Chickpeas form part of the staple diet in the Balkans, where this soup originates. It is economical to make, and is a hearty and satisfying dish. It's an easy simple dish to make.
Serves 4-6
2-1/2 cups dry chickpeas, soaked overnight
4-1/2 cups of vegetable stock (I used Bouillon
veg stock as it is darker and richer than Vogue
veg stock)
3 large potatoes, cut into bite-size chunks
Just under 1/4 cup olive oil
8 0z spinach leaves
salt and ground pepper to taste
spicy vegan sausage (I used Tofurky Kielbasa and
fried it till nice and crispy brown and added to the
soup at the last minute so that it would retain the
crispiness and not get soggy. I'm not sure if it makes
a huge difference, but I think if not laying in broth
too long it will stay more tasty.)
NOTE: DO NOT ADD SALT & PEPPER UNTIL YOU TASTE
THE SOUP. I THINK THE SAUSAGE MAKES IT SALTY.
1. Drain the chickpeas and rinse under cold water. Place
in a large pan with the veggie stock. Bring to the boil
then reduce the heat and cook gently for about 1 hour.
(In the end, add more broth if you want more liquid.)
2. Add the potatoes and olive oil. Cook for 20 minutes
until the potatoes are tender.
3. Add the spinach and sliced, cooked sausage 5 mins
before the end of cooking. Serve.
Recipe from 400 Soups www.hermeshouse.com
Published 2005, 2008 www.annesspublishing.com
Thursday, October 28, 2010
OLD COUNTRY MUSHROOM, BEAN, AND BARLEY SOUP
Wow, it has been vitually impossible to find vegan recipes for German month. Luckily, I found a few hearty soups from Russian or Jewish heritage which I included in the German food. We ate lots of vegan hot dogs and sausage this month, which went very well with these types of soups/stews.
Mushroom barley soup is found in most Jewish homes and restaurants. This was the best I ever tasted.
Serves 6-8
2-3 tbsp small navy beans (haricot beans), soaked overnight
3-4 tbs green split peas
3-4 tbs yellow split peas
6-7 tbs pearl barley
1 onion chopped
2 carrots sliced
3 celery stalks, diced or sliced
1/2 large baking potato, peeled and cut into chunks
1/4 oz mixed flavorful mushrooms (I used half shitake
and half regular cremini white mushrooms)
5 garlic cloves, sliced
8 cups water
2 vegetable stock cubes or 2 tsps of veggie broth
(I used Vogue vegebase)
salt and pepper
3 tbs chopped fresh parsley for garnish (optional)
1. In a large pan, put the beans, green and yellow split
peas, pearl barley, onion, carrots, celery, potato,
mushrooms, garlic and water.
2. Bring the mixture to the boil, then reduce the heat,
cover and simmer gently for about 1-1/2 hrs, or until
the beans are tender.
3. Crumble the stock cubes or add the tsps of stock
into the soup and taste for seasoning. Ladle into
bowls, garnish with parsley and serve with rye or
pumpernickel bread.
PLEASE NOTE: DO NOT ADD THE STOCK CUBES UNTIL
THE END OF COOKING AS THE SALT WILL STOP THE
BEANS FROM BECOMING TENDER.
Recipe is from 400 Soups (http://www.hermeshouse.com/)
Published 2005, 2008 http://www.annesspublishing.com/
Mushroom barley soup is found in most Jewish homes and restaurants. This was the best I ever tasted.
Serves 6-8
2-3 tbsp small navy beans (haricot beans), soaked overnight
3-4 tbs green split peas
3-4 tbs yellow split peas
6-7 tbs pearl barley
1 onion chopped
2 carrots sliced
3 celery stalks, diced or sliced
1/2 large baking potato, peeled and cut into chunks
1/4 oz mixed flavorful mushrooms (I used half shitake
and half regular cremini white mushrooms)
5 garlic cloves, sliced
8 cups water
2 vegetable stock cubes or 2 tsps of veggie broth
(I used Vogue vegebase)
salt and pepper
3 tbs chopped fresh parsley for garnish (optional)
1. In a large pan, put the beans, green and yellow split
peas, pearl barley, onion, carrots, celery, potato,
mushrooms, garlic and water.
