Tortilla Soup

On By karmarstenIn Hearty, SoupLeave a comment

Things needed

Soup

  • 2 Tbsp Olive oil (or vegetable oil)
  • 1 (or more) tsp of black pepper
  • 1 Large onion (chopped or diced)
  • 4 (or more) cloves of garlic (diced or minced)
  • 1 diced jalapeño (without seeds)
  • The corn kernals off of 4 ears of sweet corn
  • 6 cups of Vegetable Broth OR your broth of choice (when making your broth add the corn cobs in with the vegetables for a broth with a better flavor for this dish)
  • 1 1/2 tsp chile powder
  • 3 chipotle peppers in adobo sauce (chopped or sliced)
  • 2 14 or 14.5 oz cans of diced tomato (or fresh equivalent)
  • 1 can of black beans (drained)
  • salt (optional)

Extra items (garnish):

  • 2 limes
  • tortillas (corn, thick or thin)
  • salsa/pico de gallo
  • Cheddar cheese

Directions

Use a stew pot, heat the oil over medium heat. When it is warm add the onion, garlic, black pepper and jalapeño – cook until onions are nearly clear. (5-10 minutes)
Add chile powder and stir for 2 minutes.
Add chipotle peppers, tomatoes and salt (if needed) and stir for about 5 minutes.
Add Broth, black beans and corn and simmer over medium/low heat for at least 20 minutes.
During serving, squeeze a quarter of a lime into the soup.
As a garnish, tortilla strips can be added – as can cheese.
img_7190 copy 2

French Onion Soup

On By karmarstenIn Hearty, SoupLeave a comment

Things needed

  • 6 large red or yellow onions (about 3 pounds), peeled and thinly sliced root to stem
  • 5 Tbsp Olive oil
  • 2 Tbsp butter (or substitute)
  • 1 tsp of sugar
  • 1 tsp Salt
  • 2 cloves garlic, minced or diced
  • 8 cups of Vegetable Broth OR your broth of choice
  • 1/2 cup of dry vermouth (dry white wine can be used)
  • 3 bay leaves
  • 6 sprigs of Thyme
  • 1/2 tsp freshly ground black pepper
  • 2 Tbsp brandy
  • 8 slices French bread/baguette/bread loaf cut 1-inch thick (the number of slices depends on the size of the bread)
  • 1 1/2 cups of grated Gruyere

Directions

Soup

In a large stew/soup pot over medium heat, add 3 tbsp of olive oil and the onions, stir them until they are coated. 

Stir the onions often for around 15-20 minutes. 

Increase the heat to medium/high and add 1 tbsp olive oil and the butter (or substitute) and again stir for about 15 minutes.

Add the sugar and salt and continue to stir on and off for about 10-15 minutes. 

Add the garlic and stir for one minute more then add the vermouth to deglaze the pot.

Add the spices and vegetable broth. (do NOT add the brandy at this point)

Bring this to a boil then let simmer at a low heat for 30 minutes. After 30 minutes leaving on a very low simmer add the brandy (this should be for 10 to 20 minutes, while the toast is cooking).

Toast

While the soup is on the low simmer, preheat the oven to 450 degrees.  Brush both sides of the bread pieces with the remaining olive oil as needed and place them on one side on a sheet pan covered in parchment paper. Cook 7 minutes.

example
Example of four pieces

Flip the bread over, cover with the shredded gruyere cheese and broil on low for between 7 to 10 minutes.

Using a soup ladle, add the soup first and then put the toasted bread on top (see first image).

Add salt and pepper as needed.

Vegetable Broth

On By karmarstenIn Hearty, Soup3 Comments

Things needed

  • 1 pound onion (3 medium) chopped in 1 inch chunks
  • 1 pound carrots (5 to 6 medium) chopped in 1 inch chunks
  • 1/2 pound celery (4 to 5 ribs) chopped in 1 inch chunks
  • 1 pound tomatoes (4 small) quartered
  • 4 garlic cloves, diced or smashed
  • 2 tablespoons olive oil
  • 3/4 ounce dried mushrooms such as porcini, oyster or shiitake
  • Bunch fresh parsley, leaves and stems or just use the stems
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 1 bunch green onions chopped in 1 inch chunks
  • 1 bunch radishes (the radishes only used here – but feel free to include the greens) chopped in quarters
  • 1 teaspoon sea salt
  • 12 1/2 cups water, preferably filtered

Directions

Preheat oven to 425 degrees.

In a large glass baking dish add the olive oil, onions, carrots, celery, garlic and tomato.

Let cook for 45 minutes, stirring every 15 minutes.

When the vegetables are about  5 minutes from being taken out of the oven, take the dehydrated mushrooms and soak them in 1/2 cup of water.

Chop the green onions and radishes and put them to the side.

Spoon the cooked vegetables into a stock pot, take a cup of water and swirl it around in the glass baking dish and add that water to the large pot.

Strain the mushrooms and add them to the stock pot.  Strain the mushroom water (this will remove any grit) and add it to the pot. 

Add all remaining ingredients to the pot.

Add 11 cups of water

Let it come to a boil and then reduce the heat and let it simmer covered partially for 45 minutes.

