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Vegetarian/Vegan – Page 7 – surviving the food allergy apocalypse (archive)

surviving the food allergy apocalypse (archive)

Tag: Vegetarian/Vegan

Recipes contain no animal products or by-products. Consider the sourcing of your ingredients if purity is important to you.

  • “Eggy” Burmese Tofu

    “Eggy” Burmese Tofu

    "Eggy" Burmese Tofu
    “Eggy” Burmese Tofu

    I made this recipe from Girl Cooks World as part of a weekend of making random tofu experiments. I used besan flour (very finely ground chickpeas) and got a very smooth tofu, but it was more like a silken tofu. When I fried it in sticks, trying to emulate panisee, the interior got soft and gooey, and the outside was crispy but sort of flaked off.  When I ate it, it reminded me of vaguely of egg. So I decided to try to capitalize on that and try to improve upon it, to try to get an egg substitute to use in dishes that were pretty egg-y, quiche for example.  I thought the original texture was a little soft for what I wanted to use it for, so I kicked up the amount of flour a bit, added some Kala Namak Salt/Indian Black Salt to make it more “egg-y”, and added a bit more turmeric for color.

    I’ve pan fried it with onions for a “scrambled” egg breakfast, and made a breakfast casserole/quiche-like dish with it, which will appear on the blog soon.  In the meantime, if anyone else experiments with it, and finds some good stuff to do with, please let us know!

    “Eggy” Burmese Tofu

    Makes a 8 inch by 8 inch baking pan of tofu.

    • 2 1/2  cups of chickpea/garbanzo bean/besan flour
    • 2 teaspoons of Kala Namak Salt/Indian Black Salt
    • 1/2 teaspoon of turmeric
    • 6 cups of water, divided
    • grape seed oil (or other safe-for-you-oil) for greasing the pan

    Place the chickpea/garbanzo bean/besan flour, Kala Namak Salt/Indian Black Salt, turmeric, in a large bowl. Using a whisk, mix the ingredients until they are thoroughly combined.  Then add 2 cups of the water and whisk until the mixture is smooth, making sure there are no lumps.

    Grease your 8 inch by 8 inch baking dish with the grape seed oil.

    In a wide, heavy bottomed, shallow pot, bring the remaining 4 cups of water to a boil.  Once your water is boiling reduce the heat to medium.  After stirring your flour mixture to be sure it hasn’t settled, slowly pour the mixture into the boiling water, while you stir it with a wooden spoon. Lower the heat to medium-low, and continue stirring until the mixture has thickened and is glossy.  This will take about 3-5 minutes.

    Once the mixture has thickened and is glossy, pour it into your greased baking pan, scraping down the pot to get all of it into the baking pan.  Smooth the top down a bit, and let it cool to room temperature. Once at room temperature, put it in the fridge for at least an hour before using.  However, the longer it sits in the fridge, the more water will drain out and the tofu will become firmer.  Although my modifications to the original recipe make it a bit firmer to start, I generally let my version sit at least 24-48 hours before using it.

    "Eggy" Burmese Tofu
    “Eggy” Burmese Tofu

    Enjoy!


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    “Eggy” Burmese Tofu
    Print Recipe
    Servings Prep Time
    1 8 by 8 inch pan 10 minutes
    Cook Time Passive Time
    3-5 minutes 24-48 hours
    Servings Prep Time
    1 8 by 8 inch pan 10 minutes
    Cook Time Passive Time
    3-5 minutes 24-48 hours
    “Eggy” Burmese Tofu
    Print Recipe
    Servings Prep Time
    1 8 by 8 inch pan 10 minutes
    Cook Time Passive Time
    3-5 minutes 24-48 hours
    Servings Prep Time
    1 8 by 8 inch pan 10 minutes
    Cook Time Passive Time
    3-5 minutes 24-48 hours
    Ingredients
    • 2 1/2 cups chickpea/garbanzo bean/besan flour
    • 2 tsp Kala Namak Salt/Indian Black Salt
    • 1/2 tsp turmeric
    • 6 cups water divided
    • 1 tsp grape seed oil
    Servings: 8 by 8 inch pan
    Instructions
    1. Place the chickpea/garbanzo bean/besan flour, Kala Namak Salt/Indian Black Salt, turmeric, in a large bowl. Using a whisk, mix the ingredients until they are thoroughly combined. Then add 2 cups of the water and whisk until the mixture is smooth, making sure there are no lumps.
    2. In a wide, heavy bottomed, shallow pot, bring the remaining 4 cups of water to a boil. Once your water is boiling reduce the heat to medium. After stirring your flour mixture to be sure it hasn’t settled, slowly pour the mixture into the boiling water, while you stir it with a wooden spoon. Lower the heat to medium-low, and continue stirring until the mixture has thickened and is glossy. This will take about 3-5 minutes.
    3. Once the mixture has thickened and is glossy, pour it into your greased baking pan, scraping down the pot to get all of it into the baking pan. Smooth the top down a bit, and let it cool to room temperature. Once at room temperature, put it in the fridge for at least an hour before using, but is best at 24-48 hours.
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  • Cilantro Avocado Salad Dressing or Sauce

