Holy Shiitake! Quick Soup Recipe

March 5, 2012



One of our go-to dinner recipes—a staple in our regular repertoire because the bouillon cubes make it fast (and because mushrooms do a body good).

All the ingredients are coarsely chopped and cooked through and flavored in the sautéeing stage. Then once you add water, you only need to wait to bring the soup to a boil for a few more minutes, top each bowl with a little garnish, and voila, family dinner. Even better the next day after the flavors have really melded.

Into a small amount of boiling water (about 1/4" in a large soup pot), I throw the following:

•1 yellow or white onion chopped in long, lazy slices.
•2 vegan bouillon cubes (we like Rapunzel brand "with sea salt and herbs").

Sautée for a couple minutes then add:
•10-15 chopped Shiitake mushrooms (stems and all, briskly rinsed in water) and any other optional ingredients (broccoli, ginger, garlic, sliced carrots, etc.).

Stir for another couple minutes until mushrooms are cooked through.
•Add at least a pitcher full of water (enough to make your soup a soup).
•Bring to a boil, then turn down heat and simmer for another 5-10 minutes to let the flavors meld (and any optional veggies soften).
•After the heat is off, top with chopped green onions, bok choy, scallions, or chives.
•Each bowl receives a dollop of olive oil, a dash of shoyu or Braggs, and a sprinkle of black sesame seeds before the soup is ladled in.

Stuffed Cabbage Rolls Recipe

January 26, 2012



Though my honey and I are from completely different worlds, we somehow share Hungarian ancestry...which may explain why we both love this dish? It has an eastern European grandmother's feel, very warm and comforting, sweet and savory.

I dislike following recipes, and I'm doing nothing not to pass that on to you with this vague recipe explanation, but I think you'll find it's all you need. I feel that we should all develop our instincts about food prep rather than worry about exact TSP and C. So here ya go...

In one big bowl, combine the following:

1 chopped onion after sautéeing in a little water until soft.
1-3 big handfuls of chopped walnuts (via Vitamix, food processor, or by hand).
A grip of your favorite chopped herbs (I used parsley, rosemary, and oregano).
About a cup+ of cooked grains (I used millet because we were out of quinoa; breadcrumbs would work, too).
Sea salt, black pepper to taste.
Tomato sauce (use just enough to bind the ingredients. The rest will be poured over the top of the rolls).

Place the entire head of cabbage in a pot of boiling water, turn off the heat, and let sit, covered, until the leaves can be peeled off without too much breakage. Just a few minutes.
Cut out the cabbage spines in a "V" shape for easy folding.
Spoon the mixture into each leaf, fold the cabbage edges in, and roll to your liking. Then place each roll face-down in a lightly oiled baking dish so they don't unravel.
Blend the remaining tomato sauce with a little agave to sweeten, and drench the rolls in sauce.
Cover with tin foil and bake at 350°F for 30 min.

These were even better the following day when the flavors had settled. Next time I think I might let them marinate over night before cooking. Note: Our 7 year-old loved these rolls, surprisingly, as well as a meat-eating friend who exclaimed "I could be vegan if I could eat like this everyday!" And this is a BIG dude. So if this dish can satisfy a kid and a 300 lb. rhinoceros look-a-like, we know we've got a winner.





High Raw: Nori Rolls

December 7, 2011



Keep it simple.

Nori sheets rolled with avocado, mixed greens, Vegenaise, and a drizzle of tamari or Braggs.
Optional: raw sauerkraut adds a mock-tuna flavor and a dose of probiotics.

Seaweeds such as nori, hijiki, kelp, and arame are satisfying because they are highly-mineralized foods. Rich in trace minerals, B12, and iodine, they are excellent for the thyroid and protection against heavy metals, toxins, and radiation.

 

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