Tofu, Shiitake & Noodle Hot & Sour Soup

Standard

So… it’s been about a year and a half since I have posted to this blog. I’m making an early New Years resolution to post on this most. I’ve cooked up some VERY tasty lactose free goodies over the past year and a half, but I always forget to take pictures until I’ve already stored the leftovers!

It’s been UNSEASONABLY warm in Boston, squashing my hopes of making hearty stews, but on a 70 degree December day, I set out to make a light spring soup and found this delicious recipe. I did not follow the recipe to a t, so below find my variation!

Ingredients:

  • One package of sliced shiitake mushrooms (about 5 ounces)
  • 2 large carrots, peeled and sliced into 2 in x 1/2 in slices
  • 2 8-ounce cans bamboo shoots, rinsed
  • 2 14-ounce packages extra-firm water-packed tofu, drained
  • 1 teaspoon ground white pepper
  • 4 cups thinly sliced green cabbage
  • 4 1/3 cups water, divided
  • 4 cups vegetable broth
  • 1/4 cup white vinegar or rice vinegar
  • 1/4 cup red-wine vinegar
  • 1/4 cup reduced-sodium soy sauce, plus more to taste
  • 1 tablespoon chili-garlic sauce, plus more to taste
  • 2 teaspoons of ground ginger
  • 3 tablespoons cornstarch
  • 1 tablespoon toasted sesame oil
  • 6 ounces of dry vermicelli noodles
  • 1/2  cup sliced scallions

Directions:

  1. Rinse the mushrooms and cut into 1/2 pieces. Spread the mushroom pieces in a 6-quart or larger slow cooker. Add carrots and bamboo shoots. Cut tofu into 1/2-inch pieces, add to slow cooker and sprinkle with white pepper. Top with cabbage.

img_42312. Combine 4 cups water, broth, both vinegars, soy sauce, chili-garlic sauce and ginger in a bowl; add to the slow cooker.

IMG_4233

3. Cover and cook 4 hours on High or 7 to 8 hours on Low.

img_42344. Whisk the remaining 1/3 cup water, cornstarch and sesame oil in a bowl. Stir into the soup as well as the scallions. Cover and cook on High for 20 minutes. Add the noodles, cover and heat through for 15 minutes. Serve with more soy sauce and chili-garlic sauce, if desired. I also flavored it with a little garlic powder to taste.

ENJOY!

Have a happy rest of 2015, and here’s to hoping that I actually keep up with this blog in 2016!

Advertisements

Cauliflower-Asparagus soup

Standard

I made this soup as a little taste of spring! A delicious cauliflower-asparagus soup. Not only is it lactose-free but it is vegan as well!

photo 1 (3)

Ingredients:

  • 2 tablespoons of nutritional yeast
  • head of cauliflower
  • half a bunch of asparagus
  • 32 oz of vegetable broth
  • one large sized onion
  • 4 cloves of garlic
  • salt, pepper, and chili powder to taste

photo 2 (4)

Directions:

  1. Cut up the cauliflower, asperagus, garlic, and onion.
  2. Put in the soup pot with a little bit of oil on a medium heat for 5 minutes or so
  3. Add the vegetable broth and bring the soup to a boil
  4. Once it is boiling, let it simmer for 15 minutes or so – until the vegetables are soft
  5. Add the nutritional yeast, salt, pepper, and chili powder
  6. Let the soup cool a little bit and then use an immersion blender until the soup is smooth- if you do not have an immersion blender you can use a regular blender
  7. Serve and enjoy! If you are a big fan of spicy food, you can add siracha or a different type of hot sauce.

photo 3 (2)

photo 4 (2)

Ground Beef and Vegetable Stew

Standard

Boston gave us a taste of Spring this past weekend- a thunder storm and multiple days in the 50s. And while it is not spring yet, I figured that I needed to get some last minute stew in before it is too warm. This recipe comes from Southernplate.com  and I improvised to make it my own!

IMG_1770

Ingredients

  • 1 1/2 lbs ground beef, cooked and drained
  • Carrots, diced
  • Onion, peeled and chopped
  • 4 potatoes, peeled and diced
  • 2-3 Cups frozen green beans
  • 28 ounce can diced or crushed tomatoes
  • 2 Cans Spicy Hot V-8 juice
  • 2 C water
  • 4 Beef Boullion Cubes
  • 1 tsp salt (more or less to taste)
  • mushrooms
  • cup or so of peas
  • cup or so of kale
  • seasonings of your liking (I used italian seasoning, adobo, black and white pepper, chili pepper, oregano)

IMG_1772

Instructions

  1. Place everything in a pot except for ground beef (cook before hand) and kale. Bring to a boil and reduce heat to simmering. Cover and cook for an hour until vegetables are tender.
  2.  Add ground beef, cook for another fifteen minutes.
  3. Add the kale, cook for another fifteen minutes

