Tofu and Lemongrass Noodle Soup

8 oz. dried rice noodles
3 stalks lemongrass, outer leaves removed and cut into large pieces (you will remove these at the end)
4 c faux chicken stock
1 thumb-size piece ginger, thinly sliced into matchstick pieces
1 package firm tofu, cubed
1 head broccoli, chopped into florets
2 carrots, sliced
3 TBL soy sauce
1/2 can coconut milk
3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
1/2 cup fresh basil, roughly chopped

Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.

Place stock in a soup pot together with lemongrass, ginger, whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).

Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn’t fall apart.

Add the soy sauce and Siracha. Check rice noodles to make sure they have softened enough to eat. Drain the noodles and portion out into bowls.

Adapted from:

Queen Vermicelli:

Vegan Black Bean Chowder with Yogurt-Cilantro Relish

adapted from the Pioneer Woman

1 32-ounce package dried black beans, soaked overnight, rinsed, and cooked. (Do not discard the cooking liquid!)
2 onions, chopped
8 cloves garlic, minced
Olive oil
2 4-oz can diced green chilies
4 cups water or stock
4 cups soy milk
2 cups Daiya Pepper Jack or other vegan cheese
4 tablespoons brown rice flour
1 teaspoon Liquid Smoke
2 tablespoons ancho chili powder
1 teaspoon cumin
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
salt and pepper to taste

1 cup unsweetened plain soy yogurt
2 cups chopped English cucumber
1 cup chopped cilantro
1/2 teaspoon salt

The next morning, prepare the relish by mixing all the ingredients together, then place in an airtight container in the refrigerator until ready to serve. Then drain the beans and rinse them well.

In an 8-quart pot, heat the olive oil and sauté the onions, garlic, and diced green chiles. Place beans back in the Dutch oven and add water/stock, chili powder, cumin, curry powder, cayenne, and salt and pepper. Stir well and bring to a boil. Reduce heat to medium and simmer for one hour, stirring occasionally.

Next, soy milk and simmer another 30 minutes. Place the shredded vegan cheese in a large bowl and add the rice flour, toss to coat the cheese with the flour. Bring the chowder to a boil and stir in the cheese. Boil while stirring constantly until the chowder thickens to your desired consistency. Ladle chowder into bowls and top with the yogurt-cilantro relish.

Vegan Pozole (or posole if you prefer)

What could be better on a cold night than savory pozole topped with tons of goodies and fresh squeezed lime juice? Nothing, actually. That’s why I made 8 quarts of this stuff.

1 29 oz can hominy
1 head garlic, cloves peeled and chopped
3 16 oz packages firm tofu, chopped into small pieces
6 quarts low-sodium stock (try half “beef” and half vegetable)
1 tsp liquid smoke
2 TBL Bragg
2 large white onions, finely chopped
8 medium (4 ounces total) dried chiles, stemmed and seeded. (ancho would be great, but we used New Mexico)
Juice of 6 limes (about 1/2 cup)

For garnishing:
lime wedges
Cabbage or lettuce, thinly sliced
Radishes, thinly sliced
Mexican oregano
Smoked paprika
Guacamole or avocado slices
Chili flakes
Tostadas, cut into strips
Diced tomatoes
Diced onions

Adapted from Rick Bayless’s Pozole Rojo.

First, chop the tofu and onions, cook with a little olive oil, Braggs, and liquid smoke until onions are very soft, about 15 minutes. Meanwhile, hydrate the chilis with enough hot water to cover.

In an 8 quart stock pot, bring to a boil the 6 quarts of stock, chopped garlic, and hominy (do not drain). Then reduce heat to simmer.

When the chilis are ready (about 20 minutes), blend them with the liquid until they form a paste. You can use a food processor for this, but I recommend a large cup and an immersion blender. Press the chili paste through a mesh sieve into the stock pot. Add the tofu and onion mixture with the all the liquid. Stir well and add a little salt. Simmer on medium heat 1 hour. Add lime juice and cook 1 more hour. Taste again for seasoning.

Serve pozole loaded with garnishes. You may want to prepare the vegetable garnishes and allow them to come to room temperature so they do not cool off the soup too quickly.

