creamy soup

I recently made some cream of broccoli soup to go with my chard tart, and I liked it well enough to use the same method for kabocha soup to go with some black sesame soba. This method can be easily modified to suit the vegetables you have around and want to use up, and flavored to suit the theme of your meal. For instance, I wanted my broccoli soup to taste sort of Mediterranean to go with the pine nuts and roasted peppers from the tart, so I added Aleppo pepper and a little ground cumin and coriander to the onion as it cooked. I wanted the squash soup to seem Japanese, so I added some shiro miso when I puréed the soup, and a handful of soaked wakame to the pan as it heated up post-puréeing. Here's a template you can modify according to your needs:

Creamy Veg Soup

makes 1 1/2 to 2 quarts

1/4 brown rice, overcooked in 1 1/2 C water*
2T hemp seed and 1/4C blanched almonds, soaked for several hours in 1C water
1T oil
1 smallish onion, chopped
optional spices
1 lb your chosen vegetable, prepared and cut up
salt, pepper
optional, a source of umami**

Sauteé the onion along with any spices you're using in a big soup pan with your oil. When it's turning golden add your vegetables and cook a little longer. Add the mushy brown rice, enough additional water to not-quite cover the vegetables, salt and pepper and nutritional yeast if you're using it, and cover and let simmer till the vegetables are soft.

If you want some bits of vegetable in your soup, pick out and hold in reserve a few of the most attractive pieces. Add the rest of the soup to your blender along with the hemp seeds and almonds and their soaking water. Blend thoroughly! If you don't have a really big blender you'll have to either do this in batches or use an immersion blender.

Once it's blended, pour it back into the pan and add anything (attractive vegetable bits, soaked seaweed pieces, etc.) that you wanted to remain whole. Bring back to a good temperature, then serve, adding any garnishes you think would be nice.


*You can cook it in your pressure cooker for 35 minutes, or in your fuzzy logic rice cooker on the porridge cycle

**I used 1T nutritional yeast with the broccoli soup, while the squash soup had the wakame, 2t of miso, and was garnished with fried mushroom slices.

really good savory tart

I had a bell pepper and some Swiss chard from my vegetable box that needed using up, so a few days ago I made this tart. It was so good that I wrote down the ingredients right after dinner so that I wouldn't forget how to make it in the future. It's holding up well in the refrigerator, too, making it a good choice for work lunches. You could easily vary the vegetables according to what you have around: caramelized onions, asparagus, squash--they'd all be good in place of the chard.

Chard Tart

crust:
225g flour
75ml each water, olive oil
1/2t each baking powder, salt
veg:
olive oil
1 smallish onion, chopped
2 cloves garlic, minced
1 bunch Swiss chard
salt, pepper
custard:
220g firm tofu
2T water
juice of half a lemon
1T each nutritional yeast, tapioca flour
1/2t each turmeric, black salt
1t dried marjoram
topping:
a red bell pepper, roasted, peeled, and sliced into strips
a couple of handfuls (handsful?) of pine nuts

Heat oven to 350°. Mix crust ingredients together thoroughly, then let rest in the refrigerator while you get the rest of your tart's components ready.

For the veg, sauté the onion and garlic with some olive oil in a big, lidded frying pan while you get the chard ready. Cut the stems out of the leaves and slice thinly as if they were celery, and cut the leafy part into wider ribbons. When the onion's cooked to your liking, add the chard stem pieces and cook, stirring frequently, till they change color. Add a tablespoon or so of water to the pan, put the lid on, and let everything steam for a few minutes till the stems are nicely softened. Add the leaves, stir a little bit, then put the lid back on and cook for about five more minutes. When the chard seems done, take the lid off and let any remaining water cook off. Season with salt and pepper.

For the custard, whiz everything except the marjoram in your blender, then scrape into a little bowl and stir in the marjoram.

To assemble the tart, first roll the crust out and fit it into a 28cm tart pan (a slightly smaller pan would work, too, but I think you'd have to adjust things to make this fit into a bigger pan). Spread about 1/3 of the custard over the crust, then scatter the vegetable mixture evenly on top. Spread the remaining custard over the vegetables, being careful to get it all the way to the edge. Artfully arrange the pine nuts and pepper strips on top, then bake for about half an hour. Let rest about ten minutes before cutting into it. This is just as good at room temperature as hot from the oven.

what I did with my oat milk

Annie and I went on an outing to the vegan grocery story to look at fake cheese last week, and to our astonishment found frozen rolls of Cedar Lake brand fake tuna! Our family has been pining for Tuno ever since it stopped being made a few years ago, and this looked like it might be a viable substitute. I bought a packet and immediately began planning a festive tuna casserole dinner. I would make tuna casserole with cream of celery soup made with oat milk, and iceberg lettuce salad, and soda bread, and tapioca pudding....

