Vegetarian ‘chicken’ soup with matzo balls - KindSoups

Carol Weil led this vegetarian version of soup in advance of Passover.  I added our family’s matzo ball recipe.  The soup was very good, with miso adding the umami missing from the chicken.  It’s helpful to cut the veggies into bite size pieces, and leave them in the soup.  I also chopped about 1/3 of the dill and parsley after cooking, and returned them to the soup.  It was very tasty! 

To make it vegan, you can try using an egg substitute like flax egg.

Vegetarian Jewish “chicken” Matzah Ball Soup

Ingredients

• 1/2 cup extra-virgin olive oil
• 3 tablespoons of miso (or more depending on umami taste preference)
• 6 large onions, quartered through the root 
• 18 garlic cloves, roughly chopped 
• 9 large carrots, peeled and cut into chunks 
• 9 celery stalks, cut into chunks 
• 3 large parsnips, peeled and cut into chunks 
• 3 medium sweet potatoes (about 1 1/2 pound), peeled and cut into chunks 
• 3 tablespoon onion powder 
• 4 1/2 teaspoons garlic powder 
• 1 1/2 small bunches dill, plus chopped dill for serving  
• 1 1/2 small bunches flat-leaf parsley 
• 6 bay leaves 
• 4 1/2 tablespoons coarse kosher salt, plus more as needed 
• 1 1/2 teaspoons freshly ground black pepper

Instructions

• In a large soup pot, heat the oil over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened and lightly browned, about 10 minutes.
• Add the carrots, celery, parsnips, sweet potatoes, onion powder, and garlic powder. Tie the dill and parsley bunches together at the stems with kitchen twine and add to the pot along with the bay leaves and 9 quarts of water. Increase the heat to high and bring the soup to a boil. Reduce the heat to medium, partially cover, and cook, stirring occasionally, until the liquid has reduced by about a third, 1 to 1 1/2 hours.
• Remove the vegetables and strain the broth through a fine-mesh sieve into a large bowl. Return the broth to the pot and stir in the salt and pepper. Discard all the vegetables and herbs except the carrots and celery. Cut those into bite-size pieces and return to the pot.
• Stir in miso and, if desired, more salt, 1 teaspoon at a time.
• Serve hot, topped with chopped dill.

OPTIONAL Matzo Balls Recipe: makes about 8 balls

this is just an add-on for soup that will become family dinner, not a general add-on for all the donated soup

Ingredients

• 2 eggs
• 1/2 cup seltzer
• 3/4 cup matzo meal
• 1/8 tsp salt, or more to taste
• Ginger powder, depending on your preference (optional)
• 1 Tbsp grated onion or sprinkle of onion powder (optional)
• 2 Tbsp canola oil

Directions 

• Beat 2 eggs.
• Add seltzer, matzo meal, salt, and optional ginger powder and onion. Then add oil.
• Refrigerate for 2 hours or overnight.
• Remove from refrigerator while you boil a pot of water. Wash hands, then coat them with canola, roll mix into 1-1.5 inch balls. Drop each into the pot as you go. Keep at a slow- medium boil, allowing the balls to rise to the top and remain there. Cook with the lid mostly on, for about 30 minutes.
• Remove with a slotted spoon to a plate then add to heated broth or refrigerate until ready to use.

*Feel free to experiment and add your favorite herbs or spices in small quantities. 

Roasted Golden Beet Salad with Lemon Vinaigrette Dressing

 from loveandlemons.com

Roasted golden beets are great, prepared as below.  I also had some roasted butternut squash that I added.  Use a generous amount of dressing - goes very well with these ingredients.  

Photo 2/19/23

for vinaigrette: https://www.loveandlemons.com/lemon-vinaigrette/

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

Ingredients

• 4 to 5 medium golden beets
• Lemon Vinaigrette - see below - leave out the thyme and add the cumin, coriander and honey.
• ¾ teaspoon ground coriander
• ½ teaspoon honey
• ¼ teaspoon ground cumin
• 2 cups arugula
• ¼ cup crumbled feta - I prefer goat cheese. 
• 2 tablespoons chopped toasted pistachios - very coarsely, leaving bigger pieces. 
• Sea salt
• Freshly ground black pepper
• Microgreens, optional

Instructions

• Preheat the oven to 400°F.
• Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
• Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.
• Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.
• Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.
  
  
  LEMON VINAIGRETTE DRESSING:
  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!  For this salad, add the coriander, cumin and honey as above, and leave out the thyme.

  Ingredients

  • 1/4 cup fresh lemon juice
  • 1 small garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 teaspoon honey or maple syrup, optional
  • 1/4 to 1/3 cup extra-virgin olive oil
  • 1/2 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.
  
  
  
  

Stuffed red peppers

Love and lemons

Stuffed Peppers

Prep Time: 20 mins

Cook Time: 20 mins

Serves 4 to 6

Tried this tonight - excellent mixture, with or without the red peppers.  This amount makes way more than enough to fill 4 peppers.  I cut the jalapeño down from 2 to only ~1/2 and that was perfect.  The lime gives it a little kick as well. TJ’s vegan cheese would be perfect on it.  
This easy stuffed peppers recipe is fresh, healthy, and delicious! Top the peppers with cheese, or skip it, and serve them with guacamole or chipotle sauce for a vegan variation.