    Cilantro Avocado Salad Dressing or Sauce

    Cilantro Avocado Salad Dressing or Sauce

    Cilantro Avocado Salad Dressing or Sauce

    I love cilantro and avocado, and I was looking for a new salad dressing because I have a tendency to fall into a rut.  I either make my standard vinaigrette out of habit or use my Thai Hot and Sweet Dipping Sauce because I’ve got a bunch of it canned up and it’s easy, and really good on salad.  So I decided I’d try something different. If you like cilantro and avocado, it’s yummy and will be pretty much great on everything you can think of.

    Cilantro Avocado Salad Dressing or Sauce

    Makes 3 cups

    • 2 cups of tightly packed chopped cilantro
    • 2 garlic cloves, peeled and trimmed
    • 1/4 cup of olive oil
    • 1/2 cup of white wine vinegar
    • 1/4 cup of water
    • 1/2 cup fresh squeezed lime juice (I used two limes)
    • 2 Tablespoons of Adobo seasoning – optional (If you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning)
    • salt to taste
    • 2 avocados

    Put all the ingredients in the blender and puree it. I went overboard with my Vitamix so you can’t see the cilantro.  If you want larger pieces of cilantro, put all the ingredients except for 1 cup of cilantro in the blender first, blend, and then add the reserved cilantro and blend judiciously to leave more visible bits.

    Use it on tossed salads, as a dipping sauce for fries or chips, or a garnishing sauce for fajitas, tacos, or burritos if you have safe tortillas, or on baked potatoes or sweet potatoes. Use it as condiment sauce for steak, pork, or chicken.  If you are worried you can’t use it all up, it freezes well.

    Cilantro Avocado Salad Dressing or Sauce
    Cilantro Avocado Salad Dressing or Sauce

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    Cilantro Avocado Salad Dressing or Sauce
    Print Recipe
    Servings Prep Time
    3 cups 15 minutes
    Servings Prep Time
    3 cups 15 minutes
    Cilantro Avocado Salad Dressing or Sauce
    Print Recipe
    Servings Prep Time
    3 cups 15 minutes
    Servings Prep Time
    3 cups 15 minutes
    Ingredients
    • 2 cups fresh cilantro chopped and tightly packed
    • 2 avocados peeled and pitted
    • 2 cloves garlic peeled and trimmed
    • 1/4 cup olive oil
    • 1/2 cup white wine vinegar or use other safe for you vinegar
    • 1/4 cup water
    • 1/2 cup lime juice fresh squeezed
    • 2 tbsp Adobo seasoning If you don’t have Adobo seasoning or you don’t have a safe version, mix 1/8 cup of paprika, 1 1/2 Tablespoons of ground black pepper, 1 Tablespoon of onion powder, 1 Tablespoon of dried oregano, 1 Tablespoon of ground cumin, 1/2 Tablespoon of ground chipotle, and 1/2 Tablespoon of garlic powder, this makes half a cup of seasoning
    • 1 pinch salt to taste
    Servings: cups
    Instructions
    1. Put all the ingredients in the blender and puree it. If you want larger pieces of cilantro, put all the ingredients except for 1 cup of cilantro in the blender first, blend, and then add the reserved cilantro and blend judiciously to leave more visible bits.
    2. Use it on tossed salads, as a dipping sauce for fries or chips, or a garnishing sauce for fajitas, tacos, or burritos if you have safe tortillas, or on baked potatoes or sweet potatoes. Use it as condiment sauce for steak, pork, or chicken. If you are worried you can’t use it all up, it freezes well.
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  • Spring Garlic Sauce with Roasted Potatoes