2. Bring the mixture to the boil, then reduce the heat,
cover and simmer gently for about 1-1/2 hrs, or until
the beans are tender.
3. Crumble the stock cubes or add the tsps of stock
into the soup and taste for seasoning. Ladle into
bowls, garnish with parsley and serve with rye or
pumpernickel bread.
PLEASE NOTE: DO NOT ADD THE STOCK CUBES UNTIL
THE END OF COOKING AS THE SALT WILL STOP THE
BEANS FROM BECOMING TENDER.
Recipe is from 400 Soups (http://www.hermeshouse.com/)
Published 2005, 2008 http://www.annesspublishing.com/
Tuesday, October 26, 2010
QUICK WHITE BEAN STEW WITH SWISS CHARD
This recipe is low in fat but high in protein. You can also use garbanzo beans or flat gigante beans: the bigger and creamier the beans, the better.
Serves 4
Time: 35 minutes
2 lbs Swiss Chard, large stems discarded and leaves cut
crosswise into 2" strips
1/4 cup olive oil
3 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 cup canned tomatoes, chopped
One 16 ounce can cannellini beans, drained, rinsed
Salt
1. Bring a saucepan of water to a boil. Add the chard and simmer
over moderate heat until tender, 8 minutes. Drain the greens
and gently press out excess water.
2. In saucepan, heat oil. Add garlic and crushed red pepper
and cook over moderate heat until the garlic is golden, 1 minute.
3. Add tomatoes and bring to boil. Add the beans and simmer
over moderate high heat for 3 minutes.
4. Add the chard and simmer over moderate high heat until the
flavors meld, 5 minutes.
5. Season with salt and serve.
Recipe from Food and Wine, October 2009
Serves 4
Time: 35 minutes
2 lbs Swiss Chard, large stems discarded and leaves cut
crosswise into 2" strips
1/4 cup olive oil
3 garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 cup canned tomatoes, chopped
One 16 ounce can cannellini beans, drained, rinsed
Salt
1. Bring a saucepan of water to a boil. Add the chard and simmer
over moderate heat until tender, 8 minutes. Drain the greens
and gently press out excess water.
2. In saucepan, heat oil. Add garlic and crushed red pepper
and cook over moderate heat until the garlic is golden, 1 minute.
3. Add tomatoes and bring to boil. Add the beans and simmer
over moderate high heat for 3 minutes.
4. Add the chard and simmer over moderate high heat until the
flavors meld, 5 minutes.
5. Season with salt and serve.
Recipe from Food and Wine, October 2009
LEMONY WALDORF SALAD
I have read that we shouldn't eat fruits and vegetables at the same time, but it is the latest thing in salads and it certainly tastes delicious. This salad is crunchy, refreshing, a bit tangy and sweet at the same time, and the cumin gives it an interesting flavor.
I am trying to ease my way into raw foods as part of my diet, so I think this is a good start. It's really a meal in itself and I think it will do well as a leftover, unlike most salads.
Shallots last a long time and is a great alternative to onion. And not much is needed for great flavor.
Oils last a long time if kept in the fridge.
1/2 cup walnut halves (2 cups)
1 tbs minced shallot
1/2 tsp finely grated lemon zest*
2 tbs fresh lemon juice
1 tbs white wine vinegar**
1/4 cup plus 2 tbs canola oil
2 tbs walnut oil (see Walnut Oil salad dressing on blog)
1/2 tsp ground cumin
Salt and pepper to taste
2 cups of shredded romaine lettuce (I added extra because
I did not use frisee-see below)
4 large radishes, halved lengthwise and thinly
sliced crosswise (1 cup)
1 cup thinly sliced celery (sliced 1/4" x 1-1/2")
1 small head of frisee lettuce, chopped (I just used
romaine. Frisee is hard to get but it is delicious. I
bought it at Fresh Market & Whole Foods previously)
1/4 cup golden raisins (dark raisins would be too sweet)
1 Fuji apple - peeled, quartered, cored, and thinly sliced
crosswise.
