Did Someone Ask For More Soup?

I will TRY not to cook soup every night...I will TRY not to cook soup every night. Oh, hi, you're here. I should probably confess to you now that I love soup. I could exist on it almost exclusively. There are so MANY of them and they are so versatile. They help you use up the 27 pieces of aging produce and/or containers of leftover legumes and grains that you have idling in the fridge. The long, rainy Fall/Winter season in Seattle is the time of year when I want to hibernate inside every day with my cats, my man, my TV shows, my books, and my soups. One of the many wonderful things about soup is that can be comforting and hearty on a cool Fall day or light and refreshing on a hot summer night. Soup is all things to all people... except to my husband. He doesn't really think of soup as a real food (!!!), but more like a snack (!!!). So, despite all of my instincts to the contrary, I will TRY not to cook soup every night. Having said that, I did cook up a DELICIOUS soup last night and the night before (see previous post). Will I cook soup again tonight? Or will my love for my husband trump my selfish soup needs? Stay tuned for the next episode of "As The Owen Household Turns". Here is my recipe for last night's gem:

Cream of Parsnip & Leek Soup (Makes 4-6 servings)

2 tbs. olive oil
2 large parsnips, peeled & diced
1 large leek, sliced and washed
4 cups of vegetable stock
salt & pepper to taste
1/2 cup non-dairy milk (or cashew cream if you're feeling fancy - see previous post for recipe)

Cook parsnips and leeks in oil in a covered stockpot over medium heat until soft. Add stock and cook for 20 minutes. Place soup into a blender and puree. Return to the pot and stir in the milk and season to taste. Serve piping hot.

The First in a Long Line of Winter Soups

In my ongoing efforts to make room in my fridge for my new produce, tonight it came down to what to do with the mushrooms and the bizarre-looking celery root, which I've been eyeballing for a week perhaps awaiting a sign from the universe regarding what the heck to do with it. Thanks to the wonderful powers of Google, I quickly found a soup that would use up these ingredients. This turned out to be a very flavorful and hearty soup and it was pretty fast to prepare. I had to modify it quite a bit, but here goes my version:

Celery Root & Mushroom Soup

SOUP
2 teaspoons olive oil
1 medium onion, diced
1 celery root (celeriac), peeled and diced
1 1/2 teaspoon dried thyme
1 teaspoon dried chervil or parsley (used 1 tbs. celery leaves, chopped)
1/4 teaspoon black or white pepper
4-5 cups of sliced mushrooms
4 cups vegetable stock
1/2 cup nut cream (see recipe below)
1 tsp. lemon juice
1/2 – 1 teaspoon salt (check sodium content of stock!)
Parsley leaves (for garnish)

CASHEW CREAM (OPTIONAL)
Blend in a blender until smooth:
1/2 cup cashews, soaked in water to cover for 30 minutes to soften, water discarded
1/2 cup stock

1. Heat the oil in a large soup pot over medium heat. Add the onions, celery root, thyme, chervil and pepper. Saute for 6+ minutes, until the vegetables are tender.
2. Add the mushrooms and saute until soft, about 6 more minutes.
3. Add 4 cups of stock. Simmer, uncovered, for 20 minutes.
4. Transfer the soup to a blender or food processor and puree until smooth (you may have to work in batches). If the soup is on the thick side, add additional stock until it reaches your desired consistency.
5. Stir in the cream, lemon juice and salt to and heat through.

Emergency Cooking

Lately, I've been finding myself so devoid of time and/or energy that I rarely cook (see my last post regarding the extent of my husband's cooking abilities and what I've been subsisting on). Seriously, my poor husband has been trying to carry the full cooking and cleaning burden for a while now and I probably would've croaked by now without his "hunting" and gathering efforts. One night last week he brought home Amy's Pizzas and another night he waited in an agonizing line at the PCC deli only to return home with easily three of the worst vegan dishes either of us have ever had the misfortune of tasting. Now, I find myself in emergency cooking mode; firstly, because I can’t take another husband-supplied meal, but, more importantly, tomorrow is produce-delivery day and I’ve still got a fridge full of produce!


Immediately, I ransacked my refrigerator finding a whole lot of crap, but little of anything that would go together. I settled on a bok choy that looked like it was in the direst need of getting cooked up; now, what to do with him? Luckily, I found a mercifully simple recipe in my cooking bible, “1,000 Vegan Recipes” (Robin Robertson). Thank you “Bok Choy & Ginger Udon Noodles”!! I don’t think it’s very fair that the shallots got left out of the title, so I’m renaming it “Bok Choy & Ginger Udon Noodles STARRING...Shallots!!!!”. The shallots paid me to say that.

