Fall in my Soup

Okay, call me crazy.  When the temperature drops below 20C, I am in my glory!  Time for Autumn harvest and it's finally cool enough to cook!  It's a drizzly, windy day and we  are in the mood for some hot, creamy soup.

This golden, yummy soup is inspired by a Moosewood Restaurant staple.  Golden winter squash, sweet apple and the warmth of cinnamon are brought together in one yummy bowl!  Add some crusty bread and (voila! ), you have a very satisfying fall meal.


Ingredients:

Vegetable oil or broth for sauteeing
2 organic yellow onions, chopped
1/2 dried thyme
2 bay leaves
1/4 tsp ground nutmeg
1 cinnamon stick
4 organic carrots, peeled and chopped
4 stalks organic celery, chopped
3 cups organic vegetable stock, homemade or prepared
2 cups winter squash puree, I used roasted butternut squash
1 cup tomato puree
1 cup orange juice
1 cup apple juice
Salt and pepper to taste

In a stock pot, saute onions in oil (or broth) for a few minutes.  Add herbs and spices a to onions and until the onions become translucent.  Add carrots, celery and broth.  Bring to a boil and then simmer, covered, until the veggies become tender.  Remove the bay leaves and cinnamon stick.  Puree the cooked vegetables, stock, juices and squash together in batches.  Reheat gently and serve.  It is wonderful topped with a balsamic vinegar reduction or some vegan sour cream.  Recipe yields 8 generous servings.

Golden Cornbread

This cornbread is a great companion to soups and stews, but would be equally yummy with jam for breakfast!

Ingredients:

1 1/4 C coarse golden corn meal

3/4 whole wheat flour

1/2 tsp sea salt

4 tsp baking powder

1 tbsp organic cane sugar, fine

1 tbsp ground flax seed

1/4 C warm water

1 C soy milk

1/8 C grapeseed oil, or other light-tasting oil

Preheat oven to 425F. Prepare an 8x8 baking dish. Sift dry ingredients together into a large mixing bowl. In a cup measure, combine liquid ingredients. Add liquid mixture to dry mixture, combining slowly with a wooden spoon until just mixed. Pour and spread into prepared pan and bake 20-25 minutes or until golden brown and a toothpick inserted comes out clean.

Enjoy!

Smokey Vegan Chili with Black Beans and Beer

Tonight's dinner!

Ingredients:

Water for cooking

1 large yellow onion, diced

4 organic carrots, peeled and chopped (I like chunks)
4 stalks celery, chopped

2 apples, peeled, cored and chopped

3 cloves garlic, minced

1/4 lb white mushrooms, chopped

1 bottle beer, I used Canadian

1 1/2 tsp Herbamare or sea salt

2 tsp smoked paprika, sweet or hot

1 tsp cumin

1 bay leaf

1 Tbsp dried parsley

1 can black beans, drained and rinsed

1 can diced tomatoes

1 small package Yves veggie ground round original

In a stock pot, cover the bottom with water and heat to medium-high. Add onions, carrots, celery and apples. Saute for 5 minutes. Add mushrooms and garlic, saute for 5 minutes more. Add more water if necessary while the vegetables are cooking. Add salt, paprika and herbs and stir. Cook one minute then add beer and increase heat to high. Stirring often, allow beer to come to a boil and to slowly reduce. When you can no longer smell alcohol, stir in black beans, tomatoes and ground round and reduce heat to medium. Cook for 15 minutes, stirring often. Reduce heat to low, and cook until the flavor is to your liking. I left mine for 2 hours, stirring occasionally. I really like the blended taste and soft texture.

I served this chili with a green salad and homemade corn bread. Enjoy!

Tasty Tofu Marinade

If you are looking to find something to top your salad or put in your wrap that is chewy, tasty and full of veggie rotein, this is a great recipe for you. It's super easy to make and will keep in the fridge fir almost a full week!

Ingredients:

1/2 C apple cider vinegar
2 T hoisin sauce ( found in Asian foods section )
1 T Bragg's all-purpose seasoning or tamari
3/4 C vegetable stock

Combine all the ingredients in a blender or in a bowl with a whisk.
Toss tofu cubes (squeeze excess water from touf before cutting) in marinade, cover and let stand for at least an hour before eating. Store in the fridge.

Best Cream of Mushroom Soup

This soup is so rich and satisfying, it's a meal in itself.

Ingredients:
2T non-dairy butter (I use Earth Balance)
2T extra-virgin olive oil
1 large onion, finely chopped
1 large carrot , finely chopped
3 stalks celery , finely chopped
2 large oyster mushrooms , finely chopped
1 lb white mushrooms, coarsely chopped or quartered if small
2 tsp dried parsley
2 tsp dried thyme

1 1/2C dry white wine

Ground black pepper

4-6 C vegetable stock
1 C raw walnuts
Hot water
Salt to taste


In a heavy-bottomed stock pot, heat oil and non-dairy butter together over medium heat. Add onion and cook for 5 minutes. Add celery and carrots and cook for 5 minutes more. Lower heat and add mushrooms, parsley and thyme. Cook for 5 minutes. Add wine and increase heat to medium-high. Bring to a boil and cook until you can no longer smell alcohol, stirring often. Add stock and stir. Reduce heat to low and cover.

