Spanish Vegetable Soup

Yikes! I am rather behind. Here's one I made back during vegan week. The original recipe was called "Spanish Bean Soup" and came from Moosewood Restaurant New Classics. The original ingredient list was as follows:

• Garlic
• Onion
• Salt
• Olive oil
• Ground fennel
• Red pepper flakes
• Bay leaves
• Soy sausage
• Potatoes
• Vegetable stock
• kale, collards, chard, or cabbage
• celery
• cannelli beans
• saffron
• salt & pepper

                                         My version, however, had the following ingredient list:

• garlic
• onion
• olive oil
• red pepper
• paprika
• hot paprika
• soy sausage
• macaroni
• vegetable stock
• dry sherry
• tomato paste
• red wine
• garlic powder
• carrots
• kale
• Swiss chard
• cannellini beans
• tomatoes
• saffron
• salt & pepper

This post really gives insight into how I approach a recipe--with irreverence. Sometimes this works for me, other times it doesn't. In this case, I think my overhaul worked in my favor. Let's see how it goes.

Spanish Vegetable Soup (makes about 2.5 quarts)

• 2 garlic cloves, minced
• 2 C onions, chopped
• 1 Tbsp olive oil
• 3 carrots, coarsely chopped
• 1 package soy sausage (about 1 C, crumbled)
• paprika
• hot paprika
• 1/4 C dry sherry 
• 8 C vegetable stock
• 1/2 C dry red wine
• 1 28-oz can diced tomatoes
• 2 heaping Tbsp tomato paste
• 2 C kale, torn into small pieces
• 2 C Swiss chard, stemmed (save the stems!), torn into small pieces
• 1 can cannelli beans, drained
• 1-2 C cooked macaroni, or other small pasta
• garlic powder
• pinch saffron
• juice 1 lemon
• salt & pepper

1. In a large soup pot/Dutch oven, heat the olive oil over medium low heat. Add the onions and garlic and stir frequently until the onions are softened and slightly translucent.
2. Add the soy sausage, saute for a few more minutes. Add the carrots, and a 1/2 tsp each of paprika, hot paprika, and a sprinkle of crushed red pepper. Saute on medium heat for about 5 mins, stirring very frequently to avoid sticking.
3. Deglaze the pan with the sherry. Add vegetable stock, wine, tomatoes, tomato paste, & greens. Bring to a boil.
4. Taste, add additional paprika, red pepper, and salt and pepper. Reduce heat, and simmer for 30 mins. 
5. Add garlic powder. Continue to adjust seasonings. Add the beans, pasta, saffron and lemon juice. Cook for 10 more mins and serve. 

Kitchen Notes: I used Trader Joe's brand soy chorizo. This was adequate, but I prefer Frieda's brand soy chorizo. I recommend saving the stems from the Swiss chard for a future recipe that focuses on the stems of Swiss chard. When I started making this recipe from the original, there were limitations regarding depth of flavor, I kept trying to achieve this with the tomato paste, wine, and tomatoes with satisfactory results. Feel free to mix/modify the types of greens, but chard gives it a good earthiness.

Verdict? I make a lot of soup. I make a lot of soup with greens, but typically not chard. This gives the soup an earthy flavor. This soup is very hearty, very nutritious. The broth is surprisingly light, but be assured, this soup is a meal, not an appetizer. A terrific transitional soup between early fall and the dead of winter. 

An Aside: My Farmer's Market sells the prettiest carrots. I used a white one, orange one, and purple one in the soup. Here they are, above. And peeled, below:

Ingredient Elimination: Veggie Cream Cheese

Note: I've cooked a lot of recipes in the past few weeks, and due to a family emergency, I've been unable to post. I'm going to try to catch up over the next week.

