Day 127 Pea Soup with Mint

Pea Soup with Mint

3 Tablespoons Earth Balance
Green Stock (Day126)
1 Cup Shallots, thinly sliced
2 Pounds Frozen Peas
1 Teaspoon Salt
Mixed Peppercorns, ground
4 Ounces Silken Tofu
3 Sprigs Mint, leaves chopped for garnish

Melt the butter in a soup pot with 1/2 cup stock.  Add the shallots and cook for 7 to 10 minutes until soft.  Add the peas and salt.  Add enough stock to cover, about 5 cups.  Bring to a boil, reduce heat and simmer for 30 minutes. Add tofu. Using an immersion blender, blend until smooth.  Add pepper to taste.

Sliced shallots

Serve with chopped mint.

Soundtrack - Lincoln Durham - Revelations of a Mind Unravelling

Day 126 Green Stock

Green Stock

1 Pound Sugar Snap Peas, trimmed and sliced in half
10 Lettuce Leaves
1 Carrot, peeled and chopped
1 Celery Stalk with Greens, chopped
1 Bunch Green Onions, trimmed and chopped
1 Bay Leaf
2 Teaspoons Salt
2 to 3 Quarts Water

Simmering stock

Combine all the ingredients in a stock pot and bring to a boil.  Lower the heat and simmer for 1 hour. Strain the stock, but save the vegetables for veggie burgers.

Finished stock

Makes about 8 Cups.  Freeze any that will not be used in a week.

Goes well with Pea Soup with Mint

Soundtrack Die Antwoord - Donker Mag

Day 125 Fennel and Mushroom Stir Fry

Cooking at the campsite

Fennel and Mushroom Stir Fry

1 Clove Garlic, minced
1/2 Teaspoon Kosher Salt
1 Lemon, zested and juiced
1/4 Teaspoon Fennel Seeds, ground
5 Tablespoons Olive Oil
8 Ounces Mushrooms, sliced
1 Fennel Bulb, chopped
1 Tablespoon Fennel Greens, chopped
1/4 Cup Parsley, chopped
 Salt and Pepper to taste
2 Ounces Nutritional Yeast

1. Whisk the garlic, salt, lemon zest and juice, fennel seed and olive oil together to make a lemony vinaigrette.

Lemon vinaigrette

2.  Mix the mushrooms, fennel and parsley.  Toss with the vinaigrette.  Season with salt and pepper.  Mix in the nutritional yeast.

3.  This can be eaten cold as a salad.  Otherwise, heat in a skillet until evenly warm.  Do not cook until mushrooms are soft.


Goes well with Pasta and Tomatoes

Soundtrack - Alice Cooper - A Fistful of Alice

Day 124 Camping Mimosas

Camping Mimosas

This is not so much a recipe, but a description of how we start the day when we camp.  Coffee and tea always come first.  We bring a large tea kettle for hot water that is heated up on the camp stove.  We have a plastic, travel pour over for Tommy's coffee.  After the caffeine and breakfast, out come the mimosas.  Music festivals do not allow you to bring in any glass.  All alcohol must be in cans, plastic or boxes.  

1 Can of Sofia Sparkling Wine, per drink

Fresh Squeezed Orange Juice (juiced at home)

Pour into plastic wine glass.  

Soundtrack - whatever your closest camping neighbor is blaring.

Day 123 Modern Baked Beans

Modern Baked Beans

1 Tablespoon Olive Oil
Onion, chopped
Carrot, chopped
Bell Pepper, chopped
Garlic Clove, chopped
Can Black Beans, drained
Can Kidney Beans, drained
1 Cup Spinach, sliced
1/4 Cup Yellow Mustard (Day 121)
1/4 Ketchup
1 Tablespoon Brown Sugar
1 Tablespoon Soy Sauce
Salt and Pepper to taste

Sauteed vegetables

1.  Heat olive oil in a large skillet.  Add onions.  Cook for 5 minutes.  Add carrots, cook until soft.  Add pepper and garlic, cook for an additional minute.

2.  Add the beans, heat through.  Add the spinach and cook until it loses its shape.  Stir in the mustard, ketchup, brown sugar and soy sauce. Cook until creamy.  Salt and pepper to taste.

Goes well with pasta.

Soundtrack Adele - 21

Day 122 Tomato Spinach Flatbread

Tomato Spinach Flatbread

1 Recipe Onion Focaccia - (Day 120 adjusted.)  Just make the bread, do not add the onion layer.  Add 1 Tablespoon of Fresh Rosemary after the first rising. Roll the dough into a square.  After the second rising, follow the recipe below.

Dough ready for 2nd rising

Preheat oven and pizza stone to 450F for at least 30 minutes.

Sauce

Sauce
1 Cup Nutritional Yeast
2/3 Cup Water
2 Garlic Cloves, minced
2 Tablespoons Ranch Dressing (Day 112)
1 Teaspoon Salt

Mix all ingredients together and spread on the risen bread.

Toppings

Toppings
Spinach Leaves
Tomato, thinly sliced
Onion, thinly sliced
1/3 Cup Chickpeas, cooked
Salt and Pepper to taste

Layer the toppings on the sauce.  Bake for 30 minutes.

Ready to cook

Soundtrack - The Shrine - Bless Off

Pairs well with  Chateau Grande Cassagne Rose

Day 121 Yellow Mustard

Yellow Mustard

3/4 Cup Powered Mustard
3/4 Cup White Vinegar
1/2 Cup Water
1 Teaspoon Turmeric
1 Teaspoon Kosher Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Paprika
1 Teaspoon Potato Starch

In a medium bowl, whisk together all of the ingredients until smooth.  Pour the mixture into a saucepan and simmer over low heat for 8 to 10 minutes, stirring frequently.  Pour the mustard into a jar.  It will thicken as it cools.  Store in the refrigerator for 2 o 3 months.

Goes well with sandwiches.

Soundtrack Thousand Foot Krutch - Set It Off