Lentil Shepherd's Pie for Two

On Sunday afternoons my husband and I used to head over to our local British Pub to watch the game, drink a couple of Harps and indulge in pub fare.  He always ordered bangers and mash, or fish and chips and my favorite was shepherds pie!  I cringe now thinking about how unhealthy we were eating. So now we still enjoy going to the pub, but we come home and I make our own favorites. 

You can make shepherds pie with tempeh, seitan, TVP or just veggies, but I like using lentils.  Lentils are full of fiber, iron and protein and are good for the heart!  My favorite lentils to purchase are black beluga or French green lentils because they hold their shape during cooking.  But my local market didn't have any and so I purchased the brown lentils instead.  When cooking brown lentils don't follow the directions on the package and cook for 25-30 minutes because you will end up with mush.  I bring four cups of water to a boil, stir in 1/2 cup lentils, bring to boil again, remove from heat, cover and let sit for 20 minutes--they are perfect every time!

Look past my dirty oven (it gets used quite a bit) and see the ramekins bubbling in the oven, almost ready to come out.  I add peas to the mixture, but I also like adding more when I pull them out of the oven for color and freshness.  For the mashed potatoes, you want them to be stiff especially if you are going to pipe them into a design.  If they are too loose they will spread out and deflate while baking.  I used 3 medium sized organic russet potatoes, mashed with Earth Balance butter and cashew cream (see below) and nutritional yeast for a cheesy flavor.  Finally, garnish with fresh parsley or chopped chives.

Brown Stock/Sauce:

4 oz cremini mushrooms, sliced

1 small onion, sliced

3 cloves garlic, smashed

1/2 cup red wine

1 tbsp tomato paste

2 sprigs fresh thyme

1 sprig fresh rosemary

1 bay leaf

4 whole peppercorns

4 cups vegetable stock

Salt and pepper to taste

Method:

• Brown mushrooms and onions in a sauce pan with 2 tbsp olive oil, add garlic and red wine and reduce until wine is almost gone
• Stir in tomato paste and all all other ingredients and cook on medium for about 30 minutes until reduced by half and dark brown and rich in flavor
• While sauce is cooking start lentils (see above), drain and set aside

Ingredients:

4 oz cremini mushrooms, sliced
1/3 cup of small diced carrots
1/3 cup of small diced celery
1/2 cup of small diced onion
4 cloves of garlic minced
1 tbsp fresh thyme minced
2-3 tbsp vegan Worcestershire sauce
1 tbsp Earth Balance Butter melted with 1 tbsp flour to create thickening paste
2 tbsp cashew cream (1/2 cup soaked cashews, drained with 1 cup water, blended in a high speed blender until smooth)
1 cup cooked lentils (see above)
1/2 cup frozen peas (plus more for garnish)
Kosher salt and black pepper to taste
Chopped fresh parsley or fresh chives for garnish

Method:

• Preheat oven to 350 degrees
• Add olive oil and mushrooms to a medium sized sauce pan and cook until brown
• Add carrots, celery, onion and garlic and cook until soft
• Strain brown stock/sauce into pan pressing on solids to release all the juice and add cooked lentils and stir to combine
• Depending on how thick the sauce is you may need to add the beurre manie (butter and flour mixture to thicken--I whisked in about 1 tbsp)
• Add cashew cream and salt and pepper to taste
• Just before filling ramekins stir peas into mixture
• Make mashed potatoes (see above) and pipe on top of mixture
• Bake until bubbling about 20-25 minutes
• Garnish with peas and chopped herbs and enjoy along with a cold Harp beer or a glass of red wine!  And don't forget to turn on the game! 

Spicy Korean Kimchi & Tofu Noodle Soup

I can't believe that I haven't posted to my blog for almost an entire year!  Where has the time gone?  Where have I been, what have I done for the past 347 days!  I don't know, but I have so many delicious vegan recipes that I want to share with you so hopefully this will be one of many more to come in 2014!

Also, it is cold in the Bay Area!  What is up with the weather?  It was 75 degrees the day after Thanksgiving and now it's hovering around 45 during the day and below freezing at night.  I know that it's winter and all but there is a reason why we live here...mild temps!  To keep warm this past week we've been eating a lot of comfort foods and nothing hits the spot more than a big bowl of Spicy Korean Noodle Soup!

