(recipe from Whole Foods Market)
Serves 4.
1 small yellow onion, chopped
4 cloves garlic, sliced
1 tsp. ground turmeric
8 fresh shitake mushrooms, stemmed and sliced
4 cups vegetable broth
1 1/2 cups julienned fresh kale
1 cup cubed butternut squash
2 Tbsp. grated fresh ginger (or minced)
1/8 tsp. cayenne pepper
Juice of 1 fresh lemon
1 tsp. miso
In a pot, over medium heat, saute onion and garlic in 1/2 cup broth. Add turmeric and mushrooms. Saute 2 minutes. Add broth, kale, squash, ginger, and cayenne. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let cool slightly, add lemon juice and miso (adding miso when still very hot will diminish its probiotic benefits). Cover and let sit 5 minutes before serving.
(I also added 1 small chopped sunchoke to this soup. Good soup, very spicy!)
Saturday, March 3, 2012
Pumpkin Pecan Cookies
(recipe from Whole Foods Market)
Makes about 30 cookies.
2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 cup pureed pumpkin
1 Tbsp. orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 tsp. vanilla extract
1 cup chopped, pitted dates
Preheat oven to 375F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon, and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.
Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a spatula.
Scoop little heaps (about 2 Tbsp.) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.
(I made these on Christmas day. They are nice little cookies, spiced not sweet. Everyone loved them.)
Makes about 30 cookies.
2 cups pecans, toasted and cooled
1/2 cup rolled oats
1 cup whole wheat pastry flour
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
3/4 cup pureed pumpkin
1 Tbsp. orange zest (from 2 small oranges)
3/4 cup freshly squeezed orange juice (from 3 small oranges)
2 tsp. vanilla extract
1 cup chopped, pitted dates
Preheat oven to 375F. Line two baking sheets with parchment paper. Put pecans and oats in the bowl of a food processor. Pulse until a fine meal forms, about 25 times. Add flour, baking soda, salt, cinnamon, and cloves and pulse another 20 times to combine all the ingredients. Transfer to a large mixing bowl.
Add pumpkin, orange zest, orange juice, vanilla extract and dates to the food processor. Blend until a smooth puree forms, scraping the sides down occasionally, about 1 minute. Form a well in the center of the dry ingredients. Scrape the pumpkin mixture into the well and fold all the ingredients together with a spatula.
Scoop little heaps (about 2 Tbsp.) of batter onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the batter slightly. Bake 20 minutes, until the bottoms are just browned. Remove to a cooling rack and cool slightly before serving. Store in an airtight container.
(I made these on Christmas day. They are nice little cookies, spiced not sweet. Everyone loved them.)
Veggie Chowder
(based on a recipe from Whole Foods Market for Salmon Chowder)
Serves 4.
1 large yellow onion, diced
1/2 cup celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
3 cups vegetable broth (maybe more, if chowder seems too thick)
1/2 cup milk alternative (I used coconut milk)
1/2 cup silken tofu, blended with a small amount of water till creamy
2 cups cooked white beans (I used navy beans)
8 oz mushrooms, sliced
1/2 cup cooked millet
1/4 cup chopped fresh parsley
1 tsp. dried dill
1/4 tsp. salt
freshly ground pepper to taste
1 Tbsp. minced chives for garnish
Saute onion and celery in a soup pot with 1/2 cup of the broth, until onion is translucent. Add potatoes and saute about 5 minutes, stirring occasionally. Do not brown. Add carrots and remaining broth, bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 10 minutes.
Add milk, tofu, beans, mushrooms, millet, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes. Add more dill, pepper, or salt to taste. Garnish with chives.
(This was tasty enough, and seemed to get better after a day or two. In hindsight, instead of the silken tofu, I might use some blended, soaked cashews next time I am looking for creaminess in a recipe. I believe cashews add a "buttery" quality, which may work well in this type of chowder. I added the mushrooms, beans, and millet in place of the salmon in the recipe, which seemed to work well.)
Serves 4.
1 large yellow onion, diced
1/2 cup celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
3 cups vegetable broth (maybe more, if chowder seems too thick)
1/2 cup milk alternative (I used coconut milk)
1/2 cup silken tofu, blended with a small amount of water till creamy
2 cups cooked white beans (I used navy beans)
8 oz mushrooms, sliced
1/2 cup cooked millet
1/4 cup chopped fresh parsley
1 tsp. dried dill
1/4 tsp. salt
freshly ground pepper to taste
1 Tbsp. minced chives for garnish
Saute onion and celery in a soup pot with 1/2 cup of the broth, until onion is translucent. Add potatoes and saute about 5 minutes, stirring occasionally. Do not brown. Add carrots and remaining broth, bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 10 minutes.
Add milk, tofu, beans, mushrooms, millet, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes. Add more dill, pepper, or salt to taste. Garnish with chives.
(This was tasty enough, and seemed to get better after a day or two. In hindsight, instead of the silken tofu, I might use some blended, soaked cashews next time I am looking for creaminess in a recipe. I believe cashews add a "buttery" quality, which may work well in this type of chowder. I added the mushrooms, beans, and millet in place of the salmon in the recipe, which seemed to work well.)
Thursday, February 16, 2012
Carrot-Ginger Soup
(recipe from Whole Foods Market)
Serves 4.
4 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp. freshly chopped ginger
1 lb. carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 tsp. lemon juice
1 Tbsp. chopped fresh chives
Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato, and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth, if needed, to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.