    Spring Garlic Sauce with Roasted Potatoes

    Roasted potatoes with spring garlic sauce
    Roasted potatoes with spring garlic sauce

    When we were working on our editorial calendar, Denise said she was working on ham steaks, which you saw last week. We thought that ham seemed like a traditional Easter dish, so maybe we should also consider a side dish for it. I LOVE side dishes. The first thing that came to mind was scalloped potatoes, as that goes with ham. Actually, it’s what my mother used to make with leftover ham.

    But I realized that I hated ham and scalloped potatoes! Until my 30s, I didn’t like ham at all. And I know it’s surprising, but scalloped potatoes are my least favorite preparation of potatoes. I tried to figure out why. I’m not opposed to creamy sauces, and potatoes are my favorite food by far, but I realized that the texture of the potatoes just isn’t to my liking. So I fixed it.

    I fixed it by cooking the potatoes separately from the sauce. This dish is made of perfectly roasted potatoes, crisp on the outside, fluffy inside, topped with a creamy sauce made from cashews and white beans flavored with rich roasted garlic and fresh, green scallion tops. It’s a light spring green sauce that goes well with the roasted potatoes but is also good on other vegetables, chicken, and maybe even pasta (I didn’t try that, but I think it would work as a basis for a spring vegetable pasta sauce).

    potatoes1Spring Garlic Sauce with Roasted Potatoes


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    Spring Garlic Sauce with Roasted Potatoes
    Print Recipe
    This is a substitute for scalloped potatoes — roasted potatoes are fluffy inside, and are covered with a creamy garlic sauce made of cashews and white beans.
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Spring Garlic Sauce with Roasted Potatoes
    Print Recipe
    This is a substitute for scalloped potatoes — roasted potatoes are fluffy inside, and are covered with a creamy garlic sauce made of cashews and white beans.
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Servings Prep Time
    2 servings 15 minutes
    Cook Time Passive Time
    40 minutes 35 minutes
    Ingredients
    Roasted Potatoes
    • 3 cups raw potatoes, cubed (2-4 potatoes, depending on size)
    • 1-2 Tablespoons olive oil
    • 1/2-1 teaspoon kosher salt
    Spring Garlic Sauce
    • 1/2 cup white beans
    • 1/2 cup raw cashews, soaked 8 hours or overnight
    • 2 cloves roasted garlic (taste and add more if you want more. Garlic varies greatly in intensity.)
    • 1/4 cup olive oil
    • 1/3 cup water (you may need more — see the recipe itself)
    • 1/2 teaspoon salt
    • 1 teaspoon lemon juice or mild vinegar
    • 1 bunch scallions, green tops only (4-6 scallions in a bunch, depending on size)
    Servings: servings
    Instructions
    1. Preheat oven to 450F.
    2. Scrub potatoes. Peel if desired. Cut into approximately 1/2-inch cubes. Toss with olive oil and salt — start with 1 tablespoon, and add more if needed. You don’t want to waste oil, but you do want everything decently coated to help the potatoes brown. Throw them into the oven and set a timer for 20 minutes.
    3. While the potatoes are cooking, make the sauce. Throw all the ingredients except the scallions into a blender or food processor and pulse. Add more water, 1 tablespoon at a time, only if needed! You want this sauce to be thick. When the sauce is mostly smooth, add the scallion tops and blend until smooth.
    4. Toss the hot potatoes with sauce to coat. Yes, this is different than the photos — I was aiming for “artistic arrangement of food,” though it didn’t really work.
    Recipe Notes

    You do need to roast garlic for this recipe. You could do this at the same time as the potatoes, but you will have to wait for it to cool off to get out the cloves, so this will take longer than estimated. I always roast extra garlic and keep it on hand in the freezer.

