Tag Archives: soup

Spicy Kale and Potato Soup

Is there anything better than a nice brothy bowl of soup and a glass of wine on a snowy night? This weeks bag from Liberty Heights SSF contained Russian Red Kale, Celeriac, Purple Turnips, Brussels Spoouts, Cocktail Grapefruits, and Honey. Celeriac and Turnips are not vegetables I use everyday and when faced with those kind of vegetables, I tend to go in one of two directions: roast them or make them into soup. This week is entirely about soup.

Tonight, I used the russian red kale and potatoes from last weeks bag along with shallots from the bag from 2 weeks ago to make Deborah Madison’s Kale and Potato Soup with Red Chili from the Green’s Cookbook (which is a cookbook that I love love love). The red chili just refers to some crushed red chili flakes. I made a couple of small substitutions based on my cupboard. I used the Russian Kale for regular curly kale and shallots instead of onions. I used a vegetable boullion cube instead of boiling the kale stems for broth. The recipe for this soup is so simple that I didn’t have high expectations for it, but it is super tasty and perfect for a night like this one.

This is not a great picture. I was lazy and used my cell phone to take the pic.

Kale and potato soup

Look for more soup this week. I’m planning on a split pea soup with the celeriac and also a vegetable soup with barley which will use some turnips and potatoes. I already ate the brussels spouts. I simply roasted them.

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Bestest Soup Evah – Potato, Leek, Carnival Squash, Roasted Garlic Soup

I got 5 lbs of free potatoes from our local natural foods store, Cali’s. They needed to be used up pretty quickly as they were already growing some eyes. I looked around the house to see what I had and came up with a potato, leek, carnival squash, roasted garlic soup. The recipe is below. It is for a Fagor pressure cooker at high altitude. For lower altitude, you probably will need less cooking time. You could also make this on the stove and cook for much longer. But, I think the pressure cooker is integral to get the creamy texture of this soup.

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Creamy Potato, Leek, Carnival Squash and Roasted Garlic Soup

Ingredients:
2 carnival squash
2 heads garlic
olive oil, salt, pepper
1 T olive oil
2 leeks, white parts cleaned and sliced thin
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
a few cranks of pepper
1/4 c white wine
4 c water
2.5 lbs yukon gold potatoes (4 large), peeled and cut into 1.5″ chunks
1/2 T olive oil
2 T fresh parsley
1 not-chicken bouillon cube
1.5 c soy milk
1/2 c Silk soy creamer
2 T Earth Balance margarine
salt and pepper, to taste

Heat oven to 400 degrees. Slice carnival squash in half and scoop out seeds. Rub the cut side with olive oil and place on a foil lined cookie sheet. Bake for 40-50 min, until tender. Meanwhile, remove loose paper from garlic, slice off the tops, and place in a foil packet. Pour about a tablespoon of olive oil over the garlic and sprinkle with salt and pepper. Seal up the foil packet and bake for 50 minutes at 400. Remove everything from the oven and cool for a while. When cool, scrape the squash insides into a bowl and squeeze out the garlic cloves into the same bowl. Set aside for later.

Using the brown function of the electric pressure cooker (or the stove top), cook the leeks in about a tablespoon of olive oil till tender. When leeks are tender, add the dried herbs and a few cranks of pepper. Cook for about a minute. Add the white wine and cook for another minute. Add 4 cups of water and the potatoes. Add 1/2 T olive oil to the top of the liquid to prevent potato foaming in the pressure cooker. Close lid and cook for 7 minutes (less at regular altitude). Quick release when done, and add the squash, garlic, bouillon cube, and 2 T fresh parsley. Close lid and cook for another 3 minutes. Quick release.

If your pressure cooker is non-stick, you might want to use a measuring cup to scoop the soup to another pot for this next step. Add the cream, soy milk, and margarine along with some salt and pepper. Use a stick blender to puree the soup. Add salt and pepper to taste. Serve with a soft roll and a big dinner salad.

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Hellagood Seitan Stew

On Weds., I asked my husband what kind of soup or stew he wants Friday. I always make a soup or stew on Friday nights in the winter so that he can take leftovers in his thermos on Saturday for ski patrol. He replied that he wanted a stew. I asked, “like a chunky vegetable stew?”. He said, “more like a beef stew”. Well the gauntlet had been thrown. We’d never made a vegetarian “beef” stew that we liked much. The existing recipes we tried were always bland or just plain eww. I knew I could do better. And I did. This stew was spectacular! It smelled spectacular and tasted great… and looks scarily a little too much like beef stew.

Seitan Stew

Seitan Stew

The first part of getting this right, was getting the seitan right. I made the seitan the day before because it takes a while. To get the texture just right, I boiled it and then baked it. The seitan recipe is below.

This seitan stew recipe is adapted from an Emeril beef stew recipe.

