Wednesday, July 27, 2016

Day 207 White Bean and Tomato Soup

White Bean and Tomato Soup

3/4 Cup Dry Navy Beans
10 Fresh Sage Leaves
4 Cloves Garlic,peeled
3 Bay Leaves
6 Thyme Branches, leaves pulled off
3 Tablespoons Olive Oil
1 Yellow Onion, chopped
2 Tomatoes, chopped
Parsley Sauce

Parsley Sauce
1 Cup Parsley Leaves
2 Cloves Garlic
1/4 Teaspoon Salt
3 Tablespoons Vegan Parmesan, grated
1 Tablespoon White Wine

1. Put the beans in a large soup pot and cover with fresh water.  Add half the sage, 3 cloves of garlic, 2 bay leaves and thyme.  Add 1 Tablespoon of olive oil.  Bring to a boil.  Add a teaspoon of salt and cook the beans at a slow boil until they are tender.  Remove from heat and separate the beans and the broth.  Discard the herbs.

2.  Warm the rest of the oil in a soup pot with the remaining sage, garlic (chopped), and bay leaf for 1 -2 minutes.  Then add the onion and cook till it is soft.  Stir in the tomatoes and add 6 cups of bean broth.  Bring to a boil and simmer for 20 minutes.  Add the beans and cook 10 minutes.
Parsley Sauce

3.  Add the parsley sauce ingredients in a food processor and process till a sauce forms.

4.  To serve, pour the soup into a bowl.  Add a tablespoon of parsley sauce and sprinkle with vegan Parmesan cheese.

Soundtrack Pretty Lights - Taking Up Your Precious Time

Tuesday, July 26, 2016

Day 206 Spicy Pepper Soup

Spicy Pepper Soup

1 Dried Ancho Chili, seeded and chopped
3 Tablespoons Olive Oil
Leaves from 1 Stem Oregano
Several Stems Thyme, leaves removed
2 Tablespoons Rosemary, chopped
2 Bay Leaves
1/4 Teaspoon Ground Cloves
4 Cloves Garlic, chopped
1 Red Onion, sliced
1 Leek, white part only, sliced
1 Pound Sweet Pepper, sliced
1 Teaspoon Salt
2 Tomatoes, chopped
6 Cups Water
8 Ounces Green Cabbage, chopped
Saffron Aoili, for garnish (Day 199)

1.  Place the chili in a small saucepan.  Cover with water, bring to a boil and simmer for 20 minutes.  Blend into a sauce.

2.  Heat the olive oil in a soup pot with the herbs, bay leaves, ground cloves and garlic until aromatic.  Stir in the onion, leek, peppers and salt.  Stir well to coat the vegetables with oil.  Cover the pot and cook for 15 minutes.

3.  Add the tomatoes and water.  Bring to a boil.  Add the cabbage and cook for 20 minutes.

4.  Add the chili sauce.  Puree the soup until fully blended.  Garnish with the saffron aioli.

Soundtrack - Joan Baez - 75th Birthday Celebration

Day 205 Tomato Sandwich

Tomato Sandwich

4 Ounces Cheddar Style Vegan Cheese
1 Tomato, sliced
1/2 Cucumber, sliced
Red Onion, thinly sliced
Basil Mayonnaise
4 Slices Bread

Basil Mayonnaise
1 Cup Vegan Mayonnaise
1 Clove Garlic, minced
6 Tablespoons Basil, chopped
Salt and Pepper to taste
Basil Mayonnaise

1. Mayonnaise - Mix all ingredients together in a bowl.

2.  Preheat oven broiler.  Layer cheese on two slices of the bread.  Layer the tomato and onion on the other two.  Broil until bread is toasty and cheese is melted.  Move the tomatoes and onion on top of the cheese.  Generously spread the mayonnaise on the bread. Add the cucumber slices.  Season with salt and pepper.

Makes 2 sandwiches

Soundtrack Paul Simon - Songs from the Capeman

Monday, July 25, 2016

Day 204 After Dinner Juice

After Dinner Juice

1/4 Head Red Cabbage
3 Apples, cored
1 Inch Piece Ginger

Run all ingredients through a juicer.  Cool before drinking  or add ice.

Soundtrack Coldplay - A Head Full of Dreams

Day 203 Mango Gin Slushie

Mango Gin Slushie

1 Cup Frozen Mango
Splash Orange Bitters
1 Tablespoon Raspberry Liquor
1/3 Cup Old Tom Style Gin

Mix all ingredients together and blend with an immersion blender.

