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.
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Braised Coconut Spinach & Chickpeas with Lemon
Ingredients
- 2 teaspoons oil or ghee
- 1 small yellow onion
- 4 large cloves garlic, peeled and minced
- 1 tablespoon grated ginger, from a 3-inch piece
- 1/2 cup sun-dried tomatoes, chopped
- 1 large lemon, zested and juiced (about 2 tablespoons juice)
- 1 dried hot red pepper or dash of red pepper flakes (optional)
- 15-ounce can chickpeas, drained
- 1 pound baby spinach
- 15-ounce can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
Directions
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
Serving note: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain.
serves 4 as a main dish or 6 as a side
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Spinach and Salmon salad with Dill
This dish is easily made in less than 5 minutes if you have all the ingredients and use canned salmon like these great sustainable products from Raincost Trading. It's also quick to cleanup since it uses a single bowl (although my cutting board is getting a nice green san from chopping the spinach and dill). :)
Ingredients
- Wild salmon - cooked (1 can or approximately 155g)
- Spinach - raw (lots ... at least 1 cup)
- Dill - fresh (as much as you like ... I use about 1/3 cup)
- Dijon mustard (1tbs)
- Olive oil (1tbs)
Directions
- Mix the olive oil and dijon mustard in a bowl.
- Add the canned salmon and mix well with the olive oil and mustard.
- Finely chop the spinach and dill and add it to the bowl.
- Mix one last time and eat.
Sweet Potato and Black Bean Chili
Ingredients
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 large sweet potato, cubed
Zest and juice of 1 lime
2 796mL cans diced tomatoes
1 398mL can black beans, rinsed and drained
1 398mL can adzuki beans, rinsed and drained
1 hot banana pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 cup chopped cilantro leaves, washed and dried
Directions
- Heat the oil in a large pot over medium heat and add the onion, cook until soft.
- Add red pepper, saute until slightly soft.
- Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
- Add the garlic, tomatoes, beans, hot pepper, lime juice, cumin, and chili powder, bring to a simmer, cover, and cook until the sweet potato is soft.
Serves 6.
New Buddha Sauce
Ingredients
- 3 tbsp olive oil
- 1 cooking onion, diced
- 6 tbsp minced fresh ginger
- 6 cloves of garlic
- 2 tsp curry powder
- 1 tsp cayenne pepper
- 1-1/3 cups carrot juice
- 3/4 cup rice vinegar
- 1 cup filtered water
- 2 cups natural smooth peanut butter
- 1/4 cup lemon juice
- 2/3 cup tamari
- 2 tbsp toasted sesame oil
- 1/4 cup sunflower oil
Preparation
- Heat oil in a pot. Add onion, ginger and garlic. Cook 5 minutes or until onion is soft.
- Add curry powder and cayenne pepper. Cook for 2 minutes. Remove from heat.
- Add remaining ingredients. Stir and let cool. Puree in a blender until smooth.
- Before serving, heat gently in a saucepan over low heat.
- Serves 6.
- Sauce lasts for about 5 days in the fridge and also freezes well.
Recipe ~ 'fresh at home' Everyday Vegetarian Cooking.
Restaurant ~ Fresh BY Juice for Life (Toronto).
Asian spinach salad with honey ginger vinaigrette
This is one of my favourite salads! It’s loaded with bursts of Asian flavour that give it a ton of fusion character. It tastes exotic but its flavours are still very comfortable.
1 x 6 oz bag of baby spinach leaves
A handful of mint leaves
A few sheets of thinly sliced nori seaweed
For the Vinaigrette
1/2 cup of rice wine vinegar (or white wine vinegar)
1 cup olive oil
A few heaping spoonfuls of honey (2 tbsp)
A small knob of grated ginger
A few dashes of toasted sesame oil (1tsp)
Directions
Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.
For the Vinaigrette:
Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!
Broccoli and potato soup
Ingredients
- 3 tbsp olive oil
- 3 onions, peeled and chopped
- 2 cloves garlic, peeled and chopped
- 6 cups chicken stock, vegetable stock or water
- 2 large potatoes, peeled and grated
- 1 head of broccoli, stems cut into chunks and florets reserved
- Salt and pepper
- A large pinch of nutmeg
- 1 cup soy milk
Directions
- Place a 4 quart pot over medium-high heat and add oil.
- When it's hot, add onions and sauté until they have softened.
- Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.
- Season with salt and pepper and simmer until they are tender and potatoes have broken down.
- Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.
- Reheat soup prior to serving and add reserved broccoli florets and soy milk.
- Simmer for about 5 minutes, until soy milk is heated and florets are tender and bright green.
- Serve hot.
Tuna avacado salad
Ingredients:
- 1 can tuna, packed in water
- 1 x avocado, pitted and peeled
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 x green onion, sliced
- 1/2 cup chopped parsley
- Salt and pepper
Directions:
- Place tuna and water into a bowl.
- Chop avocado and add along with the rest of the ingredients.
- Toss well and serve with crisp bread.
Curried squash and sweet potato soup
Saute for 15-20 minutes
2 tbsp olive oil
1 large red onion
Add and saute for another 2-3 minutes
3 cloves garlic
1-2 tbsp fresh ginger
Add, bring to light boil, reduce heat and cook covered for 30 minutes
2 cups veggie stock
1 1/4 to 1 1/2 lbs butternut squash (cut into chunks)
2 sweet potatoes
2 cups rice/soya minute
1 1/2 tsp cumin
1 tsp chili powder
1 tsp coriander
1 tsp turmeric
1/2 tsp paprika
1/2 tsp garam masala
After 30 minutes, add 1/4 cup fresh parsley. Simmer for another 15 minutes
Cool slightly and puree.
Lentil and broccoli soup
Saute:
2 tbsp olive oil
3 cloves garlic
1 shallot
1 medium onion
Add:
6 cups veggie stock
2 celery stalks
2 cups cauliflower
6 cups broccoli
3/4 cup lentils (rinsed)
1 tsp cumin
1/2 tsp coriander
few peppercorns
Bring to a light boil and reduce heat. Cook covered for 45 minutes.
Add 1 tsp parsley
Cool slightly and puree.