BBQ Vegetable Soup
- At November 9, 2009
- By megan
- In BBQ Sauce, beans, carrot, quinoa, Soup, sweet potato, vegan
0
This hearty soup is great to make when you know you won’t have time to cook for a couple nights in a row. The protein from quinoa and kidney beans as well as vitamin-rich yams will leave you full and satisfied.
Ingredients:
- 1 large yellow onion, chopped
- 2 cups white wine
- 5 cloves garlic, chopped
- 2 bay leaves
- 3 stalks celery, washed and coarsely chopped
- 4 cups water
- 2 large yams, peeled and chopped into 1/2 inch cubes
- 4 large carrots, peeled and chopped into 1/4 inch thick rounds
- 1 carton (4 cups/1 quart) organic veggie broth
- 1 cup quinoa, rinsed in cold water and drained
- 1 can kidney beans, rinsed and drained
- 1/2 cup of my Best BBQ Sauce
In a large stock pot, add the onions, turn heat up to medium high, and wait until you start to hear them sizzle. Then add the wine, stir, and cook a few minutes before adding the garlic, bay leaves, and celery. Next, add the water and bring it back to a boil before adding the yams and carrots. Stir this well and wait until it comes to a boil again before adding the veggie broth. Stir this well, bring it to a boil again, and cook 10 minutes or so before adding the rinsed and drained quinoa and beans, which will need 15 more minutes to be done. Finally, add the BBQ sauce, stir well, lower heat to low, and simmer until you are ready to eat.
I served mine with Best BBQ tofu and blue corn cakes.
Roasted Sweet Potato (Yam) and Carrot Soup
- At October 13, 2009
- By megan
- In carrot, Soup, sweet potato, vegan, Vita-Mix
- 0
Ollin Farms had some amazing looking sweet potatoes last week. This fall was the first time I saw them at the farmers’ market because they are not a very common crop here in Colorado. However, they were delicious.
This soup is reall easy, healthy, and full of flavor.
Ingredients:
- peeled, chopped sweet potatoes (2 pounds? How much soup are you making? There is no definitive measurement here, so 4 large sweet potatoes might be a good place to start.)
- peeled, chopped carrots (again, no measurement. 1/2 pound, maybe.)
- 1 large yellow or sweet onion, sliced
- 1 cup veggie broth
- 1/2 cup olive oil
- 1/2 cup apple cider
- water
- 2 TB (or more) powdered ginger (please feel free to use fresh ginger if you have it available)
Preheat oven to 375. In a large Pyrex baking dish, combine the yams, carrots, onion, veggie broth, and olive oil. Cover with foil and bake for 45 minutes or until a fork can easily pierce the yams and carrots. Remove from oven and let cool for 15-30 minutes.
Next, add the roasted ingredients to a Vita-Mix or other blender. Add the apple cider and a few cups of water. Puree until smooth. If you have a smaller blender, you might need to break this down into two separate batches. When it is all smooth, transfer to a soup or stock pot and simmer on medium low heat for 15-20 minutes. Add more water to reach your desired consitency, as well as the ginger. Stir the soup somewhat frequently, and don’t leave it uncovered and walk away. If it is too hot, it will jump out of the pot and make a mess. Be warned! Enjoy.
Basil Baked Tofu Sandwhich
- At October 12, 2009
- By megan
- In baked tofu, basil, Sandwich, tofu, vegan
- 0
The photo on the left is before baking. On the right- baked, topped with roasted garlic tomato sauce, and ready to eat.
Ingredients:
- 1 cup basil leaves, rinsed
- 4 cloves garlic
- 1/2 cup white wine
- 2 TB olive oil
- fresh ground black pepper
- Aleppo pepper or red pepper flakes
- Sea Salt: 1/2-1 teaspoon, depending on how salty you like your food
- Onion powder
- juice from 1/2 lemon
- 1 cup water
Preheat oven to 400. Let’s review the tofu mantra- buy firm tofu, freeze it, thaw it, press it, slice it, season it, bake it.
Combine all of the ingredients except the water in a food processor. Puree until it is a smooth green paste. Mix it into one cup of water and then pour half of this into a Pyrex baking dish. Place your frozen, thawed, pressed, sliced tofu into the dish and cover with the rest of the mixture. Bake at 400 for 40 minutes or so until the liquid has been absorbed. I toasted some Ciabatta bread and made a sandwhich topped with roasted garlic tomato sauce.
Unlike most of my other tofu recipes, this was made with the intention for it to be accompanied by another strong flavor, like a flavorful sauce, so keep that in mind for a serving suggestion.
Harvest Vegetable Soup
- At October 8, 2009
- By megan
- In BBQ Sauce, Broccoli, carrot, cauliflower, Corn, Peppers, Soup, sweet potato, vegan
- 0
So fresh. So good. So flavorful. Soups usually aren’t this delicious, in my opinion, and it is all due to these fresh, local, seasonal, and organic ingredients.
In a large pot, I combined the following ingredients and cooked for 40 minutes:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 quart veggie stock
- 3 or more quarts water
- sweet potatoes, peeled, cubed
- carrots, peeled, chopped
- corn (fresh from the cob, husked, boiled, shaved from the cob)
- green pepper, chopped
- broccoli, chunks
- cauliflower, chunks
- 2 TB Grumpy’s Private Reserve Black Label BBQ Sauce
For such a simple soup, it took more than 2 hours to prepare. I husked 12 ears of corn, peeled and cubed 2 pounds of yams, and almost 3 pounds of carrots. I made a lot of soup and froze some for later. You could add more or less of each ingredient according to your own tastes. The flavors of these fresh ingredients really stood out, which is why I only added a small amount of BBQ sauce for a little spice.
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