Sunday, June 28, 2009

Soyrizo Chili Sauce Stuff

I had a ton of tomatoes from the farmer's market and am growing my own basil, so, I thought I'd make a pasta sauce. However, because I had a bunch of soyrizo left from a previous meal of egg/soyrizo tacos, it turned into a chili-esque mixture.


couple tbs. olive oil
1 onion, roughly chopped
bunch of tomatoes, diced
garlic powder
several shakes chili powder
palmful of cumin
a bunch of fresh-cracked pepper
2 cups or so of water
1 hearty scoop of Better than Bouillion (vegan)
2 cans of beans (I used navy beans and black beans.)
palmful of fresh basil
1/4 cup or so ground flax

I sauteed the onion in the olive oil until there was slight browning. I added the tomato, garlic (I normally use fresh but only had powder), a ton of pepper, cumin (this is how it turned into chili instead of Italian sauce), and chili powder for a few seconds to get oils going. Then I dumped in water and the bouillion. I let this stew for at least 30 minutes on low heat to break up the tomato. I had added a little salt to help this process, but found it to be way too salty at the end, so I wouldn't add any salt. This is how I ended up adding an extra can of beans to help cut it some.

After it looked to be sauce consistency, I added the beans, soyrizo, and basil and let that warm through another 10 minutes or so.

I added the ground flax at the very end because I don't like to cook it too long.

This turned out to be pretty delicious even though I was combining two different ideas (Italian and Mexican). My only complaint was it was way too salty, which I'm guessing was the soyrizo and the fact that I added salt to it in the beginning.

I ended up using it the next day at work for our barbecue. I put it on a Smart Dog on a wheat bun and it was delish. My own version of a (vegan) chili dog. A squirt of mustard made it complete!

A couple of my coworkers even braved it with some corn chips (it made a great dip as well as topping or main dish). They usually turn their nose up at anything I make/bring because food with no meat is soooo weird!

Wednesday, December 3, 2008

Broccoli and "Cheese" Soup

It's been awhile since I've had broccoli and soup seemed appropriate with the cold weather. I've always thought that yellow split peas taste like cheese, so why not experiment and see how close I could get to broccoli and cheese soup?

Broccoli and "Cheese" Soup

  • .5c uncooked yellow split peas
  • 1 yellow onion, diced
  • 2 cubes vegan boullion (sea salt and herbs)
  • 3 crowns of broccoli, chopped into small pieces
  • 1 cup soymilk

Cook split peas and onion in enough water to cover by 1-2 inches, adding water as necessary so there's no less than 1/2 inch of water on top. Meanwhile, steam broccoli until soft.

Once peas are tender, about 25 minutes, add boullion and blend mixture together until smooth. Add broccoli and soymilk and mix well. If it's too runny, mix 2TB flour with a few TB of water, add to soup, and stir continuously until it thickens.

It tasted way better than the canned crap I'm most familiar with, which I guess isn't that hard. This will probably become a go-to dish since it was really easy to make. Next time I might roast the broccoli and onions, too.

Sunday, November 30, 2008

Curried Carrot Soup with Ginger Lime Barley

I'm obsessed with making "curried" soups, despite the fact that the "curry" I use is not in any way, shape, or form authentic. I only buy McCormick's because the Giant grocery was remodeling and changing everything around in the store, so I could no longer find my Mexican curry that was strangely amazing. Who knew?

This is pretty easy to make but takes a little while to prep and cook.

Curried Carrot Soup with Ginger Lime Barley

  • 1 bag baby carrots, quartered
  • 1 medium/large yellow onion, diced
  • 1 TB (or more) olive oil
  • 1-2tsp Curry powder
  • 1.5c soy milk + .5c water
  • .5 cup uncooked barley
  • 1 square inch of peeled ginger, whole
  • 1TB lime juice

For the soup, toss carrots in olive oil and sautee 15 minutes, then add onion. Cook until soft, 20 minutes or so. Add curry powder and cook for another 2 minutes. Add milk and water. Blend together.

Steam barley and ginger in 1 cup of water. Add lime juice when done.

Ladel soup into bowl and top with barley.

Thursday, September 25, 2008

Curried Turnip Soup

I don't ever recall in my entire life eating a turnip. I also cannot recall a time where I ever thought I should eat them. Until this week's trip to the grocery store. I try to get new veggies/foods when I can, and these purple and white beauties called out my name. The parsnips nearby also shouted to me, but ultimately I went for the turnips instead. Maybe next week, parsnips.

Not having had them, I blanked on preparation methods. For some reason I've had curry on my mind this week and had to talk myself out of making curried cauiflower soup last night. Good thing I held off as I had a miniscule amount of curry powder left.

Curried Turnip Soup
6 turnips, peeled and chopped
.5 cup uncooked quinoa
1 small yellow onion
2 cups soy milk (I use unsweetened)
curry powder
4 cloves garlic, minced

Steam turnips. Combine quinoa, onion, and 1 cup water in small pot. Bring to a boil then simmer 15-20 minutes or until water is absorbed.

When turnips are soft, place in large pot (I saved about 1/3 of them because I like my soup chunky). Add milk and curry powder (1-2tsp probably works for most people, though I use more). Blend until creamy. Add garlic.

Ladle into bowls and top with quinoa. Makes 2 large servings.

This was so easy to make and absolutely delicious. Who knew I would love turnips? I bet it would be good with a dollop of Better Than Cream Cheese. Tomatoes might somehow make a nice pairing. I can't wait to experiment this fall. Of course I will roast them, assuming my oven is ever fixed. Yes, I cry every day that I don't have the ability to roast everything in my apartment.

Monday, August 25, 2008

Red Lentil Dal

Every time I see red lentils I want to buy them, but I'm paralyzed by my inability to determine how to cook them. On my last trip to the grocery store, however, I threw caution to the wind and got a giant bag full. More than I intended since they came out of the bin faster than I anticipated. Fine with me.

Evidently red lentils are amazing with curry since that's what most of the recipes I found were. I settled on one that at least allowed me to tap into separate spices instead of my curry powder (which I love). The Red Lentil Dal recipe is from Epicurious, though mine is slightly modified.

Red Lentil Dal

  • 1 tablespoon olive oil
  • 1.5 onions, chopped
  • 4 garlic cloves, minced
    2 cups water
  • .5 cup dried red lentils
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • .5 cup bulgur, cooked in 1 cup water until water is absorbed
  • 2 plum tomatoes, chopped
  • Salt and pepper

Heat oil in medium skillet over medium heat. Add half of onions and 2 minced garlic cloves and sauté until tender and golden brown, about 10 minutes. Set aside.

Combine water, lentils, remaining onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Purée have of the mixture until smooth. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.

Spoon bulgur into bowls. Spoon dal over. Top with tomatoes and add fresh pepper to taste.

My first dance with red lentils was pretty good, only it really could have used some additional flavor, mostly cilantro. It made 2 good servings and was pretty easy to make, except I dirtied 3 pans in making it. Overall, I'm not as scared of the red lentil and will hopefully enjoy them again soon.