Another Love Soup recipe, but this one is Ben's favorite. He requests it all the time now that it's fall.
2.5 lbs. butternut squash
2 yellow onions (450 g)
yellow or red potatoes (225 g. or 8 oz.)
1 Tbsp. olive oil
1 tsp. salt, plus more to taste
3 cups vegetable broth
3 Tbsp. finely chopped ginger
1/3 cup (20 g) chopped cilantro (we skip this)
2 tsp. rice vinegar (essential)
2 Tbsp. lemon juice, plus more to taste
1-2 Tbsp. honey or agave nectar
Preheat oven to 400.
Peel and seed squash. Chop into 2-inch cubes. Peel onions and cut into large pieces. Scrub potatoes and cut into 1-inch pieces. Toss vegetables with the olive oil and a teaspoon of salt and spread them on baking sheets or casserole dishes. Roast veggies for 30 minutes, stir them and turn them over, lower heat to 375, and roast for another 30 minutes.
Put roasted veggies into soup pot with 2 cups water and the veg broth, fresh ginger, cilantro (if using), and rice vinegar. Simmer together for 30 minutes, then puree soup using immersion blender or in a blender. Bring soup back to a simmer and season with lemon juice and honey/agave. Adjust seasonings as needed - tasting is important here.
Enjoy!
Tuesday, October 11, 2011
Friday, October 7, 2011
Barley-Tahini Casserole
This recipe is vegan, but Bridget was sure it had cheese in it because the tahini sauce is so creamy. We all really liked this and we'll definitely be making it again. It's from Alicia Silverstone's cookbook The Kind Diet.
serves 6 to 8
2 cups hulled or pearled barley
2 Tbsp. olive oil
1 jumbo (or two medium) onion, sliced
3 garlic cloves, minced
2 carrots, grated or finely diced
2 celery stalks, diced
5 Tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. garlic powder
3/4 cup Tahini dressing (recipe follows)
Preheat oven to 350. Bring 3 cups water to boil in a large saucepan and add barley. Cook for about 40 minutes or so, until tender (check it). Drain off any remaining water and set cooked barley aside.
Heat oil in large skillet over med./high heat. Add onion and garlic, and saute until onion is tender, about 5 minutes. Add a little more oil or a bit of water to the pan if the onion starts to stick. Measure out about 1/4 cup of the cooked onion and garlic and reserve it for the tahini dressing. To the remaining onion and garlic in the skillet, add carrots, celery, soy sauce, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until vegetables are tender. Add barley to skillet, and stir over med. heat for a few minutes. Taste and adjust seasonings if necessary.
Transfer half of barley mixture to a 9 x 13 inch baking dish and drizzle half of tahini dressing over it. Add a second layer of barley mix and then the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.
Tahini dressing:
1/4 cup reserved, sauteed onion & garlic
1/2 cup tahini
1 Tbsp. soy sauce
pinch of garlic powder
pinch of paprika
1/8 tsp. dried basil
pinch of dried oregano
Combine onion, garlic, tahini, spices and 1/2 cup water in food processor or blender. Blend for 1 minutes or until creamy.
serves 6 to 8
2 cups hulled or pearled barley
2 Tbsp. olive oil
1 jumbo (or two medium) onion, sliced
3 garlic cloves, minced
2 carrots, grated or finely diced
2 celery stalks, diced
5 Tbsp. soy sauce
1/4 tsp. salt
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. garlic powder
3/4 cup Tahini dressing (recipe follows)
Preheat oven to 350. Bring 3 cups water to boil in a large saucepan and add barley. Cook for about 40 minutes or so, until tender (check it). Drain off any remaining water and set cooked barley aside.
Heat oil in large skillet over med./high heat. Add onion and garlic, and saute until onion is tender, about 5 minutes. Add a little more oil or a bit of water to the pan if the onion starts to stick. Measure out about 1/4 cup of the cooked onion and garlic and reserve it for the tahini dressing. To the remaining onion and garlic in the skillet, add carrots, celery, soy sauce, salt, basil, oregano, and garlic powder and cook for 5 minutes, stirring often, until vegetables are tender. Add barley to skillet, and stir over med. heat for a few minutes. Taste and adjust seasonings if necessary.
Transfer half of barley mixture to a 9 x 13 inch baking dish and drizzle half of tahini dressing over it. Add a second layer of barley mix and then the remainder of the dressing. Bake, uncovered, until heated through, about 35 minutes.
Tahini dressing:
1/4 cup reserved, sauteed onion & garlic
1/2 cup tahini
1 Tbsp. soy sauce
pinch of garlic powder
pinch of paprika
1/8 tsp. dried basil
pinch of dried oregano
Combine onion, garlic, tahini, spices and 1/2 cup water in food processor or blender. Blend for 1 minutes or until creamy.
Saturday, October 1, 2011
Split Pea Soup - Vegan
The kids read a book that features split pea soup and have been asking me to make it, but I used to feel sick to my stomach when my mother would make this soup with the ham bone in it. That bone and meat boiling away just smelled so bad! So I found this ham-free version in Love Soup. We tried and it was better each night. It made a ton of soup. I can't believe I liked this soup, but I would make it again.
1 lb. dried green split peas
3 stalks celery chopped (200g)
3-4 medium carrots, chopped (225 g)
1 large yellow onion, chopped (300 g)
1 bay leaf
2 tsp. chopped fresh thyme OR 1 tsp. dried thyme
hot paprika (I used crushed red pepper and regular paprika)
1 - 1 1/2 tsp. salt
1/4 cup chopped fresh parsley (I used 1 Tbsp. dried parsley)
2 -3 cups vegetable broth
ground black pepper
Combine the rinsed split peas in a large soup pot with 8 cups water and the chopped celery, onion and carrots, the bay leaf, thyme, and pinch of paprika. Bring to boil and cook briskly for 20 minutes. Lower heat, add 1 tsp. salt, parsley, and vegetable broth, and simmer, covered, for about 40 minutes. The peas should be completely soft.
Remove bay leaf. Taste and add salt if needed. Grind in black pepper. Add more veg broth or water if it's too thick, then puree in blender or with immersion blender.
This soup will thicken up as it cools and then becomes more liquid when it's reheated. But each time it's reheated it will lose water through evaporation, so reheat it with the lid on. Enjoy!
1 lb. dried green split peas
3 stalks celery chopped (200g)
3-4 medium carrots, chopped (225 g)
1 large yellow onion, chopped (300 g)
1 bay leaf
2 tsp. chopped fresh thyme OR 1 tsp. dried thyme
hot paprika (I used crushed red pepper and regular paprika)
1 - 1 1/2 tsp. salt
1/4 cup chopped fresh parsley (I used 1 Tbsp. dried parsley)
2 -3 cups vegetable broth
ground black pepper
Combine the rinsed split peas in a large soup pot with 8 cups water and the chopped celery, onion and carrots, the bay leaf, thyme, and pinch of paprika. Bring to boil and cook briskly for 20 minutes. Lower heat, add 1 tsp. salt, parsley, and vegetable broth, and simmer, covered, for about 40 minutes. The peas should be completely soft.
Remove bay leaf. Taste and add salt if needed. Grind in black pepper. Add more veg broth or water if it's too thick, then puree in blender or with immersion blender.
This soup will thicken up as it cools and then becomes more liquid when it's reheated. But each time it's reheated it will lose water through evaporation, so reheat it with the lid on. Enjoy!
Subscribe to:
Posts (Atom)