Posts Tagged With: soup

2015, a Recipe Odyssey: May Edition

Whatever stuff I want to say, followed by more stuff. [I put that as a text placeholder, and it amused me so much I decided to leave it. (Yes, I am very easily amused.)]

I was kind of on a lemon kick this month for some reason. I made two kinds of lemon cake, lemon cookies, and was all ready to make a lemon pie……. and then ran out of lemons and money.

See, I managed to completely exhaust my food budget just over halfway through the month, which kept me from trying a few of the things I wanted to make, but aside from the absence of LEMON PIE in my face, the main trouble was at that point I had only one stick of butterlike substance left in my fridge, and BARELY ANY CHOCOLATE. But we’re survivors, and there are only 2 more days in the month. We can do this.

In other news, walnut pollen has unleashed in fury upon our area, and I immediately proceeded to become ill with what I believe is a sinus infection. Woohoo. #notactually

And even though it’s a couple days to the end of the month, I’m posting this now because I’m not planning to make anything else new. Too tired and sick.

Here’s what I made! Grouped by source.

From Everyday Vegan Eats:

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1. Split Pea Soup – It’s impossible to take an appetising photo of split pea soup. It just is. It will always look like sludge or poop. However, this soup was very simple to make and very delicious.

From Vegan Diner:

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2. Blackeyed Peas – These were good, but not exciting enough that I think I’ll ever make them again. They were a nice protein addition, along with rice, to our salads that day.

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3. Noodle Soup – I did not like this, but could not lay my finger on why. It seemed so… I dunno, soupy… so I added a quart of canned green beans just to bulk it up a bit.

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4. Smoky Seitan Roast – This is super tasty.

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5. Pastrami-Style Seitan – This is just okay.

From Isa Does It:

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6. Sesame Slaw – OH YEAH.

7. Garlic Curry Fries – I’ve had these on a past menu plan at least once already and just didn’t actually get around to making them! My verdict: too spicy. I did two batches, one with the curry powder and one with just the salt and a teaspoon of garlic powder, and nobody really liked the curry ones much, but the plain ones were snarfed down with abandon. I’m not sure whether this method will be a regular in the future or not. Isa claims it becomes easier each time, and that may be true…

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8. Norah’s Lemon-Lemon Cookies – These were amazing!

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9. Wild Rice Soup – Both Mr Pine Nut and I LOVED this! It had a delicious, deep flavour that I loved.

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10. Lemon-Blueberry Loaf – Sans blueberries, because I had none! I simply could not get my icing sugar to un-lumpify, hence the unsightly blobs of sugar in the glaze, and I turned them upside down because they sank in the centre. They tasted fantastic though! Would definitely make again – I look forward to blueberry season!

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11. Dragon Noodle Salad – Delish dish, this. Lou Who couldn’t eat it because of the peanut butter, but I think she’d have liked it, so I may try it with almond butter next time. And we ate it with:

12. Sesame Baked Tofu – This was a hit with everyone! We love our tofu around here. 😉

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13. Cauliflower Pesto Pasta – This was SO GOOD! Even the kids loved it. I used spinach instead of basil for the pesto, because I like the taste better.

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14. Sinfully Wholesome Waffles – I think I have a new favourite waffle recipe! I was not sure if I’d like these, but I really really did. I topped them with crushed pineapple.

15. Scrambled Chickpeas – These did not win the approval of the junior Pine Nuts, but the senior Pine Nuts loved them!

From Vegan Cookies Invade Your Cookie Jar:

16. Chai Spice Shortbread – I subbed dried cranberries for the chocolate, because I am very picky about combining chocolate with certain things, such as chocolate with pumpkin (blegh), and the spices in this are a combo that Does Not Go with chocolate in my mind.

From Vegan Cupcakes Take Over the World:

17. Lemon Macadamia Cupcakes – I doubled this and did it as a 13×9. It was okay, but I think after three experiments with macadamias, I have come to the realisation that I really just don’t like them much! And I feel kind of guilty about this, because everyone is supposed to like macadamias!

From Vegan Brunch:

18. Chelsea Waffles – I’ve wanted to make these forever, but don’t have barley malt syrup. Someone pointed out that right there it says you can sub maple syrup (which I also don’t have, but I do have agave and maple extract, and what kind of vegan cook would I be if I didn’t wing things?) Anyway, they were super tasty!

