celery stalk - vegetarian recipes

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celery stalk vegetarian recipes

One Soup - Three Ways

April 6 2018 Green Kitchen Stories 

One Soup - Three Ways I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career). This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup. In this recipe we are taking a simple tomato broth soup in three different directions. The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version. The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder. You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all! Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post. Simple Tomato Broth Soup Serves 4 2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g /­­ 14 oz can crushed tomatoes 4 cups /­­ 1 liter vegetable stock sea salt Fresh thyme Fresh basil Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below. Vegan Cavolo Nero & Chickpea Soup Serves 4 1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/­­2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil. Tortellini Drop Soup 1 batch Simple Tomato Broth Soup (see recipe above) 1 bag good quality fresh tortellini micro greens or sprouts, to serve grated vegetarian parmesan cheese, to serve Simply drop the tortellini straight into the soup as its cooking on the stove. After about two minutes (check the pasta package for exakt time), its ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil. Quinoa & Mozzarella Melt Soup 1 batch Simple Tomato Broth Soup (see recipe above) 2 cups cooked quinoa 200 g buffalo mozzarella or burrata cheese Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

Savory Yogurt Bowl + London We love yogurt in our family*. The unsweetened, thick, creamy and tangy kind. We enjoy yogurt for breakfast (with fruit) and sometimes dessert (with dates + chocolate + nuts). We top our soups with yogurt, we add it to smoothies and ice pops and we also dress our salads with it (Isac likes to dress himself with it as well). Yogurt works remarkably well both with sweet and savory flavors. And yet, the thought of making a yogurt bowl with savory toppings instead of sweet, had never struck us before. But as we were playing around with this crunchy cucumber and melon salad with spiced chickpeas, we (and with we, I humbly mean ME, MYSELF and I - as in, not David) had the simple idea to put them on a bed of yogurt instead of doing the usual yogurt dressing. In theory, it’s more or less the same thing but in reality it’s so much better. The warm, rich and spicy chickpeas on a bed of cold, thick and tangy yogurt, with the addition of a fresh salad with lots of crunch. It’s simple but yet so very good. And quick too. I’m sure there are plenty of savory yogurt bowls all over internet, but now they are also in our kitchen. *David and Isac are actually intolerant to dairy but yogurt is their weak spot. We buy oat yogurt for them but David often chooses a day of stomach ache just to enjoy a bowl of plain yogurt. And Isac has literally been caught with his hand in the yogurt jar more than once. Coconut yogurt has a fantastic taste and consistency but is simply too expensive to enjoy more than as an occasional treat (very keen on giving Ashley’s versions a try though!). Hey hey hey, wait a sec. This is David acting as proofreader today and I just noted Luise’s attempt at hijacking my idea. This recipe = my idea. Just wanted to make that clear. I’ll give the word back to her now. The salad is super quick as you just need to chop everything up. We found that crunchy vegetables like cucumber, celery, sturdy roman lettuce and radishes work really well here, with the avocado and melon adding softness and sweetness. The yogurt is, well, just yogurt. It needs to be quite thick to hold up the topping - our preference is Greek yogurt but choose whatever you prefer. The only thing that needs a little more preparation and heat are the spiced chickpeas. Even if the ingredient list looks long, it’s simply spices, oil and chickpeas and the result tastes way better than just using plain chickpeas. They have a rich, spicy and slightly nutty flavor which works so well with the freshness from the yogurt and the crunchy and sweet salad. VARIATIONS There are plenty of ways to vary this recipe and we’re going to leave you with a few ideas. - Whisk some creamy goat’s cheese into the yogurt. It will dissolve, become smooth and give the yogurt a more mature flavor. - If you don’t have all the spices at home for the chickpeas, use what you find. A bread spice mix works great along with a little cayenne. A turmeric or curry version would be interesting too. - You can skip the salad and pour the yogurt into small sealable jars with spiced chickpeas on top. Store them in the fridge for a quick snack. - Vegans can of course use a vegan yogurt option or simply settle for the salad with warm chickpeas stirred through. - Roasting the chickpeas in the oven together with eggplant or pumpkin could be amazing on top of the yogurt as well. Let us know if you have any other favorite variations on savory yogurt bowls and we can include them in this list. Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad Serves 4, or 2 very hungry persons Cucumber & Melon Salad 1 cucumber 1 small (or 1/­­2 regular) melon (we used Piel de Sapo but honeydew would also work) 1 spring onion 2 celery stalks 10-15 fresh mint leaves 1 avocado 6 radishes 1/­­2 roman lettuce 1/­­2 lemon, juice 1 tbsp cold-pressed olive oil Spiced warm chickpeas 2 tbsp sunflower seeds 1 tbsp sesame seeds 2 tsp fennel seeds  1 tsp coriander seeds 1 tsp cardamom seeds 1/­­2 tsp sea salt 1/­­2 tsp ground cayenne 1/­­2 tsp ground cumin 1/­­2 tsp ground paprika powder 1/­­4 cup – 1/­­2 cup cold-pressed olive oil 1 x 14 oz /­­ 400 g can cooked chickpeas, drained and rinsed For serving 2 cups plain full-fat Greek yogurt  For the cucumber & melon salad:  Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside. For the spiced warm chickpeas:  Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices  and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat. Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm. ********* LONDON + BATH In all my excitement over a simple bowl of yogurt, I almost forgot to mention that we are coming to London and Bath next week for a couple of book events. We’re very excited and can’t wait to meet some of you! We’re having a supper club at Grace Belgravia on Monday 5 June, 7-10 pm. More info here. We’ll do talk and Q&A at Whole Foods Market in Kensington on Wednesday 7 June, 6.30 pm. More info and tickets here. We’ll also do a talk and cooking demo at Topping & Company Booksellers in Bath on Friday 9 June, 7.30 pm. More info and tickets here. Finally, we’re having a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10 June, 10 am. Tickets here (only one left). Big love!

