Kichari (Lentil Rice DELICIOUSNESS)

*kichari gluten free

Ellen’s Kichari (lentil & rice porridge)

 Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

 In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.

Curried Moong Dal Soup (Yellow Split pea)

*curried moong dal soup

Moong Dal is a traditional Indian pulse, it is a yellow split pea with the hull removed. It has a sweet and nutty flavor to it and makes a perfect addition to any vegan, gluten free diet as a quick cooking source of vegetable protein. This is one of my most favorite of the lentils. The soup cooks relatively fast and has a tremendous amount of flavor.

CURRIED MOONG DAL SOUP

 Wheat-Free, Gluten-Free 

1-1/2c moong dal, (yellow split peas) washed and drained

1 large onion, coarsely chopped

2t chipotle powder

1/4t black pepper

1/2t cayenne pepper

1 vegetable bouillon cube (or veggie broth to replace the water)

3T extra virgin olive oil

4c boiling water

1T mild curry powder

2t cumin powder

1t turmeric

1t salt or to taste

1/2c fresh cilantro, minced

Bring 6c of water to a boil in case you need more water

In a large soup pot, add the olive oil and sauté the onions until golden and soft. Add the salt, chipotle powder, black and red pepper and the other spices. Add the split peas, mixing them into the vegetables. Add the boiling water, the bouillon cube (or broth). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last few minutes of cooking, add in the fresh cilantro.

Serve with fresh cilantro sprinkled on top.

At this point, the soup is delicious as is or can be pureed to make a lovely, smooth, soup.

FOR PUREED SOUP:

In batches, in a blender or vitamix*, puree the split pea soup. Adjust the seasonings before serving.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

 

 

White Girl Pho / Asian Noodle Soup

*asian noodle soup

This is a favorite go to soup. I LOVE the flavor of this soup. It reminds me of a macrobiotic soup I used to get in Los Angeles  at a restaurant called Inaka. They would use glass noodles, also gluten free. I use rice vermicelli, but glass noodles (mung bean noodles) or any other rice pasta of your choosing would be equally delicious. I adore the Japanese sweet yams, they are white in flesh color and subtly sweet. This is a fast, awesome, satisfying, winter treat.

Asian Noodle Soup

1 small onion, thinly sliced

1 clove garlic, smashed and minced

1 small carrot, thinly cut on the bias

1 stalk celery, thinly cut on the bias

1 honkin’ large handful of baby spinach

1/2 pound of tofu, cut into small cubes

1 small japanese yam or sweet potato, thinly cut on the bias

1t hot sesame oil

3T olive oil

2T Tamari

1” piece of fresh ginger, sliced or grated (slices can be removed, grated adds more flavor but floats around in the soup)

1/2 pound of asian style rice noodles

2 dried or fresh shitake mushrooms, thinly sliced

1t red chili flakes or 1/2 fresh hot pepper

4c hot water

1t toasted black or white sesame seeds *optional

salt and pepper to taste

In a heated soup pot, add the olive oil. Saute the onions, garlic and mushrooms until golden in color and aromatic. Add in the tamari, and the hot water.

Add in the sweet potato, fresh ginger, tofu cubes and bring to a low boil, reduce heat and simmer for 10-15 minutes or until the yams have softened. At this point, taste the broth, add in more Tamari if necessary, and also some salt and pepper.

 Bring the temperature up again to a low boil and add the hot sesame oil, the uncooked noodles, carrots and celery and cook just until the noodles are done through.

 In the last few minutes of cooking, add in the fresh spinach. Season if necessary.

Serve immediately.

Broccoli & Potato Soup with Brown Rice

*broccoli and potato soup with brown rice

Everything local, the broccoli, potatoes, carrots, garlic, even the ginger. Such an easy soup, so delicious and warming. You could replace the brown rice with another grain or even with a pasta of your choosing.

Broccoli & Potato Soup with Brown Rice

2c potatoes, peeled and medium diced

1c onion, small dice

1 carrot, small dice

1 bunch broccoli, separate florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1” piece of fresh ginger, grated

1-2c cooked brown rice

1t Hot sesame oil *opt

½ t black pepper

2T olive oil

In a separate kettle, heat up the water. In a soup pot, heat up the olive oil. Add the onions and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes, broccoli stems and the rice. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.