19. Gingerbread Waffles – These were great; GooGoo wasn’t fond of the chunks of ginger but ate them nonetheless.

From Whole Grain Vegan Baking:

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20. Raisin Bannocks – I’ve been wanting to make these since I got the book last month, but was waiting for my discount grocery to get more vegan yogurt in. They finally did! These are so tasty and I will definitely make them again (but plan ahead a little more because there are a lot of steps I wasn’t prepared for. Note to self: READ RECIPE BEFORE STARTING.)

21. Carrot Cashew Loaf – I made this in my 8.5″ springform pan instead of a loaf pan, because I was skeptical of it actually being baked in 30-35 minutes in a loaf pan and I was in a hurry. I subbed agave for the maple syrup and more milk for the yogurt. Mr Pine Nut and I both enjoyed it. I ate mine with apple juice on it. Lou Who ate hers; GooGoo was not impressed.

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22. Double Cranberry Scones – I’m a doofus and set the oven for 350 instead of 375. I was so frustrated wondering why they were taking like half an hour instead of 15 minutes to bake, and then it hit me. That aside, these were SO SO SO SO SO SO GOOD. And also called for yogurt. Yay for 20 cent containers of Co Yo from Grocery Depot!

From Veganomicon:

23. Carrot Pineapple Sunshine Muffins – SO good. Ditto the yogurt comment above.

From the interwebs:

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24. Spiced Yogurt Muffins – And to use up the rest of my yogurt I made these, with a few changes. I used half white/half whole wheat flour, reduced sugar to 1/3 cup, used melted cocoanut oil for the butter, and 1/3 cup aquafaba for the eggs. These were so good. I will totally make these again when I have yogurt to use up.

Cookbooks [or other sources] represented in May: 9

Did I meet my goal? Yes!

See you next month, with June’s recipe report! (It’ll be an interesting month, because I’m not going to be home for various parts of it. But I think I can still hit my 20-recipe goal!)

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Categories: challenges, dairy-free, lunch, soup, vegan | Tags: , , , , , , , , , , | 4 Comments

2015, a Recipe Odyssey: April Edition

I had a disaster that sabotaged some of my meal plan for this month. It was a “somehow the upright freezer door was not closed for an undetermined period of time and everything in the freezer was warm” sort of disaster. So I quickly had to use up some things, so I made tater tot casserole again and a bunch of smoothies and things to use frozen fruit in. I was thankful not to lose as much as I might have; there were spices, flours, and jams in there and I know those are all fine. I did lose probably 8 or so packages of lima beans (boo!) and some seitan pepperoni and a number of quart bags of frozen cooked pinto and kidney beans. Some stuff that was still cold I popped in the other freezer.

So I skipped out on some of the meals I had planned to make because of this disaster, the ones that I hadn’t bought anything specially for the purpose of making.

In other news, I turned 32 (halfway to 64, wheee!) and I bought several cookbooks with my birthday money: Whole Grain Vegan Baking, Vegan Diner, Vegan Casseroles, and the new edition of Vegan With a Vengeance. So now my Isa collection is finally complete (well, once VWaV gets here! it’s not released yet!) and I have loads of new things to try!

Here’s what I made this month! Grouped by source.

From Vegan Cupcakes Take Over the World:Screen Shot 2015-04-05 at 1.36.52 PM

1. Cocoanut-Lime Cupcakes – I’ve been dreaming about making these for a while, and since we were all sick I held off. Until my birthday. These were delicious and I would totally make them again, especially the frosting because lime is SO GOOD.

2. Chai Latte Cupcakes – I didn’t have black tea, so I used Stash apple-cinnamon-chamomile tea instead. They were okay. I wasn’t really fond of the cocoa powder on top; it just seemed too bitter to me. I don’t think I’ll make them again, but if I do, I’ll just do them naked or with a little basic frosting.

From Everyday Vegan Eats:

3. Leek Potato Soup – I really liked this and it was very simple and yet very flavourful. Much more to my liking than the recipe I tried in January. Also, both GooGoo and Lou Who like it! Every time GooGoo says, “I DON’T WANT ONIONS” I tell her, “They’re not onions, they’re leeks.” She buys it and there is Peace at the Dinner Table.