In a blender, cover walnuts with hot water and allow to stand for 5 minutes. Blend on high until smooth and creamy. Add about 2C soup from pot to blender and mix thoroughly.

Stir walnut mixture into soup and heat through. Add salt to taste. Serve with crusty bread and a great salad! Enjoy.

This soup is great reheated as well.

Overnight Crusty Bread

It was a cold and snowy first day of 2010 here in Gananoque. I was in the mood for some fresh crusty bread, but the inspiration didn't strike until 11:30pm. I resigned myself to a morning loaf and decided to try rising the dough overnight.

Ingredients:

1T active dry yeast

1t cane sugar

2 1/4 C warm water

6 C unbleached all-purpose flour

1t salt

2T gluten flour

2T pure maple syrup

2T olive oil

In a 4C measuring cup, gently stir yeast and sugar into the warm water and allow to stand for 10 minutes. If you don't see a yeasty foam develop within 5 minutes, you probably need to purchase new yeast before trying to bake bread. In the bowl of your stand mixer (I have never kneaded bread by hand and don't see the point), sift flours and salt together and make a well in the center. Using your dough hook, mix liquid ingredients (yeast mixture, syrup and olive oil) into the flour mixture. Knead for 5 minutes (10 minutes by hand if you enjoy self-torture!). Add a drop of water or a dash of flour to get a gorgeous, soft dough. Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to stand in a warm, draft-free spot for at least 2.5 hours (mine stood for 6). Punch down dough, re-cover and allow to stand for another 2 hours. At this point, punch down dough and cut in half and form into two round balls. Let the balls rest, covered for about 10 minutes. Shape into loaves and place into prepared pans - I used Pampered Chef's Classic Batter Bowls. Bake for 10 minutes in a 425F oven then reduce heat to 325F and bake for another 45 minutes or until the loaves turn a lovely golden brown. Turn the loaves out onto a wire rack and cool slightly before slicing. Enjoy!

Veggies By George Weekly Challenge #2

Kim George of "Veggies By George" hand delivered this week's challenge - to create a dish using Chinese Cabbage, Spring Onions and Thumbelina Carrots from their market garden.

Here's what I came up with:

Thai Inspired Chinese Cabbage Salad

ingredients

1 head Chinese cabbage

1 tablespoon coarse sea salt

1 small carrot, peeled and grated

2 small fresh hot peppers, your choice

1 teaspoon lime zest

1 large garlic clove

1 small bunch green onions

2 tablespoons Bragg’s Liquid Aminos (tamari or soy sauce will do)

2 tablespoons fresh lime juice

1 tablespoon maple syrup, agave nectar or corn syrup

¼ cup toasted chopped peanuts (optional)

preparation

Remove and discard outer leaves from cabbage. Quarter cabbage and core. Cut quarters crosswise into 1/4-inch-thick slices. Wash cabbage well in a large bowl of cold water and spin dry. In a large glass or stainless-steel bowl toss together cabbage and salt until salt is dissolved, about 5 minutes. Transfer cabbage to a colander set over a bowl. Drain cabbage for 1 hour. Rinse cabbage well and squeeze in small handfuls until as dry as possible. While cabbage is draining, seed and mince hot peppers. Separately zest and juice lime, mince garlic and spring onions.

In a large bowl toss together cabbage, carrot, peppers, spring onion, garlic and lime zest. Mix together Bragg’s, lime juice and syrup and toss into salad. Top with toasted peanuts (if desired). Salad may be made 2 hours ahead and chilled, covered. Serve salad at cool room temperature.

Stinky Soup and Beer Bread

Yum!  Garlic, onions, leeks. . . stinky AND tasty!  I made a batch of Beer Bread using a mix from the Invisible Chef.

Sooo good.  Warm and crunchy, it was a real complement to the soup.

Stinky Soup Ingredients:

    2 cups cooked white kidney beans 
    1 bulb garlic, roasted
    EVOO

    1 cooking onion, thinly sliced
    1 large leek, thinly sliced

    1 bunch scallions, thinly sliced

    1 tsp dried thyme

    1 tsp dried basil

    2 tsp dried parsley

    salt & black pepper to taste

    1 cup dry white wine

    2 cups miso broth
 
Directions:

To roast the garlic bulb, peel away excess skin and slice off the top of the bulb so that the tips of the cloves are cut off. Drizzle some olive oil over the top of the bulb and wrap tightly in aluminum foil. Roast in a preheated 400F oven for 25-30 minutes. The cloves should be browned and soft and you can squeeze the roasted garlic out from the peel easily.