Vegan Cassoulet (White Bean and Vegetable Stew)

September 10 2015 VegKitchen 

Cassoulet is a French comfort food -- a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasnt until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, Ive created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon (C)2012, Ben Bella Books. Reprinted by permission. Save Print Vegan Cassoulet (White Bean and Vegetable Stew) Author: Lindsay Nixon Recipe type: Vegetable Stew Cuisine: Vegan /­­ French Prep time:  15 mins Cook time:  25 mins Total time:  40 mins Serves: 2 to 3   Cassoulet is a French comfort food -- a rich, slow-cooked white bean stew originating from the south of France. Ingredients 8 ounces vegetable broth 1 medium onion, diced 4 garlic cloves, minced 2 carrots, peeled and chopped 2 celery stalks, chopped 2 tablespoons fresh thyme, divided 2 tablespoons fresh parsley, divided 1 medium tomato, diced 2 tablespoons tomato paste 15-ounce can white beans such as cannellini, undrained (use low-sodium or no salt if possible) Thyme sprigs for garnish Instructions Pour a shallow layer of vegetable broth into a soup pot and heat. Sauté onion and garlic over high heat until onions start to become translucent, about 2 minutes. Add carrots, celery, and remaining broth and bring to a boil. Once boiling, reduce to medium, cover, and keep cooking until carrots are softer but still firm, about 5 minutes. Add half of the thyme and parsley, followed by the tomato and tomato paste, stirring to combine. Continue to cook until carrots are fork tender and soft, but not mushy or not falling apart, about 4 more minutes. Stir in beans (with liquid) until well combined and add the remaining thyme and parsley. Reduce heat to low and cook for another minute or two, just to warm the beans up a bit. Stir and taste, adding salt and black pepper if desired. Ladle into bowls and garnish with a thyme sprig. 3.3.3077 Nutrition information Per serving: Calories 222;  Total Fat 1g;  Carbs 43.4g;  Fiber 10.7g;  Sugars 6.3g;  Protein 12.7g Try more of our delicious and warming Global Stews.

Herby Picnic Potato Salad

September 1 2015 Green Kitchen Stories 

Herby Picnic Potato Salad A couple of weeks ago we had a little picnic for our baby boy with family and a few close friends. It was kind of a combined (very delayed) Welcome-to-the-World-Isac and Happy-First-Birthday celebration and it turned out to be a real gem of a day. It has basically been raining in Sweden all summer, but this day was filled with sunshine, good food, laughter and lots of chubby babies. Despite having written two cookbooks, we actually rarely cook for our friends. Instead we prefer going the picnic route, having everyone bringing something to share. It just makes it a lot easier to plan these kind of things instead of having to do everything yourself. It also makes for a more fun and spontaneous event. We did actually end up cooking quite a lot anyway for this picnic. We made a few picnic pies, two monster versions of our Blueberry Cake (not shattered this time) and an adapted version of the potato salad from Sara Fortes latest book Bowl+Spoon. We got to read her book manuscript before it was published as we were asked to write a little quote for the back. Here is what we wrote: We love that Saras recipes are always focused on real ingredients, simple to prepare, and undoubtedly delicious. The bowl theme is brilliant and exactly how we prefer to eat our everyday meals. Apart from a few other favourites in the book, we have been making different versions of Saras potato salad at least five times this summer. Its incredibly flavourful with lots of fresh herbs and capers, and also has a tangy zing from white wine vinegar. The original recipe calls for hard-boiled eggs and its an excellent combo, but we have also been playing with other (vegan) sources of protein. One time we tried beluga lentils and here we are using chickpeas. We added kale and apple to make it less of a side dish and more of a complete meal. As the name implies, this is great to pack on a picnic but it is also a good indoor meal. And when your kids are tired of having potato salad for the fifth time, you can fry the leftovers in a pan into a quick and flavourful hash. Herby Picnic Potato Salad with Kale, Apple & Chickpeas Serves 6 Recipe adapted from Bowl+Spoon by Sara & Hugh Forte. We usually make an extra large (almost double) batch of the vinaigrette because it’s so good. If your white wine vinegar is very sweet, you can add some lemon juice for extra zing. 2 pounds/­­1 kg small new potatoes Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/­­3 cup cold pressed oil sea salt and black pepper, to taste 2 apples, diced 3 celery stalks (save the top greens for the vinaigrette), finely diced 2 leaves kale, chard or spinach, chopped 1 can (14 oz/­­400 g) cooked chickpeas, rinsed Put the potatoes in a large pot, cover them with water and bring the water to a boil. Boil for 12-15 minutes until they are cooked through but not falling apart - just until you can easily pierce a sharp knife through the center. Drain and set aside to cool. In a food processor, blitz capers and their brine, onions, basil, parsley, chives, celery greens, vinegar, lemon juice, oil, salt and pepper until you get a coarse vinaigrette. Quarter the potatoes and collect them in a larger mixing bowl. Pour the vinaigrette over the just-cooled potatoes and gently toss to coat. It will look like a lot of dressing, but the potatoes soak it up as they sit. Stir celery, apples, kale and chickpeas into the potatoes. Taste for salt and pepper. Serve at room temperature.

