Vegetable Guolash!

Goulash Goulash for all! Its as scrappy and delicious as it sounds.  Adapted from the cookbook, ‘STEWS’ it makes for a hearty fall meal on a cool November evening.

serves 4

Ingredients

• 1/4 cup sun-dried tomatoes, chopped
• 1 cup of green lentils
• 2 1/2 cups of water
• 2 tbsp olive oil
• 1/2-1 tsp crushed red pepper
• 2-3 garlic cloves
• 1 large onion, chopped
• 1 small celery root, cut into chunks
• 1 cup of carrots, chopped
• 1 cup of fingerling potatoes, cut into chunks
• 1-2 small sweet potatoes, cut into small chunks
• 2 tbsp tomato paste
• 1 1/4 cup vegetable stock
• 1-2 tsp paprika

To serve with:

• Crusty bread
• Sour cream or yogurt

Instructions

Soak the sun-dried tomatoes in a small bowl of water for 15-20 minutes.  Drain and reserve the remaining water.

Meanwhile, rinse and drain the lentils and put then in a pan with the cold water and bring to a boil.  Reduce the heat and then cover and simmer for 15 minutes.  Drain and set aside.

Heat the oil in a large pan with a tight fitting lid and cook the vegetables, garlic with the red pepper.  Stir frequently for 5-8 minutes or until soft.  Blend the tomato paste with a little bit of stock in a separate measuring cup and pour over the vegetables.  After that, add the remaining stock, lentils, sun-dried tomatoes and their soaking liquid.  Add the paprika.

Bring all to a boil and then reduce and simmer.  Cover for 15 minutes.  Serve with spoonfuls of sour cream or greek yogurt and crusty bread.

mangia!

Parsnip Soup-Off

Matt and I are on a soup kick this week, so yesterday at the grocery store we had our eyes out for new soup ingredients.  Parsnips, we found (ones of Matts favorite from the motherland)! So last night, when debating what soup to create, we decided to have a Parsnip soup-off.  The challenge: We each would make a soup using parsnips.  No recipes.  Any and all other ingredients acceptable.  Today was the day.  Matt went for a Rosemary-Garlic, Potato and Parsnip Soup and I went for the Ginger, Apple and Parsnip Soup.  As Im typing this, we’ve done the taste test.  Both have passed (in my mind – Matt thinks his is better).  Both are simmering their final moments on the stove soon to be eaten for lunch.  Yum.

Rosemary-Garlic, Potato and Parsnip Soup

Ingredients

• 4 parsnips, peeled and chopped
• 4 medium potatoes, peeled and chopped
• 4 cloves garlic, chopped
• 2 large sprigs of rosemary
• 1 small onion, chopped
• 2 tsp olive oil
• 4 cups veg stock

Instructions

Par-boil parsnips and potatoes and set aside.  Cook onion in olive oil.

Add rosemary, garlic, parsnips, potatoes.  Cook for 5 mins on high heat.  Heat veg stock and add ingredients.

Cook for 30 mins till all ingredients are soft.  Blend together, add salt and pepper to taste.  Reheat for 10 mins on low heat.

Note – Serve with a crusty roll or a grilled cheese.

mangia!

Chickpea Potato Curry

Matt is the curry king. This one is his creation.

Ingredients

• 2 cans chick peas
• 4/5 medium size potatoes
• 2 large tomatoes
• handful of spinach
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tsp – tumeric, curry powder, cumin, crushed fennel
• 2 tbsp olive oil
• 3 cups veg stock

Instructions

Heat oil in saute pan on medium heat and cook onions, garlic until soft.  Add spices and cook for 1 minute.

Add potatoes and chick peas and cook for 1 min (until both are covered in spices).

Meanwhile, boil veg stock and combine all ingredients in slow cooker. Cook for 3 hours

Add spinach and tomatoes and cook for another hour.

Note – The longer it cooks the better it is.  When left over-night, it is great reheated as whole dish is congealed together for a tasty side or main dish. Serve with Naan bread and a little spoonful of raita.

mangia!