Now if I had been just a little smarter I would’ve added some mushrooms to this dish, but I can’t really be relied on for my brain-power these days. So, please enjoy this hearty, healthy, EASY dish. Just don’t ask me to cook it for you, ‘cause I’m all out of steam. It’s nothing fancy, but perfect for those nights when you’re feeling lazy and/or exhausted and happen to have a neglected bok choy's fate in your hands.

Bok Choy & Ginger Udon Noodles with Shallots (modified)

1 large bok choy, cut into ¼” slices
4 ounces of udon noodles
1 tbs. sesame oil
2 tbs. tahini
3 tbs. soy sauce
1 tbs. mirin
2 tbs. canola oil
½ c. thinly sliced shallots
1 tbs. grated fresh ginger
¼ tsp. crushed red pepper
1 tbs. toasted sesame seeds

1. Lightly steam the bok choy until just tender, about 3 minutes. Set aside.
2. Cook the udon in boiling water until tender about 7+ minutes. Drain, rinse under cool water, and place in a bowl. Toss with sesame oil.
3. In a small bowl, combine the tahini, soy sauce, mirin, water and stir to blend.
4. Heat canola oil over medium-high in wok or large skillet. Add shallots, ginger, and crushed red pepper. Saute for a few minutes. Add the bok choy, noodles, and sauce. Cook until hot, about 5+ minutes. Top with sesame seeds.

Quick & Easy

School has been a little intense, lately, as I wrap up Fall Term 1. Hence, the shortage of posts. For the most part, our meals this week have consisted of whatever my husband can cook. His repertoire consists of veggie burgers, salad, and potatoes, baked or fried. I topped the baked one featured here with steamed broccoli and Leahey's "Cheese" Sauce, it was fast and faux-nutritious.

Tonight, I was able to whip up a quick salad between term papers. This is one of my all-time faves. I severely bastardized the original bacon-laden recipe from Allrecipes.com. My secret ingredient here is the liquid smoke which provides the smokiness that bacon would, minus the death and cruelty. This really is the Mercedes of salads and it's not nearly as involved to make as it looks. I thank the fall produce fairies for including Asian pears in our bin this week. You should probably make this salad tomorrow night because I don't think should have to live another day without it!



a.k.a. Winter Salad with Candied, Curried Cashews

3/4 cup cashew halves
1 tablespoon melted vegan margarine (Earth Balance)
1 teaspoon chopped (preferably fresh) rosemary
1 teaspoon curry powder
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 - 1/2 teaspoon cayenne pepper (depending upon your tolerance for HEAT)

Dressing:
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
2 tablespoons agave nectar
1 tsp liquid smoke
1/4 cup olive oil
1/4 cup water
salt and black pepper to taste

Salad:
1 or 2 (10 ounce) packages mixed salad greens
1 medium asian pear, thinly sliced (you can use a crispy pear or maybe an apple in place of the asian pear if you must)
1 cup halved, seedless red grapes

Directions

In a small bowl, combine rosemary, curry powder, brown sugar, salt, cayenne pepper. In another small bowl, toss the cashews with the melted butter. Add the herb mixture to the cashews and toss to coat.

In another small bowl, stir together white wine vinegar, mustard, agave nectar, liquid smoke. Slowly whisk in olive oil and water. Add salt and pepper to taste.

In a large salad bowl, toss the pear slices, lettuce, and grapes. Go ahead and toss the lettuce with the dressing if you're going to consume the salad all in one sitting, if not, serve the lettuce in bowls and top with dressing, then sprinkle with nut mixture.

Leek Week - Part Two

So, I'm a little late in posting about last week's food, but here goes! If you recall, we had left off with an overabundance of leeks. I had used up a couple of them in the Leek and Bean Cassoulet with Biscuits, previously, but what to do with the balance? I finally decided on this little number: Coriander, Barley, Leek Soup. I topped the soup with some leeks fried in olive oil (MAJOR yum!).

Believe it or not I STILL had more leeks to use up, so I sauteed what was left (about 2 cups) in vegan margarine and made up some mashed potatoes using non-dairy milk, of course. The leeks were stirred into the mashed potatoes, and the mixture was formed into patties. Then, I coated them with breadcrumbs and fried them up in vegan margarine and served with a little Bacon Salt (vegan) Sour Cream concoction that I invented.