Hot and Sour Soup

Adapted from

4 TBL cornstarch
10 TBL water
8 TBL rice vinegar
2 TBL dry sherry
4 TBL Bragg’s or soy sauce
1 tsp White pepper
1 TBL oil
4 inches fresh ginger, grated
1 medium onion, sliced finely
16 oz mushrooms, sliced
1 leek, sliced
1 carrot, sliced
1/2 block firm tofu, cubed
2 cups broccoli
1-2 tsp cayenne
2 quarts veggie stock
1/2 package brown rice noodles
1 cup shredded jicama

Mix the cornstarch, vinegar, water, sherry, Braggs, and white pepper together until smooth.

Heat the oil in large pot and saute the ginger, onion, and half of the mushrooms for 2 minutes. Add the stock, bring to the boil and add the remaining mushrooms, cayenne, carrot.

Add tofu cubes, simmer gently for 30 minutes. Add broccoli and cook gently for 3 minutes, then slowly stir in the vinegar/cornstarch mixture until the soup thickens.

Bring a small pot of water to a boil and cook noodles about 3 minutes, until al dente.

Serve soup with noodles, and top with jicama and siracha.

Roasted Red Pepper Soup and Grilled Cheeze

Adapted from Sea Salt with Food.
7 red bell peppers
2 carrots, diced
1 TBL olive oil
2 medium onions, diced
3 garlic cloves, minced
2 potatoes, diced
6 cups faux chicken stock or vegetable bullion
salt and pepper to taste
1/2 tsp smoked paprika

Preheat oven to 425 and roast whole peppers until they are black and puckery. Remove from oven and place in a bowl, cover with plastic wrap for 5 minutes. Then slide off skins and deseed. Loosely chop peppers.

In a large pot, saute garlic, onions, carrots, and potatoes about 5 minutes. Add peppers and bullion. Bring to a boil, then reduce heat, cover and simmer about 20 minutes. Remove from heat and allow to cool slightly before blending. Return blended soup to the stove, add smoked paprika and additional salt and pepper as needed.

For the sandwich: gf bread and pepper jack Daiya!!!!

Ginger Miso Soup

And this concludes our ginger Vegan Mofo.

Saute carrots, celery, and onion, with a bullion cube. Add lots of fresh ginger and garlic, red lentils and plenty of water. Bring to a boil, then add chopped potatoes and some more carrots. Simmer until lentils are very soft. Stir in lots of miso, diced mushrooms, and fresh spinach.

Thanks to everyone for reading! We really enjoyed meeting new bloggers and seeing your great recipes!

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.

Vegan Ginger Cauliflower Soup

Welcome back! It’s Vegan Mofo Day 2 and we’re really impressed with all of the bloggers! Thanks so much for stopping by our little corner of the interwebs, it really means a lot to us.

Also, in ginger beer news, the second batch is going well. Due to a number of user errors and placing the brew in a spot that was just not warm enough, I can see how things went horribly awry. This batch, however, is foaming nicely and smells like gingery goodness.

Now, just in time for the still chilly weather, today’s special: Ginger Cauliflower Soup

1 TbL Earth Balance
1 onion, chopped
1 jalapeno, diced
3 TBL fresh ginger, grated
4 cloves garlic, minced
1 tsp cumin
2 tsp coriander
1 tsp turmeric
1/2 tsp cayenne
2 Yukon potatoes, cut into small pieces
1 cauliflower, chopped
5 cups faux chicken broth
1/2 cup unsweeted soy yogurt
1/2 cup non-dairy milk (we used Trader Joe’s coconut)
1 TBL lemon juice
1/4 cup cilantro, finely chopped
Salt and pepper

Melt the Earth Balance over medium heat in a large stock pot. Add onion, jalapeno, ginger, and garlic and cook about 5 minutes, then add spices and stir well. Add broth, potatoes, cauliflower, nd bring to a boil. Cover, reduce heat and simmer until potatoes are very tender, about 20 minutes.

In a non-metal bowl, whisk together non-dairy milk, yogurt, and lemon juice, set aside.

Reduce heat to low. Reserve 3-4 cups cauliflower and potatoes and set aside. Using an immersion blender (or regular blender, be careful!) puree soup until fairly smooth. Return reserved vegetables to soup on low heat. Stir yogurt mixture and cilantro into the soup. Taste for salt and pepper.

We had this with a spinach, mushroom, and tomato salad! It’s also good over a little rice, or rice/quinoa combo.

Adapted from Madhur Jaffrey via Red Molly Cooks