Vegetarian Red Posole with Jackfruit (Instant Pot)

 Jackfruit does a great job subbing for pork here.  This is a riff on this posole.

Ingredients: 

Group One:

3 guajillo chilis

4 cloves minced garlic

1 small white onion, diced

1 TB ground cumin

2 TB red chili powder

1 can tomato paste (I had to get creative and use 4 TB of harissa paste once instead, and it was great)

Group Two:

3 cans hominy

2 cans jackfruit (make sure you get young jackfruit canned in water, not ripe or canned in syrup)

2 bay leaves

3 cups broth, 4 cups water

To serve: 

Quartered limes, cilantro, sliced avocado, plain yogurt, greens dressed with lime and olive oil, etc. as you prefer

First, halve and de-seed the chilis, and toast them for a few minutes per side in a dry skillet, until they char a bit.  (You may need to open a window).  Put them aside.

Add olive oil to the skillet, and cook the onion and garlic until onion softens, then add the rest of Group One (cumin, chili powder, tomato paste) and cook together.  

Drain the hominy and jackfruit, then add all Group Two ingredients to the instant pot along with the contents of the skillet AND the charred peppers you set aside.  Cook on high pressure for 17 minutes, use quick release, remove the guajillos and bay leaves, and eat.

Hearty Fava and Kale Soup with Polenta Croutons (Instant Pot)

Ingredients

For Soup:

Group One:

1 small white onion, diced

4 cloves minced garlic

2 TB herbs de provence 

Pinch kosher salt 

Pinch crushed red pepper 

Group Two:

1 lb dried fava beans 

4 cups broth, 4 cups water

Group Three: 

1 bunch of kale, washed and torn

For Croutons:

1 polenta log (the firm kind)

Olive oil, salt

More garlic if you like 

To top:  

Hard white cheese and good olive oil

Arugula dressed with olive oil, salt and lemon juice

Cook the onion and garlic in olive oil in a skillet.  (You can do this in the bottom of the instant pot on "saute," but I've had that cause a "burn" error often enough that I prefer to use a separate pan.)  After about 5 mins when the onion softens, add the herbs de provence, salt, and red pepper flakes.  

Put the Group Two ingredients in the instant pot, then add the contents of the skillet (Group One).  Set to cook at high pressure for 20 minutes.  

Meanwhile, make the croutons:  cut the polenta into cubes, coat skillet in olive oil, heat to medium, throw the cubes in, add salt and garlic or whatever other herbs you like, cook (tossing periodically) until browned.  

When the instant pot is done cooking, use the quick release method and stir in the kale immediately, then use an immersion blender or potato masher to get the consistency you prefer.  Top with the polenta croutons, dressed arugula, a swirl of olive oil, and grated hard white cheese.

Instant Pot Split Pea with Spinach, Lemon, and Ethiopian Spices

Tonight I made this soup in the Instant Pot (which, when you're a vegetarian trying to get protein, is a pretty lifesaving legume-cooker).

I subbed split peas for lentils because that's what I had, and served over rice with yogurt on the side. Pressure cooked a little extra (13 mins instead of 10) because of using split peas, although I bet they would have been fine after 10 - they were pretty liquified.  I did find it needed more lemon juice and salt than called for.  It was delicious!

Chicken Soup With Jalapeño and Lime

Years ago, I worked at a shelter for kids who'd crossed the border without an adult.  Not only were the kids from many different countries, the staff were as well. I would have a steaming cup of cafe con leche set in front of me while I worked a night shift, or walk into a staff meeting to find the largest soup pot I'd ever seen perched on the stove top and filled with posole. But there was no day of the week that I looked forward to more than chicken soup day, where inevitably a chicken soup spiced with jalapeño and cumin bubbled on the stove.  I never could pinpoint which country it originated from, and failed to ever get a clear recipe from the several cooks who'd make it.  I searched and searched the internet, to no avail.