A Reason to Celebrate

Birthdays are the best these days because they’ve become a reason to cook delicious meals.  So for KARs birthday last night, given the recent transistion of spring air, we decided it would be appropriate to celebrate in a green fashion – with a well-balanced vegan, green (get your greens in!) meal.  The menu included a beautiful Spring Green Pizza (recipe below), Roasted Kale, Easy Breezy Broccoli Soup (below) and for dessert (drumroll please….) we went for the ever-fab, decadent carob-ice cream-sandwiches (which actually ended up as sandwich blobs, but still tasted yummy).  So there you have it.  A birthday feast.  And I bet you want to be my friend now, dont you :)  Well, truth be told, when you have good people + good food, it only means one thing..eat, drink and celebrate!

Spring Green Pizza

serves about 4

Ingredients

• 1 Pizza Dough Crust
• 1 cup of Vegan Basil Pesto

For the ‘Ricotta’

• 1 cup tofu
• salt, pepper, garlic salt, cayenne
• 1/4 cup nutritional yeast
• juice of 1 lemon

For the Toppings

• 1 cup broccoli, steamed
• 1 cup spinach, sauted or steamed
• 1/3 cup sun-dried tomatoes
• olive oil
• fresh basil, chopped

Instructions

Make the pizza dough and let rise for about 30 minutes.

Meanwhile, make the Basil Pesto and set aside.

Next, for the ‘Ricotta’ crumble up the tofu until it resembles ricotta and add the lemon juice, salt, pepper, garlic salt and cayenne.  Then blend in the nutritional yeast and add 2 tbsp olive oil.  Set aside.

Next (or simultaneously), steam the broccoli and spinach (separately) and set aside.

To assembly the pizza:  Stretch out your dough (making sure to add enough flour or cornmeal to the bottom of the pizza stone or pan).  I like to cook my dough for about 5 minutes on 425 degrees prior to dressing it up (it creates some structure to the crust).

Drizzle the crust with some olive oil and spread the pesto on the bottom.  Then spread the broccoli and spinach next.  Then sprinkle the ‘ricotta’ and sun-dried tomatoes.  Top it with some fresh, chopped basil.

Drizzle again with olive oil and hot pepper flakes if desired and place in oven for about 15-20 minutes (just until the bottom is lightly brown).

and voila!

…and to precede the pizza pie, a nice, healthy bowl of soup.

Easy Breezy Broccoli Soup

Serves about 4

Ingredients

• 2 heads of broccoli, chopped and steamed
• 2 cups water
• 1 tbsp veggie base or cube
• juice from 1 lemon
• 1/3 cup nutritional yeast
• salt, pepper, cayenne, garlic salt to taste

Instructions

Boil water and add veggie broth base until blended.  Meanwhile, in a separate sauce pan, steam broccoli and strain. Then, puree in food processor and slowly add veggie broth.

Put pureed broccoli + broth back into sauce pan and simmer on low heat.  Add lemon juice, nutritional yeast and spices to taste.  Serve warm with rustic bread.

mangia!

Rustic Wild Rice, Barley and Vegetable Soup

This recipe was concocted as a result of not having a plan for dinner.  We all have those nights when we face the fridge, open it up and think, ‘whats can I pull together?’ ….or perhaps you opt for going out on those nights. For me, I love this challenge.  Making due (and good!) with what I have, when its not alot.  So, tonights feat was a rustic, vegetable soup + some added grains.  Whether it became a ‘Clean-out-my-fridge’ solution or a ‘I-have-a-bunch-of-veggies-and-its-cold-outside’ resolution, either way it resulted in an easy and delicious way to warm us up on a winter night.  A slight alternative to the basic vegetable soup, the wild rice adds a nice nutty flavor, while the barley adds a rich, robustness. Both leaving you feeling content and comforted. Now all you need is a good book and a corner on the couch to snuggle.

