The last call for summer corn is upon us in Michigan. My favorite time of late summer/early fall is the week or two in which Honeycrisp apples overlap sweet summer corn harvest. Today from Versluis Farm I picked up 16 ears of corn, a half bushel of the last of the Ginger Gold apples, a half bushel of the first Honeycrisp apples, a few of the remaining plums and a few pints of white peaches. This time of year makes me a little sad…squash season will be upon us at anytime which means, more butternut, spaghetti, acorn and buttercup flesh than I can stand to consume frankly. I hope to make a few more grabs at the apples before they disappear and savor the sweets of summer.
To make the best use of corn today, I stripped it from the cob and created this soup to freeze for when I get all squashed out this winter. Savor summer friends, it is disappearing before our very eyes.
- 2 large sweet potatoes, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 jalapeno pepper, diced
- 1 poblano pepper, diced
- 8 ears corn, stripped of kernels (save cobs for broth)
- 1 red onion, diced
- 3 shallots, diced
- 1 T garlic, chopped
- 2 tsp ground cumin
- 2 tsp powdered onion
- 2 tsp powdered garlic
- 2 tsp – 1 1/2 T hot curry powder
- 2 tsp black pepper, ground
- 1 tsp sea salt
- 3 bay leaves
- 1 can full-fat coconut milk (approx 11-15 ounces depending on brand)
- 6-8 C water
- 3 T powdered bullion (I use Rapunzel brand)
- 1-2 T extra virgin olive oil
- juice and zest of 1 lime
In a dutch oven, saute in extra virgin olive oil red bell pepper, green bell pepper, jalapeno pepper, poblano pepper, red onion, shallots, and garlic. Add corn after veggies are cooked through and cook together for one minute. To the veggies add spices, bullion, water and corn cobs stripped of kernels – the remaining starch helps thicken the soup. Simmer soup for 30-60 minutes then remove cobs and add full-fat coconut milk, lime juice and zest, stir. Before serving, do one of two things: use immersion blender to achieve additional thickness or transfer half of soup to food processor or blender until desired consistency is met. If you like a thicker chowder, consider using part mashed sweet potato and part diced. Serve with naan or any other carb. Freezes well.
And….we’re back! After a few weeks off for bad behavior and a new ACL, I’m glad to be back. I’ve had my eye on this recipe for a few weeks now. It is sweet, savory, smooth and lumpy (in the best chickpea way). It’s sure to keep you full and warm when battling the winter chills. The original recipe calls for farro from Cookie + Kate but since I didn’t have any handy, I grabbed some wheat berries instead which I cooked first on the stove and added toward the end.
- 1 large yellow onion, chopped
- 2 small to medium sweet potatoes, peeled and diced (or butternut squash)-I used a mix of both as I had some cubes frozen from fall.
- Salt, to taste
- 2-3 T red Thai curry paste (available in the Asian section at most grocery stores-check to be sure no anchovies or shrimp were sacrificed for your paste)
- 1 C uncooked farro, rinsed (or 2 C cooked whole grains, like wheat berries, spelt berries or kamut)
- 6 C vegetable broth (or water flavored with vegetarian bouillon cubes)
- 1 C coconut milk (from a can-okay to use light)
- 2 C cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
- 1/2 red pepper, finely chopped
- 1 small bunch of crinkly purple kale or green kale, finely chopped
- Sriracha to taste, I dropped in 1T
Instructions for crock pot:
Chop and dump. Simple as that. Omit the cooked wheat berries and chickpeas until about an hour before you are going to serve then pop them in the cooker to warm up with the rest of the items. My soup took 6.5 hours in a large crock pot. I used the last hour to add the wheatberries and chickpeas.
Instructions for stove top from Cookie + Kate:
- In a large soup pot, heat the oil over medium-high heat.
- Stir in the onions, raw sweet red pepper, and sweet potato and a big pinch of salt. Sauté for five minutes, stirring occasionally, until the onions start to soften.
- Add the curry paste and stir until the onions and sweet potatoes are coated and the curry is fragrant (about a minute).
- Add the farro, if that’s your grain of choice, and six cups of veggie broth or water and bouillon cubes and the coconut milk.
- Bring to a boil, then set the timer for thirty minutes, cover the pot and reduce the heat to a simmer.
- After thirty minutes, uncover the pot and add the chickpeas. Taste and season with more salt as needed (if it tastes flat, add more). If you chose to use cooked whole grains, add them now. Cover and simmer for another twenty minutes.
- Uncover, stir in the kale, add cayenne pepper if desired, and serve.