IMG_1775 IMG_1777

White Chicken Chili

Standard

This is another recipe from my family cookbook, an absolutely delicious white chicken chili – lactose and dairy free!

photo 1 (4)

  • 2 cans of white beans (any kind works)
  • 1 large onion, chopped
  • 1 stick of unsalted butter (if your stomach can’t handle that, a dairy substitute)
  • 1/4 cup all-purpose flour
  • 2 cups of almond milk
  • 1 tsp. tabasco sauce
  • 1 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt or to taste
  • 4 oz of chopped jalapeño chilies
  • 3 or 4 skinless chicken breast halves
  • 1 1/2 shredded dairy free cheese

photo 2 (3)

In a skillet, cook onion in 2 tbsp. of butter over moderate heat until softened

In a 6-8 quart pot, melt remaining 6 tbsp of butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onions and gradually add broth and almond milk, whisking constantly.

Cook the chicken in a separate pan.

Bring the roux/onion/broth/milk mixture to a boil and simmer, stirring occasionally for 5 minutes or until thickened. Stir in the spices, then add the beans, chilies, chicken and cheese and cook the mixture over moderately low heat, stirring, for 20 minutes.

Serve with salsa

photo 4 (4)

Guest Blog Post: Lentil Soup

Standard

My lovely roommate Jack is a vegetarian who loves to cook, so naturally, I asked if he wanted one of his recipes to be featured on the blog. Below is his lentil soup recipe-

image (5)

Ingredients:

1 lb green lentils
2 medium onions, diced
2-3 medium tomatoes, diced
1/3 lb carrots, diced
1/2 lb celery, diced
1/2 yellow pepper, julienned
8 oz portobello or crimini mushrooms, julienned
1/2 lb kale, washed and shredded
6 cloves garlic
1/2 lemon

Vegetable or chicken stock or paste

Red wine
Balsamic vinegar
Oregano
Thyme
Cumin
Directions:

image image (1)

Wash and boil lentils in a large pot with a bay leaf. If using stock, reduce the water you start out with and add in the stock half way through.

In a large saucepan sauté the vegetables in this order: garlic until aromatic (~60 s); onions until just translucent; carrots; mushrooms; celery; tomatoes; peppers. (You may cook the tomatoes separately as I did to speed things up, as you want them to break down, release juices, and cook down a bit and it takes a while. I also cooked the mushrooms separately, but that was mostly because I messed up the order.)
image (2) image (3)

When lentils are soft, add sautéed vegetables and cook at a low boil for 5-10 minutes. Squeeze lemon for juice and add it with a splash of red wine — you may also use balsamic vinegar instead for a different flavor. If cooking with boullion/paste, add that now. Salt and add spices to taste.

Finally, add kale at the end and let it boil just long enough to soften it.

image (4)

Miso Soup

Standard

Boston had a snow storm, sorta… 9 inches of snow – okay that is a lot of snow, but hey- it is winter, what do you expect.

I love miso soup, it’s one of my favorite soups and I get it every time I go to a Japanese restaurant.

On the cold, snowy Boston evening, I made miso soup last night, it was extremely easy and tasted absolutely amazing! It is great as an appetizer or just by itself.

photo 3 (6)Ingredients:

  • 1/3 cup of firm or super firm tofu cut into cubes
  • a package of wakame soup mix
  • 4 cups of water
  • 4 tablespoons of minute miso
  • a handful or two of kale

Directions:

  1. Bring the water and minute miso to a boil
  2. Add the wakame, kale, and tofu
  3. Continue to let the soup boil for 3 minutes
  4. Serve and Enjoy 🙂

photo 1 (12) photo 2 (9)

Lactose-free Butternut Squash Bisque

Standard

It is cold outside- especially in my home state of Minnesota, where most schools do not have school tomorrow.

So for all of you staying warm inside, you should make this delicious, vegan, lactose-free, gluten-free bisque 🙂

photo 1 (8)

Ingredients:

  • Butternut squash
  • 32 oz of vegetable broth
  • 3 carrots
  • 2 onions
  • 4 cloves of garlic
  • salt, pepper, oregano, chili pepper, adobo to taste

Directions

  1. Cut up the squash, onions, garlic, and carrots and put in the pot with a little olive oil at a medium high heat for about 5 minutes
  2. Pour in the broth, put a lid on it and bring to a boil for 15-20 minutes or until the vegetables are soft
  3. Using an immersion blender, blend all the vegetables until smooth
  4. Season with salt, pepper, oregano, chili pepper, and adobo to your liking
  5. Serve, enjoy, and stay warm

photo 1 (7)photo 4 (2) photo 2 (6)