Archive for the ‘veggies’ Category

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soup joumou (haitian pumpkin soup)

January 19, 2015

two versions: VEGAN and MEATY!

This Haitian pumpkin soup looks amazing for warming up in January. & in fact, this soup is traditionally eaten on the New Year to celebrate Haitian independence. There is a great read about why Haitians celebrate their independence with this pumpkin soup on soupsong (or a short version here if you like!)

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VEGAN VERSION!:

2 lbs pumpkin
one small cabbage, diced; or one package of extra-firm tofu, cut into chunks; or one package of tempeh, cut into chunks; or 1 eggplant, diced; or anything that you like to eat that can be marinated

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper
soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
veggie stock, or bouillon cube and water

any combination of:
cabbage
celery
carrots
potatoes
turnips
bell pepper
a few sprigs of parsley
malanga
1/4 lb vermicelli or other small pasta, broken up
pat of margarine or drizzle of oil

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

marinate the meat substitute or vegetable of your choice in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, habanero, and clove powder. if you are using eggplant or cabbage or some other firm veggie, add it now. simmer for a half-hour or so. add hard vegetables. cook until soft. if marinating something delicate like tofu, add now, along with vermicelli, parsley, and margarine, and cook until pasta is soft.

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MEATY VERSION!:

2 lbs pumpkin
1lb beef stew meat

marinade:
2 limes
1 onion
4 cloves garlic
1 tsp thyme
2 scallions
salt and pepper

soup:
1 habanero, seeded (less if you don’t like spicy food)
2 whole cloves, or a pinch of clove powder
stock, broth, or bouillon cube and water

any combination of:
cabbage, celery, carrots, potatoes, turnips, bell pepper, a few sprigs of parsley, malanga, 1/4 lb vermicelli or other small pasta, broken up, and a pat of butter or margarine

roast about 2 pounds of pumpkin, or cut up and boil in stockpot.
smash or puree once cooked.

take a pound of beef stew meat, and squeeze half a lime over the meat. rub the other half of the lime on the meat. rinse meat. marinate it in a paste of onion, shallot, fresh garlic and/or garlic powder, thyme, scallions, salt, and black pepper (green peppercorns if you have them, too.. but it’s not necessary.) marinate between an hour and a day.

bring water to a boil in a soup pot. add the pumpkin, beef, habanero, and clove powder. simmer for an hour or two. add hard vegetables. cook until soft. add vermicelli, parsley, and butter, and cook until pasta is soft.

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adapted from love for haitian food, soupsong, and axis of logic by friedsig

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vegan spinach or collard callaloo

January 17, 2015

Callaloo is a soup. Or is it a sauce? Thin, or thick? It’s as thick as you want it to be! Play with the amount of water you add for your favorite consistency. Okra has a bad reputation because of its texture, but here it holds together the greens.

Callaloo is made in Jamaica, Trinidad, and all over the Caribbean! It is traditionally made with dasheen (taro) leaves. Go with any leafy green that’s fresh!

Easiest method ever. Boil everything. For an hour. Then eat it. That’s it!

I haven’t tried this yet, so let me know if you do!

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about 2 lbs of chopped collard, torn spinach, lamb’s quarter, kale, or whatever dark leafy greens you have (remove the toughest ribs if you’re using thick greens like collard)
1/4 cup pumpkin or other winter squash, peeled and chopped
8 okra, trimmed (fresh if you can)
1 – 2 cans of coconut milk, then fill the cans with water and add those
1 small onion, chopped
2 cloves garlic, minced
1 scallion, chopped
1 scotch bonnet pepper (optional – just a deseeded piece if you like it mild, or whole if you like it extra hot)
1/4 cup celery, finely chopped
2 sprigs thyme
1 tsp. parsley, finely chopped
stock, broth, or water and bouillon (as needed)
Salt to taste

Add everything to a soup pot and simmer for 30-40 minutes (with baby spinach or other young greens) or an hour (for collards or tough older greens), or until the greens are tender. Leave the heat fairly low and stir often – coconut milk will burn. You will have to add extra liquid if it gets thick, so keep an eye on it. You can add stock or broth if you have it, or even just water.

When it’s done, add a teaspoon or two of butter or margarine.

Simply Trini shows it over rice with avocado slices and chunks of meat. It’s just as good with rice and beans!

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adapted from simply trini cooking and caribbean pot

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ghalieh kadoo (easy one-pot persian lentil & butternut squash stew)

December 30, 2014

Fast, easy, vegetarian, cooked in one pot, super healthy, and just a few ingredients! This is a traditional Persian recipe.

an onion, minced
oil
1 medium butternut squash, skin & seeds removed, cut into 2 in. chunks
150g lentils (3/4 c.)
3 c water
salt & pepper
1 T lemon juice

Fry an onion in oil until golden. Add everything but the lemon juice and simmer on med-low, covered, until water is mostly absorbed. Turn off heat and add lemon juice before serving.

