Carla’s Creamy Asparagus Pea Soup

Carla’s Creamy Asparagus Pea Soup

My friend Carla asked me for this recipe the other day. I had made this soup for a cooking class once, and she loved it! However, the recipe has taken a few twists and turns since the class. Each time I make it, I think to myself, “It’s close, but no cigar.” I finally realized what was missing when I added a small jalapeño to the mix of roasted veggies!

 The soup is delicious, either hot or cold, and can be served as a winter warmer or cold as an early spring delight! Either way, you can’t go wrong. The other best part? It takes less than 30 minutes to make! You can leave the jalapeño if you like a little heat or remove it if you don’t.  Here you go Carla!


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Creamy Asparagus and Pea Soup

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 Cups 1x
  • Category: Soup
  • Diet: Vegan

Scale

Ingredients

  • 2 Tbsp olive or avocado oil
  • 12 ounces asparagus (1 large bundle) bottom of stocks, removed
  • 4 cloves garlic , peeled
  • 1 sweet Vidalia onion, peeled and quartered
  • 1 jalapeño, top and seeds removed
  • 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
  • 10 ounces fresh or frozen peas (2 cups yield ~10 ounces)
  • 1 tsp Salt + 1/2 tsp Pepper
  • 1 cup cashew cream (can also use plant-based milk, just won’t be as creamy)
  • 4 cups vegetable broth (DIY or store-bought)
  • 12 Tbsp nutritional yeast (optional // for a slightly cheesy flavor)
  • 1/2 medium lemon (optional // juiced // for brightness)

    Instructions

    1. Preheat oven to 400°. 
    2. Prepare a parchment-lined baking sheet.
    3. In a medium bowl, add trimmed asparagus, quartered onion, garlic cloves, tarragon, and jalapeño. Toss with avocado oil.
    4. Add all ingredients to the baking sheet. *See Note
    5. Bake for 10 minutes, remove from oven, turn vegetables. Return to oven and bake for an additional 10 minutes. 
    6. When vegetables are done, reserve 8 asparagus tips.  Then and add remaining ingredients to a blender with the peas and half of the vegetable stock. Be sure to hold the blender lid when blending as the heat and pressure can build, and the top will fly off. (It’s happened). When mixed well, add purée to a dutch oven over medium heat. Then add remaining stock, nutritional yeast, salt, pepper, and cashew cream.  Simmer until warmed through.  Finish soup with lemon juice.   Taste for seasonings. 
    7. Serve with croutons and asparagus tips.

    Notes

    *I like to stack my tarragon and garlic pieces on top of the asparagus to keep them from having direct contact with pan.  It helps to prevent them from burning.  


    Nutrition

    • Serving Size: 4 cups
    • Calories: 298

    Kale Quinoa Bowl with Maple Sriracha Tofu

    Kale Quinoa Bowl with Maple Sriracha Tofu

    This bowl is easy and delicious! And as with most bowls, You can make it in a variety of ways. I loved the tofu in this one and made a little extra to nosh on later! This recipe is an adaptation of a New York Times recipe, and the only thing I swapped was the honey for the agave nectar. I know some vegans who still eat honey, but I prefer to leave my bee friends alone! I also cut the oil by 2/3, mixed the sriracha and honey to make a glaze, and then tossed in the tofu.

    This flavor bomb that can be ready in under 20 minutes! Great for a quick and hearty meal! Enjoy!


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    Kale Quinoa Bowl with Maple Sriracha Tofu

    • Author: Adapted from the New York Times by Stephanie Bosch

    Scale

    Ingredients

    • ½ cup quinoa, rinsed and drained
    • 2 tablespoons unseasoned rice vinegar
    • 1 ½ tablespoons white miso
    • 1 tablespoon mirin
    • 2 teaspoons toasted sesame oil
    • 2 tablespoons grapeseed oil
    • 1 tablespoon sriracha, plus more for drizzling
    • 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
    • 1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
    • 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
    • 2 tablespoons Agave nectar, or maple syrup, for serving

    Instructions

    1. In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
    2. Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
    3. Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
    4. In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
    5. In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine.   Add tofu and coat well.  
    6. Toss tofu over the kale salad.