When I make soup I really don't measure--I just throw a bunch of ingredients in the pot, season and simmer.  So my measurements are not exact but the soup will still be delicious.  And if you don't have all the ingredients, no worries--we have ways to improvise!  One of my favorite foods to eat right now--actually, I'm addicted to it--is raw, vegan Kimchi.  There are several brands you can find in the specialty market, but my favorite is Wildbrine.  It has a beautiful red color from the Korean red pepper paste (Gochujang), subtle heat and a refreshing tang from the fermentation.  If you can't find Kimchi and don't have time to make your own (which I plan to start doing), then just add shredded Napa cabbage to the soup along with a tablespoon of Bragg's Organic Raw Apple Cider Vinegar.

The hardest ingredient to locate if you don't have a Korean/Asian market close by is the Gochujang to make your paste.  Be wary of purchasing already made red pepper paste and check the ingredients closely because most contain fish or shrimp sauce.  But if you find the powder then it's easy to make your own paste for the soup base--you just add a little oil to the powder, mix and you're all set.  Unfortunately, you cannot substitute cayenne or crushed red pepper in place of the Gochujang.  They have a totally different type of heat.  The Gochujang has an earthy heat that you can build on, where as cayenne would be too hot.   

This recipe serves two to four depending on your serving size and it can be served with wheat noodles, rice noodles or brown or white rice.  I used Korean hand cut fresh noodles purchased at the Korean market.  One plus about living in the Bay Area is that within 3 miles of my house I have just about every type of ethnic market you could ever ask for!  Makes cooking and trying new recipes very easy!

Soup Base:

8 Cups filtered water
1 three inch piece of Kombu
1 Tbsp minced garlic
1 Tbsp minced ginger 
1-2 Tbsp white or yellow Miso paste (optional)
1/4 cup Bragg's Liquid Aminos, Soy Sauce or Tamari
2 cups sliced mushrooms (I used baby portobellos)

Method:

• Add all ingredients to a five quart pot, bring to a boil and simmer for about 20 minutes.  Before adding the other ingredients, remove Kombu.

Ingredients:

1-2 Tbsp Korean red pepper powder (add more or less depending on heat)
1 Tbsp mild flavored oil (I used grapeseed oil)
1 small yellow onion sliced, about 1 cup
1-1/2 cups extra firm organic tofu, diced small
2 cups raw, fermented vegan Kimchi (Wildbrine, or Sinto are good)
1 cup thinly sliced radishes, or white turnips
2 green onions sliced on a bias for garnish
Kosher or sea salt to taste
Wheat Udon or rice noodles, cooked, rinsed and drained

Method:

• Add red pepper powder, along with oil to a small bowl and stir to combine.  If you don't like heat, start out with 1 Tbsp.  You can always add more to the soup while it is simmering.
• Cook noodles according to package directions, rinse under warm water and drain.
• Remove Kombu and add sliced onion, tofu, red pepper paste and kimchi.
• Bring to a boil, reduce to a simmer and cook for 15-20 minutes for flavors to combine.
• Five minutes before serving, add radishes or turnips and season with salt to taste.
• Place noodles in a bowl and ladle piping hot soup over noodles and garnish with green onions.
• YUM...Enjoy!   

 

 


 

Green Tea Soba Noodle Soup

The health benefits of green tea have been proven to reduce the risks of heart disease and certain types of cancer.  Green tea contains catechins, an antioxidant that helps remove free-radicals from the body that can damage DNA and potentially increase your risk of getting cancer.  Other foods that contain catechins are grapes, berries, red wine and chocolate.  Green tea is also minimally processed--it is withered and steamed and therefore the catechins are more concentrated.  Now, I do not have a medical background and I'm not a registered dietitian, but I can tell that just by looking at this soup and even better eating it--that the health benefits are pretty amazing!   

When looking for green tea noodles, read the back of the package carefully.  Some products may contain green food coloring to obtain a bright green color.  Food coloring does not belong in any food product so stay clear of it.  Also, some noodles contain white wheat flour instead of buckwheat flour, which will result in a brighter green color.  For this soup I used the buckwheat version, but I have both in my pantry.