Another little (non-leek related) gem from last week was the White Bean and Artichoke Salad, which I modified heavily. First, I omitted the mint and olives because YUCK! I omitted the green pepper because I didn't think I had any (surprise, guess what I found in my fridge today?) and halved the red onion requirement. And, finally, I added halved cherry tomatoes and topped the whole thing with Eden Organic Spicy Pumpkin Seeds. It's safe to say that you'll come real close to getting your RDA of protein and fiber in this one side dish.

Welcome to Leek Week!

It's sort of like shark week, except there's no risk to life or limb. That is, unless you're in the kitchen with me. Utensils drop, curse words fly, and smoke alarms occasionally go off, but I think the passion and fury is part of what makes the food taste so yummy. Where were we? Right, Leek Week! This week I received not one, not two, not THREE, BUT FOUR GIANT LEEKS in my produce bin, so it's all leeks, all the time right now.

I started tonight with one of my most favorite recipes of all: Leek & Bean Cassoulet. If you are in my immediate family circle and/or live within a 20 mile radius from my pad, you have probably had this dish. It has now replaced my famed Green Bean Casserole (which has never been properly veganized since nothing quite mimics the gelatinous consistency of Campbell's Cream of Mushroom soup) at family holiday meals. There are so many things to love about this recipes, starting with the biscuits. I don't have the energy to whip up drop biscuits any ol' day of the week, so when I make them I fully enjoy. Additionally, I love casseroles. I was raised on one-pot wonders, from Hamburger Helper to Shepard's Pie and there's something about a casserole that makes me feel all carefree and comforted. And furthermore, it is freakin' chilly in Seattle and nothing warms the tummy, heart, and spirit like a dish full of hearty food. So, enough with my ramblings, let's get to that lovely recipe. I'm just warning you, this recipe makes a LOT of food. I'm talking 8+ servings. If you don't plan on feeding a Pee Wee football team the night you make it, I'm guessing you can portion it up and freeze it pretty nicely.

Leek & Bean Cassoulet with Biscuits
Veganomicon, p. 172-173

Stew:
2 yukon gold potatoes, cut into 1/2 inch dice
3 cups vegetable broth
3 tablespoons cornstarch
2 tablespoons olive oil
2 leeks, washed well and sliced thinly
1 small onion, cut into medium size dice
1 1/2 cup carrots, peeled and cut into 1/2 inch dice
2 cloves garlic, minced
1 heaping tablespoon chopped fresh thyme or 2 teaspoons of dried
Several pinches of freshly ground black pepper
1/2 teaspoon salt (more or less depending on how salty your broth is)
3/4 cup frozen peas
1 (15 oz) can navy beans, drained and rinsed (optional)
2 cutlets of seitan, cubed (optional)

Biscuits:
3/4 cup plain soy milk
1 teaspoon apple cider vinegar
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup nonhydrogenated vegan shortening

PREHEAT THE oven to 425 degrees F.
Place the potatoes in a small pot and cover with water. Cover and bring to boil. Once boiling, let cook for about 10 minutes, until the potatoes are just tender enough to be pierced with a fork. Drain immediately so that they DO NOT OVERCOOK. While they are boiling, you can prep the rest of the veggies and start preparing the biscuits -- the potatoes should definitely be done by the time you are.

Now prepare everything for the biscuits. You are not going to make them yet, but it's good to have everything ready when it comes time to top the stew. ADD THE VINEGAR TO THE SOY MILK in a measuring cup and set aside to curdle. Mix the flour, baking powder, and salt in a medium size mixing bowl.

Now leave that alone and start the stew:

Mix the cornstarch into the vegetable stock until dissolved.
Preheat an oven-safe skillet (if you don't have that, just transfer contents to casserole dish later on) over medium heat. Saute in oil the leeks, onions, and carrots until very soft and just beginning to brown, about 10 minutes (you may need to put a lid on to make sure the carrots get good and cooked). Keep the heat moderate so they won't burn.

Add the garlic, thyme, freshly ground black pepper and salt, and cook for 1 more minute. Add the cooked potatoes and frozen peas, then pour in the vegetable stock mixture. Raise the heat just a bit; it will take a few minutes but the liquid will start simmering. Once it does, lower the heat again. Let it simmer for about 7 minutes, stirring occasionally, but no longer than that. If you need more time for the biscuits, then turn off the heat under the stew.

