Ingredients:
•3 medium sweet potatoes, cubed
•1 large rutabaga, peeled and cubed
•1.5 medium onions, diced
•3 gloves garlic, minced
•4 –6 cups vegetable broth (use 4 if you want a thicker stew-like soup, and 6 if you prefer a brothier soup)
•1 bunch kale, washed and trimmed
•1 tsp cumin
•1/2 tsp coriander
•1 can black beans, rinsed and drained
•1 small avocado, diced
•salt and pepper (to taste)
To Prepare:
1.Preheat oven to 400 degrees. Cube the sweet potatoes and rutabaga into evenly sized pieces. Toss with a bit of olive oil and salt and pepper, and spread evenly onto a sheet pan.
2.Roast the vegetables for 45 minutes, or until browned and tender, stirring once halfway through cooking.
3.Once the vegetables are done, sauté the onions and garlic over medium high heat in a heavy-bottomed pot (like a Dutch oven) until soft and starting to turn brown.
4.Add roasted vegetables, vegetable broth, and spices and bring up to a simmer.
5.Fill pot to the top with kale (washed and torn), and cover for at least 10 minutes so that the kale will wilt and steam.
6.Check kale for tenderness after 10 minutes. Once ready, add rinsed black beans and stir well to heat through.
7.Adjust final seasoning with salt and pepper. Ladle and serve into individual bowls, and top with freshly diced avocado.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/kale-and-roasted-vegetable-soup-the-video.html)
Thursday, November 18, 2010
Lime Cilantro Sweet Potatoes with Black Beans
Recipe:
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
(adapted from Epicurious)
3 tbsp olive oil
3 medium sweet potatoes (I guess they’re actually yams? The ones that are orange inside…), diced
3 cups cooked black beans (or 2 cans), rinsed and drained
juice of 2 limes
zest of 1 lime
1 tsp salt, divided
pinch or two cayenne
1/4 cup chopped cilantro
Preheat the oven to 450 and line 2 baking sheets with parchment or silpats.
Toss the diced sweet potatoes with oil and 1/2 tsp of salt and spread evenly on the prepared baking sheets.
Bake about 20 minutes (time will depend on the size of the sweet potato pieces), or until tender. Remove and let cool for about 5 minutes.
While the sweet potatoes are baking, whisk the lime zest, lime juice, remaining salt, and cayenne together in a large bowl. Add the black beans and sweet potatoes (after cooling slightly) and toss well. Sprinkle with cilantro, toss again, and serve.
From Cate's World Kitchen (http://catesworldkitchen.com/2010/06/lime-cilantro-sweet-potatoes-with-black-beans/)
Thursday, September 16, 2010
Indian Lentils with Spinach and Eggplant
Ingredients:
•1 medium onion, medium diced
•1 eggplant, cubed
•1 cup sliced mushrooms
•1.5 cups whole mushrooms
•3 cloves garlic
•1.5 cups lentils
•3 cups vegetable broth
•2 tsp cinnamon
•2 tsp turmeric
•2 tsp curry
•2 tsp ginger
•1 tsp garam masala
•1/4 tsp cayenne pepper (less if you don’t want it too spicy!)
•1 bay leaf
•3 cups fresh spinach
•1 cup brown or white rice (optional)
To Prepare: Start by browning your onions in a large Dutch oven (or other heavy bottomed pan) over medium high heat. Then add the eggplant and mushrooms and continue to cook, stirring often. I really liked use of both whole and sliced mushrooms in this recipe. The whole mushrooms gave a great texture contrast in the final product!
Add the spices and stir to coat, letting the spices get toasty on the dry heat for about a minute or so.
Time for the star of the show – LENTILS! I used light green, but you could use the dark green or black lentils too. Just make sure to adjust your liquid accordingly. (Orange or red lentils would probably be too mushy for this!)
Give the lentils a quick stir, making sure to get them completely tossed in with the vegetables and spices.
Now add your broth. Approximate here. You’re going to want about 3ish cups, but really just eyeball it to have just enough to cover the top of the veggies and lentils. Don’t go too far over the top or you will have too much liquid in the final product.
Throw in a bay leaf for good measure.
Bring the liquid up to a simmer and then turn down the heat to low, cover and let simmer for about 30-35 minutes. The longer the better. Unlike rice, you don’t need to be afraid to open the top and check on lentils.