    Peanut Butter Banana Dog Treats

    Peanut Butter Banana Dog Treats

    My dog Milo loves his treats! Although he eats pretty much anything and everything, so I guess that’s not saying much! Well, while he may not care what he eats, I do. Have you ever looked at the ingredients on a bag of treats? Yikes! I bought a bag of peanut butter banana treats, thinking they were vegan, and I got home and realized there were things like maltodextrin, gelatin, caramel coloring, and even eggs. Eggs! I never even thought about eggs in a dog treat.

    The good thing is there are only three ingredients. They’re easy to make and will save you a lot of dough (all puns intended)! Seriously a bag of dog treats was $12.99. I made these with ingredients I already had at home! You can make them with either bananas or pumpkin puree. I made both. You could even use apple sauce but would have to adjust your flour a bit. They will keep for up to two weeks in the refrigerator.


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    Peanut Butter Banana Dog Treats

    • Author: Stephanie Bosch

    Scale

    Ingredients

    • 2 cups oat flour (you can also grind old fashioned oats into a fine powder)
    • 3/4 cup natural peanut butter
    • 2 ripe bananas (you can also use 1/2 cup pumpkin puree)

    Instructions

    1. Preheat oven to 350°.
    2. Line baking sheet with parchment paper or Silpat. 
    3. Mix ingredients in a bowl until a dough forms. (I used my hands) If the ingredients seem too dry, you can add more peanut butter one tablespoon at a time. If too wet, add more oat flour. 
    4. Cover bowl and refrigerate dough for 30 minutes. 
    5. Remove from refrigerator and roll mixture into 1/2″ thick rectangle. 
    6. Use a cookie cutter and cut dough into shapes. I used these
    7. Bake for 13-15 minutes, or until dough is brown around the edges. 
    8. Remove from oven and let cool completely. They will firm up when they cool. 
    9. Refrigerate and store in an airtight container for up to 2 weeks. 

    Notes

    You can double the recipe and freeze half of the treats.   They will keep in the the freezer for up to 3 months. 

    Peanut Butter Coconut Trail Mix Bars

    Peanut Butter Coconut Trail Mix Bars

    This year I have taken up trail-running and long-distance hiking. I’ve been a distance runner for nearly 20 years, but my passion for the pavement has been waining. Recently, however, I ran a very challenging half-marathon through the woods, and I’m hooked! I love being amongst the trees and am enjoying the challenge of climbing rough terrain and being completely present while I run or hike. But I am burning through the calories and often find myself losing steam around miles six or seven. Hence, the trail mix bar! It’s a significant energy boost, and these bad boys are DELICIOUS!

    The nice thing about these bars is that you can make them any way you want to. I created MY perfect version, and so far, everyone else loves them too! But feel free to get creative and make them with any nut butter, seed, or grain you choose! My husband loves raisins, but I do not, so I made him a batch of his own. One thing I would recommend keeping in the recipe is the coconut nectar. I chose coconut nectar because it has a low glycemic index and is minimally processed. They obtain the nectar directly from the tree, and since it’s not boiled, it doesn’t convert into fructose. It’s also loaded with iron and zinc and contains 17 different amino acids and antioxidants!

    I keep them refrigerated, but you don’t need to. Just store in a cool, dry place in an airtight container, and they should be good for up to a week!


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    Peanut Butter Coconut Trail Mix Bars

    • Author: Stephanie Bosch
    • Prep Time: 20
    • Total Time: 2-3 hours
    • Yield: 16 1x
    • Diet: Vegan

    Scale

    Ingredients


    Instructions

    1. Line the bottom of a 9×12″ baking dish with parchment paper. Be sure to have some extra hanging over the sides, making it easier to remove from the pan.
    2. In a food processor, add the almonds and cashews. Pulse until lightly chopped, and there are only a few if any large pieces are remaining. This step is essential. If you skip it your bars will not stick together.
    3. Pour mixture into a large bowl and stir in sunflower seeds, oats, flax, puffed cereal, and raisins if using. Stir until combined. Set mixture aside.
    4. In a medium sauce pan, add peanut butter, coconut oil, and coconut nectar. Melt and stir to combine. Allow mixture to cool for 2-3 minutes and then add chocolate chips. 
    5. Add peanut butter mix to dry nut/oat mix and stir well to combine. 
    6. Spoon mixture onto prepared pan and use a spatula to smooth. Be sure to press mixture down firmly into the pan. You want it to be very compact. 
    7. Place bars into the refrigerator to chill for at least 2-3 hours, but preferably overnight. 
    8. When ready, cut bars into rectangles. Store in an air-tight container for up to a week at room temperature or two weeks in the refrigerator. 
    9.  