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  • Atomic Fireball Liqueur

     

    Atomic Fireball Liqueur

    Atomic Fireball Liqueur

    Remember when we were little kids and you could get Atomic Fireball individual candies for a penny or five cents depending on the era and rate of inflation? I wonder how much they are these days. In any case, I was trying to make a spiced cranberry liqueur when I came up with this recipe, but when we sipped it after steeping it, the cinnamon had really taken over, and my husband said it tasted like an Atomic Fireball candy. You know, that’s really not such a bad thing.  I think this is pretty good served over ice and sipped carefully. I’ve mixed it with some kombucha (yes, not good for the probiotics, but it tasted good). It’d be great with some hard cider, in a spice chai tea, and I bet it would perk up your coffee.  It’s pretty easy to make, and it’s a nice thing to round out your bar for cocktails. If you make some interesting drinks, let us know. Also, I tried to take a pretty picture with the ice shot glasses again, but you can see why ice shot glasses can be fraught with peril, as the bottom melted out before I could take the shot.

    Atomic Fireball Liqueur in a melting ice shot glass
    Atomic Fireball Liqueur in a melting ice shot glass

    Atomic Fireball Liqueur

    • 1 cinnamon stick, broken into pieces
    • 3 whole cloves
    • 3 whole allspice berries
    • 1 cup of sugar
    • 3/4 cup of water
    • zest of a lemon
    • 1 cup of cranberries, fresh or frozen
    • 1 3/4 cups of vodka (I used a vodka made only from potatoes,  be careful as some vodkas may also use wheat or corn)

    Add the sugar, water, lemon zest, and cranberries to a sauce pot and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to simmer until the cranberries begin to burst, for about 10 minutes. Remove from heat and let cool.

    Cranberries, sugar, lemon zest and water in a sauce pot
    Cranberries, sugar, lemon zest and water in a sauce pot

    Use an immersion (stick) blender to break up the cranberries enough so the juice is released, but the mixture stays chunky.

    Cranberry mixture after blending
    Cranberry mixture after blending

    Pour the mixture into a mason jar. Add the vodka, cinnamon stick pieces, cloves, and allspice to the jar. Seal the jar with an air tight lid and shake vigorously.

    Cranberry mixture, spices, and vodka steeping
    Cranberry mixture, spices, and vodka steeping

    Let steep at room temperature for 2 to 7 days, shaking occasionally and sampling to check to see whether you’re happy with the flavor.  I decided mine was done in about two and half days.  Using a strainer lined with cheesecloth, strain the mixture, pressing down to extract as much of the liquid as possible. Once strained, keep in an air tight container either at room temperature or in the refrigerator for up to six months.


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    Atomic Fireball Liqueur
    Print Recipe
    A fun DIY liqueur
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Atomic Fireball Liqueur
    Print Recipe
    A fun DIY liqueur
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Servings Prep Time
    2 1/4 cups 10 m minutes
    Cook Time Passive Time
    15 minutes 2-7 days
    Ingredients
    • 1 cinnamon stick broken into pieces
    • 3 whole cloves
    • 3 whole allspice berries
    • 1 cup sugar
    • 3/4 cup water
    • 1 zest from a whole lemon
    • 1 cup cranberries fresh or frozen
    • 1 3/4 cups Vodka I used a vodka made only from potatoes, be careful as some vodkas may also use grain or corn
    Servings: cups
    Instructions
    1. Add the sugar, water, lemon zest, and cranberries to a sauce pot and bring to a boil over medium high heat. Once boiling, reduce to a simmer and continue to simmer until the cranberries begin to burst, for about 10 minutes. Remove from heat and let cool.
    2. Use an immersion (stick) blender to break up the cranberries enough so the juice is released, but the mixture stays chunky.
    3. Pour the mixture into a mason jar. Add the vodka, cinnamon stick pieces, cloves, and allspice to the jar. Seal the jar with an air tight lid and shake vigorously.
    4. Let steep at room temperature for 2 to 7 days, sampling to check to see whether you’re happy with the flavor. Using a strainer lined with cheesecloth, strain the mixture, pressing down to extract as much of the liquid as possible. Once strained, keep in an air tight container either at room temperature or in the refrigerator for up to six months.
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  • DIY Creme de Cacao Liqueur

    DIY Creme de Cacao Liqueur
    DIY Creme de Cacao Liqueur

    So the 15 food allergy thing, two of which are wheat and corn, ends up cutting out a whole lot of alcoholic beverages out of my diet. It’s looking like I may have another possible allergy (or three) on the horizon that may make my safe vodka no longer safe, so I was poking around at trying to find a potential safe rum, and I got one to trial. At the same time, I’ve been missing stuff like Baileys Irish Cream and Godiva Chocolate Liqueur because it’s the holidays. Since I bought the rum to trial, I thought rum would be a better choice than vodka to make an attempt at a creamy liqueur, as it would give it additional flavor. I chose to do the chocolate first, because chocolate.

