Category Archives: soups
Paired with a quick asparagus appetizer, this Green Garlic Soup and Fennel-Barley Salad made a wonderful vegetarian 3-course meal. I made this for an old roommate who came to visit last night; were stuffed but happy and feeling good. Our fourth course was chocolate-covered honey cake with sliced mango.
Green Garlic Soup Recipe
~1lb green garlic, sliced roughly
2 T butter or olive oil
1/2 C dry sherry
1 large turnip, roasted or boiled
3-4 cups spinach
8 cups vegetable or chicken broth
salt & pepper
In a soup pan, warm the oil or butter over medium high heat. Add the green garlic, cooking until nearly tender and beginning to color. Add the sherry and cook 3-4 minutes until no brash smell remains. Add salt, and the broth, and bring to a simmer. Add the turnip and the spinach, cooking 1-2 minutes more. Puree in a high powered blender or by another method, being sure to go in batches if needed to avoid a mess. Adjust the seasoning, adding some sherry or wine vinegar if needed. Serve with delicious croutons and garlic chives on top.
Fennel Barley Salad Recipe (with roast radishes and flageolet beans)
1.5 C cooked pearled barley
1/2 head fennel, sliced very thinly
1 C flageolet beans, cooked, or other salad bean
9-12 stem on mix of easter egg radishes, french radishes, or petite turnips, roasted whole and sliced in half
3-4 C mixed tender salad greens
3-4 T Fennel Citrus Dijon Salad Dressing
2 T olive oil
On high heat, fry the cooked barley in olive oil until grains separate easily and everything is warm. Add the fennel for 1 minute, then turn the heat off and add the radish mixture and beans to the pan. Toss well. In a large bowl, dress the salad greens generously in dressing. Add the warm barley mixture and toss. Serve!
Fennel-Citrus Dijon Salad Dressing Recipe
1 T dijon
1/4 C fennel fronds
Juice of 1/2 large orange
Zest of 1/2 an orange
1 T honey
1 T olive or sunflower oil
2 T apple cider vinegar
Blend all ingredients very well. Stores for up to a week in the refrigerator.
I know what you’re thinking, but it’s really not that bad. It’s possible someone slipped some patchouli or some hemp seeds or some godknowswhat into my breakfast smoothie, but this stuff is seriously tasty, and it’s good for you, and it’s better for the environment than the alternative. And I’m going to keep making it.
Raw Vegan Chili with Vegan Ground Meat and Cashew Sour Cream
Great served with Raw Burger Patties (meatless/vegan).
Raw Cashew Sour Cream
Makes about 1.5 cups
1 cup raw cashews, soaked in water 4 hours
1 cup water
juice of 1 lemon
1 clove garlic
1/2 tsp kosher salt
Puree all ingredients in a high speed blender. Chill to achieve thicker consistency. Can be used as a base for creamy dips and sauces. Good for about a week in a mason jar sealed tight.
Raw Vegan Chili Recipe
Makes about 6 servings
1 portabello mushroom, diced finely
1/2 red bell pepper, diced finely
1/2 sweet onion, diced finely
2 stalks celery, diced finely
1 cup raw almonds, soaked 24-36 hours
2 carrots, cut into 1/2 inch coins or so
1.5 C sundried tomatoes, soaked in water 5-12 hours
1.5 C fresh water or water from soaking tomatoes
2 T tamari, namu shoya, or soy sauce
2 tsp chili powder
1 tsp cayenne
1 tsp salt
Chop carrots and almonds in a food processor until chunky. Add to diced veggies.
Puree tomatoes, tomato juice or water, and all spices/seasonings in a high speed blender until smooth. Mix everything together and warm in dehydrator or let sit room temp for a few hours to soften. Serve warm (if possible) with cashew sour cream. If you made the meatless meat patties, tear one apart for each serving and mix into 1 cup of raw chili to make “meat.”
Quick, healthy, and delicious zucchini soup recipe. Works best with a high powered blender, but a stick blender or regular one will work too, with a little finesse. Can be served chilled as well.
