Archive for Vegan

Winter Lentil Soup

1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.

Per Serving
Calories 226Calories From Fat 21%
Fat 4g
Sat Fat 1g
Cholesterol 3mg
Sodium 799mg
Protein 12g
Carbohydrate 38g
Fiber 7g

Real Simple


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Simple Simmered Leeks

Eat the simmered leeks by themselves or use as a topping for steak, chicken, or fish; you can also add sliced mushrooms.

2 1/2 lbs leeks
1/2 teaspoon salt, to taste
1/4 teaspoon fresh ground pepper, to taste
2 T oil
1 cup low sodium chicken or vegetable broth

Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Cut leeks lengthwise in quarters, then into about 1-inch squares.
Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes.
Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender.
Raise heat to medium, uncover and let juices reduce to about half. Be careful not to let burn. Taste and adjust seasoning, serve hot. Makes about 2-4 servings, depending on what you’re using them for.

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Sexy, spicy broccoli

Time: 10 minutes, plus 1 hour marinating

1 1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
3/4 cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.

1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Yield: 6 to 8 side-dish servings or more as an hors d’oeuvre.

NY Times: Raw Broccoli by Another Name

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8 ounces bow-tie pasta
3 to 4 medium beets, cooked or roasted, warm, skins slipped off, quartered
4 to 5 cloves garlic, pressed
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or soy Parmesan-style flakes (optional)

1. Bring a large pot of salted water to a boil and drop in the pasta. Cook until done.
2. As the pasta cooks, place the beets in a food processor with the garlic, oil, salt, and pepper. Buzz until smooth, pausing a couple of times to scrape down the sides of the work bowl.
3. Drain the pasta and toss it with the beet purée. Serve immediately, hot, passing the Parmesan cheese, if using, at the table.

“Passionate Vegetarian” by Crescent Dragonwagon

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Nami-Nami’s Heartwarming Sauerkraut Soup

I found this in Nami-Nami’s lovely Estonian cooking blog. I haven’t yet tried it, but I think it sounds wonderful and it will go on the stove when the first cold day arrives.

Meatless sauerkraut soup (Lihata hapukapsasupp)

3 litres of water (3 quarts + 3/4 cup)
1 kg fresh sauerkraut* (2.2 pounds)
100-200 grams vegetable oil, lard or butter (1/2 cup)
1-2 large onions
3-4 carrots
1 Tbsp concentrated tomato paste
1-2 chopped floury potatoes
2-3 bay leaves
black pepper
sour cream (for garnish)

Drain the extra liquid from the sauerkraut, put aside (you may need this to make the soup more sour later on). Rinse lightly under cold water.

Heat the oil in a large saucepan. Add the cabbage and pour over enough boiling water to cover by a few centimetres. Bring to the boil, add 2 chopped carrots, diced onion, tomato paste, chopped potatoes and bay leaves. Simmer for 1-1.5 hours, until the cabbage is tender.

Add the rest of the boiling water in batches during simmering. Season with salt. Taste the soup – if it is too sharp and sour, add some sugar. If you think it’s not sour enough, add some of the preserved draining liquid. Being a sauerkraut soup, it’s supposed to be sour, of course. But you’re not aiming for gut-scratching sharp and sour that gives you tummy troubles later.

Add 1-2 finely grated carrots for some crunch and colour, and garnish with a dollop of sour cream. Serve with rye bread.

*Sauerkraut is available either “fresh” or canned. The latter has been partially cooked already, so needs less simmering time. It also tends to be less sour.


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This is a Tunisian chickpea soup, traditionally served for breakfast. It can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup.

A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken or beef stock.

Serve with additional harissa on the side. Boiled eggs (hard or soft), capers, lemon and olives are traditional options for toppings; avocado is not traditional, but makes a nice addition.

* 2 cups dried garbanzo beans or 2 cups canned chickpeas
* 4 -6 garlic cloves, minced
* 1 tablespoon harissa
* 1 tablespoon cumin
* salt, to taste
* 1 lemon, juice of
* 6 tablespoons olive oil
* 3 slices of day-old bread (preferably French), broken into small pieces
* Boiled eggs (hard or soft), capers, lemon, olives, avocado (optional)

1. Wash chickpeas and soak overnight (if using dried).
2. If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). ? Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
3. Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot with desired toppings.

Food: Lablabi

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Curried chickpeas from Joan’s on Third

The curry blend in this recipe gives an otherwise simple salad wonderful depth and robust flavor. Coriander and cumin lend fragrant earthiness, with a little cayenne pepper added for a hint of heat. The caramelized onions add richness, and the cilantro and lemon juice brighten the salad nicely, distinguishing the flavors. You can make it in advance; this is one salad that improves with an hour or two of chilling time.

Note: Adapted from Joan’s on Third

1/2 cup diced onions
4 teaspoons best-quality olive oil
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon dried coriander
1/4 teaspoon cayenne pepper
2 (15-ounce) cans chickpeas, drained
2 tablespoons chopped fresh cilantro (parsley makes a good substitute)
1 tablespoon lemon juice, or to taste

1. In a large sauté pan heated over medium-high heat, sauté the onion in the olive oil until deep golden and crispy, about 6 to 8 minutes, stirring frequently.

2. Add the turmeric, cumin, coriander and cayenne pepper and cook, stirring constantly, until aromatic and lightly toasted, about 3 minutes.

3. Add the chickpeas, cilantro and lemon juice and continue to stir to develop the flavors, about 5 minutes. Remove from heat and season with one-fourth teaspoon salt, or to taste.

4. Cool the salad, then transfer it to a container, cover and refrigerate until chilled before serving, at least 30 minutes. Taste and adjust seasoning and lemon juice as desired. This makes just over 3 cups salad.

The Los Angeles Times

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