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Winter Lentil Soup

This is amazing soup if you let it sit overnight and reheat it. I serve it with a little sour cream. Vegans will not, of course. I don't use the cheese, but I left it in, because it's in the original recipe.

Winter Lentil Soup
4 leeks, white and green parts only
1 bunches kale
1 tablespoon olive oil
28 ounces tomatoes, canned, whole, drained (I sub two smaller cans of diced tomatoes, and I use the juice, too.)
6 cups water (I use a quart of vegetable stock [Origin brand] and two cups of water)
2 medium sweet potatoes, peeled and diced
½ cup lentils, brown
1 tablespoon thyme leaves, fresh
2 teaspoons Kosher salt
¼ teaspoon black pepper
12 basil leaves, fresh
1 ounce parmesean cheese, grated (optional)


Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you'll need 3 cups.

Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes.

Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Add the water and bring to a boil.

Stir in the kale, sweet potatoes, lentils, thyme, salt, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes.

Spoon into individual bowls. Sprinkle with the Parmesan (if using).

Tip: Basic brown lentils retain their shape better during cooking than pricier red and yellow lentils, so they're terrific for soups. You can substitute green lentils, which taste slightly peppery.

To Freeze: Omit the Parmesan. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes. Ladle into individual bowls and sprinkle with the Parmesan (if using).

Hellooooo????

Is anyone but me still following this community?

Come on, someone MUST have something good.

Actually, I do. A lentil soup recipe that's really good, and an improvement on a black bean soup recipe that I posted some time ago.

I'll get them up here soon.

Summer Lunch Salad

This is a pretty good salad, especially since it's mostly canned ingredients and you can throw it together in a hurry. We had it for dinner last night, and then took the leftovers, added an avocado and some torn lettuce leaves, and voila! Lunch!

Summer Salad

Ingredients
1 ⅔ cups whole green beans, canned, (1 can, Del Monte, drained)
1 ⅔ cups wax beans, canned, (1 can, Del Monte, drained)
1 ⅔ cups diced white potatoes, canned, (1 can, Del Monte, drained)
1 ⅔ cups hearts of palm, canned, (1 can, Haddon House, drained)
1 ⅔ cups artichoke hearts in brine, quartered, canned, (1 can, drained)
1 ⅔ cups red beans, small, canned, (1 can, drained and rinsed)
¼ cup red bell pepper, chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons dijon mustard
½ teaspoon dried marjoram
½ teaspoon dried thyme
½ teaspoon kosher salt

Method

Cut the hearts of palm into 1/2 inch pieces. Combine first seven ingredients in a large bowl.

Whisk together the balsamic vinegar and mustard in a small bowl. Add the olive oil and whisk until well blended. Add herbs and salt.

Pour dressing over vegetables, toss and refrigerate to blend flavors. Serve with good bread.

Notes

You can add avocado to this salad; it's great. Torn lettuce leaves to make it more of a side salad and allow you to stretch it further.

Italian Baked Zucchini

I love this recipe, and I thought I'd lost it. This is really good. Don't let the vinegar scare you!

4 small zucchini, (about a pound)
¼ cup olive oil, divided
½ teaspoon salt
½ teaspoon black pepper
⅓ cup romano cheese, grated
⅓ cup bread crumbs
1 tablespoon capers
1 teaspoon oregano
3 tablespoons vinegar
Method
Heat the oven to 450 degrees.

Trim the zucchini, and cut in rounds about 1/2-inch thick. Spread 1 tablespoon of oil in the bottom of a 9 x 13 inch baking dish. Add zucchini, sprinkle with salt and pepper and drizzle another tablespoon of oil over it.

Bake 10 minutes.

In the meantime, combine cheese, breadcrumbs, capers and oregano in a small bowl. Add the remaining oil, and stir to moisten the crumbs.

Remove zukes from the oven, sprinkle with vinegar and stir. Sprinkle with breadcrumb mixture, return to oven and reduce heat to 400 degrees.

Bake 20 to 30 minutes.

Chickpea, Black Bean and Spinach Curry

Adapted from Vegan With A Vengeance, by Isa Chandra Moscowitz

  • 15 ounces tomatoes, canned, diced

  • 3 tablespoons vegetable oil

  • 2 teaspoons mustard seed

  • 1 onion, large, dice

  • 4 garlic cloves

  • 2 tablespoons fresh ginger, minced

  • 3 teaspoons curry powder

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1/8 teaspoon ground cloves

  • ½ teaspoon ground cinnamon

  • 3 cardamom pods

  • 1 teaspoon salt

  • 10 cups fresh spinach, chopped

  • 15.5 ounces chick peas, (1 small can)

  • 29 ounces black beans, canned



Remove the tomatoes from the can. Put the tomatoes in a bowl and reserve 1/4 cup of the juice in the can.

Drain and rinse the chickpeas and black beans.

Preheat a medium saucepan over moderate heat; pour in the veg oil and then the mustard seeds.

Let the seeds pop for about a minute, then add the onion, turn up the heat to mid-high and saute for 7 to 10 minutes, until the onion begins to brown.

Add garlic and ginger, and saute 2 more minutes.

Add spices, salt and 1/4 cup of the reserved tomato juice; saute one minute more.

Add tomatoes and heat through.

Add handfuls of spinach, mixing each addition until wilted.

When all the spinach is wilted and mixture is liquid-y, add the drained chickpeas and black beans.

Lower the heat, cover and simmer for 10 more minutes, stirring occasionally. Taste, and adjust the spices.

Simmer uncovered for about 10 more minutes, or until a thick, stewlike consistency is achieved.

If you can let this sit refrigerated overnight and serve it the next day, it's even better. Use fresh ginger, not the jarred stuff. It makes a difference.

