White Chili

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This alternative to traditional chili is a thick and hearty stew of white beans, yellow squash, onions and yellow bell peppers mingled with cumin, garlic and chili powder. You can spice it up or keep it mild.

White Chili

½ Sweet onion, diced
½ Yellow squash, diced
½ Jalapeno pepper, diced, with seeds
½ Yellow bell pepper, diced
Pinch Rosemary, dried
Pinch Oregano, dried
2 cloves Garlic , minced
1.2 tablespoons Olive oil, divided
1 teaspoon Cumin
½ teaspoon Chili powder
2 cups Veg stock
2 cans Great Northern Beans, drained and rinsed
1 tablespoon Lime Juice
1.5 tablespoons Cornstarch, Mix w/ 6 T cold water
2 Corn tortillas, Julienned
1 tablespoon Cilantro, chopped

1. In large stockpot, saute vegetables in 2 T oil over medium-high heat 13 minutes.

2. Stir in cumin, chili powder and salt

3. Once veggies are soft, add 2 cups broth and bring to a simmer over low heat.

4. Puree 1 can of  beans in a food processor until smooth. Stir into soup until well incorporated. Stir in remaining beans, lime juice and cornstarch mixture. Cook for additional 10 minutes over medium-high heat until thickened, stirring occasionally.

5.Garnish with crisp-fried tortilla strips and cilantro.

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Soup Magic: Homestyle Split Pea

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Okay, I know ’tis the season, but we can’t live on vegan holiday cookies and peppermint bark! Put something warm and nourishing in your belly with this super-easy soup recipe.

When I think of split pea soup, I think simplicity. A  savory stew of peas, tender chunks of carrots and celery with just a hint of onion and garlic.

This recipe is simple as simple can be. I load the ingredients in the crockpot on my way out the door in the morning, and a few hours later I have a thick, hearty soup. That’s magic.

Magic Split Pea Soup

1 pound green split peas, rinsed

2 large carrots, peeled and diced

2 stalks celery, diced

1 small onion, diced

1 large garlic clove, finely minced

6 cups vegetable broth

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 Method:

Just pour everything into the crockpot, cover and cook on low for 3 ½ – 4 hours. Check for salt and add seasonings to taste. Yield: 6 – 8 servings.

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Soup Magic: Hearty Lentil

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Lentil is one of my favorite high-protein meal soups. It’s simple and low maintenance, and comes together in just a few minutes.

 I enjoy cooking soup on the stove—that aromatic slow-simmering, stirring, tending, nurturing activity.

But, during the work week I usually don’t have that kind of time. The last thing I want to read in a crockpot recipe is the direction to sauté vegetables before adding them to the crockpot. If I had time to do that, well I would probably take it all the way on the stove!

Instead, I left my crock pot in charge this morning, and brisked out the door for work. By lunch time I had a rich, satisfying stew, and lots of it. I think about what a prepared cup of soup costs, about $3. For less than that, I could feed a family of four, dinner sized portions of this hearty, healthful, tasty meal. Just saying…

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Hearty Lentil Soup

1 ½ cups raw brown lentils, rinsed

2 cloves garlic, minced

1 medium onion, diced

2 or 3 carrots, peeled and diced

2 or 3 stalks celery, diced

Handful of celery tops (optional)

2 bay leaves

1 tsp. ground cumin

1/2 tsp. ground coriander

Big sprig of fresh thyme (or 2 tsp. ground)

5-6 cups vegetable broth (or water)

Fresh ground black pepper to taste

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Prepare all ingredients and add to crockpot. Cover and cook on low for 4 hours. Stir and check for seasonings. Depending on your broth, you may wish to add salt. With a pair of tongs or a fork, fish out and discard the bay leaves, thyme stems and celery tops, if used. Add a generous grind of pepper and add broth if needed, depending on how “soupy” you like it.

Yield:  4-6 big servings

Soup and Bread

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It occurs to me that there are two foods I can simply never do without–soup and bread.  I will never tire of a hot, comforting bowl–be it a thick, hearty stew or a thin, savory broth as long as I have a nice chunk of bread to sop in it.

The best soups and the best breads are those made at home. Here are a couple simple recipes worth trying for yourself.

Easy Olive Oil Bread

Creamy Chick’n & Mushroom Soup

from EpicureanVegan.Wordpress.com

INGREDIENTS:

1 Tbs olive oil
2 large cloves garlic, minced
1 small onion, diced
2 celery stalks, chopped fine
12-oz pkg Beyond Meat Chicken-Free Strips, cubed
4 C (about 18) mushrooms, quartered
5 C vegetable broth
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
1/2 C vegan sour cream
3 Tbs flour
1/2 C nutritional yeast
1/4 C unsweetened, plain almond milk
3/4 tsp Herbs de Provence

DIRECTIONS:

In a large soup pot, heat the olive oil and add the garlic. Saute 2 minutes, then add the onion and celery. Cook for 5-7 minutes, or until the vegetables soften.