Zucchini & Purslane Soup Recipe
Adapted from Food & Wine
1.5 lb of zucchini or mixed summer squash, washed, trimmed, and sliced evenly*
1/2 medium or large yellow onion, diced roughly
3 cloves garlic, roughly chopped
1.5 cups water
1/2 cup vegetable stock
1 bay leaf
1 tsp dried thyme or 1 tbsp fresh thyme
1 cup purslane (or microgreens, which can be tossed with a little lemon or orange zest as well)
Salt to taste
In a 3 quart pan or larger, warm your vegetable stock over medium heat. Add onions, cooking until almost transparent. Add garlic, thyme, bay leaf, and zucchini, cover and cook about 5 minutes at medium heat, stirring occasionally, until softened but still firm. Add the water and cover. Cook about 10 minutes, until soft.
Using your preferred blending method, puree the soup until smooth. Taste and season with salt, or salt at the table. To serve, do so immediately warm, reheat later with a little more vegetable broth, or add several ice cubes to the fresh puree to bring the temperature down, then store in the fridge up to two days and serve chilled. Garnish with generous purslane and raw zucchini strips.
*Make some thin strips for garnish if you like, before chopping it all up
The hiatus was not entirely my fault. We had an issue with the kitchen sink’s piping, which, once we went in to fix what seemed simple, turned into quite a mess of replacing one part after another, the crescendo being when the disposal decided to actually fall out.
I was not very motivated to create more messes with no great way to clean them, and shortly after that was fixed the hot water decided to turn a lovely rusty brown. Anyway, we are all back in action and, I’m happy to say, fully functional again!
About this time last year I began cooking lots of Japanese food, mainly from a great cook book I own called Washoku Kitchen ($24.50 at the time of this post)– “recipes for Japanese home cooking.” I picked it back up yesterday and started cooking, with a few modifications.
The thing about good Japanese cooking is that the most delicious items seem to take many steps–5 ingredients, but each one you must create. A soy concentrate. A dashi. A miso mixture. It takes time, and works best if you start cooking a LOT of Japanese food, so you can make these things and use them more than once without duplicating efforts.
Udon noodles with pork & sweet potatoes/yams
For 3-4 people as a main course
12 oz fresh udon noodles, cooked*
8 cups dashi with shitake**
4 T seasoned soy concentrate***
1/2 large sweet potato, peeled & cubed
1/2 lb pork tenderloin, sliced thinly
2 green onions, sliced thinly on the diagonal
Bring the dashi to a light simmer, adding the soy concentrate. Place the cooked udon noodles in heated bowls. Using a large skillet and a lightly flavored oil such as avocado, cook the sweet potato on medium high heat until color is deepened, adding a touch of salt.
Add 1 T sake and 2 T water, and cover to steam 3-4 minutes. Push potatoes to side of pan and add pork, trying not to pile the pieces on top of each other. When pork is cooked, pour broth over noodles, add potatoes & pork to one side of bowl and sprinkle green onion over the top.
*cooked in a wide, not too deep pot with plenty of water for 2 minutes boiling, then drained and rinsed in cool water
**combine cold water with strip of kombu (thick kelp) and two dried shitake mushrooms. After 10 minutes, bring to just under a boil and then turn off. Add 1 cup unpacked bonito flakes (large tuna flakes). Let steep 2 minutes, then strain and return to clean pot
***Combine 2/3 cup soy, 1/3 cup sake, 1 dried shitake mushroom & 1/4 cup bonito or other tuna flakes, let steep 1hour-12 hours. Add 2T mirin, 3T water, 3T sugar. Bring to a simmer and reduce by 1/4. Strain and reserve.
I hosted 8 (including myself) for dinner on Friday to celebrate my gentleman’s birthday; it was lively all night, everybody got full and we washed about 25 wine glasses. We drank champagne, prosecco, sparkling wine from california; we drank mouvedre from Chateau Margene, cuvee from Beckmen, a roussane blend from Tablas Creek–we had delicious wine, and the food came out great.
Recipes to follow in the next day or two. I wish I’d taken a photo of the refuse after making the crab stock, it was a pretty mess in my backyard compost container.