Red lentil and yellow split pea soup

This soup was inspired by a dip we made, inspired by a recipe in Food and Wine magazine for Green Lentil Hummus. We topped it with some white rice and very lemony tahina, mixed with paprika and cayenne for an extra bite of acidity and heat.

Red lentil and yellow split pea soup

1 cup red lentils
1 cup yellow split peas
2 faux chicken bouillion cubes
1 bay leaf
1 carrot
1 stalk celery
1 onion
6 garlic cloves
6 cups water

1/4 cup tahini
1/4 cup lemon juice
1/2 cup cilantro
2-3 chard leaves
1/4 tsp cumin
1/2 tsp cayenne

Bring the water to boil with the bullion cubes, bay leaf, lentils and split peas. Cook 10-15 minutes, until lentils begin to soften. Add diced onions, celery, carrots, and garlic. Cook 20-30 minutes, covered on medium or medium low. Stir every 10 minutes or so to help break up the lentils and peas. Stir in remaining ingredients and cook another 10-15 minutes uncovered, stirring frequently.

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Vegetarian Italian bean and vegetable soup

With the freezing monsoon weather, it was definitely another night for soup. Following a confusing conversation about making matzah ball soup, S and I went for an Italian style soup, reminiscent of minestrone, without the pasta and some other key ingredients. Oh, and we got to use our new immersion blender, which is so much better than the old one!italian soup

½ package vegetarian bacon, diced

1 onion, diced

3 celery stalks, chopped

4 garlic cloves, minced

4 small potatoes, chopped

Salt and pepper

2 cups swiss chard

1.5 cups chopped tomatoes

1 can white beans, with liquid

1 can kidney beans, with liquid

4-5 mushrooms, chopped

2 TBL miso

32 oz water (or to cover)

1/2 TBL parsley

1 bay leaf

¼ tsp thyme

1 TBL basil

1 TBL oregano

3 green onions, chopped for garnish

In a large pot, saute vegetarian bacon, onions, garlic, celery, salt and pepper with some olive oil. When the vegetables begin to soften, add in potatoes and saute 2-3 minutes. Add remaining ingredients, except spices. Add enough water to cover and bring to a boil. Add spices and reduce heat to simmer. Cook 30-40 minutes. Pulse about half the soup with an immersion blender for a creamy texture. Serve with chopped green onions.

 

Vegan shells and cheeze

macandcheese

 

This delicious recipe for cheeze sauce comes from Susan at FatFreeVegan.com. We cut the recipe in half, omitted the turmeric (somehow we don’t have any in the house), and subbed unsweetened rice milk for the soy milk. We sauteed mushrooms, swiss chard, and tomatoes in some Earth Balance, stirred in the whole wheat shells, then added in the sauce.

 

Pumpkin corn chowder

I’m obsessed with pumpkin right now. This recipe used up our supply of canned pumpkin, but I also bought two sugar pumpkins for recipes to be determined. This soup began with this recipe, but quickly evolved into something altogether different. I’m not sure it is possible to recreate the recipe exactly, but this will give you a starting point.pumpkin corn chowder

2 cups canned pumpkin puree
1.5 cups frozen corn
3 red potatoes
3-4 cloves garlic, mince
12 oz homemade no-salt vegetable stock (mostly chard stems with onions, garlic, carrots and celery boiled down.)
4 cups water
1/2 tsp rosemary
1/2 thyme
1 tsp red pepper flakes (and then add some more)
1 tsp hot paprika
1 tsp curry
1/2 tsp cumin
1/2 TBL peanut butter
1 cup rice milk
1/2 cup fresh tomatoes
salt and pepper

In a large pot, heat a small amount of olive oil and saute chopped onions, potatoes, and garlic until the onion is a little translucent. Add stock and bring to a boil. Add spices and peanut butter. Stir in the pumpkin and corn and return to a slow boil. Simmer until potatoes are soft. Remove two cups of the soup and pulse in a blender or food processor with rice milk and tomatoes. Return to the soup pot and stir well.

Serve with fresh green onions and cashews.

Shirataki Noodle Salad

1/3 package shirataki noodles

1/2 cup dandelion greens

1/2 cup swiss chard

3 mushrooms, sliced

1/3 red bell pepper

1/3 cup corn

1/3 cup green peas

1/2 carrot, grated

1/2 small cucumber, sliced

3 tablespoons pea shoots

3 tablespoons sprouted beans

1 tablespoon tahini

1 tablespoon siracha

1 teaspoon rice wine vinegar

1 teaspoon light tamari

black pepper

Cook shirataki noodles according to package and drain. Chop and combine salad ingredients on a plate. Mix together tamari, siracha, vinegar, and tahini and mix well. Add in black pepper to taste. Cut noodles to desired length, then stir in sauce.  Pour over salad and top with pea and bean shoots.

French Inspired Channa Dal Soup

Inspired by Sonya’s French Lentil Soup.

3 tbl olive oil
1 large onion, diced
2 cups chard stems, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic
2 bay leaves
2-3 tbs tomato paste
1.5 cups red wine
16 oz dried split chickpeas
6 cups vegetable broth
1 tsp thyme
1 tbs oregano
1 tbs German mustard
salt and pepper

In a large pot, heat oil and saute onions, chard and carrot. Add in bay leaves and garlic, cooking until the garlic is fragrant. Stir in the tomato paste and wine and reduce the liquid by 3/4.

Add in chickpeas and enough broth to cover with a few inches of liquid. You may need to add extra water. Simmer with a cracked lid for about 40 minutes, or until the chickpeas are soft. Uncover for the last few minutes, or until the soup is the desired thickness. Add in a large spoonful of mustard, stir and serve immediately.

Serve with delicious salad:
Swiss chard (red and green)
Red bell pepper
Carrots grated
White cheddar, grated
Red wine vinegar
Dash of salt and pepper

Egg Noodles with Swiss Chard and Cherry Tomatoes

1/2 pound egg noodles
28 oz can cherry tomatoes
1 bunch green chard, without stems
olive oil
salt and pepper
oregano
3 cloves garlic

Mix together tomatoes, spices and olive oil in a pot, on medium heat. When the tomatoes are bubbling slightly, add in the minced garlic and stir. Cook for at least 10 minutes, then add in chopped swiss chard. Stir well and cover. Cook for about 10-20 minutes (or longer). Meanwhile, boil water and cook noodles. Drain and rinse with hot water.

** In retrospect, I wish I had made the sauce with onions and red pepper flakes as usual. I also wish I had added in some wine or vinegar. Alas.**

When the sauce is ready, stir in the egg noodles and allow to sit for a few minutes before serving. Top with parmigiana or other delicious cheese.