This could also be called "Crisper Drawer Cream Cheese" since I basically assessed the contents of my crisper and added the stray bits to this cream cheese. The ingredient to be eliminated in this edition of Ingredient Elimination is soy cream cheese. I'd used 4 oz of soy cream cheese to make creamy tomatillo sauce for vegan fried green tomatoes. I prefer soy cream cheese in dips--its flavor is neutral and it creates a better consistency than conventional cream cheese--but used for its intended purpose, it has a strong soy flavor, a strong tofu flavor, which doesn't work so well with a bagel. Not wanting it to go to waste, and not wanting the stray veggies in the drawer to go to waste, I whipped this up. If I had intended to make this, selecting the ingredients from the market, the veggies would be a lot different. There'd probably be a bit of roasted pepper, perhaps a touch of tomato, and maybe some capers or chives.

Crisper Drawer Veggie Cream Cheese (makes ~6 oz)

• 4 oz soy cream cheese
• 1/2 carrot, coarsely chopped
• 1 green onion, coarsely chopped
• 1/4 large zucchini, coarsely chopped
• freshly ground pepper

1. Pulse all above ingredients in a food processor. Don't puree, but mix until the veggies are in fine bits. Allow cream cheese to sit in fridge before serving. Add additional black pepper when serving.

Kitchen Note: Don't omit the pepper. It really enhances the flavor of the veggies.

Verdict? As mentioned above, these aren't my #1 choices for a veggie combo for making cream cheese (it's a bit muted), but it definitely succeeded with regard to: 1) taking the "soy" edge from the soy cream cheese; 2) using up some of the veggies in the fridge. I found this much fresher tasting than conventional veggie cream cheeses, and it's a quick-and-dirty way to increase veggie intake and decreasing the fat content without resorting to (gasp!) low fat cream cheese.

Caramelized Onion-Spinach Hummus

This recipe is dedicated to my friend Carrie, who has eagerly been requesting it.
My co-op recently started churning out caramelized onion & spinach hummus. Some friends recently brought it to a picnic. It was good stuff, it sort of tasted like a less decadent version of spinach artichoke dip (even though it has no artichoke), so I thought I'd try to make it myself.

Caramelized Onion-Spinach Hummus (makes about 2 C)

• 1 can chick peas, drained
• 1 heaping Tbsp tahini
• 1 clove garlic
• juice of 1 lemon
• 1/3 C onion, chopped
• 2 C raw spinach, loosely packed 
• vegetable oil
• olive oil

1. In a food processor, puree the chick peas, tahini, garlic, lemon juice, and a bit of salt and pepper until smooth. It will be a bit dry--that's OK at this point.
2. Heat about 2 Tbsp vegetable oil in a frying pan at medium high heat. Begin sauteeing the onions, stirring frequently. When the onions begin to brown, turn the heat down, continue to caramelize for another 5-10 mins. Turn off the heat and set aside.
3. Start some water boiling for the spinach, cook the spinach for about 2 mins or until the leaves are wilted. Drain the spinach.
4. Add the caramelized onion, including the oil drippings from the pan, and spinach to the chickpea mixture. Process until smooth. If too dry, add a drizzle of olive oil.
5. Add additional salt & pepper if desired. If underseasoned, add paprika or cumin. 


Kitchen Notes: This hummus is a beautiful bright green shade the day it's made. It dulls to a more muted green as it sits.

Verdict? This didn't taste a thing like the co-op's hummus, but it was pretty delicious. The caramelized onion flavor is a welcomed hummus variation, and this is a quick, easy way to get a bit more spinach in your diet.

Cherry Almond Oatmeal

Last day of vegan week! (Um, reporting 4 days late) Today I ate:

• Cherry-almond oatmeal
• Tamale casserole
• Spanish Veggie Soup**
• Apple
• Caraway Finn Crisp
• To drink: water, seltzer, coffee

 To recap, I feel positive about how well we did. But first, a segue. When I was 11, I decided to try vegetarianism for a month. I'm currently 28. I'm still a vegetarian. 1 week of veganism, however, did not give me the desire for a lifelong commitment to the lifestyle. My husband and I decided, though that we might try to do this once a month or so.

Alright, without further ado, a rather yummy breakfast recipe. This is modified from my go-to, Moosewood Restaurant New Classics. 