Cookbook Snapshot: Recipes from Cinnamon Snail Food Truck

May 15 2015 Vegetarian Times 

Cookbook Snapshot: Recipes from Cinnamon Snail Food Truck Fans of Cinnamon Snail, rejoice! While the beloved NYC-based food truck recently called it (mostly) quits, chef/­­owner Adam Sobel has served up a new cookbook, Street Vegan: Recipes and Dispatches from The Cinnamon Snail Food Truck, so you can re-create truck favorites such as Fresh Fig Pancakes and Gochujang Burger Deluxe at home. Among the 150 recipes are hearty sandwiches, decadent doughnuts, and veganized breakfast classics for a crowd. Dont know where to start? Weve got our eye on the New England-Style Chickpea Crab Cakes with Lemon Dijon Tartar Sauce, excerpted below. New England-Style Chickpea Crab Cakes With Lemon Dijon Tartar Sauce Serves 5 These cakes dont taste like ground-up adorable sea creatures, and thats one of the many reasons why I love them a lot. Japanese bread crumbs (panko) give them a crispy golden exterior, and they get their summer vacation happiness (and a gentle seaside flavor without the fish) from nourishing sea vegetables, fresh parsley, and plenty of lemon zest. For the tartar sauce 2 Tbs. coconut oil 5 garlic cloves, chopped 1 small sour pickle, chopped 1 tsp. dried thyme 1 tsp. dried oregano Juice of 1 lemon 1 Tbs. mirin 1 Tbs. umeboshi plum vinegar 2 Tbs. Dijon mustard 1 Tbs. agave nectar 4 oz. soft tofu 1 minced scallion, green and white parts, plus more for garnish 1 Tbs. grated lemon zest For the cakes 1/­­4 tsp. dried hijiki 2 Tbs. dried wakame 2 Tbs. extra-virgin olive oil 2 shallots, finely chopped 2 garlic cloves, minced 1 celery stalk, finely chopped 1 1/­­2 cups cooked chickpeas, rinsed and drained 3 Tbs. white miso paste 1/­­4 cup chopped fresh flat-leaf parsley, plus more for garnish 2 Tbs. chopped fresh dill 1 Tbs. grated lemon zest, plus more for garnish 1/­­2 tsp. freshly ground black pepper 3/­­4 cup all-purpose flour 1/­­3 cup canola oil 1 cup unsweetened soy milk 2 Tbs. Dijon mustard 2 cups panko bread crumbs 1 1/­­4 cups coarsely chopped frisée, mustard greens, or arugula, for serving 1. Make the tartar sauce: Melt the coconut oil in a sauté pan set over medium heat. Sauté the garlic, pickle, thyme, and oregano in the hot oil for about 3 minutes, until the garlic turns golden. Turn off the heat and stir in the lemon juice, mirin, plum vinegar, mustard, and agave nectar. 2. Scrape the contents of the pan into a blender. Crumble the tofu into the blender and blend at high speed for 40 seconds, until a mostly smooth puree is formed. Pulse in the scallion and lemon zest until just combined. Chill for at least 1 hour, or up to 3 days in an airtight container. 3. Make the cakes: Place the hijiki and wakame in a small bowl and pour 2 cups hot water over them. Allow the sea vegetables to rehydrate for 15 to 20 minutes. 4. Heat the olive oil in a sauté pan set over medium heat. Sauté the shallots, garlic, and celery for 4 to 5 minutes, until the shallots start to soften. Drain and rinse the sea vegetables and add them to the sauté pan. Transfer the contents of the pan, along with the chickpeas, miso, parsley, dill, lemon zest, pepper, and flour, to a food processor. Process for about 30 seconds, to evenly distribute all ingredients, but leaving the mixture chunky. Divide the contents of the food processor into 20 round silver-dollar-size fritters, about 1/­­2 inch thick, smoothing the outside with wet hands. 5. Fry the cakes: Heat the canola oil in a frying pan set over medium-high heat. In a small bowl, combine the soy milk and mustard, which will cause the milk to curdle and thicken; place the bread crumbs in a separate bowl. Dip each chickpea cake in the curdled soy milk, then in the bread crumbs, and then slip each cake into the hot oil. Working in batches, fry the cakes for about 2 minutes on each side, until each is heated through and has an even golden crust. Drain the fried cakes on a paper-towel-lined plate. Serve immediately, or reheat anytime within 24 hours. 6. On each plate, place 1/­­4 cup mixed greens, 4 hot chickpea cakes, and a ramekin with 3 or 4 tablespoons of the tartar sauce. Garnish with lemon zest, scallions, and parsley.

Chinese-Style Shredded Cold Vegetables and Tofu

December 27 2014 VegKitchen 

Chinese-Style Shredded Cold Vegetables and TofuA friend from Shanghai described this to me as a typical dish that comes as close the definition of  salad in both the Eastern and Western interpretations of the word. Its name, literally translated, is the less-than-descriptive cold mix. This veganized version features matchstick-cut vegetables and a  chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal. Serves: 4 to 6 Dressing - 3 tablespoons natural reduced-sodium soy sauce - 1tablespoons toasted sesame oil - 2 tablespoons natural granulated sugar (coconut sugar is good with this) - 3 tablespoons rice vinegar Salad - 1 small turnip, peeled and cut into 2- to 3-inch matchsticks - 2 medium carrots, peeled and cut into 2- to 3-inch matchsticks - 1/­­2 medium crisp cucumber, peeled and cut into 2- to 3-inch matchsticks - 2 medium celery stalks, cut into 2- to 3-inch matchsticks - 8-ounce. package baked tofu, preferably teriyaki flavor, cut into 2- to 3-inch matchsticks - 2 scallions, green parts only, cut into 2- to 3-inch ribbons - 2 to 3 oz. shiitake mushrooms, stemmed and thinly sliced (see note) - 1/­­4 cup minced fresh cilantro To finish - Dried hot red pepper flakes to taste - Shredded romaine lettuce or tender kale for serving - Toasted cashew pieces or sesame seeds for garnish, optional Combine the dressing ingredients in a small bowl, stir together, and set aside. Combine the turnip, carrots, cucumber, celery, tofu, scallions, mushrooms, and cilantro in a mixing bowl and stir gently. Pour the dressing over them and stir gently again. Allow the mixture to stand for at least 30 minutes, stirring from time to time. Just before serving, taste to see if youd like to add more soy sauce, sugar, and/­­or vinegar. Sprinkle in some some red pepper flakes -- enough to give the mixture gentle heat, but not to over power it. Line a serving platter with shredded lettuce or kale, which help to absorb the plentiful marinade. Top with the optional cashew pieces or sesame seeds, and serve. Originally published in the Sept. 2014 issue of Vegetarian Times. - Here are more Main-Dish Salads.  

