Hearty Lentil Farrow Vegetable Soup

Hearty Lentil Farrow Vegetable Soup

Whenever I am need of warming up, this is the meal I make. It is so simple and so very satisfying. Torn bread with olive oil or vegan butter makes this a perfect spread. Brown lentils are reminiscent of a beef stew while the lighter lentils make it more of a European 1st course. Experiment!

2c lentils, cooked, washed and drained- can use yellow, green or brown- ALL DELICIOUS

1 medium onion, coarsely chopped

2 stalks celery, large dice

1 carrots, large chop

3 small yellow skinned potatoes, large dice

1c-cooked farrow

1-2c broccoli florets, cauliflower, diced and/or chopped leafy greens

1/4t black pepper

1/2t cayenne pepper flakes

1T fresh parsley, minced

2-3T extra virgin olive oil

6c 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, until golden and caramelized over medium high heat. Add the carrots, celery, potatoes, salt, black and red pepper. When the edges of the vegetables begin to brown, lower the heat and cook covered for 3-5 minutes or until the potatoes are tender. Add the cooked lentils and the cooked farrow, mixing them into the vegetables. Add the boiling water. Bring to a boil and reduce heat and simmer for 15-20 minutes. In the last 10 minutes of cooking, add the broccoli.

Adjust the seasonings before serving. Serve with crusty bread and drizzle with olive oil.

 

Vegan Seitan “Chicken”Paprikash

Vegan “Chicken” Seitan Paprikash

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This is a stovetop version of my Grandmother’s traditional Hungarian dish that was one of my most favorites growing up. My grandma would cook whole chicken legs in white rice bathed in oil with onions and a ton of Hungarian paprika. My mom would kid that in order to make this properly, you need a full gallon of oil. If you are not interested in using a “fake” chicken product, or would like this dish to be gluten free, chickpeas replace the “chicken” in this dish remarkably well; it is equally delicious although not as familiar as what I grew up on.  Serve this with a huge side of Sautéed Kale.

1 pound chicken style seitan, drained (Westsoy makes a chicken seitan) or make your own! Or 1 can or 1-1/2c chickpeas

1/2t pink Salt

1/2t black pepper

3 tablespoons olive oil

1 large onion, medium dice

4c Water

2T Hungarian paprika

1 1/2c white basmati or carolina rice

1 bouillon cube or replace the water with veggie broth

In a large heated pot, sauté ¼ of the onion in 1 T of oil until golden and just brown. Add the “chicken” and sauté until and heated through and it has a little bit of color on it- then remove it from the pan and set aside. In the same pan add the remaining onions and olive oil and sauté for 6-8 minutes. Add in the paprika, salt, pepper and the bouillon cube and continue to sauté until the onions are soft and translucent. Add the cooked rice and add back in the “chicken”, and add 4 cups of water. Bring to a boil and then reduce the heat to low. Cook partially covered for an additional 30-40 minutes stirring minimally. Turn off the heat and let sit for 10 minutes undisturbed prior to serving.

Ellen’s Golden Milk

This is delicious as an energy boost, or a soothing night time night cap to calm nerves prior to going to bed. Lately I have been making this as a pick me up during the cold afternoons or taking it as a dessert a little bit after dinner time. Turmeric has so many amazing medicinal attributes, including anti-inflammatory and anti-bacterial properties.

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1 heaping T Coconut Manna

2c boiling water

1/2″ piece fresh ginger

1/2t cinnamon

pinch pink salt

pinch black pepper

pinch nutmeg *optional

pinch cayenne *optional

1-3t agave or maple syrup

1 1/2t turmeric

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Heat up 2 cups water in a kettle or on the stove. Pick your mug! I don’t put the turmeric  in my blender as it discolors the container – a glass container should be okay!) See below.

In a high powered blender, add all the other ingredients- ginger, manna, salt, black pepper, nutmeg, sweetener, cinnamon etc. I measure the water by the mug I chose! Big mug, more water! I pour the boiling water into the mug, then into the blender then process everything for a minute or two. While that is blending, I add the turmeric into the empty mug. When its’ finished blending, pour the hot milk into the mug, Sprinkle with more cinnamon. SO TASTY!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

Mac and cheese and broccoli

Since opening the second studio- time has become even more precious and my commitment to eating beautiful foods has become even more a priority (NO MORE PALM OIL). I had a craving for Mac & Cheese and none of the ingredients that I had used to make the last recipe- I had no beans that were cooked in the house other than dal, no peppers, so I improvised with what I had- homemade hummus, and a beautiful local Butterkin Squash that I roasted. Instead of adding garlic and beans I added the hummus, I added my Fermented Hot Sauce instead of fresh red peppers. It came out spicy and perfectly paired with the sweetness of local broccoli. It was SO SO good- I made it after class and it literally took no more than the 15 minutes to boil the pasta before I was sitting down eating it. Hope you enjoy it!

