Tag Archives: mushrooms

Coconut Vegetable Soup with Crispy Tofu Gremolata

It is too cold out! This soup definitely helps cope with this inconsiderate weather!

coconut soup

Ingredients:

Onion, 1

Garlic, 2 cloves

Ginger, 3 tsp grated

Jalapeno, 1/2 thinly sliced

Coconut Milk, 1 can

Carrots, julienne

Red Pepper

Mushrooms

Broccoli

Green Beans

Spinach

Sea Salt

Water

Tofu Crumble (Gremolata):

Tofu

Tamari

Olive Oil

Sesame Oil

Mint, fresh chopped

Cilantro, fresh chopped

1. Add a can of coconut milk to a soup pot with 3-4 cans of water and 2-3 tsp of sea salt.

2. Add sliced onion, diced garlic, sliced jalapeno, and grated ginger to the coconut milk broth and bring the broth to a low boil.

3. Slice all other vegetables, thinly. Then add in the carrots, then mushrooms. These are the heartier veggies and can cook longer. I HATE overcooked greens so the green vegetables are ALWAYS the last to go in! They only need MAX 2-4 minutes in the hot broth to cook.

5. In the meantime, cube the tofu and let it marinate with 1 TB of tamari. In a hot pan, add the tofu then sautee. I added some oil after the tofu cooked for about 5 minutes. Then sprinkled Japanese chilli flakes on it. Cook the tofu until it gets nice a crispy edges on it. Then add to a bowl with chopped mint and cilantro, and add on a teaspoon of toasted sesame oil.

6. Once the vegetables are cooked to your liking in the broth, it is time to eat! I put spinach in the bottom of the bowel. The hot soup will cook the spinach perfectly. Add the crispy tofu-herb gremolata (we’re fancy!) on top. I loved the texture that this added to the soup–rather than those bland soft tofu cubes that are usually in coconut soup—blehhh!

EAT IT ALREADY!

The best thing with this soup is it’s potential for versatility: All you really need is the coconut milk and whatever veggies you have on hand. The aromatics (onion, garlic, ginger, and jalapeno) are pretty important for developing flavor but use whatever combination works for you: got lemongrass? USE IT! got lime zest? USE IT!

The other best part? It takes NO TIME to make this! Cutting all of your veggies is the most time intensive part–so get on it! Make this!

Everybody Cooks! : Pizza is for Lovers! Of Glutens.

Contributor: Jay G.

I was like you, once, thinking Never would, never could I ever make pizza from scratch! Well, I did and you can, too. YES. YOU. CAN! Like many recipes I actually endeavor to try, this was inspired by my desire to not over-spend on par or sub-par foods.  Here in Portland, Oregon there is a lot of great pizza– but you’re gonna $pay$. Wanna save dough? Wanna have the pizza of your dreams? Make it yourself. The more you make it the easier it gets.

This recipe comes from Jim Lahey, whose “no-knead” recipes are truly a dream (here is sample recipe, Bon Appetit seems to have doubled it for some reason: http://www.bonappetit.com/recipe/no-knead-pizza-dough). The secret to his recipes are truly to *not* over-work them. Check out his book/s for even more fun times with breads.  Alright!  Let’s get to it.

pizzaparty-jayg

Ingredients:

3 3/4 cups bread flour

1/4 tsp active dry yeast

2 tsp fine salt

1 1/2 cups warm water

You will also need some flour for surfaces, a bowl with lid (or saran wrap) and a roller, if you’re so inclined.  Makes 2 large pizzas.

1. Combine dry ingredients in a bowl. Add warm water and mix with a spoon, then your well-floured hands, until “just mixed” (no need to knead!). Cover with lid or saran. Tip: store in oven for extra climate control. Another tip: don’t turn the oven on with bowl inside. 🙂

2. This the hard part. The dough needs to be mixed at least 12 hours before you plan to eat, and actually more like 18 hours = perfection. For dinner on Tuesday, we make dough Monday night before bed (9pm or 10pm).

3. When you are ready for dinner, preheat oven to 425 degrees. Don’t forget: TAKE OUT YOUR BOWL FROM THE OVEN!! Grease your pizza pan/s with olive oil or [gasp] Pam! We use pans with holes in them; we like very thin, crispy crust.

4. Take the dough out of the bowl and split in two. Flour a surface, counter, or cutting board, and roll out your dough. I usually half roll-out, then stretch the dough by hand, then lay it out on the pan and manually push the dough out to the corners of the pan.

5. The fun part! Spoon on sauce, sprinkle with cheese, and decorate with vegetables and/or meats. Or keep it clean and just do cheese. Dream big!

6. Pop it in the oven for 20 minutes. OK, maybe for 15 minutes, then check for your first time. We always seem to reach perfection at 23 minutes.

7. YOU’VE MADE PIZZA! and really, even though we’re on step 7, you made it in less than 4 steps. We did the math once, and even with fancier ingredients were spending less than $5.00 on the entire pizza– the dough itself is less than $1.00 for two pizzas!

Tip: We are hungry men who need/like to make two pizzas at once (cold leftovers, duh) but you don’t have to. The dough will sit on the counter another day no problem. We have not yet tried to freeze the dough… because we always eat it all. So, actually… I don’t know if this is really a “tip.”