MOROCCAN-SPICED SWEET POTATO & TOMATO STEW

November 30 2014 That's Food Darling 

MOROCCAN-SPICED SWEET POTATO & TOMATO STEW oh my, time flies, doesn't it? today is santa claus day already. i really like the christmas time with all its characteristics (christmas markets, hunting for presents, gatherings, gingerbread, etc.), but as soon as i'm in a proper christmas spirit, christmas is over yet again. i wonder whether i have plenty in company concerning christmas time and the fairly quickly passing of time? i'd love to hear from you and your feelings. anyway, i wish all of you an advent season of reflection, quiet and lots of love. this stew thing comes along just at the right moment. sweet potatoes, warm spices, (open) sesame (!), fresh sourdough, .. it's supreme comfort food. oh yeah dudes, it's gettin' real cozy up in here.  you can file this comfy stew under my go-to recipe that i actually make a good few times. i love stews, sweet potatoes, salty dishes that come up with both sweet + spicy notes and what's more, recipes that are fairly simple to put together. so, i gotta go into the kitchen to cook that killer stew again. you're gonna like it! by the way, it's the perfect recipe if you're feeling down. MOROCCAN-SPICED SWEET POTATO & TOMATO STEW |serves 2-3| ingredients a big dollop coconut oil 1 red onion, peeled + finely chopped 1/­­2 tsp ground paprika 1 tsp thyme (fresh or dried) 1 tsp cumin a pinch of cayenne pepper 1 large sweet potato, peeled + chopped (1cm pieces) 100g celeriac root, peeled + chopped (1cm pieces) 2 celery stalks, washed, de-stringed, cut into slices 300g canned crushed tomatoes or passata 500ml vegetable broth (+ more water, depending) sea salt & freshly ground black pepper to taste 1 tsp raw cane sugar or honey grated lemon zest (of half a lemon) 2 tbsp tahini to serve: bread of your choice (i served it with walnut sourdough bread) extra virgin olive oil toasted sesame seeds greens of your choice (i had dill at hand) instructions heat the coconut oil in a large soup pot over medium heat. add red onions and fry them. once they're getting translucent, lower the heat and add paprika, thyme, cumin and cayenne pepper. slowly sauté and stir this mix until fragrant, about 2 minutes. add sweet potato, celeriac root and celery stalks. season with sea salt and freshly ground black pepper. stir-fry the vegetables to coat them with both spices and oil, about 2 minutes. add crushed tomatoes and stir well. add the vegetable broth, bring the soup to a boil and simmer until the sweet potatoes/­­vegetables are quite soft, about 20-25 minutes. add raw cane sugar, lemon zest and tahini (+ more hot water if necessary), stir well and cook for another minute. check the soup for seasoning and serve it (hot!) with fresh bread, drizzles of olive oil, sprinkles of sesame seeds and chopped herbs.

Corn Kernel Cornbread or Muffins

September 22 2014 VegKitchen 

This vegan cornbread is a perfect companion to all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. And since cornbread is only as good as it is fresh, see how to  to turn any leftovers into a delicious stuffing for a subsequent meal. Recipe from   Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes  by Nava Atlas. (C)2014, published by HarperOne, reprinted by permission. Photo by  Hannah Kaminsky. Makes: One 9-inch pan bread (12 servings) or 1 dozen muffins - 1 cup cornmeal, preferably stone-ground - 1 cup whole-wheat pastry flour or spelt flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 2/­­3 cup applesauce - 2 tablespoons extra-virgin olive oil - 1/­­3 cup unsweetened nondairy milk of your choice, or more as needed - 1/­­2 cup frozen corn kernels, thawed - 1 small hot fresh chili pepper (such as jalape?o), seeded and minced, or one 4-ounce can diced mild green chilies (optional) - 1 cup grated nondairy cheddar-style cheese (optional) Preheat the oven to 400?F. Combine the first five ingredients in a mixing bowl and stir together. Make a well in the center of the dry ingredients. Pour in the applesauce, oil, and nondairy milk. Stir until well combined, adding more nondairy milk if needed to make a smooth, slightly stiff batter. Stir in the corn kernels and the chilies and cheese, if desired. Pour the batter into an oiled 9 × 9-inch baking pan or divide among a foil-lined 12-cup muffin tin. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center comes out clean. Let cool until just warm. Cut the pan bread into 12 sections; for muffins, transfer them to a serving plate, leaving them in the foil liners. Nutrition information Per serving or muffin: Calories: 104; Fat: 3g; Protein: 2g; Carbs: 18g; Fiber: 2g; Sodium: 340mg Leftover Cornbread Skillet Stuffing Heat a small amount of olive oil in a medium skillet. Sauté a chopped onion and two diced celery stalks until lightly browned. Crumble leftover cornbread (I usually use 1/­­3 to 1/­­2 a pan) into the skillet. Drizzle with 1/­­2 to 1 cup vegetable stock or water--just enough to moisten the crumbs without making them mushy. Season with 2 to 3 teaspoons salt-free all-purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about 1/­­4 cup chopped fresh parsley and, if you like, a couple of thinly sliced scallions. Cook over medium-high heat, stirring frequently, until the mixture is touched with golden brown here and there. Season with salt and pepper. - Here are more Vegan Quick Breads.

Creamy Green Gazpacho

September 15 2014 Meatless Monday 

The addition of avocado makes this cold soup creamier than your average gazpacho and with jalape?o included, too, it’s got a serious kick that makes it anything but traditional. This recipe is reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright (C) 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz (C) 2013 - 1 medium tomato, cored and cut into quarters - 1 small cucumber, peeled and cut into large chunks - Flesh from 1/­­2 avocado, cut into large chunks - 3 large basil leaves - 1/­­2 jalape?o (optional) - 3/­­4 cup lightly packed watercress or baby spinach leaves - 1 small celery stalk (optional) - 1 clove garlic, crushed - 1 tablespoon red wine vinegar, or more to taste - 1 tablespoon honey - 2 ice cubes - Filtered water (optional) - Kosher or sea salt - Freshly ground black pepper - 1 teaspoon extra-virgin olive oil Reserve one-quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf. Combine and finely chop for garnish. Stem and seed the jalape?o half and reserve the seeds. Cut the jalape?o into several pieces. Combine one or two pieces of the jalape?o with the remaining tomato, cucumber, avocado, and basil and the watercress or spinach, celery, garlic, red wine vinegar, honey, and ice cubes in a blender or the bowl of a food processor; puree until smooth. Add 1/­­4 cup or more water to thin the mixture, if necessary. Taste and season with salt, pepper, and more vinegar, if needed. If you want the soup spicier, add more of the jalape?o, a little at a time, as well as some of the seeds if desired, blending and tasting after each addition. Refrigerate until cold, then pour into a bowl and top with the reserved chopped tomato, cucumber, avocado, and basil and a drizzle of olive oil, and eat.   The post Creamy Green Gazpacho appeared first on Meatless Monday.

