsweetened tomato sauce
2 medium tomatoes or one 14-oz. can unsweetened tomatoes, coarsely chopped
1 cup vegetable stock
1 1/2 cups thawed frozen corn

In a large pot, heat the olive oil over medium heat.  Add the onion, carrots, celery, bell pepper, and garlic, cover, and cook, stirring occasionally, until softened, about 7 minutes.

Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds.  Stir in the cooked beans, tomato sauce, tomatoes, and vegetable stock.  Cook, partially covered, until thickened, about 20 minutes.  Stir in the corn and cook for 5 minutes, or until heated through.  Remove the bay leaves and serve.

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.

Root Vegetable & Apple Slaw

(recipe from Clean Eating magazine)

1/2 tsp. sea salt, plus additional, to taste
1 golden beet, peeled and grated
3 to 4 multicolored carrots, peeled and grated
2 Granny Smith apples, grated
6 radishes, trimmed and grated
Ground black pepper, to taste

Dressing:
1/4 cup chopped unsweetened dried apricots
2 Tbsp. olive oil
1 Tbsp. peeled and grated ginger
1 Tbsp. minced shallot
2 tsp. fresh lemon juice
1 1/2 tsp. honey
3/4 tsp. sea salt, plus additional to taste

Prepare dressing:  In a small bowl, combine all dressing ingredients.  Set aside at room temperature.

Prepare slaw:  To a small saucepan, add 1/2 tsp. salt and 2 cups water; bring to a boil.  Add grated beet and blanch for 30 seconds, until water returns to a boil.  Drain and rinse with cold water.  Dry; add to a large bowl.  (Note: Blanching the beet helps to mellow its earthy flavor; skip this step if you prefer it raw.)

To bowl with the beet, add the carrots, apples, and radishes.  Add dressing and toss.  Season with additional salt and pepper, if desired.

(A food processor's grating attachment makes for quick preparation.  I used a raw beet - the gold beets are pretty mild in their earthiness. Eat the slaw over a bed of greens for a nice salad option.)

Barley Cannellini Bean Stew with Broccoli and Tomatoes

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 Tbsp. canola oil (I used coconut oil)
3 cloves garlic, minced
1 large yellow onion, chopped
One 28-oz. can crushed tomatoes
4 cups vegetable stock
1 cup dried cannellini beans
3/4 cup uncooked barley
2 cups chopped broccoli
2 medium carrots, chopped
3 Tbsp. fresh oregano leaves (I used 1 Tbsp. dried oregano)
salt and pepper to taste

Heat the oil in a stockpot over medium heat and sauté the garlic and onion for several minutes, then add the tomatoes, vegetable stock, and beans.  Bring to a boil, reduce the heat to medium, and simmer, stirring occasionally, 25 minutes. 

Meanwhile, put the barley in a small pan with a tight-fitting lid.  Add 2 cups hot water, cover, and let stand for 20 minutes. 

Add the barley to the soup, along with its soaking liquid, return to a simmer, and cook an additional 20 minutes over medium heat.  Stir in the broccoli, carrots, oregano, salt and pepper, plus 2 cups of hot water, and cook 20-25 minutes longer, until the vegetables and beans are tender.  Serve immediately.

(Makes a lot!  Very tasty.  May want to use canned beans; I found the dried beans took a long time to soften.)

Baked Macaroni & "Cheese"

(recipe from VegNews magazine)

4 quarts water
1 Tbsp. sea salt
8 oz. macaroni
4 slices of bread, torn into large pieces
2 Tbsp. and 1/3 cup margarine (I used coconut oil)
2 Tbsp. shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water
1/4 cup raw cashews
2 tsp. sea salt
1/4 tsp. garlic, minced
1/4 tsp. Dijon mustard
1 Tbsp. lemon juice, freshly squeezed
1/4 tsp. ground black pepper
1/8 tsp. cayenne
1/4 tsp. paprika

In a large pot, bring the water and salt to a boil.  Add macaroni and cook until al dente.  In a colander, drain pasta and rinse with cold water.  Set aside.