    Notes

    **Can also be frozen.  Layer cut bars in between layers of parchment paper and place in a freezer bag.  Freeze for up to 12 weeks.  Thaw at room temperature.  

    Keywords: Granola bars, vegan bars, trail mix

    Poke Bowl with Compressed Watermelon

    Poke Bowl with Compressed Watermelon

    Years ago, before a Cardinal’s baseball game, I went to a cool restaurant here in St. Louis called “Pieces.” They have hundreds of board games and tons of great vegan food options. After perusing through their superb vegan menu, I settled on their Midwest Poke Bowl. The taste was so delicious and complex, but not complicated! I was blown away by how well the simple combination of flavors came together. Anyway, a few days ago, the Post Dispatch had a Poke bowl on the cover of their “Let’s Eat” section, and it brought back the memory of the delicious bowl I had eaten at Pieces. It seemed like the perfect time to make my own.

    If you don’t know, Poke, pronounced “POH-keh,” is a two-syllable word that means “cut into chunks” in Hawaiian. The compressed watermelon replaces the traditional raw chunks of ahi tuna or octopus and is marinated and compressed in a delicious ginger sesame soy sauce. I used my vacuum sealer to compress the marinade into the watermelon. Why compress it? Because flavor, flavor, flavor is the key to this recipe! Compressing any porous food concentrates its flavor and adds a depth and dimension you wouldn’t get otherwise. If you don’t have a vacuum sealer or sous vide machine, you can use this method for compressing. 

    While some recipes use regular rice, I decided to use seasoned sushi rice with wakame or seaweed. I also topped the edamame with a Togarashi spice mix comprised of seaweed, orange zest, ginger, sesame seeds, and chili powder. The recipe is finished with sriracha aioli and black sesame seeds. It’s soooo yummy and healthy! One last thing! Be sure to make your watermelon and aioli ahead of time, as they needs time to sit and get happy!


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    Poke Bowl with Compressed Watermelon

    • Author: Stephanie Bosch
    • Prep Time: 30 minutes
    • Cook Time: 12 hrs
    • Total Time: 36 minute
    • Category: Bowl
    • Diet: Vegan

    Description

    This bowl is so delicious and satisfying.  It’s sure to become a staple in your culinary repertoire!!!  

    ***You will want to make the watermelon ahead of time, either the day before or at least 4-6 hours before use.  

    ****To save time, aioli can and should be made ahead of time.  


    Scale

    Ingredients

    Compressed Watermelon Poke:

    • 2 lbs of seedless watermelon, cut into 1” chunks
    • 1 Tbsp Coconut nectar, (or other vegan sweetener such as agave syrup)
    • 1” cube of fresh ginger, minced
    • 1 whole lemon zested, and 1/2 juiced (should be about 1 Tbsp of juice)
    • 1/4 cup seasoned rice vinegar
    • 1/4 cup liquid aminos (or other soy sauce)
    • 2 Tbsp sesame oil
    • 1 tsp black sesame seeds
    • 1 tsp salt

    Sushi Rice:

    • 2 cups sushi rice
    • water 
    • 1 tbsp wakame, or kombu (this is optional, but definitely builds the flavor profile)
    • 1/3 cup seasoned rice vinegar
    • 2 Tbsp vegan sugar
    • 1 tsp fine grain sea salt

    Sriracha Aioli:

    • 1/2 cup vegan mayonnaise 
    • 12 Tbsp sriracha (depending on heat preference)
    • 1 Tbsp lime juice
    • 1 clove garlic, minced
    • salt to taste

    Bowl:

