Thai Sweet Potato and Yellow Split Pea Soup

 

INGREDIENTS

1 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
2 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 small organic yellow or white potato, washed, yucky parts removed
1/4 cup yellow split peas, rinsed
2 cops organic vegetable broth
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp  cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp  paprika powder
 Freshly ground pepper, to taste
1 tsp fine grey sea salt
TOPPING

Flax seeds (optional)
Parsley (optional)
Hazelnuts, chopped (optional)

Dash of white wine

 INSTRUCTIONS

In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").

 Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.

Add the split peas and stir. Add the broth and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/peas).

Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, blend well, and let cook for a few more minutes.

 

Add the salt, mix and serve right away. Top with hazelnuts if desired.

 

Recipe adapted from http://www.eyecandypopper.com/

Marinaded Roasted Cauliflower

Ingredients:
1 head cauliflower, core removed
1/4 cup extra-virgin olive oil
6 cloves of garlic, peeled whole clove
1/4 cup black olives, lightly crushed and pitted
1  teaspoon thyme
½ teaspoon rosemary
1 lemon, large diced without peel
1 teaspoon kosher salt
Freshly ground black pepper

Method:

Create marinade for the cauliflower by combining the olive oil, garlic, lemon, and olives in a saucepan, and heating it over low heat. Cook slowly for 20 minutes, stirring intermittently until everything has softened and broken down and is cooked. Mix in herbs and set aside.

Blanch cauliflower in highly salted boiling water for 3 minutes. Remove and let excess water drain. Marinate cauliflower with the marinade as they cool. Marinate for 1 hour.

Preheat an oven to 400°F.

Create a packet of tin foil placing the cauliflower in the center. Drizzle with any remaining marinate and season each with ½ teaspoon of salt and 8 or 10 turns of pepper. Close the packets tightly and put them in oven and bake them for about 30-35 minutes, until the cauliflower are tender, rotating them occasionally so they cook on all sides. (If a butter knife enters easily the cauliflower is finished cooking.)

Adapted from http://www.chefbenford.com/recipe/roasted-cauliflower/

Vegan Filling Butternut Squash Patties

The patty was so good it didn't need mushroom gravy.

Ingredients:

6 slices whole grain organic bread 1/2 in cubes

1 cup butternut squash 1/2 in cubes

1/2 organic onion diced

1 tsp sage (dried) 

1 tsp thyme (dried) 

1/2 tsp celery seed

1 tsp sea salt divided

2 tsp parsley (dried) 

1/4 cup Earth balance

2 T olive oil

10 oz organic vegetable broth

1/2 cup organic stone ground white whole wheat pastry flour

Directions:

Sauté the veggies and seasonings in half the olive oil adding a little veggie broth as needed to prevent sticking.  Add broth a tablespoon at a time until soft.  I will add diced celery to the mix next time.  I was out of it.

Meanwhile drizzle the cubed bread with the remaining oil and light fry in a separate pan.

Remove bread from pan and place in a mixing bowl. Make a thick white paste of flour and veggie broth and pour it over the bread cubes.  Hand mix, then mix with veggies and remaining broth.

Form into four balls and pan fry in the melted Earth Balance.  Flatten balls as they fry.  Fry until crispy brown on each side.

Enjoy!