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modified from cooking and cooking

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red beets with apples (buraki z jabłkami)

October 15, 2014

Doesn’t get simpler than this minimalist sweet and healthy salad. I modified this recipe from The Art of Polish Cooking by Alina Zeranska. If you like beet salads, but aren’t crazy about apples, try this herbed version – beet salad with dilled yogurt.

1 lb beets (boiled & chopped, or canned)
1 large apple, peeled, shredded
1/2 c sour cream or unsweetened plain yogurt
1 T lemon juice
salt to taste

combine & serve (do not heat!)

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adapted from The Art of Polish Cooking by Alina Zeranska

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corn relish (fermented!)

August 19, 2014

I CAN’T WAIT to try this recipe from Sandy Katz!

4 ears fresh sweet corn, kernels cut off of the cobs (or about 2 cups canned or frozen)
4 hot and/or sweet red peppers, chopped (about 1 cup)
1 onion, chopped (about 1 cup)
1 pear, cored and chopped, or other seasonal fruit
2 teaspoons salt

1. Mix all ingredients together in a bowl. Use your hands to squeeze them with some force for a few minutes. This will bruise vegetables and release juices. Do this until the mix is moist enough that when you squeeze a handful liquid drips down, as with a saturated sponge. Taste and add salt as necessary.

2. Stuff vegetables into a wide-mouth quart jar or other vessel. Seal the jar loosely so carbon dioxide pressure that will build during fermentation can escape. Ferment about two days in a warm environment, three or four days in a cooler spot. Once fermented flavors have developed, move to refrigerator until ready to serve; if you let it continue fermenting, sweet flavors will disappear altogether and the relish will become extremely sour. If surface growth develops (unlikely in a mostly full jar), skim off, discard, and enjoy the relish beneath it, protected from the mold.

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recipe by Sandy Katz, published in the New York Times

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cold ukranian borscht (beet soup)

August 13, 2014

This is a great summer soup!

When many people think of borscht, borsch, borshch, barzcz, or borchch, they think of a heavy winter stew made with lots of beef bones and potatoes. If you’ve never tried a summery cold borscht, I highly recommend it. Ukranian-style borscht is cool, creamy, and refreshing. Unlike heavy hot deep red borscht with chunks of beef, this pink Ukranian version doesn’t suffer at all when made vegetarian, with veggie stock.

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make your own chicken or veg stock
roast a head of garlic
shred part of a cabbage, one bunch of peeled raw beets, two small raw potatoes, and a large carrot. put some lemon juice on the shredded raw beets.

heat stock and add shredded veggies and roasted garlic, a pinch of paprika, a bay leaf, and a half-teaspoon or so of allspice. add veggie scraps like parsley stalks and carrot tops and remove before serving or storing.

while this boils, make the zapravka in a separate pan. heat some lard or oil and saute one onion. when translucent, add one chopped carrot. when they begin to soften, add salt, pepper, 2 T tomato paste,

cook everything together until it tastes amazing.

when done, add tons of plain yogurt or sour cream, tons of fresh raw dill, minced pickles or pickled peppers, sliced hard-boiled eggs, and juice from half a fresh lemon.

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adapted by friedsig from ukranianguide

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dahiwale achari baingan (eggplant in spicy yogurt sauce)

August 8, 2014

Yet another recipe that looks amazing from ãhãram! Aubergines, baingan, eggplant – it’s one of my favorites.

Baingan or Aubergines – 250 gms
Onions – 2 Large
Dahi, Curd or Yogurt – 1 Cup
Ginger-Garlic Paste – 1 tbsp
Chilli Powder – 1 tsp
Turmeric – 1/2 tsp
Saunf or Fennel Seeds – 1 tsp
Jeera or Cumin Seeds – 1/2 tsp
Kalonji or Nigella Seeds – 1 tsp
Rai or Mustard Seeds – 1/2 tsp
Methi or Fenugreek Seeds – 1/2 tsp
Green Chillies – 2
Garam Masala – 1/2 tsp
Amchur or Dried Mango Powder – 1/2 tsp
Hing or Asafoetida – A Large Pinch
Oil – 2 tbsp + 1 tsp
Salt to Taste
Method

In a large vessel, create a marinade by mixing ginger-garlic paste, chilli powder, turmeric powder, 1/2 tsp salt and 1 tsp oil.
Cut the eggplant into 1/2″ pieces.
Mix the eggplant pieces well with the marinade.
Set aside for 10 minutes.
Peel and slice the onions into thin long pieces.
In a wok or kadhai, heat 1 tbsp oil.
Add the marinated aubergine pieces and stir-fry till the aubergine just starts to turn soft.
Take out the aubergines and set aside.
To the same wok, add the remaining oil.
Add mustard, fennel, nigella, cumin, and fenugreek seeds.
Stir-fry for a minute or till the seeds start to pop.
Add the sliced onions and slit green chillies.
Stir-fry till the onions are transparent & turn off heat.
Add asafoetida, garam masala and amchur powder.
Mix well.
Beat and add the yogurt to the fried onions.
Mix & add remaining ingredients.

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from ãhãram!

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