The tuna was pleasant tasting and had pretty good texture, but was not nearly as fishy as genuine Tuno. Rachael thought my casserole could easily have passed for a turkey pot pie minus the crust. It was good, though, and I'll make it again.

The surprise hit of the dinner was the salad dressing I made to go on the iceberg. It tastes just like the orange 'French' dressing you buy at the store, but it's cheap and fun to make it yourself.

fake Tuno casserole
makes enough for four or five people

condensed celery soup:
4 stalks celery, thinly sliced
1/4C finely chopped onion
2T oleo
1/4C flour
salt, pepper, a pinch of mace
1C oat milk
12oz fake tuna
8oz wide noodles, cooked
1 1/2C frozen peas, thawed
2oz crushed potato chips

Cook the celery and onion with the oleo on medium heat in a heavy pot till the celery's soft. Mix in the flour and stir around for a while till it's mixed in well with the oleo and juices. Add the seasoning, then whisk in the milk and cook, stirring very frequently, till everything thickens into a paste.

Mix the tuna, noodles, pea and soup together in a big bowl, taste for seasoning, then press into a greased 8"x8" pan. Scatter the potato chips over the top, and bake for30-40 minutes in a 350ºF oven.

another easy milk from my vegetable dairy

Oat milk is a nice milk to use as in ingredient--it's more substantial and flavorful than plain water, but it's cheaper to make than almond milk doesn't have a (to some) obtrusive beany flavor like soy. You just have to remember to start your oats soaking the night before, and after that it's only about five minutes work. Whatever you do, don't make the mistake I once made of buying ready-made oatmilk--when you make it, it tastes pleasantly of oats, but the boughten kind tastes like stale cardboard.

To make about five cups of milk, soak a cup of oat groats overnight. Drain them, then grind in your blender with two cups of water till really smooth. Add two or three more cups of water, blend some more, then strain through a cheesecloth. The oats get really viscous, so you'll have to squeeze it through--it won't drip much at all on its own. Squeeze hard! You should only have about 1/4C of oat solids left in your cloth.

This should keep a few days in the fridge. Be sure to shake it every time you use it--as you can see in the above picture, the oat stuff really likes to sink to the bottom.

an easy work lunch

I had a recent request for easy work lunch ideas, so decided to post this recipe I made for myself last week. It's made from leftovers (cold rice and extra cauliflower), so the amount you end up with will vary according to how much you started out with. It's made like fried rice, but has a Mediterranean rather than east Asian flavor profile.

Cauliflower Rice
olive oil
onion, cut into big pieces
cauliflower, cut into thin slices like tree cross-sections
raisins or sultanas
tofu
leftover rice (I like brown)
salt, pepper, aleppo pepper to taste
a splash of rice vinegar
optional: olives*, capers, pine nuts, thyme, marjoram

Heat the oil in a big, wide pan on medium heat. Add the onions and cook till they're nearly done, then add the cauliflower and cook, stirring frequently, till it's nicely browned. If it's not yet tender you can cover the pan to help it get done faster. Add to tofu, raisins, and pine nuts if you're including them and cook till the tofu's browned. Finally, add the rice, seasonings, and any remaining ingredients and cook till everything's nice and hot.

*I used kalamata olives this time and I think it was a mistake, but I think mild, nutty olives like picholines would be a good addition.

Here are some other work lunch ideas:
kale salad
yummy avocado
sunflower cheese
pumpkin casserole (I'll have to make this for myself soon!)
tofu salad

sauerkraut revisited

My cranberry sauerkraut didn't turn out quite as I expected--I layered the cranberries in the midst of the cabbage and expected them to pop as I squashed the cabbage enough to make the juices rise above the top of it all (I forgot to mention in my previous post that you have to really press hard to get red cabbage to give up its juice), but they pretty much all remained intact. When I make this sauerkraut again (I will!) I'll pre-squash them a little before adding them to the crock.

I ended up with right about a gallon of sauerkraut ( I have three jars in the picture because I gave a little jar away as an Epiphany present), enough to last me a few months. I mostly like to eat it with my work lunch, as a sort of salad.



P.S. According to I Write Like, this post was written in the style of James Joyce.

Happy Epiphany!

I bet baby Jesus would have appreciated a kitty this cute much more than some boring old myrrh!