    • 1 ripe avocado, peeled and sliced lengthwise into 1/8” slices
    • 1 red onion, minced
    • 1 cucumber, thinly sliced lengthwise, (I used a mandolin set a 1/8″)
    • 1 carrot, julienned (or, you can buy carrots pre-shredded)
    • 1 cup red cabbage, shredded
    • 10 oz bag edamame, cooked according to package directions
    • 2 Tbsp Togarashi spice mix for edamame, (or, 2 tsp red chili flakes)
    • French fried onions (optional)
    • Black sesame seeds
    • Lime, sliced into 6 wedges

    Instructions

    1. d all ingredients except the oils to a blender and blend on high speed until mixed well. Turn blender down to low speed and slowly add the oils until combined. 
    2. Add watermelon to a vacuum bag and compress using a vacuum sealer, sous vide machine or the ziplock method. Compress watermelon and seal the bag. Refrigerate overnight or for a minimum of 4-6 hours.

    Sushi Rice:

    1. Rinse rice very well under cold water, until water runs clear, about 2 minutes. This step is essential. Shake until almost dry.
    2. Cook rice according to package directions. I used my Instant Pot to cook the rice, and it works well. 
    3. Add wakame to rice and water before cooking. Again, this is optional but highly recommended. 
    4. While rice is cooking, add rice vinegar, sugar, and sea salt to a small saucepan and cook on medium-high heat until the mix reaches a soft boil and sugar and salt have fully dissolved. (You can also microwave).
    5. When rice is done cooking, spread evenly onto a baking sheet and let cool—drizzle rice with sushi vinegar. 

    Sriracha Aioli:

    Combine all ingredients in a measuring cup and refrigerate until ready to use. 

    Bowl:

    1. When ready to assemble, remove watermelon from the bag and reserve liquid.
    2. Add rice to a bowl and divide watermelon accordingly. 
    3. Add spice mix to cooked edamame.
    4. Divide avocado, onion, edamame, cabbage, carrots, and cucumber between bowls and drizzle with reserved liquid and aioli. 
    5. Top with black sesame seeds, french fried onions, lime wedge, and scallions. 
    6. Serve! 

    Keywords: Vegan Poke, Watermelon Poke

    Vegan Crab Cakes with Creole Ravigote

    Vegan Crab Cakes with Creole Ravigote

    Yesterday was my mother-in-law‘s birthday. She was born and raised in New Orleans, Louisiana, a city near and dear to my heart. We were supposed to go down for Mardi Gras in NOLA next month. But, because of Covid, we had to cancel our plans. So alas, if we can’t go to New Orleans, I thought it only appropriate to bring New Orleans to us. We started the evening with these delicious vegan crab cakes drizzled in a spicy Creole Ravigote! Our main was a Cornmeal Encrusted Tofu Po’ Boy with a Creamy Coleslaw! The key to this recipe is the hearts of palm! However, there is a lot of concern about the sustainability of hearts of palm, and for a good reason.

    The problem with hearts of palm.

    Harvesting the “heart of palm” kills most palms. So wild harvesting can very damaging if done on a widespread basis. The hearts of palm that I buy is the “Native Forest” brand. Here is a quote from their website—”Here we rely upon the Euterpe precatoria, or huasaí palm tree, which grows profusely throughout this vast Amazonian rainforest.

    Long term leases secure approximately 240,000 acres of pristine native forest for the wild hearts of palm ecological project, thereby protecting the land from any rain forest-destructive development. In addition to preserving the region’s ecology, this project brings needed employment to those who live deep in the Amazon basin, providing them the opportunity to work closer to their families and their ancestral homes.”

    But not all brands are as conscientious as Native Forest, and it’s best to check. The  Environmental Working Group’s page is an excellent resource for checking everything from sustainability, to child labor, as well as products that contain pesticides, GMO’s etc,

    So back to the recipe! The hearts of palm are a perfect replacement for crab meat. These little gems are crispy on the outside and flaky and moist on the inside. My mother in law (who is not vegan) was completely blown away! You can pan fry, air fry, or oven fry them, whatever your preference. Just be sure to heat your oven to the lowest setting and add them to the oven as you make them to keep them warm.