Bring to a boil and let simmer for 25-30. Add the broccoli florets, ginger and the sesame oil and simmer for an additional 5-10 minutes. Adjust the seasonings.

Spicy Split Pea Soup

I make this soup at least two to three times a month- It is truly my comfort food- my Dad LOVES this soup. Chipotle powder is what gives this soup its’ smokey flavor. Chipotle powder is a smoked dried Jalapeno with a delicious hot smokey/sweet flavor and is a spice that is always in my kitchen. If you can find liquid smoke, or smoke salt, or another natural smoke flavoring, it adds another layer of tremendous flavor that is typically found in traditional meat based split pea soup. Today I didn’t blend it at all, so I cut the vegetables uniformly. I also added a small thin skinned potato, diced in the last 15 minutes of cooking 1) cuz I had it in the house and 2) potatoes are YUMMY.

Wheat-Free, Gluten-Free

SPLIT PEA SOUP

3T olive oil

1c green split peas

1 small red or yellow onion, medium diced

1 small potato, medium diced *opt

1 small carrot, medium diced

1 veggie bouillon (or replace water with veggie broth)

4c water, pre-boiled

1t chipotle powder

1/2t cayenne pepper or 1 fresh hot pepper or chili

Salt and pepper to taste

2T Fresh parsley- to be added in at the end of cooking time

Heat up 6 cups water, in case you need more.

In a soup pot, heat up the olive oil. Add the onions and sauté until golden. Add the carrots and cook for a minute or so before adding the peas. Add in the spices and stir until well incorporated. Add the peas, cover with the hot water, and add the bouillon.

Let simmer for 45-60 minutes or until everything has softened and the peas have broken down. If you prefer your soup unblended- be sure to cut the veggies small and uniformly so they are pleasant on the spoon. **If blending, you can partially blend or puree the mixture to the desired consistency.

Season to taste.

**Use caution when blending hot liquids

FOR PUREED SOUP:

In batches, in a blender or vitamix*, puree the split pea soup. Adjust the seasonings before serving.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Broccoli, Potato & French Lentil Soup / Stew

*french lentil broccoli potato soup

I love French lentils- they don’t break down like the other lentils so they have a really nice texture when cooked just to tender. They cook pretty quickly and they are a pulse that I keep in the house along side my red lentils. They are super yum in cold or hot salads. To make them, I used the the same pot prior to starting the soup; bring 3c of water to a boil with 1c dried French lentils. Let them come to a rolling boil, reduce the heat and simmer partially covered for 15-25 minutes or until the lentils are intact but tender. You can use another bean of your choice; chickpeas, pinto or kidney beans would be a delicious addition but there is something perfect about the combination of the lentil, broccoli and new potatoes. All veggies were procured locally, if not from my garden. You can cook out a lot of the water for a delicious and more hearty stew.

Broccoli, Potato Soup & French Lentil Soup/ Stew

2c French lentils- cooked

2 small thin skinned potatoes, scrubbed, washed, medium dice

1 clove garlic, smashed, minced

1 red onion, small dice

1 carrot, small dice

1//2 bunch broccoli, florets, stems medium dice

1 bouillon or veggie broth to replace the water

4c boiling water

1t chipotle powder *opt

1/2t hot sesame oil *opt

½ t black pepper

3T extra virgin olive oil

Bring 6 cups of water to a boil- in case you need more.

In a soup pot, heat up the olive oil. Add the onions, and garlic and sauté until golden. Add the carrots and cook for a minute or so before adding the potatoes. Add in salt and pepper, hot pepper, and stir until well incorporated. Cover with the hot water and add the bouillon.

Bring to a boil and let simmer for 25-30.

Add the broccoli and the cooked lentils and simmer for an additional 5-10 minutes. Adjust the seasonings.