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4. Báhn Mì Burgers – Must admit the whole idea of this “báhn mì” thing is alien to me. I keep hearing about it but had/have really no idea what it IS. That being said, I am SO IMPRESSED with these burgers! They actually held together and cooked properly in my skillet – something I have NEVER been able to achieve with any other burger recipes! So excited. The pickled veggies were very easy. I used radishes and carrots, and no sugar. (And they tasted amazing!)

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5. Minestrone – This was a big hit! Mr Pine Nut and I both loved it, and it’s already on next month’s meal plan again.

6. Hungarian Tomato Salad – I loved the flavour of this, but for the amount of tomato/cucumber called for, my veggies were absolutely drowning in the dressing! We had to fish the veggies out with a slotted spoon.

From the interwebs:

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7. Teriyaki Chickpeas Bao – I’ve been wanting to make these ever since I saw Vegan Richa post them to Facebook, and I was not disappointed. I used up some sort of homemade Asian sauce I’ve had in my freezer forever, and I had some cilantro so I threw in a bit of that minced up. Super yummy. There wasn’t quite enough filling for all my buns, though, so some of them I just steamed as buns with no filling. I also had some trouble getting my first batch extracted from my steamer, so they mostly didn’t look super gorgeous. Tastewise, they were great, and even GooGoo ate them!

8. Pita Bread – THIS WAS SO EXCITING! It puffed! It pocketed! It tasted awesome! I actually made this twice this month. The first time I did it as dictated in the recipe; the second time I used about a 50/50 ratio of white/whole wheat flour. I actually liked them better the second time, and they even seemed to puff better.

From Vegan Sandwiches Save the Day:

Screen Shot 2015-04-10 at 7.55.09 AM9. Cabana Cheese Sandwiches – You GUYS, this cottage cheese is the BOMB. It’s totally like real cottage cheese! I didn’t have tomatoes, but I served this on the green monster rolls I made and froze last month with the lettuce and topped it with dilly beans.

Screen Shot 2015-04-10 at 7.54.18 AM10. Pesto Pitzas – I had to sub dried basil for fresh. My only complaint was they were a bit salty, so I would skip adding salt to the pesto next time. The cheese has enough plus the flavour of the capers. It was kind of a lot of work for the results – just four pita pizzas, which was enough for Mr Pine Nut and me, but nobody else – so I don’t know that I’ll rush to make it again, BUT I was so excited about the cheese, because it actually does melt! It didn’t melt so much on ours, but on the plain pitas-with-cheese for the kids it melted more.

Screen Shot 2015-04-15 at 3.04.10 PM11. Hot Brown Sandwiches – I wanted so much to like these, but the sauce was way too noochy and I just didn’t like the flavour combinations or the fact that they were sort of hard to eat. The smoky tofu bits, however, are a definite “will-make-again”. YUM.

12. Bulgur Hummus Wraps – I’ve wanted to make these ever since I won this book during MoFo 3 years ago, and I’m just now getting to it. But they were SO good! I served them in pitas instead of tortillas. This is a definite success in my opinion.

13. Beans Not on Toast – I’ve made the bean part of this before and eaten it on actual toast, but not the waffles, so that’s what qualifies this as a new recipe. 😉 The waffles were great! I was a bit worried they’d seem overly sesame-oily but I hardly noticed it at all in the finished product. I would definitely double the waffles next time though, because four waffles in this family of four was Not Enough.

14. Navajo Tacos – Oh man. These were astonishingly good. I’ve wanted to make these ever since having the book but the frying part seemed like So Much Work, so I didn’t ever get around to it. I doubled the recipe and we ate almost all of it.

From Vegan Brunch:

Screen Shot 2015-04-12 at 8.28.48 PM15. Raised Waffles – These were really good! They did not taste yeasty to me, which I was a bit worried about (I’ve tried yeast-raised muffins before and they just taste like flavoured bread, basically) and I will definitely make them again!

16. Tofu Omelette – I did a half batch of this because I had half a package of silken tofu in my fridge to use up. They were tasty. More noochy than eggy, in my opinion, but good. Half of one was plenty for me. I filled them with chopped red bell peppers that I sauteed in oil and liquid smoke with some fennel seeds.