Soundtrack Lead Belly - The Smithsonian Folkways Collections

Saturday, July 23, 2016

Day 202 Summer Potato Soup

Summer Potato Soup

2 Tablespoons Earth Balance
6 Cups Water
1 White Onion, chopped
1 Bay Leaf
Leaves from 5 Branches of Thyme
1 1/2 Pounds New Potatoes, chopped
1 Teaspoon Salt
4 Tablespoons Olive Oil
1 Pound Tomatoes, chopped
1 Cup Basil Leaves
White Wine to taste

1.  Melt the Earth Balance in a soup pot with 1/2 cup water.  Add the onion, bay leaf and thyme.  Cook over medium for 5 minutes.  Add the potatoes and salt.  Stew for 5 minutes.  Add the rest of the water and bring to a boil.  Simmer until the potatoes are falling apart.
Tomato sauce

2.  Warm a tablespoon of olive oil in the skillet.  Add the tomatoes and cook over medium heat until the juice has evaporated and the tomatoes have thickened.
Basil sauce

3.  Combine 3 Tablespoons of oil and the basil leaves with at least 1 Tablespoon of white wine and salt to taste.  Blend with an immersions blender or food processor until a pesto like sauce is made.  Add more wine if necessary.
Soup after mashing potatoes

4.  Mash the potatoes in the soup pot with a metal potato masher.  Mix well, add the tomato sauce.  Cook till heat through.  Add the basil sauce and mix.  Add pepper to taste.

Soundtrack  Glen Hansard - Drive All Night

Day 201 Orange Midori

Orange Midori

Juice of 1 Orange
Splash of Blood Orange Bitters
1/3 Cup Old Tom Style Gin
1 Tablespoon Midori

Add all ingredients to a ice filled shaker and shake well.  Serve over ice.

Makes 1

Soundtrack Sing Me to Sleep - Various Artists

Friday, July 22, 2016

Day 200 Roasted Eggplant Soup

Roasted Eggplant Soup

1 Large Eggplant, cut in half
1 Large Red Onion, halved but not peeled
2 Red Bell Peppers, halved
2 Tomatoes
Olive Oil for brushing on the veggies
4 Thyme Branches, leaves removed
1 Bay Leaf
2 Cloves Garlic, chopped
1 Stem of Basil
1 Teaspoon Salt
2 Cups Stock
5 Cups Water
Juice of 1 Lemon
1 Cup Croutons
Roasted vegetables

1.  Preheat oven to 400F.  Place the eggplant, onion, bell peppers and tomatoes on baking sheets.  Brush the surface of the veggies with olive oil. Salt the surfaces.  Bake for 20 to 40 minutes.  The veggies should be well roasted and the skins loose and wrinkled.  Removed the skin from the peppers and tomatoes.  Peel the onions.  Roughly chop all of the vegetables.

2.  Warm 2 Tablespoons of olive oil with the thyme, bay leaf, garlic and basil.  After several minutes add the baked vegetables and salt.  Pour in the the water and stock.  Bring to a boil, reduce heat, cover and simmer.

3.  Pour the soup with an immersion blender.  Serve the soup with Saffron Aioli  and croutons.

Pairs well with Plungerhead Zinfandel

Soundtrack Mein Song - Dein Song, Various Artists

Day 199 Saffron Aioli

Saffron Aioli

2 Ounces Firm Tofu
2 Cloves Garlic, chopped
1/2 Teaspoon Salt
1/2 Cup Olive Oil
1/2 Teaspoon Cayenne Pepper
1/8 Teaspoon Saffron Threads, dissolved in 1/4 Cup Hot Water
Juice of 1 Lemon

Add all ingredients except olive oil in a food processor.  Pulse a few times to combine.  With the motor running, slowly pour the olive oil into the mixture.

Goes well with Eggplant Soup

Soundtrack Patti Smith - Peace and Noise

Thursday, July 21, 2016

Day 198 Corn and Pepper Chowder

Corn and Pepper Chowder

3 1/2 Cups Almond Milk
1 Yellow Onion, diced
1 Bay Leaf
4 Branches Parsley
1 Tablespoon Thyme
1 Tablespoon Oregano
8 Peppercorns
1 Bell Pepper, chopped
8 Ounces Tomatoes
1 Cup Water
 Ears Corn, husked and kernels cut from cob
1/2 Teaspoon Salt
4 Ounces Vegan Cheese, cubed
Decobbed corn

1.  Slowly heat the milk and half the diced onion and bay leaf, parsley, thyme, oregano and peppercorns.  Cook for 10 minutes.  Remove the parsley and bay leaf from the stock.
Milk stock

2.  Roasted the bell pepper until the skin is black.  Steam in a paper bag for 10 minutes.  Remove the skin and chop the pepper.

