Root vegetable soup

I have not been around here lately, things in my life have been a little crazy. My oldest daughter Ocean, is in the hospital. Since she is hopefully on the mend, I thought I would take her some home-made soup. I made this "root vegetable soup" to compensate for the yucky hospital food.

Picked up a bag of stewing vegetables at the grocery store yesterday. It's just handy and pretty inexpensive. I also grabbed a can of kidney beans, and whipped this together this morning.

Root vegetable soup

2 tbsp sunflower oil
1 onion-small diced
1 clove of garlic- minced
2 carrots- peeled and sliced thick
1 potato- peeled and cubed
1 turnip- peeled and sliced
1 small rutabaga- peeled and cubed
5 cups water
1/4 cup rice
1 can of kidney beans- rinsed
1 Tbsp balsamic vinegar
a few leafs of kale- chopped
dried oregano
sea salt
freshly ground pepper

In a large pot, gently heat oil, add onions and garlic. Sauté until soft.
Add veggies and continue to sauté for 4-5 minutes.
Add water and rice.
Bring to a boil. Turn down to simmer.
Add beans. Season with vinegar, oregano and salt and pepper
Stir in kale once ready to serve.

Vegan black bean soup with cornbread muffins

The other day I was at the doctors office, and I was looking through a reader digest, I came across a recipe for black bean soup. It looked simple and tasty so tore it out of the magazine ( yes I am one of those people) and taped it to my fridge. Easy one pot meals really appeal to me these days..maybe it is the lack of wanting to tidy up after or just the ease of it all...anyhow this was amazing!

I thought no bean soup would be complete without some cornbread! These cornbread muffins were perfect, hot out of the oven and smothered with butter. I mixed in the last of my chives from the garden, and boy did they ever make the house smell good!

Autumn meals { vegan style }

Hey everyone I have not been the best at participating in Vegan MOFO this year.  I was SO excited about it  too, had all my recipe plans and then I didn't really do much. I guess life got in the way.

My mom is in town, and I had other family visiting earlier, along with my two wee ones birthdays. Just settling into how things will be for me for me on my own too. It has been a busy month...

Anyhow I have been sharing a few of my meals that I have made on my facebook page! If you have not yet 'liked', you should! And if you have a facebook page. Leave me a comment and I will like it too!

I have made some yummy Autumn harvest meals the last couple of weeks...I hope you had a excellent weekend!

Roasted curry cauliflower soup

pan seared garlicy tofu with roasted autumn veggies and onion gravy

Eggless salad sandwiches with home-made pickles

tofurky polish sausage breakfast bun! 

confetti cake!

Tom Yum { veganized }

Fresh with a hint of sweet and sour, this veganized version of Tom Yum soup is so easy to make! I usually have some Tom Yum stock on hand so this cooks up pretty quick, I also like to add some coconut milk to the pot. It makes for a flavourful base.

I marinate some cubed tofu with some sunflower oil, tamari, and hot sauce. Bake it in the oven at 400 for about 10 minutes or until golden. Soak rice noodles in a bowl of boiled water for 3-4 minutes. Drain and set aside. Once the broth is up to a boil, add some sliced carrots. Allow them to become tender. Place bok choy in the broth and cook for 30 seconds. Assemble the noodles in a bowl, add tofu. Place the bok choy and carrots around the noodles. Arrange the raw veggies on top ( bean sprouts, red pepper, fresh cilantro).
And there you have a souper meal!

Zucchini soup with corn salsa

It is that time of year again...Summer squash! I picked up a zucchini from the vegetable stand the other day. This thing was as big as a new born baby. I joked about dressing it up like one to my daughter Ocean. She was disappointed that I didn't.

At first I was thinking about muffins or a loaf, because that is what I usually make with it.  I googled some  recipes and it seemed like soup was a popular choice. I also read that corn pairs nicely with it and since I had some fresh corn on the cob on hand...I thought I would give it a try.

So glad I did, we gobbled this up for lunch! The salsa really makes this soup work. I used the corn husks in the soup broth when it was cooking, just to give it a bit more corny flavour.

Zucchini soup with corn salsa

1 onion- small diced
2 cloves garlic- minced
8 cups zucchini- chopped
1/4 tsp ground cumin
5 cups water
1 small potato- peeled and chopped
sea salt
freshly ground pepper
2 tsp fresh lemon juice
handful of fresh spinach
6-8 leaves fresh basil

Sauté onion, garlic and zucchini until soft. Add cumin. Cover with water, add potato and bring to a boil. When almost done add spinach and basil. Blend in batches until smooth.