Broth Soup Base:
(Serves 2)

6 cups filtered water
1 3" piece of dried kombu (kelp seaweed found in Asian markets)
2 star anise pods
1" piece of peeled fresh ginger
1/4 cup dried porcini mushrooms
3 tbsp low-sodium tamari sauce
1-2 tsp miso paste
 
Method:

• Place water, kombu, star anise, ginger and porcini mushrooms in a large sauce pan, bring up to a boil and immediately remove pan from heat.  Cover the pan and let the ingredients steep for 30 minutes, or more to extract the flavors.
• Strain the broth and return the liquid to the pan and add tamari sauce and miso paste.  Bring broth to a slight simmer, making sure that the miso paste has dissolved and then add ingredients of choice.

I used only organic ingredients in the soup--green onions, carrots, enoki mushrooms, baby bok choy, freshly made soybean cake (tofu found in Asian markets), ChaSoba green tea noodles and fresh mint.  But you can add whatever ingredients you like such as edamame, shiitake mushrooms, broccoli, or spinach.

 

I also add the vegetables to the hot soup just before serving and only cook them for a minute or so because I like them to be vibrant and crisp tender.  Also, I cook the noodles separately and then rinse them in hot water to remove any starch and then add them to the soup, just before serving.

 

Finally, I garnished the soup with fresh mint, but Thai basil would also be good.    
 

Apple-Butternut Squash Soup with Ancho Pepitas

Butternut squash or any winter squash soup can taste really bland unless you combine it with certain ingredients that bring out its natural sweetness.  Some squash soups that I've ordered out in restaurants or from store bought containers almost taste like baby food--pure squash puree with no added flavors whatsoever.  This is great if your are introducing your baby to squash for the first time and you want to whip up a bland blended puree, but not so much for the paying customer.  Ingredients that I like to use with butternut are apples, oranges, ancho chilies, maple syrup and toasted nuts or seeds.  Also the consistency of the puree has to be velvety smooth--not to thin or not to thick.

When I worked for the restaurant we always had butternut squash soup on our banquet menu in winter and it was really good.  We would make 10 gallon batches of it for parties and it would be gone by the end of the evening.  Here's a photo of the soup ready for food runners to take out to guests.  You can't tell from the photo but there is at least 30 bowls in the window for pickup.  

I have been really trying to cut back on all processed oils in my diet since the new year.  The only oil I use is first-cold pressed extra virgin olive oil and I use it sparingly.  In this recipe I used 3 tsp and that was for roasting the butternut and apples--so this recipe is basically oil free and you can't even tell that the oil is missing!

Disclaimer:  I never measure for my recipes unless it's a difficult recipe or a new technique that I've never used before, or if I'm baking.  Everything that I make is by sight, smell and most importantly taste.  Therefore, if the soup is too thick then add additional vegetable stock--if it's too thin then reduce it down further.  If you want more kick to the recipe then add additional ancho chili powder.

Ingredients:

3 1/2-4 lbs butternut squash, washed, sliced in half, roasted
2 organic apples such as pink lady, fuji, or gala, sliced into 1/4" slices, roasted, about 2 cups (leave skin on)
3 tsp extra virgin olive oil
2 garlic cloves, sliced
1 medium onion, sliced
1 tsp fresh thyme
1 cup Martinelli's Sparkling Apple Cider
8 cups low-sodium vegetable stock
1-2 tsp ancho chili powder (more or less depending on taste)
2 tbsp pure maple syrup
1/2 orange, squeezed
Kosher salt and black pepper to taste
Toasted ancho chili pepper pepitas for garnish

Method:

• Preheat oven to 450 degrees.  Slice butternut squash in half and rub with 2 tsp olive oil, salt and pepper.  Roast in the oven for about 30-35 minutes until tender and lightly golden brown.  Remove from oven and let cool.  Scoop out seeds, peel and dice into large chunks.  Set aside.
• Turn oven down to 350 degrees and toss apple slices in 1 tsp olive oil.  Roast in the oven for about 15 minutes until tender and lightly golden brown.  Remove from oven and set aside.
• In a large dutch oven or stock pot, add onion, garlic, thyme and apple cider.  Bring mixture to a simmer and cook until apple cider is reduced and onions are soft.
• Add squash, apples, vegetable stock, maple syrup, ancho chili powder to taste and bring to a boil.  Reduce to a simmer and cook for about 30 minutes for flavors to combine, adding salt and pepper to taste during cooking process.
• Puree mixture in several batches in a blender on high until smooth.  Return to pan and add freshly squeezed orange juice and adjust seasoning if necessary.
• Garnish with toasted pepitas.  
• For the pepitas I used a 1/3 cup of raw pepitas, 3/4 tsp ancho chili powder, 1/4 tsp finely grated sea salt and 1/4 tsp olive oil.  Toast the pepitas first, then add to a bowl and then toss with olive oil and spices. 