While you’re waiting, you can go ahead and make your rice.
Okay finally – the last step! Once the lentils are softened to your liking and your kitchen smells amazing, grab some fresh spinach and stir it in. It will seem like a TON of spinach, but it will wilt down into nothingness and you will see why we used so much. Stir it in really well, making sure it is all nice and wilted – should only take a minute or two.
From The Front Burner (http://www.thefrontburnerblog.com/2010/03/recipe-indian-lentils-with-spinach-eggplant.html)
•1 medium onion, medium diced
•1 eggplant, cubed
•1 cup sliced mushrooms
•1.5 cups whole mushrooms
•3 cloves garlic
•1.5 cups lentils
•3 cups vegetable broth
•2 tsp cinnamon
•2 tsp turmeric
•2 tsp curry
•2 tsp ginger
•1 tsp garam masala
•1/4 tsp cayenne pepper (less if you don’t want it too spicy!)
•1 bay leaf
•3 cups fresh spinach
•1 cup brown or white rice (optional)
To Prepare: Start by browning your onions in a large Dutch oven (or other heavy bottomed pan) over medium high heat. Then add the eggplant and mushrooms and continue to cook, stirring often. I really liked use of both whole and sliced mushrooms in this recipe. The whole mushrooms gave a great texture contrast in the final product!
Add the spices and stir to coat, letting the spices get toasty on the dry heat for about a minute or so.
Time for the star of the show – LENTILS! I used light green, but you could use the dark green or black lentils too. Just make sure to adjust your liquid accordingly. (Orange or red lentils would probably be too mushy for this!)
Give the lentils a quick stir, making sure to get them completely tossed in with the vegetables and spices.
Now add your broth. Approximate here. You’re going to want about 3ish cups, but really just eyeball it to have just enough to cover the top of the veggies and lentils. Don’t go too far over the top or you will have too much liquid in the final product.
Throw in a bay leaf for good measure.
Bring the liquid up to a simmer and then turn down the heat to low, cover and let simmer for about 30-35 minutes. The longer the better. Unlike rice, you don’t need to be afraid to open the top and check on lentils.
While you’re waiting, you can go ahead and make your rice.
Okay finally – the last step! Once the lentils are softened to your liking and your kitchen smells amazing, grab some fresh spinach and stir it in. It will seem like a TON of spinach, but it will wilt down into nothingness and you will see why we used so much. Stir it in really well, making sure it is all nice and wilted – should only take a minute or two.
From The Front Burner (http://www.thefrontburnerblog.com/2010/03/recipe-indian-lentils-with-spinach-eggplant.html)
Friday, August 6, 2010
Cheesy Creamy Casserole
INGREDIENTS
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- large handful baby spinach
Sauce
- 1 pkg firm tofu
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/3 cup raw cashews
- 3/4 cup roasted red pepper (I used bottled peppers)
- 1-2 tsp salt
- freshly ground pepper
- 3/4 cup nutritional yeast
- 1/2 tsp tumeric
- 1 tsp mustard
- 1/4 cup arrowroot powder
- 3 cups soy milk
Topping
- 1/2 cup bread crumbs
- 1/3 cup ground almonds
METHOD:
Preheat oven to 350 degrees
1. Steam broccoli and cauliflower for 5-6 mins, until softened but still firm.
2. While veggies are steaming, make the sauce. Place sauce ingredients in a blender or food processor and process until smooth. Pour into a saucepan and bring to bubbling, whisking constantly.
3. Mix together steamed veggies, chickpeas, and spinach with sauce and pour into a large casserole dish. Top with bread crumbs and almonds. Bake for 40 mins, until bubbling and top is browned.
From VeganDad (http://vegandad.blogspot.com/)
- 1 head of broccoli, cut into florets
- 1 head of cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- large handful baby spinach
Sauce
- 1 pkg firm tofu
- 1 onion, chopped
- 1 clove of garlic, minced
- 1/3 cup raw cashews
- 3/4 cup roasted red pepper (I used bottled peppers)
- 1-2 tsp salt
- freshly ground pepper
- 3/4 cup nutritional yeast
- 1/2 tsp tumeric
- 1 tsp mustard
- 1/4 cup arrowroot powder
- 3 cups soy milk
Topping
- 1/2 cup bread crumbs
- 1/3 cup ground almonds
METHOD:
Preheat oven to 350 degrees
1. Steam broccoli and cauliflower for 5-6 mins, until softened but still firm.
2. While veggies are steaming, make the sauce. Place sauce ingredients in a blender or food processor and process until smooth. Pour into a saucepan and bring to bubbling, whisking constantly.