Screen Shot 2015-04-13 at 6.09.13 PM17. Lemon Poppyseed Muffins – These were okay. I always hope I’ll find a poppyseed recipe I’m super excited about but it hasn’t happened yet! I forgot to add the salt, but they were pleasant with some Nucoa and raspberry jam. 🙂

From Whole Grain Vegan Baking:

18. Raisin Bran Muffins – Super good!

19. Onion Caraway Loaf – I don’t have beer around 🙂 and I didn’t have seltzer water either, which was the recommended sub, so I subbed some of the veggie stock I just made. I’m not sure if it affected it. The bread was nice, I wouldn’t say fantastic, but it was eaten.

20. Spelt Rye Crackers – I didn’t have any spelt flour handy so I used wheat. I liked these but maybe I just wasn’t in the mood for caraway seeds, because neither this nor the loaf above really wowed me. And I love rye bread and caraway seeds, so I dunno.

Screen Shot 2015-04-22 at 7.06.29 PM21. Blackberry Allspice Muffins – Muffins great; blackberries must have been bad because they tasted weird.

Screen Shot 2015-04-22 at 7.05.56 PM22. Apricot Cardamom Cake – I liked this. It was a bit too cardamom-y for my taste – I think I might replace part of it with cinnamon next time – but I would make it again. GooGoo ate a piece but didn’t want any more, and Lou Who didn’t ask for seconds either.

Vegan Cookies Invade Your Cookie Jar:

23. Macadamia Ginger Crunch Drops – Loved the dough, was not as crazy about the cookies. They were slightly too crunchy. Maybe I overbaked them. I think this would lend itself well to a bar cookie though and if I make them again I may do it that way.

Cookbooks [or other sources] represented in April: 7

Did I meet my goal? YES YAY.

See you next month, with May’s recipe report!

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Categories: birthdays, breakfast, brunch, challenges, dessert, lunch, salads, sandwich, soup, vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

2015, a Recipe Odyssey: March Edition

So I mentioned in this post that I was going to try a monthly meal plan for March, sticking within my budget of $25/week for food. How did it go?

  • Week 1: I spent $19.47 on groceries.
  • Week 2: I spent $24.09 on groceries. Cutting it close! All necessites for my week’s plan.
  • Week 3: I spent $20.30 on groceries. Roughly $10 0f that was absolute necessities for my planned menu, and I got some extra goodies! (okay, it was mostly bell peppers and avocados.) I ended up not doing all the planned meals because I had lots more leftovers than previous weeks, plus I was sick.
  • Week 4: I spent $26.60 on groceries. This included what I needed for the little bit of overlap for the last couple days of March.
  • But I did end up using the rest of my money buying a couple staple/pantry items that I’ll use next month too.

Keep in mind, we do have loads of bulk stuff stored in buckets from More Prosperous (or simply more reckless?) Times of the Past, and we have a separate line item for bulk food (and I spent all but pennies of that $50 this month aside from the above), so the above is strictly fresh veggies and staples like oil and sugar.

Speaking of oil and sugar, I bought a regular bottle of veggie oil and a 4lb bag of sugar for Week 1. As of the end of week 3, the oil had been long gone and another bottle half-used, and the sugar is all but gone. I find this disturbing.

Here’s what I made! Grouped by source.

From More Peas, Thank You:

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1. Corn Chowda with Cornbread Croutons – GooGoo has been pestering me to make a potato soup for weeks now. I finally make one, and will she eat it? No. Sigh. She did like the cornbread croutons and the side of broccoli, though.

 From The Veg Feasting Cookbook:

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2. Carrots in the Raw – This salad was very easy, requiring few ingredients, and went great with the burgers we had for lunch. I left out the raisins and just added some extra pumpkin seeds instead, because fruit in a vegetable salad is just weird to me. The following day we had the leftovers on top of lettuce. Yum.

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3. Cumin Carrot Soup – This became steadily more disgusting the more of it that I ate. Mr Pine Nut thought it was good, but I heartily disagreed. I couldn’t taste cumin at all; even though I reduced the pepper it was way too peppery; worst of all the texture was just gross. Will never make again.

