rants & recipes

Archive for the ‘soup’ Category

Vegan Tomato Cream Soup

Posted by trktos on 19-March-2011

Sick house here … luckily, not too bad though and already getting better by day 2 of sniffling … still, though, I wanted something hot and soupy, so I made a pot of tomato cream soup today. Turned out pretty good, though I will make some adjustments next time.

Ingredients:

  • 1 small onion, sliced
  • 3-4 cloves garlic, diced
  • handful of sun-dried tomatoes
  • olive oil
  • 28 ounce can of crushed tomatoes (mine had basil)
  • about 1 1/2 cup pizza sauce
  • dash soy sauce
  • 3 cups water
  • 2 vegetable broth cubes
  • 1/4 cup vegan margarine
  • scant 1/4 tub of tofutti cream cheese
  • 1 cup unsweetened mimic cream

Instructions:

  1. Sautee onion, garlic and dried tomatoes in some olive oil.
  2. Put canned tomatoes, pizza sauce, soy sauce, water, vegetable cubes and margarine in a stock pot. Add cooked onion, garlic and tomatoes.
  3. Heat to a boil and allow to simmer for about 20 minutes.
  4. Turn off heat, blend with an immersion blender.
  5. Add cream and cream cheese, continue to blend until smooth.
  6. Serve hot.

 

Notes:

  • Next time,  I will decrease the mimic cream … mimic cream has a flavor that I don’t really like and 1 cup is too much, in this recipe. I’ll probably go for 1/3 cup and make up the difference with broth.
  • I will probably decrease the cream cheese a bit, too.
  • I may add some cooked potato for thickener, and experiment with adding a sort of roux, as many recipes online call for flour.
  • With a few tweaks, this could definitely become a go-to meal for sick soup. And no chickens have to die.

 

 

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Chicken Noodle Soup

Posted by trktos on 6-November-2010

Ingredients:

  • 3 carrots, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • olive oil
  • 1/4 cup margarine
  • 8 ounces mushrooms, sliced
  • 6 cups water
  • 2 vegetable broth cubes
  • 3 bay leaves
  • dash soy sauce
  • salt, pepper
  • 8 ounces fetticini, uncooked, broken into quarters
  • from this chicken recipe, I used 1/2 the “chicken”, plus the cooking broth (1 cup) from both “chickens”

Instructions

  1. Sautee the onions, garlic and celery in some olive oil for a few minutes.
  2. Add remaining ingredients, except chicken and noodles.
  3. Bring to a boil.
  4. Add noodles. Simmer until noodles are done.
  5. Turn off heat and add “chicken”.

 

Notes:

 

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Finally, Soup!

Posted by trktos on 6-November-2009

I’ve been trying to make some soup for a while, but have neglected to get things started early enough. Which is to say, before Evin gets home and objects to soup. Finally, last night, I managed to get a jump on things … and just in time, too, because I had some veggies that just needed to be used up and no real ideas for anything else to do with them.

Cabbage Amaranth Soup

  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1/2 head green cabbage, sliced into thin shreds
  • ~ 10 sun-dried tomato halves, minced
  • 3/4 cup amaranth
  • seasoning, maybe about 1/2 tsp each of rosemary, thyme; 1/4 tsp each of ground savory, ground sage, caraway seeds; 2 bay leaves, salt and pepper to taste
  • ~ 1 tbsp Better Than Chicken bouillon
  • 1 bouillon cube
  • ~ 2 tsp marmite
  • ~ 2 tbsp tomato paste
  • dash soy sauce

Hold out cabbage and cauliflower. Almost cover remaining ingredients with water. Bring to a boil, simmer for about 10-15 minutes(?). Add cabbage and cauliflower and cook until done.

Anyway, a hearty, satisfying soup but could have used a tad more flavor. It would be good with some spicy sausage. Next time.

crw_9781

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Celery Root!

Posted by trktos on 16-October-2009

veganmofo2009

One of the goals I had in mind for this month was to cook at least one food we’ve never had before. Another goal is to try to prepare some recipes from my pitifully neglected stash of vegan cookbooks. I drug a bunch of the out a few days ago and while looking through them, I found a soup recipe that called for celery root, which we’ve never (knowingly) had and French lentils which we’ve not cooked either (although, not quite as novel because a lentil is pretty much a lentil, in my book).

French lentils, if you haven’t seen them, look like this:

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Kind of marbled and green. And smaller than red lentils. (Actually, probably a similar size to a whole red lentil, which I think are typically split.) They definitely don’t take as long to cook as normal brown lentils. The cookbook said they are lower in starch than brown lentils. And they definitely have a discernibly different flavor.

Celery root, if you haven’t seen one, looks like this:

crw_9483

Strange, gnarled looking things, with the beginnings of celery sprouting from their tops. Peeling these was easier than I expected. But, then again, I was expecting that task to be rather difficult. It was easy with a knife and didn’t “waste” as much root as I anticipated.

Inside, celery roots are white and semi-spongy – they remind me of parsnips a little bit. And they have a distinctly, rather strong, celery-like smell. Or rather, they imparted such a scent to my hands, which still smell, even now.

The texture of the cooked chunks of celery root was not what I was expecting, at all. They seemed to take in quite a bit of liquid and were light and juicy. Maybe like turnips? I’m not really sure why I think that, because I have no idea about what texture a cooked turnip has. (Just now reading at wikipedia – they are also called ‘turnip-rooted celery’, so maybe?)

Anyway, for dinner, I used these two new-to-us foods in “Creamy French Lentils with Celery Root and Garlic”, from The Complete Vegan Cookbook.

crw_9489

A perfect soup for this cold, wet, horrible weather we’re having.

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“Clean out the ‘fridge” Soup

Posted by trktos on 23-September-2009

Another soup that garnered an “acceptable” from Evin.

Ingredients

  • 1 large onion, sliced
  • 10-15 sun-dried tomato halves, diced
  • 3-5 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 2 medium potatoes, peeled and chopped
  • 1 medium eggplant, peeled, chopped, salted, waited for, rinsed, squeezed (whew, don’t you just love eggplant?!)
  • about 1 cup lentils, soaking beforehand will reduce your cooking time
  • 16 ounces mushrooms, washed and sliced
  • Seasoning:
  • 2-3 tbsp tomato paste
  • 2 tsp marmite
  • 2 tsp dark miso
  • 1 tsp thyme
  • 1 tsp rosemary
  • dash red pepper flakes
  • dash or two celery seed
  • ~ 1 tbsp soy sauce
  • salt, pepper

Instructions:

  1. Saute onions, garlic and carrots in some oil, in a stock pot for a few minutes.
  2. Add remaining vegetables and lentils. Add water, a few inches less than would cover your veggies.
  3. Simmer until lentils are done.
  4. At some point, prior to done-ness, add your seasoning ingredients.
  5. Serve with crackers.

Notes:

  • Regretfully, I had spinach to add but forgot it.
  • Photo below by Evin. Camera flash was screwing up for me.

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