Tuesday, November 29, 2011

Sweet Potato and Acorn Squash Soup

Adapted from The New York Times

  • 1 tablespoon oil
  • 1 small onion, chopped
  • 1/2 teaspoon dried ginger
  • 1 acorn squash, peeled and diced
  • 4 medium sweet potatoes, peeled and diced
  • 3 medium white potatoes, peeled and diced
  • 6 cups water
  • 2 vegetable bouillon cubes
  • salt to taste
  • Heat oil in stock pot, add onion and cook until tender, about 5 minutes
  • Add the rest of the ingredients and bring to a boil
  • Reduce heat and simmer, covered, for 45 minutes until all vegetables are tender
  • Blend with an immersion blender
  • Salt to taste
As a lifelong sweat potato hater and not being terribly fond of acorn squash either, I was not optimistic about this soup but it is the only recipe I found that did not turn my stomach.  These vegetables would not have been my choice if I had a say in what I got in my produce share so I had to make the best of it.  Well, I have to admit, this is absolutely delicious.  Throw in some cooked black beans and it's a meal.  The original recipe says it freezes well but I am not sure I will have any left to freeze to put that to the test.

Monday, November 28, 2011

Cream of Broccoli Soup

Adapted from Eating Vegan

  • 4 tablespoons vegetable margarine
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 1 bunch broccoli, chopped
  • 4 tablespoons whole wheat flour
  • 1 cup rice milk
  • 3 cups water
  • 1 1/2 vegetable bouillon cubes
  • salt and pepper to taste
  • Sauté garlic, onion and celery in vegetable margarine
  • Add in flour and stir until browned to make a roux
  • Add rice milk, water, bouillon cubes and broccoli
  • Bring to a boil, stirring frequently
  • Cook until broccoli is soft and mixture is rich and creamy
  • Cool and blend in batches until smooth

Friday, November 25, 2011

Green Bean and Mushroom Medley

Adapted from Allrecipes.com

  • 5 cups fresh green beans cut into 1 inch lengths (about 1 3/4 pounds)
  • 3 cups carrots cut into size of green beans (about 6 medium carrots)
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon rosemary
  • Steam green beans for 3 minutes, add carrots and steam another 5 minutes or until tender but still firm
  • Meanwhile saute onion in garlic in oil for a few minutes
  • Add mushrooms and saute until almost tender; reduce heat, cover and simmer 3 minutes
  • Stir in green beans, carrots and seasonings
  • Cover and cook for 3 minutes over medium heat

Tuesday, November 22, 2011

Thanksgiving Dog Cookies

Adapted from Whole Foods Market

  • 1 medium sweet potato boiled and mashed with cooking water, about 3/4 cup
  • 1 jar turkey baby food*
  • 2 cups whole wheat flour
  • 1/2 cup fine yellow cornmeal
  • 1 apple, peeled, cored and grated
  • Preheat oven to 325 degrees
  • In a large bowl whisk together mashed sweet potato, turkey and apple
  • Add flour and cornmeal; stir until combined
  • Knead dough until it holds together
  • Roll out on floured surface to about 1/4 inch thick
  • Cut out treats with cookie cutters
  • Bake 35-40 minutes until dried and slightly golden on bottoms
  • Turn off oven and leave door ajar letting treats cool and dry out in oven for 1-2 hours
  • Store in airtight container for up to 1 week
* Can substitute 3 tablespoons water - one of my dogs doesn't like fruit and vegetables so I added the jar of turkey baby food.  They all LOVE these cookies!

Tuesday, November 15, 2011

Vegetable and Pastina Soup

  • 2 tablespoons vegetable margarine
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch collard greens, thinly sliced
  • 5 cubes parsley (fresh parsley chopped with some water and frozen in ice cube trays)
  • 4 carrots, diced
  • 1 parsnip, diced
  • 4 celery ribs, sliced
  • 1 - 28 ounce can crushed tomatoes
  • 1 bay leaf
  • 8 cups water
  • 2 potatoes, diced
  • 2 cubes basil (fresh basil chopped with some water and frozen in ice cube trays)
  • 1 - 10 ounce package frozen corn
  • 3/4 cup pastina

  • Melt vegetable margarine in stock pot, add onion and garlic and saute a few minutes
  • Add sliced collard greens and saute until wilted
  • Add parsley, carrots, parsnips and celery; saute until heated through
  • Add crushed tomatoes, bay leaf and water; bring to a boil and simmer 30 minutes
  • Add potatoes, corn and basil; bring to a boil and simmer 20 minutes
  • Add pastina, cover and cook 10 more minutes, stirring frequently

Saturday, November 12, 2011

Broccoli and Daikon Stir Fry

Adapted from My Vegetarian Kitchen

  •     2 cups water
  •     1 vegetable bouillon cube
  •     5 tablespoons soy sauce
  •     3 tablespoons corn starch
  •     1 teaspoon sugar
  •     3 tablespoons sesame oil
  •     3 cloves garlic, minced
  •     5 large collard greens leaves, thinly sliced
  •     1 bunch broccoli, florets with chopped stems
  •     10 ounces mushrooms, thickly sliced
  •     1 daikon, cut into thin strips (about 4 cups)
  •     cooked rice

  •     In a small bowl stir together water, bouillon, soy sauce, corn starch, sugar; set aside
  •     Heat oil in a large skillet or stock pot, add garlic and saute briefly
  •     Add sliced kale and saute until wilted
  •     Add broccoli, mushrooms and daikon, stir-fry about 10 minutes until broccoli is crisp-tender
  •     Add sauce mixture, bring to boil and stir until sauce thickens, about 2 minutes
  •     Serve over rice

Thursday, November 10, 2011

Leeks and Carrots

Adapted from Care2

  • 1 tablespoon olive oil
  • 3 medium leeks, white and pale green parts, chopped
  • 4 large carrots, peeled and diced
  • pinch of nutmeg
  • sea salt

  • Heat oil in skillet
  • Add leeks and carrots, cover and cook for about 10 minutes until tender crisp
  • Uncover and saute, stirring frequently, until leeks and carrots begin to brown
  • Stir in nutmeg and salt

Shown with boiled white potatoes and parsley, Gardein Beefless Tips and romaine salad with sunflower seeds.