Life, Liberty and the Pursuit of Foodiness

Archive for the tag “vegan”

31-recipe challenge Day 18: Soup Round-up

As I’ve mentioned before, I had my wisdom teeth out on Friday, and so, in anticipation of that, I spent a lot of last week prepping most of the soups on the recipe list. I could also rename this post, “Why an immersion blender is my best friend.”

First, I made this vegan herbed carrot soup from 10th Kitchen. This soup is fantastic. It’s light, it’s fresh and it’s so, so healthy. It’s helpful to have around when you can’t chew any real fruits or vegetables–it gets me my veggies! I’ve been eating the soup hot, but I’m sure it would be really refreshing cold, as well, like a carrot gazpacho.

Carrot soup

This soup is the first installment of “Why an immersion blender is my best friend.” I actually forgot I even had an immersion blender until I moved, and in the process of packing up the kitchen came across a really old one that I assumed was broken. But we plugged the thing in and, I’ll be damned, it worked! That was a great day. Now I’ve checked one thing off my ever-growing list of kitchen gadgets. Plus, it saves me the inevitable burns from pouring hot soup contents into a blender and back again.

I also cooked up a batch of ginger-chicken soup from Bon Appétit. The recipe called for six quarts of water to three pounds of chicken, which all the commenters said was WAY too much. I halved the recipe to begin with, so I was only using about a pound and a half of chicken (once I removed the breast that cooked in the initial stock to use in my chicken pot pie), so I cut the water down to eight cups to result in a richer tasting broth. I also then added in some extra chicken stock I had left in the fridge at the end.

Chicken soup

With the extra concentration of the chicken flavor, the ginger was kind of lost; I probably should have added more ginger to counterbalance the extra stock. Nonetheless, in the end it made a good chicken soup, even if it tasted standard and not ginger-y. But I made a pretty decent broth (round one.)

Round two of cooking chicken stock from scratch was the base for alanabread’s creamy leek and garlic soup. This soup. Oh, what can I say about this soup? This soup is so good that I was licking the spoon as it cooked. Like cake batter. It was, however, very, VERY thick when I only used half the chicken stock I made. (The recipe was supposed to yield double the stock needed for the soup.) I ended up adding all the stock to get the right soup-like consistency. After only half the stock, it was more like a thin mashed potato puree than a soup. (A delicious potato puree, though. I’m totally considering remaking this one, but doctored into mashed potatoes rather than soup. That would be one killer side dish.)

Leek and garlic soup

What makes this soup so OMG is the two bulbs of roasted garlic. Roasted garlic is sweet and aromatic, not spicy and pungent like in its raw form. And it smells amazing. I now highly recommend adding it to everything. Especially anything potato-based.

There’s just the tiniest amount of dairy in this soup, too; most of the creaminess comes from potato, with just 100 ml of light cream added at the end. And it’s heavenly. I think I found my new favorite soup. Also, see installment two of “Why an immersion blender is my best friend.”

With options like this, my post-surgery soft diet is way less boring than run-of-the-mill canned soups and applesauce (and much healthier.) It’s making the whole recovery process much smoother. (No pun intended!)

31-Recipe Challenge: Day 2 — Veggie Style!

Something pretty amazing happened on Saturday, aka Day 2 of my 31-recipe challenge: I got the carnivore (well, omnivore) to go herbivore and LIKE IT!

That’s right, I got my meat-loving man to eat a vegetarian meal and admit that not only did he like it, but he would eat it again! *cue happy dance #2 for the weekend*

Only two days into this thing, and I’m already seeing some pretty amazing things happen.

Sweet potato taco 1

I’m sure you’re wondering what the magic recipe was that turned this T-Rex into a Brontosaurus. Well, it was two! It was these Asian-fusion sweet potato tacos from Love and Lemons and this winter kale salad from A Tasty Love Story.

The sweet potato tacos with avocado involved several steps, but none were terribly complicated. If anything, I became more a victim of my apartment-sized kitchen’s lack of prep space more than anything else. Basically: make glaze, chop veggies, glaze veggies, roast veggies, prep toppings, eat. Said toppings include goodies like sliced avocado, cilantro, sprouts, toasted pepitas and scallions.