Corn salsa

1 cup of corn- steamed slightly
1 tomato- small diced
1/4 cup red onion- small diced
3 tbsp fresh cilantro- roughly chopped
sea salt- to taste
1 tsp lime juice

Mix everything together in a small bowl.

Alphabet soup

This is a great soup to make for kids (or the kid in you), and if you missed my last post these scoffins are great accompaniment. My 3 year old loves this stuff. I let her eat it in a mug ( mug-of-soup)..she thinks its fun!


Alphabet soup

2 tbsp sunflower oil
1/2 onion- small diced
2 stalks celery- small diced
2 carrots- peeled- small diced.
1/2 zucchini- small diced
1/2 tomato- small diced
2 small potatoes -peeled- small diced
5 cups water
1 veggie stock cube
1/2 cup alphabet pasta
1 heaping tbsp tomato paste
2 tsp balsamic vinegar
pinch of sugar
fresh parsley

In a large pot heat oil add onion, saute until soft.
Add the rest of the veggies, saute for 2-3 minutes.
Add water, stock cube, pasta, tomato paste.
Bring to a boil and then turn to medium heat, allow to simmer for 10 minutes.
Season with vinegar, sugar and parsley.

Lickety-split miso soup

I have been feeling a cold coming on, and have noticed it in the kids as well. Feeling a little under the weather...miso soup delicious, and is simple to make. High in protein, rich in vitamins and minerals gives me the boost I need.

There are several different kinds of miso paste. Generally the darker the color the saltier. I prefer the lighter miso, it is sweeter.

Miso soup
serves 4

2 tbsp of miso paste
4 cups water
2 tbsp dried shitake mushrooms- crumbled
1/4 cup tofu- cubed
1 tbsp wakame seaweed
1/2 tsp Mirin
green onion- sliced (optional)

In a medium pot add water and miso, stir until it is dissolved. Add the rest of the ingredients, and gently heat. Don't boil it breaks down the miso!

Planning

Hello friends,

My last post I was having a little fun with where we are going in the spring...to SPAIN! I am really excited and a little nervous. Going to the grocery store with children can be challenging at times, let alone taking them across seas! Well I am sure I will have my work cut out for me.

I have spent a few nights trying to find accommodations, and have had great success using www.airbnb.com. Have you tried this way of traveling? If so what were your experiences using this site? I find that regular hotels will not be able to accommodate my family and our needs.

The toughest part about traveling is eating...you never know where to go or what you are going to get.  I will do most of our cooking, picking up supplies at the local markets and grocery stores. I am also looking into taking a cooking class over there. I think it would be fun, and interesting. TAPAS STYLE!

Anyhow my time is pretty consumed with the planning of our trip at the moment. Here are a few of the things I have been making this week. I totally forgot to post my Valentines dinner, it was yummy! We have also been eating more pasta then usual...

I hope everyone had a great weekend!

Thai red lentil soup

spinach & mushroom lasagna

dinner!

raw chocolate tart

walnut & mushroom ravioli

Shiitake mushroom & ginger broth

Shiitake mushroom and ginger broth with veggies and TVP

Craving soup, I have been feeling a bit sluggish the last day or so. Shiitake mushrooms have been said to give the immune system a boost. I prefer to use fresh mushrooms, there flavor is not as intense as dried ones.

Seaweed is great, not only is it tasty but for vegans it is a great source of vitamins and minerals. I have lots of different kinds in my cupboard, my favorite is wakame. I find it works well in soups. I definitely recommend trying out a few types of seaweed to find one you like. There is lots of different uses for it...like kombu is good for cooking with beans. It allows the beans to be digested easier.

This soup broth is great for mixing in with noodles and fresh veggies. I also put some TVP slices in mine. Tofu would work well too.

dulse and wakame

Shiitake mushroom & ginger broth


5-6 fresh shiitake mushrooms- sliced ( you can even use the stem, just chop off the dirty part)
1 large thumb of ginger- peeled, sliced and julienne
1/2 small onion- sliced
1/4 cup tamari
1/2 cup wakame
5 cups water
drizzle of sesame oil

In a medium pot combine everything.
Bring to a boil and simmer for 20-30 minutes.

fresh baby bok choy

Sweet potato and peanut soup

I was at Pete's Frootique the other month and they had a vegan soup just like this one on the menu. It was so good, and then I forgot about it. Last night I was rummaging around in the cupboards to find something I could use for dinner, and I found  huge sweet potato and remembered.  The peanut butter adds a nice flavor, and you could always add a bit more chili if you like it spicy!

