Very Veggie Vegetable Soup - KindSoups

Another KindSoups hit in my home!  It is VERY hearty, full of veggies.  Needed to add more liquid just to make sure there was enough.  Used a generous amount of salt, pepper and crushed red pepper.  Turned out great.  I did use the vinegar at the end - used all apple cider vinegar, no white wine.  Used Israeli couscous, which only takes a few minutes to cook, so you can add it raw towards the end, maybe with the green beans. 

On Monday,  October 17th we’ll be cooking LoveAndLemon’s Vegetable Soup with KindChef Julia Small.  Julia loves this soup because it’s not only delicious, but can be played with to add whatever is fresh, on hand, on sale, or simply what you prefer!!    Here are a few easy ways to change it up:

• Use all carrot or all sweet potato instead of both, or add butternut squash instead.
• Toss in a few sliced cremini mushrooms when you add the carrot.
• Swap bell pepper for the cherry tomatoes, zucchini, or green beans.
• Use another leafy green, like spinach or chard, in place of the kale.
• Garnish bowls with finely chopped parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese!

Ingredients

•  extra-virgin olive oil to cover the bottom of your soup pot
• 3 medium yellow onions, diced
• Sea salt and fresh black pepper
• 3 medium carrots, diced
• 3 small sweet potatoes, diced
• 3/4 cup dry white wine, i.e., pinot grigio (optional; add an extra splash of vinegar or lemon juice)
• 3 14.5-ounce cans diced fire-roasted tomatoes
• 1 head garlic, chopped (3-4 Tbsp)
• 2 Tbs dried oregano, or 6 tablespoons chopped fresh thyme or rosemary
• 1/2 teaspoon red pepper flakes, more to taste
• 12 cups vegetable broth
• 6 bay leaves (used a few very large leaves from Guru grocery)
• 3 cups halved cherry tomatoes
• 3 cups chopped green beans
• 3 zucchini, diced  (I used yellow squash and could only fit about 1.5 in)
• 3 15-ounce can chickpeas, drained and rinsed
• 4 tablespoons white wine vinegar (optional: replace with lemon juice or apple cider vinegar)
• 4½ cups chopped kale
• optional add:  2 cups uncooked quinoa, cooked per package instructions (used Israeli couscous)

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, 1½ teaspoon salt, and many  grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
• Add the wine and cook for about a minute or two to reduce by half, then add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
• Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.  Add the cooked quinoa if you are choosing to include it.
• Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.

Baked Zucchini Chips

 

These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions.  Served this at happy hour and it was a big hit

• 1 egg* (I used 1 Tbsp ground flaxseed and 1/4 cup non-dairy milk)
• ½ cup panko bread crumbs (I only had matzo meal - it worked)
• ½ cup almond flour  (I used cassava flour)
• ¼ cup Parmesan cheese or Vegan Parmesan (I used Nutritional Yeast)
• ½ teaspoon sea salt - more to taste
• Freshly ground black pepper - more to taste
• I also added dried basil and oregano, a lot of extra salt and pepper, to taste
• 2 medium zucchini, sliced into ¼ inch rounds (used 1 huge zucchini; might cut larger slices in half)
• Extra-virgin olive oil, for drizzling

• Romesco, Tzatziki, or Marinara

  , optional for serving -  great with marinara

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
• Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
• Serve immediately while they're still hot (they’ll become less crispy as they sit). Serve with a dipping sauce, if desired.

Lemony lentil and chickpea salad with radish and herbs

https://cookieandkate.com/lemony-lentil-and-chickpea-salad-with-radish-and-herbs/ 

This is SO good.  It was OK when I was missing dill and didn't have enough lemon BUT today I added dill, lemon and a little more mint ... and it was AMAZING!  Definitely will do again.  Commented on Cookie and Kate, which I don't usually bother ... but should, since I depend on other people's comments. 

Served with arugula and extra lemon. 

Lemony Lentil and Chickpea Salad with Radish and Herbs

• Author: Cookie and Kate
 
• Prep Time: 20 mins
 
• Cook Time: 25 mins
 
• Total Time: 45 minutes
 
• Yield: 4 to 6 1x
 
• Category: Salad
 
• Method: Stovetop
 
• Cuisine: French

★★★★★

 

4.7 from 50 reviews

A fresh and filling bean salad flavored with lemon and fresh mint and dill. Use steamed lentils and canned chickpeas for a meal ready in under 20 minutes. This salad keeps well for a few days in the fridge and packs great for lunch!