A few things were consistent - the chicken legs would be left on the bone, perched in your soup bowl with the meat tenderly falling off.  The rice wouldn't be cooked in the broth, but separately, then passed around for you to add as you please. Sometimes there were large slices of jalapeño nestled amongst the veggies, but there was always a kick to the broth. And besides the bowl of rice, other toppings would be passed around the table as well.  Cilantro, more onion, avocado, more jalapeno - which the teenagers would pass behind me, laughing about how I couldn't handle the heat. Lastly, there was lime or lemon to squeeze over the top of it all, brightening the flavor and bringing the dish over the top.

K helped me recreate the recipe based on the tips I'd been given and the strong memories of the nose and the tongue. It's the kind of soup that feels healing, somehow, and that warms you to your core on a cold winter's day. Below, our best attempt.

3 large carrots
5 stalks celery
2 large yellow onions
2-4 cloves of garlic
2-3 jalapeños
3 to 5 pounds bone-in chicken legs
Cumin
Salt
Pepper
Water or Stock

To top:
Lime/Lemon Wedges
Avocado
Cilantro
Yogurt
Cooked Rice
Radish
Cheese
Tortillas

Chop and peel carrots, celery and onion into large, bite-size pieces. Dice the garlic finely. De-seed and chop jalapeño, taking note of how spicy they appear to be.  Add celery, onion, and carrots to a large pot with a few tablespoons olive oil.  Saute in the bottom of the pot until the onions are translucent. Add the jalapeño and garlic, to taste, and saute a bit more.

Add chicken legs and saute a bit to brown the skin. Cover with roughly 8 cups of water or chicken stock. Bring entire pot to a boil, then reduce heat to a simmer.  Skim foam continually as it rises to the top.  Taste occasionally, adding more jalapeño or cumin as personally preferred. Simmer the soup for at least an hour, until the chicken is tender and falling off the bones.

While the soup is simmering, cook rice and prepare toppings.  Set tables with toppings in bowls to be shared around the table.  Serve soup with lime, cilantro rice, and yogurt at the least, in addition to any other desired toppings (other suggestions above).

Late Winter Meals: Eating Lately (Refried Beans with Veggie Hash and Eggs, Sausage Soup, and Polenta Bowls)

It's been a long winter here in Boston. This week we have a reprieve, but since the God of Prediction Nate Silver says we're probably gonna get more snow, well, I thought I'd better post our late winter staple meals. I'm starting to move onto lighter fare, but I'm sure that these three will make at least one more appearance each before it's really spring.

Sausage Soup
I've made soooo many variations of sausage soup this year. I took photos of none. But! Look! Someone else already did a better job than I ever could on the food photography and recipe development front! Lucky for you, Deb Perelman's version is delicious and hearty, with sausage, lentils, chard, and garlic. I subbed the carrots and celery for potatoes and red peppers and think it was the favorite attempt of the season.

Refried Beans with Veggie Hash and Eggs
A pretty standard improvised weeknight meal for us. I just pick my favorite veggies -- usually red peppers, potatoes, jalapenos, garlic, shallots, and kale -- chop 'em up and saute them in olive oil, with tons of salt and pepper.

Right before they're finished I clear two little spaces in the pan for my eggs, crack 'em and fry in a bit of butter while the veggies finish cooking. Serve it up with hot refried beans and either rice or warm corn tortillas. Sharp cheddar and avocado are always welcome additions, and spooning on some of this hot chili garlic sauce is a must.

Polenta Bowls
A long time ago, Annalise tried to sell me on Joy the Baker's Baked Polenta with Tomato and Basil. Ever the know-it-all, I assured her I wouldn't like it. Then I moved to Boston now I make my own version of it at least weekly. My apologies for the condescension, sweet sister. Clearly, you know what's up and what's good.

We skip the baking, preferring bowls of soft, cheesy stovetop-polenta made as per the instructions of the package, plus a little extra Parmesan and butter. I like to make a simple marinara from tomato paste for our bowls. So easy, so good, so damn cheap. Just dice some garlic and onions, cook in olive oil, add a 6 oz. can of tomato paste, Italian spices, 1 and 1/2 cups water, and a pinch of sugar. Then simmer. I sometimes throw in white beans, mushrooms, peppers, or whatever else for substance and nutrients.

