Sunday, October 27, 2019

All the Veggies Soup

We had so much fresh produce it wasn't funny. We had purple potatoes from our 1st CSA box and Bok Choy, zucchini, yellow and pattypan squash from last weeks box. So I decided I'd whip up a big pot of soup, freeze some and eat some. This turned out so good. If you don't have all of these veggies, just open up the frig or freezer and use what you do have on hand.

  • 1 can diced, tomatoes (no salt added)
  • 1 carton unsalted Vegetable Stock
  • 2 cups or more of water
  • 1 cup purple hull peas
  • 2 small zucchini, sliced into moons
  • 2 small yellow squash, sliced into moons
  • 2 small patty pan squash, cut into cubes
  • 1 medium, sweet onion, diced
  • 2 small sweet potatoes, peeled and diced
  • 3 cloves garlic, minced
  • 2 medium purple potatoes, peeled and diced
  • 1 large carrot, peeled and cut into half moons
  • 1 large bell pepper, cut into bite-sized pieces
  • 1 large bok choy, chopped
  • 1 cup frozen corn kernels
  • 1/4 box alphabet noodles

Saute onion and garlic in a splash of broth, until onion is translucent.

Add the broth and peas and cook about 15 minutes.

Add purple and sweet potatoes and the can of tomatoes with their juice. Stir and cook another 15 minutes.

Add the rest of the ingredients and enough water that everything is submerged. Stir well, bring to a boil, then lower to a simmer and cook until everything is tender (but not falling apart.)

Add the pasta and cook according to the package directions (about 7 minutes.

If needed add more water so it doesn't get too thick. Serve with a splash of your favorite hot sauce.

Wednesday, October 23, 2019

Sweet Potato & Black Bean Soup

Taking advantage of the sweet potatoes in our CSA basket we tried making a sweet potato and black bean soup. This was yummy, quick and filling. It was cooler today and we enjoyed this warm, flavorful soup.

  • water for sauteing vegetables
  • 1 sweet onion, diced
  • 5 cloves garlic, minced
  • 1 teaspoon minced ginger
  • 1 medium jalapeno, minced (seeds and membrane removed)
  • 1 smallish sweet potato, diced
  • 1 cup butternut squash, diced
  • 1 can (15 ounce) diced, fire-roasted tomatoes
  • 1 can (4 ounces) green chiles
  • 1 cup vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon shili powder
  • 1/2 teaspoon ground coriander
  • 1 can coconut milk
  • 1/2 cup canned pumpkin puree (mine was frozen in the pic)
  • 1 can black beans, rinsed and drained
  • 1 1/2 limes juiced

Heat water in a soup pot. Add onion and saute until translucent. Add more water as needed to keep from sticking

Add garlic, ginger and jalapeno and cook for about 1 minute longer. Add more water as needed to keep from sticking.

Add sweet potato and squash and cook 2-3 minutes.

Add tomatoes, broth, cumin, chili powder, coriander and bring to a low boil . Reduce heat to simmer, cover and cook about 10 minutes.

Add lime juice. Taste for spices and add more or one or another if you wish. I served with balsamic rice and a garnish of cilantro.

Sunday, October 6, 2019

McDougall Beefless Stew

I really enjoy Dr. McDougall's website, books and YouTubes. I saw this recipe on his website and wanted to make it. I've made several vegan Beefless Stew's (look under the search option), but thought I wold give this one a try. No oil, no salt or sugar used. It's damned good. I'm putting a link to his recipe so I hope I'm okay with posting this. The one thing I did different, instead of blending 2 cups of the stew and adding it to the pot to thicken. I added 1 1/2 tablespoons cornstarch to a little water, then I added that to the pot to thicken it up.

  • 1 1/2 large sweet onions, chopped into 3/4 inch pieces
  • 3 medium carrots, sliced lengthwise and cut into 3/4 inch pieces
  • 3 stalks celery, cut into 3/4 inch pieces
  • 10 baby bellas, cut into thick slices
  • 1 1/2 tablespoon finely chopped garlic
  • 5 cups water
  • 2 pounds white potatoes, cut into 3/4 inch chunks (I had baby potatoes and I quartered them)
  • 1/3 cup tomato paste (half of a 6-ounce can)
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon smoked paprika
  • 2 teaspoons finely chopped fresh rosemary
  • 1 1/2 cups English peas

Heat a tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onions, carrots and celery. Cook stirring frequently about 8 minutes, adding more water as needed. Stir in the mushrooms and garlic. Continue cooking for about 5 minutes, adding water as needed.

Add the water, potatoes, tomato paste, Italian Seasoning and papriks. Bring to a boil, uncovered. Reduce heat to medium-low and stir in the rosemary. Cover and cook for 25-30 minutes, stirring occasionally, or until carrots and potatoes are very tender.

Add the peas and cook about 5 more minutes.

I added a slurry of cornstarch and water (1 1/2 tablespoons cornstarch to enough water to stir easily) to thicken this stew.