Non Traditional Potato Onion Leek Soup

*Potato Onion Leek Soup

I came home from teaching yoga and wanted something quick and satisfying. The smell of soup cooking is so rewarding, so comforting for me. Everything was local, the potatoes, leeks, and the celery were from the Greenfield Farmers Market, the onions, parsley, hot peppers were from my garden. I partially blended this with an immersion blender and then added the parsley; kale or other greens would be really awesome as an addition toward the end of cook time but not necessary. So delicious. So yum. #nonleft

Non Traditional Potato Onion Leek Soup 

Wheat-Free, Gluten-Free

2c thin skinned potato, washed and large dice

1 small red onion, coarsely chopped

1 clove garlic, minced

1 stalk celery

1 leek, trimmed, rinsed and sliced

2c greens; spinach, kale or collards *optional

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

1t chipotle powder

3T extra virgin olive oil

4c boiling water or vegetable broth (omit the bouillon)

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions, celery, hot pepper, and garlic until golden and soft. Add the potatoes, salt, black and chipotle pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. You can blend for a smooth soup or partially blend with an immersion blender or leave as is. In the last 10 minutes of cooking, add the fresh greens if using. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Fall Green Tomato Soup

*green tomato soup

This soup would be killer with fresh cilantro. When I moved out of Putney, I had so many green tomatoes still left on the vine that initially I though I was  going to pickle or marinate, after several days in a wood bowl in the new place, something had to happen….and soon!…what I had was a ton of fresh parsley, local celery and carrots, and hot peppers and onions…. I didn’t process this to completely smooth, I left it sort of rough, definitely blended,  but with texture….You could for sure make this more substantial by adding red lentils or pasta for a delicious protein fix however the simple taste of the fall veggies alone are super spectacular…..SO delicious.

Fall Green Tomato Soup

3c chopped fresh green tomatoes

1 one red onion, medium dice

1 carrot, medium dice

1 stalk celery, medium dice

3t extra virgin olive oil

1T raw agave or maple syrup

½ fresh jalapeno or cherry bomb pepper, medium dice

1/4t fresh black pepper

1/4c fresh parsley

1/2t pink salt

3c water

1 veggie bouillon or replace the water with veggie broth

Heat up a soup pot over medium heat. Add the olive oil and the chopped onions, carrots, and celery. Sautee until they are just golden. Add the fresh hot pepper, salt and black pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh parsley, adjust seasonings and serve. Top with nutritional yeast and fresh black pepper. YUM!

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Cauliflower, Tomato & Potato Fall Vegetable Soup

*Fall Cauliflower, Tomato & Potato Vegetable Soup

Everything was from my garden in Vermont or from the Greenfield Farmer’s Market….super delicious broth. You can make this more substantial by adding Gluten Free Pasta (or regular) and/or add a bean of your choosing, like chickpeas, pinto or kidney beans.

Cauliflower, Tomato & Potato Fall Vegetable Soup

  • Wheat-Free, Gluten-Free 

1 thin skinned potato, washed and medium diced

1 small onion, coarsely chopped

1 clove garlic, minced

1/2c fresh corn niblets

1 medium tomato, diced

2c cauliflower florets

2c greens; spinach, kale or collards

1/4t black pepper

1 small fresh hot pepper or 1/2t cayenne pepper flakes

1 vegetable bouillon cube (or 1T veggie broth powder)

3T xvo

4c boiling water

1t salt or to taste

Bring 6c of water to a boil, in case you need more.

In a large soup pot, add the olive oil and sauté the onions and garlic until golden and soft. Add the tomatoes, potatoes, salt, black and red pepper. Continue to sauté until the veggies turn bright, stirring often. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes. In the last 10 minutes of cooking, add the fresh corn, cauliflower and greens. Adjust the seasonings before serving. Serve with crusty bread or add GF pasta or grains of your choosing.

Fresh Tomato Soup

*fresh tomato soup

Amazing soup. JUST AMAZING. If the tomatoes are not sweet on their own, add a bit of sweetness with your favorite sweetener. I used Thai Basil to flavor this soup, being a fresh soup, any fresh herbs would be superbly paired against a late summer, early fall tomato; cilantro, italian basil, rosemary, thyme, etc. Serve with some crusty bread and a large leafy green salad this makes for an exceptional simple and satisfying meal.

Summer Tomato Soup

*Supa Fresca*

3c chopped fresh tomatoes

1 one onion, medium dice

3t extra virgin olive oil

2t raw agave or maple syrup

½ fresh jalapeno or cherry bomb pepper, small dice

1/4t fresh black pepper

1/2t pink salt

3c water

2T fresh basil

1 veggie bouillon or replace the water with veggie broth

Heat up a soup pot over medium heat. Add the olive oil and the chopped onions. Sautee until they are just golden. Add the fresh jalapeno, salt and pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh basil, adjust seasonings and serve. YUM!

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.