Preheat oven (or toaster oven) to 350. Spread walnuts
in a pie plate and toast for about 8 mins, until golden and
fragrant. Let cool, then break into pieces.
Meanwhile, in a large bowl, combine the shallot and lemon
zest with the lemon juice and vinegar. Whisk in the
canola and walnut oils and the cumin. Season with salt
and pepper.
Add the romaine to the bowl along with the toasted
walnuts, radishes, celery, raisins, and apple. Toss well
and serve. (I added the romaine last)
Recipe from Food & Wine November 2009
*Lemon zest is grated lemon peel.
**White wine vinegar can be purchase at Publix. It
is very expensive at health food stores.
I am trying to ease my way into raw foods as part of my diet, so I think this is a good start. It's really a meal in itself and I think it will do well as a leftover, unlike most salads.
Shallots last a long time and is a great alternative to onion. And not much is needed for great flavor.
Oils last a long time if kept in the fridge.
1/2 cup walnut halves (2 cups)
1 tbs minced shallot
1/2 tsp finely grated lemon zest*
2 tbs fresh lemon juice
1 tbs white wine vinegar**
1/4 cup plus 2 tbs canola oil
2 tbs walnut oil (see Walnut Oil salad dressing on blog)
1/2 tsp ground cumin
Salt and pepper to taste
2 cups of shredded romaine lettuce (I added extra because
I did not use frisee-see below)
4 large radishes, halved lengthwise and thinly
sliced crosswise (1 cup)
1 cup thinly sliced celery (sliced 1/4" x 1-1/2")
1 small head of frisee lettuce, chopped (I just used
romaine. Frisee is hard to get but it is delicious. I
bought it at Fresh Market & Whole Foods previously)
1/4 cup golden raisins (dark raisins would be too sweet)
1 Fuji apple - peeled, quartered, cored, and thinly sliced
crosswise.
Preheat oven (or toaster oven) to 350. Spread walnuts
in a pie plate and toast for about 8 mins, until golden and
fragrant. Let cool, then break into pieces.
Meanwhile, in a large bowl, combine the shallot and lemon
zest with the lemon juice and vinegar. Whisk in the
canola and walnut oils and the cumin. Season with salt
and pepper.
Add the romaine to the bowl along with the toasted
walnuts, radishes, celery, raisins, and apple. Toss well
and serve. (I added the romaine last)
Recipe from Food & Wine November 2009
*Lemon zest is grated lemon peel.
**White wine vinegar can be purchase at Publix. It
is very expensive at health food stores.
Thursday, October 14, 2010
GARDEIN BEEF, BARLEY, AND SWEET POTATO STEW
This is a great stew that sounded very German to me. I guess it was the barley. I used Gardein Beef Tips. As I have mentioned in earlier posts, I don't eat too many fake meats. I think they are a good transitional food for meat-eaters wanting to go veg, but not nutritional enough to be a main ingredient in my diet. I think Gardein Beef Tips are a really good substitute for beef and I usually rinse them before using in a recipe.
Serves 4
1 tbs olive oil
1 package Gardein Beef Tips (cut each chunk
in half while semi-frozen, rinse)
1 cup chopped onions (plus 1/2 small onion for
flavoring for beef tips)
1/2 cup sliced celery
2 cups veg stock (Better than Boullon is more
like beef broth than other brands)
1 bay leaf
A little less than 3/4 cup hulled barley, rinsed
and drained (original recipe called for 3/4 cup,
so since I cut recipe in half you will need half of
3/4 cup)
2 cups peeled sweet potatoes ( 1" chunks ) About
3/4 lb
1 cup sliced carrots, 1" rounds
3/4 cup cubed parsnips
1/4 tsp vegan Worcestershire sauce
1/2 tsp dried oregano
1 14.5 oz can whole tomatoes in juice, broken up
3/4 cup frozen peas
Heat oil in large pot on medium-high. Saute onions
and celery for 5 minutes or until onions are soft.
