Easy peasy soup

To add more green colour to this place here is a green pea soup - easy to make, light, and perfect for a spring dinner.
In fact the soup is so easy it requires only 2 main ingredients but you can experiment with flavours - I've included some suggestions at the end of the recipe

What you need

2 tbsp olive oil
4 garlic cloves, crushed
2 cups frozen green peas
3-4 medium potatoes, quartered
4 cups vegetable broth
1/2 tbp fresh terragon, minced
1/2 cup milk or cream (soy milk for a vegan version)
salt and pepper

What to do

• In a soup pot heat olive oil.  Add garlic and let cook for 2-3 minutes.
• Add potatoes and vegetable broth.  Cook until potatoes are almost ready (about 5-7 minutes).  Add peas and terragon and cook a bit more until potatoes are fully ready.
• Puree soup, add milk, stir, and adjust for seasoning.

Note: Other vegetables to try in this soup: fennel, turnips, celeriac, or rutabaga.

Pretty easy, eh?  What's your favorite easy soup recipe?

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Here is another easy soup recipe: CILANTRO AND CHICKPEA SOUP

Potato spinach soup

This soup is one of the dishes that was created, tweaked and adjusted during the cooking process.  I love when this type of experimentation happens but unfortunately it's a little bit difficult to sum it all up in a recipe post ... I will do my best.  

This creamy soup started with  a recipe from a cookbook.  The original "Jamaican style spinach soup" from "Fresh at home" called for nutmeg, allspice, ginger and cayenne pepper.  Somewhere between chopping the onion and peeling potatoes I realized that I was totally not in the mood for spicy Jamaican soup - I craved something herby.  So out went all spice and nutmeg and in came basil, oregano, and Herbes de Provence.  Later on, when the soup was heating to be served I decided to make it creamy and added nutritional yeast and a little bit of milk.  Here is my final recipe.  Feel free to treat it as a guideline and create your own potato spinach soup.

What you need

3 tbsp of olive oil

1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, minced
2 tbsp minced fresh ginger
1/4 tsp dried basil
1/4 tsp oregano (fresh or dried)
1/4 tsp Herbes de Provence

2 potatoes, peeled and diced
4 cups chopped zucchini
6 cups vegetable stock
1 cup chopped fresh spinach
1/2 cup milk (soy milk for vegan version)
1/2 cup nutritional yeast

2 tbsp miso

What to do

• Heat oil in a pot.  Add onion, celery, garlic, and ginger.  Cook until onion is softened
• Stir in basil, oregano, and Herbes de Provence.  Add potatoes, zucchini, and stock.  Bring to boil, reduce heat, and simmer until potatoes are soft (10-15 minutes)
• Remove from heat and add spinach, milk, yeast.  Stir in miso and adjust the seasoning.
• Blend soup until smooth (do not forget to let it cool before blending).
• Reheat and serve.

Olivie aka Russian salad

 

Ask any Russian what dish is ALWAYS served at any festive occasion and chances are he/she will say: "Olivie".  Together with red caviar, pierogies, and salted herring, this yummy salad with a French name is a Soviet/Russian culinary staple.  BTW this salad is especially successful with small children and picky eaters!
Just like any other folk recipe, Olivie salad has several versions.  I am giving my favorite basic recipe, but feel free to adjust the quantities.

What you need:

4-5 medium potatoes
2 medium carrots
2-3 hard-boiled eggs
1 small onion
2 pickles
1 can of green peas (you can use an equivalent amount of steamed/boiled frozen peas)
2-3 tbsp fresh parsley, chopped
2-3 tbsp mayonnaise OR mix equal amounts of mayo and sour cream

salt and pepper

 What to do:

• Boil carrots and potatoes until soft, but not over-cooked.  Let them cool and then cube finely (~1/4 inch)
• Finely cube the eggs.  Alternatively you can mash them roughly with a fork.
• Finely dice pickles and onions.  If onions are very strong, rinse under cold water and pat dry.
• Mix all the vegetables and add mayonnaise.  The preferred amount of mayo varies from person to person.  In general, Russians add a lot of it to their salads.  I usually start with  a couple of spoons and then adjust after tasting. 
• Add salt and pepper.

Tips and Suggestions: 

For a fancier dressing add a splash of lemon juice, a pinch of sugar, and a little bit of cucumber brine.

Originally, Olivie is not a vegetarian dish: diced ham or roasted chicken meat is added to the vegetable mix.