French Lentil Salad with Cherry Tomatoes

July 14 2014 Meatless Monday 

This simple salad, seasoned with a French vinaigrette, is a classic dish in France. It makes a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, its also great the next day. This recipe comes to us from Sharon Palmer, RDN, author of Plant Powered for Life. Serves 6 - 1 pound (454 g) dried lentils (or 3 cups cooked; see Note) - 4 cups (948 ml) water - 2 teaspoons reduced sodium vegetable broth base - 4 celery stalks, diced (160 g or about 11/­­2 cups) - 11/­­2 cups (224 g) cherry tomatoes, halved - 2 medium shallots, finely diced - 1/­­4 cup (15 g) packed chopped fresh parsley - 11/­­2 tablespoons extra virgin olive oil - 2 teaspoons Dijon mustard - 2 tablespoons red wine vinegar - 1 teaspoon herbes de Provence - Freshly ground black pepper, to taste - 1 medium garlic clove, minced - Pinch of sea salt, optional Place the lentils, water, and broth base in a pot. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 20 minutes, until the lentils are tender but firm. Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill for at least 30 minutes. Stir in the celery, tomatoes, shallots, and parsley. In a small dish, make the dressing by whisking together the olive oil, mustard, vinegar, herbes de Provence, black pepper, and garlic. Add the dressing to the lentil mixture and toss. Taste and season with sea salt, if desired. Chill until serving time. Note: If youre in a rush, use precooked, refrigerated lentils, available at many stores. Although a classic French lentil salad uses lentils du puys (small, dark green lentils), try other varieties for a colorful twist, such as yellow, beluga (black), or multicolored lentils. Variation: Substitute cooked beans, such as white, fava, or cranberry beans, for the lentils. The post French Lentil Salad with Cherry Tomatoes appeared first on Meatless Monday.

Roasted Pepper Lentil Lemon Salad

May 10 2014 Meatless Monday 

Red bell peppers are roasted sweet and soft before they are tossed with French lentils, carrots, onion and celery. This bright, refreshing salad dresses the medley of lentils and veggies with tart Dijon lemon vinaigrette. This recipe comes to us from Pooja of Poojas Way. Serves 6 For the lemon vinaigrette: - 1 tablespoon Dijon mustard - 2 small garlic cloves, roughly chopped - 1/­­2 teaspoon salt - 5 tablespoons lemon juice - 1 1/­­2 tablespoons white wine vinegar - 1 1/­­2 tablespoons balsamic vinegar - 1/­­2 cup extra virgin olive oil For the Roasted Pepper Lentil Salad: - 1 1/­­2 large red bell peppers, halved, seeds & pith removed - 1 tablespoon olive oil - 1 cup French green or puy lentils, rinsed & picked over - 3 cups cold water - 1 small onion, diced 1/­­4 inch - 2 celery stalks, diced 1/­­4 inch - 2 carrots, diced 1/­­4 inch - 1/­­4 cup parsley, chopped - salt and pepper, to taste To make the lemon vinaigrette: Place the mustard, garlic, salt, lemon juice, white wine vinegar and balsamic vinegar together in a food processor or blender. Blend on high for 10 seconds. If using a food processor, slowly pour the olive oil in through the top while the processor is running. If using a blender, remove the top and add the olive oil in parts, while blending in between additions. Taste for seasoning, adjust if desired, transfer to a bowl and refridgerate. To complete the Roasted Pepper Lentil Lemon Salad: Preheat an oven to 400 degrees. Place the bell pepper halves in a baking dish. Toss with the olive oil and roast for about 20 minutes, or until the bell pepper is soft and crisp around the edges. Set aside to let cool. Place the lentils and cold water into a medium sized pot over high heat. Bring to a boil, add salt, reduce heat to low and simmer for about 20 minutes, or until the lentils are al dente. Remove from heat, drain and set aside in a mixing bowl to cool. When the roasted peppers have cooled, dice 1/­­4 inch and transfer to a large mixing bowl. When the cooked lentils have cooled add them to the mixing bowl with the lentils. Add the diced carrots, celery, onion and parsley to the lentil pepper mixture. Season with salt and pepper to taste and toss, taking care to ensure all the salads ingredients are evenly distributed. Dress the salad with the reserved lemon vinaigrette to taste, divide into 6 portions and enjoy! The post Roasted Pepper Lentil Lemon Salad appeared first on Meatless Monday.

Mushroom and Barley Tourti?re

February 25 2014 Vegan Dad 

Mushroom and Barley Tourti?re Barley and mushrooms combine with warm spices and maple syrup to make a wonderfully delicious vegan version of a French Canadian classic.  Barley gives structure to the filling and complements the mushrooms taste and texture.  You can make the filling the day before to let the flavours really blend together, and to save you some time on baking day. INGREDIENTS Makes a 10 pie - pie crust - 2 tbsp oil - 2 onions, diced - 2 celery stalks, finely chopped - 4 cloves garlic, minced - 2 tsp ground fennel - 1 tsp thyme - 1/­­2 tsp rubbed sage - 1/­­2 tsp cinnamon - 1/­­4 tsp cloves - 1/­­4 tsp coriander - pinch nutmeg - 8 cups chopped assorted mushrooms (I used oyster, cremini, and portabello) - 1 tbsp light soy sauce - 2 tbsp maple syrup - 1/­­3 cup vegetable stock - 1/­­2 cup red wine (or more vegetable stock) - 2 cups cooked pot barley (cooked in vegetable broth is best) - 1.5 cups diced potato, boiled for 3-5 mins, until slightly tender - salt and papper to taste - plain soy milk for brushing METHOD 1. Make your pastry, chill, etc. 2. Cook the barley according to the directions on the bag.  Generally, 1 cup of uncooked barley will yield almost 4 cups of cooked barley.  I like to have extra on hand to throw into soups and the like throughout the week. 3. Boil your potatoes while the barley is simmering.  Rinse with cold water and set aside. 4. Heat oil in a large pot over medium heat.  Sauté onions and celery for 5-7 mins, until softened.  Add garlic and spices and cook for 1 min more. 5. Add mushrooms, soy sauce, maple syrup and stock.  Mix well and cook for about 5 mins, stirring regularly, until mushrooms have released their water and have cooked down. 6. Add red wine and cook for 5 mins.  Add barley and potato and mix well.  Cook for another 5 mins or so, stirring very regularly.  The mixture should be moist but not soupy.  When you drag your stirring utensil along the bottom of the pot, liquid should not immediately fill the void. 7. Season with salt and pepper to taste.  Adjust spices as needed. 8. Spread the mixture on a baking sheet lined with parchment paper and place in the fridge to cool down. 9. Make the pie as per usual.  Brush the top crust with plain soy milk and place in the fridge. 10. Preheat oven to 400 degrees with a rack in the bottom third of the oven.  When oven is up to temperature, brush the top crust once more with soy milk.  Bake for about 50 minutes, or until top crust is golden brown.

