Monday, June 22, 2015

Vegan Avgolemono -- Updated, EASY Version

I posted my first recipe for this soup six years ago, in 2009. The following is an updated, easy version based on a recipe from ChoosingRaw.com . I like it better than the tofu version. I know it's not Easter, but I've got tons of dried dill from the garden, and this is the perfect recipe to showcase it. If you want to check out the older recipe, it's here.






Vegan Avgolemono 
(Greek Easter Soup with Lemon and Rice)

Serves 4 generously
5 cups vegetable broth (I use a 32-oz box of Imagine  low sodium No-Chicken Broth + 1 cup water)
1 cup brown basmati rice
1 large clove garlic, minced
4 shallots, diced (or an onion)
2 carrots, diced 
2 stalks celery, diced
2 baby bok choys, chopped (or any greens -- kale, spinach, or whatever. Can also use MORE greens.)
3 tbsp mellow white miso
2 tbsp tahini
1/3 cup fresh lemon juice (about 3 lemons)
1/4 cup nutritional yeast
1 tsp dried dill, or more (I used 1/4 cup today, and it was great.)

Place broth, rice, and vegetables (except greens) in a large pot and bring to a boil. Lower to a simmer and cook 35 minutes, or until rice is done. Add bok choy the last 10 minutes. Whisk together the miso, tahini, and lemon juice (adding water if needed to make a smooth consistency.) Stir into soup. Add nutritional yeast, and dill.

Wednesday, May 27, 2015

Chickpea - Kale Burgers

I adapted this recipe from one in Prevention Magazine. I changed the type of nuts and some of the veggies. 
Here's my recipe:

Ingredients:
1 T ground flax
3 T hot water
1/4 c tahini
juice of 1 lemon
1 t tamari
2 tsp maple syrup or agave
1 can chickpeas, drained and rinsed
1/2 cup cashews (or another kind of nut)
2/3 cup baby carrots
1/2 yellow onion
3 cloves garlic
1 large leaf of kale, stripped from stalk
1 t ground cumin
3/4 t salt, optional
1/2 t black pepper
1/2 t cinnamon




Directions:
1) Combine the ground flax and hot water in a small bowl; mix and set aside.
2) Make the lemon-tahini sauce by stirring together the tahini, lemon juice, maple syrup, and tamari in another small bowl, set aside.
3) Place the chickpeas, cashews, carrots, onion, and garlic in the food processor. Process until everything is finely chopped and mixture is nearly smooth. I had to stop my processor and scrape down the sides several times, and mine was still a bit on the chunky side.
4) Transfer the mixture to a mixing bowl.
5) Process the kale until finely chopped, and add it to the mixing bowl.
6) Add the flax mixture and spices and mix well (I used my hands.)
7) Form into patties and cook on a nonstick skillet until nicely browned on both sides. You could probably bake them, but I haven't tried that yet.
8) Serve with salad and lemon tahini sauce.






Saturday, April 18, 2015

Free Kale Chips

We went to the Kirkwood farmer's market today. Bought some handcrafted laundry soap, some herbs (fennel and dill) to plant in the garden, coffee beans from Stringbean Coffee Company, a local fair trade roaster, and various vegetables -- eggplant, small red potatoes, a red pepper. In honor of Earth Day, if you spent a certain amount you got a ticket for the roulette wheel. I won a lovely bunch of kale! 

It made a huge bowl of chips. By the time I remembered to take a picture, we had already eaten more than half.

What's great is that, except for a sprinkle of spices I already had, these delicious chips were free. Not bad, considering the store charges $5 to $7 for a 2.2 oz bag!

My recipe came from Oh She Glows

Saturday, April 11, 2015

Ethiopian Vegetable Stew


I made Ethiopian Vegetable Stew in my new Berndes 11" saute pan. Love the pan -- it has high sides, a beautiful wooden handle, and a high-quality nonstick surface. The lid is glass.
The food is an adaptation of this recipe for Atakilt Wat (Ethiopian cabbage and potatoes) from Vegan Richa. My modified version is below; follow the link above for the original. It was delicious, the only thing missing was the injera.


3 cloves garlic, minced
1 tsp minced ginger
1 small can diced green chilies
1/2 cup chopped onion 
1/4 tsp ground cumin 
1/2 to 3/4 tsp ground turmeric
1/4 tsp cinnamon
1/4 tsp fenugreek seeds 
1/4 tsp ground cardamom
1/8 tsp ground cloves
dash of black pepper
1 cup sliced carrots
6 - 8 small red potatoes, chunked
1/2 napa cabbage, chopped (or any cabbage)
1 cup cooked lima beans, optional

Method:
In a large skillet, add 1 T vegetable broth and 1 T tamari, and heat at medium. Add garlic, ginger, chili, and onion. Mix, cook for 5 minutes. 
Add the cumin, turmeric, fenugreek seeds, cardamom, cinnamon, cloves and black pepper. Mix and cook for 2 minutes. 
Add the carrots, potato and mix well. Add cabbage. Mix well, cover, and cook for 15 minutes. Stir once in between. 
Reduce heat to low-medium. Cover and Cook for another 15 minutes or until the potatoes are tender. Add cooked lima beans near the end of cooking time.


my modifications include: omit oil, omit salt, add lima beans, use canned green chilies