In a food processor, make breadcrumbs by pulverizing the bread and 2 Tbsp. margarine to a medium-fine texture.  Set aside.

Preheat oven to 350F.  In a saucepan, add shallots, potatoes, carrots, onion, and water, and bring to a boil.  Cover the pan and simmer for 15 minutes, or until vegetables are very soft.

In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne.  Add softened vegetables and cooking water to the blender and process until perfectly smooth.

In a large bowl, toss the cooked pasta and blended cheese sauce until completely coated.  Spread mixture into a 9x12 casserole dish, sprinkle with prepared breadcrumbs, and dust with paprika.  Bake for 30 minutes or until the cheese sauce is bubbling and the top has turned golden brown.

(This "cheese" sauce is delicious!  I made this with gluten-free pasta and omitted the breadcrumb topping.  Baking really dried out the dish, so in the future I'd probably just serve after tossing the sauce with the pasta.)

Spicy Curried Carrot Soup

(recipe from Shape magazine)

2 lbs. carrots, peeled and cut into 1-inch pieces (about 6 cups)
5 cups vegetable broth
1 dried hot chili pepper, any type (optional)
4 tsp. minced fresh ginger
3 cloves garlic, peeled
1 tsp. curry powder
1 tsp. ground cumin
1/2 tsp. freshly ground black pepper
3 Tbsp. chopped fresh cilantro

In a large saucepan, combine all ingredients except cilantro.  Bring mixture to a boil, then reduce heat to low and simmer 30 minutes, or until carrots are tender.  Transfer mixture to a food processor or blender (in batches, if needed) and puree until smooth.  Return the puree to the saucepan and reheat.  Stir in chopped cilantro.

(Super easy and pretty tasty.  May need to add more broth/water to desired thickness.  I would also add cilantro before pureeing.)

Carrot Bisque

(I cobbled this together from two carrot soup recipes: Vegetarian Times magazine and 101cookbooks.com)

2 Tbsp. coconut oil
1 onion, chopped
2 Tbsp. minced fresh ginger
1 Tbsp. curry powder
1 pinch cayenne pepper
2 lbs. carrots, peeled and chopped into 1/2-inch chunks
1 14-oz. can full-fat coconut milk
1 tsp. salt, or to taste
4 cups water, or to cover
Juice of 1 lime
Cilantro, chopped, to taste
to serve: micro-greens (I used watercress)

In a large soup pan over medium-high heat, add the coconut oil and onion.  Stir until onion is well-coated, and allow to sauté until translucent, a few minutes.  Stir in ginger, and cook 1 to 2 minutes, or until fragrant.  Add curry powder, cayenne, and 1/4 cup water.  Cook 1 to 2 minutes, stirring to coat onion and ginger with the curry mixture.

Add the carrots, coconut milk, salt, and water to cover, as needed, and bring to a boil.  Reduce heat to low and simmer, until the carrots are tender, about 10-15 minutes.  Puree soup using a blender until the soup is completely silky smooth.  Add more water if the consistency needs to be thinned out, to your liking.  Then taste for salt, adding more if needed.  Return puree to soup pan, and stir in lime juice and chopped cilantro.

Ladle into bowls to serve, and top with micro-greens.

(Vibrant and spicy!  Topping with the greens adds a nice crunch to the smooth soup.)

Roasted Hubbard Squash Soup with Hazelnuts & Chives

(recipe from Fine Cooking magazine)

3 Tbsp. olive oil
3 large cloves garlic, peeled
1 Tbsp. coriander seeds
1 1/2 tsp. fennel seeds
1 1/2 tsp. dried sage
1 small (5 1/2-6 lbs.) Hubbard squash, halved lengthwise and seeded
2 Tbsp. unsalted butter (I used coconut oil)
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 Tbsp. thinly sliced chives
Several small pinches Espelette pepper or cayenne

Position a rack in the center of the oven and heat the oven to 400F.  Line a heavy-duty rimmed baking sheet with parchment.