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    Vegan Crab Cakes with Creole Ravigote

    • Author: Stephanie Bosch
    • Prep Time: 30
    • Cook Time: 3-4 minutes
    • Total Time: 13 minute
    • Yield: 1012 cakes 1x
    • Category: Appetizer
    • Diet: Vegan

    Scale

    Ingredients

    CRAB CAKES 

    • 1 14-oz can chickpeas (reserve bean juice, aka aquafaba)
    • 1 14-oz cans hearts of palm, chopped into large pieces
    • 2 jalapenos, seeded and minced
    • 2 stalks celery, finely chopped
    • ½ sizeable red bell pepper, finely chopped
    • 3 scallions, sliced thin
    • ½ cup vegan mayonnaise
    • 2 Tbsp Old Bay seasoning
    • 1 Tbsp Creole (can also use spicy brown) mustard
    • ½ cup panko bread crumbs + ½ cup more for coating
    • Salt and pepper

     

    CREOLE RAVIGOTE

    • 3 Tbsp of Dijon mustard
    • 3 Tbsp of white wine vinegar
    • 2/3 cup vegan mayonnaise
    • 1 Tbsp of capers, chopped
    • 1 Tbsp of cornichons (pickles), chopped
    • 1 tsp each of dried parsley, chervil, and tarragon 
    • 1 Tbsp Creole mustard or coarse ground spicy brown mustard
    • 1 Tbsp prepared horseradish
    • 1 Tbsp of shallots, finely chopped
    • salt
    • pepper

    Instructions

    CRAB CAKES

    1. Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down.  Remove from food processor and set aside.
    2. Repeat process with hearts of palm. You want a crab-like texture. Do not over-process.  Remove and set aside.
    3. Dice jalapenos.
    4. Add chickpeas, hearts of palm, and jalapeños to a large bowl.  Add celery, bell pepper, and scallions.  Mix well to combine.
    5. In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
    6. Add liquid mixture to crab cake mixture and mix well. You may need to use your hands.  Add breadcrumbs and season with salt and pepper. 
    7. On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
    8. Chill cakes, uncovered, for ½ hour to help set.
    9. Place the remaining ½ cup of panko in a shallow dish.
    10. Coat each cake with the remaining panko.  Lightly brush with remaining aquafaba. 
    11. Heat an oil-coated skillet on medium-high heat.
    12. Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
    13. Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
    14. Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.

    CREOLE RAVIGOTE

    1. In a small mixing bowl, mix together all of the ingredients until evenly combined.
    2. If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.

    Notes

    Makes between 10-12 crab cakes.  

    Spinach and Mushroom Gnocchi with Cashew Béchamel

    Spinach and Mushroom Gnocchi with Cashew Béchamel

    Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!

    This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!


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    Spinach and Mushroom Gnocchi with Cashew Béchamel

    • Author: Stephanie Bosch

    Scale

    Ingredients

    • 8 oz pack of organic Crimini mushrooms
    • 1 small onion, julienned
    • 1 clove garlic, minced
    • 6 oz spinach
    • 1 package of fresh Italian Gnocchi
    • 1 teaspoon each dried parsley, sage, thyme, and rosemary
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 1/2 cups hot water
    • 1 cup raw unsalted cashews
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon black ground pepper

    Instructions

    1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
    2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
    3. Peel and slice onion in half widthwise, and then Julienne. 
    4. Peel garlic clove, crush with the back of a knife and mince.
    5. Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside. 
    6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
    7. While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth. 
    8. When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken.  Taste for seasoning.  
    9. Serve warm!  
    10. Garnish with fresh parsley and vegan parmesan. 

    Curried Dal with Spinach and Sweet Potato

    Curried Dal with Spinach and Sweet Potato

    We are so fortunate to have the best Indian grocery store not too far from our house. There are aisles upon aisles of spices, rice, and about a hundred kinds of dal! Dal is often translated as “lentils” but refers to a split version of various lentils, peas, chickpeas (chana), kidney beans, and so on. If a pulse, or bean, is split in half, it is called a dal. So the chana dal that I used for this recipe is a split chickpea! 

    To me, the best part of this recipe was the addition of whole spices. Imagine how good your kitchen will smell while sautéing onions, cloves, a whole cinnamon stick, and cardamom. Delicious! You can use any green on hand, I just happened to have some spinach that needed to be used, but kale is a great option, too.