Want to make a quick meal, and have no time for marinara? Just throw some grape tomatoes in when you add the polenta to the boiling water. They'll burst, and you can just serve it all up with some pesto. Or add a pat of butter and wilted greens.

Food Allergies and Ethics
All gluten free. Sausage soup - not vegetarian. But you got that, right? None of this is vegan. Sorry about that, but the theme of this winter was "it snowed and I ate cheese."

Kale in Harissa-Yogurt Broth

I have a nasty, annoying cold/cough thing, and all I want to eat are spicy brothy soups.  I don't want to cough all over everyone at my local Thai place, so I made this instead.  Virtually no effort and it was exactly what my sinuses and I needed.

4 cups broth (nothing too strong - I used bone broth that I make every few months and keep frozen, my one weird unvegetarian dietary tendency)
2 TB harissa paste or spice mix (or as much as you can stand)
1/2 TB fresh ginger paste (or more if you like)
1 bunch kale, destemmed (or whatever leafy greens)
Salt
1/2 cup to 1 cup plain yogurt

Heat the broth, stir in the spices, adjust the flavor, cook the kale in the broth. Stir in the yogurt when you serve.  

Simple Garlic Soup

I came home from a long holiday trip to Alaska with a terrible cold and little in the fridge. Faced with potatoes, garlic, and chicken and peppers that I knew were reserved for a dinner P wanted to make, I decided to try my hand at a simple garlic soup. The result was gorgeous: savory, warm, and perfect for a winter cold.

Simple Garlic Soup
adapted from recipes by The Splendid Table, Brooklyn Supper, and Serious Eats

3 heads garlic
3-4 medium yellow potatoes
1/4 yellow onion
1 box beef broth (if available: any kind of stock, or even water and wine, will do)
Olive Oil
Salt
Black Pepper
Thyme
Heavy Cream (optional)

Preheat your oven to 400 degrees Fahrenheit. Chop the tops off of 2 heads of garlic and drizzle with olive oil. Roast in oven for 20 minutes or until fully soft. Remove from heat and let cool.

While your garlic is roasting, peel and smash the cloves from the remaining garlic head. Rinse and dice your potatoes, and dice your small piece of onion. Cover the bottom of a soup pot with a generous layer of olive oil and add garlic, potatoes, onion, pepper, salt, and thyme. Heat to medium-low and let saute slowly with the lid on. Check every five minutes to make sure nothing is getting too brown. After 15 minutes or so, add the beef broth and let simmer.

Once your roasted garlic heads are cool, remove the skin and add to your pot. After simmering for a bit longer, add a bit of water to thin things out (unless you weren't using stock to begin with), then use an immersion blender until smooth. Drizzle in heavy cream or milk if you have it on hand, stir and enjoy.

Serves two.

Food allergies and ethics
Gluten-free so long as you use gluten-free broth, I prefer Pacific Brand. To make vegetarian, substitute beef broth for a flavorful veggie stock. Vegan if you use veggie stock and skip the heavy cream.

Tom Kha, no Gai

This is a quick and easy way to get some bone-warming Thai flavors onto your table. I took lots of weeknight-friendly shortcuts, and the soup was still utterly satisfying,

Ingredients:

Veggie bullion (or chicken broth)
3 TB lemongrass in a tube (or 4 stalks lemongrass, chopped into 4-inch lengths and smashed with the back of a knife)
3 TB ginger in a tube (or a big, hand-sized hunk of ginger, peeled, chopped and smashed with back of knife)
4-5 Thai chilis, stems chopped off (or Sriracha to taste)
Juice of 1 - 2 limes
Chopped kale - or, if you prefer, the more traditional add-ins of chicken and/or mushrooms
1 can coconut milk
2 TB fish sauce (vegetarian fish sauce can be found at Vietnamese markets)

To top:  Fresh cilantro leaves, and I highly recommend fried garlic from an Asian market (or homemade, but it's easily purchased), which packs a great flavor punch on all kinds of soups, from tomato to pho.

Equipment:  A fine mesh strainer.

