Day 72 Curried Cream of Vegetable Soup

Curried Cream of Vegetable Soup

This recipe make 8 cups of vegetable broth and uses the base vegetables for soup

Broth
2 Tablespoons Oil
2 Onions, chopped
8 Ounces Carrots, peeled and chopped
1 Pound Celery with leaves, chopped
1 Pound Potatoes, peeled and cubed
8 Ounces Sweet Potato, peeled and cubed
4 Ounces Mushrooms, sliced
12 Cups Water
3 Teaspoons Salt
1 Teaspoon Dried Thyme
1 Tablespoon Dried Rosemary

Broth ingredients

Soup
1 Tablespoon Curry
2 Cups Water
1 Cup Quinoa Milk
Salt and Pepper, to taste
Nutritional Yeast for garish

1. For the Broth:

Cooked vegetables in broth

Place oil in very large pan over high heat. Add onions, carrots, and celery.  Saute for 5 minutes to soften lightly.  Add potatoes and mushrooms.  Cook for another 5 minutes.  Add the water and seasonings.  Bring to a boil.  Reduce heat, cover and cook for 1 hour.  Strain with a sieve into containers.  The stock will keep for about 2 weeks in the refrigerator, so split between the freezer and refrigerator if you do not need all of it at once.

Broth for later

2.  For the Soup:

Recovered vegetables

Puree the vegetables with water and milk with an immersion blender.  Add the spices.  Sprinkle with nutritional yeast for serving.

Blended soup

Goes well with Polenta

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Day 71 Tofu Cutlets Marsala

Tofu Cutlets Marsala

1/4 Cup Potato Starch

1/4 Cup All Purpose Flour

1/4 Teaspoon Salt

1/4 Teaspoon Black Pepper, freshly ground

14 Ounces Extra Firm Tofu, drained, cut into 8 thick slices

4 Tablespoons Olive Oil

2 Large Shallots, minced

1 Teaspoon Thyme

10 Ounces (6 Cups) Mushrooms, sliced

1/2 Dry Marsala Wine

1 Cup Vegetable Broth

1 Tablespoon Tomato Paste

1. Preheat oven to 350F.

2.  Mix potato starch, flour, salt and pepper in a shallow dish.  Pat the tofu with a paper towel to remove excess moisture,

Frying the coated tofu

3.  Heat 2 tablespoons of oil in a large skillet over high heat.  Dredge 4 tofu slices in the  flour mixture. Add them to the pan and cook until crispy and golden on both sides.  Place on a baking sheet and transfer to the oven to keep warm.  Repeat with  the remaining tofu.

Marsala Wine

4.  Add the remaining oil, shallots, and thyme to the pan.  Cook until shallots begin to brown.  Add mushrooms and cook 3 to 5 minutes.   Add the Marsala and simmer for 1 minute.

5.  Whisk the remainder of the flour mixture with the broth.  Add to the mushrooms. Stir in the tomato paste.  Simmer and cook until thick and glossy.  To serve, spoon the sauce over the tofu.

Goes with Green Beans

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Day 70 Green Beans with Poppy Seed Dressing

Green Beans with Poppy Seed Dressing

1 Teaspoon Poppy Seeds
2 Tablespoons Olive Oil
1 Tablespoon Rice Wine Vinegar
1 Teaspoon Mustard
1/2 Teaspoon Honey
1 Shallot, minced
Salt and Pepper, to taste
1 Pound Green Beans

Toasting the poppy seeds

1.  Toast the poppy seeds in a small pan until fragrant, about 1 minute.  Transfer to a bowl.  Add oil, vinegar, mustard, honey, shallot, salt and pepper.  Whisk until blended.

Dressing

2.  Cook beans in a large pot of boiling water until just tender. Drain.  Add the beans to the dressing and toss to coat.

Goes well with Vegetable Polenta Bake

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Day 69 Polenta and Vegetable Bake

Polenta and Vegetable Bake

2 Tablespoons Olive Oil

1 Medium Eggplant, diced

1 Zucchini, diced

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper, freshly ground

1/2 Cup Water

10 Ounces Baby Spinach

1 1/2 Cups Marinara Sauce (See Day 57)

1/2 Cup Basil, chopped

14 Ounces Polenta (See Day 59)

1 1/2 Cups Vegan Mozzarella, shredded

1.  Preheat oven to 450F. Coat a 9 by 13 inch baking pan with oil.  

Sauteed Vegetables

2.  Heat olive oil in a large skillet over medium heat.  Add eggplant, zucchini, salt and pepper an cook, stirring occasionally until the vegetables are tender and beginning to brown.  Add water and spinach; cover and cook until wilted, about 3 minutes.  Stir to mix in.  Add the marinara sauce to the vegetables and heat through, 2 minutes.  Remove from heat and stir in basil.