Ingredients

serves about 6

• 1 large onion, chopped
• 1 large potato, cubed
• 3-4 medium carrots, peeled and chopped
• 10 medium-length stalks of celery, chopped
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, chopped
• 6 cups of vegetable broth
• 1/2 cup each wild rice and barley
• salt and pepper to taste

Instructions

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 minutes or until the onions and celery are soft. Stir in the garlic and add the broth.

Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through.

Add in the rice and barley and cook for another 15 minutes. Remove the soup from the heat and serve in soup bowls with rustic whole grain rolls.

mangia!

Chili Bowl for a Chilly Night

Looking at this photo warms me up inside.  Matt is a big chili guy, so he gets credit for this one.  We make chili often in the winter and over the years have tried many different ingredients and variations, mostly guided by taste, trial and error.  And although no two chilis are alike, this recipe is a good basis to work from.   The good thing about this recipe is that it is veggie and bean based – so its packed with protein, vitamins and minerals and (for a chili) its pretty light, but the hearty and rich flavor still gives you that comfort food satisfaction.  Its just what you need on a bone-chilling December (or January or February) night.

serves about 8 hungry people

Ingredients

• 4 garlic cloves, chopped
• 2 small onions, chopped
• 1 habanero pepper, chopped
• 1 green bell pepper, chopped
• 4 carrots, sliced into circles
• 1 40 oz can of kidney beans
• 1 28 oz can crushed tomatoes
• 1 28 oz can of diced tomatoes
• 1 16 oz can of English baked beans
• 1 package ground turkey (if you opt to veganize, just leave this out. We’ve done it both ways and its great either way. The flavor isn’t too much compromised without the turkey).
• 1 cup of veggie broth
• 1 tbsp each chili powder, cumin, cayenne
• olive oil

Instructions

On medium heat, heat oil and saute garlic, peppers and onion until soft in a large sauce pan.  Add carrots and both can of tomatoes (just so the carrots will start to cook in the tomatoes).

(If using turkey), marinate in salt and pepper and cook in a separate small skillet until browned.  Add turkey to the sauce pan.  Add beans, broth and spices to taste.  Simmer on low heat with cover on for about 2 hours.

Serve with garlic bread and/or rice (and sweet potato fries).  We also like to top it with fresh tomatoes, plain yogurt, or cheese.

mangia!

Roasted Corn and Potato Chowder

A new spin on corn chowder…add roasted tomatoes!

serves about 4

Ingredients

• 1 small yellow onion, chopped
• 3 stalks of celery, chopped
• 3 small-medium (red, yukon, yellow) potatoes, rinsed and chopped
• 4 cups of veggie stock
• 1-2 14 oz cans of sweet corn, roasted or 1-2 cups of frozen roasted corn from TJs or 4 ears of corn on the cob, grilled/roasted and cut from the cob
• 1/2 cup soy or other milk of your choice
• 3/4 cup grape tomatoes, roasted
• 3-4 leaves of fresh basil, chopped
• salt and pepper
• olive oil

Instructions

Heat the olive oil in a large sauce pan and saute the onion and celery for about 5 minutes or until soft.

Add the veggie stock and potatoes and bring to a boil.  Simmer on med-low heat with top on for about 20 minutes (or until potatoes are soft).

Meanwhile, if you are using corn from a can or corn on the cob, pre-heat oven to broil, spread corn on a baking sheet or lie cobs out, and roast corn until browned or you hear it popping (about 10 minutes depending on your oven).

Add corn to the soup and add salt and pepper to taste and simmer for another 10-15 minutes.

Next, pour about 1-2 cups of the soup in a magic bullet, blender or food processor, and gently puree.  Add puree back to sauce pan with the rest of the soup and blend. Add milk and blend.  (By the way, this step can be done any way you prefer. Some do not like to puree their soup at all, while others like to puree the whole thing.  I like it partly-pureed, to create a creamy base, while still maintaining some texture and chunkiness to the chowder).

Next, place the tomatoes on a baking sheet and roast for about 5 minutes.  Tomatoes take much less time to roast than corn, so just be sure to watch them because they can overcook very easy.

Add the tomatoes and basil, salt and pepper to taste.  I think the soup is best when it has sat for an hour or two before (reheating) and serving.

mangia!