Zucchini & Feta Cheese Bake

June 8 2015 Meatless Monday 

This quick meal is a great way to transform a bounty of zucchini into a delicious dinner. For a twist try tossing in whatever other seasonal vegetables you may have on hand, such as mushrooms or onions. This recipe comes to us from Mummy’s Fast and Easy. Serves 4 - 3 zucchini, diced - 1 cup frozen peas - 3 celery stalks, chopped - 7 oz. feta cheese - 2 garlic cloves, crushed - 1 cup yogurt - 2 eggs - a handful of fresh parsley, chopped - 1 tbsp. olive oil - salt   Preheat the oven to 390°F. Sweat the garlic, zucchinis and celery in olive oil for about 5 minutes. Add the peas and parsley and season with salt. Cook for another 5 minutes. Grease a baking tray and transfer the zucchini mixture in. Mix in the feta cheese. Bake in the oven for about 20 minutes. Remove and add the yogurt and eggs mixed in advance. Bake for another 10 minutes or until ready. The post Zucchini & Feta Cheese Bake appeared first on Meatless Monday.

The Meatball Shop’s Veggie Balls

March 9 2015 Meatless Monday 

Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce. This recipe comes to us from our friends at The Meatball Shop. Serves 6 (makes about 2 dozen 1 1/­­2-inch meatballs) - 2 cups lentils - 1/­­4 cup plus 2 tablespoons olive oil - 1 large onion, chopped - 2 carrots, chopped - 2 celery stalks, chopped - 1 garlic clove, minced - 1 tablespoon chopped fresh thyme - 2 teaspoons salt - 3 tablespoons tomato paste - 8 ounces button mushrooms, wiped clean and sliced - 3 large eggs - 1/­­2 cup grated Parmesan cheese - 1/­­2 cup bread crumbs - 1/­­2 cup chopped fresh parsley - 1/­­4 cup finely chopped walnuts Combine the lentils and 2 quarts water in a medium stockpot and bring to a boil over high heat. Reduce the heat to low and simmer until the lentils are so (but not falling apart), about 25 minutes. Drain the lentils and allow to cool. Add 1/­­4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium-high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes. Add the mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed. Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils to the vegetable mixture. Add the eggs, Parmesan, bread crumbs, parsley, and walnuts to the cooled vegetable mixture and mix by hand until thoroughly incorporated. Place in the refr igerator for 25 minutes. Preheat the oven to 400 degrees F. Drizzle the remaining 2 tablespoons olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside. Roll the mixture into round, golf ball-sized meatballs (about 1 1/­­2 inches), making sure to pack the vegetable mixture firmly. Place the balls in the prepared baking dish, allowing 1/­­4 -inch of space between the balls and place in even rows vertically and horizontally to form a grid. Roast for 30 minutes, or until the meatballs are firm and cooked through. Allow the meatballs to cool for 5 minutes on the baking dish before serving. The post The Meatball Shop’s Veggie Balls appeared first on Meatless Monday.

Lazy Lentil Soup

December 15 2014 Meatless Monday 

Of all the beans, lentils are the easiest and quickest to cook. The reds are the laziest--meaning you really dont have to do much to them for a great-tasting dish. This recipe comes to us from Stefanie Sacks and appears in her new book, What the Fork are You Eating? Serves 4 to 6 - 1 tablespoon extra virgin olive oil - 2 shallots, thinly sliced - 2 celery stalks, thinly sliced - 1 cup grape tomatoes, halved - 1 sprig fresh rosemary, stem removed, minced - 1 cup red lentils - 6 cups water - 1/­­2 teaspoon salt, or more to taste - Freshly ground black pepper, to taste In a medium pot, heat the olive oil over medium heat. Add the shallots, celery, tomatoes, and rosemary and saute? for 3 to 5 minutes or until the vegetables are slightly tender. Add the lentils, water, and 1/­­2 teaspoon salt. Bring to a boil, uncovered, over medium heat, then reduce to a simmer and cook for another 30 minutes. Add salt and pepper to taste. The post Lazy Lentil Soup appeared first on Meatless Monday.

Wild Rice Salad with Corn and Black-Eyed Peas

November 17 2014 VegKitchen 

Wild Rice Salad with Corn and Black-Eyed PeasThis hearty wild rice salad, embellished with corn, black-eyed peas, veggies, and herbs, is an invigorating melange of flavors, textures and colors. It’s an attractive dish to serve at room temperature, any time of year, at buffets, potlucks, and holiday gatherings. Photos by Evan Atlas. Serves: 8 or more - 1 cup wild rice or brown and wild rice blend - 3 medium carrots, peeled and thinly sliced - 2 large celery stalks, finely diced - 3 to 4 scallions, thinly sliced - 15- to 16-ounce can black-eyed peas, drained and rinsed - 3 cups cooked fresh corn kernels (scraped from 3 to 4 medium-large ears) - 3 tablespoons olive oil - 3 tablespoons balsamic vinegar - Juice of 1/­­2 to 1 lemon, to taste - 1/­­4 cup chopped fresh dill - 1/­­4 cup chopped fresh parsley - Salt and freshly ground pepper to taste - Toasted pumpkin seeds for topping, optional Combine the wild rice in a saucepan with 3 cups water. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 40 minutes. Combine the cooked grain with the remaining ingredients in a serving container while still hot and stir together. Allow to cool to room temperature before serving. If making ahead of time, cover and refrigerate, then bring to room temperature before serving. Top with a scattering of pumpkin seeds, if desired. - Here are more Vegan Potluck Dishes . - Find more ways to make Special Occasions and Entertaining  easier and healthier.