Back to the biscuits:
Add the shortening to the flour in small slivers and work it into the dough with a fork or with your fingers until large crumbs form. You don't want to cream it in; there should be clumps. Drizzle in the soy milk/vinegar and mix with a fork until everything is moistened (some dry parts are okay).
Wash and dry your hands, then lightly flour them and get them dirty again. Gently knead the dough about ten times right in the bowl, just so that it is holding together and NOT STICKY. If it seems sticky, as in sticking to your fingers, then gently work in a little more flour. Set that aside and check on your stew.
The stew should be simmering and slightly thickened. Mix in the beans and/or seitan. Now, let's add the biscuits. Pull off chunks of dough that are about slightly larger than golf balls. Gently roll them into balls and flatten a bit; they do not have to be perfectly round. Add them to the top of the stew, placed an inch or so apart.
Transfer the whole thing to the preheated oven. If you are worried about spillover, place on a rimmed baking sheet, but we've never had that problem. Bake for about 15 minutes. The biscuits should be just slightly browned and firm to the touch.
Remove from the oven and use a large serving spoon to place some of the stew and a biscuit or two in each shallow, individual bowl. Sprinkle with a little chopped, fresh thyme if you feel motivated. Serve at last! Especially yummy when you break up your biscuit and mix it in a bit with your stew.

Post-hiatus

I knew that I would have less time to blog once school started, but I didn't expect to be away for this long. I've really had so very little time for my favorite pasttime -- COOKING!!! I plan to be spending a lot of time in the kitchen this weekend and will be posting the results.

Today, I harvested some broccoli rabe, which is about the only thing that my garden managed to put forth this year. I found a recipe online that inspired this dish that I like to call Tuscan Bean and Broccoli Rabe. Additionaly, I lucked out when fingerling potatoes popped up in my weekly produce delivery, because I've been wanting to make Tal Ronnen's appetizer, Twice-baked Fingerling Potatoes with Crisped Dulse, for a long time. Wow, were they ever worth the wait!

Tuscan Bean & Broccoli Rabe - Serves 4

1 medium bunch of broccoli rabe (a.k.a. rapini), cut into 3" pieces, tough stems discarded
3 cloves garlic
2 tbs. olive oil
3 cups cooked white beans
1 tsp. fresh rosemare, minced
1/8 cup sun-dried tomatoes, diced
1/4 tsp. salt
1/8 tsp. fresh ground pepper

1. In a medium saucepan, bring salted water to a boil. Add the broccoli rabe and cook until tender, about 5 minutes. Drain.
2. In a large skillet, over medium-low heat, saute garlic in olive oil for about a minute. Add beans, rosemary and broccoli rabe. Add tomatoes, salt, and pepper.
3. Cook for about 10 minutes until mixture is hot. Serve immediately.

Twice-baked Fingerling Potatoes with Crisped Dulse
from The Conscious Cook by Tal Ronnen

12 fingerling potatoes, cleaned and dried
2 teaspoons prepared horseradish
1 tablespoon vegan mayonnaise
2 tablespoons regular Cashew Cream (recipe below)

Sea salt and freshly ground black pepper
1 tablespoon Earth Balance
Paprika
2 tablespoons minced fresh chives Crisped Dulse (recipe follows)


Cashew Cream -- Note: Make this part ahead!

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

2.Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

3.To make thick cashew cream, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.


Crisped Dulse -- Note: Dulse is a mild, smoky, salty sea vegetable that can be found at PCC or in Asian markets. Even if you're afraid, don't skip this step. It really gives the potatoes a crispy, smoky edge.

1 teaspoon canola oil
1 or 2 small pieces dulse

Heat the oil in a small nonstick pan over medium heat. Add the dulse and cook, turning once or twice, until crisp, 1 to 2 minutes. Watch closely so that it doesn’t burn. Remove the dulse to paper towels, let cool, then break into small pieces.

Preheat the oven to 350°F. Place the potatoes on a baking sheet coated with spray oil and bake for 20 minutes, or until tender. Meanwhile, in a small bowl, stir together the horseradish, mayonnaise, Cashew Cream, and salt and pepper to taste.

Cut the cooked potatoes in half lengthwise. Being careful not to burn your fingers, scoop the pulp from each potato with a teaspoon, leaving a thin shell. Place the potato pulp in the bowl with the horseradish mixture and the Earth Balance. Mash together, then fill each potato half with the mixture, mounding slightly. Put the potato halves filling side up on the baking sheet.

Sprinkle the potatoes with paprika, return to the oven, and bake for 10 more minutes. Garnish with the chives and Crisped Dulse.

Makes 24 pieces; 12 servings
Prep time: 45 minutes