Author: Elise

Roasted Root Vegetable Soup



Ingredients

  • 1/4 c olive oil
  • 1 small butternut squash, peeled and cubed
  • 2 carrots, cut in thick rounds
  • 1 parsnip, cubed
  • 1 small turnip, cubed
  • 2 leeks, thickly sliced
  • 1 onion, quartered
  • 3 bay leaves
  • 4 thyme sprigs
  • 3 rosemary springs
  • 5 c vegetable stock
  • salt & pepper

Directions


Preheat oven to 400 degrees. Put olive oil in large bowl. Add prepared
vegetables and toss. Spread out in single layer on baking sheets. Tuck
in herbs among vegetables. Roast 50 minutes. Discard herbs. Transfer
vegetables to pan, add hot broth. Process in blender.

Slow Cooker Vegetable Chili



Ingredients

In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin, and salt. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Directions

  • 1 28oz can whole peeled tomatoes with juice
  • 1 15 oz can garbanzo beans, drained
  • 2 zucchini, thinly sliced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/3c chili powder
  • 1 4oz can chopped green peppers
  • 2 cloves garlic, minced
  • 1T dried oregano
  • 2t ground cumin
  • 1t salt

Hearty American Chili



Serves 4

Ingredients

  • 2 t olive oil
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 2 T tomato paste
  • 1 cup seitan, finely chopped
  • 1 c textured vegetable protein granules, reconstituted with water
  • 1 16-oz can dark red kidney beans, drained
  • 2 T chili powder
  • 1 T unsweetened cocoa powder
  • 2 t paprika
  • 1 t ground cinnamon
  • 1 t salt
  • 1/2 t ground cumin
  • 1/2 t cayenne
  • 1/2 t ground allspice
  • 1/2 t dried marjoram
  • 1/2 t freshly ground black pepper
  • 1/2 t ground coriander
  • 1 c water
  • 1 c tomato sauce
  • 2 T tomato ketchup
  • 1 T apple cider vinegar
  • 1 t vegan Worcestershire sauce
  • 1 t agave nectar
  • 1 package shredded vegan cheddar cheese (optional)

Directions

In a large pot over medium heat, heat oil. Add onion, cover, and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute. Add tomato paste, seitan, and textured vegetable protein, and cook 2 minutes longer. Add beans, chili powder, cocoa, paprika, cinnamon, salt, cumin, cayenne, allspice, marjoram, pepper, and coriander. Stir in water.

Add tomato sauce, ketchup, vinegar, Worcestershire, and agave. Bring to a boil, then reduce heat to low and cook uncovered for 35-45 minutes, stirring occasionally. Add additional water and adjust seasonings, if needed. Serve hot, topped with vegan cheddar.


Curried Long Island Cheese Pumpkin Soup



Ingredients

  • 1 small Long Island Cheese Pumpkin, peeled, seeded and roughly chopped—about 5-6 cups. If unavailable, use medium sized Butternut Squash.
  • 2 T olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 clove garlic, minced
  • 2 T freshly grated ginger root
  • 2 t curry powder
    • *
1/4 t crushed red peppers
  • 1/2 t turmeric
    • *
1 t ground cumin
  • 1 t coriander
  • 4 c vegetable broth
  • 2 t brown sugar
  • 1/2 cup heavy cream and milk. Any proportion you like.

Directions

Peel, seed and chop pumpkin. Cut the pumpkin in half, scoop out the seeds and cut the pumpkin into manageable vertical slices. Cheese pumpkin rind is very tough. I cut it off by laying the slices sideways on a chopping board and cutting downward. Chop pumpkin into 2” pieces

In heavy stockpot or Dutch Oven heat olive oil until hot, but not smoking. Throw in onions, celery and garlic. Cook, stirring occasionally and adjusting flame to keep vegetables from browning, until they begin to soften, about 5 minutes.

Add curry powder, red pepper, turmeric and cumin. Lower flame and cook, stirring occasionally, to allow spices’ flavor to bloom fully—about 5 more minutes.

Add spices and allow them to cook for a few minutes, stirring to keep them from burning.

Add pumpkin, stir to coat with spices and cook 5 more minutes, stirring occasionally and adjusting flame to keep vegetables from browning.

Add hot broth, cover pot, and bring to boil, then immediately reduce to low simmer.

Simmer broth and vegetables for 30 minutes, until very soft.

Spoon broth and vegetables into a food processor. Purée until very smooth. Depending on the size of your food processor, you may need to process in 2 batches.

Pour puréed pumpkin back into pot. (At this point, pumpkin soup can be set aside, stored or frozen until ready to serve. When ready to serve, thaw or reheat pumpkin over low flame, stirring occasionally to keep purée from scorching.)

Stir in cream and milk in any proportion you like—I like more cream. Heat for 1-2 more minutes. Ladle into tureen or bowls and serve. We like to accompany this soup with garlicky croutons.


Caramelized Seitan



Ingredients

  • 2-3T Worcestershire sauce
  • 1/2c water
  • 1-2T sherry or other sweet wine
  • 1c seitan, cubed
  • Cooking Spray

Directions


Whisk all marinade ingredients together and marinate seitan for at least
30 minutes. Drain the seitan reserving the marinade.

Heat a skillet over high heat. When hot coat with cooking spray and
throw in the seitan. Reduce the heat only slightly, when the pan starts
to dry and the seitan browns, pour in 1/4c marinade. let reduce until
thick and sticky. Scrape the skillet to rotate the seitan and pour in
more marinade. When seitan is brown on all sides pour in any remaining
marinade and turn off the heat. Remove from heat when there is still a
small amount of thick marinade coating the seitan.


Butternut Squash and Roasted-Garlic Bisque



Ingredients

  • 2 heads of garlic, halved crosswise
  • 1 t olive oil
  • 1/4 c (1/2 stick) butter
  • 3 c chopped onions
  • 3/4 c chopped carrots
  • 1/2 c chopped celery
  • 4 lbs butternut squash, peeled, seeded, cut into 1-inch pieces
  • 6 c vegetable broth
  • 3 T chopped fresh sage
  • 1/2 c plus 1 T whipping cream

Directions


Preheat oven to 350°F. Rub cut surfaces of garlic with oil. Put halves
back together to reassemble heads. Wrap each tightly in foil; bake until
tender, about 40 minutes. Cool garlic in foil.

Melt butter in heavy large pot over medium heat. Add onions, carrots and
celery; sauté until onions are beginning to soften, about 5 minutes. Add
squash, broth and 2 tablespoons sage. Bring to boil. Reduce heat; simmer
uncovered until squash is tender, about 25 minutes.

Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard
skin. Mash garlic with fork until smooth.

Stir garlic into soup. Working in batches, purée soup in blender until
smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered
until cold. Cover and keep refrigerated. Bring to simmer before
continuing.) Stir in 1/2 cup cream. Season to taste with salt and
pepper. Transfer soup to tureen. Drizzle with remaining 1 tablespoon
cream.

Sprinkle with remaining 1 tablespoon sage.