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Category Archives: vegetarian

Savory Mushroom Bean Soup…

Savory Mushroom Bean Soup…
I love the cold weather we’ve been having lately and when it’s cold like this I like to try new soups! I love a soup that is hearty and savory! This soup meets both of those requirements!

At first glance, you might not think that it’s either of those because it’s not a cream soup…the texture of the broth is thin and runny…but oh my, you will be surprised at how savory, warming and rich the flavors are! I love this soup and it will now be a winter (and summer) staple in my house!
First of all I need to give credit to the blog that I got this soup from. Gluten Free and Fabulous is a wonderful blog for great recipes that are gluten free…like this one!

Ingredients:
3 15 oz cans white beans (you can drain and rinse them if you want…I drained mine, but did not rinse them and I used 2 cans of northern and 1 can of cannellini – which are white kidney beans)
48 oz vegetable broth
20 ounces baby Bella mushrooms, sliced
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
4 tablespoons fresh thyme (if you can’t get fresh, then use 3 TBLS ground)
2 tablespoons fresh ginger, grated (I used ginger from a jar)
2 teaspoons salt
1 teaspoon pepper

Mushroom soup

Preheat the oven to 400F. Slice up the mushrooms and place on 1/2 of a baking sheet. Place the diced onion on the other half. Cover onions and mushrooms with 1 tablespoon of olive oil, half of the garlic, 1/2  teaspoon of pepper and a teaspoon of salt for each side. Sprinkle 2 tablespoons of thyme over the top and place in the oven for 10 minutes. Remove and turn the vegetables over and place back in the oven for 10 minutes.

While they are cooking, In a large pot add the vegetable broth, beans, grated ginger and 2 tablespoons of thyme. Cook over medium high heat and bring to a simmer.

Place about 4 cups of the broth (including beans) and the roasted onions into a blender or food processor and puree until smooth.  Add back to the stock pot, then add the mushrooms.

Reduce the heat to medium low, and cook for 30 minutes. It smells sooo good and tastes even better!

I served it with hard toasted rolls (and butter) and some grated cheddar cheese on top, but Parmesan would also be good…or no cheese at all!

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It’s sooo yummy and…it will warm your belly!

Serves 4-6.

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Posted by on January 20, 2014 in food, gluten-free, mushrooms, soup, vegetarian, veggies, Yummy

 

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The Best Potato Soup

This recipe is a combination of two recipes that I found in some old cooking magazines – they both looked really good – but together the recipes are amazing!

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Ingredients:

6 medium – large potatoes

2 large baking potatoes (baked peeled and coarsely mashed)

48 oz organic vegetable broth

1 TBLS sea salt

1 medium – lrg onion – chopped

1 cup chopped celery

2 cloves garlic (pressed and finely chopped)

3 cups half and half + 1 cup 2% milk

1/2 cup sour cream

1/3 cup all-purpose flour

1 cup (or more) shredded cheddar cheese

1/2 cup thinly sliced green onions – green tops as well

crumbled bacon (optional)

Instructions:

Chop up potatoes – Place broth/salt/onions/celery/garlic and potatoes in broth and bring to a boil – (do not add baked potatoes yet)

Reduce heat and simmer 20-30 minunutes until potatoes are tender

In a saucepan whisk flour and milk/half & half combo until smooth – Bring to a boil – stirring constantly – cook and stir for 2 minutes or until thickened – stir in the baked potatoes /  cheese – salt and pepper (to taste – approx 1/2 tsp salt & 1/4 tsp pepper) – stir in 1/2 cup sour cream – cook over medium heat until cheese is melted

Add milk/cheese mixture to vegetable mixture and stir to combine (do not drain vegetable broth off)

Garnish with green onions – a little shredded cheese – and crumbled bacon (if desired)

Serve with warmed hard rolls – DELISH!!

 
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Posted by on December 31, 2013 in Bacon, Comfort Food, food, potatoes, soup, vegetarian, veggies, Yummy

 

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Mushroom and Cheesy Polenta

Mushroom and Cheesy Polenta

This dish was soo yummy, oh my. If you like grits and you like mushrooms in a savory garlic and shallots wine sauce, then you’re going to LOVE this dish!!

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I know what they say about Polenta – that it’s the same thing as grits… But I think there is a slight difference. Polenta is made with a very finely ground corn meal (usually yellow corn meal) and it’s got more of a porridge consistency to it…However, regardless if you think polenta and grits are the same thing or not though, this meal is very very tasty and I don’t think it would have been the same had I used grits!

Okay so here are your ingredients to feed 2-3 people. You’ll probably have some polenta left over but you can have that the next morning with your eggs 🙂

ingredients:
– 2 pkgs portobello mushrooms, sliced or diced – whichever you prefer (approx 20 or so medium-sized mushrooms)
**you can also use a mixture of mushrooms (which is what I intend to do next time – shitake, oyster, portobello – whatever your favorites are).
– 3 garlic cloves (chopped)
– 3 small shallots (chopped)
– 2 TBLS olive oil
– oregano seasoning
– rosemary seasoning
– thyme
(Anytime you can use fresh spices do it! You’ll be grateful you did! But store-bought spices are good too)
– salt
– pepper
– 1/4 cup white wine
– 1/4 cup veggie broth
– 1 TBLS butter
– 1 cup finely ground yellow or white cornmeal (I used Arnett’s stone ground fine ground white)
– 1 – 1.5 cups cheese(s)- grated (the recipe called for Parmesan cheese, but I did a mixture of smoky cheddar, a Vermont white cheddar, and Parmesan- YUM)

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I started cooking my Polenta first so that it can be cooking while I’m preparing the mushrooms. To cook polenta you use 3 parts water to 1 part finely ground corn meal. However, I wanted mine to be not so firm, so I used 4 parts liquid to 1 part corn meal.