Mexican Pozole Soup

As you can see I'm still on my soup kick.  Soup is perfect for December when you're really busy running around shopping and it's cold outside.  And it has been really chilly in the Bay Area this past week.  It's also inexpensive and nutritious.  I was going to make udon soup but hubby wanted pozole.  I've never been a big fan of pozole because I don't like hominy--it's a texture thing for me.  But this soup has so many other textures with the addition of pinto beans and the cabbage salad that I don't mind the hominy.  Also, I love the flavor and color of this soup from the dried chilies--really looks festive with the brick red broth and bright green salad. 

Ingredients: 

6-8 dried New Mexico Red chilies, depending on size, stemmed, seeded, soaked

2 dried Ancho chilies, stemmed, seeded, soaked

1 dried Chipotle chili, optional, stemmed, seeded soaked

3 cups filtered water

1 14 oz can diced tomatoes

1 medium yellow onion diced small

1 green pepper, seeded, diced small

2 tbsp minced garlic

3 cups low-sodium vegetable stock, or more depending on consistency

1 tsp ancho chili powder

1 tsp coriander powder

1 1/2 tsp cumin powder

1 1/2 tsp Mexican dried oregano

3/4 cup dried pinto beans, soaked overnight, cooked until tender, or 1 14oz can rinsed

1 28 oz can white hominy, drained

Kosher salt and black pepper to taste

1 tbsp extra virgin olive oil

Tapatio Hot Sauce, optional

Method:

• Bring water to a boil, remove from heat, add dried chilies, cover and soak for 30 minutes until tender.
• Place chilies and liquid in blender and blend on high until smooth.  If you don't have a high-speed blender such as a Vita-Mix, you may need to strain the mixture.
• Add diced tomatoes, and blend on high again.  Set aside.
• In a dutch oven or stock pot, add olive oil and saute onions and garlic for about 5 minutes until onions are soft.
• Add green peppers, spices, chili/tomato sauce, vegetable stock and salt and pepper to taste.  Bring to a boil, reduce to a simmer and cook for about 30 minutes for flavors to combine.
• Add pinto beans and hominy and cook until heated through for about 5-10 more minutes.  Reason with salt and pepper if necessary.
• Ladle into bowls and garnish with cabbage/radish salad.

Cabbage & Radish Salad:

1 1/2 cups thinly shredded green cabbage

1/4 cup thinly sliced red radish

1/2 avocado, finely diced

1-2 tbsp finely minced jalapeno

2 tbsp fresh mint, cilantro or parsley

Juice of 1 lime

Kosher salt and black pepper to taste

Cajun Gumbo with Farro, Black-Eyed Peas & Kale

Gumbo's are normally made with a roux consisting of oil and flour that is slowly cooked until it develops a deep chestnut color.  The purpose of the roux acts as a thickening agent for the gumbo.  I don't find roux's to be very healthy and so I don't use them in my cooking.  I prefer to thicken my gumbo's the natural way using a starchy grain such as farro perlato or hulled barley.  Another option is to use okra or filé powder to thicken the gumbo--but I'm not a big fan of these either.  Also, I like a spicy gumbo and so I make my own Cajun seasoning blend.  If you purchase Cajun seasoning in the store, read the label and choose a brand that does not contain salt, or make sure that salt is listed at the bottom of the ingredient list.  Some brands are just too salty and can ruin your soup.  You can always add more heat, but you can't remove salt.

Ingredients:

1 medium yellow onion, diced small
1 organic green pepper, diced small
1 cup organic celery, sliced 
1 tbsp minced garlic
2 tsp Cajun seasoning (more or less to taste)
1 14 oz can tomato puree
1 14 oz can diced tomatoes
1 bay leaf
10 cups low-sodium vegetable stock
1/2 cup black-eyed peas
1 cup farro or hulled barley
4 cups organic chopped kale or collard greens, stems removed, washed
1/2 cup cut blanched green beans or okra, optional
Kosher salt and freshly ground black pepper
1 tbsp extra virgin olive oil
Louisiana Hot Sauce, optional

Method:

• Using a dutch oven or stock pot, add olive oil, onion and garlic and cook for about five minutes until onions are soft.
• Add Cajun seasoning, tomato puree, diced tomatoes, bay leaf, vegetable stock and bring to a boil.
• Add black-eyed peas and reduce to a simmer and cook for about 10-15 minutes.
• Bring soup back up to a boil and stir in farro, green pepper, celery, salt and pepper to taste and stir to combine.
• Reduce heat and simmer soup for 30 minutes until farro and black-eyed peas are tender.
• Just before serving, add chopped kale and green beans/okra, if using and heat through for about 3 minutes until kale is wilted.
• Remove bay leaf before serving and serve with Louisiana Hot Sauce. 