In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste.  Rub the spice mixture on the flesh of the squash halves.  Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour.

Let cool, cut side up.  When cool enough to handle, scrape the flesh away from the rind - you'll need about 5 cups.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat.  Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes.  Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat.  Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup's flavor.

Remove the bay leaf and allow the soup to cool slightly.  Puree the soup in batches in a blender.  Return the soup to the pot and add the lemon juice.  Season to taste with salt and pepper.  Garnish with the chopped hazelnuts, chives, and Espelette or cayenne pepper.

(Nice flavor.  The recipe is a bit involved, and I followed all of the steps, but I wonder if  the grinding of the spices to rub on the roasting squash is necessary - perhaps just add the spices into the soup along with the broth?  Also, the hazelnuts add an interesting element, but I think could just as well be left out, as they are only garnish.)

Carrot Walnut Cookies

(recipe from Whole Foods Market)

1 cup raw unsalted walnuts
1 cup rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
2 carrots, grated
1 apple, cored and seeded, grated
1 very ripe banana, peeled and mashed
1/4 cup apple juice

Preheat oven to 350F and line two baking sheets with parchment paper.

Combine walnuts, oats, and raisins in a food processor and pulse until finely ground.  Transfer to a bowl and stir in flour, baking powder, cinnamon, and ginger.  Add carrots, apple, banana, and apple juice and stir until combined.  Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies.  Press down on each cookie with the back of a fork to flatten slightly.  Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

(Tasty little healthy cookies!  Wholesome enough to eat for breakfast.  Quick and easy to make.)

Kale, Carrot, and Avocado Salad

(recipe from Whole Foods Market)

1 bunch kale, stemmed and finely chopped
2 cups grated carrots
1/2 avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 Tbsp. lemon or lime juice
2 Tbsp. sesame seeds, toasted
1/2 tsp. soy sauce

Toss all ingredients together in a large bowl.  Use your hands or the back of a large spoon to thoroughly mash the avocado into the kale.  Set aside at room temperature for 30 minutes before serving to allow kale to soften.

(The kale really softens up and wilts down and mixes with the avocado and other ingredients.  Very nice, light salad.)

Carrot, Dill & White Bean Salad

(recipe from 101cookbooks.com)

1/4 cup olive oil
3 Tbsp. fresh lemon juice
1/4 tsp. fine grain salt
1/2 cup thinly sliced shallots

more olive oil for cooking (or ghee) - (I used coconut oil)
2 cups sliced carrots, cut 1/4-inch thick on deep bias
3 cups cooked white beans
scant 1/4 cup chopped fresh dill
2 Tbsp. brown sugar (or honey)
1/3 cup sliced almonds, toasted

Combine olive oil, lemon juice, salt and shallots in a small bowl.  Stir and set aside.

In your largest skillet over medium-high heat, toss the carrots with a splash of olive oil or a spoonful of ghee.  Let them cook in a single layer - they'll give off a bit of water at first.  Keep cooking, tossing gently every three or four minutes until the carrots are deeply browned.  All told, about twelve minutes.

Add the beans and dill to the skillet and cook for another five minutes, or until the beans are well heated through.  If you are using beans that weren't canned, you can allow them to brown a bit as well (just cook a bit longer, and stir less frequently) - they can handle this in a way that most canned beans can't.  If you need to add a bit more olive oil to the pan, do so.

Place the contents of the skillet in a large mixing bowl, sprinkle with the brown sugar and pour the lemon-shallot mixture over the top.  Toss gently.  Let sit for ten minutes.  Toss gently once again, taste and adjust with more salt or sugar or lemon juice if needed to balance the flavors.  Serve warm or at room temperature and finish by sprinkling with the almonds just before serving.

(Comes together easily.  Tangy and hearty.  I enjoyed eating this salad over arugula accompanied with some sliced avocado.)