Some cooks add diced apples or even green grapes in the salad - although it sounds quite unusual, I encourage you to give it a try.

Creamy Leek and Potato Soup

I think it's time to share one of my recipes.  Winter days can be quite chilly, here in Montreal, this is why creamy soups are part of our family's weekly menus.  A couple of weeks ago I had a craving for a creamy, hearty, leek and potato soup.  I found several recipes online but most of them called for bacon (not veg) or heavy cream ... or both.  I wanted the soup to be hearty but not too heavy so cream was out of question.  Instead I used a little bit of milk (soy milk would work great too) and added a secret ingredient (roasted garlic) for a deep, rich flavour.  Yum yum yum

What you need:

2 large leeks, white and pale green parts only

about 1 pound of potatoes (5 large ones), peeled and cubed roughly

2 tbsp olive oil (or butter)

1/2 cup dry white wine (optional)

5 cups vegetable stock

1 roasted garlic

2 bay leaves

4-5 springs of thyme

1/4 tsp freshly ground pepper

1/4 tsp salt

1 cup of milk (non-dairy milk for a vegan option)

What to do:

• Halve the white part of the leek lengthwise and slice thinly cross-wise.   Rinse well under cold running water to remove any sand and dirt
• Heat oil in a large soup pot.  Add leek and saute for 3-4 minutes (until soft)
• Add wine and cook for another minute
• Add potatoes, broth, spices, and garlic pulp.
• Bring to boil, then turn down heat and simmer for 15-20 minutes or until potatoes are very soft.  Remove woody thyme stems (if any).
• Working in batches, puree soup in a food processor or blender (if you own an immersion blender, puree the soup directly in the pot.) 
• Add milk and adjust the seasoning.  Reheat soup, if necessary before serving

Tips and Suggestions: 

You can add other vegetables, like carrots and/or celery.

Bon appétit and stay warm!

Wild mushroom and potato strudel

This is the veganized and slightly modified version of the recipe from Wish magazine

Image from Wish

2 Yukon Gold potatoes, peeled, parboiled and cut in 1/4-inch cubes

2 tbsp olive oil (more for brushing phyllo)

1 cup finely diced onion

1 garlic clove, minced

3 cups sliced button mushrooms

3 cups sliced shiitake mushrooms

2 tbsp white wine (you can use vegetable broth instead)

4 tbsp of fresh parsley

1 tbsp of fresh terragon

1 tsp of dried oregano

1 tsp of lemon garlic

3 sheets of phyllo dought

• To parboil potatoes, cut them in quarters and boil for 5 minutes.
• Heat 1 tablespoon olive oil in a large pan over medium heat. 
• Cook onion and garlic until soft, then add button mushrooms and saute until lightly browned. Add this mixture to the parboiled potatoes.
• Heat remaining olive oil in the same pan and cook shiitake mushrooms until golden. Add shiitakes to potato mixture.  
• Deglaze pan with white wine and add to potato-mushroom mixture. Gently mix in herbs. Season with salt and pepper.
• Lay one sheet of phyllo on a clean, dry surface and brush with a small amount of oil. Continue layering with two more sheets of phyllo, brushing each side with oil.
• Place mushroom mixture ver the lower third of the phyllo layers. Roll up the strudel, tucking in the sides to seal-in the mixture, and place on a parchment-lined baking tray.
• Brush the outside of the strudel with small amount of oil and refrigerate for 30 minutes.
• Preheat oven to 400 F. Bake strudel for 20 minutes, rotate tray and lower heat to 350 F, and bake for 20 more minutes until golden brown.
• Serves 6

You can use different herbs for the recipe. Also I would recommend using 4 or 5 sheets of phyllo.

Hash brown - camping style

Finally a camping recipe!

This hush brown is easy to make and ideal for car camping. Serve it on its own, with sliced vege-sausage, with scrambled tofu, or with pancakes.

For 2 people you will need:

4 small potatoes, washed.

2 mushrooms

1 tsp of oil

1 tbsp of tomato pesto or tomato paste

1 tsp of garlic paste (or you can use 1 minced garlic clove)

Spices. I prefer za'atar and use a lot of it, but any other spice mix would work well.

• Cut potatoes in 8. Boil them.
• Meanwhile slice the mushrooms and mince garlic.
• When potatoes are tender, heat oil in a skillet (you can use a pot if you don't have camping frying pan). Add garlic, pesto, and mushrooms. Saute for half a minute. Add potatoes and spices and fry until potatoes will get slightly crispy on the outside. Add salt, pepper, and extra-spices if needed.