In fact, I used 3 cups of vegetable broth and 1 cup of water to 1 cup corn meal. You can also use chicken broth if you want that flavor.

Bring the liquid to a rolling boil, then add your corn meal S L O W L Y stirring with a whisk as you add. I also added some oregano, rosemary, sea salt and pepper to this mixture. Reduce to low heat, cover and cook, stirring occasionally, until thick and creamy (approximately 15 minutes). Stir in the cheese. Remove the polenta from the heat.

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To make the mushroom mixture:

In a large pan (I used a large fry pan) heat 2 TBLS olive oil over high heat. Then add the diced garlic and shallots, slightly caramelizing these before adding the mushrooms. While the mushrooms were cooking, I added some thyme and oregano to taste (I didn’t have fresh, but that would have been even better!)

When the mushrooms have cooked down (they create their own water), add 1/4 cup white wine and 1/4 cup veggie broth. Allow this to cook until it begins to thicken, season with salt and pepper to taste. Then add 1 TBLS of butter.

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Serve a cup or two of the polenta topped with a cup or so of the mushrooms. Sprinkle with grated cheese of your choice (I used Vermont white cheddar) and enjoy!!

Mmmmm, I loved this dish so much that I want some more right now because writing about it is making me want some 🙂 I hope you enjoy it as much as I did!

 
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Posted by on September 1, 2013 in Comfort Food, food, vegetarian, veggies, Yummy

 

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Cumin Lime Black Bean Quinoa Salad (lettuce wraps)

I have prepared this dish twice so far this week. The first time we ate it by itself with a side of fruit. Tonight we ate it in lettuce wraps topped with tomatoes and sriracha and with a side of baked potato topped with a little garlic, yogurt and butter. Yum!!!

This recipe comes from Oh She Glows

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Here’s the recipe:

ingredients:

(For the salad)
– 1 cup uncooked quinoa [pronounced KEEN – WAH] (3 cups cooked)

– 1 (15 oz.) can black beans (or 1.5 cups cooked), drained

– 1.5 cups cilantro, finely chopped (or you can use parsley)

– 3 small – medium carrots, julienned

– 4 green onions, chopped

– fine grain sea salt and black pepper to taste

(For the dressing)
– 3 Tablespoons fresh lime juice (about 1 lime)

– 2 Tablespoons extra virgin olive oil (or coconut oil)

– 1 large garlic clove, minced

– 1 teaspoon cumin

– 1 teaspoon pure maple syrup (or other liquid sweetener)

– 1/2 teaspoon fine grain sea salt

Instructions:

1. Rinse quinoa in a fine mesh sieve. Put together in a pot with 1.5 cups of water or vegetable juice and bring to a boil. Then lower heat and cover with a lid. Simmer on low heat for 15 minutes until quinoa is fluffy and all water is absorbed. Remove from heat and allow to sit with the lid on for another 5 minutes.

2. In a large bowl, toss the quinoa, black beans, cilantro (or parsley), carrots, and green onions.

3. Whisk together the dressing in a small bowl. Pour dressing onto salad and toss to combine. Season with salt and pepper to taste.

This salad is good chilled or served warm. Try it both ways and see what your favorite is. I think I like it warm best.

 
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Posted by on August 21, 2013 in food, gluten-free, vegetarian, veggies, Yummy

 

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Fresh Spring Rolls with Mango Dipping Sauce (from Deliciously Ella)

Fresh Spring Rolls with Mango Dipping Sauce (from Deliciously Ella)

Here is a recipe that I found on Deliciously Ella – a blog that has delicious recipes that are gluten, dairy, meat and processed free foods! Hope you Enjoy!

Fresh Spring Rolls with Mango Dipping Sauce

Ingredients to feed 2 people

– 10 rice paper rolls

(For the Dipping Sauce)

– 1 mango

– 1 avocado

– 1/2 small jalapeño pepper

(For the Fillings)

– 1 large carrot

– 1 red pepper

– 1 zucchini

– spinach leaves

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To make the Dipping sauce:

Peel the mango and avocado (remove their stones) and place the flesh into a food processor along with the de-seeded jalapeño pepper. Blend until smooth…pour into a bowl for dipping.

To make the Filling:

Peel the carrots and then chop the carrots, zucchini and pepper into thin julienned strips. I also cut thin strips of mango and included a strip of mango in each roll.

To make the Rolls:

Place one sheet at a time of rice paper into a bowl of warm water for a few seconds (until softened). Then place rice paper on a plate (flattened) and place a spinach leaf or two in the middle, drizzle a teaspoon of the mango mixture onto the spinach and top with the veggie strips. Fold the top and bottom of the rice paper over then roll tightly from the side. Dip your roll in the mango sauce and enjoy!

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Oli doesn’t really like this kind of stuff, so we made him gluten-free rice pasta mac n cheese with strawberries and yogurt!! Then we had to eat the leftover mac n cheese because there was just too much for one little boy ;)! Then of course we had to add sriracha sauce (which is good on everything) and a glass of mango/strawberry wine 🙂

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Personally I do not like the texture of rice paper…it’s gummy and chewy and I’m just not fond of that texture…although it tastes good. So Jenny came up with sautéing the entire finished roll in a little coconut oil…so I did that and it was yummy!! I sautéed my 4 rolls in about a teaspoon of coconut oil until they were crispy brown on the outside, which also stir fry – cooked the veggies inside – and they were sooo yummy that way!! Your choice, but it is an option if you don’t like the texture of rice paper!

Enjoy!!

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Posted by on August 21, 2013 in food, gluten-free, rice paper, vegetarian, veggies

 

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