1.  Mix 8 cups of water with half the amount of bullion called for so it's not overpowering.  Add lime juice, chilis or sriracha, ginger, and lemongrass, and boil for 10 minutes, tasting and adjusting along the way to see if you need more of anything to make the broth pop.  Then, strain to remove the ginger and lemongrass pulp.

2.  Return to a boil and add whatever ingredients you want.  I made it simple with just kale.  Boil until these are cooked.

3.  Add about 1/2 to 3/4 of your can of coconut milk, to taste, plus fish sauce. Again, taste and adjust before serving.  Some recipes recommend a bit of sugar this point; I left it out, but follow your tastebuds.

4.  Ladle into bowls and serve with a small bowl of rice and a small well-baked sweet potato on the side.  Top with fresh cilantro and fried garlic.  

Classic Turkey Soup

Nothing's better than a simple turkey soup in November. Bookmark this for Thanksgiving leftovers now, or do like I did and get started early using turkey breasts cooked in a crockpot. 

Ingredients
2 turkey breasts, combining to about 1 to 1 1/2 pounds of meat
2 ribs of celery
5-7 carrots
1 yellow or sweet onion
1 cup wild rice
8 cups veggie or turkey broth
Olive Oil
Sage
Salt
Pepper

Cook the turkey breasts ahead of time in the crockpot with 3 cups of your broth (more if needed to completely cover the meat), sage, pepper, and salt. You could do this the day before or the day of, just make sure you get it in at least four hours prior to cooking. I usually cook on high the entire time, but if you notice the meat is done in advance or cooking quickly switch to low for the duration.

Cover the bottom of a large soup pot with olive oil and place on burner turned to medium high heat. Add the full cup of wild rice and stir to coat with olive oil. While the rice and oil are heating, dice your onion finely. Add onion to heat and stir with rice.

Start chopping your carrots and celery. I like the celery chopped finely and the carrots with a little larger dice.

After the onions have softened a bit, add the broth that you left out of the crockpot, the celery, and the carrots. Bring to a low boil, then turn down just a bit. It typically takes the rice 30-40 minutes to cook through.

While soup is simmering, shred the turkey breasts using two forks. Add to the main soup pot along with the broth they cooked in, let simmer for another 10 minutes, and enjoy.

Depending on how your rice cooks, you may find you need a little more liquid: I added about 1/2 cup of water and that worked out fine. We ate this as a very hearty soup, almost a stew.

Food Allergies and Ethics
Gluten-free and dairy-free, just check your broth.

Roasted Red Pepper and Potato Soup

On Sunday, I came up with a vague plan to make a roasted red pepper soup this week. Mostly, the plan entailed buying red peppers and figuring out how to turn them into soup later. Here's the outcome: a lovely, creamy, potato-red pepper pairing that was filling and nutritious. I want to do a better job showcasing the regular food we eat around these parts, and this is tasty, relaxed, and very easy to make changes to depending on what you have on hand.

Ingredients
5 red peppers
6-8 yellow potatoes
Head of garlic
1 box vegetable stock
Milk
Olive oil

Fresh thyme
Paprika (smoked or regular, whatever you have on hand or prefer)
Salt
Pepper

White or red wine (optional)
Parmesan rind (optional)
Heavy cream or half and half (for a final drizzle, optional)

Assembly 
Preheat your oven to 400. Then, wash and de-seed your peppers. I typically slice off the top, then slice the pepper into thirds, removing the seeds from the middle. Arrange your clean pepper segments in a large glass baking dish, toss well with several glugs of olive oil, and put them into the oven to roast. This typically takes about 35-40 minutes. You want to keep them in until the skin is blackened and pulling in places.

While the peppers are roasting, peel most of the cloves of garlic from your garlic head. Toss them whole into a deep soup pot with a healthy covering of olive oil, and begin to cook on medium heat. Throw in some white or even red wine if you have it on hand...I poured right of the glass of Pinot I was drinking. Added some nice depth but totally isn't necessary.

Rinse your potatoes and puncture with a fork. Then, throw them in the microwave for 7 minutes, until they are mostly soft. Chop with the skins on and add to the garlic, oil, and wine already simmering.