Add veggie broth and bay leaf. Mix well, than add
the sweet potatoes, carrots, parsnips, Worcestershire
sauce, and oregano. Cover and simmer for about 1
hour or until veggies are tender.
In the meantime, saute 1/2 small chopped onion.
Add thawed Gardein Beef Tips. Half-way through
the stew cooking, add the tips to the stew. I did
the onion thing feeling that it would flavor the
tips more, but this step is optional.
As the stew is approaching completion, add the
tomatoes and peas. Reheat and simmer another
10-15 minutes. Season to taste with salt and pepper.
Recipe adapted from Delicious Living Magazine,
January 2008
Serves 4
1 tbs olive oil
1 package Gardein Beef Tips (cut each chunk
in half while semi-frozen, rinse)
1 cup chopped onions (plus 1/2 small onion for
flavoring for beef tips)
1/2 cup sliced celery
2 cups veg stock (Better than Boullon is more
like beef broth than other brands)
1 bay leaf
A little less than 3/4 cup hulled barley, rinsed
and drained (original recipe called for 3/4 cup,
so since I cut recipe in half you will need half of
3/4 cup)
2 cups peeled sweet potatoes ( 1" chunks ) About
3/4 lb
1 cup sliced carrots, 1" rounds
3/4 cup cubed parsnips
1/4 tsp vegan Worcestershire sauce
1/2 tsp dried oregano
1 14.5 oz can whole tomatoes in juice, broken up
3/4 cup frozen peas
Heat oil in large pot on medium-high. Saute onions
and celery for 5 minutes or until onions are soft.
Add veggie broth and bay leaf. Mix well, than add
the sweet potatoes, carrots, parsnips, Worcestershire
sauce, and oregano. Cover and simmer for about 1
hour or until veggies are tender.
In the meantime, saute 1/2 small chopped onion.
Add thawed Gardein Beef Tips. Half-way through
the stew cooking, add the tips to the stew. I did
the onion thing feeling that it would flavor the
tips more, but this step is optional.
As the stew is approaching completion, add the
tomatoes and peas. Reheat and simmer another
10-15 minutes. Season to taste with salt and pepper.
Recipe adapted from Delicious Living Magazine,
January 2008
Wednesday, October 13, 2010
SAUTEED KALE WITH GARLIC, SHALLOTS, AND CAPERS
This recipe was in a gourmet food magazine along with other German recipes in the month of October, celebrating Oktoberfest. I love finding recipes for greens such as kale, spinach, collards, etc. For so many years I've been eating them either plain or with just garlic and/or onions. Such a nice change.
Serves 2
1 bunch of Kale, any kind
(thick bottom stems and center stems
removed
1/8 cup of olive oil
1/4 cup finely chopped shallots (1 large)
2 garlic cloves, minced
1 tbs drained capers, chopped
salt (I didn't chop them, but think it
would have been more tasty had I done so)
Bring large pot of salted water to boil. Add
kale and cook until almost tender, about 5
minutes. Drain. Rinse kale under cold
water. Drain again. Coarsely chop kale.
(Can be made 6 hours ahead and chilled)
Heat oil in large skillet (preferably nonstick)
over medium heat. Add shallots and saute
until tender but not brown, about 3 mins.
Add garlic and capers; stir 1 minute.
Stir in kale and saute until tender and heated
through, about 5 minutes. Season with salt
and pepper and serve.
Recipe from Bon Appetit, October 2009
Serves 2
1 bunch of Kale, any kind
(thick bottom stems and center stems
removed
1/8 cup of olive oil
1/4 cup finely chopped shallots (1 large)
2 garlic cloves, minced
1 tbs drained capers, chopped
salt (I didn't chop them, but think it
would have been more tasty had I done so)
Bring large pot of salted water to boil. Add
kale and cook until almost tender, about 5
minutes. Drain. Rinse kale under cold
water. Drain again. Coarsely chop kale.
(Can be made 6 hours ahead and chilled)
Heat oil in large skillet (preferably nonstick)
over medium heat. Add shallots and saute
until tender but not brown, about 3 mins.
Add garlic and capers; stir 1 minute.