SCALE

INGREDIENTS

Lentils (cook your own, using the ingredients below, or use one 17-ounce package of steamed French lentils instead)

• 2 cups dried black beluga lentils or French green lentils
• 2 large garlic cloves, halved lengthwise
• 2 tablespoons olive oil

Lemon dressing

• 1/4 cup fresh lemon juice (about 2 medium lemons’ worth)
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, pressed or minced
• 1/4 teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste

Salad

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
• 1 big bunch of radishes, sliced thin and roughly chopped
• 1/4 cup chopped fresh, leafy herbs, chopped (combination of mint and dill recommended)
• Optional garnishes: sliced avocado, crumbled feta or goat cheese, handful of fresh leafy greens

INSTRUCTIONS

1. To cook the lentils: Pick over the lentils to remove any bits of debris. Rinse the lentils under running water in a mesh colander. In a medium pot, combine the lentils, halved garlic cloves, olive oil and 4 cups water. Bring the water to a boil, then reduce heat to a gentle simmer and cook until the lentils are cooked through and tender, which will take somewhere between 20 to 35 minutes. Drain the lentils and discard the garlic cloves.
2. To make the dressing: Whisk together the ingredients in a small bowl. If you’re using pre-steamed lentils instead of cooking your own, add an extra clove of minced garlic and an extra tablespoon of olive oil.
3. In a large serving bowl, combine the lentils, chickpeas, chopped radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you’d like.

Peanut Coleslaw

From Mollie Katzen's  The Heart of the Plate - photo 8/29/2020

Needed to find something to do with a small head of cabbage from Hungry Harvest.  A recent article in the Food section of the Washington Post has chefs recommending their favorite vegetarian cookbooks. This one was mentioned, and I had a copy on my shelf which I hadn't used much.  This recipe reminded me I should be using it MORE!!

This was wonderful and refreshing.  It starts out as 5 cups of cabbage, but quickly settles into much less as the salt, sugar and vinegar tenderize it.  Add the cilantro and chopped peanuts shortly before serving.

Other options include tofu, orange sections, or a grain or noodles underneath.

Ingredients:

1/3 cup finely minced red onion

5 cups finely shredded green and/or purple cabbage (1 small head)

1 tsp salt

2 Tbsp sugar

2 Tbsp cider vinegar

2 Tbsp natural peanut butter

1/2 tsp minced garlic

2 Tbsp hot water (more if needed, but the liquid collects quickly)

1 large carrot, coarsely grated

1 red bell pepper, coarsely chopped

Crushed red pepper - I just used a quick sprinkle

Cilantro leaves chopped (optional)

1/2 cup chopped lightly toasted peanuts

Directions:

1) Mince red onion, place in a fine mesh colander, pour some hot water over to take out the 'sting'.  

2) Place 4 cups of the cabbage in a large bowl and sprinkle with salt, sugar, vinegar.  Toss to coat, and let sit while preparing the rest.

3) Measure the PB into a small bowl, add garlic and 2 Tbsp of the hot water.  Mash with a spoon and then whisk smooth, adding a drop more water as needed until it's the consistency of stirred sour cream.

4) Pour the peanut sauce onto the cabbage, add the onion and toss.  Let it sit for 5-10 minutes, until it packs down enough to make room for the additional cup os cabbage and grated carrot and chopped red pepper.

5) Cover and refrigerate for at least 2 hours and up to overnight - although I have to say, it was delicious immediately.

6) Shortly before serving, season to taste with cilantro and peanuts.

Gado-Gado - with peanut sauce

Adapted from Moosewood Cookbook by Mollie Katzen  1977

This is normally an Indonesian dish, with ingredients listed below. I had Asian eggplants and okra I needed to use, so I made this delicious sauce and used it to top the stir fry made with the veggies and onion.  Then I used the leftover sauce the next few days as a dip and to flavor lentils and other dishes.  Very versatile, and improves day by day.  The first night I thought the taste of vinegar was too strong, but by the next day and especially two days later, it was perfect.

FOR THE SAUCE:

1 cup chopped onion
2 medium cloves garlic, minced
1 cup good, natural peanut butter

2 Tbsp honey

1/4 tsp cayenne, more to taste

Juice of 1 lemon

1-2 tsp freshly grated ginger root

1 bay leaf

1 Tbsp cider vinegar

3 cups water

3/4 tsp salt

Dash of tamari

2 Tbsp canola oil

UNDERNEATH THE SAUCE:

An artful arrangement of combined cooked and raw vegetables on a bed of fresh spinach.  Here are some recommended veggies and garnishes from Moosewood Cookbook:

Shredded cabbage, carrot slices, celery slices, steamed or raw

Broccoli spears or fresh whole green beans, steamed

Fresh, raw mung bean sprouts, tofu chunks either raw or sautéed in oil with sesame seeds, or pieces of egg

GARNISH WITH:

A drizzle of sesame oil, apples, lemons, oranges, raisins, and/or toasted seeds and nuts

Balsamic Roasted Beet Salad

Fairly easy and what could be bad about roasted beets with goat cheese? I didn't have Marcona almonds, so I used walnuts.  The dressing is very good, for this or for other salads.

Ingredients

8 medium-size beets, tops removed and scrubbed

1/2 cup balsamic vinegar

1/2 cup good olive oil

2 teaspoons Dijon mustard, such as Grey Poupon

Kosher salt and freshly ground black pepper

4 ounces baby arugula

1/3 cup roasted, salted Marcona almonds, toasted

4 ounces soft goat cheese, such as Montrachet, crumbled

Directions:

1. 1) Preheat the oven to 400 degrees. 
2. 2) Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board. 
3. 3) Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. 
4. 4) Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.