Irish Tofu Stew March 6, 2009

IRISH STEW

2 1/2 cups veggie stock
2 medium onions quartered
1/2 cup barley
1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
1/2 pound tofu cut into bite-size pieces
1 cup veggie stock
2 stalks celery, sliced
2 tablespoons low-sodium soy sauce

1. Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
2. Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
3. Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
4. Adjust the seasoning, if needed, and serve

Baby Bella (Portebello) Mushroom Miso Soup November 5, 2008

Baby Bella (Portebello) Mushroom Miso Soup

Ingredients:

• 1 package baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
• 2 tsp peanut oil
• 1 medium yellow onion, thinly sliced
• 1 carrot, pealed and sliced
• 2 celery sticks , sliced
• 1 T. garlic, minced
• 1 T. ginger, minced
• 4 cups water (or vegetable stock)
• 2 cups Kale or Swiss Chard leaves, roughly chopped
• 2 Tbsp white miso (or other miso of choice)
• 1 Tbsp toasted sesame oil
• 2 Tbsp sesame seeds
• Seasoned crackers
• Bragg’s Amino Acids

Directions:

In a large saucepan, saute the mushrooms in the peanut oil for 3 minutes. Add the onion, garlic, and ginger, carrots, celery and saute an additional 2 minutes.

Add the water and Kale (Swiss Chard) and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan.

Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat.

Sprinkle sesame seeds over individual servings.

Enjoy!!!

Vegetable and Barley Soup Recipe September 28, 2008

Vegetable and Barley Soup

Ingredients:

• 2 large red potatoes, washed and cubed
• 2 green onions, chopped
• 3 carrots, pealed and chopped
• 4 celery sticks, chopped
• 1 cup of dried pearl barley
• 1 bunch of Kale, chopped

• enough vegetable broth to cover (or water)
• salt and pepper to taste
• 1 tablespoon Emerial Seasoning (Emerial Essence – Food Network) -
  

  Emerial Essence Seasoning:

  Ingredients

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

  Directions:

  Combine all ingredients thoroughly.

Very simple to prepare this one! Place all your vegetables except the kale in a large pan with the barley. Cover well with broth, boil and simmer until everything is cooked.

Add the Kale and salt and cook for another 5 minutes.

Serve with Garlic Bread

Enjoy!!!

Left over Brine? What to do? Here’s a soup recipe… August 28, 2008

Stella Artois + Kimchi + Bread + Noodle Veggie Soup made with left over Kimchi brine = Happiness

Noddle Soup Ingredients:

• Left over Brine (any type) as much as you want- My brine was left over from Spicy Kimchi
• Water or vegetable stock to brine ~ equal amount to brine..depending on how many u’r cooking for
• Somen or Udon Noddles, cooked (with directions on the package)
• 1 tbsp olive oil
• 2 carrots, pealed and chopped
• 2 stacks of celery, chopped
• Hand full of Bok Choy (use any green that you have), chopped
• green onion, chopped (to top the soup)
• 3 garlic cloves, chopped
• salt and pepper to your taste

In a large pot, mix brine and water and heat on the stove until boiling.

In the meantime, saute the celery, garlic and carrots in olive oil on medium heat for 5-7 minutes.

Transfer veggies and cooked, rinsed noodles to the large pot with the brine and water mixture.

Heat all the way thru.

Add bok choy, cook for another five minutes on  simmer.

Garnish with green onion on top before you serve.

Potato and Leek Soup with Crispy Green Salad July 6, 2008

Potato Leek Soup

This here is a delicious creamy soups made without dairy.

Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits.

Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy meal.

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped white onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes (any potato will work)
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Crispy Green Salad

• a head of leafy lettuce of your choice ( bite-sized pieces )
• 1 chopped tomato
• a few broccoli florets chopped into bite-sized pieces
• any kind of onion chopped
• pine nuts
• fresh strawberries cut into bite-sized pieces

Dressing – Whisk Together and pour onto salad

• Beat juice from cooked beets
• Olive oil
• Flax oil
• Balsamic Vinegarette
• Lemon/lime juice
• salt/pepper

Serve with a warm bread of your choice.