Sweet Potato and peanut soup

2 tbsp sunflower oil

1 onion- chopped

2 tbsp fresh ginger- minced

2 cloves garlic-minced

1 tsp cumin powder

1 tsp dried chili flakes

pinch ground clove

1 large sweet potato- peeled and cubed

1 small white potato- peeled and cubed

1 tomato- chopped

1 carrot- peeled and chopped

6-8 cups water

1/3 cup peanut butter

1/2 lime juiced

2 tbsp maple syrup

sea salt- to taste

1/4 cup coconut milk

In a large pot heat oil , add onion, saute until soft. Add ginger and garlic saute for 3-4 minutes

Add spices, let absorb. 

Add the potato, tomato, carrot. Pour in water. 

Bring to a boil and allow to simmer for 20 minutes or until vegetables are very soft. 

Add peanut butter and blend in batches. 

Season with lime,salt and maple syrup.

Finish with coconut milk.

Garnish with fresh cilantro/ toasted peanuts

Tomato with rice soup

Tomato with rice soup

Most of the green tomatoes I harvested turned red. YAY!  I roasted them up and made a soup for lunch. The skin comes much easier I find when they are roasted opposed to blanching, plus the flavor is better. Once they are all squishy from the oven, let them cool and the skin just slides off.

10 large tomatoes- roasted, peeled and pushed through a sieve (to remove the seeds)
2-3 tbsp olive oil
1 onion-small diced
2 stalks celery-small diced
1 garlic clove-minced
1 green pepper-small diced
1/4 tsp chili powder
1 bay leaf
2/3 cup white rice
5 to 6 cups water/ veggie stock
splash of balsamic vinegar
sugar
sea salt
freshly ground pepper

Core tomatoes, place on a baking sheet in the oven. Roast for 30-40 minutes int the oven at 400. Once cooled peel skin off and push through a fine mesh strainer with a ladle or back of a spoon.

In a soup pot heat oil on low/medium heat, add onion, celery, garlic, and pepper with chili powder. Saute until soft. Add bay leaf and rice. Stir in the tomato juice. Add water or stock. Simmer for 20 minutes until rice is cooked. Season to taste with vinegar, sugar, salt and pepper.

P.S. If the Sarah that entered the contest doesn't contact me..I will have to draw another name for the glass straws.

Split pea soup (slow cooker styles!)

This morning I rinsed some split peas and through them into the slow cooker with chopped potato,carrot, onion and couple of bay leafs. By the time it starts bubbling it fills the house with the most amazing "cottage diner" smell. I don't know how else to describe it? You know the kind of restaurant that is off the beaten track, with the home cooked menu mom and pop run. Yep that's the smell (without the grease!) haha

I love my slow cooker. I just throw whatever I want in it and turn it on high. Leave it for 5-6 hours, and a meal is usually made without too much fuss. If you are using dried beans...a little forethought is needed, they need to be soaked overnight. What is great about using dried lentils and peas is that they don't need to be soaked, just rinsed 3 or 4 times and there good to go.

Split pea soup (slow cooker styles!)

2 cups dried split peas
2 potato- peeled and chopped
2-3 carrots-peeled and chopped
1 medium onion- small diced
2 bay leafs
6 cups water
apple cider vinegar
sea salt
freshly ground pepper
fresh mint for garnish (optional)
vegan sour cream (optional)

Put everything into the slow cooker turn it on high ( except the vinegar, salt and pepper, save that for fine tuning). Let cook for 5 hours, stir it up. Season to taste.

leaf inspection

Over the last few days we have found some really beautiful leaves. We have made a collage with some (construction paper and glue), and I am thinking a stain glass leaf window with the other?  We ventured outside this afternoon for some leaf hunting and the little one said she wanted to go back in for a hot cocoa and some snuggles..its getting chilly!

showing off her collection

Roasted tomato soup

As summer comes to an end so do the tomatoes, this is a simple way to enjoy a family favorite.

Roasted Tomato Soup

8 large tomatoes
1 onion- skin on chopped in half
6 cloves garlic- skin on
2 cups water or vegetable stock
fresh basil
sea salt
freshly ground pepper

On a greased cookie sheet, place the whole tomatoes, onion and garlic.
With the broiler element at 400 roasted tomatoes until skins break and tomatoes are soft, about 30 minutes.
Let cool for a few minutes..unless you have hands of steel.
With a pairing knife remove skins and core on top.
Place in a blender with onions and garlic- easiest to do in batches.
Add water or stock to desired constancy.
With a fine strainer, push through the soup to get out the seeds.