‘Beefy’ Seitan Stew
Serves 6
Ingredients

1 recipe Seitan – beef style (recipe below – make a day ahead of time)
~3 tablespoons olive oil
Spice mixture ->
1/4 tsp kosher salt
1/8 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp onion powder
pinch cayenne
1/8 tsp dried oregano, crumbled
1/8 tsp dried thyme, crumbled
2 tablespoons earth balance
8 oz cremini mushrooms, quartered
1 large roughly chopped yellow onion
2-3 sliced carrots, (1-inch slices cut crosswise on a diagonal)
2 celery stalks, roughly chopped
3 cloves roughly chopped garlic
4 tablespoons all-purpose flour
4 1/2 cups beef style vegetarian stock or vegetable stock, at room temperature**
1 cup red wine
4 tablespoons tomato paste
1 large sprig fresh thyme
1 sprig fresh rosemary
1/4 teaspoon ground allspice
3 to 4 cups 1-inch dice peeled yukon gold or red potatoes
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley leaves
Steamed rice

Directions

Chop the seitan into bite size pieces and season the seitan by sprinkling with the spice mixture, being sure to toss the seitan well to evenly cover with the spices. Set a non-stick skillet or non-stick dutch oven oven (preferred) over medium-high heat. Add 1 tablespoon of the olive oil to the pot. Add the seitan to the pot and cook until browned on all sides. Remove the seitan from the pot and set aside.

If you used a skillet above for the seitan, nows the time to pull out the big pot for the stew and heat it up. Add the margarine and 1 Tbsp oilve oil and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes.

Add the wine and cook for about 30 seconds. Add the stock, tomato paste, thyme, rosemary, allspice and browned seitan and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally for 40 minutes.

Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 45 minutes (to an hour). Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot with steamed rice.

** I used Edward and Sons Not-Beef boullion cubes dissolved in boiling water. This brand is so good that I buy 3-4 boxes at a time off the internet. For the stock for the stew – 2 Not-Beef boullion cubes to 4 1/2 cups boiling water.

Beefy Seitan
Adapted from The Vegan Lunchbox Pot Roast and La Dolce Vegan Beefy Seitan

2 vegetarian beef-flavored boullion cubes (See note above**)
1 tsp kosher salt – I cannot remember if I actually added this
1 1/4 cup vital wheat gluten
1/4 cup finely ground walnuts
2 Tbsp Nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp sage
3 Tbsp olive oil
1 tsp marmite
1 tsp tomato paste
1 tsp vegan worchestershire
1 Tbsp nutritional yeast

Bring 4 cups water to a boil. Stir in the boullion cubes and 1 tsp kosher salt. Let cubes dissolve while you work on the seitan.

In a mixing bowl, mix wheat gluten, ground walnuts, nutritional yeast, onion powder, sage, and garlic powder.

Then mix ONE cup of the broth with 1 Tbsp olive oil, 1 tsp tomato paste, vegan worchestershire, and marmite.

Add the liquid to the wheat gluten mixture and stir till it forms a dough. Knead until it comes together in a loaf. Cut the loaf into 2″ square pieces.

Stir the other tablespoon nutritional yeast into the remaining broth. Add the gluten to this lukewarm broth and bring up to a simmer. Simmer the wheat gluten covered in the remaining broth (just barely a simmer) for 1 hour. This next part is important. Turn off the heat and let the seitan cool in its cooking liquid for 30-45 minutes.

Drain the seitan (reserve the remaining stock) and put it into a lightly oiled baking dish. Bake uncovered at 350 for 30 min (this will cause it to firm up). Remove from the pan and place the seitan in a storage container with remaining broth until ready to use.

Here are some in progress pics:

Browning the seitan
Seitan Stew

Cooking the mushrooms – there are some seitan bits and spices stuck to the pan, because I learned that needed a non-stick pot for that part.
Seitan Stew

Added in the carrots, onions, celery
Seitan Stew

Simmering the stock with the vegetables and seitan (before adding potatoes)
Seitan Stew

Finally done. Looks scarily real, doesn’t it?
Seitan Stew

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Not-Chick’n Noodle Soup

Sometimes even a vegetarian wants that bowl of soup that we all remember from childhood… chicken noodle. And I know, most people would think that it is impossible for a vegetarian to have. Well, here is (in my humble opinion) the closest vegetarian thing to the real thing for when you really really neeed it. We now make this whenever one of us doesn’t feel very good.

This recipe is on its fourth modification from the original Tofu Noodle Soup recipe by Nava Atlas. I based my version off of Eat Peace’s Tofu Noodle Soup. Her version recommends (insists) on adding dill. I can’t stomach adding dill to this soup. All the other versions of this recipe use tofu which doesn’t feel right to me. But Eat Peace’s picture looked so good, that I had to try it and modify it so I would like it.

Not-“Chicken” Noodle Soup

1 T olive oil
3 celery stalks, diced small
3-4 carrots, scrubbed and diced
4-5 cloves garlic (about 1 1/2 Tbsp), minced
2 tsp minced fresh ginger
1 yellow onion, small, diced
1 tsp dried thyme, crushed between your fingers
1 tsp dried oregano
1 1/2 cup hot water
2 Not Chick’n boullion cubes*
6 1/2 cup water
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 tsp paprika
1 tsp tumeric
4 oz angel hair pasta (or capellini, or vermicelli), broken in 1 1/2″ pieces
~16 oz white wave chicken style seitan, 1/4 inch dice
pinch cayenne

In a large stockpot (6 qt-ish), heat olive oil over medium high heat. Add carrots, celery, onion, garlic and ginger. Cook for about a minute. Add the thyme, and oregano. Add a couple of tablespoons of water to keep garlic and ginger from burning. Turn heat to medium low, cover, and cook for about 10 minutes, stirring occasionally.

