Sunday, November 16, 2014

Roast Pepper - Potato Comfort Soup

Roast Pepper-Potato Comfort Soup
This roasted pepper-potato soup is a delicious, nutritious, warming comfort food that everyone will love. It is vegan (although you are free to plug in your animal products as subs) and gluten-free. The fragrance while it is cooking will draw everyone in the neighbourhood on a cool day. My dog is also much attracted by the fragrance.

INGREDIENTS:
  • 3 T. Coconut Oil or Ghee (if not vegan)
  • 3 - 4 Organic Red and/or Orange Bell Peppers
  • 1 Medium or 2 Small Organic Yellow Onion(s)
  • 1 Large Organic Potato, peeled and diced (1 1/2 cups)
  • 3 Cloves Garlic, minced
  • 1 Liter / Quart Organic Vegetable Broth (or use 2 Organic Vegetable Bouillon Cubes in 1 Liter of Water)
  • 1/4 C. non-dairy Mylk, made from organically-grown nuts, soy, etc.
  • Cayenne, Celtic Sea Salt and Pepper to taste  
METHOD:
  • Roast the Peppers:  Wash and dry them.  Place them each in the oven, close together under the grill on the rack (no pan needed).  Turn oven to "Broil" or "Grill" and close oven door.  Grill for around 3-5 minutes, until black (and fragrant) and then turn on to another side.  (Use oven gloves) Do this until all sides of pepper are black.  Put the peppers in one of those brown paper bags you have been hoarding.  Fold the top over.  Let them steam in there for about 10 - 15 minutes.  You can do some of the other prep while that happens.  Then take them out, remove seeds, remove skins (should come off with no problem whatsoever), and coursely chop.  Set aside.
  • Heat up a Dutch oven or medium-large soup pot to melt the coconut oil/ghee.  Add in the chopped onions and saute, stirring occasionally, for about 3-5 minutes.  Add in the potatoes and stir around in there for another couple of minutes (just to cover surface with oil).  Then add in the garlic and roast peppers.  Stir continually and cook for another 2 or so minutes.
  • Add the stock and, stirring, bring to a boil.  Simmer over medium heat until the potatoes are soft.
  • In a blender or food processor, puree the soup until smooth.  It's a good idea to either let it cool somewhat before blending, or to make sure you do only half portions at a time and hold the lid down so it doesn't blow off via the pressure of the heat and steam.  Biggo mess, that.  
  • Return the soup to pot and, over low heat, add the cashew cream or nut milk or other non-dairy milk. Stir well.
  • Add in salt, pepper, and cayenne to taste.
My son forwarded me the following video on Facebook that shows how passion/compassion can trump money/fame on rare occasions (thank God!) http://www.cbsnews.com/news/former-nfl-player-farms-for-good/


Travel the World For Free

Wednesday, November 12, 2014

Organic Borscht with Basil, Red Lentils and Purple Cabbage (Vegan, Gluten-Free)

Delicious & Fragrant Organic Borscht with Basil, Red Lentils, and Purple Cabbage

I was at Costco today and saw a 2-4 servings package of ready-made beet borscht for ... are you ready?... $12+ change!!!!!  I knew I had beets at home in the fridge (thanks to that wonderful organic-vegetable-growing son of mine who harvested close to 3000# of beets this Fall!) and I DO know how to make borscht, so I could hardly wait to get home to make such a valuable-- and delicious of course-- soup.

And this borscht I am making is ORGANIC, it does not have any GMO possibilities, or high fructose corn syrup lacings.  This recipe will feed 5 people... so, I guess it must be worth about $25?  You can make it too:

Ingredients:
  • 2 Tbs. Coconut Oil
  • 4 small Onions, halved and sliced (3 cups)
  • 1 T. organic dried whole Basil
  • 2 tsp. Celtic Sea Salt
  • 6 cloves Garlic, minced
  • 3 medium Beets, peeled and grated, or pulsed until fine in Food Processor
  • Greens from beets (or bunch of Swiss Chard) sliced into thin ribbons
  • 2 C. Purple Cabbage, sliced into thin ribbons
  • 1 tsp. freshly ground Black Pepper
  • ½ cup small Red Lentils
  • 2 L. (or 2 Qt.) Filtered Water
  • 1 ½ T. Caraway Seeds
  • 1 ripe Avocado, for garnish, OR whirl up Cashew Sour Cream  (at the link, scroll down to find recipe)
  • 8  Lemon wedges
Method:
1. Heat Coconut Oil in a large, heavy pot. Add Onions, Basil, and Celtic Sea Salt; and sauté for about five minutes to soften.  Add in the Garlic next, stirring and cooking for an additional minute . Add in Beets, Cabbage, Lentils, Pepper and, Water. Bring to a boil, reduce heat to medium-low, and simmer 15 to 20 minutes, or until lentils are tender. Add liquorishy Caraway Seeds and Greens or Chard. and cook until the Green have wilted (about 3 to 4 minutes).
2. Serve soup hot or cold, garnished with Avocado Slices and  a squeeze of  Lemon.
A convincing video to watch from the Beyond Patmos site:

*The above recipe was an adaptation of a borscht recipe on Vegetarian Times.com site.


Travel the World For Free