However, this dish almost wasn’t quite the same due to my own trepidations. As I stood in Wegmans on Friday staring at the refrigerator shelf that housed those few sad containers of miso paste, I, well, freaked out. Thirteen ounces?? Seven dollars?? I only need two tablespoons! What am I going to do with 13 ounces? Seven dollars is WAY too much for something I’m only going to use a tiny bit of! Once! Alas, then Kevin said (via text) those magical three words that somehow made such a seemingly outlandish purchase alright: “We’ll make soup.” Ah, ok, we’ll make soup. Yes, we’ll make soup.

And so there you have it. I bought miso paste, a very key ingredient for what ended up being a fairly brilliant miso-maple glaze, and sometime in the near-ish future (i.e., after February), I will make miso soup. A lot of miso soup. And probably more sweet potatoes.

Sweet potato taco 2

Oh! P.S. sidenote…fresh toasted pepitas (pumpkin seeds) smell pretty darn good. But not as good as toasted balsamic-honey almonds. (I’ll get to that in a moment, stick around.) Also, can we take a moment to appreciate and applaud my lovely hand model? (The aforementioned T-Rex.)

Extra sidenote…the recipe includes a fresh, bright, somehow summery coconut-cilantro sauce to top the tacos (yum!) You can optionally add Sriracha and sugar to this sauce; I added neither. It didn’t need it. (And as I admitted on Day 1, I’m kind of a wimp when it comes to bringing the heat.) But really, if you know me at all or have read my blog even a little, you probably know by now that anything that combines avocado, lime and cilantro is A-OK in my book.

But that was not all! Oh no! There was that beautiful winter salad of pomegranate, kale and apple to attend to.

Somehow, despite the fact that the five pomegranates left in the produce section seemed truly sad, and I settled for the least bad of them, I ended up with some really lovely, delicious pomegranate jewels. Seriously, I should’ve taken a picture of them, because they looked semi-precious.

This salad is fun and fast, and plays with flavors in an interesting way. It also calls for shredded kale, rather than big leaves, so I stuffed torn leaves into my Magic Bullet (in small batches), and whizzed it with the chopping blade for a hot second. It was like kale confetti. (I don’t want that coming out of my pinata, though.)

The most involved part of the salad were the aforementioned balsamic-glazed almonds. Basically, toast raw almonds, add balsamic vinegar and honey, and stir to coat over the stovetop. Then they harden up and get deliciously glossy and sticky. And I have leftovers sitting in a bag at home. I call it the base to the world’s best trail mix. (Oh yes, they are that good. Seriously, go home and make these! They take, like, five minutes and it’s like a way more sophisticated version of those yummy-smelling glazed nuts stands at the mall.)

Pomegranate, apple, kale salad

Toss kale, pomegranate arils, thinly sliced apples and glazed almonds with a quick homemade vinaigrette and enjoy! Just don’t make too much dressing and then hand it off to someone else and let them finish the salad. They won’t realize you’ve made more dressing than necessary and they WILL just dump it all on. Then it will taste like balsamic with a little salad. Not that that happened, of course. (Totally happened.)

Still, it was clear these flavors were meant to be. And boy was it pretty! It was like a winter season fashion show–jewel tones everywhere!

And after sitting down with a heaping sweet potato taco and a big, colorful bowl of kale salad, Kevin declared the meal a winner and even admitted he’d eat it for a meal again (without meat.) Of course, even after three tacos and the majority of the salad, he still finished off a bag of popcorn at the movies that night, so *maybe* I should take that with a grain of salt. Nonetheless, I declare it a victory.

Of course, my cooking for the weekend was hardly done. After all, Kevin hosted a Super Bowl party on Sunday, and yours truly was, effectively, the caterer. Cue the marathon cooking day that was my Sunday (more to come…)

I suck. Seriously. But I’ll try making it up with a hummus salad.