Next, add your veggie broth and begin to season using salt, pepper, smoked or regular paprika, and thyme. If you have an old parmesan rind on hand, throw 'er in. If not, don't worry about it. Let simmer while your peppers finish.

Once your peppers have a decent blackening going, pull them out of the oven. This is where you really should let them steam in a covered bowl and then remove their peels. But who's got time for that, especially on a weekday? Throw them into the soup pot, peels, oil, and all.

It's time now for your immersion blender (or to do this in batches in a regular blender if that's what you have available). Pull out the parmesan rind if there's one in there, and then immersion blend away. Slowly add milk as you go, until you get the texture you want. I added a drizzle of organic half and half at the end, but again, this is an easy soup and that's not necessary.

Food Allergies & Ethics: Gluten-free, but check your vegetable broth of course. Vegetarian. Replace the milk with coconut milk to make this vegan, or leave it out all together and thin with a bit more broth, wine, or water.

Guest Post: Thai Feast

Guest Post from the recently relocated Natalie (sometimes blogging at Lady Justice):

We made a thai feast for some friends tonight, and it turned out pretty well, so I thought I would share these recipes I found.  This was the first time I had really made thai food like this (I have made curry before, but not the whole shebang), so I didn't really know what I was doing, but following recipes (and then adding my own personal twist here and there) is pretty easy and fun!

1. Tofu Tom Yum Soup:

My variations: I used a lot more tofu than it called for.  In fact, I don't even know what the recipe means by "8 medium sized cubes of tofu" . . . only 8 pieces, really? I used a whole pound!  So I would recommend doubling the water/broth amount as well.  I also substituted fresh thai basil leaves for the kaffir lime leaves. And I omitted the chili peppers (because I don't eat them).

2. Yum Pak Grood:

Omitted the chiles, otherwise by the book.  Fiddlehead ferns!!

3. Tofu Massaman Curry:

This recipe has a gajillion ingredients, but the homemade curry flavor is worth it!

Because there just weren't enough ingredients already, I also added 3 carrots (thinly sliced in half lengthwise and then on the bias), which I put in with the potatoes.  I substituted 1 lb.  cubed tofu for the chicken in this recipe.  I also used actual minced shrimp instead of shrimp paste, and fresh lime juice instead of tamarind.  I also subbed veg. broth for chicken broth (of course), and I subbed black pepper for white pepper, and ground cumin for whole cumin.  And I omitted red pepper, but left in a little bit of cayenne pepper.  (I served chili sauce, fresh lime wedges, and fresh cilantro on the side of all items as desired.)  Everything else by the book (or web page as it were).

4. Cassava Cake:

A super easy and tasty dessert!  I added 1 tsp. vanilla extract and 3 tbsp. agave to this recipe (as recommended by others in the comments).  Also, I used about 2 1/2 c. cassava, fresh grated from the whole root vegetable.  I also sprinkled powered sugar on the top.  (This totally freaked my boyfriend out because we weren't following the recipes exactly.  It's like he doesn't know what's going to happen if we improvise.  What are you doing . . . will the powdered sugar change the taste of the whole cake?!  Lol.)

Warning: Make sure if you are using fresh cassava to cur all the skin off, cut it into chunks, cut out the woody fiber from the center of the vegetable, and rinse the chunks well before grating.  Cassava can make you sick if you don't pre-rinse it or if you undercook it.  But since this recipe cooks for at least an hour, it should be fine.

We also served the cake with green tea, coffee, and green tea cakes as another dessert alternative.  I found all of these interesting and exotic items at Uwajimaya, a fantastical and gigantic Asian Supermarket wonderland in downtown Seattle!

I wish I would have taken pictures because it was tasty and eye-catching too!  But by the time I get it all made I am too hungry to think about taking pictures!

Chopped Veggie Soup with Pepitas and Crema

We're still splitting the difference between summer and fall here in Phoenix, where daytime temps are in the 80s or 90s but the evenings are quite chilly, dropping into the 50s. (Cue laughing from my mother in Wyoming and my sister in Colorado.) This soup does the same, but readers who are already experiencing blustery days or snow may want to swap out the zucchini for butternut.