Creamy Minnesota Wild Rice Soup

I've been on a soup kick ever since Thanksgiving.  This past week I've made Minnesota Wild Rice, a Tunisian Vegetable-Garbanzo Bean with Spicy Harissa, and a New Orleans Farro Gumbo.  But wild rice soup is definitely one of my favorites.  I just love the texture and the nutty flavor.  Plus it's gluten-free and packed full of nutrients such as B vitamins niacin, riboflavin and thiamine, as well as potassium and phosphorus. It is also considered a complete protein, containing all of the essential amino acids.  Unfortunately, most stores sell a cultivated-hybrid version of wild rice, which is what I used.  But I'm definitely going to seek out the real deal even though it's more expensive so that I can do a comparison.  Either way--it's definitely a grain that you want to keep in your pantry and use often!

Ingredients:

(Serves 4)

1 cup small diced carrots

1 cup small diced celery

1 large leek, white and light green parts only, small diced and washed

1 tbsp finely minced garlic

1 tbsp finely minced fresh thyme

1/4 cup pale dry sherry

8 cups low-sodium vegetable stock (I used Rapunzel)

1/4 cup vegan "chicken" flavored seasoning (found in the bulk section of Whole Foods), optional

3/4 cup organic wild rice

2 tbsp cornstarch

3/4 cup cashew cream or soy milk (if you use soy milk you may want to add a little more cornstarch to thicken to your liking)

1/4 cup minced chives

Kosher salt and black pepper

Method:

• In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.
• Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).
• Bring broth to a boil and stir in brown rice along with celery and carrots and salt and pepper to taste.
• Reduce to a simmer and cook until rice is tender about 45 minutes.
• Five minutes before serving, whisk together cashew cream or soy milk with cornstarch and add to soup, stirring slowing for about 3-4 minutes until soup thickens.
• Check for seasonings and add more salt and pepper to taste.
• Garnish with minced chives.

Cashew Cream:

1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water

Method:

• Drain cashews and place in a blender along with filtered water and blend on high for about 4 minutes until creamy.  
• Strain mixture.  You should have about 3/4 cup of cream.  If less, add additional water.

 

Mushroom Barley Soup

Somebody kill me now.  I haven't had a cold since March of 2004, but while in Portland this past weekend some family members had the sniffles (you know who you are...:-) and since I'm long overdue for getting sick, the germs decided that I would make an excellent host. 

Anyway, I'm feeling kind of miserable and so all I wanted for dinner was soup--even though it was 78 degrees outside today. And as I type this post I'm having a big bowl of my mushroom barley and it is delicious!  Afterwards, I'm going to curl up on the sofa with a big mug of herbal tea and crash for the remainder of the evening.  Hopefully tomorrow will be a better day and I'll start my Thanksgiving series, I promise!

Ingredients:
(Serves 4)

1 cup hulled barley, soaked overnight, drained
5 cups filtered water
1 tsp kosher salt
10 oz cremini mushrooms, stems trimmed and thinly sliced
1 medium onion, diced small
1 tbsp minced fresh thyme
1 tbsp minced garlic
1 tbsp unbleached a/p flour
6-7 cups vegetable stock, heated
1/4 cup dried porcini mushrooms, steeped
1 cup sliced organic celery, about 2 stalks
1 cup diced carrot, about one large
1 cup diced Yukon gold potato, about 1 medium/large
1 bay leaf
1 cup frozen green peas
2 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Minced parsley for garnish
Note:  If you want to make this gluten free then substitute short-grain brown rice for the barley and cornstarch for the flour.  You may need to add more thickener since the barley acts as a natural thickening agent.

