black bean burgers

https://www.allrecipes.com/recipe/81441/spicy-black-bean-cakes/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

As usual, missing several of the ingredients, and wanted to make it not too spicy.

Used 1/2 of a small green pepper with the scallions

Prefer not to use much cumin, so I combined
1 tsp coriander
<1 tsp cocoa chili
<1 tsp chipotle chili

Didn't use sour cream, although it probably would have been good.
Used a squeeze of lime on it, and served with pickled ginger - my favorite! and mustard,
over a bed of spinach and tomatoes.

Good vegetarian dinner - one egg for 8 patties.

Outside crisps in the broiler, but inside is moist.  Used less time than per instructions.

Spicy Black Bean Cakes

These baked black bean cakes are easy to make and less fattening than fried ones.

Recipe by CHRISTINA5362 

 

Updated on December 9, 2022

Prep Time:

 

20 mins

Cook Time:

 

15 mins

Total Time:

 

35 mins

Ingredients

• 1 tablespoon olive oil, or as needed

Lime Sour Cream Sauce:

• ½ cup reduced fat sour cream

• 1 small fresh jalapeno pepper, minced

• 2 teaspoons fresh lime juice

• salt to taste

Bean Cakes:

• 1 tablespoon olive oil

• 4 green onions, thinly sliced

• 2 fresh jalapeno peppers, finely diced

• 6 cloves garlic, pressed

• 1 tablespoon ground cumin

• 2 (14.5 ounce) cans black beans, drained and rinsed

• salt and black pepper to taste

• 2 cups grated raw sweet potato

• ½ cup plain dried bread crumbs

• 1 large egg, lightly beaten

Directions

1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a baking sheet with olive oil.

2. Make sauce: Mix together sour cream, jalapeño pepper, lime juice, and salt in a small bowl. Cover and refrigerate.

3. Make cakes: Heat olive oil in a small skillet over medium heat. Cook and stir green onions in hot oil until softened, about 1 minute. Stir in jalapeño peppers, garlic, and cumin; cook until fragrant, about 30 seconds.

4. Transfer green onion mixture to a large bowl. Stir in black beans; mash with a fork. Season with salt and pepper. Mix in sweet potato, bread crumbs, and beaten egg until well combined. Divide mixture into 8 balls, flatten into patties, and place on the prepared baking sheet.

5. Cook under the preheated broiler for 8 to 10 minutes. Turn patties over and continue broiling until crispy, about 3 minutes more. Serve with sauce.

Nutrition Facts 

            

calories219
total fat 7g
saturated fat 2g
cholesterol 29mg
sodium 520mg
total carbohydrate 31g
dietary fiber 9g
total sugars 2g
protein 9g
vitamin c 9mg
calcium 95mg
iron 3mg
potassium 526mg

Bok Choy and Mushrooms over Farro

I’ve recently been delving into the role that inflammation plays in chronic diseases - everything ranging from headaches, fatigue and arthritis to heart disease, diabetes, cancer, irritable bowel and asthma.  

Many aspects of your lifestyle can help decrease inflammation.  There are no magic bullets.  The recommendations are the same as they’ve been for wellness for years:  good nutrition, physical activity, at least 7 hours of sleep, practicing mindfulness, avoiding toxins and good interpersonal relationships.  

For the nutrition part, most important is having a broad variety of fruits, vegetables, whole grains, legumes (lentils, beans, peas, chickpeas and soy products), nuts and seeds.  And making them delicious with herbs and spices.   

Certain vegetables should be included frequently.  These include the dark leafy greens and cruciferous vegetables, the latter meaning cabbage and anything that resembles it.  This would include Brussels sprouts, cauliflower, broccoli, and bok choy.  Also the alliums or aromatics - garlic and onions of all kinds - leeks, scallions, shallots, and chives.  Varying grains is also helpful.  My favorites these days are farro, barley, bulgur and buckwheat.  These can be used as breakfast cereal, as a side dish, or as a base for a salad or stir-fried vegetables.

Here’s a recipe I tossed together this evening, using some of my favorite components.  Feel free to change any of them.  I was very pleasantly surprised with the results.  It’s a complete meal as written, with many of the fiber sources listed above. 

INGREDIENTS:

Farro -Trader Joe’s 8.8 oz Ten minute farro,  or other grain, to make 4 servings

1 Tbsp EVOO

2 cloves garlic

1 Tbsp chopped or grated ginger

1 pound bok choy, washed and patted dry, stems trimmed, finely chopped

8 oz sliced mushrooms

2 Tbsp unsalted, preferably vegan, butter

2 Tbsp soy sauce

3 scallions finely sliced - some to sauté and some to garnish

1 can (15 oz) Great norther beans (or other beans to your liking)

Toasted sunflower seeds or sesame seeds to cover 

DIRECTIONS:

1) Boil water and cook the grain - TJ’s variety usually takes 6 minutes. 