Strain the broth.  Use either immediately or freeze – this can last up to 3 months in the freezer.

Mandelbrot

On By karmarstenIn Breakfast, DessertLeave a comment

Things needed

  • 3 large eggs
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 tsp Vanilla
  • 3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup almond slices
  • (optional) 1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees

In three mixing bowls separate the following:

  • Bowl 1: Sugar & Eggs
  • Bowl 2:  Flour, Baking Powder, Salt
  • Bowl 3: Oil & Vanilla

(TIMING IS IMPORTANT!):

Using a electric mixer on the lowest setting, mix the sugar and eggs for 4 minutes. The consistency will be liquid BUT it will appear foamy:

Add the oil and vanilla to the egg mixture and continue mixing for about a minute (again, using the lowest setting).

Leave the mixer on and slowly add the flour/salt/baking powder to the egg mixture – continue until all three bowls are combined.

Fold in the almonds/chocolate until they are in the dough (try not to over mix).

Separate the dough into 2 halves and lay them on a cookie sheet that is covered with parchment paper.

Bake for 50 to 60 minutes. Remove from oven and change the oven temperature to 275 degrees.

With a bread knife, cut the loaves in about 1 inch slices at an angle

Before
After

Turn the slices on their sides (still on the parchment paper) and bake for another 20 minutes. Once done, remove from oven and let stand for a few minutes on a wire rack. Cut the slices in half.

Optional: Dust the tops of the pieces with powdered sugar.

Sweet Potato Pie

On By karmarstenIn DessertLeave a comment

da236-pie

Things Needed (for crust)

  • 2 Cups finely ground graham crackers (preference dairy-free)
  • 1/3 Cup Maple Syrup
  • 1/3 Cup Margarine (melted)
  • 1/2 tsp Cinnamon
  • pinch of salt

Directions

Preheat Oven to 375 degrees.

Mix together all items mentioned above (food processor preferred). In a greased glass pie dish (the size of the dish will determine how thick the crust will be–9″ or 10″) press the mixture into the form of the pie dish and up half the side (note that a trick here is to cover your hand in a sandwich back so that the mixture doesn’t stick to your fingers!). Bake for 10 minutes then take out of the oven to cool while you prepare the filling.

Things Needed (for filling)

  • 2 Cups sweet potatos
  • 1 Cup of Vanilla soymilk
  • 1/2 tsp Vanilla
  • 3/4 Cup of Brown Sugar
  • 3 Tbsp melted vegan margarine
  • 1/4 Cup Cornstarch
  • 1/2 tsp Salt
  • 2.5 tsp Pumpkin Pie spice (or 1 3/4 tsp Cinnamon, 1/4 tsp Nutmeg, 1/4 tsp powdered ginger and 1/4 tsp powdered cloves)

Directions

Preheat Oven to 450 degrees.

Bake Sweet Potatoes until they are candied (50-60 minutes) then remove potato skin.

Mash or blend all of the listed items together.Preheat Oven to 400 degrees.Add filling to pie crust and lightly top with Vanilla Sugar (this is optional) and bake at 400 degrees for 50 to 60 minutes

Pumpkin Pancakes with Cashews

On By karmarstenIn BreakfastLeave a comment

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Things Needed

  • 2 Cups Unbleached Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/12 Teaspoon Pumpkin Pie Spice
  • 4 Tablespoons Vanilla Sugar (or Sugar)
  • 1 Cup Pumpkin Puree
  • 2 Cups Vanilla Soymilk
  • 1/2 Cup Cashews chopped (optional)
  • 1/4 to 1/2 Cup Margarine (to cook with — as needed)

Directions

Preheat Cookie Sheet in an Oven to 200 degrees.

In a large bowl mix together Flour, Sugar, Baking Powder, Pumpkin Pie Spice, Salt. To this add Soy Milk and stir til its a batter. Fold in Pumpkin Puree and mix til smooth.

In a Griddle, put a bit of the Margarine and about 1/4 Cup of the pancake batter sprinkle with Chopped Cashews (as needed). Flip when you start to see the top of the pancake bubble. Cook on the other side for a few moments then remove from the pan and place on the cookie sheet in the oven.

Repeat til you run out of batter, can make up to 20 silver dollar sized pancakes.

Vanilla Spiced Baked Apple

On By karmarstenIn Dessert1 Comment

17a68-Vanilla_Spiced_Apples

Things Needed

  • 6 medium Baking Apples (cored and chopped into wedges)
  • 2 Cups Sugar
  • 2 Tablespoons Cinnamon
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Ground Ginger
  • 1 Teaspoon Vanilla
  • 1 1/2 Cup Apple Cider
  • 1/2 Cup Margarine (chopped into cubes)
  • 1 Cup Raisins
  • 2 Sticks of Cinnamon
  • Pumpkin Pie Spice (to taste)

Directions

Preheat Oven to 350 degrees. 

In a greased glass cooking dish, place Apple wedges and Raisins.

In another dish combine Sugar, Cinnamon, Nutmeg, Ginger and 1/2 Cup of Apple Cider. Pour this on top of the Apple wedge/Raisin Mixture and mix so that all of the Apples are coated.