Method:

• Drain barley and place in a sauce pan.  Add filtered water and 1 tsp salt, bring to a boil and reduce to medium-low and cook for one hour until tender, adding more water if necessary.  When finished drain barley, reserving 1 cup of cooking liquid and set aside.
• Heat vegetable stock to a boil, add dried mushrooms, remove from heat and let steep for 30 minutes or until barley is finished cooking.  Drain vegetable/mushroom stock and set aside. 
• In a large dutch oven or pot, heat olive oil and add sliced mushrooms and cook until golden brown, about 10 minutes.
• Add onion, garlic, thyme, salt and pepper to taste and cook for another five minutes until onions are soft.
• Stir in flour and mix well and then add 6 cups of vegetable stock, along with 1 cup of barley cooking liquid and bring to a boil.
• Next add celery, carrots, potatoes and bay leaf and reduce heat to medium-low and simmer for about 20-30 minutes for flavors to combine.
• Stir in barley and green peas and heat through, adding more stock if too thick.  Check for salt and pepper and add more if desired.
• Remove bay leaf and garnish with minced parsley.

 

Potato-Leek Soup with Chives

This is a quick and easy recipe to use up any leftover Roasted Garlic & Chive Mashed Potatoes.  If you don't have prepared mashed potatoes on hand then purchase two pounds of russet potatoes and cook and puree them before adding to the soup base.  Or you can cook the potatoes in the soup and puree all the ingredients together into a smooth puree.  I like cooking the potatoes separately because I like the texture of the sauteed leeks.  I served this soup with my homemade Whole Wheat Herb-Focaccia.

Ingredients:

2 lbs left over garlic and chive mashed potatoes
1 leek, sliced into half moons, rinsed (white and light green parts only)
1 tbsp minced garlic
1 tbsp minced thyme
1/2 cup white wine
4 cups vegetable stock
Kosher salt and black pepper to taste
1 tbsp extra virgin olive oil

Method:

• In a large sauce pan, heat olive oil on medium-low heat and add sliced leeks.  Cook until leeks are soft, about 5-7 minutes.
• Add garlic, thyme and white wine and reduce until wine has evaporated.
• Add mashed potatoes, bring to a boil, reduce to a simmer and cook for about 30 minutes until thickened and for flavors to combine.
• Season with salt and pepper if needed and garnish with chopped chives.

Curried-Cauliflower Puree with Candied Almonds

This is my favorite soup to serve during the fall.  With cauliflower in season and paired with the warm spices of the curry powder, it truly hits the spot on a chilly autumn evening.  I garnished the soup with candied almonds (cauliflower and almonds are a perfect match) and drizzled it with Major Grey chutney.  The flavors and textures of this soup are amazing--spicy, sweet, velvety smooth and crunchy--and I know it will be one of your fall favorites as well.

Ingredients:

1 large head cauliflower, cored and broken into florets of even size
1 medium yellow onion, sliced
1 tbsp minced garlic
2 tsp minced fresh thyme
1/2 cup white wine
2-3 tsp Madras Curry Powder, or other high quality brand
4-6 cups vegetable stock
1 cup cashew milk (see below) or other non-dairy milk
2-3 tbsp extra virgin olive oil
Kosher salt and black pepper to taste
Major Grey chutney
Candied almonds
Parsley sprigs
Note:  Purchase a chutney that is smooth instead of chunky.  Spoon about 1/4 cup into a small sauce pan, add 1-2 tbsp water and heat until smooth and pourable.

Method:

• Pre-heat oven to 400 degrees.  Toss cauliflower florets with 1-2 tbsp olive oil and salt and pepper.  Place on a sheet tray roast until lightly charred about 20 minutes, flipping cauliflower half way through the cooking time.
• In a dutch oven or stock pot, heat 1 tbsp olive oil and saute onions with a little salt and pepper until soft about 5 minutes.  Add garlic, thyme and deglaze with white wine and cook until almost all the wine is absorbed and onions are creamy.
• Add 4-1/2 cups vegetable stock, and curry powder to taste.  Bring to a boil and reduce to a simmer and cook for about 20-30 minutes.
• Stir in cashew milk and heat through and place mixture in a blender and blend until smooth, adding additional stock if needed to get to the right pourable consistency.  Season with salt and pepper to taste and keep warm until ready to serve.
• When ready to serve, drizzle with chutney and garnish with almonds and parsley.

Candied Almonds:

1/2 cup sliced raw almonds
3 tbsp agave syrup

Method:

• Heat a small saute pan on medium-low.  Add almonds and agave and cook for about 4 minutes, stirring constantly until syrup has coated the almonds and they are golden brown.  Remove almonds from the pan and spread out on a silpat or parchment paper to cool.  Once cool, break up large chunks and set aside.