2) Heat olive oil in pan.

3) Sauté garlic, ginger, scallions and bok choy until greens are wilted

4) Add the butter, soy and mushrooms

5) Add the beans and heat through.

6) Top with seeds of your liking.

Photo 5/7/23

Tofu Scramble

From Love and Lemons  https://www.loveandlemons.com/wprm_print/54516

I made a similar recipe from their Every Day cookbook, called Yellow Squash Turmeric Tofu Scramble, that is essentially the same, with the almond milk mixture, but adds in one small yellow squash and some red pepper; I also added a tomato.  It was very good and very filling, in a whole wheat wrap with avocado and arugula in it and air fried potatoes on the side.  See photo 5/2/23.

Tofu Scramble

Prep Time: 5 mins

Cook Time: 10 mins

Serves 4 - I was surprised, plenty for 4 people.

This tofu scramble recipe is the ultimate plant-based breakfast! I love to serve it with fresh veggies, sliced avocado, and salsa to take it over the top.

Ingredients

• ⅓ cup almond milk (1/2 cup in the book)
• 2 tablespoon nutritional yeast
• 2 garlic cloves, minced
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground cumin
• 1 tablespoon-extra virgin olive oil
• ½ cup diced yellow onion
• 14 ounces extra-firm tofu, patted dry and crumbled
• Sea salt and freshly ground black pepper

Serving suggestions:

• Tomatoes, salsa or pico de gallo
• Avocado (and lemon wedge) and/or tomatillo salsa verde, or red pepper flakes
• Sauteéd spinach or kale
• Cilantro
• Tortillas

Instructions

• In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
• Serve with veggies, salsa, and tortillas, if desired. See the blog post above for more mix-in and serving suggestions.

Humble Potato Leek Soup

From The Heart of the Plate by Mollie Katzen

Simple and tasty - I had mushrooms and scallions that I wanted to use up, so I added those too.

INGREDIENTS:

1 lb russet potatoes, peeling optional, into 1 inch chunks

4 cups water

up to 1.25 tsp salt

2 Tbsp olive oil

4 packed cups (~2 lbs) cleaned leek rings, short of 1/4" thick

    (plus ~ 1/2 - 1 cup sliced mushrooms, and one large scallion)

Black pepper

DIRECTIONS:

1. Combine the potato chunks, water and 1/2 tsp salt in a medium-large saucepan.  Bring to a boil, then lower the heat to a simmer and cook, covered, until the potatoes are very soft, about 15-20 minutes.

2. Meanwhile, place another saucepan over medium-low heat for 1 minute.  Add the OO and swirl, then add the leeks and another 1.2 tsp salt and cook.  Stir for a minute or two, then lower the heat and continue to cook, stirring for 5-8 minutes.  Cover and cook over low heat for another 5-8 minutes, or until the leeks are very soft. 

3. Add the potatoes and all their cooking water to the leeks, along with black pepper to taste.  Cover the pot, turn off the heat, and let the soup sit for about 15 minutes to develop the flavor. Somewhere in there, taste to adjust the salt. 

4. You can now reheat the soup and serve as is or puree some of it with an immersion blender and reheat.  Serve hot.  Note - I didn't  care for the way it looked, so I blended all of it, in batches, in my Bullet, then seasoned with salt and pepper.

Eggplant salad

From Cokie Robert’s “Our Haggadah” - you don’t have to wait for Passover to serve it! 

For years, I’ve been trying to re-create my grandmother’s eggplant recipe - it was tangy and green, that’s all I knew.  I thought parsley was the most likely green she would have used, and lemon or vinegar would have been the tartness.  This recipe comes closest to my grandmother’s.  I plan to play with it a little more.  And, I’ve never microwaved a whole eggplant, so that was new for me. 

INGREDIENTS:

1 large eggplant, pricked several times with a fork

1 small onion, peeled and chopped, about 1/2 cup (maybe more)

1/4 cup chopped parsley

1 clove garlic, peeled, smashed and minced

1 tsp kosher salt

1/4 tsp freshly ground pepper

2 Tbsp olive oil

2 Tbsp fresh lemon juice

DIRECTIONS:

1) Put eggplant on top of a few paper towels and cook in the microwave for ~ 7 minutes (check it before). Remove from oven. And let cool.  Then cut it in half lengthwise and scoop out the flesh.  

