I can’t get enough of making soups in the winter. I have really been enjoying creating soups out of the produce I find in my fridge or what was delivered in my CSA box. This soup turned out creamy (even without cream) and the balsamic onions were the perfect earthy contrast.
1/2 head cauliflower
2 cloves garlic, minced
2 leeks, whites only, diced
1/4 cup dry white wine
1 container vegetable broth (usually 32 oz)
1/4 tsp dried thyme
2-3 TBSP nutritional yeast
salt and pepper to taste
For the Onions:
1/2 medium yellow onion, diced
1tbsp butter or vegan butter
1 1/2 tsp balsamic vinegar Continue reading →
Happy New Year! I’m finally making myself get back to a normal routine of cooking and blogging. I’ve definitely been on an abnormal eating routine and have been doing plenty of cooking, but have been writing my recipes down in notebooks with intentions on posting them later. LAZY. I know.
Well, this post isn’t a recipe, but it does involve good food. On a day trip to Pescadero and on the recommendation from the awesome friendly man at the cigar shop in Burlingame, I went to Duarte’s Tavern for some soul-warming fare after a chilly day on the coast looking at the historic Pigeon Point lighthouse. I actually had intentions on driving all the way down there just to check out this tavern, but figured I should check out the local sights while I’m at it.
I have been on a soup-making spree lately. Something about making soup is so relaxing and fun to me. On one hand, they say you can tell a good chef by one who can make a good soup. I am no chef. I usually just start throwing a bunch of stuff in a pot and see if it works out. I admit I’ve had some that are less than awesome- but I won’t be posting about those. This one, however, turned out great. This mushroom soup is creamy, earthy and would make an excellent first course to your Thanksgiving meal. Don’t be scared off by the “vegan” part. If you don’t want it vegan, just replace the earth balance and soymilk with regular dairy products.
1 large portobello mushroom
1 4 oz package of brown clamshell mushrooms (reserve a few for garnish)
32 oz. organic mushroom broth
2 large leeks- white part only
2 cloves of garlic
1 tsp. dried thyme
2 TBSP Earth Balance
1 TBSP olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup marsala
tsp chopped chives for garnish
Remove the gills from the large portobello mushroom. Chop all of the mushrooms into small pieces. Dice the white parts of the leeks and mince the garlic.
Heat a large pot on medium heat. Add olive oil, garlic and leeks. Sweat the leeks for a few minutes. Add the chopped mushrooms, dried thyme, salt and pepper and cook until softened and reduced. Push the mushrooms to the side of the pan. In the empty side of the pan, melt the earth balance. Add the flour and mix until you have a smooth roux. Add the marsala and cook about 2 minutes. Add the mushroom broth and stir into the mushroom and roux mix. Bring to a boil, then reduce to low heat and simmer for about 30 minutes to allow the flavor to develop.
Remove from heat. Using an immersion blender mix the soup until smooth (our mix in a regular blender if you don’t have an immersion one). Add the vegan sour cream and mix. Garnish with a couple of the clamshell mushrooms and chopped chives.
So, I had a pleasant surprise this morning when Farm Fresh to You dropped off my CSA box this morning at 6am. Awesome!! Now, anyone have suggestions for what I can do with this stuff without letting any of it spoil? I already have a fridge full of pickles, so that’s out. Please share!
I recently got a spaghetti squash in my CSA box. I like spaghetti squash quite a bit, but have found that every recipe I come across does the same thing- treats it like spaghetti. In the hunt for something original I came across another “pasta” with kale combo and a stuffed squash from a Whole Foods recipe. I decided to take elements of both, remove others and add a little Mexican flare. It turned out great and I will definitely be making this again.
Ingredients: 1 spaghetti squash
7 cloves of garlic
1 can of black beans, strained
2 tsp taco seasoning (recipe below)
1 Red Bell Pepper, diced
1 bunch of green chard
Taco Seasoning: 1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne
1/4 tsp. dried oregano
1/2 tsp. paprika
2 tsp. cumin
1 tsp. kosher salt
1/4 tsp crushed red pepper (add more or less depending on how much heat you want)
Preheat oven to 375°. Cut the spaghetti squash lengthwise and remove the seeds. Drizzle a little olive oil on the insides of each half and drizzle a light coating on a cookie sheet. Sprinkle about 1 tsp of taco seasoning on each of the squash halves (or more depending on how spicy you like it.) Remove the skins from 4 of the garlic cloves. Place the spaghetti squash face down on the cookie sheet with the garlic cloves underneath. (This will roast the garlic at the same time.) Roast in the oven about 50 minutes.
In a large skillet, heat about 1 TBSP olive oil on medium heat. Shuck and mince the remaining garlic and add garlic and bell pepper. Remove the stems and ribs from the chard, chopping up the remaining leaves. Add leaves to the pepper and garlic and saute until softened. Add black beans and heat thoroughly on medium low heat for about 2 minutes. Salt and pepper to taste.
Meanwhile, use a fork to scrape the insides of the squash out and add them to the bean mixture. Remove from heat. Scoop into the squash shells and serve.