Cashew Milk:

1/2 cup raw cashews
1 1/2 cups filtered water
1 tsp agave syrup
1/2 tsp vanilla extract
Note:  To give a creamy texture to recipes, cashew milk is my number one choice because of the high-fat content.  You will have some milk left over--you can use it in your morning cereal, add to smoothies or freeze for another use. 

Method:

• Soak cashews for four hours or over night in filtered water.
• Drain water and place cashews in a blender and cover with 1 1/2 cups filtered water.
• Blend on high until smooth.  If you have a high-speed blender, you do not need to strain; otherwise strain before using.

 
 

  

 

Pumpkin-Sage Soup with Apple Cider Cream

The first time I ever cooked Thanksgiving dinner on my own was for my soon to be in-laws in their tiny 9x7 kitchen with no counter space.  Saying that I was "stressed" was an understatement.  I think my husband used the term "manic".  I'm not certain if my personality shined and made a good impression on them that day, but thankfully my food did.  And every Thanksgiving since, my husband compares my cooking to the first time--his all-time favorite.      

 

The big hit of my Thanksgiving dinner was my pumpkin soup--the centerpiece of the table.  I think that they were all quite surprised when I placed a large pumpkin on the table and started ladling soup into their bowls.  For some reason, I haven't made pumpkin soup since for Thanksgiving, but plan to this year.  

We're planning on having a small gathering of only four people for Thanksgiving and so I plan to use individual roasted "sugar pie" pumpkins for bowls.  Now, I don't recommend using the individual pumpkins if you're having a large group of people because it would be very time consuming to carve out each pumpkin.  So go with either one large pumpkin, or skip the pumpkin altogether and ladle it into the soup bowls and garnish.  Regardless of how you serve it, this soup will be delicious and make a beautiful presentation for your guests.

Soup Ingredients:
(Serves 6-8)

2 14oz cans of organic pumpkin puree
1 medium/large yellow onion, sliced
1 tsp minced garlic
1 tbsp minced fresh sage leaves, plus more for garnish
1 1/4 cup sparkling cider, I used Martinelli's
6 cups low-sodium vegetable stock, I used Rapunzel Vegan Bouillon
Kosher salt and black pepper to taste
1 tbsp extra virgin olive oil
Note:  If you plan to use individual pumpkins, pre-heat oven to 400 degrees.  Rub pumpkins with olive oil and sprinkle with salt and pepper.  Roast for 30-40 minutes until just tender.  Let cool, cut off top and scoop out seeds.

Method:

• In a large dutch oven or pot, heat olive oil on medium-low heat.  Add sliced onions and garlic and cook until tender.
• Deglaze with sparkling cider and cook until most liquid is absorbed and onions are sweet and creamy.
• Add pumpkin puree, sage, 5-6 cups vegetable stock and salt and pepper to taste.  I prefer a thinner soup, but if you like it thicker, add less stock.  Also, as the soup cooks and sits, it will thicken on its own.
• Stir to combine and bring to a boil and reduce to a simmer and cook for about 15 minutes for flavors to combine.
• Place soup in a blender and blend on high until smooth, adding more stock if necessary to reach the desired consistency.
• For additional sweetness add a little more apple cider if needed.
• Ladle soup into prepared pumpkins or soup bowls and garnish with fried sage leaves, apple cider cream and minced sage.  Pass additional cider cream to your guests--it's totally yummy!

Apple Cider Cream:

1/2 cup raw cashews, soaked for a minimum of 4 hours or overnight
Sparkling cider to cover.

Method:

• Drain cashews and place in a blender.  Cover with sparkling cider just to cover nuts and blend on high for about four minutes until creamy.  Strain and chill until ready to use.

For the fried sage leaves, heat a small amount of olive oil in a saute plan, add leaves and cook on both sides for about 1 minute or less.  Drain on paper towels and sprinkle with kosher salt.  

Pennsylvania Dutch Potpie with Homemade Noodles

While growing up my mom was a single mom raising two kids and working full-time.  She didn't have a lot of time or money to prepare elaborate meals, but she always used the freshest ingredients possible, made every thing from scratch and surprisingly we ate a wide variety of cuisines.  She had and still has a great palate and is one of the hardest people to impress when cooking. Since my mom is now 82 years old, my sister cooks for her and my sister will call or text me saying that mom thought her dish needed more seasoning, etc., etc.  I tell my sister not to take it personally because mom is one tough food critic.  Whenever I visit I always cook for my family and I'm always nervous cooking for my mom, even though I cooked in a professional kitchen.  Some of the best chefs in the world are home cooks and mom is definitely one of them!