3. Mix together steamed veggies, chickpeas, and spinach with sauce and pour into a large casserole dish. Top with bread crumbs and almonds. Bake for 40 mins, until bubbling and top is browned.
From VeganDad (http://vegandad.blogspot.com/)
Wednesday, August 4, 2010
Orange Pan-glazed Tempeh Recipe
HS note: This recipe is equally good made with tofu. You can make a meal out of this by pairing it with some lightly sauteed seasonal vegetables, or in this case I simple served if over some left-over cooked wheat berries that I heated with a bit of chopped kale.
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.
From 101 Cookbooks (http://www.101cookbooks.com/)
1 cup freshly squeezed orange juice (3-4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro (coriander) leaves
Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.
From 101 Cookbooks (http://www.101cookbooks.com/)
Green Soup with Ginger
Addition: a bit of miso or tamari at the very end to deepen the flavor, but you should add it sparingly, and taste as you go.
1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Serves 5-6.
This recipe was adapted from Love Soup by Anna Thomas.
From 101 Cookbooks (http://www.101cookbooks.com/)
1 large yellow onion (250g)
2 tablespoons (30 ml.) olive oil
1 1/2 teaspoons sea salt, plus more to taste
1 large sweet potato (12 ounces; 350 g)
1 large leek, white and light green parts (5 ounces; 140 g)
1 bunch spinach (8 ounces; 225 g)
1 large bunch green chard (12 ounces; 350 g)
3 tablespoons (30 g) chopped fresh ginger, plus more to taste
2 cups (500 ml) good-tasting vegetable broth
2-4 teaspoons fresh lemon juice
freshly ground black pepper
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 4 cups (1 liter) water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, and chard, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Serves 5-6.
This recipe was adapted from Love Soup by Anna Thomas.
From 101 Cookbooks (http://www.101cookbooks.com/)
Monday, August 2, 2010
Roasted Chickpeas Two Ways
You can use different spices in both of these recipes or leave out the seasoning altogether.
Chili Roasted Chickpeas from Dried Beans
1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice
Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.
Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..
Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.
Makes 6 servings. Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.
Curry Roasted Chickpeas from Canned Beans
1 1/2 cups canned chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)
Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.
From FatFree Vegan (http://blog.fatfreevegan.com/)
Chili Roasted Chickpeas from Dried Beans
1 cup dried chickpeas
2 teaspoons chili powder
1 1/2 teaspoons salt
1 tablespoon lime juice
Pick over and rinse the chickpeas. Cover them with water 2 inches above the level of the beans and let soak overnight.
Drain and rinse the chickpeas. Put in a pot with enough water to cover and bring to a boil. Turn down the heat, add 1 1/2 teaspoons of the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice..
Preheat the oven to 400F. Lift the chickpeas out of the bowl with a slotted spoon and place them in a single layer on an oiled baking sheet. Stir after 15 minutes, brushing them with the lime juice remaining in the bowl. Repeat three times, the last time sprinkling them with the remaining chili powder and salt. When they are golden brown and crispy (about 50-60 minutes in total) remove from the oven . Cool completely before serving.
Makes 6 servings. Per serving: 125 Calories (kcal); 2g Total Fat; (15% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 549mg Sodium; 7g Fiber. Weight Watchers Core / 2 Points.
Curry Roasted Chickpeas from Canned Beans
1 1/2 cups canned chickpeas, drained and rinsed
1/2 teaspoon curry powder
1/4 teaspoon cumin
1/8 teaspoon cayenne
1/4 teaspoon salt (optional)
Preheat oven to 400F. Combine all ingredients in a mixing bowl and mix well. Spray a baking sheet with canola oil and spread chickpeas out in a single layer. Bake, stirring every 15 minutes, until golden and crunchy, about 45-50 minutes. Cool completely before serving.
From FatFree Vegan (http://blog.fatfreevegan.com/)
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