In a large saucepot, heat about 1 tbsp EVOO.  Add onions and saute until they have become very soft. Add the leeks, scallions and roasted garlic (I let mine cool and put it through a garlic press) and saute for 5 minutes.  Add seaonings and saute another minute.  Add wine and cook until you can no longer smell any alcohol.  Add the miso broth and stir. Bring to a boil and simmer for about 10-15 minutes. Remove from heat and allow to cool a bit. Puree half the soup in a blender, or with an immersion blender. Add to leftover soup. Add additional broth or water if the soup becomes too thick. Reheat slightly and serve, preferably with a slice of warm bread.

Makes: 4-6 servings

Herbed Biscuits

So yummy to serve with soup or stew!  My husband has a cold and I thought some old-fashioned comfort food would help him feel looked-after.

Ingredients:

2 C all-purpose flour

3 tsp baking powder

1 tsp fine sea salt

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp garlic powder

1/2 tsp dried basil

1 stick (1/4 C) Earth Balance shortening

3/4 C soy milk

1 tsp apple cider vinegar

Preheat over to 450 F.  Sift flour, baking powder and salt into large mixing bowl.  Stir in seasonings.  With your stand mixer (if you don't have one, get one!) on low, mix in shortening (cut into small pieces) slowly, until the mixture resembles coarse meal.  Pour vinegar into milk and ass to flour mixture, still on low.  mix until a dough-ball forms and it is pulling away from sides of bowl.  Turn out onto floured surface and roll out to 1/2" thickness.  Cut into desired shapes and bake on lightly oiled pans for 12 - 15 minutes, or until a toothpick comes out clean.

Makes roughly 12 biscuits.

"What's in the pantry?" Last-Minute Curry

Cindy, this one's for you!  I had to make something delicious in a pinch last night, so with just a few ingredients, I whipped up a very, very simple coconut curry.  My mom had some leftover Jamaican rice which served as a perfect complement - we also had a beautiful arugula and red cabbage salad with a side of roasted scallion (try it, you'll love it!).

Ingredients:

2 tbsp coconut oil (or whatever you've got)

3 organic carrots, peeled and sliced

5 stalks organic celery, washed and diced

1 can chickpeas (or whatever prepared beans you have on hand) rinsed & drained

1 tsp sea salt

1 tbsp curry powder (store-bought - it's a sin!)

1oz Bragg's Liqui

d aminos or just plain old soya sauce

2 cloves garlic, minced

1 can coconut milk

In a medium-sized, heavy-bottomed pot, heat oil over medium heat.  Add carrots and saute for 5 minutes.  Add cel

ery, stir and saute another 5 minutes.  Add chickpeas and seasonings, stir and saute another 5 minutes.  Add Bragg's and cocout milk, stir and simmer for 15 minutes, or until liquid is fairly reduced.  The curry shouldn't be too runny.  Voila!  The easiest bean dish ever!

Indian Vegetable Soup

This soup is so tasty!  Hearty and healthy and only 5 points per cup for Weight Watchers followers!

Ingredients:

4 tbsp olive oil

2 medium onion(s), diced

6 clove(s) garlic clove(s), minced

1 cup(s) celery, finely diced

1 cup(s) carrot(s), peeled and finely diced 1 tsp ground cinnamon 1 tbsp ground coriander 1 tbsp curry powder 1 tbsp homemade chili sauce (bottled is fine) 1 cup beluga lentils (parboiled) 1/4 cup tomato paste  1/4 cup arrowroot flour 1 large can of diced tomatoes 6 cups vegetable broth 2 cups green beans, sliced to about 3/4 inch pinch sea salt Instructions: 1. Heat oil in pot over medium heat. 2. Stir in onions, garlic, celery and carrots. Cook for 1 minute to coat vegetables in oil. 3. Stir in cinnamon, coriander and curry. Cook for 1 minute. 4. Add lentils, tomato paste and flour. Stir for a few minutes to cook the flour. 5. Add diced tomatoes, then vegetable broth, stirring constantly to avoid lumps. 6. Cook for 15 minutes; when lentils are soft and nearly cooked, add the green beans. Cook for another 15 minutes or until beans are tender. Add salt to taste. 7. Remove from heat and serve.

Vegan Leek and Mushroom Tart

Mmmm, so good.  Adapted and vegan-ized from a Food & Drink recipe, I've created my own brunch masterpiece.