Since we didn't have a lot of money growing up, we ate this soup frequently because it was so hearty and filling.  I remember that my mom would yell at my sister and me because we were constantly in the kitchen eating the noodles out of the soup pot and there would be no noodles left when we sat down to eat dinner.  And I guarantee that you'll do the same if you make the noodles from scratch.  Also, growing up this soup was made with chicken stock, but since I'm vegan, no animals were harmed in making this soup and it tastes just as good, or even better than I remember.  And I think that my mom would like it too!

I mentioned in a previous post that Pennsylvania "Dutch" really means "Deutch" and refers to Germans who immigrated to Pennsylvania, especially to the Lancaster area.  Most people who think of potpie automatically assume it has a pastry crust, but not the Pennsylvania Dutch style.  It's really just a creamy stew thickened with homemade noodles.

Homemade Stock:

1 large onion, chopped
1 large leek, chopped
1 large carrot, peeled and chopped
2 stalks celery, chopped
1 parsnip, peeled and chopped
2 large garlic cloves, peeled, whole
3 springs fresh thyme
3 springs fresh parsley
2 dried bay leafs
10 whole peppercorns
3 tbsp vegan "chicken" flavored seasoning (Found in the bulk section of Whole Foods)
1 vegan vegetable bouillon (I use salt-free Rapunzel brand)
1 gallon filtered water
1 tbsp canola oil

Method:

• In a large stock pot, heat canola oil on medium heat and add chopped onion, celery, carrot and parsnip and cook for about 10 minutes until vegetables are soft.
• Add the remaining ingredients, bring to a boil, reduce to a simmer and cook for about two hours until stock has reduced in half.
• Strain stock into another bowl, clean out stock pot and return stock to pot.  You should have 8 cups of liquid.  If less, add additional water to reach 8 cups.

Homemade Noodles:
1 1/2 cups unbleached flour
1 tsp kosher salt
1 1/2 tsp Ener-g egg replacer, plus 2 tbsp filtered water
6-8 tbsp cashew milk, or other non-milk substitute
2 tsp dried parsley or 1 tbsp finely minced fresh parsley

Method:

• In medium size bowl, add flour, kosher salt and parsley, stir to combine.
• In a small bowl whisk together egg replacer and water.
• Form a well in the center of the flour, add egg replacer mixture and 6 tbsp cashew milk and form mixture into a ball with your hand, adding additional 2 tbsp of cashew milk if needed.
• On a lightly floured surface knead dough until smooth, about 5 minutes.
• Divide into two pieces, form into a ball and wrap and let sit for at least 30 minutes before rolling out.
• When ready to roll out, lightly dust a board with flour and roll dough into a square shape about 1/8"-1/16" thick.  Cut with a pizza cutter or knife and let sit out until ready to add to soup.

Soup Ingredients:

1 medium onion, diced
1 medium sized carrot, sliced on a bias (about 1 cup)
2 stalks celery, sliced on a bias
1 lb Yukon gold potatoes, diced
1 tsp fresh minced thyme
1 tsp poultry seasoning
3 tbsp vegan "chicken" flavored seasoning
2 tbsp minced fresh parsley
8 cups stock
Homemade noodles or wide egg-free noodles of choice
Kosher salt and black pepper to taste
Note:  If you purchase noodles instead of making them from scratch, you'll need to add flour to thicken the soup.  You can do this by adding a small amount of flour and cashew milk to create a slurry and then stir it into the soup.  The soup will thicken up while cooking.  Also, you can add diced Gardein "chick'n" to the soup.  I prefer the soup without it.  I tried a sample and felt it didn't add any additional flavor and I didn't like the texture.

Method:

• Add onion, celery, carrot, potatoes, fresh thyme, poultry seasoning, chicken flavored seasoning, and salt and pepper to the broth.  Bring to a boil and reduce to a simmer for about 20 minutes until vegetables are tender.
• Bring soup back up to a rolling boil and add homemade noodles, stirring to make sure that they don't stick.  
• Reduce heat to a simmer and cook for about 10-15 minutes until noodles are tender.
• Add fresh parsley and additional salt and pepper if desired.