I Totally Winged It Amazing Macaroni & Cheese with Broccoli

1c prepared hummus or chickpeas or white beans

3T fermented Hot Sauce or sriracha (spicy)

2T mellow white miso paste

2T cooked squash- Butternut, kobocha or other orange-fleshed squash

1/4c raw cashews

1/4c nutritional yeast

2T tapioca starch

2t agave or maple syrup

2t ume vinegar

1t brown rice vinegar

2t chipotle powder

2T extra virgin olive oil

1c to 1-1/2c water (depending upon desired thickness)

1/2t pink salt

1T coconut oil or vegan NO PALM oil Butter   *optional

2c-cooked broccoli, minced (see below- frozen broccoli would work well)

1 Pound of Gluten Free Pasta

6c water to boil

2t pink salt

Clean and trim the broccoli and keep in larger florets with stalks.

In a large pot, bring the water to a boil, add the salt, toss in the broccoli and cook just until tender and bright green- about 3-4 minutes. With a slotted spoon, sweep the broccoli out into a strainer and set aside to cool.

Add the pasta into the boiling water and cook until tender- 10-12 minutes or according to package.

While the pasta is cooking, when the broccoli is cool, using a sharp knife, mince the broccoli. Lightly salt and pepper and set aside.

Place all of ingredients except the tapioca starch and broccoli, into a blender and process until smooth and creamy. Taste it and adjust for saltiness and seasoning. Add in the tapioca starch and blend well.

Drain the pasta and set aside. In the same pot add the cheese sauce and stir over medium heat until it starts to thicken- about 2-3 minutes. Add in the pasta and continue to cook over medium heat for an additional 2-3 minutes or until the entire mixture is heated through. Add in the coconut oil or butter. Add in the broccoli and stir until well incorporated.

Serve immediately. YUM.

 

Creamy Potato Leek & Kohlrabi Soup

Creamy Potato Leek & Kohlrabi Soup

My friend Kim handed me a kohlrabi today and said “HERE”. She had gotten it from her winter CSA and didn’t know what to do with it. I didn’t know what to do with it….What the F is a kohlrabi? A turnip? Cabbage? She challenged me to make something with it….She also handed off her leeks to me so I knew there was a soup waiting to happen, especially on such a cold and gray day…IT. IS. PHHHHEEENomenal…..MAKE it.

Creamy Potato Leek & Kohlrabi Soup

Wheat-Free, Gluten-Free

2 large russet or Idaho potatoes, peeled & quartered

1 small onion, medium dice

2 leeks, trimmed, rinsed and sliced

1 medium kohlrabi, peeled, & quartered

1/4c fresh parsley – *optional

1/4t black pepper

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

3T coconut oil

1t turmeric

6c boiling water

1t salt or to taste

1 recipe cashew cream (1/4c cashews, 1 c filtered water blended until smooth)

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

In a large soup pot, add the coconut oil and sauté the onions with the turmeric until golden and soft. Add the leeks and continue to sauté until the leeks turn bright green. And have wilted. Add the potatoes, kohlrabi, salt, and black pepper. Mix them well until the onion/leek mixture and then add the boiling water, and the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 15-20 minutes.

Add in cashew cream and blend in the Vitamix for a smooth soup or partially blend with an immersion blender. In the last 10 minutes of cooking, add the fresh parsley if using. Adjust the seasonings before serving. Serve with crusty bread and a salad or add GF pasta or grains of your choosing.

Coconut Curry Lentil Soup with Vegan Sour Cream

Coconut Curry Lentil Soup with Vegan Sour Cream

This soup is DELICIOUS! Just a perfect balance of savory, coconut curry love, and sweetness. The lentils provide a powerful punch of vegetable protein- I will be making this all the time from here on out. The sour cream offers a plain yogurt tang that completes the flavor profile- especially if you make it on the spicier side like I do! I used the beautiful little french lentils but any lentils will work magically.

Coconut Curry Lentil Soup with Vegan Sour Cream

Wheat-Free, Gluten-Free

2c brown, green or french *lentils, cooked

1 medium onion, small dice

1 stalk celery, small dice

1 large clove garlic, smashed, minced

1 tomato, medium dice

1” piece of fresh ginger- grated

1” piece fresh turmeric- grated

1c fresh spinach*optional

1/4t black pepper

1/2t cayenne pepper flakes- more or less as desired

1T curry powder

1T agave, coconut sugar or other sweetener

3T coconut oil

5-6c boiling water

1/2 can blended coconut milk

1t salt or to taste

Garnish

Cashew Sour Cream

Fresh Cilantro, chopped

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

In a large soup pot, add the oil and sauté the onions and garlic until golden and soft. Add the celery, ginger, turmeric, salt, black and red pepper. Add the lentils, mixing them into the vegetables. Add the boiling water, and the chopped tomatoes. Bring to a boil and reduce the heat and simmer for 30-40 minutes. In the last 5 minutes of cooking, add the coconut milk and cook until brought up to temperature. Add the spinach just before serving. Adjust the seasonings if neccessary.

Ladle the soup into a serving bowl and place a dollop of the Sour Cream atop in the center and garnish with plenty of fresh, chopped, cilantro.

*To cook lentils ahead of time instead of using canned, take 3/4c dried green or brown lentils and wash, rinse, pick over and drain. In a large pot, place the lentils with 2 cups clean water and bring to a boil. Reduce heat and simmer, partially covered for 15-20 minutes or until the water has been absorbed and the lentils are tender. Let steam for an additional 5-10 minutes. Alternatively, soak the lentils overnight and rinse prior to cooking. This will reduce the cooking time by almost 1/2.