Garlicky Croutons

Left over bread works best.
Cut into small pieces.
In a bowl toss with olive oil, garlic powder, nutritional yeast, oregano and sea salt.
Spread out on a cookie sheet.
Bake at 400 for 8-10 minutes or until golden

Just around the corner...

Spring is almost here! The snow in the yard is just a few small patches, fingers crossed we don't get anymore. Our renovations are pretty much done, just waiting for the kitchen to get here and installed. Should be here in a few short weeks.

A couple of months ago I received a package from Edward and Sons, they sent me a bunch of handy things including their not-chicken broth. It's great for this recipe!


Lemony chickpea & noodle soup

2 tbsp olive oil
1/2 medium onion- small diced
2 stalks celery- small diced
1 carrot- peeled and small diced
8 cups water
2 Bouillon cubes of not-chicken broth
small bundles of spagetti noodles broken up into pieces
1 can chickpeas
1 lemon- cut in half (try to pick out the seeds)
freshly ground pepper

In a large pot heat oil, add onions, saute until for 3-4 minutes
Add celery and carrot, saute for another 3-4 minutes
Add water and bouillion cubes.
Bring to a boil, add noodles, chickpeas and lemon.
Simmer for 10-15 minutes, or until the noodles are cooked.

Lentil & barley vegetable soup

This is a quick soup I made the other day, it is another one pot meal. (I love that kind) Super simple to make and usually everything is on hand to throw it together. If not... use something else that seems right :P

We are in full swing with the main floor renovations.The house is messy.The fridge is in the living room, and I am going to have no cabinets or counter top very, very soon. YIKES! I will be washing dishes in my bathtub,  seriously :P

I came down the stairs this morning at thought "OH GAWD WHAT HAVE WE DONE". I know its going to be a long couple of months living in chaos, but SO worth it in the end :)

Caught the sunrise this morning. It was so beautiful.

Lentil & barely vegetable soup

2 onions- small diced
4 cloves garlic- roughly chopped
2 tsp ground cumin
1 tbsp dried oregano
6 carrots- peeled and chopped
1 green pepper- small diced
10 mushrooms- sliced
1 medium potato- peeled and chopped
8 cups water/vegetable stock
3 cups cooked lentils
2 handfuls of barley
2 tbsp tomato paste

1 tsp red wine vinegar
sea salt
freshly ground pepper

In  a large pot heat oil and saute onion and garlic until soft
Add spices and continue sauteing until absorbed
Next add vegetables, saute for 2-3 minutes
Add water or stock, lentil and barley and paste
Bring to a boil, and allow to simmer for 45 minutes.
Season with vinegar, salt, and pepper.

Roasted butternut squash and apple soup

 

This is a quick soup I made this afternoon, I used sage as the herb which gives it a holiday stuffing kinda flavor.

1 medium butternut squash- cut half, seeds removed

1 tbsp earth balance butter

1 tbsp earth balance butter

1 small onion- small diced

1 tsp ground sage

2 apples-peeled and grated

6 cups water

1 tsp apple cider vinegar

1 tbsp maple syrup

sea salt

freshly ground pepper

Preheat oven to 400.

Rub the butter on the squash flesh side.

Place on a pan, flesh side down

Roast until soft and golden ( about 45 minutes)

In a large pot heat butter, add onions. Saute until soft

Add sage, stir until absorbed.

Add water.

Scoop out flesh of roasted squash add to water with grated apple.

Bring to a boil and allow to simmer until apple is soft.

Blend in a blender in batches.

Pour into a pot. 

Season with vinegar, syrup, salt and pepper

Borscht

 

Yes I know....another soup. I guess I am on some sort of soup binge because I went to the fruiterie this afternoon and kept grabbing things to make different soup with. I like making soup, it makes the house smell good and small clean up ( one pot). I can start it early and leave it on the stove for dinner. Plus it usually will last until the next day for lunch.

Sometimes it nice blended but I decided to grate the beet and cabbbage, eat it chunky style.

2 tbsp olive oil
1 onion- sliced
2 cloves garlic-minced
2 medium beets- peeled, grated
2 small potatoes- peeled. grated
2 cups red cabbage shredded
7 cups vegetable stock or water
1 tbsp dried dill
2 tbsp red wine vinegar
freshly ground pepper
sea salt
fresh parsley- chopped

In a large pot heat oil add oinon and garlic- saute until soft
add the rest of the ingredients and bring to a boil. simmer until veggies are done (not mushy)
season with sea salt, pepper and parsley.