Spicy Orange ( Pumpkin, Sweet Potato + Carrot) Soup

Every September, I start to get excited for fall when the orange vegetables show up.  Pumpkin and sweet potatoes are my two favorites – and those veggies combined in a soup is one of the most comforting, yet healthy soups of the season.  Inspired by this recipe, we tweaked it a bunch and added pumpkin. Another experiment that turned out delicious. I think this could be my favorite pumpkin soup recipe. The garam marsala gives it a nice kick!

serves 4

Ingredients

• 1 tbsp Earth Balance
• 1 small onion, diced
• 2 tsp garam masala spices (cinnamon, black peppercorns, cumin, cardamom, nutmeg, cloves). *if you dont have all these spices, use what you do have.
• 3 cups of vegetable broth (or 1 cup broth 2 cups water)
• 2 sweet potatoes, peeled and cut into small pieces
• 3 carrots, peeled and chopped
• 1 can of pumpkin puree
• 1/2 cup coconut or soymilk

Instructions

Saute the onion in the butter until browned and soft.  Add the spices and cook for about 1-2 minutes.  Add the broth, milk, potatoes and carrots and bring to a boil.  Lower the heat and simmer until vegetables are soft.  Remove from heat and puree.  Put the puree soup back in the sauce pan and add pumpkin puree and additional spices to taste.

mangia!

Carrot Ginger Soup

I-love-this-soup. Matt doesnt so I often make it for myself :)

serves 4-6

Ingredients

• 4 cloves of garlic
• 1 small onion, chopped
• 1/2 stalk of fresh ginger root
• olive oil
• 4 cups of veggie stock
• 1.5 cups of soymilk (or cows milk)
• 1 bag of carrots, chopped
• honey, to taste
• fresh ground pepper, to taste
• 1 jalapeno pepper, chopped

Instructions

Saute garlic, onion and ginger with olive oil in large sauce pan until soft.  Add remaining ingredients to sauce pan and let it simmer on low until carrots are soft.  Blend soup in food processor or magic bullet until smooth.  Serve with crackers or fresh bread.

mangia!

Homemade Lentil Soup

Lentils remind me of my dad because, when we were growing up, he would tell us the story about how him and Uncle Tony would eat pots of lentil soup through college.  ”A bag of lentils cost us 69 cents!  We would throw in a ham bone, whatever vegetables we had in the fridge and some herbs and we had dinner for a week!”  he boasted.  ”It was tough in those days.  Walking uphill both ways (right) – in the snow (likely) – living off of $5/week, we were survivors.”  To their credit, it was a good find.  Lentils are cheap – but they are also hearty, full of fiber and offer much comfort and grounded-ness, especially through the fall and winter months.  I think I enjoy lentil soup so much because of the ‘throw-in-whatever-you-got-in-the-fridge’ approach we grew up with.  So although I enjoy a better quality of life (I luckily do not eat ketchup sandwiches and live off of $5/week) than my father and uncle did back in the day, a hearty bowl of lentil soup has always been a satisfying meal.  And although I like to live by a ‘no-recipe-lentil-soup’, this experimental pot I made one night, I decided, was worth posting.  It offers a color range of vegetables, and an earthy, bitter sweet flavor you get from the cinnamon.  So I dedicate this post to the dads in honor of their tough days in college.

Ingredients

• 2 1/2 cups of dry lentils
• 8-10 cups of water or veggie stock/broth
• 6 carrots, chopped
• 1 sweet potato, chopped
• 2 onions, chopped
• 6-7 cloves of garlic, chopped
• 1/2 can of diced tomatoes
• 1 cup of ham or sausage, chopped (optional)
• thyme, oregano, cinnamon, pepper, salt to taste

Instructions

Saute onions, garlic (and meat) in sauce pan.  Add water/broth and lentils and bring to a boil.  Let simmer for 30 minutes.  Add veggies and herbs and simmer for another 30 minutes.  Finally, add tomatoes and any additional herbs to taste.

mangia!