Tag Archives: soup

Ramping up for the week: An afternoon of cooking and baking

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I spent most of the afternoon and evening cooking again. {This involved using and cleaning the Vitamix 3 to 4 times, but was totally worth it.} Probably I was procrastinating finishing those taxes, but I also had news research to do and just didn’t feel like spending time in front of the computer. Plus, I really wanted to get a bunch of stuff made so that we could start the week off with prepared food. I think this is everything:

  • My typical weekend Breakfast Scramble
  • Hummus
  • Seitan {Basic Seitan recipe from The Sexy Vegan Cookbook. What’s different about this recipe is the addition of russet potatoes. I never have very much luck with seitan. This one turned out a little better than usual—not terribly puffy and the taste is pretty good. I think it will make good sandwiches.}
  • Egg-less Egg Salad
  • Two loaves of bread
  • Double-Apple Muffins {I made this name up. The Basic Vegan Muffins with Fruity Variations recipe is from Vegan Holiday Kitchen. We were out of yogurt and applesauce, so I made some quick applesauce in the Vitamix with two red Pink Lady apples and 1 green Granny Smith, skins on. I added just a bit of water. It was fantastic just like that—somehow tasted like it had sweetener and cinnamon in it. So I used the homemade applesauce in the recipe, and ate the leftovers. Then I diced up a couple more red apples to mix into the batter at the end (the recipe called for peeling, but why lose those nutrients and fiber?—I left them on). I also added the few raisins we had left and some cinnamon. I baked them in the mini muffin tin. They are tasty, but not too sweet, and will make good snacks this week. Although I should have tripled the batch, because with 5 people they won’t go far.}
  • Tahini Garlic Dressing {this was yesterday, but I forgot to mention it}

We ate the split-pea soup for dinner. It was a little thinner than I’d planned on, even though I used 3 cups of split-peas, but still tasty. Tomorrow, when some of the water evaporates, it’s going to be just right.

Non-night-owl sleep schedule, vegan pledge, wheat-berry mushroom soup

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Not succeeding in getting to bed as early as I wanted to get the week started right. It just seems unnatural to go to bed by 10:00 p.m. And that’s only to get 8 hours! But I have to get my step-daughter to her new high school by 7:30 a.m. tomorrow. And then drop the twins off by 8:00. It’s been brutal. It will continue to be brutal. Maybe some day I’ll get used to it. Or not.

We held our 2nd week of Vegan Pledge today. It’s going great. Even though it sucks up the entire Sunday afternoon, I’m so glad we’re doing it, because we have so many people attending that are new to veganism!

I meant to tell you about this easy soup I came up with the other day. It hardly warrants an actual recipe, but I thought I’d let you know the key ingredients. I had a few cups of wheat berries left over from our CSA last fall. After rinsing them about 10 times (because they weren’t washed and had a lot of twigs and other debris in them), I put them in the crock pot overnight. I also added a handful of dried Shitake mushrooms from a good size jar of them that I’d picked up at Costco. That, plus a few spices, and I made an accidental creamy mushroom soup! I used the stick (immersion) blender to blend up about half of it at the end, and added a bit of almond milk to make it even creamier. If I make it again sometime, I’ll itemize ingredients.

Potato-Parsnip-Cabbage soup for a chilly day

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Potato Parsnip Cabbage Soup

The kids are here for the weekend, so what does that mean? Soup! I was going to torture them with a giant crockpot soup, but didn’t get started until late, so I made it on the stove. Hubby loved it, kids pretended to love it. It wasn’t bad. And, miraculously, there are leftovers.

Potato Parsnip Cabbage Soup

Lazily adapted from this vegan parsnip soup recipe. Let’s just say I didn’t feel like measuring anything tonight and I was using up a lot of what I had on hand.

Ingredients:

  • 2 cloves garlic
  • 1 small onion, plus onion greens
  • 1-2 T yellow curry powder
  • 1 T cider vinegar
  • 6-ish Russet potatoes
  • 2 medium parsnips {from the CSA}
  • ¾ of a medium-sized green cabbage {I’ve made this type of soup before, but it had not occurred to me to use cabbage. And we had a lot of cabbage, green and purple, to use up from the last few CSA weeks.}
  • A couple of chunks of celeriac, grated
  • A couple of chunks of parsnip, grated and set aside
  • 1 tsp to 1 T each of various spices: herbes de Provence, rosemary, sage, thyme
  • Broth {we had Better than Bouillon vegetable base on hand}
  • A squirt or two of Sriracha hot chili sauce
  • About 1 T of vegan Worcestershire
  • Salt and pepper to taste
  • 1-2 T plain soy yogurt {It also would not have occurred to me to mix this in, if not for the above recipe}

Basically, I sautéed the onion and garlic, then added them to a large soup pot. I roughly cut up the potatoes, parsnip, and cabbage, and added them to the pot, sautéing a little. I then added enough water to mostly fill the pot. I added some veggie broth paste, the vinegar, the Sriracha, the various spices, and the salt and pepper. I brought it to a boil and simmered for ½ hour to 45 minutes until the potatoes were tender but not mushy. I then poured about half of the soup into another soup pot and (carefully!) used my handy immersion blender to make it creamy. Next, I poured the creamy soup back into the original pot to combine. I then stirred in the yogurt. The yogurt really didn’t dissolve as well as I wanted, but I didn’t give it long.

In the meantime, I sautéed the grated parsnip until it was crispy. {This idea was from the recipe as well, except I think I was supposed to use shavings.}

Each bowl of soup got a little parsnip garnish and was served with yesterday’s fresh-baked bread.