2) Put the flesh in a food processor, add onions, parsley, garlic, salt and pepper and process until coarse lay chopped.  

3) Stir in the oil and lemon juice.  Serve at room temperature with matzoh 

Jamaican Pot Roast

From New York Times Cookbook - Craig Claiborne.  1961

This has been a family favorite for years.  We used it numerous times for International Day at the kids school, sometimes changing the spices.  Haven’t made it in so many years! 

INGREDIENTS:

Flour for dredging

Salt and freshly ground black pepper to taste

3 lb boneless chuck or rump roast

(3 Tbsp lard)

1/2 cup chopped onion

1 clove garlic, finely chopped

1/3 tsp thyme

2 cups canned tomatoes, untrained (used DelMonte Stewed Italian Tomatoes and xtra fresh tomatoes, but covers the taste of the ginger)

1/2 tsp powdered ginger

DIRECTIONS:

1) Mix flour, salt and pepper.  Dredge meat.

2) Add onion, garlic and thyme.  Stir until onion begins to brown and then add the tomatoes and ginger.  Cover tightly and simmer until tender, about 2.5 hours.  Remove to heated platter.  Thicken gravy, if desired with a little flour mixed with water. 

Tsimmes for Passover

https://food52.com/recipes/print/16721 

The Big Tzimmes for Passover

This took some time, but was very good for Rosh Hashanah.  Froze well and defrosted by the time I got to NY.  Opted out of cherries, I think I used some zest with the fresh-squeezed OJ. Used less than recommended of the dried fruit, but could increase some.  Remember to cover!

By Vivian Henoch

Food52 Editors' Comments: As author Vivian Henoch writes, tzimmes is a traditional Ashkenazi Jewish side dish, most often made during Jewish holidays like Rosh Hashanah and Passover. It’s typically prepared with sweeter root vegetables like sweet potatoes, yams, and carrots, plus prunes, raisins, and other dried fruits. It’s the perfect accompaniment to braised meats and rich starchy dishes, like noodle kugel, playing a similar role to sweet potato casserole on the Thanksgiving table. Best of all, and contrary to what its Yiddish name would suggest, cooking tzimmes is really no “big fuss.” Give the vegetables a rough chop and quick steam, give the remaining ingredients a quick simmer to mix, then throw it all in a pot and let it roast until soft, slightly sticky, and sweet. To make it even easier, you can prep everything up to the roasting portion of the recipe ahead of time, then finish it off in the oven a half hour before you’re ready to serve. This version of tzimmes brings the dish into the 21st century. Sticky dates and dried apricots are a welcome refresh for the traditional prunes and raisins. Tart cherries and citrus in the form of lemon and orange juice give the dish a necessary punch of acid, which helps bring depth and balance to what could be one-note sweetness. I like to go the extra mile and add some lemon or orange zest, or both. Tzimmes is a perfect dish for late winter-into-early spring, when the markets will still showcase the best citrus winter has to offer, but there's not much else besides root vegetables in the rest of produce department. While it has its origins as a traditional Jewish dish, tzimmes is a colorful and hearty side that anyone can enjoy. 

You say potato. I say potato kugel. You say you’re in a stew? I say what’s the big tzimmes? Tzimmes. Pronounced tzim-mess. For those unfamiliar with the term, tzimmes is generally understood as Yiddish for “a big fuss.” In Jewish cooking terms, a tzimmes is essentially a casserole. Similar to a stew. Asked to bring a side dish to a Seder meal, for example, it would be understood that I would make a big tzimmes of the request, stewing up something delicious and “company-style.” I don’t know which came first, the big fuss or the Eastern European dish, but I do know that to make a tzimmes involves some chopping, simmering, and stewing, tzimmissing, if you will. Like a good argument, a good tzimmes is both savory and sweet. What goes into a tzimmes can be either vegetables or meat and any combination of fruit, most notably prunes. In cooking as in life, as it turns out, making a tzimmes is easy as pie. Essentially it's take, chop, mix, and stew. 

