Carrot soup with miso and sesame

 

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds carrots, peeled, thinly sliced
  • 1 large onion, finely chopped
  • 4 regular or 6 small garlic cloves, peeled and smashed
  • 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
  • 4 cups vegetable broth
  • 1/4 cup white miso paste, or more to taste
Directions
 
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
 
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
 
Ladle into bowls and garnish each with a drizzle of sesame oil.
 

Paper Baked Halibut with Julienne Vegetables

 

Ingredients
  • 4x6 ounce halibut filets
  • carrots
  • asparagus
  • spinach
  • Zest and juice of 1 lemon
  • Salt and pepper
  • 1 tablespoon olice oil
Directions
  • Preheat oven to 400 degrees.
  • Cut the vegetables into a julienne. Toss in a bowl with lemon zest, olive oil and salt and pepper.
  • Fold a 16” by 16” piece of parchment paper in half and cut out a large heart shape, with the fold being the centre of the heart. Open it up and then place some of the vegetables along the fold. Place piece of halibut on top of the vegetables, season with salt and pepper and sprinkle on a little lemon juice.
  • Fold the other half of the heart over and begin to fold and roll over the edges to create a package. Twist end to seal.
  • Put on a baking sheet and bake for 15 minutes.

Carrot Soup with Fresh Ginger

Ingredients

  • 8 cups vegetable stock
  • 4 tbsp butter
  • 2 lb. fresh carrot, peeled
  • 3 leek, sliced, in half lengthwise, and, thoroughly, cleaned
  • 1 yam, peeled
  • 4 celery, stalks
  • 1 three-inch piece fresh ginger, root, peeled, and, grated
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground nutmeg

Directions

  1. In a large pot, bring stock to a boil.
  2. While stock is heating, chop all vegetables into small pieces (approximately 1/2 inch cubes).
  3. In a saute pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed.
  4. Add sautéed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes.
  5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup chunky, skip this step.
  6. Add salt and pepper.
  7. To serve, re-heat, ladle into bowls.

 

Red Lentil & Vegetable Soup with Turmeric & Coconut Milk

Ingredients

  • 4 Tsp sunflower seed oil
  • 1 cup finely diced onion
  • 1 celery stalk, diced
  • 1 cup diced carrots
  • 1 cup finely diced winter squash, sweet potato, or zucchini (or some of each)
  • 1 small red bell pepper, finely diced
  • 3 tbs. cilantro stems, minced (lots is good)
  • 1 ½ tsp salt
  • 1 ½ tsp turmeric
  • ½ tsp ground cumin
  • 1 cup red lentils, rinsed well
  • 1 can light coconut milk
  • 4 cups vegatable stock
  • juice of 1-2 limes, or to taste (don't forget the zest)
  • freshly ground pepper

Preparation

  • Over medium heat, heat the oil in a wide soup pot. Add the veggies and cilantro stems and cook, stirring occasionally for 3 to 4 minutes.
  • Add 1 ½ teaspoons salt, turmeric and cumin, and cook for another 3 or 4 minutes before adding the rinsed lentils and 4 cups of vegatable stock.
  • Bring to a boil, then lower the heat and simmer, partially covered, until the lentils have broken down and are sufficiently tender, about 20 minutes.
  • Puree about half of them in a blender and return them to the soup.  Stir in the coconut milk (yum!) and return the soup to a boil.
  • Taste for salt and add several grindings of pepper and season to taste with lime juice.

 

Thai green curry with tofu and vegetables

Ingredients

Sesame oil

1 tsp Green curry paste (1.5-2tsp for more heat)

4 Cloves of garlic (minced)

1 tbls ground ginger

1 green onion

4oz tofu (cut into bite sized cubes)

2 large carrots (chopped)

Green beens (cleaned and halved)

1 small zucchini (sliced)

Broccoli

1 can coconut milk

Half can of water (use coconut milk can)

Preparation

Stir fry the curry paste, green onions, garlic and ginger in the sesame oil.

Add the tofu after a few minutes and continue to stir fry for another 10 min.

Add the vegetables, coconut milk and water, cover and let simmer for 10-15 min.

Serve in a bowl over rice.

Spanish Paella

Ingredients

2 x onions, peeled and chopped

3 x whole cloves garlic, peeled

28 oz can whole tomatoes

2 cups Arborio rice (or other)

3 cups vegetable stock

1 cup of your favourite red or white wine

3 x bay leaves

1 sprig fresh rosemary

1 x red pepper, seeds removed and chopped, brocolli, carrots

1 x 3/4 lb. shrimp, shelled and deveined (medium 500ml container)*

*Use firm tofu instead of shrimp if vegan result is desired.

Directions

Heat a large flat stock pot, add a splash of oil and begin to brown onions, sauté until golden.

Add the garlic and stir for a few moments.

Add tomatoes, breaking them up with a wooden spoon.

Add rice, stock, wine, bay leaves, rosemary, vegetables, the shrimp and scallops.

Bring to a simmer and cook over medium heat until the liquid has absorbed and the rice is tender, about thirty minutes.