Impromptu Supper

Some of my friends think that I eat good food every day..... well I try, but truth to be told those evenings when I come home after 10 hour work day spending yet another hour cooking does not inspire me, and the idea of fries with ketchup (or even a slice of non vegan pizza), and even the pictures of some very non-vegan foods are flowting in my head. Usually I give in and get some junk food (always vegetarian).

One of those evening I decided to be stronger than my cravings for junk food. I looked around my kitchen and found ...

No not banana - a PLANTAIN!!!!

"Fried plantain - this is what I am having for supper today!"

But I was very very hungry and I knew that a plantain won't be enough, and that couple of hours later I would be going to the dep for some chips!

What else do I have? Pita? Hummus? POTATOES!!!! 3 round organic potatoes were waiting for me in the capboard. But how can I have potatoes with no mushrooms?

The picture of the supper was getting more and more exciting:

Garlicy fried mushrooms and potatoes with sweet-and-salty fired plantain!

Let's check the fridge, maybe there is something else hiding there? Some canned tomatoes, shallots, cilantro..........

And here is the final dish - delicious (even if plantain got a bit overcooked) and healthy.

Couple of days later I made a similar supper using potatoes, chickpeas, spinach, mushrooms, fresh tomato, and coconut milk. And a plantain, bien sur!!!

Bean soup with a new twist

I checked out “The Artful Vegan” from the library and my new passion is unusual combination of tastes. I am yet to try any of the recipes from the book (I am definitely making their chocolate cake and if it will be successful I will make it for Christmas) but the images and the descriptions are stunning!!!!

Yesterday on the way home I decided to come up with something unusual. I was craving a thick, hearty soup (it was very chilly and wintery outside) so the white beans and potatoes came to my mind. But that is very ordinary soup with rather “straight” taste. I would need something acid to go with it, and something fresh ……. lemon …… peas …… coriander. And now I have to top it with something ….. mushrooms ......

Smoky Bean Soup with Lemon-Pea Coulis and Sesame Flavored Shiitake Mushrooms.

I did not measure the ingredients as I was adding them, so please rely on your taste buds when making coulis.
I have to mention that the “Imagine” organic vegetable broth is my new favorite. Pleasant sweet taste, not too salty, and no chemical ingredients at all!

Base
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 large carrot, cubed
1 celery stalk, cubed
4-5 cups of vegetable stock
1 15oz can of white kidney beans, drained and rinsed
3 medium size potatoes, cubed
½ tsp ground oregano
½ tsp herbes de Provence (a “fine herbes” mix would work as well)
¼ tsp ground terragon
¼ tsp ground marjoram
½ tsp ground parsley
2-3 drops of liquid smoke (optional)
Salt

Coulis
1 cup of water
1 ½ cups of green peas (fresh or frozen)
3 tbsp of lemon juice
1 tbsp of chopped fennel (optional)
1 tbsp of chopped fresh coriander
Splash of tamari sauce

Sesame Mushrooms
1 tbsp of olive oil
1 tsp of toasted sesame oil
2 garlic cloves minced
1 tsp of fresh ginger, minced
8oz of shiitake mushrooms, stemmed, sliced
Splash of Tamari sauce

To garnish
Shallots, coriander, and sunflower sprouts, chopped
Coriander springs.

In a deep saucepan heat the oil. Add onions and 4 garlic cloves, lightly sauté until soft.
Add carrot and celery and fry at medium heat for 2 minutes.
Add the vegetable broth, potatoes, beans, salt, and spices. Bring to boil, reduce heat, and simmer until all the vegetables are tender (~ 15 minutes).

Meanwhile, put the peas in cold water. Bring to boil and boil for 1 minute, drain.
Pure green peas, coriander, and fennel with a food processor. Add lemon juice and a splash of Tamari sauce. Add water if the mixture is too thick (I had to add about 2 tbsp).

In the skillet, heat up the olive oil (med. temperature). Add the sesame oil, garlic, ginger, and mushrooms. Fry for 2-3 minutes.

Mash the base with the potato-masher until thick, but chunky. Add the liquid smoke and adjust for saltiness.

To serve, lade the soup in the plate. Put some mushrooms in the middle of the soup and pour the coulis around. Sprinkle with chopped shallots, sprouts, and coriander.

