Tag Archives: hearty

Super Simple Scrumptious Savory Soup

Multi-grain super simple soup
Have you ever heard a friend tell you: “Oh you really like this soup? I just whipped it up using whatever I could find in my fridge, it only took 15 minutes.” And did you force and smile while thinking: “A-hole! I haven’t even found time to shower today.” Well my friends, never fear, for today you will become that a-hole! That’s right, with this simple, hearty and delicious dish, you’ll be that much-envied home chef who can magically create a scrumptious and healthy soup from scratch in no time at all using scraps from your cupboard and fridge. And bonus: it’s a one-pot meal, so clean-up is quick and painless.

Harvest grains

Thanks to the Israeli couscous, orzo, quinoa and chickpeas, this savory soup is quite filling and has a nice backbone to it. The rich flavors of the tomatoes and red pepper really shine, and they do a great job of hiding the zucchini and carrots (which is essential for those of us who want our veggie-averse loved-ones – like my husband – to eat and enjoy this soup). It’s also versatile – if you’re more in the mood for a thick stew, just use less broth.

So get ready to make your taste buds and your body very happy! It’s a perfect meal to make at the end of a busy day. And if you share a bowl with your friends and tell them how quickly you cheffed up this yummy soup using “just a little of this and that I found in my fridge and pantry,” be sure to enjoy watching them force a fake smile to mask the fact that they’re screaming “a-hole!” inside their heads.

Multi grain soup ingredients

Super Simple Savory Multi-Grain Soup

From pantry to table: about 20 minutes
Serves: 4

½ of a large onion, chopped
1 medium red bell pepper, seeded and chopped
4 cloves garlic, chopped
1 chili de arbol, broken (optional – if you want a spicy little kick)
1 cup tomatoes, chopped
½-3/4 cup carrots, chopped
4-6 cups vegetable broth (use for if you want stew, 5-6 if you want a thinner soup)
½ cup “mixed grains” *
1 tsp dried oregano
2 zucchinis, sliced lengthwise then cut into half-moons
salt and pepper to taste
fresh lemon juice, to taste

* For your mixed grains, be sure to choose those that take the same amount of time to cook. For example, I like using Israeli couscous (which is fatter and chewier than regular couscous), quinoa, orzo and chopped chickpeas. Trader Joes has their own blend of this called “Harvest Grains,” which is quite nice.

In a large soup pot over medium-high, sauté the onion in about 1 tbsp of olive oil for 3 minutes. Add the garlic and continue sautéing for 1 minute, then add the red bell pepper and chili de arbol (if using). Continue stirring until the onion is limp and translucent. Add the tomatoes and oregano and cook for 1 minute, then add the vegetable broth and bring to a boil. Once boiling, toss in the carrots and mixed grains and stir well. Cover and simmer for 10 minutes, stirring occasionally. After 10 minutes, stir in the zucchini, cover and cook for another 5 minutes.

Season with salt, pepper and fresh lemon juice. Enjoy!

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Curried Coconut Carrot Soup Dupes Carnivore Into Eating Root Vegetables!

Are these carrots or "orange death twigs?"

By now you know that I am perfectly comfortable tricking my carnivore husband into eating incredibly healthy vegetarian and vegan meals. How else am I going to get him to try things he’d normally declare are strictly for “tye-dye wearing bark-eaters?” You know, like foods that are really “out there,” such as carrots.  Yeah, I said carrots. Or as John likes the call them: orange twigs of death. “But they’re so good for you! They prevent cancer and heart disease, reduce the risk of stroke and they’re great for your skin,”  I say, trying to reason with him as he picks the orange flecks out of his salad while shaking his head. Well, I’ve finally figured out a way to get him to eat carrots: Curried Coconut Carrot Soup.

In this super simple little recipe, carrots are disguised in this rich, creamy soup. The beguiling, exotic flavors of garam masala curry and coconut milk are the primary flavors you taste in this delicious soup, and maybe you’ll even pick up a hint of fresh ginger. But the taste of carrots? Nope! Even though they’re the main ingredient, you wouldn’t know it since they simply provide a platform for the other flavors. But you still get the awesome health benefits of the mighty carrot, so it’s the best of both worlds! John loves this soup and if it has the power to convert a carrot-hating carnivore into adoring it, I have a feeling you’ll like it too!

By the way, I have yet to confess to John about the fact that this is a carrot soup. Whenever he asks what it is, I mumble, “Oh it’s a curried coconut cwagha blah blah mubah soup…here, have a beer!” (Note: distraction is a perfect complement to trickery).

Curried Carrot Soup with Coconut Milk

Curried Coconut Carrot Soup

Serves: 4
From fridge to table: about 40 minutes

3/4 cup yellow onion, chopped
1 tbsp fresh ginger, grated/microplaned
3/4 cup green onions, chopped
1 tbsp garam masala (or regular curry powder)
4 cups carrots, thinly sliced
2 1/4 cups vegetable broth
1 can coconut  milk
1 1/4 tbsp fresh lime juice

In a soup pot, heat a couple tablespoons of olive oil over medium heat. Saute onion, ginger, green onions and garam masala until the onion is translucent. Add carrots and broth, stir well and bring to a boil. With your heat still at medium, cover the pot and cook until the carrots are soft, about 25-30 minutes. Remove from heat and add coconut milk and lime juice. Using a stick blender, puree the soup until creamy and smooth. Add salt and pepper to taste, and add more lime juice to taste as well (but be careful – too much lime juice can make the soup a bit astringent). Enjoy!