    This is an easy recipe for the Instant pot too. Use the sauté feature to cook the onions and spices. Then pick-up the recipe at step three and cook on high for 15 minutes. I cubed and browned my sweet potatoes before adding them to the lentils. If you don’t roast them or brown them first, you run the risk of them becoming mushy. 


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    Curried Dal with Spinach and Sweet Potato

    • Author: Stephanie Bosch
    • Prep Time: 5
    • Cook Time: 25
    • Total Time: 30 minutes
    • Yield: 68 cups 1x

    Description

    Curried dal is deliciously satisfying and super easy to make!  You will also have plenty of leftovers!  Serve with warmed naan or toasted bread. 


    Scale

    Ingredients

    • 1 pound dal
    • 3 green cardamom pods
    • 3 tablespoons coconut oil
    • 1 cinnamon stick
    • 3 whole cloves
    • 1 medium onion, halved and thinly sliced
    • 4 cloves garlic, crushed
    • 1 tablespoon peeled and grated ginger
    • 1 Serrano chile, stemmed and finely sliced
    • 1 sweet potato, peeled and cubed 
    • 1/3 cup yellow curry paste
    • 1/2 teaspoon ground turmeric
    • 10 oz fresh baby spinach
    • ½ teaspoon mustard seeds
    • 2 tablespoons unsweetened shredded coconut
    • 2 teaspoons kosher salt
    • 1 lime, juiced
    • 1 full 15 oz can full fat coconut milk
    • Rice
    • Garnish with yogurt, and cilantro, and smoked paprika

    Instructions

    1. Rinse the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water, and set aside. Using the side of a knife, carefully crack open the cardamom pods.
    2. Add 1 tablespoon of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick, and cloves. Cook for about a minute, then add the onions. Cook for 10 minutes, stirring frequently until the onions are browning and soft. Add garlic, ginger, and chile and stir-fry for 1 to 2 minutes. Remove cinnamon stick. 
    3. Drain lentils and add to the pot; add turmeric, curry paste, and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
    4. While lentils are cooking, warm a skillet over medium heat. Add 1 tablespoon of coconut oil, and when shimmering, add sweet potatoes. Brown potatoes on all sides and cook until they are almost fork tender. Remove from pan and set aside. 
    5. In the same pan, add the remaining tablespoon of coconut oil over medium heat and, when shimmering, add the mustard seeds. When the seeds pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the spinach, shredded coconut, and 1/2 teaspoon of the salt—Cook for 1 minute. Add the lime juice and stir.
    6. When the lentils are soft and creamy, add the coconut milk and remaining salt.  Add spinach mixture and sweet potatoes—taste for seasoning.  Cook for 5 more minutes, or until potatoes have warmed through.  I added just a bit more curry paste to mine, but I like heat!  Serve in a bowl, and spoon over rice. Top with yogurt, cilantro, and smoked paprika.

    T-Kat’s Chile Verde

    The other day my friend Kathy asked for a Chile Verde recipe. The truth is, I’d never made it before. Strange, I know, considering Mexican food is my all time number one favorite food. After several hours of watching YouTube videos of mostly non-english speaking women, I set out to make this delectable dish.

    Do you know the difference is between “chili” and”chile”? In American English, “chili” is the most common spelling for the spicy peppers and the stew. In British English the preferred spelling is “chilli.” In Spanish speaking countries and regions of the US, “chile” is the most common variant. Because I spent several hours watching YouTube videos of Spanish speaking ladies making this authentic and delectable dish, we are going to call it chile!

    A traditional Chile Verde is made with pork shoulder and potatoes simmered in a spicy green chili sauce. Aside from the obvious, there were several traditional elements that I found muy importante in making this recipe. The first being the use of the molcajete, or the Mexican mortar and pestle. If you don’t have one, don’t worry. You can simply cut your ingredients into thin slices, then give them a good smashing with the underside of your favorite coffee mug (the heavier the mug, the better), or add the ingredients to a ziplock bag and use a rolling pin.

