Mega miso soup

This soup is packed full of vitamins, guaranteed to ease your cold symptoms and fill your belly.

1 onion, diced
1 TBL grated ginger
8-10 garlic cloves, minced
2 carrots, sliced
3 cups kale, chopped
1 16 oz package tofu, frozen and thawed, then chopped into 1/2 inch pieces
6 radishes, chopped
1 cube no-salt vegetable bullion
1 cube faux chicken bullion
2 TBL light tamari or soy sauce
cayenne
8 cups of water
8-9 mushrooms, sliced
4 TBL miso
**optional gluten-free rice noodles

In a large pot, heat some oil and saute garlic, ginger, tofu, and vegetables (except the mushrooms). Add bullion, tamari, and water. Cook until vegetables are tender. Stir in sliced mushrooms and miso and let cook another 10 minutes. If you are making the rice noodles, cook those in a separate pot when you add in the mushrooms.

Vegan Português kale soup

This recipe is adapted from Rachel Ray, and inspired by my friend Heather (check out her photography).

* 1 tablespoon olive oil
* 1 tablespoon finely chopped garlic
* 1/2 cup diced onions
* 2 diced carrots
* 1 bunch kale, stemmed and roughly chopped
* Chorizo seasoning (see below) or [1-2 store-bought soy chorizo, but omit lentils]
* 1 TBL tamari
* ½ cup red lentils
* 1 bay leaf
* 1 TBL parsley
* ½ tsp thyme
* 2 not-beef bullion cubes
* 8 cups water
* 1 14 oz can kidney beans, drained
* 1 cup diced tomatoes
* 3 red potatoes, diced

**Chorizo seasoning mix: 1 TBL granulated onion, 1 tsp black pepper, 2 tsp smoked paprika, 1 TBL dried chili flakes, 1/4 tsp nutmeg, 1/2 tsp dried oregano, 1/8 tsp ground allspice, 1 tsp turbinado sugar

In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, and carrots and cook for 5 minutes. Add the kale, chorizo spices (or soyrizo), bay leaves, parsley and thyme and mix well. Add the “beef stock”, beans, lentils, potatoes, and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.

Remove the bay leaves and serve hot.

Pumpkin pasta with kale and pintos

With the best of intentions, I started to make Chef Chloe’s awesome sounding Creamy Pumpkin Penne. Something about the nutmeg and sweetness just didn’t appeal to me today, so I made the most delicious gluten free mac and cheese, using pumpkin as the sauce base. Behold!

(sorry, phone photo)

1 box Brown Rice elbow pasta
2-3 cups cooked kale (I used about half a bag of frozen)
olive oil
1 onion diced
4 garlic cloves minced
1 tomato chopped
2 TBL low sugar ketchup
1 TBL sage
1 tsp coriander
1 14 oz can of pumpkin (minus 1/4 cup because I used it for the delicious Microwave Muffin)
1 cup of water
1 veggie bullion cube
1/4 cup nutritional yeast
1 14 oz can pinto beans, rinsed and drained
salt and pepper

Cook the macaroni until al dente. Drain all water, then add the kale (no need to defrost) and a little olive oil to the noodles. Season with salt and pepper and set aside.

Saute onion, garlic, and tomato until the vegetables are soft (5-7 minutes). Add ketchup and seasonings. Add pumpkin, bullion cube, and water. Bring to a boil and cook 5 minutes. Add nutritional yeast and mix well. Add noodle mixture and taste for seasoning. Cook until mixture is warmed through and serve.

Chickpea crepes with curried greens, potatoes, and radishes

This is perhaps one of the best meals we’ve ever made. We used this recipe for Addictive Chickpea Crepes and didn’t change a thing. They say you can leave out the carom seeds, but I actually think that is one of the best parts of the flavor, so get them if you can. The recipe makes 8 crepes and we ate them ALL.

For the filling:

5 garlic cloves minced

1 TBL mustard seeds

1 TBL turmeric

1 TBL curry powder

1 tsp cayenne

3 small potatoes, chopped into 2 inch pieces

1.5-2 cups radishes, quartered

1 cup water

1 bunch kale or chard (we had a mix)

1/4 cup white vinegar

salt to taste

In a dutch oven, heat 1 tsp oil and saute garlic and mustard seeds on medium heat until the seeds begin to pop. Add potatoes and radishes and stir. Add turmeric, curry, and cayenne and coat the vegetables. Add cup of water and bring to a boil. Cover and cook on medium low until potatoes are cooked, about 7  minutes. Add greens, salt, and vinegar. Stir mixture well, and cover. Cook 20-30 minutes, stirring occasionally.

Mushrooms, beans, and kale served over rice and cauliflower

For the rice: 1 cup of rice and 1/4 head of caulifower, cooked with  3 green onions in the rice cooker with a dash of salt.

Saute 1 lb mushrooms in a dutch oven, DO NOT add oil. Cook until the mushrooms release some of their juices (about 1 TBL) and then remove mushrooms (leave liquid in the pan) and place them in a bowl. Cover mushrooms with balsamic vinegar and hot sauce (we use Cholula) and set aside. Mix together 1 cup water, 3 garlic cloves minced, 1 tsp black pepper, 1 TBL soy sauce, 1 tsp parsley, and 1/2 onion powder. Pour mixture in the dutch over and bring a boil. Drain most of the liquid from 2 cans of beans (we used white and pinto) and add to the dutch oven. Add 1 bunch of kale (dinosaur) and reduce heat to low, sprinkle with more black pepper. Cover pot and cook 10-15 minutes. Add mushrooms and cook 5-10 minutes uncovered. Serve over rice-cauliflower and top with more hot sauce.

