Tag Archives: soup

tomay-to, tomah-to…

16 Nov

Okay, I’m kind of sucking at MoFo. I think November is not as good a month for it, it’s too busy. Plus, I have some news to share soon (no, I’m not pregnant) that has been tying up my time, but that will come.

I love me some tomato soup. It’s my go-to food when I’m feeling sick and there are lots of recipes for tomato soup out there, but a lot of them end up tasting like spaghetti sauce or salsa. Blech.

Elephant’s Deli, in Portland, is a beloved deli and catering place that is famous for their unique tomato soup. They are not famous for their vegan options. Needless to say, the soup is not vegan, but it’s so loved that they are nice enough to share the recipe on their site. Based on its cult status, I couldn’t resist whipping up a veganized batch of it… and it is seriously good. And the mystery ingredient that makes it so intriguing really does give it that je ne sais quoi.

I’m not going to repost their recipe since I already linked to it and didn’t get permissions to do so. All I substituted was plain soy milk for the cream and vegan margarine for the butter, obviously. The soy milk worked well, but I bet soy creamer would be even better. You’d expect it to curdle, especially with orange juice (fresh is a must, it’s so good!), but somehow it works.

What’s your most nostalgic comfort food during the dreary winter months?

a taste for fall…

5 Oct

As the cooler weather sets in, I start to crave comfort foods. While not necessarily looking for overly hearty fare, chilly nights and layer-weather beckons for something that sticks to your ribs. Let’s take a stroll down memory lane for some recipes that fit the bill.

Some Curried Carrot Soup is simple to make, but is thick and flavorful for rainy nights or when you have the sniffles.

Some Pesto Ricotta will add flavor and protein to any pasta or pizza and make for happy tummies.

Inspired by Starbucks’ annual fall muffin, my Stuff This In Your Pumpkin Pie Hole Muffin will please vegans and non-vegans alike and is the perfect breakfast on a chilly autumn morning.

What are your favorite autumn eats?

soup in juneuary

2 Jun

A few weeks ago, we Portlanders were prematurely visited by summer. It was warm and sunny and glorious. Now our days are dark, we are experiencing biblical rain and we have lapsed back into muddy winter weather.

I have tasted the fruits of summer and I am not a happy camper.

Alas, given that I have no choice in the matter, I guess I’ll just have to adapt. And continue eating soup.

Curried Carrot Soup

This soup is invigorating, satisfying and a delight to sniff. To smell, I mean. Lovely as it is, I would not recommend ingesting this soup through the nose.

2 tbsp. olive oil
small onion, diced
1/2 teas. salt
1/2 inch ginger, minced
2 lbs. carrots, peeled and chopped
1 tbsp. curry powder
5 cups water
1/8-1/4 teas. cayenne, to taste (remember, the heat will increase as it sits and the flavor sets up, so it’s best to start small and increase in tinny, little increments)
1 1/2 cups coconut milk (can use low fat, if desired)
1 teas. cinnamon

raisins to garnish

In a large stockpot, heat oil. Add onion and saute for about 2 minutes, until it begins to soften. Add salt ginger and continue sauteing until onions and ginger are soft and fragrant. Add curry powder and stir to coat onion/ginger mixture. Add carrots, water and cayenne. Bring mixture to a low boil than lower temperature and simmer mixture with a lid, stirring often, until carrots are tender and break apart easily with a fork, about 25 minutes.

Using an immersion blender, or in batches in a standing blender, puree soup mixture. Return to stockpot, if using standing blender, and add coconut milk and cinnamon. Mix to combine and let coconut milk heat through. Serve soup with raisins for a delicious flavor contrast.

Serves 5-6.

episode 3 and a request

9 Jul

Well, here she is: Episode 3 of the nom! nom! nom! cooking show. Enjoy this very classic and summery recipe.

Vichyssoise
This soup’s origins are debated, but it’s creamy and addictive flavor is undeniably good. You can always use onions in place of the shallot.

1 tbsp. margarine
3 medium leeks, washed and finely chopped
1 shallot, minced
2 medium sized potatoes, peeled and chopped
1/2 teas. salt
4 cups veggie broth
1 cup soy milk or creamer (other non-dairy will work, but may separate)
black pepper and spring onions to garnish

In a stockpot, melt margarine over medium heat. Add leeks and shallot and sautee until translucent. Add potatoes and veggie broth and mix to combine. Simmer with lid on until potatoes are tender and break apart easily with a fork. Add soy milk and stir.

You can puree this soup in several different ways. Reserving much of the liquid, you can puree it in your food processor and then whisk in the liquid. You can also use a blender or an immersion blender directly in the pot. Transfer blended soup into a heat resistant bowl, cover, and put in fridge to chill. Serve soup with fresh cracked pepper and spring onions to garnish.

IMG_0742

The wonderful, poetic and talented Mr. Peter Mulvey gave us permission to use his lovely song “Lila Blue” in this video. He’s truly one of the best songwriter’s I’ve ever heard and he puts on a hell of show (easy on the eyes, too). Check him out if you like what you heard. Listen to his acoustic version of “Shirt” off of his latest album to have your mind blown.

Okay, and now for my request. I have two, actually. For this show, I want to have more interaction between us. So, first off, if you have a recipe, baking or cooking, that you would like to see veganized on the show, please send it to me at nomblog {at} gmail {dot} com. If you have a picture of it to include, that would be excellent. If it seems promising, I’ll give it a go.

My second request is questions. I’d like to incorporate a Q&A segment. Have a question about vegan baking? Cooking? Food chemistry or history? The meaning of life? I could bore you for hours on end about linguistics or music. 😉 Let me know what’s on your mind, email you questions to the above address and I will sort through them and select questions for upcoming shows.

Don’t forget about the jam giveaway! Be sure to comment by Friday at 2 pm PST to be entered!