Cherry Almond Oatmeal 

• 2 C rolled oats (not instant)
• 4 C water
• 1 tsp salt
• 1 C raw, slivered almonds
• 3 Tbsp cherry pie filling, plus extra

1. In a pot with a tight-fitting lid, add the oats, water, and salt. Bring to a boil. Lower to medium-low heat and cook, stirring frequently for 5 mins.
2. Toast the almonds on a baking sheet at 350 degrees for 5 mins until aromatic. 
3. Add the cherry filling to the oatmeal, and continue to stir frequently, for 5 mins. Add the almonds and continue stirring. 
4. Let cool for 2-3 mins, then serve immediately. Add extra nuts and cherry filling as desired.

  Kitchen Notes: I found 1 tsp of salt to be way too salty, I recommend reducing to 1/2 tsp, you can always add more toward the end. I used a cherry-almond compote that I bought on clearance at Art Mart in Urbana. See pic below:

Verdict? Being a child of the instant oatmeal--and I mean microwave instance oatmeal--generation, I didn't appreciate how wonderful the texture of slow-cooked oatmeal is. Creamy, velvety, buttery, all without dairy. I'm excited to make this again. As mentioned above, it was a bit salty. Dial down the salt.

Garlic-Broccoli Campanelle

Although it's officially two days since I ended vegan week, I am behind with posting. Here, I  post one of my favorite quick go-to recipes from Sundays at Moosewood Restaurant. I've made a few small changes. This one comes from the Italian chapter, and it's original version is called Maccheroni con Broccoli (shells with broccoli). This recipe is so simple, so delicious, I almost hesitated to post it due to its simplicity. Before I forget though, here's what I ate Friday:

• shredded wheat with soy milk
• coconut bar
• quinoa salad**
• veggie-tofu stir fry
• salt-and-vinegar chips
• drinks: coffee, seltzer, water, coke, soju

 Garlic-Broccoli Campanelle

• 1lb short pasta, uncooked (campanelle, shells, bowties all work well)
• 1 large bunch broccoli, chopped into 1 inch pieces
• 6 large garlic cloves, miced (use GARLIC not garlic)
• 1/2 C olive oil 
• Lots of black pepper
• salt to taste 
• crushed red pepper to taste
• extra olive oil, as needed

1. Begin boiling water for the pasta. In a large wok or fry pan, heat 1/4 C oil on med-low heat.  Add the garlic, and begin sauteeing, about 3 mins.
2. When the garlic is golden, add the broccoli and stir until well coated. Increase heat to medium, and stir frequently.
3. When the pasta is added to the boiling water, begin, slowly, adding ladle-fuls of pasta water to the broccoli, Cover for a couple minutes to allow the broccoli to cook. 
4. Check the broccoli and pasta for doneness frequently. When pasta is just shy of al dente, and broccoli is almost done, drain the pasta and add to the broccoli. Reduce heat to low.
5. Add the salt, pepper, red pepper, and remainder of the olive oil to the pasta. Stir til everything is well coated. Adjust seasonings as needed.

Kitchen Notes: Sometimes I add sliced cherry tomatoes for variation.

Verdict? As mentioned above, this is a go-to recipe for me. It's nothing fancy, but it's relatively healthy comfort food, and quick. Yum.

  

Tamale Casserole

Wow! I am way behind on my results from vegan week! Yesterday marked the end of vegan week. What was the first thing I ate? An apple cider donut from Curtis Orchard. A very good choice, no?

Since I am so behind I'm reporting on Thursday's menu, which was the following:

• shredded wheat with soy milk
• barbecued tofu
• chili-lime cashews**
• stuffed poblanos*
• quinoa salad**
• pickle
• broccoli-garlic pasta**
• potato chips
• popcorn
• drinks: coffee, water, seltzer 

Today's recipe is one of my favorites: Tamale Casserole. The recipe comes from my standby, Moosewood Restaurant New Classics. I've made some minor modifications. I love this recipe, because it's quick, healthy, and very satisfying. This recipe makes a double batch of the bean topping. Just a warning: this meal is not pretty to look at, but it sure tastes great.