Add the broth and let simmer over medium heat for 10 minutes. Toss in the chick’n and mushrooms and let cook for 10 minutes.

In a small bowl, whisk together the sour cream, flour, nutritional yeast, seasonings and almond milk; stir into the soup. Season with Herbs de Provence. Let simmer a few minutes until it thickens. Serve and enjoy!

 

 

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Carrot-Ginger Bisque

If you’re ready to get back on the good foot after the holiday indulgences of the past few weeks, here’s a place to start. A nutritious, light yet satisfying soup of simmered carrots and onions, finished with ginger and coriander. And so easy to make–you probably have all the ingredients in your kitchen right now!

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Carrot Ginger Bisque

¾ tbsp. Olive oil
2 med Onion
4 cups Vegetable broth
4 large Carrots, peeled and chopped
2 tbsp. Ginger, fresh, finely grated
¾ tsp. Cinnamon
¾ tsp. Coriander

Method:

1. Saute onions about 5 minutes. Add broth and 1/2 cup of water, more or less–carrots and half of the ginger.. bring to boil, reduce & simmer, partially covered, for about 20 minutes until carrots are tender.
2.Remove pot from heat and let cool for one hour, covered. Puree with immersion blender  (or Vitamix) until smooth, adding remaining  ginger, cinnamon and coriander. Taste for salt and pepper and add more water if needed, returning to pot if necessary to heat through. Finish with parsley (optional).

Thai Sweet Potato Bisque

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This soup is a perfect blend of smooth and creamy, slightly sweet and spicy. Great served on its own or as a first course, it is super-easy to make, too.

Thai Sweet Potato Bisque

adapted from a recipe by Isa Chandra Moskowitz: Red Sweet Potato Curry with Cauliflower and Adzuki Beans

1 pound sweet potatoes (approximately 3 medium) to make 3 cups, mashed
4 ½ cloves Garlic, minced
1.5 tablespoons Ginger, fresh, minced
1 tablespoon Peanut oil
4.5 tablespoons Thai Red Curry paste
3 cups Vegetable broth
3 Star Anise Pods
3  tablespoons Tamari Sauce
1 15 ounce can full fat  Coconut milk
¾ teaspoon Salt (or to taste)
Sriracha (optional)
Lime juice (to taste, approximately 1 lime)
Cilantro for garnish

1. Bake sweet potatoes at 350 for 1 hour first. Peel and mash. :

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2. Saute garlic and ginger in oil. Add curry paste, veggie broth and star anise. Let boil about 5 minutes, covered. Uncover, remove star anise.:

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3. Add sweet potato, coconut milk, tamari and salt and mix well. Use immersion blender if needed, to get to a very smooth consistency.

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Add lime juice and sriracha to taste.:

Stock Options: Vegetable Broth

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The classical foundation of a successful soup or sauce is a well made stock. In vegetarian cooking many cooks use prepared stocks, bouillon cubes, powders and pastes. However,  to avoid the excessive sodium and fat contained in prepared products, a fresh stock can be made easily at home.

Most importantly, to create a clean, delicious tasting stock, the vegetables must be fresh, organic if available. This recipe will produce a light, delicate result, perfect for a broth based vegetable soup or sauce and the flavor can be intensified with the addition of tamari or soy sauce and heartier vegetables such as mushrooms, leeks or parsnips.

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This is the classical French method I learned in culinary school. I find it worth the little bit of extra effort to create a very pure, clear result. I hope you give it a try!

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Basic Vegetable Broth

1 large yellow onion, coarsely chopped

2 large celery ribs, chopped

2 large carrots, chopped

8 cups cold water

1 Bouquet Garni (see below)

Combine all ingredients in a stockpot and bring to boil. Reduce heat to an active simmer and allow to reduce by half, uncovered (about 1-1 1/2 hours). Lightly skim off any foam that accumulates on top of the stock. Do not stir the pot. This will help avoid cloudiness.

Strain through sieve, pressing lightly against vegetables with the back of a spoon to catch juices. Season to taste with sea salt. Store covered in refrigerator up to 3 days. May be frozen for 3 to 4 months.

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Bouquet Garni

1 square piece of cheesecloth (approximately 4″x4″) rinsed and squeezed out

Kitchen twine

Handful fresh parsley stems

3 springs fresh thyme

1 Bay leaf

1/2 teaspoon black peppercorns

1 clove garlic

Place flavoring ingredients in center of cheesecloth. Gather and tie into a sachet with enough length of twine left to tie to the handle of the stockpot (careful to trim the end so it doesn’t catch fire on a gas stove).