3.  Add the water and tomatoes to the milk stock. Add the corn kernels, pepper and remaining onion.  Cook for 30 minutes.   Add salt.

4.  Serve over cheese cubes.

Goes well with Marinated Eggplant

Soundtrack Vampire Academy - Motion Picture Soundtrack

Day 197 Potato Arugula Soup

Potato Arugula Soup

5 Tablespoons Earth Balance
7 Cups Water
3 Leeks, white parts only and slice
6 Ounces Arugula
1/2 Teaspoon Salt
1 1/2 Pounds New Potatoes, coarsely chopped
Pepper to taste
1/4 Cup Chives, sliced
Vegan Sour Cream to garnish
Mixed New Potatoes

1.  Melt the Earth Balance in a pot with 1/2 cup of the water. Add the leeks, arugula and salt ans stew covered for minutes over medium heat. Add the potatoes and cook 10 minutes.  Pour the rest of the water in the pot gradually and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 30 minutes. Add the chives.

2.  Taste soup and add more salt if necessary. Serve the soup with a grinding of black pepper and a dollop of sour cream.

Pairs well with  Albanian White Wine

Soundtrack The Hungar Games: Mockingjay Part 1 - Motion Picture Soundtrack

Day 196 Oatmeal Smoothie

Oatmeal Smoothie

1/2 Cup Lite Coconut Milk
1 Cup Water
1/2 Cup Rolled Oats
1 Cup Pineapple
2 Tablespoons Brown Sugar
1 Teaspoon Cinnamon

Combine liquids and oatmeal in the bowl of the blender.  Let sit for 5 minutes.  Add the remaining ingredients and blend until smooth.

Soundtrack Chvrches - Every Open Eye

Wednesday, July 20, 2016

Day 195 Spinach Soup with Indian Spicies

Spinach Soup with Indian Spices

6 Tablespoons Earth Balance
1 Red Onion Sliced
1 Clove Garlic, minced
3 Tablespoons White Rice
1/2 Teaspoon Salt
4 Cloves, ground
1 Teaspoon Cumin Seeds, ground
1/4 Teaspoon Nutmeg, grated
6 Cups Stock
1 Large Bunch Spinach, about 4 cups
1/2 Cup Almond Milk
Grated Peel and Juice of 1 Lemon
Pepper to taste
1 Cup Bread Cubes

1. Heat 3 tablespoons of the Earth Balance in a soup pot and add the onion, garlic, rice, salt, cloves, cumin and nutmeg. Cook everything over medium heat, stirring occasionally for 5 minutes.  Add 1 1/2 Cups stock and simmer for 10 minutes.

2.  Add the spinach to the pot and let them wilt down.  Add the remaining stock.  Bring to a boil and simmer 10 minutes.  Puree the soup with an immersion blender. Add the milk, lemon and pepper.
Skillet croutons

3.  Heat the remaining Earth Balance in a skillet and the bread cups.  Fry them until they are crisp and golden.  Serve the soup with the croutons and additional salt and pepper.

Soundtrack 90's Sweet 90 Hits - Various Artists

Day 194 Date Smoothie

Date Smoothie

3 Dates, soaked in water then chopped
1 Banana
1 Cup Frozen Mango
1 Teaspoon Seaweed
1/2 Cup Almond Milk

Mix all ingredients in a blender and process.

Soundtrack - Dave Matthews Band - Crash

Tuesday, July 19, 2016

Day 193 Asparagus Soup

Asparagus Soup

1 Pound Thin Asparagus, rough ends removed and chopped
3 Tablespoons Earth Balance
2 Leeks, white parts only and chopped
1/2 Teaspoon Salt
4 Tablespoons Parsley, chopped
5 Cups Asparagus Stock (Day 192)
1/2 Cup Almond Milk
Pepper to taste
Peel of 1 Lemon, grated
Nutritional Yeast, for garnish

sauteed asparagus and leeks
1.  Melt the Earth Balance in a soup pot, add the leeks and cook over medium heat for 3 minutes.  Add the asparagus, salt and parsley.  Pour in the stock and bring to a boil.  Cook at a simmer until the asparagus is tender.  Blend the soup with and immersion blender.  Reheat and stir in the almond milk and lemon peel.
Soup before blending

2.  Pepper to taste.  Pour into serving bowls and sprinkle with nutritional yeast.

Goes well with Wilted Spinach Salad

Soundtrack 4Reign Trips - The Resurgence

Day 192 Aspagus Stock

Asparagus Stock

The lower ends of a pound of Asparagus
Greens of two Leeks
1 Bay Leaf
1 Carrot, peeled and chopped
1 Celery Stalk, chopped
4 Parsley Branches
1/2 Teaspoon Salt
8 Cups Water

Combine all the ingredients in a large pot and bring to a boil.  Reduce heat and simmer 30 minutes.  Strain.