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4. Turkish Lentil Soup – SO good. I was a little concerned, because the cinnamon smelled really strong while it was cooking, but as far as taste went, I didn’t even notice it. The flavours were all blended perfectly with nothing overpowering anything else. I was pleased, and would definitely make this again. Way better than the vomitous carrot sludge.

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5. Spicy Yellow Dal – I didn’t have toor dal, but the book suggested subbing yellow split peas, so I used green split peas. It took a lot more than 2 cups of water to cook the peas, but this was overall quite a simple dish to assemble and it was very tasty. It was at the edge of my heat tolerance level, but very good. We ate it with rice and steamed broccoli.

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6. Mexican Black Bean Salad – This was fairly simple to throw together, and it was a meal for Mr Pine Nut and I (with the addition of lettuce, and some bread on the side). It had a good flavour, but the recipe called for no salt. I added a tiny bit, but more wouldn’t have hurt. I’m not sure I’ll make it again, but it was fine.

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7. Cabbage Curry – This was SO easy, and very tasty! I added the garbanzo beans to make it a meal, but the flavour was great and the heat level perfect (that is, not very hot. :-)) It’s a dry curry, and you could really use any veggie (or combination thereof) instead of the cabbage – cauliflower, broccoli, carrots, &c.

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8. Cream of Veg Soup – This was just okay. Mr Pine Nut and Lou Who loved it; GooGoo wouldn’t touch it, and I didn’t finish mine. It was better than cumin-carrot soup, but I found it just too salty even though I’d diluted it considerably.

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9. Chickpea Mash Stew – I really liked this, despite it being totally different from how I envisioned it would be. Lou Who loved it too!

10. Super Noodle Soup – Very basic. The special thing about it seemed to me just that all the veggies get cut up very tiny (1/8″ dice), and I had to add a lot of extra salt and some garlic powder because it just didn’t have much flavour without. It was good, but I don’t think I’ll rush to make it again.

11. Pulao Rice – This was pretty easy. I used brown rice so I changed the water proportion and cooking time, but it came out very nice and I liked it. I wasn’t super fond of the whole idea of having to pick out all the whole cloves, cardamom pods, and other such things though.

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12. Chickpea Curry – I was prepping my ingredients for this and it calls for a 4-oz piece of ginger, thinly sliced. I only have (frozen) grated ginger, so I got it out and the frozen glob I had weighed exactly four ounces. The problem is that four ounces of grated ginger is like… a CUP’S worth. So I called out into the twitterverse and got confirmation that for the amount of curry, that seemed like an awful lot. So I decided to do 2 ounces instead. The end result was a curry with a good flavour… under an intense heat. I burned my entire digestive tract raw and had steam coming out my ears from eating it. So yeah, I doubt I’ll be making this again.

13. Saffron Rice – I made this to go with the abovementioned curry as per the book’s suggestion. It was okay. I wasn’t overly thrilled with it.

From the interwebs:

14. Parmesan Muffins – A friend made these and raved about them, so I decided to try them, because I need to get more savoury muffins into my culinary repertoire. They were excellent! I used flax instead of eggs (so 2T ground flax and 6T warm water), and I was too tired/lazy to make my favourite almond parmesan so I just used some Daiya mozzarella shreds I had in my freezer. And I left out the sugar.

15. Brownie Coco-Nut-Butter Cups – !!!!!!! YUM !!!!!! So, I made these for a potluck and forgot to take them with me. Oops. What a tragedy. 😉

From Vegan Simplicity:

16. Vegan Red Beans and Rice – This was good, but not great, which seems to be (so far) my reaction to most of Mark Anthony’s recipes. I bought this cookbook when he came and did a presentation/cooking class at our church and really haven’t used it much yet, so I definitely want to give it more of a chance before passing judgement. At any rate, this called for 3/4 cup of vegan margarine. O_O It also didn’t *look* super appetising.

17. Sri Lankan Style Mixed-Bean Soup – No picture; it looked sludgy and not super appealing, kind of pooplike, so like the red beans above the visual appeal was nil. But it tasted pretty good.

