A post about SUMAC

Sumac, the best spice ever invented. Sumac is pretty hard to find in our area, so the one place had it in large bags. I am so lucky that I had to buy so much.  Tonight, we made Turkish lentil soup and stuffed Swiss chard rolls.

We followed the lentil soup recipe as posted, except that we only had fresh mint (thanks, Anna!) This soup is the best. Try it.

This roll looks like a frog.

Stuffed with hummus (with sumac!), sauteed mushrooms, green onions, and chard stems. Place in a lightly oiled dish with about 1/2 cup water, sprinkle tops with paprika and extra drizzle of olive oil. Bake at 400 for 20-30 minutes until leaves are cooked through.

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Vegan cabbage “lasagna”

This is the lazy person’s cabbage roll, or gluten-free lasanga. Stuffed with mushrooms and hummus, the cabbage provides a nice clean flavor and a sturdy infrastructure.

1 small cabbage, leaves pulled apart

1 can chickpeas, drain most of the liquid

1 jar pasta sauce (we had leftover sitting in the fridge, so it was nice to use that up)

1 lb mushrooms

1 green onion

3 garlic cloves

1 faux beef bouillon

3 TBL nutritional yeast

Paprika, cayenne, oregano to taste

Preheat oven to 375. Blend chickpeas with small amount of liquid, paprika, cayenne. Blend mushrooms with 1/4 cup water, bouillon, green onion, and garlic. In a 9 x 13 pan layer in this order:

1. pasta sauce, 1 TBL nutritional yeast, oregano

2. 1/3 of the cabbage leaves

3. Mushrooms sauce

4. pasta sauce, nutritional yeast, oregano

5. 1/3 cabbage

6. hummus

7. remaining cabbage

8. top with remaining sauce, nutritional yeast, and oregano

Add a little water to the pan if needed and bake covered with foil for 1 hour.

Hot and spicy updates

We’re testing recipes, and it’s going really well. Sorry, we can’t share any recipes, but we’ve included a tasty photo.

Tonight we also made Thai Red Curry Soup via Show Me Vegan.

Thai Red Curry Soup
Adapted from Bon Appetit and Show Me Vegan

1/2 TBL olive oil

1 red bell pepper, chopped

2 portobella caps, chopped

2 heaping TBLvegan red curry paste

1.5 c. Yukon potatoes, diced

1 c.  green beans

1 can unsweetened light coconut milk

2.5 c. vegetable broth

1 Tablespoon tamari

1 TBL dried basil (fresh would be so good…)

1/2 tsp ginger

1/2 tsp garlic powder

Sriracha sauce

1 lime wedge

Heat oil in large pot over medium heat. Saute bell pepper for about 5 minutes. Add red curry paste. Stir to distribute curry paste, about 2 minutes. Add mushrooms, potatoes, and green beans and saute about 1 minute more. Add coconut milk, broth, tamari, ginger, and garlic. Bring to a boil, then reduce heat. Simmer for 20 minutes, covered. Stir in basil before serving. Garnish with Sriracha and lime juice.

Spaghetti squash with mushroom ragout

This looks like a fancy recipe because it has fresh herbs and we served it in my fancy prize mixing bowl, but it’s very simple and quick to prepare this meal.

1 small spaghetti squash

2 tomatoes, diced

1 pound mushrooms, sliced

1 large shallot, diced

4 garlic cloves, minced

1/2 cup water

4 TBL fresh herb mix

Olive oil

salt and pepper to taste

Preheat oven to 350. Chop the squash in half, remove seeds, fill a baking dish with 2 inches of water and bake squash for 20-25 minutes with the flesh side in the water. When you can easily stick a knife into the shell, remove from oven. Allow to cool, then scoop out the “spaghetti.” (I always forget to remove the seeds before I bake the squash, but if you do that before hand it does make it a little easier. If you forget, too, no big deal.)

For the sauce, saute shallots and garlic in a small amount of olive oil. Add tomatoes and water, bring to a boil, then reduce to a simmer. Add mushrooms and cook about 5 minutes. Add salt and pepper and 3 TBL of chopped fresh herbs (we had a mix of oregano, basil, and some other things, I think it was called the Pasta Herbs).  Taste for seasoning and add more salt if needed. Mix together the squash and sauce, garnish with remaining herbs.

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!

Pizza with tomatoes, garlic, mushrooms, vegan mozzarella, and basil

pizza

The title says it all. For the crust, the recipe from The Kitchn is the easiest, and most fool-proof crust around. We make a double batch that yields 8, 9-inch pizzas. Divide the dough into equal portions, roll into balls, and freeze in saran wrap. You can quickly defrost the dough in the microwave on LOW or defrost. Do not use high or you will steam-cook the dough. (Not that this has ever happened to me.)

Prepare a 9-inch cake pan with olive oil. Press in the dough. Layer thinly sliced garlic cloves, then tomatoes. Bake at 500 for about 5 minutes. Remove from oven, add sliced mushrooms and grated vegan cheeze. Dust with salt and pepper. Bake another 5-7 minutes, until cheese is cooked and the crust is brown around the edges. Top with fresh basil (the last from the garden patio).

Delicious!