Stocks and Broths for Vegan Soups

September 15 2014 VegKitchen 

Stocks and Broths for Vegan SoupsAdapted from Vegan Soups and Hearty Stews for All Seasons.   Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. I would venture to say that most vegan soup recipes will work as well using water (with the help of a bouillon cube or two sometimes) as they will with a homemade or store-bought stock. With all the fresh ingredients and flavorings in vegetable-based soups, this is generally sufficient for achieving a good, rich flavor. Once in a while, especially for brothy soups, I suggest using a 32-ounce carton of low-sodium vegetable broth to boost flavor. There are many good natural and even organic brands of this kind of soup starter. Here are a few more options for creating a good soup base: Basic Vegetable Stock: If youre a purist, by all means, make your stock from scratch. You need to allow an extra hour before making the actual soup to prepare and cook this stock. Of course you can make stock ahead of time and even freeze it in portions. There will be cooks who prefer making their own stock, and if that includes you, see the recipe further down in this post. Water with bouillon cubes or soup base: The easiest and most economical option. Look for a no-salt vegan brand. My favorite is Rapunzel Vegan Vegetable Bouillon. It’s packed with flavor, organic, and has no added sodium. Each cube is actually equivalent to two standard-sized cubes. Vegetable broth powder: A tablespoon of this type of stock enhancer goes a long way in a pot of soup. However, I don’t recommend it in the ingredients listings, as it’s more difficult to find a low-sodium variety of this product than either bouillon cubes or prepared broths. Prepared vegetable broth: As mentioned above, I sometimes call for this product for brothy Asian soups. I like to use a 32-ounce aseptic carton (Pacific and Health Valley are two brands to look for, among others), rather than canned broth. But it’s your choice; canned vegetable broth can also be a good option, if it is all natural, and low in sodium or salt-free. Following are a handful of stocks and broths, the first two of which are suitable as soup bases. The remaining ones, in the Asian tradition, make good broths to be eaten on their own or lightly embellished. All are very low in fat and calories -- less than 50 calories and less than 2 grams of fat per cup. Basic Vegetable Stock This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh. Makes: About 6 cups - 7 cups water - 1 large onion, chopped - 2 to 3 cloves garlic, minced - 1 large carrot, sliced - 2 large celery stalks, sliced - 1 medium potato, scrubbed and diced - 1 cup coarsely shredded white cabbage - 2 teaspoons salt-free seasoning blend Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency. Onion and Garlic Broth This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to the Basic Vegetable Stock above. It’s also a soothing remedy for the common cold! Makes about 6 cups - 1 tablespoon olive oil - 1 large onion, chopped - 4 to 6 cloves garlic, minced - 1/­­4 cup dry red wine - 6 cups water Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and sauté over medium heat until golden. Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency. Simple Miso Broth Miso is a nutritious, high-protein product fermented from soybeans and salt (or a combination of soybeans, grains, and salt). Available at all natural food stores and Asian groceries (as is the sea vegetable kombu), pungent-tasting miso is most commonly used to make simple broths. Heres a basic recipe, which can be considered a soup in itself. All you need to complete it are a few simple ingredients. Note that once the miso is stirred into water, it shouldnt be boiled. Otherwise, its beneficial enzymes will be destroyed. Makes about 6 cups - 1 recipe Basic Vegetable Stock (above) or one 32-ounce container low-sodium vegetable broth plus 2 cups water - 2 strips kombu (sea vegetable), each about 3 by 5 inches - 2 to 4 tablespoons miso, to taste Combine the stock with the kombu in a 2-quart saucepan or small soup pot and bring to a simmer. Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving. VARIATIONS Embellish miso broth with any of the following: - Diced tofu - Cooked Asian noodles (or or shiratake or kelp noodles, which need no cooking) - Finely chopped scallions - Grated fresh daikon radish or white turnip - Crisp cucumber, seeded and grated   Basic Dashi (Japanese Kombu and Shiitake Broth) Like miso broth, dashi is another traditional Japanese stock that may be embellished in a number of ways, or eaten as is. It also makes a good base for certain Asian vegetable soups. Look for the sea vegetable kombu and dried shiitake mushrooms in Asian groceries or in natural food stores. Makes about 6 cups - One 32-ounce container low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes - 2 strips kombu (sea vegetable), each about 3 by 7 inches - 6 to 8 fresh shiitake mushrooms stemmed and thinly sliced Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer. Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes. Remove the kombu from the broth and discard before serving. VARIATIONS Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth. Once they are al dente remove the soup from the heat, season to taste with natural soy sauce, and serve immediately. Garnish each serving with some finely chopped scallion. Or you can add cook-free noodles like shiratake or kelp noodles once the broth is done and you set it aside to stand for 30 minutes. Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable. Remove from the heat and serve at once. - See more of VegKitchens  Green Kitchen  tips .