Take the remaining Apple Cider mix with the Vanilla, pour this over the Apple/Raisin Mixture so that the apples are covered.

Dot with cubes of the Margarine.

Place the two sticks of Cinnamon in the mixture and dust the top with the Pumpkin Pie Spice.

Bake for 60 minutes, then take out and let sit for about 5 to 10 minutes.

Borscht

On By karmarstenIn Hearty, SoupLeave a comment

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Things Needed

  • Olive Oil
  • 5 Cloves of Garlic minced
  • 1 Large Onion sliced thin
  • 4 Large Stalks of Celery sliced thin
  • 4 Medium Carrots Shredded
  • 2 Medium Beets Shredded
  • 1 Cup Shredded Red Cabbage
  • 1 Large Bell Pepper Sliced
  • 3 Cups Sliced Fingerling Potatoes
  • 1 Large Can Tomato Sauce (this was a bit over 2 Cups)
  • 1 Can Garbanzo Beans
  • 12 Oz of cubed firm Tofu or Veggie Crumbles
  • 8 Cups Vegetable Broth
  • 1 Cup Red Wine
  • 2 Tablespoon Worcestershire Sauce
  • 4 to 5 Teaspoons Dill
  • Italian Seasoning
  • Sea Salt or Rosemary Salt (to taste)

Directions

In a pot combine olive oil, garlic, onion, celery and green pepper over a low to medium heat until the onions become slightly translucent (about 5 min). Add the Carrots and Beet and stir and let cook for about 5 minutes. Add the Tomato Sauce and stir again letting cook for about 5 minutes. Add the Crumbles/Tofu, Worcestershire sauce, Vegetable Broth, red wine and Dill and stir and bring to a light boil. Add the Fingerling Potatoes and a bit of Sea Salt or Rosemary Salt (to taste). Let this simmer for 30 minutes.

After 30 minutes, add the Garbanzo Beans, cabbage and approximately 2 teaspoons of Italian Seasoning (to taste) and add additional Sea Salt or Rosemary Salt as needed. Let this come to a boil and simmer for another 15 to 20 minutes.

Feel free to top this with Sour Cream and/or Fresh Dill…(or Parm)…

Farmers Pie

On By karmarstenIn HeartyLeave a comment

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Things Needed

Vegetable Mixture

  • Olive Oil
  • 3 Medium Carrots
  • 3 Stalks of Celery
  • 1/4 lb Green Beans (Chopped)
  • 1 Cup Fresh Peas
  • 2 Cups Fresh Corn
  • 1 Zucchini chopped
  • 1 Onion
  • 1 Can Garbanzo Beans (Drained)
  • 2 Cloves Garlic (Minced)
  • 12 Oz Firm Tofu diced or 12 Oz Veggie Crumbles
  • 2 Tablespoons Worcestershire sauce
  • 2 Cups Vegetable Broth
  • 1/2 Cup Red Wine
  • 1 Cup Tomato Sauce
  • 1 Tablespoon Basil
  • 1 Tablespoon Oregano
  • 2 Bay Leaves

Potato Mash

  • Approximately 10 medium to large Fingerling Potatoes
  • 3/4 Cup Carrot Juice
  • 3/4 Cup Unsweetened Soy Milk
  • 2 oz Margarine
  • Sea Salt

Directions

Preheat oven to 350 degrees.

Bring a pot of salted water to a boil. Boil the Fingerling Potatoes for 15 minutes and remove from salted water. Mash the Potatoes with the carrot juice, soy milk, and margarine and set aside.

In a pot combine olive oil, garlic, onion, celery and carrot over a low to medium heat until the onions become slightly translucent (about 5 min). Add the basil and oregano and stir, then add the tofu or crumbles along with the remaining vegetables and stir for about 5 to 10 min. Add the Worcestershire sauce, Vegetable Broth, red wine and tomato sauce and stir and bring to a light boil. Add the bay leaves. Cover and simmer for 30 min on a Low Heat.

In a glass cooking dish, fill the bottom 3/4 to 4/5 with the Vegetable Mixture (keeping a bit of the sauce) then top this with the Potato Mash so that it covers the Vegetable Mixture. Place uncovered in the oven. Bake for 30 min.

Green Bean Casserole

On By karmarstenIn Side, ThanksgivingLeave a comment
GreenBeanCasserole (1)
Things Needed
  • 1 pound green beans (with the ends removed and cut into about inch long lengths)
  • 1 to 2 cloves of garlic (minced)
  • 1 14.5 can of diced tomatoes
  • 1 to 2 small onions (diced)
  • 1/4 tsp dried basil
  • 1/8 black pepper
  • Olive Oil

Directions

In a skillet type pan or electric skillet, add olive oil garlic and onions.  Let cook until the onions are nearly clear.  Add the tomatoes and spices and let cook for about 3 to 5 minutes.  Add in the green beans and stir them around until they are covered in the tomato/onion mixture. Cover and let simmer/steam for 6 to 8 minutes.

Serve this in a dish with a lid as this has a tendency to lose its heat fairly quickly.