Ingredients;

1 can coconut milk

2 cloves garlic, peeled

1 tbsp nutritional yeast flake

2 tbsp ground flaxseed mixed with 6 tbsp water, chilled (flax egg)

Salt and freshly ground pepper

2 tbsp Earth Balance margarine

250g sliced cremini mushrooms

1/2 tsp chopped garlic

1 large leek, chopped into 1 inch lengths and triple washed

2 tbsp white wine

1 tsp dried thyme

Partially baked tart shell, 9" round (recipe to follow)

1     Preheat oven to 350 F

2     Place coconut milk and garlic cloves in saucepan over medium-high heat.  Bring to a boil then turn heat to low and simmer gently for 25 minutes or until it has reduced to 1 cup and been infused with garlic aroma.  Set aside to cool.  Remove garlic cloves, mash with a fork and return to coconut milk.  When cool, add flax "egg" and beat until uniform.  Season with salt, pepper, and nutritional yeast.

3     Heat 1 tbsp margarine in a saute pan and cook sliced mushrooms for one minute, or until slightly browned.  Add chopped garlic and cook another 2 minutes.  Season with salt and pepper and scrape into bowl.

4    Heat remaining margarine in saute pan.  Saute leeks for one minute, or until they are softened slightly.  Add wine and thyme to the fan and cook, stirring, for one minute more until leeks are limp and the liquid has evaporated.  Remove from heat.

5     Arrange mushrooms and leeks in tart shell and pour coconut milk mixture over top, allowing veggies to peep through.

6     Bake for 30 minutes or until set and slightly golden.  Let cool 10 minutes before serving.

 

Vegan Turkey-Style Lunchmeat

After tasting Tofurkey shaved deli "meat", I wanted to create an inexpensive loaf I could make at home.  Inspired by other seitan lunchmeat recipes,  my first attempt:

Ingredients:

- 1 cup cooked navy beans

- 2 cups water

- 1/4 cup oil

- 2 tsp salt

- 5 tsp fines herb mix (parsley, chives, savory, tarragon and chervil)

- 5 cloves roasted garlic

- 1 tsp pepper

- 1 tsp soy sauce

- 2 3/4 cup vital wheat gluten

Get water steaming in your steamer.

1. Blend all ingredients except the wheat gluten in a blender (I use a VitaMix); process until smooth. Pour into mixing bowl. Add gluten and mix on low with a dough hook until dough pulls away from sides of bowl and is very porous.

2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Steam for 1 hour.

3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.

4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge.

Thanks VeganDad for great cooking instructions. . .

Spinach-Mushroom Quiche with Leftover Stuffing Crust

Yum, yum, yum.  This quiche is satisfying even for those who can't fathom an eggless quiche.  I used the rest of my Apple-Pecan Stuffing as a crust, and it's fab!

Ingredients:

3C leftover stuffing

1 tbsp plus 2 tbsp EVOO

1 large onion

10oz sliced cremini mushrooms

2 cups shredded baby spinach

1 block firm tofu

2 tbsp lemon juice

                                                     1 tsp apple cider vinegar

                                                     1 tsp kosher sea salt

With this recipe, I used my food processor at every step.  If you don't have one, get one!  It makes vegan life so much easier!

Preheat oven to 350 degrees F.  Oil a round spring form pan with one tbsp of olive oil.  If you don't have one, you'll need a very deep-dish pie plate.  Process stuffing until it is fairly fine and easy to press into pan.  using your fingers, press until the bottom is pretty firm.  In a large skillet, heat 1 tbsp olive oil over medium heat.  Add onion and saute for five minutes.  Meanwhile, process mushrooms in processor until they are just chopped.  Add to pan and increase to medium-high heat.  Cook about 10 minutes until the veggies start to caramelize.  Add spinach, toss and remove from heat.  Cut tofu into chunks and add to you clean processor (sorry for all the tidying!).  Add lemon juice, last tbsp of olive oil, and salt.  Process until smooth;  you may need to scrape down sides occasionally to keep it moving.  Add veggie mixture to processor and process until creamy.  Spread tofu/veggie mixture over stuffing crust, smoothing with spatula.  Sprinkle with nutritional yeast flakes or paprika for a little extra flavour and bake for 40-50 minutes.  Cool slightly and serve!

Vegan Green Curry

This is sooo tasty and easy to make.

Ingredients:

2 tbsp vegetable oil

1 large spanish onion, chopped

3 cloves garlic, minced

2 cans coconut milk

3 tbsp green curry paste

2 large carrots, peeled and diced small

8 mini potatoes quartered

3 celery stalks, diced small

1 red pepper, diced small

1 package sliced cremini mushrooms

1/2 block extra firm tofu, diced small

Directions:

Saute onions & garlic in vegetable over medium heat until translucent.  Add coconut milk and curry paste.  Stir well and bring to simmer.  Add potatoes and carrots, simmer for 5 minutes.  Add celery and peppers, simmer for five minutes.  Add mushrooms and tofu and cook until add veggies have reached desired done-ness.  Serve hot over rice or noodles.  Enjoy!