March 14, 2011 § 2 Comments
It turns out—now that we are paying attention—a number of our on-hand recipes are vegan. While it’s nice to cruise online looking for appropriate recipes for our new two-thirds vegan lifestyle, we need only turn to our own recipe collection to find something without meat, fish, dairy, etc.
Jennifer’s Red Lentil Soup with Spinach, for example. She collected this recipe from a local adult-ed class on soup making she attended 10-15 years ago. She just recently found it again, after I had made a batch of the Moosewood lentil soup. Lentils are pretty friggin’ amazing, if you ask me. It’s my favorite dry bean, if only because you don’t have to soak it any more than 30 minutes, which you can easily incorporate into the cooking process (see below). The addition of the spinach is inspired, tasty and I am sure, good for you, as well.
- 1-2 TBS evoo
- 1 onion
- 1 large carrot, diced
- 2 ribs celery, diced
- 1 cup red lentils, rinsed (I guess green would be fine, too)
- 4-5 cups water
- 1/2 tsp EACH of thyme, oregano, basil
- 1 tsp salt
- 1 lb. spinach or Swiss chard, torn into pieces
-Saute the onion in the oil over medium heat. Add the carrots and celery and saute another few minutes until just soft.
-Add the herbs, lentils and 4 cups of the water. Bring to a boil, reduce heat, and simmer 30-40 minutes. Stir occasionally to prevent sticking on the bottom. If it’s too thick for your liking, add up to a cup of water.
-When lentils are soft, add the salt and spinach. Stir. Cook for another 2 minutes.
Jennifer likes to add a swirl of sherry vinegar on top of her bowl of soup. I add a dash of balsamic vinegar. Try it without the vinegar first, then with the vinegar. The addition really pulls out the flavor of the lentils and adds an acidic brightness. You’ll also want to keep a slice or two of fresh bread on hand for dunking.
You may want to double the batch. This soup is even better in subsequent days, and is nice as your vegan lunch dish.
February 16, 2011 § 2 Comments
I’m taking this time while getting an oil change to tell you about this AMAZING soup. This soup is so friggin’ easy and so friggin’ good, you’re gonna scream with the pain of realizing how dumb you’ve been for not making it before. That’s exactly what we did. Actually, we slapped ourselves.
Before I move on, I’m gonna give credit where credit is due. What’s that Mexican show on the Food Network? Mexican Made Easy or something? With the cute bubbly Mexican gal. She cooked up something similar one Saturday morning. In her case, it had a chipotle cream somethin’ somethin’ added at the end. Not needed, especially if you’re hoping to limit unnecessary calories.
- 1 medium-large butternut squash (2-3 lbs)
- olive oil
- 2 medium-large carrots
- 1 large stalk celery
- 1 small-medium sweet onion
- 4+ cups vegetable or chicken stock
-Heat oven to 400F.
-Cut squash in half lengthwise. Leave seeds and such in for now. Sprinkle a bit of olive oil over each half and rub in. Season each half with a pinch of kosher salt and a twist of fresh cracked pepper. Bake in oven for 30 minutes or until knife inserts into squash easily. Remove from oven. Let sit until it’s cool enough to handle.
-Meanwhile, chop onion, carrot and celery into 1/2-inch pieces. In a 4-quart pot, season vegetables and saute in about 1 tbs olive oil until they start to loosen up a bit – 5 minutes or so.
-When squash is cool enough to handle, scrape the squash from the skin and add to the vegetables. Add enough veggie stock or chicken stock to cover everything. It usually takes about 4-5 cups. Bring to a boil. Turn heat down and simmer for about 30 minutes.
-When time’s up, get our your trusty immersion blender and whir away until it ‘s nice and smooth.
Taste that? Good, uh? It’s sweet and savory. Rich and deep. And all that flavor from just those few ingredients. Yup, you and we have been missing out on some serious goodness. Don’t worry, we all feel really stupid about now.