Serves 4.
4 cups vegetable broth
1 yellow onion, chopped
3 cloves garlic, finely chopped
2 tsp. freshly chopped ginger
1 lb. carrots, coarsely chopped
1 medium Yukon gold potato, peeled and cut into 1-inch chunks
1 tsp. lemon juice
1 Tbsp. chopped fresh chives
Heat 1/2 cup broth to a simmer in a medium saucepan over medium-high heat. Add onion and garlic and cook until tender, about 6 minutes, stirring occasionally. Stir in ginger, carrots, potato, and remaining broth and heat to a boil. Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender. In batches, carefully puree in a blender. Add water or broth, if needed, to thin to desired consistency. Reheat soup if necessary. Stir in lemon juice and garnish with chives.
Vegetable and Brown Rice Soup
(recipe modified from a chicken and rice soup recipe from Whole Foods Market)
8 cups vegetable broth
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
6 oz. mushrooms, sliced
1 small can white beans
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots, and celery and cook about 8 minutes, or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, mushrooms, and bay leaf. Bring to a boil. Reduce heat to a simmer, cover, and cook about 35 minutes or until rice is tender. Remove bay leaf and stir in kale and beans. Continue cooking just until kale is wilted and tender, and beans are heated through, 3 to 5 minutes.
(So good! And easily adjusted to include whatever veggies may be on hand.)
8 cups vegetable broth
1 medium onion, chopped
3 medium carrots, chopped
2 stalks celery, chopped
2 cups water
1 cup long-grain brown rice
6 oz. mushrooms, sliced
1 small can white beans
1 bay leaf
1 bunch kale, thick stems removed and leaves thinly sliced
In a large pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion, carrots, and celery and cook about 8 minutes, or until onion is translucent, stirring occasionally. Add remaining 7 1/2 cups broth, water, rice, mushrooms, and bay leaf. Bring to a boil. Reduce heat to a simmer, cover, and cook about 35 minutes or until rice is tender. Remove bay leaf and stir in kale and beans. Continue cooking just until kale is wilted and tender, and beans are heated through, 3 to 5 minutes.
(So good! And easily adjusted to include whatever veggies may be on hand.)
Winter Squash and Apple Soup
(recipe from Whole Foods Market)
3 lbs. winter squash such as butternut, kabocha, acorn, or delicata (or mixture), peeled and cut into 1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chunked
4 cloves garlic, halved
1 tsp. ground ginger
3 cups vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley
Preheat oven to 400F. Line rimmed baking sheet(s) or shallow roasting pan(s) with parchment paper. Mix squash, apples, onion, and garlic and spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 minutes, rotating pans halfway through baking, if needed. Remove from the oven and puree squash mixture with broth, ginger, 1 cup water, and nutritional yeast in a blender in two batches until smooth. Transfer to a medium saucepan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
(A lovely pureed soup, more savory than sweet. And so easy to make!)
3 lbs. winter squash such as butternut, kabocha, acorn, or delicata (or mixture), peeled and cut into 1-inch chunks (about 8 cups)
2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 yellow onion, chunked
4 cloves garlic, halved
1 tsp. ground ginger
3 cups vegetable broth
2 Tbsp. nutritional yeast
1/4 cup chopped fresh parsley
Preheat oven to 400F. Line rimmed baking sheet(s) or shallow roasting pan(s) with parchment paper. Mix squash, apples, onion, and garlic and spread mixture on baking sheets in a single layer. Roast squash mixture until tender and beginning to brown, about 45 minutes, rotating pans halfway through baking, if needed. Remove from the oven and puree squash mixture with broth, ginger, 1 cup water, and nutritional yeast in a blender in two batches until smooth. Transfer to a medium saucepan and bring to a simmer over medium heat. Add more water if needed to thin soup to desired consistency. Serve garnished with parsley.
(A lovely pureed soup, more savory than sweet. And so easy to make!)
Tuesday, February 7, 2012
Hearty Lentil and "Sausage" Soup
(recipe from Whole Foods Market, but I made it vegan)
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. finely chopped garlic
1 package Gimme Lean vegetarian sausage
1/2 lb. mushrooms, chopped
1 cup dried lentils, picked through and rinsed
5 cups vegetable broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
1 Tbsp. chopped thyme (or 2 tsp. dried)
pinch red pepper flakes
1/4 lb. baby spinach, thinly sliced
salt & pepper to taste
In a large pot over medium heat, saute carrots, celery, onion, and garlic in 1/2 cup broth, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, broth, tomatoes and their juice, wine, thyme, and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
Add spinach, salt, and pepper, stir well, and simmer for 1 to 2 minutes more.
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
2 Tbsp. finely chopped garlic
1 package Gimme Lean vegetarian sausage
1/2 lb. mushrooms, chopped
1 cup dried lentils, picked through and rinsed
5 cups vegetable broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
1 Tbsp. chopped thyme (or 2 tsp. dried)
pinch red pepper flakes
1/4 lb. baby spinach, thinly sliced
salt & pepper to taste
In a large pot over medium heat, saute carrots, celery, onion, and garlic in 1/2 cup broth, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, broth, tomatoes and their juice, wine, thyme, and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.
Add spinach, salt, and pepper, stir well, and simmer for 1 to 2 minutes more.
Subscribe to:
Posts (Atom)