Meanwhile, place the boullion cubes in hot water and stir to combine.

Add the boullion/water mix and the 6 1/2 cups of water to the pot along with salt, pepper, paprika, and tumeric. Bring to a boil and then reduce heat. Simmer covered for about 15 minutes, until the vegetables are tender.

Take the lid off, increase the heat again, and add the noodles, seitan, and pinch of cayenne. Cook about 10 minutes, until noodles are cooked. Stir, serve immediately.

This soup is really good the next day too, but you may find that the noodles have taken over. If that happens, make 2 cups of hot water and mix with a not chicken boullion cube. Add to the soup and adjust seasonings.


* I use Butlers Not Chick’n Boullion, which you can get at Food Fight Grocery. I swear by this ingredient and wouldn’t want to substitute anything else. I order about 3 boxes at a time and have them shipped to the house.
** I am normally not a huge fan of white wave seitan because it is squeaky, but it really works in this recipe. I cut the seitan really tiny which takes away the squeaky effect. It winds up tasting like the tiny chicken bits in Campbells chicken noodle soup (if any of you can remember that).

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African Groundnut Stew with Kuri Squash

Last night we made African Groundnut Stew from Voluptuous Vegan. Groundnut, in this case, refers to the 1/4 cup of peanut butter that finished the stew. Yum! This is a recipe that has become a fall favorite in our house. We only get to make it in the fall when we are getting fresh local interesting squash. I always make it with a Kuri Squash which is the red one in the picture below.

Squash

It is a time consuming recipe, but the results are well worth it. In addition to Kuri squash, the stew also has roasted cauliflower in it, carrots, sweet potatoes, potato (instead of the turnip it called for because I had potatoes), garlic, lots of ginger, ginger juice, cilantro, onions, and scallions. But its the peanut butter, ginger, and the squash that are the real stars of this stew:

African Groundnut Stew

 

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Creamy Broccoli Mushroom Potato Soup

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Despite the fact that he is not vegan, I love Peter Berley’s cookbook, The Modern Vegetarian Kitchen. Almost every recipe is vegan or is easily veganizable and I have never made anything bad out of this book. And up until now, I’d never had any problems with his recipes. This one had one major typo in the first paragraph causing us to wing it. If anyone wants the recipe for this let me know and I’ll add it. I normally do not put recipes in here that are published in books, but since this one has a major mind-boggling typo in it, I’d be happy to provide a recipe that can be followed.

The weather here has turned towards wintryness, and soup sounded like the best thing ever. Since I had about 4 lbs of CSA potatoes to get through, soup sounded especially perfect.

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13 Bean Vegan Crockpot Chili

I kind of suck because I didn’t manage to take any pictures of the chili. I kept meaning to and then all of the sudden the chili was gone and it was too late. Anyway, we really liked this chili. The spice was mild, but that probably depends on the jalepeno strength. Feel free to add some cayenne to this to kick it up a notch.

13 Bean Vegan Crockpot Chili
1 lb. 13 dried bean soup mix ***
2 Tbsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 jalepeno, minced
1 Anaheim Pepper (or another jalepeno), diced
2 carrots, diced
1 onion, diced
3 cloves garlic, minced
1 1/2 tsp paprika
1 tsp ground cumin
1/2 tsp thyme, crumbled between your fingers
1 tsp mexican oregano**
1/2 tsp sage
1/4 tsp cayenne
2 tsp chili powder (the mix of spices that includes cumin)
1 tsp ancho chile powder
28 oz diced tomatoes
~4-5 cups boiling water
1 1/2 c. fresh or frozen corn*
3/4 pkg natural boca crumbles
2 tsp+ salt to taste.

Sort for pebbles and rinse the beans. Soak them overnight or use a quick soak method. Rinse thoroughly after soaking. Throw away the spice packet that might have come with your beans.

Get all of the spices measured out and place them in a small bowl.

Heat 2 Tbsp olive oil in a skillet over med-high heat. Add the bell peppers, onions, anaheim chile, jalepeno pepper, and carrots. Cook until soft and slightly browned. Add the garlic and cook for about 1 minute or until fragrant. Add the spices and cook for another minute. If the spices start to stick to the pan, deglaze it with a little water.

Move the vegetables to a large crockpot. Add the beans, tomatoes, corn and enough water to cover and give the beans an inch or two of extra water for expansion. Cook on low for 8-10 hours (but note that we will add more stuff to the pot about 2/3 of the way through). Stir about 1/2 way through if you are around.

After about 6 hours, add the boca crumbles and stir. Add a little more water if necessary.

When the cooking time is done, add salt to taste.

Serve over rice or polenta.

Serves a zillion.

* We had grilled frozen corn that we had put away from the CSA overabundance. Grilled corn is fabulous in this.
** You can substitute regular oregano
*** or a mix of beans

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