Polenta lined pan

3.  Cut polenta to fit in a single layer in the prepared baking pan.  Sprinkle with 3/4 cup of cheese, top with the vegetable mixture and sprinkle with the remaining 3/4 cup cheese.  Bake until bubbling and the cheese is melted, about 15 minutes.  Let stand 5 minutes before serving.

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Day 68 North African Vegetable Stew with Tofu

North African Vegetable Stew with Tofu

2 Tablespoons Olive Oil
1 Teaspoon Cumin Seeds, ground
1/2 Teaspoon Caraway Seeds, ground
Pinch of Salt
1/4 Teaspoon Paprika
1/8 Teaspoon Cayenne Pepper
4 Garlic Cloves, minced
1/4 Teaspoons Black Pepper, ground
3 Cups Frozen Stir Fry Vegetables
28 Ounce Can Crushed Tomatoes
1/2 Cup Red Wine
15 Ounce Can Chickpeas, drained and rinsed
8 Ounces Extra Firm Tofu

Ingredients

1.  Heat oven to 400F.  Slice the tofu into 4 equal pieces.  Place in a pan and roast in the oven for 30 minutes.

Roasted tofu

2. Heat oil in a large pan over high heat.  Add the cumin, caraway, salt, paprika, cayenne, and black pepper.  Let sizzle for a minute for the flavors to infuse the oil.  Add the garlic and cook for a minute.

Spicy, sizzling oil

3.  Add the frozen vegetables and coat with the oil.  Cover the pan and steam until the vegetables are well heated.  Add tomatoes, wine and chickpeas.  Simmer at least 15 minutes while the tofu finishes roasting.

Steamed vegetables

4.  Ladle the stew into a bowl.  Slice a piece of the tofu and add to the top of the stew.  Makes 4 servings.

Stew

Goes well with baked potatoes.

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Day 67 Roasted Tomato Soup

Roasted Tomato Soup

2 Pounds Plum Tomatoes, halved
1 Red Bell Pepper, seeded and halved
2 Garlic Cloves, chopped
1 Tablespoon Olive Oil
1/4 Red Wine
1/2 Cup Parsley, chopped
1/4 Teaspoon Paprika
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Pepper
Cucumber, chopped, for garnish

Ready to broil

1.  Turn oven on to Broil.

Roasted tomatoes

2.  Place tomatoes and bell pepper on a baking sheet.  Broil until the skin is blackened.  Transfer the pepper to a paper bad and let it stem until cool enough to handle.

3.  Heat oil in large saucepan.  Saute garlic until lightly browned.  Add the tomatoes, including the skin. Reduce heat to medium. Remove the pepper from the paper bag and remove the skin.  Add the pepper to the soup.

4 Add the wine, parsley, and seasonings to the pot. Stir and cook until the tomatoes lose their shape. Use an immersion blender to blend the soup to a creamy texture.  Garnish with cucumber and serve.

Goes well with calzones.

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Day 66 Broccoli Slaw

Broccoli Slaw

4 Slices Tempeh Bacon
1 Large Head of Broccoli
1 Large Carrot, peeled
6 Ounces Coconut Milk Yogurt
1/4 Cup Just Mayo
3 Tablespoons Cider Vinegar
2 Teaspoons Sugar
1/2 Teaspoon Salt
Freshly Ground Pepper, to taste
8 Ounces Chopped Water Chestnuts
1/2 Red Onion, finely diced

1.  Cook tempeh in the microwave or a skillet until crisp. Chop coarsely.

2.  Slice the broccoli with a thin slicing disc in a food processor.  Slice or grate the carrot.

Dressing

3.  Whisk yogurt, mayo, vinegar, salt and pepper in a small bowl.  Mix the broccoli, carrot, tempeh, water chestnuts and onion.  Pour the dressing over and mix well.  Chill until serving time.

Goes well with sandwiches.

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