Serves 8Prep time: 40 min 
Cook time: 30 min

• 4 to 6 carrots
• 4 sweet potatoes (about 2 pounds)
• 2 tablespoons unsalted butter (use vegan butter)
• 1 cup bite-size pitted dates (about 6 ounces). (Used 1/2)
• 1 cup dried apricots (about 5 ounces) (used 1/2)
• 1 medium apple, sliced (optional)
• 1/2 cup dried Michigan-style cherries (optional)
• 1/4 cup fresh orange juice (processed with the rind) - used with a little zest
• 1/4 cup maple syrup
• 2 tablespoons fresh lemon juice
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped parsley
• 1/2 teaspoon kosher salt

1. Heat the oven to 350°F. Bring a large pot of water to a boil, then reduce the heat to medium. Cut the carrots into 2-inch pieces. Cook the potatoes in their skins for 20 minutes, adding the carrots after 10 minutes. Drain in a colander; set aside until cool enough to handle.
2. Peel the potatoes and cut into 1-inch chunks. Transfer the potatoes and carrots to a large bowl.
3. In a medium skillet over medium heat, melt the butter. Add the dates, apricots, apple, if using, cherries, if using, orange juice, syrup, lemon juice, and brown sugar and simmer for 1 to 2 minutes, just until heated through. Transfer to the potato mixture and stir well to combine. 
4. Add the parsley and salt and toss well to combine. Transfer to a 2-quart baking dish. Cover and bake, basting after 15 minutes, for about 30 minutes total, until the potatoes are fork-tender and juices are bubbling.

https://food52.com/recipes/37768-french-lentil-and-arugula-salad-with-herbed-cashew-cheese 

Very good vegan main dish salad.  Love the ‘cheese’ even with making my own herbes de Provence, without the help of lavender.  

I listened to Guy Raz interview the founder of Food52 on How I Built This. She was a NYT food reporter and eventually founded this crowd-sourced food blog.  Then when I was searching for a good vegan main dish to accompany a Passover Seder, I learned that the conservative movement certified legumes to be ok several years ago.  Hence this perfect main dish, to be served alongside tsimmes and matzo kugel.  

French Lentil and Arugula Salad with Herbed Cashew Cheese

By Gena Hamshaw

Delight in all of the familiar flavors and textures of a traditional French lentil and goat cheese salad—chewy lentils, creamy and tangy cheese—while also enjoying a recipe that's 100% dairy-free and vegan-friendly. The cashew cheese consistency should be somewhere in between a very thick hummus and a soft goat cheese—you'll know it when you see it. Add water gradually so that you can be sure to control the texture to your liking. 

Serves 4For the salad::

• 1/3 cup olive oil
• 1 small shallot, minced
• 1 teaspoon salt
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Champagne vinegar
• 1 teaspoon Dijon mustard
• 2 1/2 cups cooked Le Puy green lentils, drained well
• 2 cups firmly packed baby arugula leaves
• 1 cup thinly sliced radishes
• 1 cup chopped endive
• 1 cup sliced cucumber
• 1/4 cup chopped fresh dill
• 1/3 cup toasted walnuts, chopped
• 1 dash black pepper
• 1/4 cup herbed cashew cheese (below)

1. In a small bowl or measuring cup, whisk together the olive oil, shallot, salt, lemon juice, vinegar, and mustard until evenly blended.
2. In a large bowl, stir together the lentils, arugula, radishes, endive, cucumber, and dill. Drizzle evenly with the dressing, then toss or stir until all the ingredients are evenly coated. Stir in the walnuts and season with black pepper to taste. Dot the top of the salad with small bits of the cashew cheese (about 1⁄2 teaspoon each).
3. Serve salad right away, or store in an airtight container in the fridge for up to 3 days.

For the herbed cashew cheese::

• 1 1/2 cup cashew pieces or a combination of cashews and pine nuts, soaked for at least 3 hours and drained
• 2 tablespoons large flake nutritional yeast
• 1 teaspoon salt
• 2 teaspoons herbes de Provence
• 1/4 teaspoon black pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 4 tablespoons water, divided

1. Put the cashews in a food processor or blender (preferably a high-speed blender). Add the nutritional yeast, salt, herbes de Provence, pepper, lemon juice, and garlic. Pulse a few times to break the cashews down until they have a wet, coarse, mealy texture.
2. With the motor running, drizzle in 2 tablespoons of the water. Now it’s time for some kitchen intuition: Keep adding water, stopping occasionally to scrape down the sides of the work bowl, until the mixture has a good consistency. It should be similar to a thick hummus—a little coarse, but smooth and spreadable. You may not need all of the remaining 2 tablespoons of water. (If using a blender, start on a low speed and gradually increase to high speed as you add the water, using a plunger attachment the entire time to keep the mixture blending.)
3. Taste and adjust the seasonings as desired. Stored in a covered container in the fridge, the cheese will keep for about 5 days

Fasolada - Greek Bean Soup - KindSoups

Fasolada - led by Shauna Simon and her husband Stefan, who is from a small Greek town

Not many ingredients to prepare, and very delicious.  The pepper gives it a kick.  Also added 2 parsnips. It's filling and can be a main dish. 