Vegan Eating On Holidays

You know, this eating plan would be a lot easier if there weren't so much ritual and tradition associated with holiday meals. Easter dinner means ham to some people; in my house it's lamb, done with rosemary and garlic. It's also asparagus, salt potatoes and white rolls, but they aren't the problem. I suppose I could mold chickpeas into little lamb chop shapes, but somehow, it won't be the same.

Well, we are eating this way by choice rather than by conscience, and we break the dairy rule quite often, so maybe I'll get a few little lamb chops anyway. We haven't had meat in weeks.

So, yeah.

Squash and Tomatillo Soup

a bit later than promised, but here it is nonetheless. one of my absolute favorite recipes ever; goes perfectly with cornbread or biscuits. this can be made just as easily without the chicken (i actually prefer it vegetarian).

Squash and Tomatillo Soup
Serves :
six to eight

28 oz. can diced tomatoes with green chilies *
26 oz. can tomatillos, drained **
1 lb. boneless chicken, cubed
2 C chopped onion
1 Tbs olive oil
4 cloves garlic, minced
3 C butternut squash, cubed
3 C butternut squash puree soup/stock
3 C vegetable stock
14 oz. can corn (undrained for more liquid, drained for less)
3 tsp. minced chipotles in adobo sauce ***
salt, pepper, chili powder to taste

* if you can't find mexican style tomatoes, any variety will do.
** if you can't find canned tomatillos, substitute another can of diced red tomatoes; or use 12 fresh tomatillos, husked, halved and roasted (put in baking dish in oven @ 450 degrees for 30 min).
*** chiles in adobos auce come in a small can; they are quite spicy, and the seeds are the hottest part. scrape out as many as possible so the smoky flavor is preserved without being too hot.

Directions :
In large soup pot, saute chicken in olive oil and chili powder for 5 min. over medium heat. Add onions and garlic, salt and pepper. Cook 5 more min, stir frequently. Stir in stocks, squash, diced tomatoes w/juice and corn. Bring to a boil, lower heat and simmer until squash is tender (15 - 25 min, until you can break a piece easily with a fork). Add chipotles and tomatillos. Cook 5 more minutes and serve hot with any or all of the following :
- lite sour cream
- chopped cilantro
- avocado cubes
- crushed tortilla chips
- goat cheese or shredded cheddar

my favorite way to do this is to stir in a little goat cheese and sour cream, and stick a few slices of whole grain bread with butter on the side. YUMMY. :D

Mar. 20th, 2009

hello everyone,

it's been a while since i've written anything here, i think the same goes for most of you. but i'd like to see this little community get back up and running again-- i was flipping through our entries and really loving what i saw, and so i'd like to encourage everyone still reading here to think about posting something over the course of the next week or two, just to get us all talking about food and recipes again. even if all you have to post is a question, that's fine!

i'll be posting one of my favorite recipes tonight when i get home-- butternut squash soup with corn, chicken and tomatillos. :D

with love,
emily
This will be dinner tonight. I think it'll be spicy but GOOD.

5 turkey sausage patties
2 cloves of garlic
1/2 T Cumin
1/2 T Coriander
1/2+ T Cayenne red pepper
1 t allspice
1 t paprika
1 t red pepper flakes
Salt & Pepper to taste
1 can diced tomatoes (~15 oz)
1 can sweet corn (~15 oz)
1 can pinto beans (~15 oz)
1 small can salsa verde (~7 oz)
1/3 pkg lipton onion soup mix
2 c beef boullion
Chalula & chalula lime seasoning to taste

Mince garlic and sautee. Add turkey sausage patties and chop into small bits as they brown.

Transfer sauteed turkey and garlic to crock pot. Grind spices (I used mortar and pestle) and add to mixture. Add all other ingredients. Put on lid and set crock pot to low. Cook 6-8 hours.

Optional -- add a bottle/can of lager beer.
Optional -- thicken chili soup with a bit of cornmeal right before serving.

Tags:

Wilted Spinach and Escarole

This is easy, and the proportions are not important. Use as much as you like. Figure on one 9-oz bag of washed spinach and or escarole per two people; this is not a generous serving. Greens cook down like you wouldn't believe!

Olive oil
Mirepoix (chopped carrots, celery and onion)
Fresh spinach (trim the stems if they are long and fibrous)
Fresh escarole, chopped

Wash the spinach and escarole carefully; it's sandy when you buy it and sand really sucks between your teeth. To wash leafy greens, by the way, scrub your sink clean, fill it with cold water and add just one or two drops of dishwashing liquid. Really, just a drop or two. Drop in your greens and swish them around. Put the greens in a colander, set them aside and drain the sink, making sure to rinse all the sand and dirt and bugs down the drain. Repeat as often as you are still getting dirt from the greens. When the wash water is clean, do it one more time with plain water, no soap.

This is why I pay extra for the washed greens.

Leave a little water clinging to the greens, but they should not be dripping.

Now, heat the olive oil (be generous) in the bottom of a dutch oven and add the mirepoix. Stir, and cook over medium heat until the onion and carrots are browned. You can turn off the heat now if you're working ahead.

Once your main course is done and in a warm oven, you can finish this. This is your last step, and the greens will have to be served almost immediately. They don't keep well.

Heat the mirepoix again. Put the wet greens on top, and cover. Turn the heat to low. It will take a few minutes for the greens to wilt; stir occasionally, because the greens on the bottom will, unsurprisingly, wilt first.

When the greens are wilted but not slime, mix well with the mirepoix and turn into a serving dish.

You can top with butter, toasted pine nuts, sun-dried tomatoes, lemon or feta cheese, or any combination of these, or nothing at all!