From Vegan Sandwiches Save the Day:

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18. Green Monster Bread (made into bagels/rolls) – I used rye flour and caraway seeds in with this and like it a lot! It seems a tad on the sweet side, so I think I’d reduce the sugar next time, but aside from that this was a definite “something I’d make again”. Way to sneak some kale into my girls’ diets (and mine).

Ten Talents (1978 edition):

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19. Carrot Salad – I thought the combo of carrot/pecan/cocoanut seemed a bit odd, but decided to try it anyway, and it was really good! Also very simple. I served it on a bed of lettuce/cabbage just to give it more variety but I would totally make it again.

Vegan Cookies Invade Your Cookie Jar:

20. Cornmeal Poppyseed Biscotti – I hate lemon poppyseed bread. That being said, these were really good! I was surprised. I don’t know that they’ll be something I’ll make really often, but I brought some home from a potluck and know I’ll eat them. 🙂

21. Rocky Roads – I’ve had these before but haven’t made them before, and my suspicion that I’d like them better without the almond extract was completely correct. They are addictive, amazing, and I think the dough would be the perfect chocolate cookie base for a whole bunch of mix-ins. I’d like to try it plain too.

Everyday Vegan Eats:

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22. Chickpeas and Dumplings – A bit too salty but it was really yummy anyway!

23. Black Bean Feijoada – Really, really good!

[ETA: 24. Macaroni Salad – I made this on a whim the last day of March, and it was GOOD]

Cookbooks [or other sources] represented in March: 8

Did I meet my goal? Barely! I was worried the last week or so that I wouldn’t hit 20, but I did.

See you next month, with April’s recipe report!

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Categories: bread, challenges, cookies, dairy-free, dessert, lunch, salads, side dish, soup, vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Vegan Month of Food, Day 3: Company Stew

This stew, like many other recipes on this blog, is inspired by a favourite comfort food of my childhood.

One Sunday lunch we were at some friends’ to eat with them, and the lady of the house served us Company Stew. Later, whilst visiting, my mom wrote down the recipe, accidentally leaving out the “p” (she added it in afterwards) because she was busy talking while writing. So “Comany Stew” I used to always call it.

But Comany or Company, it was always a favourite. Except for the time my dad made it and put in a crazy amount of black pepper and that day it was Pepper Stew. And rather unpalatable. But usually it was amazing, and there is really nothing lovelier than coming home from church to the delicious aroma of cooking food.

My Boxcar Children stew was modelled closely after this recipe, but this time I’m trying to replicate the actual Company Stew instead of Jessie’s stew, so it’s a tad different. Because you layer the ingredients while it’s cooking, this TOTALLY COUNTS as a legit Layered Food. 🙂 While the original stew baked in the oven, I have chosen to go the crockpot route, and have found that the results are pretty good if not quite as browned as the oven method.

This took me about an hour to prepare, because I had to go pull up my own carrots and dig up my own potatoes and then scrub them down. And make my white sauce. But if you already have potatoes and carrots handy, it won’t take you near that long to prepare it.

companystew

You will need:
1 lb stew beef sub, cut in pieces (I used chopped-up beef flavoured gluten steaks)
4 large potatoes, cut in chunks
4 medium carrots, cut in chunks
1 small onion, chopped
1 tsp salt
1 T tapioca flour
1 1/4 c white sauce (your favourite, or you can try my white sauce)
1 1/4 c water

Put gluten in bottom of crockpot. Layer on potatoes, carrots, and onion, also raw.

Next, combine the salt and tapioca flour and sprinkle on.

Drizzle soup and water over top. Cover and cook in crockpot on high for 5 hours. Should be rich and brown when done.

Tomorrow: Mexican Lasagna!

sig

Categories: challenges, crockpot, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2013 | Tags: , , , , , | 8 Comments

Vegan MoFo #10: Lentil Soup

While I was pregnant with Lou Who, lentils were pretty much the most disgusting thing in the world to me. It didn’t let up after the first trimester, either: the revulsion just wouldn’t go away until she was born, and I waited probably a month after the birth to try lentils again and see if I could handle them, and I didn’t gag. Awesome.