Ingredients

• 4 red bell peppers - would use 6 bell peppers with this amount of filling.
• Extra-virgin olive oil, for drizzling
• 1½ cups white cheddar cheese or TJ’s vegan cheese mozzarella/cheddar
• Avocado slices or guacamole, for serving
• Lime wedges, for serving - perfect! 
• Sea salt and freshly ground black pepper

Filling

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, grated
• 2 jalapeños, diced, more for topping, if desired
• 2 scallions, chopped
• 1 teaspoon lime zest
• 1½ tablespoons lime juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon cayenne
• 1 teaspoon sea salt
• ½ cup finely chopped cilantro
• 3 cups cooked white jasmine rice
• 1½ cups cooked black beans, drained and rinsed
• 1½ cups corn kernels

Instructions

• Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
• Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
• Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.

Notes

Vegan version: Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce. 

Spanish Garbanzo Stew - KindSoups

This one surprised me.  It wouldn't have tempted me, but I made it to give away.  Well, we ended up each having seconds and loving it even more each subsequent day.  It's a keeper.  I didn't use any thickener, but put about a quart of it into the blender to puree it, added it back in, and added croutons afterwards.  All delicious.  Everyone on the zoom call that day did it differently, and all were satisfied with the results.  As we have said on every soup zoom, soup is very forgiving.  

On Monday,  October 10th we’ll be cooking Spain On A Fork’s Potaje de Garbanzos (Spanish Garbanzo Stew) with KindChef Denise Schleckser. 

Ingredients

• 16 tbsp extra virgin olive oil 65 ml, divided
• 2 onions
• 2 green bell pepper
• 2 red bell pepper
• 2 heads garlic
• 4 tomatoes, grated (or 2 14.5 cans crushed or diced tomatoes)
• 4 large potatoes
• 80 oz cooked canned garbanzo beans 570 grams (about 5 cans)
• 4 tsp sweet smoked Spanish paprika 2.30 grams (I used 3.5 tsp sweet and 1/2 tsp smoked) 
• 12 cups vegetable broth 710 ml
• 4 bay leaves
• 8 slices baguette - I sliced and toasted this to make croutons.
• 4 eggs - I didn't use any 
• sea salt & black pepper
•  freshly chopped parsley

Instructions

1. Cut potatoes (peeled & washed) into small chunks that are 1/2 inch (1.25 cm) thick, roughly chop green & red bell peppers, roughly dice onions, roughly mince garlic, finely grate tomato and drain chickpeas into a sieve and rinse under cold water

2. Heat a stock pot with a medium-high heat and cover bottom well with extra virgin olive oil

3. After heating the olive oil for 1 minute, add in the diced onion, chopped bell peppers and minced garlic, mix with the olive oil, after 5 minutes and the vegetables are lightly sauteed, add in the grated tomato and cook for 1 to 2 minutes, then add in the chopped potatoes, drained chickpeas, sweet smoked paprika and season with sea salt & black pepper, gently mix together until well combined

4. Then add in vegetable broth and bay leaves, mix together and bring to a boil, then place a lid on the stock pot and lower the fire to a low-medium heat

5. Meanwhile, roughly chop remaining 8 cloves cloves garlic and cut slices of baguette into small squares

6. Heat a small fry pan with a medium heat and add in remaining extra virgin olive oil, after 2 minutes add in the chopped garlic and cook for 1 to 2 minutes or until lightly sauteed, then add the garlic into a mortar, then using the same pan with the same heat, add in eggs and cook until well done, including the egg yolk, then add into the mortar with the garlic, and finally fry the pieces of baguette in the same pan until lightly fried, add into the mortar, then add in 2 tbsp (7.60 grams) fresh parsley and a pinch of sea salt, using a pestle pound down until paste is formed.

7. After simmering the stew for 25 minutes, remove the lid, add the thickener and mix together, cook for another 2 minutes with the lid off, then remove from the heat

8. Transfer the stew into shallow bowls and sprinkle with freshly chopped parsley, enjoy!

Recipe Notes

*If you do not have a mortar and pestle, a food processor may be used to break down the thickening ingredients (bread and egg).

*If you’ve never grated a tomato, we suggest you give it a try, it’s fun! Here is a helpful link: https://food-hacks.wonderhowto.com/how-to/grate-fresh-tomatoes-instead-buying-canned-you-can-thank-us-later-0170050/. However, especially when scaling up the ingredients, canned crushed tomatoes will work as a good substitute. One pound of tomatoes (5-6 tomatoes) is about equal to a 14.5 oz can. Feel free to use the whole can in this recipe.

*When using smoked paprika, go easy unless you know how much you like. The recipe calls for “sweet smoked” paprika, which is a little confusing. I used mostly sweet and added a bit of smoked.