Tag Archives: vegetarian

Kabocha Squash, Fennel, and Ginger Soup with Spicy Coconut Cream

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soup

  • 1 kabocha squash, halved and seeds removed
  • 1 large leek (or 2 small), white and light green parts sliced
  • 1 clove garlic, chopped
  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 cups filtered water (alternatively you could use low sodium vegetable broth – see notes above)
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper
  • 1 cup spicy coconut cream
  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk
  • 1 teaspoon fresh lemon juice
  • a couple pinches of salt
  • 1/8 teaspoon cayenne pepper

Preheat oven to 375° and line a rimmed baking sheet with parchment.  Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  Cook squash until fork tender – about 50-65 minutes.  Let the squash cool until it’s ready to handle.  Scoop squash out into a bowl and set aside.

In a large soup pot, heat olive oil and coconut oil over medium heat.  Add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  Add the fennel and ginger, and cook for about 5 minutes – until fennel is soft and ginger is fragrant.  Add the squash, bay leaf, water, salt, and pepper – stir.

Whisk the coconut milk, lemon juice, cayenne, salt, and pepper.

Turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. Remove from heat and stir in 1 cup spicy coconut cream.

In batches, puree soup in a blender, or food processor, until smooth.  Transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning.

Serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds.

 

Note: just about any variety of squash works well here, just be mindful that if it’s smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc.

Adapted from Dolly and Oatmeal.

Red Beans & Rice

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  • 1 carrot, diced
  • 1 small onion, diced
  • 2 tbsp light olive oil
  • 3/4 tsp dry sage
  • 3/4 tsp marjoram
  • 1/2 cp dry adzuki beans
  • 2 1/2 cp vegetable broth
  • 2 tomatoes, diced (or 1 can diced tomatoes, rinsed & drained)
  • salt to taste (abt. 1 tsp.)
  • cooked rice
  1. In a large pan, saute the carrot and onion in the oil until tender.
  2. Add marjoram and sage. Saute 1 more minute.
  3. Add beans, tomatoes and vegetable broth.
  4. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender, stirring occasionally.
  5. Cook rice according to package instructions.
  6. Add cooked rice to cooked beans.
  7. Add salt to taste.

 

From The Vegan Family Cookbook (p. 160)

Sauerkraut

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  • smallish head of red cabbage sliced finely
  • 1.5 tsp salt per pound of cabbage

Mix cabbage and salt in bowl. Cover and let sit overnight. Pack cabbage in quart mason jar. Weight cabbage with pint glass partially filled with water. Cover and date mason jar/pint glass contraption. Check daily. When the liquid level drops considerably (about 1/4″-1/2″) sauerkraut is done.

Adapted from Mother Earth News.

Cashew Cream

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  • 1 cup raw cashews
  • 1 tbsp fresh lemon juice (1/2 lemon)
  • 2 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 (up to 3/4) cup water

Soak cashews overnight. Drain and rinse the cashews and place in blender or food processor. Add lemon, vinegar, salt and water. Blend on high until smooth. Once smooth transfer to a small container and refrigerate until ready to serve.

From A Special Holiday Recipe from Jean-Michel Cousteau.

 

Falafel

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  • 1 cup dried chickpeas
  • 3 generous fistfuls of chopped greens
  • 4 cloves garlic
  • 1/2 yellow onion
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp cayenne

Soak beans for 8 hours – do not cook. Toss beans, garlic, salt & spices into a food processor with a glug of olive oil & all of the greens. Roll into balls. Bake 45-60 mins at 350 until done.

Adapted from Root Simple.