Posted in Dinner, Fridge Finds, Lunch, Make Ahead, Meatless Monday, Quick Cooking, Recipes, Soup, Vegan, Vegetarian
Tagged crock pot vegan, kale, kale soup, sweet potato soup, vegan soup, vegan soup crock pot, wheat berry
You may have heard me talk about this before and if that is the case…I’m sorry [not sorry]. Virtual Vegan Potluck is coming your way November 16 with a super special featured ingredient….BEETS!
Now, now…wait a second…before you freak out about BEETS please consider that there are going to be a lot of non-beet dishes too. I just wanted to get this super vegan celebration of fall on your radar before your meal planning calendar fills up. I look forward to cooking up a soup as my contribution. I’m thinking a spicy lentil soup, vegan chili or tortilla soup. Any requests?
Yesterday I made the tacos that I sometimes dream about in the winter, full of summer veggies practically radiating sunshine, tender-crisp, and juicy. I love tacos, but even I can’t eat them every night for leftovers, so this seemed like the perfect solution: taco soup for the freezer and rest of the week.
Cook all veggies using summer tacos recipe found here spices and all, we will add a little more flavor below due to the dilution from the water. While I was charring all the veggies, I set half of each batch into a soup pot to create taco soup for later in the week.
To that add:
- 1 tsp epazote
- 1 tsp oregano
- 1-2 tsp ground cumin
- 1 tsp to 1T chipotle en adobo (sauce), depending on your like of heat
- 2-3 C or 1-2 cans black beans, drained
- 3 cans diced tomatoes, these can be fire roasted or normal diced tomatoes
- 2 cubes veggie boullion
- 4-6 C of water, depending on your thoughts on consistency of soup
Heat all ingredients through give it a taste and adjust the seasonings (salt for sure). Serve warm with a squeeze of lime, vegan sour cream, and tortilla chips or freeze to preserve the summer.
Posted in CSA, Dinner, Fall Food, Fridge Finds, Leftovers, Less is more, Make Ahead, Meatless Monday, Michigan, Recipes, Seasonal Ingredients, Soup, Vegan, Vegan MoFo, Vegetarian
Tagged tortilla soup, Vegan MoFo, vegan month of food 2013, vegan soup, vegan summer soup, vegan taco soup, vegan tortilla soup
New Year’s Eve is for two things: 1) resolution making and 2) drinking, heavily. The day after your first thought: 1) resolving to not EVER drink again….like for real this time, ever. Right? So for your hangover cure I did a little research and decided that one of my fave soups can be your cure for what you overdo on NYE.
Nutrient-rich foods that are good to eat with a hangover are bananas, red peppers, broccoli, nuts, and oats. A banana smoothie is an excellent choice, as it acts as a natural antacid as well as replenishing vitamins and minerals. To make one, blend together one ripe banana, one a half cups of nondairy milk, and two tablespoons of honey or agave (for those of you that are strict vegan).
This soup is great. Protein, vitamins, sits on stove all day without getting icky so you can eat when you get that small window of opportunity when you feel “better” than you did when you woke up at Noon. Tastes excellent with saltines…see, it’s like perfect. Take care.
- 2 large red bell peppers
- 1 medium size onion, chopped
- 3 cloves garlic, minced
- 2 tsp. rosemary, dried
- 1/2 tsp. salt
- black pepper, to taste
- 2 c. tomatoes, chopped
- 1 tsp. ground coriander
- 3 c. vegetable broth
- 1 (15oz) can chickpeas, drained and rinsed
- Preheat oven to 375 F.
- Cut out the stems of the peppers and discard along with the seeds. Stand the peppers in a small baking pan to roast the peppers for 35-50 minutes.
- Remove from oven and let cool, additionally, I removed the skin, then cut into bite-sized pieces.
- Saute the onion in a large pot in very little oil (or none at all if you like) for 5 minutes until translucent.
- Add garlic, rosemary, salt, and black pepper to pot and saute for another minute.
- Mix in tomatoes (canned are okay here too, let’s be honest you aren’t going to cut up tomatoes hungover) and stir for another minute.
- Add coriander, vegetable broth, and chickpeas and stir.
- Bring contents of pot to a low boil and cook covered for 15 minutes or all day…whatever you need/want.
- Add the roasted peppers.
- Blend half the soup with an immersion blender OR blend about half the soup in a blender, being careful not to let the steam build up in the blender while you are blending, add the blended soup back to the pot.
- Let soup sit for a few minutes, taste for salt, and serve.
Adapted from Appetite for Reduction; shown here with bread and goat cheese (omit goat cheese for vegans).
Posted in Bread, Fall Food, Fridge Finds, Leftovers, Make Ahead, Meatless Monday, Quick Cooking, Recipes, Soup, Vegan, Vegetarian
Tagged ceci beans, chickpeas, hangover cure, isa, isa chandra, isa chandra moskowitz, red pepper soup, roasted red pepper soup, roasted red peppers, vegan red pepper soup, vegan soup