I suck.  I mean, I really, really, suck.  It’s been almost two weeks and I haven’t written, haven’t cooked, haven’t gone out to a great new restaurant. Rather, I’ve been taking way too long to adapt to a new (albeit, temporary) schedule, since I’ve decided to try my hand at theater again while still working and writing. It’s clearly not going so well. Most of my weekdays involve getting to work by 8, home between 5 and 5:30, then at rehearsal by 7. That leaves me a very small window to eat, change and run whatever necessary errands I have.

There has certainly been one change for the good. For the past 10 months, I’ve been a waitress. When I went back to work, I became a part-time waitress. But even that once-a-week shift typically took up my entire Saturday. Well, I’m no longer a waitress, so, thankfully, my metaphorical plate is a little less full now.

Why is this good news? (Besides the obvious salvaging of my sanity?) Because now I will have at least part, if not all, of my Saturdays free to cook, eat and blog! Because clearly, that needs to be a priority again.

Now that I have a bit more time on my hands, I can devote some more weekly prep time, so hopefully my meals don’t end up being Lean Cuisines, convenience store sandwiches and coffee shop breakfasts. (Seriously, health aside, it’s not good on the wallet. And I’m out a job here.)

All that being said, I’ll make it up to, at least a little bit, right here and now, with a banked “recipe” (if you can even call it that) that I’ve been putting off posting.

It’s such a quick lunch or dinner, a super-healthy salad with an unconventional dressing you’ve probably never thought of: hummus.

Say what?

No, really. This salad was actually inspired by a favorite sandwich of mine. Anyone who’s read this blog or follows me on Twitter or Facebook has heard me mention the Twisted Tree Cafe, a vegetarian/vegan eatery two doors down from my office. This place makes even a meat-eater like me want to go veg. And they have this sandwich that I am just a sucker for called, simply, the hummus sandwich.

It’s pretty much just what it sounds like. Roasted red pepper hummus topped with tons of fresh veggies–spring mix greens, tomato, alfalfa sprouts, onion and avocado all on their homemade bread. Let me tell you, that bread really makes it. That stuff is just the best.

The first time I had this sandwich it totally changed my way of thinking–I had never thought to use hummus as the base of a sandwich before. I’ve used it as a condiment and spread plenty of times, but to actually make it the star of the sandwich? Preposterous! Or so I thought. Crazy in theory, perhaps, but genius in execution.

So, to wrap up a long story, I was craving some of this hummus-y goodness at home one day, but I knew my silly store-bought bread wouldn’t live up, so I wasn’t really feeling a sandwich. But I figured I could get all the key components of this in a salad, and I just went grocery shopping, so I had tons of fresh veggies lying around.

My salad’s not identical to the sandwich, and your salad won’t be identical to mine–I used what I had, and it was delicious.

(On closer inspection of their menu, I see they also offer hummus over their big garden salad. See? Not so crazy after all!)

Hummus Salad

Romaine lettuce leaves, torn or chopped
Bibb lettuce leaves, torn or chopped
Cubed tomato, seeds scooped out
Chopped avocado
Chopped fresh green beans
Chopped celery
Arugula
Chopped flat-leaf parsley
Roasted red pepper hummus (if you make this yourself, awesome! If not, like me, use a store-bought one. I promise I won’t tell.)

Combine all the veggies together in a bowl (after rinsing and drying well, of course) and in place of salad dressing, top with a heaping tablespoon or two of hummus.

That’s it. Really. So fast, so healthy, so yummy! And the hummus offers a great burst of protein that you’ll never get from regular salad dressing. Of course, you don’t have to use roasted red pepper-flavored hummus either. You can use plain hummus, or any flavor you like. I’m thinking sundried tomato, garlic or spinach-artichoke would be fantastic too! (And yes, all of those flavors exist. I highly recommend the spinach-artichoke! Like a way healthier version of the dip! Yum!)

I hope this redeems me at least a little. Now that I have some more time on my hands (and a holiday coming up! Memorial Day!) hopefully I’ll have a slew of new things coming your way.

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