Butternut Squash Soup

 

• Adapted from the feed vegan
• 1 medium (about 1 pound) butternut squash, cubed, seeds discarded
• 1 large apple, sliced
• 1 onion, thinly sliced
• 1 (1-inch) piece fresh ginger, sliced
• 1-2 cloves garlic, smashed 
• 1 tablespoon olive oil
• Kosher salt, as needed
• Black pepper, freshly ground, as needed
• 2 cups vegetable stock
• 1 can coconut cream (unsweetened)
• 2 teaspoons hot curry powder (to taste) - or combo of tumeric, cayenne, dash nutmeg)
• Cinnamon, for garnish (optional)

METHOD

• STEP 1

  Preheat the oven to 425˚F. Place the squash, apple, onion, ginger and garlic on the prepared pan and drizzle with olive oil. Season to salt and pepper and place in the oven to roast for 25 minutes.

• STEP 2

  Stir the baking sheet from the oven and transfer the apple, onion, ginger and garlic to the container of a high-speed blender. Return squash to the oven to roast for about 5-10 minutes more, or until very soft.

• STEP 4

  In a large saucepan, combine stock, coconut cream, seasonings, and bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Can also add crushed ginger and garlic here instead of roasting on sheet pan.

• STEP 5

  Transfer roasted vegetables to sauce pan and season to taste. Blend until smooth with an immersion blender. Garnish mugs of soup with cinnamon.

Mexican Spinach (great for veggie burritos/bowls)

This recipe is adapted from Pamala Salzman's Mexican-Style Sauteed Greens Recipe

INGREDIENTS

2 Tablespoon extra-virgin olive oil
½ onion, finely diced (about a cup)
1 jalapeno, thinly sliced (remove seeds to make it milder)
Another pepper - or two - cubanella for mild, poblano or more jalepeno for hot.
1 - ∞ garlic cloves, finely chopped
1 cup cherry tomatoes, halved
1 pound spinach or other greens you have. (Used fresh spinach without chopping and it was great.)

Cumin, gound
Ancho or other smoked chili powder
Sea salt to taste
Juice of 1 - 2 limes.

INSTRUCTIONS

In a large sauté pan, heat the oil over medium heat.
Add the onion and jalapeno (and other pepper) and cook until onion is tender and translucent, about 3 minutes.
Add garlic, cumin and ancho powder to taste. Saute 30 seconds.
Add tomatoes and cook for another 2 minutes, or until tomatoes just start to lose their shape.
Add the greens and salt to taste.
Cook, stirring frequently, until greens are wilted and just tender.
Add lime juice near the end.

Serve immediately.
For burritos you plan on picking up, drain the liquid.
For burrito bowls, your choice.

We served these with plain pinto beans, guacamole, salsa, sour cream, shredded pepper jack cheese, and fresh salad sprouts, and they were pretty darn awesome!

Sourdough Bagels

This is a blending of this recipe:100% Naturally Leavened New York Bagels with Sourdough
and this one: King Arthur Water Bagels (and simplified).

For the dough:

300g active 100% sourdough starter
350g bread flour*
125g 200g cold water
20g non-diastatic malt
10g salt
*or 350g white whole wheat plus 40g gluten
Water Bath 2 quarts (1814g) water 2 tablespoons (18g) non-diastatic malt powder 1 tablespoon (14g) sugar

1. Mix all the dough ingredients together. I had to add a bit more water to bring it together.
2. Refrigerate overnight.
3. Place dough on counter and knead to make smooth ball. Should take less than a minute since the gluten development happened in the fridge overnight!
4. Divide dough into 8 pieces and make into rounds.
5. Shape the bagels and place on parchment. King Arthur bagel shaping tips here.
6. Let bagels rise one to two hours, depending on how active your starter was and whether you use a proofing setting in your oven.

Boiling and baking:

1. Preheat oven to 425. 
2. Assemble water bath and bring to gentle boil.
3. Place bagels in water, two at a time and boil 30-45 seconds and turn over for another 30-45 seconds.
4. Remove from water and place on another parchment sheet (on a baker's peel if you have one).
5. Sprinkle with seasonings.
6. Repeat with rest of bagels.
7. Depending on your oven, you can bake four at a time or all at once.
8. Bake 20 - 25 minutes until brown to preference.
9. Remove and place on wire rack to cool.