    I used Rhum Barbancourt Reserve Spéciale which is supposed to be made from 100% pure sugar cane juice. We’ll see how I do with it, corn-wise.  I also used Pacori Organic Cacao Powder for the cocoa powder. I do okay with it, but trial with caution.  Because I don’t have any safe commercial non-dairy milks, I used homemade cashew milk. (Soak a cup of cashew pieces overnight, drain, and then put them in a blender with 3 cups of water, voilà!) Feel free to use whatever non-dairy milk is safe for you. Or if you can use dairy, I think a whole milk or a light cream would be great.

    DIY Creme de Cacao Liqueur on the rocks
    DIY Creme de Cacao Liqueur on the rocks

    It’s awesome on the rocks, it’s great in coffee, and it’s pretty easy to make. I bought a silicone ice cube tray that makes solid ice shot glasses, but it’s actually pretty hard to drink that way, although it’s a cool picture.

    DIY Creme de Cacao Liqueur on the rocks in a solid ice shot glass
    DIY Creme de Cacao Liqueur in a solid ice shot glass

    Enjoy!


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    DIY Creme de Cacao Liqueur
    Print Recipe
    A yummy drink to have on hand for the holidays!
    Servings Prep Time
    1 quart 5 minutes
    Cook Time Passive Time
    5 minutes 2-3 days
    Servings Prep Time
    1 quart 5 minutes
    Cook Time Passive Time
    5 minutes 2-3 days
    DIY Creme de Cacao Liqueur
    Print Recipe
    A yummy drink to have on hand for the holidays!
    Servings Prep Time
    1 quart 5 minutes
    Cook Time Passive Time
    5 minutes 2-3 days
    Servings Prep Time
    1 quart 5 minutes
    Cook Time Passive Time
    5 minutes 2-3 days
    Ingredients
    • 2 cups water divided
    • 1/2 cup sugar
    • 1/4 cup of cacao powder (I do okay with Pacari Organic Cacao Powder)
    • 3/4 cup vodka or rum in a safe for you variety
    • 1/2 cup of cashew milk or other dairy free milk (I use homemade cashew milk)
    Servings: quart
    Instructions
    1. In a small sauce pan, boil 1 cup of water with the sugar until the sugar is complete dissolved. Remove the sauce pan from the burner, and add the cacao powder. Stir to dissolve the cacao powder, and add the remaining 1 cup of water.
    2. Let the cacao mixture cool. Once cool, add the cashew milk and vodka or rum to the cacao mixture and stir. Pour into a mason jar or a bottle using a funnel, and place it in the refrigerator, letting it steep for two to three days before use. Be sure to shake it to mix well before using and store it in the refridgerator.
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  • Delicious Failure Ice Cream Cake

    Delicious Failure Ice Cream Cake

    Delicious Failure Ice Cream Cake
    Delicious Failure Ice Cream Cake

    Cake. I adore cake. Cake is the whole point of birthdays, right? But allergies, man, they make cake harder. Gluten, dairy, eggs — all of these have structural properties in baking, and while it’s very possible to make cake without these things, when you take them all out, there are a lot of adjustments.

    If you’re new to gluten-free baking, or new to gluten-free vegan baking, or even if you’ve been doing gluten-free baking for a long time, sometimes things will fall apart. You will fail. You will try a new recipe, or you will alter a recipe, or the stars will not be aligned.

    Wait! Failure doesn’t have to ruin dessert! This is more of a process or an idea than a recipe, but it will save dessert, so it’s important.

