Ginger Twofer Again!

Tonight is another double ginger extravaganza for you–Ginger Pea Soup and Ginger Mustard Roasted Vegetables. Oh yeah!

For the vegetables:
2.5 lbs root vegetables (we used 1 Korean radish and 2 turnips), cut into 2-inch pieces
3 TBL ginger, grated finely
4 TBL German mustard
2 TBL garlic, minced
1 tsp hot paprika
1 TBL olive oil
1/2 tsp salt
1/2 tsp pepper

Preheat the oven to 425 F. Toss all ingredients together in a large bowl. Line a baking sheet with foil and spread vegetables out in a single layer. Bake about 30 minutes until nicely browned.

For the soup:
Adapted from Mark Bittman

3 cups frozen or fresh peas
3 TBL ginger, peeled and sliced
2 TBL garlic, chopped
4 cups faux low-sodium chicken stock (or 2 cups stock and 2 cups water)
1 tsp pepper
salt to taste

In a pot, add all ingredients and bring to a boil. Lower heat to medium and cover, cook 20-30 minutes or until peas are very soft and starting to break apart. Blend with an immersion blender until smooth.

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Best ever gazpacho

Not to brag or anything, but this is THE gazpacho.

5 cups (Roma) tomatoes
1 small red onion (about 1/2 cup)
1/2 red bell pepper
1 jalapeno
1 small (Persian) cucumber (1/3-1/2 cup)
1 garlic clove
1/3 cup lemon juice
1/3 cup red wine vinegar
1/4 cup olive oil (reserved)
Salt and pepper to taste

Chop your ingredients and pulse with lemon juice and vinegar in a food processor or with an immersion blender. When the consistency is to your liking, add the oil in and mix with a wooden spoon. Taste for seasoning, but do not over salt. Refrigerate at least 1 hour, or overnight.

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.

Mini vegan sandwich trio and easy tomato soup

Last night was all about convenience fare. I picked up some Wholefood’s vegan chicken salad, hummus, and two kinds of bread (whole wheat and white). Then we made the easy tomato soup and had a party fit for a kid!

Grilled cheese: Vegan rice cheddar on a crusty white loaf
WF Vegan chicken salad: on whole wheat with German mustard and arugula
WF Hummus: on whole wheat with a tomato garnish

That’s what it’s all about!

Spicy corn and black soup (vegan)

After a long day of working in the office and then at home, so that the bathroom ceiling could be replastered, we were ready for margaritas. I’d planned to make a sambar, but decided that something southwestern would be more appropriate. Bobby Flay has a recipe for Spicy Corn Soup that was sort of an inspiration. I’m sure ours is much better and it’s vegan! Alas, I wish we had fresh corn as I’m sure this would have been even more insanely delicious. Le sigh.

1 package frozen organic corn or 4 cups fresh

12 oz. light coconut milk

1 onion, diced

1 TBL garlic, minced

2 serrano peppers, diced

1 TBL cayenne

4 cups faux chicken bouillon

1 can black beans drained

1 tsp olive oil

Heat 1 tsp olive oil in a dutch oven. Add onions and cook 4-5 minutes until very soft. Add serrano peppers, garlic, and cayenne and cook 1-2 minutes until garlic is fragrant. Add corn and bouillion. Bring to a boil and cook 5-6 minutes. Reduce heat to low. Remove about 2/3 of the kernals and blend with the coconut milk until smooth. Return mixture to the dutch oven and stir. Add in drained black beans. Turn up the heat to a low boil, then cover and cook on medium low 20 minutes.

Serve with a perfect salad.