True story: my husband likes to grind lots of things into flours. He’s done pinto flour, black bean flour, and lentil flour, to name a few. Sometimes he puts these flours into our breakfast cereal, and usually I don’t bat an eye. While I was pregnant, we sat down one morning and I took a bite and my overactive taste buds kicked in as I took a couple more bites and asked him why there were lentils in mah breakfast. He couldn’t believe I could still tell it was there. I couldn’t finish the bowl, unfortunately, but after that there was no more lentil flour in my breakfast.

So, anyway, we can now proceed to incorporate lentils back into our normal lives again. Since they’re cheap, this is also awesome.

This lentil soup recipe from the Betty Crocker cookbook has a nice blend of seasonings that appealed to me, and the bacon it called for I’ve replaced with liquid smoke, which was the perfect finishing touch: to me, it brought all the flavours together. I left it out for our soy-intolerant guests but added it to the leftovers afterwards and I felt it improved it a lot.

lentil soup: seasoning medley

The lovely medley of seasonings in this soup

This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.

1 1/2 tsp liquid smoke
1 medium onion, sliced
3/4 c sliced celery (about 3 stalks)
1 clove garlic, minced
4 c water
2 c dried lentils
2 tsp mock chicken seasoning
2 T snipped parsley
1 1/2 tsp salt
1/2 tsp thyme
1 bay leaf
1 28-oz can whole tomatoes (or equivalent amount of fresh)
3/4 c sliced carrot
1 c water
2 T vegan bacon bits (optional)

Saute onion, celery, and garlic in a smidge of oil until tender. Stir in liquid smoke, 4 c water, lentils, chicken seasoning, parsley, salt, thyme, and bay leaf. Heat to boiling; reduce heat. Cover and simmer until soup thickens, about 45 minutes. Keep checking it; I had to add about 1 1/2-2 more cups of water as the lentils drank it up really quickly for me.

When lentils are soft, stir in tomatoes, carrots, and 1 c water. Simmer about 15 minutes, or until carrot reaches desired tenderness. Top with vegan bacon bits if desired and serve.

Categories: lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , | 2 Comments

Vegan MoFo #5: Northern Bean Soup

I love fall and winter because soup is one of my favourite things to make, and it’s really not always fun to cook or to eat soup in the heat of summer. I have to admit, I rarely use soup recipes, because a lot of times soup is just an easy way to use up all those bits and pieces of leftovers in the fridge that are useless for much else. But occasionally I do follow a recipe.

This is a soup recipe that you can use if you have leftover mashed potatoes from a previous meal. It does take a long time to cook, but it’s very tasty and warming for a cool day. It originally called for pork hocks; I’ve replaced that with extra beans and liquid smoke.

This recipe was originally found on page 125 of the 1978 Betty Crocker cookbook.

8 cups water
1 T liquid smoke
1 lb dried Great Northern beans (about 2c)
1/4 lb dried lima beans (about 1/2 c)
1 8-oz can tomato sauce
1 c onion, chopped (or green onion)
1 T beaf or other beeflike seasoning
1/2 tsp salt
1 clove garlic, crushed
2 c mashed potatoes
2 medium carrots, cut into 1/2″ pieces
2 medium stalks celery, cut into 1/2″ pieces
2 T cashews blended to cream in 2 T water (optional)

Soak beans in enough hot water to cover for 1 hour; drain water and rinse beans at the end of the hour.

In a soup pot pour the beans and the 8 cups of water, liquid smoke, tomato sauce, onion, beeflike seasoning, salt, and garlic. Bring to a boil; reduce heat and simmer until beans are tender, about 2 hours (do not boil or beans will burst [I did accidentally let mine boil, and the beans did burst. (I also had to let it cook another 30-45 minutes beyond the 2 hours specified.)]).

Add potatoes, carrots, and celery to soup. Simmer until vegetables are tender. Stir in cashew cream (if using) and serve.

northern bean soup

Definitely this is a soup I would make again. I nommed these two bowls right up after my photo shoot. I’m in luck, though; there’s plenty more where it came from! I made a double batch for serving guests tomorrow, and no doubt there will be Leftovers.

Which begs the question, can soup be made out of leftover soup?

All right, that’s all for this week. Taking off for Sabbath, but I’ll be back Sunday with something else tasty!

Categories: challenges, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012 | Tags: , , , , , , , | 2 Comments

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