Tamale Casserole (serves 6-8)

• 2 15-oz cans pinto beans, with juice
• 1 C corn kernels (fresh or frozen)
• 1 C prepared salsa
• 1 green onion, chopped
• 1 jalapeno, chopped (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 C cilantro, chopped
• 1 roll prepared polenta (about 16 oz)

1. Preheat the oven to 350. Lightly oil a baking dish (at least 11 inch). Slice polenta into 1/2 inch rounds, and layer the bottom with a single layer of the polenta.
2. In a medium bowl, pour in the beans. Lightly mash with a potato masher. Add the corn, green onion, salsa, jalapeno, cumin, chili, oregano, salt, and cilantro. Mix til well combined.
3. Pour the bean mixture over the polenta. Place, covered in the oven for 15 mins. Remove cover, and bake for 15 additional mins. Allow to sit 10 mins before serving. Serve with guacamole, fresh salsa, or chunky tomatillo sauce (see below)

                                                       Polenta, ready for the oven

Chunky Tomatillo Sauce (makes 1 1/2 C)

• 1 C salsa verde
• 4-5 cherry tomatoes, quartered
• 1/2 avocado, diced

1. Combine above ingredients. Allow to sit a few minutes before serving. 

 Kitchen Notes: I used fresh salsa from my coop for this recipe.

Verdict: Yummy. I make this a lot. Great quick dinner. I intend to invert this next time I make it and place the polenta on top. Great comfort food!

Southwestern Quinoa Salad

Happy World Vegetarian Day all! I'm behind again,  reporting on World Vegetarian Day. Awfully convenient, but entirely coincidental, that my own personal vegan week happened during this time.

Wednesday's menu was as follows:

• shredded wheat with soy milk
• barbecued tofu
• veggie sandwich with potato chips
• garlic broccoli campanelle** with cherry tomatoes
• candy corn
• caraway Finn Crisp
• To drink: coffee, water, cherry pepsi, coke, violet soda, & tea

**recipe upcoming in future blog entry

I was inspired to make quinoa salads from the blog Closet Cooking a long time ago. My previously posted quinoa salads can be found here and here. The inspiration for this version of quinoa salad, came from a lonely ear of corn in my fridge, as well as a half of avocado that I didn't want to go bad. Unfortunately, I forgot to take a picture of it until I was eating the last of the leftovers at work. Oops!

                                                  Very classy with the plastic utensils, no?

Southwestern Quinoa Salad (serves 4-6)

• 1/2 C quinoa, uncooked
• 10 cherry tomatoes, quartered
• 1/2 medium zucchini, diced 
• 1/2 C canned black beans, drained
• 1 ear cooked corn, kernels removed (about 1/2 C)
• 1 green onion, sliced
• 3 Tbsp vegetable oil
• 1/4 C (or more) cilantro, chopped
• juice & zest of 1-2 limes
• 1 tsp ground cumin
• 1/2 tsp oregano
• 1 tsp chili powder
• 1 garlic clove, finely chopped
• salt & pepper to taste
• 1/2 avocado (or more) 

1. Cook the quinoa as outlined in Quinoa Salad with Lemon Vinaigrette. Allow to cool.
2. Place the cooked quinoa in a large bowl. Mix in the cherry tomatoes, zucchini, black beans, corn, and green onion.
3. In a small bowl, whisk together the oil, cilantro, lime juice and zest, cumin, oregano, chili powder, garlic, and salt and pepper.
4. Combine the dressing with the quinoa mixture. Dice the avocado and add to the salad. 
5. Refrigerate and allow the flavors to blend for at least a couple hours before serving.

Kitchen Notes: I halved the tomatoes rather than quartered, but would have preferred them quartered, which is why I wrote the recipe this way. Unlike a lot of recipes with avocado, the avocado remains fresh and green for several days. I underseasoned because I ate the salad mixed with hot sauce, red pepper sauce, or tomatillo sauce.

Verdict: Super yummy and a great way to use up complementary leftover produce in fridge. This is totally a texture dish, each of the components patchworks itself into a tasty, meal worthy salad.