Filed under: Legumes, mexican, soup, vegan | Tags: mexican, soup, Tex-Mex, tortilla, vegan, vegetarian
I have started to think of this blog as a record of the recipes I like since I haven’t been very proactive about getting people to read it. I definitely want to remember this recipe. It was spicy, complex in flavor, and filling. Grace (my cake-receiving friend) and I ate it about two weeks ago. I can’t believe I forgot to post it! Eat this!
Tortilla Soup
1 onion, chopped
1 anaheim pepper, chopped, deveined and seeds removed
1 red bell pepper, chopped, deveined and seeds removed
garlic, minced
1 1/2 tbl ground cumin
canned chipotle peppers, chopped, to taste
4 cups vegetable broth
1 1/2 cups cooked black beans (I used dried but canned are okay)
about 3/4 cup corn kernels (frozen from my CSA)
1 15 oz can diced tomatoes
1 avocado, chopped
grated cheddar cheese
tortilla chips or fried pieces of corn tortilla
olive oil
salt and pepper, to taste
Heat the oil in a saucepan. Saute the onion, anaheim pepper, and bell pepper until soft, about 5 minutes. Add the garlic and cumin. Mix in tomatoes and chipotle peppers. Pour in broth, season, bring to a boil, bring heat to low and simmer for about 30 minutes. Add the black beans and corn and simmer for another 5 minutes. Serve in bowls with tortilla chips, avocado, and cheese. Serves 6.
Filed under: Italian, pasta, side | Tags: basil, caper, fresh mozzarella, pasta, tomato, vegetarian
My neighbor, Nate, and I ate this the other night while watching The Birds. I requested it so often growing up that my family started calling it “my pasta” (or “your pasta”). I have never seen this exact combination in a pasta anywhere else. It is pretty much my favorite thing to eat and Nate was very impressed.
Caroline’s Pasta
8oz fresh mozzarella, chopped
1 pint cherry or grape tomatoes, cut in half
1 3oz jar capers
fresh basil, chiffonade
3 cups pasta (penne and farfalle are good for this)
olive oil (enough to coat the ingredients)
salt and pepper, to taste
grated parmesan
Mix the fresh mozzarella, tomatoes, capers (with brine), fresh basil, and olive oil in a bowl. Ideally you should let it sit and marinate for a couple hours. Cook the pasta in salted water according to the package directions. Drain and combine with the other ignredients in the bowl. Season and sprinkle with grated parmesan. It can be served warm or at room temperature. Makes 6 servings.
Filed under: African, Legumes, soup, vegan | Tags: African, bean, peanut, stew, vegan, vegetarian
I had a stressful week and this stew saved my soul! It is from Madhur Jaffrey’s World Vegetarian but I like the spicier version from Lisa’s Kitchen better. Like the other soups I have posted, it is hearty, vegetarian, very simple, and I had everything in my kitchen already. I used the last hot pepper from my CSA in this.
Nigerian Red Bean Stew with Peanut Sauce1 1/2 cups of dried red kidney beans or a combination of dried kidney beans and pinto beans or 3 cups (two cans) canned beans
3 tablespoons of sesame oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3 jalapeno peppers, finely diced
1 – 2 red cayenne peppers, finely diced
2 teaspoons of ground cumin
1 cup of tomato sauce (I used tomato paste and water in a pinch)
1/2 teaspoon of cayenne
juice from one small lemon
3 tablespoons of peanut butter
2 teaspoons of sea salt
Soak the beans in water overnight. Drain the soaking liquid, and cook the beans in a large pot in 5 cups of water for about an hour or until the beans are tender. Do not drain. (If you use canned beans, skip this step)
Heat the oil in a medium-sized pot over medium heat. Add the onion and peppers. Stir and fry for about 5 minutes. Add the garlic and cook for about 30 more seconds. Add the cumin, stir, then add the tomato sauce, cayenne, lemon juice and 1/2 cup of water. Stir to blend, bring to a simmer and then turn the heat to low and simmer gently, stirring occasionally, for 15 minutes.
While the tomato mixture is simmering, put the peanut butter in a small bowl. Slowly add about 1/2 cup of the cooking liquid from the beans, mixing as you add the water. Stir the peanut butter mixture into the cooked beans, along with the salt. (If you used canned beans, just add the peanut butter and beans to the soup. It will still taste great!).
When the tomato mixture is finished cooking, pour it into the cooked beans and stir. Bring to simmer, cover, and gently cook for 10 – 15 minutes.
Filed under: Indian, Legumes, vegan | Tags: chickpeas, Indian, tomato, vegan, vegetarian, yogurt
This is another recipe that I’ve committed to memory. It’s one of my favorite comfort foods. I’ve seen many different spice combinations used to flavor it but I just use the cheapo spices I have available. I’m going to splurge and buy some cardamom pods and amchoor powder to toss in when I go home.
1 can chickpeas, drained
1 can diced tomatoes (with liquid) or 1 lb fresh tomatoes
1 onion, chopped
2 garlic cloves, minced
1 tsp (or more) each: garam masala, ground cumin, ground coriander, tumeric, paprika, salt, fresh ginger
pinch of cayenne
lemon juice, to taste
plain yogurt (I use non-fat Greek yogurt), optional
cilantro, chopped
olive oil
Saute the onion in olive oil over medium heat until soft, about 5 minutes. Add garlic and spices and cook for about 30 seconds. Add tomatoes and cook for 5 more minutes. Add the chickpeas and simmer, covered, for 20 minutes, stirring occasionally. Before serving, mix in lemon juice. Serve hot with yogurt and cilantro. Serves 2.
Filed under: Legumes, soup, vegan | Tags: chili, pumpkin, vegan, vegetarian
Okay, I’m a little late for the holiday, but it’s not too late for more delicious, hearty soup! I found this recipe on my favorite food blog, Lisa’s Vegetarian Kitchen (http://foodandspice.blogspot.com/), in their monthly blogger recipe contest (it actually ended up winning after I made it so I chose well!). It wasn’t as pumpkin-y as I anticipated but would still reccomend it as a seasonal veggie chili recipe, especially if you like sweet soups.
Pumpkin Chili
1 cooking onion, chopped
1 red or green bell pepper, chopped (I used a hot pepper and highly reccomend it)
2 cans diced tomatoes – and please do not drain
2 cans black beans, rinsed
1 can dark kidney beans, rinsed
1 can pumpkin
1 cup beer (I used Goose Island Nut Brown Ale)
1 tablespoon paprika
½ teaspoon dark brown sugar
1 tablespoon poppy seeds
Salt & pepper (to taste)
Toss onion and bell pepper to a large soup pot (with a bit of vegetable oil), cook for about 5 minutes until softened. Add tomatoes and their juices, beans, pumpkin, beer and spices — EVERYTHING into the pot. Bring to a boil, then lower heat to low and simmer for approximately 1 hour.