Carrot Coconut Soup with Chile and Lime

(recipe from Orangette)

1/2 stick unsalted butter (I used an equivalent amount of half olive oil, half coconut oil)
2 lb. carrots, peeled and chopped
1 medium onion, chopped
Kosher salt
4 cups vegetable broth
1 1/2 to 2 cans unsweetened coconut milk (I used only one can)
About 2 Tbsp. sriracha, or to taste
Lime wedges, for serving
Fresh cilantro leaves, chopped, for serving (optional)

Melt the butter in a large pot over medium-high heat.  Add the carrots and onion, season with a couple good pinches of salt, and cook, stirring often, until the carrots are softened, 15-20 minutes.  Stir in the broth, 1 1/2 cans of the coconut milk, and 1 Tbsp. of the sriracha.  Bring to a simmer, and cook, stirring occasionally, until the vegetables are very soft and the liquid is slightly reduced, about 45 minutes.  Puree in small batches in a blender, or right in the pot with an immersion blender.  Check for seasoning, and add more salt and/or sriracha, if you like.  (Recommended to add one more Tbsp. of sriracha.)  If you'd like more richness, stir in more coconut milk.  Reheat as needed.

Serve with a generous squeeze of lime in each bowl, and top with cilantro.

(Easy, tasty, hearty pureed soup.  The sriracha gives an unexpected kick.)

Shaved Butternut and Carrot Salad with Dates and Sunflower Seeds

(recipe from Martha Stewart Living)

2 Tbsp. white balsamic vinegar (I used regular balsamic)
1 tsp. whole-grain mustard
2 tsp. minced shallot
Coarse salt and freshly ground pepper
3 Tbsp. olive oil
4 oz. butternut squash (from 1 small squash), peeled
3 small carrots, peeled
2 oz. dates, thinly sliced (about 1/2 cup)
1/4 cup roasted, salted sunflower seeds
4 oz. baby arugula (6 cups)

Combine vinegar, mustard, shallot, 3/4 tsp. salt, and 1/2 tsp. pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking constantly.

Using a mandoline or a vegetable peeler, shave squash and carrots into a large bowl.  Add dates, sunflower seeds, arugula, and vinaigrette.  Toss thoroughly to coat, and season with salt and pepper.  Serve immediately.

(Unusual and tasty.  I mixed the dressing in a small jar, kept the arugula seperate, and mixed half the dressing with the remaining ingredients.  This allowed me to mix the arugula in a portion at a time, adding more dressing and additional vinegar and oil to taste, thus extending the life of the salad.  The thin, raw butternut shavings were unique and surprisingly good!)

Gingery Carrot and Tomato Soup

(recipe from fatfreevegan.com)

1 large onion, chopped
4 cloves garlic, minced
1 1/2 Tbsp. ginger root, minced
3 to 4 cups vegetable broth
1 1/2 lb. carrots (about 6 large), trimmed, peeled, and sliced
One 14.5 oz. can diced tomatoes (fire-roasted preferred)
2 to 3 tsp. soy sauce or tamari
1/4 tsp. cayenne pepper or hot-smoked paprika
1 tsp. tahini

Heat a large, non-stick pot and add the onions.  Cook, stirring often, until they soften.  (If they start to stick, add water by the tablespoon.)  Add the garlic and ginger and cook for another minute.

Add 3 cups of the vegetable broth, carrots, and pepper or paprika.  Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes.  Add the remaining ingredients, except tahini.

Transfer the soup to a blender (or blend half at a time, depending on size of blender).  Blend until soup is completely smooth.  Pour back into the pot.

Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend.  (The soup tastes better the longer it cooks, so if you have the time, give it longer.)  If it seems too thick, add additional vegetable broth.  Stir in the tahini, check seasonings, and add salt or pepper to taste.  Cook for another minute or two before serving hot.

(This is a nice, hearty blended soup and is easy to prepare.  I used the smoked paprika, and it gave a nice flavor.  Also used a little olive oil to saute the onions.  A good variation on the carrot soup repertoire - I seem to make a lot of them!)