    This method of dessert preservation came about this past summer, when Jack made me a birthday cake. Well, he tried. I sometimes buy Cherrybrook Kitchen cake mixes, which are safe for me and formulated to be made without eggs. Jack found another cake mix that was safe, but it called for three eggs, which are not. He tried a sub, but here’s a GF vegan baking tip : Don’t try to substitute more than 2 eggs. It’s not that it is always impossible, but it’s an advanced baking move. Don’t try it when you really want a recipe to work the first time.

    That cake had no structural integrity. It came out of the pan a nice tasty pile of cake crumbs. We “fixed” it by sandwiching layers of cake crumbs between layers of ice cream, freezing it and frosting the whole thing. It wasn’t pretty, but it tasted amazing. So, see, he did make me a cake. Just not the one originally intended.

    What’s funny is that I never associate ice cream cake with my summer birthday. Ice cream cake is for winter — for my brother’s birthday, mostly, which is in a week and a half. I was working on an ice cream cake that would replicate those Baskin Robbins roll cakes — you know, the ones that either look like a train or a plane? Do you remember those? The thing is that, so far, I don’t yet have a cake that survives the jelly rolling process of bending and being flexible and round. So I saved this cake the same way we saved my own birthday cake — and this is officially now the amazing decadent failure cake. It is SO GOOD that I’ll be planning to fail on purpose going forward.

    So pick a recipe. Make a cake. If it doesn’t hold up, make an ice cream cake (note: you will need a safe-for-you ice cream, so consider that in advance. Lucky for me, coconut milk is not an issue, and I like the options that exist. Cashew milk and soy milk are also commercially available options. But I’m thinking that this strawberry ice cream would also be awesome, with chocolate or vanilla cake!)


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    Delicious Failure Ice Cream Cake
    Print Recipe
    Here’s what you do with structurally failed cake.
    Servings Prep Time
    9 (ish) 15 minutes
    Passive Time
    2 hours
    Servings Prep Time
    9 (ish) 15 minutes
    Passive Time
    2 hours
    Delicious Failure Ice Cream Cake
    Print Recipe
    Here’s what you do with structurally failed cake.
    Servings Prep Time
    9 (ish) 15 minutes
    Passive Time
    2 hours
    Servings Prep Time
    9 (ish) 15 minutes
    Passive Time
    2 hours
    Ingredients
    • 1 recipe cake with structural issues
    • 1-2 pints safe-for-you ice cream
    • 1 recipe frosting (Most Duncan Hines flavors are gluten and dairy-free)
    • Sprinkles or other decorations
    Servings: (ish)
    Instructions
    1. Slightly soften ice cream by leaving it out while your failed cake cools.
    2. Crumble cake slightly, if it needs help.
    3. Mix ice cream to a consistently soft consistency.
    4. In a cake pan lined with parchment (a 9-inch round works, as does an 8×8 square pan, but this will depend on what your original cake was intended to be) Two options — Either mix cake and ice cream (works best if cake pieces are really small or you want one texture throughout) OR Layer cake and ice cream in thin layers, beginning and ending with cake.
    5. Freeze ice cream cake until solid at least on the outside (45 minutes or so).
    6. Add frosting over entire cake OR just on top. Add sprinkles if using. Re-freeze, another hour is good, or overnight. Really, just go distract yourself while the cake freezes. Watch a movie or do something fun.
    7. Let thaw enough to cut (how long that is will depend on many things, from weather to how you layered the cake and what ice cream you used). Enjoy the salvation of your baking failure enough that you purposely make cakes that don’t work just to have an excuse to make ice cream cake again.
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  • Blue Squash Ginger Soup

    blue squash ginger soup
    blue squash ginger soup

    This soup was inspired by the huge fragment of a Blue Hubbard Squash I bought because I wanted to try one. But then I had to figure out what to do with 3.5 lbs of squash. That’s too much roasted squash to be reasonable, so I figured why not soup.

    Blue hubbard is weirdly blue-ish on the outside, and lighter and yellower than butternut squash on the inside. It’s a subtler flavor than butternut, in the best way possible. For lack of a better description, it’s a “cleaner” squash taste. It’s really good. I really liked the blue hubbard, and despite the fact that hacking it up is a bit of a chore, I will definitely buy more of it.