Red curry with cauliflower, beans, carrots, and celery

Served with a side of kale.

For the curry: blend until smooth–2 shallots, 3 garlic cloves, 1 kafir lime leaf, 2 TBL lemon juice, 2 TBL dark soy sauce, 1 TBL vegan worchester sauce, 1 TBL ketchup, 1 tsp sugar, 1 tsp cumin seeds, 1 TBL galangal (or ginger), 1 tsp 5 spice powder, and 1/2 cup Thai chilis.

In a dutch oven, saute 2 chopped tomatoes with 2 chilis until tomatoes are very soft. Add curry paste, 2 cups of chopped cauliflower, 3 carrots, 3 celery stalks, and two cans of beans drained (kidney and white). Add can of light coconut milk and stir. Add 1/2 cup chopped cilantro. Bring to a boil, then cover and cook on low for 30 minutes. Stir often.

Farmer’s market kale salad with marinated tofu and beans

The kale was as amazing as the woman at the farmer’s market promised. Or as Stef said, “it smells like freshly mowed grass!”

Salad: kale, tomatoes, green onions, radishes, carrots, topped with Daiya vegan cheddar.

Tofu mixture: marinate 1/2 block tofu with balsamic vinegar, minced garlic, chili powder, onion powder, cumin, salt, and pepper. Saute tofu with marinade until most of the liquid is absorbed and the tofu starts to darken. Add 1 can each (drained) chickpeas and black beans. Add 1 fresh jalapeno (diced) and chopped cilantro, and simmer covered for 20 minutes.

Shells and cheeze with broccoli and kale

Again, I turn to the FatFree Vegan Kitchen for the best vegan cheeze sauce around. I altered the proportions enough that I will post my changes. I used whole wheat shells and about 1/4 cup cheeze on top. In the right hand corner, you can see the kale poking through the noodles.

For the Sauce:

1 c. water
1 c. plain rice milk
3/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/4 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso
black pepper to taste

Cook 5-6 oz whole wheat shell pasta until al dente. While pasta boils, combine the ingredients for the sauce. Chop 1 cup of kale and 1 cup broccoli (I used frozen). Prepare a baking dish with a few dollops of Earth Balance. When pasta is done, drain. Layer 1/4 of the sauce at the bottom of the baking dish, then a layer of pasta, then kale, then more sauce. Press down on the layers with your spoon. Add the next layer of pasta, broccoli, sauce. Press again. If you can fit in more pasta, add it on top, then add vegan shredded cheese and the last bit of sauce. Cover with tin foil and bake at 375 for 30 minutes, then remove foil and bake another 10.

Lentil soup with kale, and baked vegan potato latkes

I should probably have put latkes first in the subject line, since that’s where this evening began. Or technically speaking, Friday evening. Or maybe it began with the Silknog, the terrible weather, the crappy day, in no particular order. Today (Saturday) we had some of the leftover soup (it makes a ton!) and another batch of latkes. Latkes, latkes, latkes.

Vegan latkes

1 onion, grated

1.5 pounds potatoes, grated (I used Yukon Gold)

2 heaping TBL matzah meal

2 Ener-g egg replacers

Generous amounts of salt and pepper

Preheat oven to 425. Lightly oil a baking sheet with olive oil. Grate potatoes and onions. Let them sit for a few minutes, and then squeeze out all the extra liquid (into the sink or another bowl, whatever.) Stir in matzah meal, egg replacer, and seasoning. Mix with your hands until well combined. Pour off any remaining extra liquid (hopefully the matzah meal took care of this problem for you.) Form into tight patties and place on the prepared baking sheet. Rub the latkes in the oil a little, then flip over. Bake 15-20 minutes on that side, then flip over and bake another 10-15. The latkes should be nice and brown on both sides. Serve with Tofutti sour cream!

Lentil soup with kale

2 celery stalks, chopped

1 onion, chopped

1 carrot, chopped

4 garlic cloves, chopped

1 tablespoon fresh ginger, grated

1/2 tsp cloves

1 1/2 tsp cumin

2 jalapenos, diced

1 28 oz. can tomatoes (chop them before adding)

1/2 teaspoon ground turmeric

5-6 cups bouillon

1 1/2 cups red lentils

1 bunch of kale, chopped

olive oil

salt and pepper

In a large pot, heat olive oil and sauté celery, onion, and carrots, about 5 minutes. Add garlic, jalapenos, and ginger, cook another 5 minutes. Add tomatoes and spices, then lentils and bouillon. Bring to a boil, then cover and simmer 30 minutes, until the lentils are soft. Blend with an immersion blender (or a regular blender). Cook another 5 minutes, and serve.

Best, easiest tomato soup (ever), and mushroom kale pizza

From Ezra Pound Cake, this delicious, creamy, amazing tomato soup.

2 TBL olive oil

1 medium onion, chopped

4 medium garlic cloves, minced

1 tsp hot red pepper flakes

1 bay leaf

2 (28-ounce) cans Italian plum tomatoes in juice

1 tsp turbinado sugar

3 large slices good-quality white sandwich bread, crusts removed, torn into 1-inch pieces [**we used a hunk of frozen leftover baguette and a some pizza dough that I accidentally ruined and then stored in the freezer. In other words, use any bread you have in the freezer that approximates 3 slices.)

2 cups vegetable bouillon

Salt and pepper to taste

1 tsp basil (Or if it’s in season, chopped fresh basil)

Heat 1 tablespoon oil in large pot over medium-high heat.Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain.Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard. With an immersion blender, blend soup until smooth. (Or use a blender and blend in batches.) Add in additional olive oil, bouillon, and basil. Season to taste with salt and pepper. Cook 5-10 minutes before serving with a delicious homemade pizza!