I love this soup so much that I use it as dip for chips and spread on sandwiches. I went crazy this time and made a HUGE pot of it. Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store. Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!
- 3-4 tablespoons olive oil
- 1 cup chopped celery
- ½ or more onion, diced (or use shallots)
- 2 or more cloves of garlic, chopped
- 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
- 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
- Chopped carrots for color and aroma
- 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
- 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
- fresh coarsely ground pepper
- salt to taste
- Dash or two of jalapeno sauce, sriracha, or Tabasco
- Sour cream to taste (optional)
- More chopped cilantro
What To Do:
- Sauté onion & celery in olive oil for several minutes until tender
- Add roots, broth and cilantro
- Bring to a boil, then cover and simmer until very tender
- When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
- Top with some sour cream and extra cilantro if you want
I’ve been having a tomato adventure lately. In the last four weeks (and I kid you not), I’ve picked approximately 120lbs of delicious tomatoes that have naturalized themselves in my boyfriend’s parents’ garden.
This is only a fraction of what I’ve picked:
Now the Tomato Adventure of 2012 continues by… me cooking with them!
For just two people I’d cut this recipe in half. I’m making big batches so I can freeze food for later.
- 2 red onions, finely chopped
- 1/4 cup olive oil
- 1.5 lbs ground turkey (substitute mushrooms here if you’re meatless)
- 1/2 cup red wine
- 8 cups tomatoes, chopped
- 12 basil leaves (I have no idea what this would be converted into dried)
- 20 oregano leaves (maybe a teaspoon or two dried?)
- 3 teaspoons sea salt
- small sprig of rosemary (maybe 1/2 teaspoon dried?)
- 2 bay leaves
- 4 cloves garlic, minced or pressed
- 1 tablespoon honey or sugar
What I did:
- Saute the onion in the olive oil on medium heat while you prep the rest of the ingredients. I highly suggest throwing everything but the optional meat, the bay leaves, and the rosemary sprig into a food processor or blender. Give the onions a good 10 minutes to soften up.
- Turn the heat up to med/high and brown the meat in the pan with the onions if you’re using it. Or throw in at least 1lb of sliced mushrooms. Add the red wine and let it bubble for a bit to burn off the alcohol.
- Pour in everything else and turn the heat down to med/low.
- Let it simmer for 3-5 hours. Fish out the rosemary sprig and bay leaves before serving.
This tastes pretty wine-y to Michael and me, but were don’t drink alcohol so we’re probably just not used to the flavor. Definitely add the sweetener! That really helped to balance out the wine.
This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.
Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!
- 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
- 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
- 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
- 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
- 1 tablespoon fresh minced epazote (or 1 tsp dried)
- 1 teaspoon each: cumin, smoked paprika, sea salt
- 1/2 teaspoon each: chili powder, coriander, cinnamon
- 1/4 teaspoon allspice
Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours. If it looks really dry after the first hour, add 1/4 cup water. The tomatoes should get it nice and juicy on their own.
If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.
It seems more complicated than it actually is!
- 2 tablespoons vegetable oil of choice
- 2 sweet potatoes
- 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
- 2 cloves garlic, minced
- 4 green onions, sliced
- 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
- 1/2 cup chopped cilantro
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
- 1 teaspoon arrowroot powder
- 2lbs potatoes
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili sauce
What To Do:
- Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
- Meanwhile, chop your other veggies. In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions. Saute for about 5 minutes.
- Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
- Your potatoes might be done now. Drain them and add the rest of the ingredients on the list. Mash very well and set aside (allowing the topping to cool is a good idea).
- Preheat the oven to 350F.
- Spread veggie saute in a 9×13 baking pan.
- Top with mashed potato mix.
- Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.
Enjoy! Use seasonal veggies when you can!
A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
Kind of like the stuff you can buy in a jar at Trader Joe’s, but cheaper and easier to use as a dip!
- 1 can artichoke hearts, drained (or 6-8 large cooked artichoke hearts)
- 2 tablespoons canola oil
- 1/4 packed fresh parsley leaves
- 2 cloves of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt (maybe more if using fresh artichoke hearts)
- 1/2 tablespoon vinegar (I like golden balsamic for this recipe)
- 1/2 spice mix of your choice
Throw it all in the food processor, blend, taste. You may have to taste it 6 or 7 or 8 times, you know, just in case the 8th time it tastes bad. 😉
Double the recipe for a party. Use it as a sandwich spread. Dip chips, veggies, breadsticks, or your entire hand in it. YUM.
I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.
Today, I fixed them myself.
- 1/4 cup canola oil
- 1 teaspoon rice vinegar
- juice from 1/2 lime
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon grated ginger root
- 1 pressed clove of garlic
- grated 1/2 large cucumber
- 3 grated carrots
- sliced jicama (I forgot to buy this!)
- mixed greens (whatever you want, really. I used the salad mix from my CSA box and some extra spinach leaves)
- chopped mint & cilantro
- cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)
What to do:
- Whisk the sauce together
- Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
- FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
- We put about three tablespoons of sauce in each wrap
DELICIOUS. The perfect meal for a hot day. The sauce would make an AMAZING salad dressing, just quadruple the recipe.