    Because it’s chock full of ginger, I think this would also be a soothing soup if you weren’t feeling well. It’s a pretty straightforward recipe, but plan a little time for hacking at the squash with your biggest, sharpest knife. It’s light enough that it might make a good opener for Thanksgiving if soup or squash are on the menu, but a big bowl with a salad would also make a decent lunch.


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    Ginger Squash Soup
    Print Recipe
    A nice soup for a first course (if you are inclined to serve first courses) or any cold winter day. The coconut milk is nice, but completely optional, so feel free to omit it.
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Ginger Squash Soup
    Print Recipe
    A nice soup for a first course (if you are inclined to serve first courses) or any cold winter day. The coconut milk is nice, but completely optional, so feel free to omit it.
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Servings Prep Time
    1.5 quarts 15 minutes
    Cook Time Passive Time
    50 minutes 30 minutes
    Ingredients
    • 6 cups vegetable stock check for allergens if using commercial stock
    • 3.5 pounds blue hubbard squash (weight prior to removing rind)
    • 2 Tablespoons olive oil
    • 2 medium onions sliced thin for quicker cooking, about 2 cups
    • 2 inches fresh ginger peeled and grated
    • 1 Tablespoon garlic minced
    • 2 Tablespoons coconut milk OR other non-dairy milk, optional
    Servings: quarts
    Recipe Notes

    Cut large squash chunk into smaller chunks. Then cut rind off and cut remaining squash into large — 2 inch cube — chunks.

    Bring 6 cups of vegetable stock (or water and bouillon) to a boil in a large soup or stock pot. Add squash and cook until tender, about 20-30 minutes, but could vary based on the size of your chunks.

    Drain the squash, but reserve the liquid. Either scoop out the squash with a slotted spoon, or put a colander into a large heat-safe bowl and dump. You will use most, but not all, of the stock to make the soup.

    Saute the onions in the olive oil. When the onions are translucent and beginning to brown, add the ginger, stirring well, and the garlic, also stirring well. When these are fragrant, add the squash; stir well.

    Add about 4 cups of the reserved stock, more if needed to cover all the squash, and bring the entire pot to a boil. Simmer for about 20 minutes.

    Puree the soup, preferably using an immersion blender, but carefully in a blender or food processor if you need to. Add the soup back to the pot if you removed it, and add the coconut milk or other non-dairy milk if using. Taste, and add salt or pepper if needed. Allow to simmer a few more minutes to blend in the milks, and serve hot.

     

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  • Mediterranean Fried Rice

    fried rice 1

    On a recent trip that took us through Scranton, PA, I had an awesome dish that the menu called “Lebanese Fried Rice.” It was brown rice, chickpeas, walnuts, and some vegetables, and it was a perfect lunch. I loved it, and thought that it would make a simple, hearty side dish for the blog, though I thought I’d alter it a bit for my own tastes.

    So here’s my take on that dish. It would be a great side dish with any protein or with a salad. The original salad had red bell peppers in it, but I’m not a big fan of them, so I left them out here. This dish does contain walnuts. You could leave them out, but it is a major flavor component and the dish would be a bit bland without.

    Mediterranean Fried Rice
    Mediterranean Fried Rice

    Mediterranean Fried Rice

    • 1 cup walnut pieces
    • 1 bunch of scallions, sliced finely, green and whites separated
    • 2-3 Tablespoons olive oil, divided
    • 1 can or 16 oz. cooked chickpeas
    • 3 cups cooked and cooled brown rice (I use brown jasmine rice for almost everything)
    • 1/4-1/2 teaspoon salt, to taste
    • 2 cups chopped spinach

    In a skillet over medium heat, toast the walnuts. Don’t leave them — I burn so many nuts this way. Wait until they become fragrant, and then remove them from the heat. Reserve to the side.

    Add 1 tablespoon of the olive oil and the white parts of the scallions to the skillet. Cook over medium heat about 2 minutes. Then add the chickpeas, stirring well.

    Finally, add the rice. Stir well and add another 1-2 tablespoons of olive oil — you want a light coat of olive oil over the whole dish.

    Cook for 3-5 minutes, until the rice is heated through. Add the rest of the scallions* and the spinach, along with the salt. Stir well, and cook until the spinach is wilted.

    Serve topped with the walnuts.

    *If you like a stronger onion flavor, reserve half the green bits to add raw, when serving.