Stir in kale and saute until tender and heated
through, about 5 minutes. Season with salt
and pepper and serve.
Recipe from Bon Appetit, October 2009
POTATOES WITH CABBAGE
It has been difficult finding green vegetable recipes for German food. There are however, lots of recipes for potatoes, beets, and cabbage. I've been trying to eat less carbs, but I will have to make an exception this month with potatoes - at least, they are healthier than pasta and bread. And I do love them.
The original recipe calls for savoy cabbage. I used regular cabbage because I don't care for savoy, unless it is in Asian food.
Serves 6 to 8
3 Yukon Gold potatoes (about 1-1/4 lbs)
1/2 of a large head of cabbage (about 2 lbs)
4 cloves of garlic, crushed
1/4 cup olive oil
2 tbs of soy butter (I added one tbs while cooking
and one after it was cooked.
1/2 tsp crushed red pepper
1/2 tsp salt
Peel potatoes and cut into quarters.
Remove core of cabbage and discard. Cut
cabbage into 1" chunks.
Bring 4 quarts of water to boil; add potatoes
and cook, uncovered, for 10 minutes. Add
cabbage to potatoes and cook until both
vegetables are tender, about 15 minutes.
Drain vegetables thoroughly. In a 12"
skillet, cook crushed garlic in hot oil for one
minute.
Add potatoes, cabbage, butter,
crushed red pepper, and salt. Cook and
stir over medium heat about 15 minutes
or until veggies are very tender, using your spoon to
break the potatoes into lumpy chunks.
Serve immediately.
I think this recipe is from Traditional Home and
and I have no idea how old it is.
The original recipe calls for savoy cabbage. I used regular cabbage because I don't care for savoy, unless it is in Asian food.
Serves 6 to 8
3 Yukon Gold potatoes (about 1-1/4 lbs)
1/2 of a large head of cabbage (about 2 lbs)
4 cloves of garlic, crushed
1/4 cup olive oil
2 tbs of soy butter (I added one tbs while cooking
and one after it was cooked.
1/2 tsp crushed red pepper
1/2 tsp salt
Peel potatoes and cut into quarters.
Remove core of cabbage and discard. Cut
cabbage into 1" chunks.
Bring 4 quarts of water to boil; add potatoes
and cook, uncovered, for 10 minutes. Add
cabbage to potatoes and cook until both
vegetables are tender, about 15 minutes.
Drain vegetables thoroughly. In a 12"
skillet, cook crushed garlic in hot oil for one
minute.
Add potatoes, cabbage, butter,
crushed red pepper, and salt. Cook and
stir over medium heat about 15 minutes
or until veggies are very tender, using your spoon to
break the potatoes into lumpy chunks.
Serve immediately.
I think this recipe is from Traditional Home and
and I have no idea how old it is.
Friday, October 1, 2010
GREEN BEANS AND ZUCCHINI WITH SAUCE VERTE
During October I will be cooking German food. This will be very difficult as the Germans are known for their meat dishes. Instead of sticking to just German, I will also use eastern European, Jewish and Russian dishes, if necessary. Although I did not get this recipe from a German cookbook, I am including it this month because of the mustard, a very German condiment. For those of you who don't like mustard on your veggies, just add a little for flavor.
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice.
6 Servings
SAUCE VERTE
1/3 cup (packed) fresh basil leaves
(I would not substitute dried herbs)
1 green onion (scallion), chopped
2 tbs (packed) fresh Italian Parsley
(Italian Parsley is more flavorful)
2 tbs drained capers
1 tbs fresh lemon juice
2 tsps Dijon mustard
1 garlic clove, peeled
3 tbs olive oil
VEGETABLES
1 tbs olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each
half cut lengthwise into 1/3" strips (I think
this cut does make a difference)
3 tbs water
2 tbs fresh Italian parsley for garnish
SAUCE VERTE: Blend first 7 ingredients
in processor until finely chopped. With
machine running, gradually add olive oil.
(I added when machine was off) Process
until coarse puree forms. Season to taste
with salt and pepper. Can be made on day
ahead and refrigerated.