Ingredients

• Fasolia, dry white beans 3 cups or 6 cans (Cannellini, Northern White)
• About ½ cup Olive Oil (approx.)
• 6 stalks Celery, chopped
• 9 medium-sized Carrots, chopped
• (2 parsnips, chopped added)
• 3 big yellow Onions
• 12 cloves of Garlic
• 36 oz crushed Tomatoes, can or fresh
• 6 bay leaves
• 12-15 Cups water
• 2 Tablespoons salt
• 1 Tablespoon ground black pepper
• 1 cup of chopped fresh parsley – depends if you love Parsley or not (less or more is fine)

*Dry Beans need to soak for 8-12 hours. You can add 1 tsp. of salt to the soaking water. OR Use Canned Beans, already cooked.

Instructions

• Chop the celery and the carrots. Chop the onion thinly, and chop the garlic.
• In a pot, heat the olive oil and cook the vegetables for 10-15 minutes on medium heat, stirring occasionally. Add tomatoes & beans, stir. Add water & bring to a boil.
• Lower the heat and add spices except parsley. Let the soup simmer about a 1/2 hour.
• Add a few Tablespoons of Olive Oil & Chopped Parsley at the end.
• Optional – Add small chunks of Feta when serving soup, or serve on the side.

 

Vegan Cauliflower Gratin

From Love and Lemons Every Day Cookbook  p 227

Here's a recipe for a 'creamy' cozy main dish casserole.  This time, I prepared this for the shelter, so I doubled the recipe, tripled the cashew sauce (although didn’t use all of it) and doubled the topping, and those proportions seemed good, with all of the following additions.  I added a sweet potato, spinach, mushrooms, and red onion.  Basically, I like color in my food, so I added whatever I had available.    I'll add more onions and black pepper next time to give it a kick, maybe some cayenne in the topping.  The doubled recipe fit in a 13 x 17” casserole. 

It would be reasonable to increase the sauce even for a single recipe, just to make sure it stays moist.  If all of the veggies are added, prepare double the recipe and save what you don’t need. Be sure to cover lightly with foil if the cauliflower is burning in some areas. 

INGREDIENTS: 

1 cauliflower - core and florets separated, per instructions

1-2 medium sweet potatoes (I microwaved it whole for a few minutes, then cut into ~3/4” dice)

Optional - 5 oz spinach, roughly chopped; 1 cup mushrooms sliced; carrots sliced and possibly microwaved a bit; anything else you like

 1/2 cup raw cashews, soaked in 3/4 cups water (include the water w/ cashews for the sauce)

2 Tbsp fresh lemon juice (~2 lemons)

1 yellow onions, thinly sliced (can use red onion too)

1 Tbsp miso paste

3 garlic cloves

1/2 tsp Dijon mustard (can use more)

3 Tbsp EVOO plus more for brushing

1/2 tsp sea salt, plus more to taste

Fresh ground black pepper

TOPPING:

1/4 cup panko bread crumbs

1/4 cup crushed pine nuts or hemp seeds (used hemp seeds)

1/4 tsp sea salt

1/4 cup finely chopped fresh parsley for topping 

DIRECTIONS:

1) Preheat the oven to 400 degrees and brush a 9 x 13 baking dish (or larger if using all the veggies noted below) with olive oil

2) Break the cauliflower florets into small bite-sized pieces and set aside for later use.

3) Roughly chop the cauliflower cores.  Bring a small pot of salted water to a boil and boil the cores (NOT the florets) for 5 minutes or until fork-tender.  (I did this in the microwave for ~3 minutes).  Transfer to a blender with the cashews, water, lemon juice, miso paste, garlic, mustard, 2 Tbsp of the OO, the salt, and several grinds of black pepper.  Blend until creamy.

4) For the topping, in a small bowl, mix together the panko, pine nuts/ hemp seeds, and sea salt.  Set aside.

5) Heat the remaining 1 Tbsp OO in a large skillet over medium heat.  Add the onion and pinches of salt.  Sauté until softened, about 5 minutes.  Stir in the caul florets and half the sauce.  Toss to combine and transfer to the baking dish.

6) Toss in the sweet potato and spinach if using.  Evenly pour the remaining sauce on top and sprinkle with the panko mixture.  Bake for 30 minutes or until the cauliflower is golden brown and tender.  If the topping browns first, cover loosely with aluminum foil.  

7) Top with the parsley and serve.  

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.