Chopped Veggie Soup with Pepitas and Crema
1 carton of good veggie broth (Pacific brand is gluten-free)
2 14oz cans fire-roasted tomatoes
2 zucchinis
1/2 bag frozen corn
1 can cannellini beans
Several small yellow or red potatoes
Several large handfuls spinach
1 head garlic
1 yellow onion
Parmesan rinds (optional)
Olive oil
Salt
Black pepper
Dill

Pepitas
Heavy cream
Chopped fresh herbs (optional but a lovely topping, I used basil)

Pour a generous glug of olive oil into your soup pot and begin to heat on a medium setting. Thickly slice your onion, mince the entire head of garlic, and cut your potatoes into small segments. Add to the pot. Stir in salt and pepper and let cook until onions and potatoes soften a bit. Next add your liquids: fire-roasted tomatoes, veggie broth, and water if necessary. Start with just one can of the tomatoes and add from the second can as you like. Thoroughly rinse the beans and stir those in as well.

At this point I throw in the Parmesan rinds, which will add a rich quality to your broth. Slice your zucchinis, add the corn, and simmer until done. Continue to add salt, pepper, dill, and squeezes of lemon juice to taste.

While the broth is simmering, heat your smallest frying pan with just a touch of olive oil. Add the pepitas, salt, and pepper and leave them on until toasted, stirring occasionally. Chop fresh herbs to use as a topping along with the pepitas.

Just before you take the soup off of the stove, stir in a few handfuls of torn spinach. Remove the Parmesan rinds, ladle into bowls, and sprinkle with toasted pepitas and chopped fresh herbs. Finally, add just a drizzle of heavy cream. If you don't have cream, thin a bit of plain yogurt with lemon juice as a substitute. I also grated some additional Parmesan on top, or you could add a bit of feta.

Food Allergies and Ethics:  Gluten free (but make sure to check your broth) and vegetarian. Could easily be vegan by omitting the Parmesan rinds and the drizzle of cream at the end.

Kimchi Soup

More adventures with kimchi!

I looked at a bunch of different recipes and then mostly worked off of this one, because it struck me that the addition of a little miso and mirin might help compensate for the lack of pork in my (vegetarian) version.

I made a lot more than the quantity in the recipe (as usual) and added a bunch of CSA veggies (also as usual!) that just needed to get eaten.  I think this would be lovely as a simple brothy soup, so I'm not necesarily exhorting anyone to do the veggie-packing thing, but my fridge has a truly intimidating stockpile in it and CSA day is coming around again soon!  (That said, this tasted very nice with the additions.)

So I know that all of my soups basically look the same in photos (warm-colored broth with veggies and tofu floating in it?  Again?).  But this taste is completely new for me and just amazing.  The kimchi mellows in the soup, and although I added plenty of Vietnamese chili-garlic sauce (not having any Korean chili powder on hand), the flavor was bright and tangy and not too burn-y for my timid (but improving!) tastebuds.

There, I think that is a record use of parens even from me.  So!  The Soup!

Ingredients:
8 cups water
2 cups kimchi
1 onion, chopped
5 tsp chopped garlic
1 bell pepper or large, mild hot pepper, chopped

1 small eggplant, cut into dice
1 package extra firm tofu, cut into dice
Whatever other veggies you need to use up, if any, chopped - zucchini, mushrooms, any greens...
3 TB butter
3 TB miso paste
3 TB mirin
1 TB soy sauce
Juice of 1/2 a lime
Ginger paste
Chili sauce or powder, or Sriracha, or what-have-you
4 sliced green onions

1.  Start by sauteeing onion, garlic, and green pepper in 2 TB butter.  When they soften, add kimchi (leaving behind its juice for now), eggplant, and other firm veggies.  Sautee a few more minutes, then add water, kimchi juice, miso paste, mirin, and soy sauce.

2.  Once broth gets to boiling, taste, and add ginger paste and chili sauce to taste, plus more miso/mirin/soy sauce (and/or salt) if needed.  You'll probably want one 1 TB or more of chili sauce.

3.  Boil until eggplant is nearly translucent, then add (1) any leafy greens that just need a little cook time, and finally (2) tofu, green onions, last TB butter, and lime juice.   Taste and adjust flavors again, and serve with rice.