I did four on a baking steel and the bottoms were super crunchy and a bit overcooked for some, but I thought they were perfect.

The other four I did with my new Lloyd Pans Sicilian Style Pizza Pan, and they were less dark on the bottom.

Thanks to Lee Yan of 24 Hour Kitchen and King Arthur for the solid framework!

Easy Authentic Falafel Recipe (adapted from Suzy Karadsheh)

Christian made this under quarantine and it was FANTASTIC! Texture was so perfect with the dried chick peas.

Original Recipe is here. Deep thanks to Suzy Karadsheh!

INGREDIENTS

• 2 cups dried chickpeas (Do NOT use canned or cooked chickpeas)
• 1/2 tsp baking soda
• 1 cup fresh parsley leaves, stems removed
• 3/4 cup fresh cilantro leaves, stems removed 
• 1/2 cup fresh dill, stems removed
• (We had neither fresh dill nor cilantro, but we did have leek sprouts, so...)
• 1 small onion, quartered
• 7–8 garlic cloves, peeled (We used 2 cloves out of deference to Karen, and made a garlic sauce to top.)
• Salt to taste
• 1 tbsp ground black pepper
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp cayenne pepper, optional
• 1 tsp baking powder
• 2 tbsp toasted sesame seeds
• Oil for frying (or coating to bake)

INSTRUCTIONS

1. (One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 16-18 hours (more if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry.
2. Add the chickpeas, herbs, onions, garlic and spices to the large bowl of a food processor fitted with a blade. Run the food processor 40 seconds at a time until all is well combined forming a the falafel mixture.
3. Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night) until ready to cook.
4. Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon.
5. Preheat oven to 400.
6. Scoop tablespoonfuls of the falafel mixture and form into patties (1/2 inch in thickness each). It helps to have wet hands as you form the patties.
7. Dip the patties into a dish or bowl with a few ounces olive oil in it and coat both sides. Then move to baking sheet (lined with parchment paper if you have it).
8. Fill a medium saucepan 3 inches up with oil. Heat the oil on medium-high until it bubbles softly. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary.
9. Place the fried falafel patties in a colander or plate lined with paper towels to drain.
10. Bake for 10 minutes and check. Likely need to turn over each patty at this point, bake a further 10 minutes or so. Continue baking until golden brown. May need to turn patties once more.
11. Serve falafel hot next to other small plates; or assemble the falafel patties in pita bread with tahini or hummus, arugula, tomato and cucumbers. Enjoy!

Chana dal with spinach

Meredith's recipe:

2 Tbsp oil or ghee

1 medium onion

2 cloves garlic

2 tsp grated ginger (2 cubes)

2 tsp turmeric

2 tsp ground coriander

1/2 tsp ground cardamom 

1/2 tsp cumin

pinch cayenne

1 tsp curry powder or garam masala

2 curry leaves

1 bay leaf

1 Tbsp tomato paste

1 1/2 cups chana dal, split and rinsed

3 cups of water + 1 cup of broth

1 pound fresh spinach, chopped, or frozen

Chop the onion and saute in a a couple tablespoons oil or ghee for around 5-8 minutes, until starting to brown.

Add the turmeric, coriander, cardamom, cayenne and curry powder and saute for 30 seconds. Add the garlic and ginger and saute for another 30 seconds, until fragrant. Add the tomato paste and cook for another 30 seconds. 

Add a splash of water to slow the cooking. Add the chopped spinach and saute for a few minutes until all the spinach is wilted. 

Add the 4 cups of liquid, the bay leaves, and the curry leaves, and bring to a boil. Add the chana dal and cook for about 45-60 minutes, until dal is softened. 

Vegetarian Poutine, Quarantine Edition!

Three part recipe: Potatoes, Gravy, assembly!


Oven fries:

3 - 4 Pounds Baking potatoes
2 - 3 Tablespoons Oil (I used refined olive oil)
Salt
Pepper
Garlic powder

Mushroom gravy:
(Adapted from Chef John's version with a few minor additions.)