Recipe ideas, tried and true:

– Barbecue sauce, Mexican cheese blend, chicken, red onion

– Red sauce, mozzarella, black olives, spinach, mushrooms

– Red sauce, mozzarella, red pepper, west phalian ham (similar to prosciutto we get from the German deli)

– Sweet chili sauce, light mozzarella, scallions, peppers, mushrooms

– Olive oil base with olive tapenade, cheese of your choice, THEN plenty of greens (arugula, kale, spinach)– so fresh!

– Red sauce, cheese, pepperoni – ~*classic*~

Don’t forget to crack some salt and pepper on your pizza when it comes out of the oven! Salt on pizza sounds like a heart attack, but believe once you go there you will never go back… ack ack ack.  Enjoy-a your pizz-a!

 

Kitchen Sink Vegetable Soup

When in doubt, make a soup!

veggie soup

A mixed vegetable soup is easy to prepare, fresh, and always satisfying. If you have a bunch of vegetables that have been around for a while and on the verge of not fresh enough for a salad, they’ll be perfect for a soup!

Ingredients:

Onion

Garlic

Carrot

Peppers

Zucchini

Yellow Squash

Mushrooms

Corn

Green Beans

Tomato

Salt and pepper

Fennel fronds

Bay leaf

Italian Parsley

1. Sautee onion, add garlic then add in chopped vegetables (start with carrots, then celery, then peppers, and then tomato. Add green beans and corn last (after stock added or they will over cook).

2. Sautee mushrooms and zucchini in a separate pan to get some texture on those veggies then add to the soup pot.

3. Add homemade vegetable broth (I used fennel bulb, carrots, celery, mushroom stems, onion, garlic, salt and pepper) to cover sauteed veggies.

4. Bring to a soft boil then pull off heat and allow to sit for flavors to marinate. Add green beans and corn at the end because they don’t need a long cook time the heat of the soup will cook them and keep a nice crunchy texture. You don’t want to overcook this soup or the veggies will turn from their vibrant colors. Add chopped fennel fronds, parsley (any herbs on hand).

4. Serve soup with crusty bread and Parmesan cheese (optional).

Take whatever collection of vegetables you have on hand in the kitchen to bring a simple, hearty vegetable soup together.

Cauliflower-Parsnip-Potato Soup

cauliflowersoup

Sauteed mushrooms on top of the soup adds texture and complements the flavor of this soup.

Ingredients:

Cauliflower

Parsnip

Potato

Onion

Garlic

Cumin

Olive Oil

Salt and Pepper

Mushrooms

1. Roast chopped parsnip, cauliflower and garlic (covered with foil) in 375 oven for 40+ minutes.

2. Sautee onions in a pot then add the roasted vegetables, cumin, salt and pepper. Add chopped potato and water and bring to a boil until potatoes are cooked through.

3. Allow to cool down then blend with immersion blender until thick and creamy.

4. Sautee mushrooms with garlic oil, salt, and red pepper flakes.

5. Serve mushrooms on top of soup for added texture, flavor, and meatiness.

Greens, Egg, and ‘Shrooms

greeneggsshrooms

Sautéed mushrooms and greens with an egg and roasted rosemary potatoes.

Ingredients:

Onion

Garlic

Mushrooms

Greens (swiss chard, kale, or spinach)

Egg, farm-fresh of course

Salt and Pepper

Potato

Rosemary

Olive Oil

1. Cut potatoes, place on oiled baking sheets, sprinkle salt and rosemary on potatoes. Cook at 375 for 25 minutes, flip over to reveal golden, crispy side and cook on the other side for a few minutes until the potato is completely cooked through. Remove from pan and serve immediately.

2. While potatoes are cooking, sautee onion, garlic, and mushrooms. Add swiss chard, spinach, or kale (or a friendly mix) once mushrooms are cooked through.

2. Once greens are mostly cooked, crack an egg on top of the vegetables and put a lid on the pan.

3. Allow for cook for 4-6 minutes until egg whites are cooked and the yolk is done to your liking.

Enjoy! This is an amazingly satisfying breakfast–a Saturday brunch favorite!

Vegan: Day 16.

Breakfast: 

Snack: Apple. Oranges. Raw nuts. Figs.

Lunch: Pasta salad with sautéed onion, broccoli rabe, mushrooms, spinach and lemon zest. Sautee vegetables and add to cooked pasta. Add lemon zest, salt, pepper, and olive oil. Done!

pasta salad

Dinner @ VEDGE! OmG yesss! I brought my co-workers here to enjoy the delicious vegan bites and celebrate Paulette’s birthday! The highlight of this visit was saving room for dessert! Last time I came here I was too full to order dessert so we were sure to not make that mistake on this birthday inspired visit: Ssssoooo WORTH IT! All I can say is that I’m buying the Vedge cookbook so I can make that date cake!

Sticky Toffee Pudding : brown sugar-date cake, smoked pecan ice cream

date cake

Chocolate Uber Chunk : pretzel-peanut crust, malt custard, stout ice cream

chocolatenutpretzel

*Bonus to this visit: executive chef-owners, Rich Landau and Kate Jacoby were in house!