Turnovers and Samosas

Savory Cornmeal-Whole Wheat Dough

1 cup all-purpose flour
½ cup whole wheat flour
1 cup yellow cornmeal
1 tsp baking powder
¾ tsp garlic salt
½ cup water
5 tbsp chilled butter (Earth Balance) cut into small pieces
1 large egg (I use Ener-G egg replacer)

Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse until combined.
Add water, butter, and eggs; oulse 3 times or just until combined (do not form a ball)

Note: I needed to add more water, but I was using less cornmeal (I didn’t have enough) and more all-purpose flour.

Place the dough on a lightly floured surface; knead gently 4 to 5 times.
Divide the dough into 12 equal portions. Roll each portion into a 5 ½ - inch circle on a lightly floured surface.

Yield 12 dough circles.

Potato, Leek, and Mushroom Turnovers

Yet another modified and veganized recipe.

3 cups (½-inch) cubed red or Yukon gold potato
2 cups chopped leeks (~ 1 big leek)
¾ cup water
2 tbsp chopped fresh chives
4 oz white mushrooms
½ onion sliced
2 tbsp vegan Parmesan cheese (optional)
2 tbsp soy or rice milk
¾ tsp salt
¼ tsp freshly ground black pepper
Vegan cheddar cheese. I used 1 packet of the Road’s End Organic cheddar cheese mix.
4-5 drops of liquid smoke
Pinch of oregano (I think mint would be good, but I didn’t have any to try).
12 Savory Cornmeal – Whole Wheat Dough circles.

Boil potatoes until tender. Coarsely mash with a fork (or potato masher). Stir in leeks, chives, Parmesan, milk, salt, liquid smoke, spices, and pepper.
In a small skillet fry onions and mushrooms. Let the mix cool down and then add it to potatoes.
Preheat oven to 425º
Place the Savory Cornmeal-Whole Wheat Dough Circles on a lightly floured surface. Spoon ¼ cup potato mixture into the center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal.
Place turnovers on a large baking sheet. Pierce top of each turnover once with a fork. Bake for 17 minutes, or until lightly browned.
Serve warm.

Sweet Potato Samosa

3 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)

1/2 cup water

1 1/2 cups frozen petite green peas

2 tsp olive oil

1/2 cup chopped onion

4 garlic cloves, minced

1 1/2 tsp mustard seeds

1 1/2 tsp curry powder

1 1/2 tsp ground cumin

1/2 teaspoon salt

1/8 to 1/4 teaspoon ground red pepper

12 Savory Cornmeal-Whole Wheat Dough circles

Boil sweet potatoes until tender. Drain, coarsely mash, and stir in peas.
Heat oil in a medium nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add mustard seeds, coriander, and curry powder; sauté 2 minutes. Add onion mixture, salt, and pepper to potato mixture; stir well. Cool slightly.
Preheat oven to 425°.
Place Savory Cornmeal-Whole Wheat Dough circles on a lightly floured surface. Spoon 1/4 cup potato mixture into center of each dough circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place samosas on a large baking sheet lined with parchment paper. Pierce top of each samosa once with a fork. Bake at 425° for 19 minutes or until lightly browned. Serve warm.

The recipes come from "Cooking Light``

Vegetable Patties

These patties made me think of Spring in the middle of Fall. I slightly modified the recipe from “Les Indispensables Plats Végétariens” (thank you Tra!!!). I had hard time frying the patties, because they would fall apart. Make the patties small and plump, and do not rush to turn them over, when frying.

2 big potatoes cut in big cubes
1 onion thinly sliced
½ cauliflower (just the florets)
1 cup of green peas (frozen, fresh, or caned) cooked or raw
1 cup of fresh spinach, minced
2 bell peppers cut in small cubes
4 garlic cloves, minced
1 ½ tbsp of ground coriander
1 tbsp of fresh ginger, minced
1 ½ tbsp of ground cumin
1 tbsp of salt
2 tbsp of fresh coriander, more to garnish
Bread crumbs (~50 grams)
Olive oil
Green onions, minced to garnish (optional)

Boil potatoes, onions, and cauliflower until tender. Drain and mash with a fork, or potato masher.
Add peas and spinach to the mixture. Mix well.
Add peppers, garlic, ginger, spices, salt, and fresh coriander. Mix well and mash more, if needed.
Form little patties, cover with bread crumbs, and fry until golden brown.
Serve garnished with cilantro and/or green onions.