Olive Bar Medley with Tofu Feta

August 18 2014 VegKitchen 

Olive Bar Medley with Tofu FetaColorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarkets olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as  pickled peppers or garlic, to spice up the mix. If youd like to pair this up with another appetizer, my suggestion would be something mellow, such as Green Pea, Parsley, and Pistachio Dip  with raw veggies,   plus fresh sliced baguette. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. Serves: 12 - 8 ounces extra-firm tofu - 3 tablespoons lemon juice - 2 tablespoons extra-virgin olive oil - 1/­­4 teaspoon salt - 1/­­4 teaspoon oregano - 1 1/­­2 cups mixed cured pitted olives - 2 celery stalks, thinly sliced on the diagonal - 1 small red bell pepper, cut into narrow strips - 1/­­2 to 3/­­4 cup, cherry peppers, other small pickled peppers, or pickled garlic, or a combination Slice the tofu into 4 slabs, crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. Cut the slabs into 1/­­2 inch dice. Place the tofu in the serving container in which you plan to serve this. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand for 30 minutes. Add the remaining ingredients to the container and toss gently. This can be made ahead of time and refrigerated until needed, or served at once. Spoon small portions of this onto small plates; serve with cocktail forks or toothpicks. Nutrition Information: Per serving: 139 calories; 11.7g fat; 784.2mg sodium; 85.8mg potassium; 6.1g carbs; 0.5g fiber; 0.9g sugar; 3.3g protein - Here are more  tasty vegan appetizers.

Easy Cannellini Bean Soup

May 29 2014 Fatfree Vegan Recipes  

Easy Cannellini Bean Soup I originally made this soup trying to recreate the side of white beans at Zoe’s Kitchen, which is too high in oil to my liking. I skipped the oil and added more broth to turn the side dish into a soup, and it came out delicious and satisfying. Despite of its simplicity, it is one of the most popular soup recipes on my blog. Serve it sprinkled with parsley flakes along with a nice chunk of homemade bread. ~ Alina from Vegan Runner Eats Ingredients: 2 cans cannellini or other white beans, drained and rinsed (or 3 cups cooked white beans) 2 carrots, diced 2 celery stalks, diced 1 medium onion, diced 3 garlic cloves, minced 1 1/­­2 inch piece kombu – an Asian sea vegetable (optional) Water or vegetable broth – the amount equal to 2 empty bean cans (here’s an easy way to make your own veggie broth) 1 bay leaf 1/­­2 Tbsp dried thyme 1/­­2 Tbsp rubbed sage 1/­­2 Tbsp chopped fresh rosemary Salt, pepper to taste Instructions: 1. In a medium-sized Dutch oven or other thick-bottomed soup pot, heat up 1-2 Tbsp water or broth on medium heat until bubbly. Add chopped onion, celery and carrot. Cook for about 5 min, stirring occasionally, adding more water to prevent vegetables from sticking to the pot. Add minced garlic and cook for another 1 min. 2. Add the rest of the soup ingredients except for salt, pepper, and fresh rosemary (if using dried rosemary, halve the amount and add at this time with the rest of the ingredients). Bring to a boil, reduce the heat to medium-low, and simmer for 20-25 min. Taste the soup to check if all the flavors have blended together. If not, simmer for another 5 min. 3. Take out about 1/­­3 of the soup into a bowl, mash with a potato masher until the components of the soup are broken down and look like gravy (this can also be done with an immersion blender). Return the mashed soup to the pot, add salt, pepper and fresh rosemary, stir well, simmer for another 3-5 min. 4.  Just before taking the soup off the heat, check for seasoning. Take out bay leaves and kombu. Let cool for 5-10 min before serving. (C) alinaz1 for Fatfree Vegan Recipes, 2014. | Permalink | 4 comments | Add to del.icio.us Post tags: Eat To Live, gluten-free

Hearty Barley Soup OR Hearty Irish Stew

March 20 2014 Vegan Dad 

Hearty Barley Soup OR Hearty Irish Stew We celebrated the first day of spring today with a snow day for the kids.  We are still below zero here so I am still all about the soups and stews.  If you are having warmer weather and dont feel like soup, I dont want to hear about it.  This recipes makes use of a quick stock--all of the veggie trimmings stuck in a pressure cooker to make a tasty broth.  Using the onion skins helps give the stock a rich colour and flavour, so make sure everything is well-washed.  As noted below, you can use this recipe to make an Irish Stew should you be so inclined.  Two for the price of one! INGREDIENTS Soup - 3/­­4 cup pot barley - water - 3 tbsp oil - 2 large onions, diced - 2 celery stalks, diced - 2 cloves garlic, minced - 2.5 cup peeled potatoes cut in chunks - 2 peeled carrots, halved and cut into thick slices - 2 tsp ground coriander - 1 tsp cumin - 1/­­2 tsp cinnamon - 1 tsp mushroom soy sauce - 2 tsp hoisin sauce - 2 cups peas - salt and pepper to taste Quick Stock - all trimmings from the veggies above (well washed), including onion skins - 10 cups water - 4 dried shiitake mushrooms - 8-10 fresh thyme stems - 1 tsp salt METHOD 1. Cook the barley: put rinsed barley in a pot and cover with 2 inches of water.  Bring to boiling, then reduce heat, cover, and simmer for 30 mins.  Drain before adding to the soup. 2. Make the Quick Stock: while the barley is cooking, put all of the stock ingredients in a pressure cooker and cook for 30 mins.  Pass through a strainer before adding to the soup. 3. Make the Soup: Heat the oil in a stockpot somewhere between med-lo to medium heat.  Sauté the onions and celery for 15 mins, or until they are a deep brown, stirring regularly.  Dont burn them, so watch your heat.  If they are not a nice brown colour, keep going for another 5 mins or so. 4. Add garlic and sauté for 1 min.  Add the spices and fry for 1 min.  Add potatoes and carrots and mix well. 5. Add the strained stock, cooked and drained barley, and the sauces.  Bring to bubbling over high heat, then reduce to low, cover, and simmer for about 30 mins, or until the veggies are tender.  Add peas and heat through. Season to taste with salt and pepper and serve. TO MAKE IRISH STEW No real recipe here, but rather some suggestions of how to use this recipe as the base for an Irish Stew.  Reduce the barley to 1/­­4 cup, add another onion, and more potatoes and carrots.  Add some sage to the spices.  Add a protein source: tofu cubes, seitan chunks, possibly white kidney beans. Up the water to about 12-13 cups.  Add some beer to the mix.  Cook uncovered to reduce the stew down. Thicken the stew after the veggies are cooked by mixing flour in with some soy milk and adding to the stew.  Add a few tbsp of tomato paste for a richer sauce. And make some soda bread!


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