VEGETABLES: Heat oil in heavy large non-
stick skillet over medium-high heat. Add
vegetables; stir until coated. Sprinkle with
salt and water. (I browned the zucchini a
little before I added the water). Cover, cook
until almost crisp-tender, stirring occasion-
ally, about 4 mins. Uncover; cook until veggies
are just tender, about 2 mins. Stir in enough
sauce verte to coat generously. Season with
salt and pepper, if needed. Serve.
Recipe from Bon Appetit, June 2010
Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice.
6 Servings
SAUCE VERTE
1/3 cup (packed) fresh basil leaves
(I would not substitute dried herbs)
1 green onion (scallion), chopped
2 tbs (packed) fresh Italian Parsley
(Italian Parsley is more flavorful)
2 tbs drained capers
1 tbs fresh lemon juice
2 tsps Dijon mustard
1 garlic clove, peeled
3 tbs olive oil
VEGETABLES
1 tbs olive oil
1 pound green beans, stem end trimmed
12 ounces zucchini, halved lengthwise, each
half cut lengthwise into 1/3" strips (I think
this cut does make a difference)
3 tbs water
2 tbs fresh Italian parsley for garnish
SAUCE VERTE: Blend first 7 ingredients
in processor until finely chopped. With
machine running, gradually add olive oil.
(I added when machine was off) Process
until coarse puree forms. Season to taste
with salt and pepper. Can be made on day
ahead and refrigerated.
VEGETABLES: Heat oil in heavy large non-
stick skillet over medium-high heat. Add
vegetables; stir until coated. Sprinkle with
salt and water. (I browned the zucchini a
little before I added the water). Cover, cook
until almost crisp-tender, stirring occasion-
ally, about 4 mins. Uncover; cook until veggies
are just tender, about 2 mins. Stir in enough
sauce verte to coat generously. Season with
salt and pepper, if needed. Serve.
Recipe from Bon Appetit, June 2010
MARINATED VEGETABLE SALAD
As I am starting to eat more raw foods, I am discovering that it is the dressing that makes the difference. We don't need dairy-based dressings. This is a simple, but delicious dressing, and considering the amount of vegetables, very little oil was used.
Serves 8
1 stalk of fresh broccoli
(some cauliflower too, if desired)
8-10 cherry tomatoes cut in half
1 15-ounce can of chickpeas, rinsed and
drained
1 6-ounce can of ripe black olives (not
calamatas or greek - the mild black
olives) drained and sliced
1 cup slivered snow peas
3 scallions, chopped
1 medium carrot, cut into thin slices
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
1-1/2 tsps chopped fresh or 1/2 tsp of dried
basil
1/4 tsp black pepper
Combine broccoli florets and next 7 ingredients in a large
bowl.
Process oil and next 6 ingredients in a blender
until smooth; add to vegetables, tossing to coat.
Cover and chill 5 hours. (I only cooled for one
hour and it was delicious.)
Recipe submitted to Southern Living, May 2005
by Stephanie Searle of Brentwood, TN
Serves 8
1 stalk of fresh broccoli
(some cauliflower too, if desired)
8-10 cherry tomatoes cut in half
1 15-ounce can of chickpeas, rinsed and
drained
1 6-ounce can of ripe black olives (not
calamatas or greek - the mild black
olives) drained and sliced
1 cup slivered snow peas
3 scallions, chopped
1 medium carrot, cut into thin slices
1 small red bell pepper, chopped
1/2 cup olive oil
1/3 cup red wine vinegar
2 garlic cloves, chopped
1/2 tsp salt
1/2 tsp sugar
1-1/2 tsps chopped fresh or 1/2 tsp of dried
basil
1/4 tsp black pepper
Combine broccoli florets and next 7 ingredients in a large
bowl.
Process oil and next 6 ingredients in a blender
until smooth; add to vegetables, tossing to coat.
Cover and chill 5 hours. (I only cooled for one
hour and it was delicious.)
Recipe submitted to Southern Living, May 2005
by Stephanie Searle of Brentwood, TN
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