Indian-Spiced Black Lentil Soup

This is one of those times when I really really don't want to let a recipe slip away from me, so I'm reposting it even though I have nothing really useful to add.  If you hit an unseasonable cold streak, or crave Indian food and live in a city without much of it, or don't know what to do with a bag of black lentils, trust me, this is the answer.  

West African Peanut Stew, Revisited

So we've been down this road before, using a recipe that was just way too peanut buttery.  One night this week, I asked Chris if he had any dinner requests, and he emailed me.... the exact same too-peanut-buttery West African Peanut Stew recipe.  But luckily for us, Katelyn suggested a similar but much better recipe in the comments after the first go-round, so I turned the that one for inspiration, and it was fantastic.   I messed with quantities some, so here's what I did with it:

1.  Dice an onion and 2 small sweet potatoes into very small dice.  Toss them into some coconut oil on medium-high heat to soften.  When they are close, add 2 tsp of diced garlic as well.

2.  Add 1 can fire-roasted tomatoes, 1 can drained chickpeas, 6 cups veg broth, 4 TB natural peanut butter,  2 TB coconut milk, a squirt of ginger from a tube, 1 TB each red curry and garam masala, 2 tsp cayenne, and 1 tsp cinnamon, and some torn kale if you like your vitamins.  Simmer till done.

It's spicy, brothy, savory, and a total winner - thanks sister!  

Harissa Butternut Soup

Thick, well-spiced, smooth winter soup.

Ingredients:
1 butternut squash and 1 sweet potato - roast the smithereens out of them ahead of time (like, till squash has brown bubbly skin and starts to lose its shape), peel and deseed.
1 large onion, chopped
2 cloves garlic, minced
Ghee
Harissa paste or spice mix
1 can diced tomatoes
1 TB orange juice
4 cups veggie broth
Salt

Sautee onion and garlic in ghee until onion is translucent.  Add everything else.  Puree with immersion blender, taste & adjust flavors.  

Eggplant-Lentil Mole

This is another recipe of Theya's, adapted from Isa Chandra Moskowitz, and it is amazing.   Great texture, great heat, perfect winter dinner.

Ingredients:
One diced onion
One diced red pepper
3 cloves minced garlic
1 peeled, cubed eggplant
2 minced dates
1 cup pink lentils
1 can diced tomatoes
4 cups veggie broth
2 TB unsweetened cocoa powder
1 TB chili powder
2 tsp ea cumin, coriander, oregano
1 tsp salt
1/2 tsp cinnamon
Coconut oil or olive oil

1. Sautee the onion and red pepper in oil until translucent, then add garlic, sautee for one more minute, and add spices (except cocoa) and salt.

2.  Add 1/2 cup of broth and cocoa powder, cook a minute to dissolve.

3.  Add lentils, remaining broth, eggplant and dates.  Bring to a boil, reduce heat, cover, and simmer for about 40 minutes.  Garnish with greek yogurt.

Easy, Savory Tomato-Garbanzo Soup

This soup was a happy accident, the result of leftovers from a riff on Katelyn's Italian Fried Garbanzos.  I will be making it again!  It's a nice way to sneak some protein into a soup, it's hearty and filling, and it could not be easier to make.

Here's all I did:

1.  Rinse 1 can garbanzos.  Heat these, 1 sliced leek, and 4 sliced garlic cloves in olive oil, with plenty of salt, paprika, and cayenne.

2.  Once garbanzos, leeks and garlic are fried, throw them in your soup pot with the contents of two large (28 oz) cans of whole canned tomatoes.  Heat.  Blend with immersion blender.  Adjust seasonings.  Gobble, with bread and maybe some shavings of hard white cheese.

Vegetarian Pho & Banh Mi (feat. my new favorite tofu)

Last month I got married, and went to California for a week-long honeymoon road trip.  The end of the road was San Francisco, and one chilly morning when Chris went running, I took myself out for breakfast pho.  I can see why it's a morning meal in Vietnam - hot broth is very comforting in lieu of a warm bed.