Giving Thanks for Hearty Autumn Wild Rice Pilaf

Every Thanksgiving, it’s the same story. I have to look into the smirky face of a friend and respond: “No, I will not be carving a Tofurkey for the holidays.” Now why would I want to gnaw on a fake bird when there are so many awesome harvest dishes with which to stuff my face?

If you’re like me, or the approximately 95,456 other frantic people who were shopping at Whole Foods alongside me today, you’d probably appreciate an easy, delicious, healthy and full-flavored side dish recipe that can feed an army while pleasing both veggies and carnivores alike.  Yes? Never fear my friends, because the Hearty Autumn Wild Rice Pilaf is here! I created this recipe a couple Thanksgivings ago and it’s become one of my favorite fall dishes since it’s got a beautiful blend of flavors: the nutty taste of wild rice, festive bits of fresh apple and dried cranberry, a hint of pomegranate balsamic vinegar to add a feisty little kick, and walnuts (or toasted pecans) to add a bit of protein. And best yet, you can make this dish the day before your big gathering to help easy your stress. (I can practically hear you now: “Cut the foodie chitchat Cimeron and gimme that recipe right now before I throw giblets at you!”)  (By the way, what the hell are giblets?)  (Never mind, I don’t think I want to know!)

Have a great Thanksgiving, my friends! 🙂

Hearty Autumn Wild Rice Pilaf

Serves: 10 as a side dish
From fridge to table: 5 minutes (plus refrigeration time if serving cold)

3 cups cooked wild rice (about 1 cup dry rice makes approximately 3 cups cooked)
1/2 cup dried cranberries, chopped
1/2 cup granny smith apple, finely diced
3 green onions, finely chopped
1/2 cup walnuts or toasted pecans, chopped
A splash of pomegranate balsamic vinegar (I like 11 Olives’ balsamic since it’s thick, rich and has a gorgeous flavor)
A splash of rosemary olive oil (I use 11 Olives’ olive oil because it’s divine)

In a large mixing bowl, toss together all the ingredients. Add just enough rosemary olive oil to coat the rice, and add pomegranate balsamic to taste. Season with salt and pepper. You can serve it hot, chilled or at room temp – it’s fantastic no matter the temperature at which you serve it. Enjoy stuffing your face with this lovely dish!

 

Fiesta Bowl: Veg Football Food for Meat-Lovers

The playoffs are today, which means that my meatitarian is looking forward to watching the games while eating “football food.” In the 16 years that we’ve been together, I’ve been unable to definitively specify what exactly qualifies as “football food,” but at least I’ve successfully discovered some key attributes. According to John’s taste buds, appropriate game-time snacks and meals are:

–       Hot
–       Saucy and/or gooey
–       Chip-friendly, preferably using chips as edible spoons
–       Super flavorful
–       Filling enough to be labeled a “gut brick”
–       Perfectly accompanied by beer
–       Accented by meat

When brainstorming a perfect vegan football food that would meet all of John’s game-time food requirements and for which he wouldn’t miss the meat (and which would only take me 15 minutes or less to make), a key gridiron strategy came to mind: run it up the middle. Translated, that means that if a particular play is working, like sending a running back through the middle of the line, keep doing it. It dawned on me that the same holds true for Operation Carnivore Conversion. And thus the “Fiesta Bowl” was born: a Mexican-style sauté of all of John’s favorite ingredients, which he can eat with tortilla chips used like spoons. And bonus: it only takes 10-15 minutes to make, it’s packed with fiber and protein and I love it as much as John does. It’s so good that it’s going to make it in my line-up of go-to meals, even after football season.

With the Fiesta Bowl’s fragrant scent of cumin, coriander and salsa filling up the house, now John is really looking forward to watching the games, as am I since I get to eat this flavorful food while enjoying “football foot.” (Whenever I watch a game with him, I get a foot massage. Life and marriage is all about compromise!)

Fiesta Bowl

Serves: 4

From fridge to table: 10-15 minutes

Ingredients:

2 tbsp olive oil

1 very large yellow onion, finely chopped

5 cloves garlic, finely chopped

1 tbsp ground cumin

½ tbsp ground coriander

2 cans black beans, drained (Trader Joe’s Cuban black beans are awesome in this dish)

Handful of freshly chopped tomatoes (optional)

½ cup white corn kernels (optional)

1 16 oz jar of a fruit-based salsa (like pineapple-peach, mango-lime or raspberry-chipotle)

½ cup fresh cilantro, chopped

Cooked rice

In a large sauté pan over medium-high heat, sauté the onion and garlic until the onion is translucent and turning golden. Add the cumin and coriander and stir for 1 minute to release the fragrance of the spices. Add the tomato and corn (if using) and sauté for 1 minute. Add the black beans and salsa. Bring to a boil and stir well for 3 minutes to blend flavors. Remove from heat and stir in the cilantro. Serve in a bowl adopt hot rice and serve with tortilla chips. Enjoy!