    I slow simmered browned soy curls and potatoes in the green verde sauce, which is made from garlic, onion, cilantro, four kinds of peppers, and roasted tomatillo’s. Ahhhmaaazing! Here ya are, Miss Kathy!


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    T-Kat’s Chile Verde

    • Author: Stephanie Bosch
    • Prep Time: 15
    • Cook Time: 45
    • Total Time: 1 hour
    • Yield: 68 cups 1x

    Description

    Vegan version of Chile Verdes!   Even your pork loving friends will be amazed at this deliciously savory and hearty dish! 


    Scale

    Ingredients

     

    For Verde Sauce:

    • 1 1/2 pounds of tomatillos (about 8 or 9), husks removed
    • 4 cups organic vegetable broth
    • 2 serrano peppers
    • 2 jalapeno peppers
    • 2 poblano peppers 
    • 1 1/2 cups cilantro, stemmed
    • 1/4 onion
    • 1 1/2 cloves of whole fresh garlic, peeled
    • 1 additional clove of whole fresh garlic, peeled
    • 1/2 onion julienned

    For Chile:

    • 2 medium russet potatoes, peeled and cubed into bite size pieces
    • 1 bag of Butler brand soy curls
    • 1/2 onion, julienned
    • 2 teaspoons oregano
    • 2 teaspoons fine sea salt
    • 1 teaspoon garlic powder
    • 1 teaspoon black pepper
    • 2 tablespoons flour (I used a gf brown rice flour)

    Instructions

    Sauce:

    Preheat oven to 475°.

    1. Add tomatillos to a lined baking sheet and roast for 15-20 minutes, or until browned. Remove from oven to cool.  When cooled slice in half. 
    2. White tomatillos are in the oven; add broth, whole peppers, 1/4 onion, and 1 1/2 cloves of garlic to a large saucepan and bring to a boil. Reduce heat, and simmer on medium for about 15 minutes. 
    3. Remove vegetables, and immediately add them to a prepared ice bath, making sure to cover them adequately.
    4. Drain cooking stock into a large mixing bowl or another large vessel, BUT DO NOT DISCARD. 
    5. Once vegetables have cooled, and ice has melted, remove vegetables from the ice bath (do not discard that water either).
    6. In a mortar, add boiled garlic and one additional clove of fresh garlic (not boiled) with 1/2 teaspoon salt. Using the pestle, grind garlic into a fine paste. 
    7. Seed all peppers and cut them into thin strips. Add to blender. Slice boiled onion and add to blender with cilantro. Add garlic paste and blend until smooth. (I needed to add just a bit of my stock water to thin out).  If there is room, begin to add tomatillos, and blend.  If not, blend tomatillos separately and then add to blended pepper mixture. 

    To make Curls:

    1. Add the ice water used to cool the pepper mixture to a sauté pan and add soy curls. Boil until curls have softened, about 5-8 minutes. Do not overcook. Drain soy curls. 
    2. Heat a dutch oven over medium heat and add oil. When the oil is warmed, add julienned onion and soy curls (you may need to do this in batches). Cook until onions and curls have browned. About 5-7 minutes.
    3. When browned, remove curl/onion mix from dutch oven and toss in 2 tablespoons of flour. (I wanted a gluten-free version, so I used brown rice flour). Set aside. 
    4. In the same pan, reduce heat  to medium and add the sauce from the blender. 
    5. Add 3 cups of reserved cooking stock, oregano, garlic powder, salt and pepper, and diced potatoes. 
    6. Bring to a boil, then reduce heat. Cook until potatoes have softened, about 20 minutes. 
    7. Add soy curls, and cook until warmed through and chile has thickened.  Taste for seasoning and serve. 
    8. Garnish with pickled red onion, fresh cilantro, and plain vegan yogurt. 
    9. Serve with very lightly fried corn tortillas. Enjoy! 

    Potato Mushroom Galette

    Potato Mushroom Galette

    I’ve been on a French food kick lately. To me, the rich, flavorful, savory cuisine exists in a completely separate dimension in the food world. Every night for a week, I made a different dish, a Mushroom Bourguignon, a Ratatouille, and a Leak and White Bean Cassoulet. My final dish was this delicious Potato Galette. 