Denver has plenty of delicious, delicious Vietnamese food, but I would still like to get a pho broth down, since none of it is in our neighborhood.  Last weekend I gave it a shot for a group of friends, using this recipe.  I think it really does need fish sauce for the flavor to come out right, and vegetarian "fish sauce" is not too hard to find, so don't skip that if you can help it.  Also, leaving the broth in the fridge overnight before straining out the flavor elements helped the flavor a lot. 

On the night I served it, I brought the broth to a boil and briefly boiled bok choy leaves, small squares of tofu, and paper-thin slices of onion in it.  Serve spooned over hot noodles, with jalapeno slices, lime wedges, sprouts, leaves of basil, mint and cilantro (and the wonderful lemony ngo om if you can get it), sriracha, and plum sauce on the side.  

We also served banh mi with tofu for vegetarians and pork for meat-eaters.  This tofu banh mi recipe, which advises freezing your tofu and then caramelizing it with onions in simple syrup with pepper and fish sauce, is a stunner - definitely the best tofu I've ever made; I can't wait to repurpose it for the holidays.  Served on Vietnamese baguettes (which I understand have some rice flour in them so they're a bit more chewy) with cilantro, jalapeno, pickled carrot and daikon (which you can buy at a Vietnamese market and skip making your own), cucumber, and a spread of mayo + sriracha and small amounts each of melted butter, honey, and fish sauce.

Oh, and I forgot to mention!  Dessert was red bean cakes from the same Vietnamese bakery where I picked up bread, served w/homemade green tea ice cream.

Sadly, the only pic I took in the flurry of getting everything on the table was the herbs and such waiting to be tossed into bowls of pho:

Summer Tomato Soup with Jalapeño, Corn, and Peaches

Every summer since I moved to Phoenix, sometime around August I have become obsessed with hot foods prepared at high temperatures. After P and I returned from a 3,000+ miles road trip through Arizona, Utah, Montana, Idaho, and Nevada last week, I immediately made this delicious tomato and zucchini rice gratin. (Highly recommend it. A little labor-intensive, but I did everything in my cast-iron skillet which helped.) Then I baked some savory zucchini and sun-dried tomato muffins that I had hoped to post about, but sadly I didn't really like them.

Keep in mind it was 115+ for the past several days in Phoenix. Even our amazingly high-performing 1970s chiller was having a hard time keeping up. Lucky for me, and for you, on Tuesday the temperature dropped to around 106.  With that wave of cool air, haha, I was brave enough to go for heat again and make this delicious summer tomato soup. I've had it in my mind ever since we bought some roadside peaches from farmers in New Meadows, Idaho.

Ingredients

1 medium yellow onion, thinly sliced

5 cloves of garlic, chopped

1 jalepeño, cleaned, de-seeded, and chopped

1 leek, thinly sliced (this was leftover from another dinner, you could leave it out)

2 ears of corn with kernels sawed off

1-2 peaches, sliced
Roughly 56 oz. of canned or jarred fire-roasted tomatoes (if using cans, look for cans free of BPA)

1 can coconut milk

3 Tablespoons butter
Juice of  1/2 lemon

Ground ginger

Sea salt

Crushed red pepper

Avocado, for garnishing

Sharp white cheddar, for garnishing

Process

Melt the butter in your soup pot. Add onion, garlic, jalepeño, and leek (if using), with a good shake of salt and crushed pepper and several good shakes of ginger. Cook on medium heat for 10 or so minutes.

In the meantime open all of your jars or cans of tomatoes. Pour into your soup pot, along with about 1/2 the can of coconut milk. Squeeze 1/2 lemon over the soup. Simmer for 10 or so minutes. Taste. At this point I used one of the empty cans to add water, and also added more spices and the rest of the coconut milk.

Add your sliced peaches and simmer for another few minutes. Then, immersion blend until the soup is fairly creamy, but with some texture. Add the corn kernels and stir well.

Serve with avocado slices and a good sprinkle (or blanket, ha) of sharp white cheddar.

Considerations for food allergies and ethics: Vegetarian and gluten free. Replace the cooking butter with olive oil and skip the cheese if you are vegan.