Thai Veggie Salad

(recipe from PureWow)

Salad:
1 red bell pepper, thinly sliced
1 bunch scallions, thinly sliced
3 cups snow peas, thinly sliced
3 carrots, thinly sliced or shredded
1 bunch radishes, thinly sliced or shredded
1/4 red cabbage, thinly sliced or shredded
1/2 English cucumber, cut into strips
1 cup dried mango, thinly sliced
2/3 cup peanuts, chopped
3/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped

Dressing:
3 garlic cloves, minced
1-inch piece fresh ginger, minced
1 Tbsp. sesame oil (I used olive oil)
3 Tbsp. soy sauce
1 Tbsp. Sriracha sauce
1/2 cup seasoned rice-wine vinegar
1/3 cup peanut butter (I used tahini)

Make the salad:  Toss all the salad ingredients together in a large bowl.

Make the dressing:  In a medium bowl, whisk all ingredients together until the dressing is smooth.

Pour the dressing over the salad and toss to coat.  The salad gets better as it sits, and will keep up to three days in an airtight container in the fridge.

(Awesome salad!  I love chopping veggies, and that is a time-consuming part of this recipe.  I did use a food processor for the carrots.  Brought this salad to an island gathering by putting all the veggies mixed in a large ziplock bag and keeping the dressing separate in a small jar.  When ready for dinner, simply combined and served.  So easy!  A nice and convenient alternative to leafy greens for a salad, though you could probably serve this over a bed of leafy greens.  Everyone loved it!  Very flavorful.)

Carrot Fennel Potage

(I think this came from the LearnVest website... ?)

One large fennel bulb (about 1 lb.), trimmed, halved lengthwise, and thinly sliced
Four medium carrots (about 1 lb.), peeled, halved width-wise, and quartered
One medium Spanish onion, quartered
1 tsp. sea salt, divided
Olive oil
One medium Yukon gold potato (about 1/2 lb.), peeled and diced
3 Tbsp. Pernod or dry white wine
1 quart vegetable stock
1/4 cup fresh dill leaves

Preheat the oven to 450 F.  Line two baking sheets with parchment paper.

In a large mixing bowl, toss the fennel, carrots, and onion with 2 Tbsp. olive oil and 1/2 tsp. salt.  Divide among the baking sheets and spread in an even layer.  Roast in the oven until caramelized, about 40 minutes, swapping the pans halfway through cooking.  Note:  The vegetables can be roasted up to two days in advance.

Add the roasted veggies to a medium stockpot along with the raw potato and the remaining salt.  Pour in the wine, stock, and 1 cup water.  Bring to a boil, then turn the heat down to medium-low, cover and cook until the potatoes are tender, about 20 minutes.

Puree the soup using an immersion (or regular) blender.  Add more liquid if necessary to reach your desired consistency.

Meanwhile, combine the dill and 1/4 cup of olive oil in a food processor or blender and puree until smooth, adding more oil as necessary.

Ladle the soup into bowls and drizzle with the dill oil.  Garnish with some croutons or a few nuts.

(This is a thick, flavorful soup.  I'm trying to avoid too much oil, so I just blended the dill right into the soup at the end.)

Carrot shlada

(recipe from The Africa Cookbook, by Jessica Harris, via Philadelphia Inquirer Magazine)

1 lb. carrots, peeled and sliced into coins
1 garlic clove, minced
1/2 tsp. paprika
1/2 tsp. cumin
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. minced flat-leaf parsley (I used cilantro)
salt and pepper to taste

Cook carrots with garlic in about 1 cup of boiling water, covered, until slightly tender, about 8 minutes.  Drain carrots and place in a nonreactive bowl.

Mix the remaining ingredients in a small bowl, pour over the salad, toss.  Let stand for about half an hour.

(A nice salad, can be served warmed or cool.  Tangy and bright.)

