Gingery Lentil Soup

 We just had a thawed soup that was labeled “Vegan Gingery Lentil Soup” and I don’t have a recipe by that name.  It was so good … so I’m hoping this is the correct recipe.  I’ll have to make it again to be sure! 

https://www.food.com/recipe/gingery-lentil-soup-195676

    

Thai Basil Eggplant

https://cinnamonsnail.com/thai-basil-eggplant/#recipe 

• INGREDIENTS:
• 3 tablespoons canola oil, or sunflower oil
• ▢ 3 Chinese eggplantsor 7 Thai eggplants cut in long wedges
• ▢ ½ cup shallots or red onion, minced
• ▢ 4 cloves garlic minced
• ▢ 1 ½ cup Thai basil chopped
• ▢ 1 red bell pepper sliced
• ▢ ½ green bell pepper sliced
• ▢ 5 Bird’s eye chiles sliced

Sauce:

• ▢ 2 tablespoons tamari
• ▢ 1 tablespoon sesame oil
• ▢ 1 tablespoon rice vinegar
• ▢ 4 teaspoons sambal oelek or sriracha
• ▢ 1 tablespoon palm sugar coconut sugar, or brown sugar
• ▢ 2 tablespoons vegan fish sauce
• ▢ ¼ cup water
• ▢ 2 teaspoons cornstarch

• To Garnish:

  • ▢ Fresh Thai basil leaves
  • ▢ Thinly sliced bird’s eye chilies to taste
  • ▢ Thinly sliced garlic chives or green onion

Candied Pecans

https://www.loveandlemons.com/wprm_print/candied-pecans

These are good!  I put them on a beet salad with arugula and cashew cream cheese

Ingredients

• ¼ cup brown sugar
• 1 tablespoon water
• ¼ teaspoon cinnamon
• ¼ teaspoon sea salt
• 1½ cups raw pecan halves

Instructions

• Line a baking sheet with parchment paper.
• In a medium skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes.
• Spread the pecans in a single layer on the baking sheet and set aside to cool and crisp up.
• Stored in an airtight container at room temperature, candied pecans keep well for up to a week. Freeze them for longer storage.

 

Lemon Vinaigrette

 Made this for Calvary and for beet and greens salad (Rouxbe - Herbed Cashew Cream Cheese) and honey-spiced walnuts.

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!Quick and easy! 

Ingredients

• ¼ cup fresh lemon juice
• 1 small garlic clove, grated
• 1 teaspoon Dijon mustard
• ¼ teaspoon sea salt, more to taste
• Freshly ground black pepper
• ½ teaspoon honey, or maple syrup, optional
• ¼ to ⅓ cup extra-virgin olive oil
• ½ teaspoon fresh or dried thyme, optional

Instructions

• In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
• Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
• If your dressing is too tangy, add more olive oil, to taste.
• Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Notes

Makes 1/2 cup.

Ezogelin Soup - Turkish Wedding Soup

Made with KindSoups, led by a student KindChef.  He told a story about a Syrian woman whose mother-in-law didn’t approve of her cooking until she made this soup.  Then it became a tradition for the soup to be used as a wedding soup.  The student’s family in Turkey joined us on the call while he directed the soup-making. 

Someone suggested ahead of time that the soup was too thin, so I used much less water, puréed most of the soup in the Vitamix.  And it was delicious overall.  The lemon was important for the taste. I like to have the soup with plain yogurt, as well. 

Ezogelin Soup

Ingredients

• 4 Tbsp butter
• 8 Tbsp olive oil
• 4 medium-sized onions, roughly chopped
• 4 medium-sized potatoes, roughly chopped
• 4 carrots, roughly chopped 
• 4 Tbsp tomato paste
• 4 Tbsp red pepper paste (if you don’t have it, add more tomato paste)
• 4 cups red lentils, washed and rinsed
• 2 cups chicken stock 
• 7 quarts of hot water. (Used about 4?)
• 1lb (2.5 cups) bulgur, medium or coarsely ground, is better, but all would work great
• 4 teaspoons salt
• 4 teaspoons paprika
• 4 teaspoons black pepper
• 12 teaspoons dry mint
• Add lemon juice to taste when serving

Instructions

• Heat pot on high heat, melt the butter and olive oil. Add the onion, potato and carrot when the oil is hot. Cook, stirring often for 5-6 mins. Add the tomato and pepper paste and stir for a minute.
• Add the lentil and pour the chicken stock and 6 quarts of water. Bring to boil and simmer for 20 minutes.
• After all ingredients are cooked (when the lentil and vegetables are soft) blend the soup with an immersion blender until it is smooth.
• Add bulgur, salt, paprika, black pepper, dry mint, and the remaining water (about 2 quarts) into the pot. Cook for 5 minutes and stir continuously on low heat.
• Your delicious ezogelin soup is ready.