1/4 cup butter ( 4 ounces)

16 ounces sliced mushrooms

1 cup diced onion

1/4 cup all purpose flour (or as needed)

1 quart beef stock Vegetable stock (we use Better than Bouillon)

1 pinch ground black pepper (to taste)

fresh thyme leaves (or dried, to taste, optional)

salt (to taste)

Smoked paprika

Cayenne pepper

Cheese curds, 8 - 10 ounces

(Could use any mild semi-soft cheese if no curds in your freezer!)

For the fries:

Preheat oven to 450, convection

Wash potatoes (I leave skins on)

Cut potatoes into thick sticks.

Rinse twice and dry on towels for half hour or so.

Place in bowl and add oil and mix to cover all with il.

Sprinkle with salt, pepper, garlic powder to taste.

Spread in single layer on jelly roll pans or whatever you have.

(Will take two at least to spread them out)

Place in preheated oven for 15 minutes, and begin checking every 5 minutes after that until done to your liking. I like them darker than golden.

Start the gravy while waiting for potatoes to dry or even after potatoes in oven:

Melt butter in large pan 

Add mushroom, cook until most of water evaporated.

Add onions, cook until most of water evaporated.

Add seasonings as desired.

Add flour and stir. Cook until a little color in flour.

Add stock in thirds, stirring until thick before adding next bit.

Turn down to warm or off, as potatoes are probably ready.

Assembly:

Pull out one tray of potatoes, and transfer to an oven proof casserole dish.

Spread half of cheese curds over these.

Pull out second tray and repeat.

Return to very hot oven, uncovered.

When cheese is melted and/or starting to brown, remove from oven.

Pour half of the gravy over the over the dish and serve.

Put remaining gravy in server for table.

You're welcome!

Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

Adapted from: Cookie and Kate

Yield: 4 to 6 servings

Ingredients

• 3 tablespoons olive oil and butter, some combination to taste
• 2 large shallots, chopped
• 2 cloves garlic, pressed or minced
• 16 ounces sliced Cremini (baby portobello) mushrooms, sliced or coarsely chopped
• ½ cup dry white wine, optional
• 5 cups (40 ounces) vegetable broth, divided (I use Better than Boullion's "No Chicken" vegetable base to make 5 cups
• 1 ½ cups brown arborio or short-grain brown rice
• 4 sprigs fresh oregano, leaves removed from stems and larger leaves torn into small pieces
• Chopped fresh parsley to taste
• Freshly ground black pepper, to taste

Instructions

1. Make sure your oven rack is in the middle position. Preheat oven to 375 degrees.
2. Heat 1-2 tablespoon olive oil/butter in a medium Dutch oven over medium heat until shimmering. Add shallots and mushrooms. Cook, stirring occasionally, for ten minutes, then add the minced garlic. Cook for another 2 to 4 minutes, until the shallots are well browned.
3. Add white wine and cook until evaporated.
4. Add rice and maybe a little more oil. Stir until all rice is coated with oil.
5. Add 5 cups broth, oregano, parsley, and cover, and bring to a boil over medium-high heat. 
6. Cover the pot and bake until rice is tender and cooked through, but still "poridgey." I set my timer for 50 minutes, took the lid off and then checked it every ten minutes. At 70 minutes, rice was al dente and poridgey.
7. Remove the pot from the oven. Add the Parmesan, and Gruyere, and pepper to taste.
8. Stir until the rice is thick and creamy and cheese is all melted.

Notes

Cookie and Kate say: Recipe adapted from my version of America’s Test Kitchen’s baked rice (recipe here) and Ina Garten, via Food Network.

To make arancini (risotto balls)

I made this to make arancini, so I very finely chopped the mushrooms and shallots in the food processor. After cooking the rice, I chilled in in the fridge until cool.

Then make balls, football shaped and set on wax paper. Roll in Panko, seasoned if you have it (Aldi's had whole wheat panko - whoda thunk?)

Place on parchment paper on cookie sheet and convection bake at 450, 15- 20 minutes. For a less healthy version, pan fry or deep fry.