Use for Asparagus Soup.

Soundtrack  R3ne - Origin

Day 191 Banana Smoothie

Banana Smoothie

1 Banana
1/2 Cup Frozen Raspberries
1 Cup Frozen Spinach
1/4 Cup Brazil Nuts
1/4 Cup Lite Coconut Milk
1 Cup Water
1 Teaspoon Agave Nectar

Mix all ingredients in a blender.

Soundtrack  Jeezy - TM: 103 Hustlerz Ambition

Monday, July 18, 2016

Day 190 Marinated Eggplant

Marinated Eggplant

1 Large Eggplant
Olive Oil
3 Tablespoons Balsamic Vinegar
3 Cloves Garlic, sliced
1 Cup Basil Leaves
Grilling eggplant slices

1.  Slice the eggplant diagonally into 1/2 inch slices.  Brush each slice with olive oil on both sides and grill on both side until tender.
Marinating eggplant

2.  Layer the eggplant in a dish as follows: eggplant slices. salt and pepper, vinegar, garlic, then basil.  Add the next layer of eggplant and repeat until all ingredients are used.  Cover the dish and refrigerate for several hours before serving.

Goes well with Corn Chowder

Pairs well with Plungerhead Zinfadel

Soundtrack Epic AF - Various Artists

Day189 Popeye Smoothie

Popeye Smoothie

1 Cup Frozen Spinach
1 Cup Frozen Mango
1 Teaspoon Spiralina
1 Tablespoon Agave Nectar
I Tablespoon Fresh Ginger
1/2 Cup Lite Coconut Milk
1 Cup Coconut Water

Blend everything together in a blender

Soundtrack Young Thug - Slime Season 3

Sunday, July 17, 2016

Day 188 Jicama Orange Salad

Jicama Orange Salad

1 Large Jicama, peeled and cubed
Juice of 1/2 Orange
Juice of 1/2 Grapefruit
Juice of 1/2 Lemon
Grated Peel of 1 Grapefruit
1/4 Teaspoon Salt
2 Pinches of Cayenne
1/4 Cup Cilantro, chopped
2 Oranges, peeled and sectioned
4 Red Radishes, sliced and quartered
Mixed Salad Greens

1.  Put the jicama cubes in a medium bowl.  Add the juices, peel, salt, cayenne and cilantro and mix well.
Jicama marinating in the fruit juices

2.  Add the orange pieces either whole sections or chopped.  Add the radishes.  Mix well.

3.  Serve on a bed of salad greens.

Soundtrack - 100 Best Vivaldi

Day 187 Cucumber Smoothie

Cucumber Smoothie

1/2 Cucumber
1 Cup Green Grapes
1 Leaf Kale
2 Kiwis
1 -2 Cups Ice Water

Mix everything in a blender and enjoy.

Soundtrack Joe Perry - Self Titled Album

Day 186 Wilted Spinach Salad

Wilted Spinach Salad

1 Red Onion, quartered and thinly sliced
3 to 4 Slices Baguette per person
6 Tablespoons Olive Oil, plus more for brushing bread
1/2 Cup Kalamata Olives, halved
1 Large Bunch Spinach
1 Clove Garlic, minced
1 Tablespoon Oregano
2 Tablespoons Sherry
4 Ounces Soft Nut Cheese
Soaking onions

1.  Preheat the oven to 400F.  Brush the bread with olive oil and toast it in the oven until it is crisp and lightly brown.
Toasted baguette

2. Cover the onion slices with cold water and refrigerate till needed.  If the spinach leaves are large, trim stems and slice the leaves.

3.  Put the spinach in a large bowl and toss with the drained onions, garlic, oregano and sherry.  Break up the cheese and crumble over the salad and mix.  Heat the olive oil until very hot, but not smoking.  Immediately, pour it over the salad, turning the leaves with a pair of metal tongs so that the oil coats as many leaves as possible. Toss well.  Serve with toasted bread.

Goes well with Asparagus Soup

Pairs well with Riesling Spatlese

Soundtrack Joe Perry - Renewal Songs and Healing Rays