    Originating in Norman times – when it was known as a gale – the term galette simply refers to a ‘flat cake’ filled with either sweet or savory thinly sliced ingredients. However, depending on what part of France you’re in, it can mean something totally different. In Brittany, a galette saucisse is basically a crepe. The galette de rois, is a cake made for Epiphany, or the end of the Christmas season, and is made of two circles of puff pastry sandwiching a frangipane (almond-flavoured sweet pastry cream ) filling. Each comes with a crown and always has a trinket, called a fève, or bean, baked into it. This galette Bretton is essentially a pie made without a pan and uses fines herbs (pronounced feen), a mainstay of French cuisine, a blend of tarragon, chives, chervil, and parsley.


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    Potato Mushroom Galette

    • Author: Stephanie Bosch

    Description

    This savory galette is a perfect meal for a cold winter’s day! 


    Scale

    Ingredients

    Pate Brisee:

    • 2 1/2 cups Organic All-Purpose Flour (To make gluten-free use Bob’s Gluten All-Purpose Free Flour add ¼ tsp xanthan gum for every cup of flour used) 
    • 1 teaspoon pink Himalayan salt
    • 1 teaspoon Sugar
    • 12 tablespoons (1 1/2 sticks or 3/4 cup) vegan butter, cut into 1/2-inch cubes
    • 6 to 8 tablespoons of ice cold water*

     

     Filling:

    • 2 cups thinly sliced sweet onions
    • 10 ounces Russet potatoes, scrubbed and cubed in 1/2 inch pieces (about 2 medium potatoes)
    • 2 medium leeks (white and light green parts, cut into half-moons and rinsed well)
    • 8 ounces cremini mushrooms (wiped clean and quartered)
    • 1 cup vegetable broth (roughly)
    • 4 Tablespoons Fines Herbs
    • Pepper, as desired
    • 2 cups cashew cream
    • 4 Tablespoons Nutritional Yeast
    • 1/2 cup Bob’s Red Mill Chickpea (Garbanzo Bean) Flour

     


    Instructions

    Line a large baking sheet with parchment paper or a silicone mat and preheat the oven to 400°F.

    Pate Brisee:

    1. In a large bowl, whisk together the flour, cornmeal, salt, and sugar together. Cut in the butter using a fork, kitchen sheers, or pastry blender until it is grainy and reaches the consistency of sand. Add the ice cold water, starting with 5 Tbsp, and mix it with your hands until uniform. The dough should be moist but not soggy. Add remaining water 1 tablespoon at a time if still crumbly.  Form the dough into ball and divide in half.  Cover the bowl, and place it in the refrigerator for at least 30 minutes. 

     

    1. To make the galette: Heat one tablespoon of the olive oil in a medium pan (I used a 10-inch cast-iron skillet) over medium heat. Add the potatoes and cook, stirring occasionally, until browned on all sides-about 5-7 minutes. Remove to a bowl.
    2. In a the same pan, add in about 1/2 c of vegetable broth. Once heated, add the sliced onions, mushrooms and thyme and cook down, stirring occasionally, for about 15-20 minutes. You will need to add more vegetable broth (1-2 tablespoons at a time) as time passes to prevent burning, but they KEY to perfect caramelization without oil is to only add more broth and once all of the previously added liquid has completely cooked off.  Once onions are done, add potatoes and garbanzo bean flour, and cook for one minute.  Making sure to mix well.  Add in cashew cream and mix until combined.
    3. Once the dough has chilled, roll each dough out into a rough circle, about 1/3” thick. Transfer it to the lined baking sheet.
    4. Divide mushroom/potato mixture over each pastry, leaving about 1” around the edges of the pastry. Sprinkle with more fines herbs and pepper as desired. Fold in the galette crust. Pleat about every 3 inches.  I used 2 tablespoons of *aquafaba mixed with 1 tablespoon of maple syrup to brush the crust. 
    5. Bake for 35-40 minutes or until the pastry is crispy and golden brown. Cool for at least 10 minutes before serving.

    Notes

    *Be sure the water is ice cold so that the butter does not melt while mixing.

    *Aquafaba is the viscous water that comes from a can of legumes such as chickpeas.