Broccoli Salad

(not sure where this recipe came from...)

3 cups chopped broccoli
1 cup raw sunflower seeds
1/2 cup raisins or dried cranberries (or both)
1 cup shredded carrots
1 cup diced red bell pepper
1/2 cup raw pecans (optional)

Dressing:
1 cup raw cashews, soaked for a couple of hours in water
3 Tbsp. raw honey
2 Tbsp. raw apple cider vinegar
1/2 cup onion
Salt to taste
1/4 cup water

Add first set of ingredients to a large bowl.  Blend dressing ingredients until smooth.  Pour over other ingredients and mix well.  (You could also add purple cabbage, yellow peppers, just to make it more colorful.)

(This dressing is so tangy and delicious!  And healthy.  It would probably be awesome in cole slaw.)

Good - For - What - Ails - You Stew

(recipe from Christina Cooks)

1 inch piece kombu
2 dried shitake mushrooms, soaked until tender (I just used about 8 fresh, sliced shitakes)
1 cup diced fresh daikon
1 cup burdock
1 cup diced winter squash
1 cup diced carrot
Organic soy sauce
Juice of 1/4 fresh lemon
3-4 sprigs fresh flat-leaf parsley, coarsely chopped

Layer the veggies in a heavy pot in the order listed.  Add 1/3 cup spring or filtered water and a splash of soy sauce and bring to a boil over medium heat.  Reduce heat to low and cook until carrot is soft, about 20 minutes.  Season to taste with soy sauce and simmer, uncovered until any remaining liquid cooks away.  Stir gently to incorporate lemon juice and parsley and serve hot.

(I altered this a lot!  I used the same veggies, layered as instructed, but then covered with vegetable broth completely for a soupier mix.  Also, added lots of curry-like spices, just to give more flavor.  I also peeled the squash and burdock.  These are all supposed to be cleansing veggies that help prevent sniffles, aches, and pains.)

Chunky Celery Soup

(recipe from 101 Cookbooks)

1 large onion
1 large russet potato
3 to 4 small - medium carrots
10 medium-length stalks of celery
3 Tbsp. olive oil
2 cloves garlic, chopped
5 cups vegetable broth
2 cups cooked wild rice, brown rice, barley (just about any cooked medium-sized grain)

optional:  celery leaf pesto (if your celery has many leaves intact)
1 cup lightly packed celery leaves
1 large clove garlic
1/4 tsp. salt
1/3 cup olive oil
(Puree all of these ingredients in a food processor for about 30 seconds)

parmesan cheese (optional)

Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller.  Do your best to cut everything roughly the same size, as this will keep cooking time across the ingredients somewhat uniform.  You should end up with about 2 1/2 cups of chopped celery.

In a large soup pot over medium-high heat, combine the olive oil, onion, potato, carrots, celery and a few pinches of salt.  Saute for about ten miutes or until the onions and celery soften a touch and expel some water.  Stir in the garlic and add the stock.  Bring to a simmer and let cook for another 10 minutes or until the celery, carrot, and potatoes are just cooked through - resist the urge to overcook them into mush.  Stir in the rice a few minutes before the potatoes and carrot are cooked through.  Remove the soup from the heat and ladle into soup bowls.  Top each with a generous drizzle of the celery leaf pesto and/or some parmesan cheese (optional).

(This is kind of a clean-out-your-fridge recipe.  I found this recipe while searching for a way to use up a lot of celery I had accumulated.  What a delight to find that this soup is extremely delicious!  I didn't even add any grain to the soup, just a little extra carrots and potatoes and celery.  My friend's mom had just given me some homemade basil pesto, which I used instead of making my own kind of pesto.  I brought the soup for my lunches in a mason jar, with a teaspoon of the pesto plopped on top.  I enjoyed it every day, and it just got better and better as the flavors meshed.  I also think that this would be good blended a bit into a creamier consistency.  Very easy and versatile - what a discovery!  Celery soup!)