Creamy Chickpea Miso Vegetable Stew. Since the new year, I’ve made good on my intention to dive back into meal planning and batch cooking.
I spent most of last year immersed in recipe testing that was by turns exciting and exhausting. In December we ate up what was in our freezer, along with a lot of dinner salads and some takeout. Chorizo-Spiced Lentil Stew. Turmeric roasted carrot soup + carrot top harissa. This past weekend was our photography + styling workshop in NYC.
Just like when any other workshop is over, I am left feeling recharged and re-inspired by the students and the experience. This was the first time we hosted a workshop in my home city, and it was also the first time where I cooked most of the food we were eating. Both made me so happy. Feeding people + NYC are two of my favorite things and I loved sharing them both with our eager students. For lunch on Saturday, we indulged on LOTS of veggies. Turmeric Carrot Apple Soup — dolly and oatmeal. Happy 2017!
I hope you all had a wonderful beginning to the new year :) frank and i made our yearly tradition of mole sauce, except this year we kinda cheated by using a starter! Basically it had all the spices, chiles, and nuts/seeds all ground up and made into a paste so that all we had to do was add sautéed tomatoes, some stock, and salt!
Somehow it still took 2 hours to make in between soothing our babe, playing with him, stopping to feed and change him, all that good stuff ;) i also took some time to reflect a bit on the past year. it was grand in so many ways. having my cookbook published, being pregnant and having a baby! In many ways it was the most fulfilling year, but also super rough as well. there were quite a few personal hurdles, the emotional suck of the presidential election and its outcome, and the curious world of hormones post-baby. it's been an interesting year to say the least. Carrot Tahini Soup. I’m not sure if it’s the weather or just the fact that we’re starting to feel a little rundown, but it’s been a soup kind of week here at Tumbleweed Farm.
Simple, warming vegetable soups have felt like one big bear hug when we’ve needed it the most. As our season begins to slow down (yippee!) It seems as though we’re able to let our guards down a bit. ► "Houmous soup" express ! Chai-Spiced Apple Sweet Potato Soup. Your access to this service has been temporarily limited.
Please try again in a few minutes. (HTTP response code 503) Soupe crue aux carottes, noix de cajou, coriandre et gingembre. Cette soupe crue aux carottes, noix de cajou, coriandre et gingembre m’accompagne depuis le mois dernier et je ne m’en lasse toujours pas.
Facile et rapide à réaliser, elle ne nécessite aucune cuisson et peut se déguster chaude ou froide, en fonction de la météo et des envies personnelles. Elle est savoureuse, parfumée, et offre plusieurs possibilités pour se régaler en toute simplicité. Et comme elle est crue, on profite pleinement des vitamines et des caroténoïdes de ce précieux légume que l’on croque trop souvent machinalement, en oubliant presque tous les bienfaits qu’il nous procure. Ingrédients pour 1 personne : Placer tous les ingrédients dans un blender et bien mixer jusqu’à l’obtention d’une soupe lisse et onctueuse. Si vous avez envie d’une soupe chaude, faire chauffer votre bol au préalable au bain-marie et optez pour de l’eau bien chaude. Si vous avez envie d’un gaspacho rafraîchissant, placez votre soupe au réfrigérateur avant de servir. Asparagus, Fennel & Spinach Soup + Topping! In our house, soup is rarely served without some kind of topping.
It’s almost like a yin and yang thing, we start talking about soup and the conversation automatically moves on to topping suggestions. I guess it’s a pretty natural thing since we eat a lot of soup and prefer it to be a more complete meal, instead of just a starter. The toppings does not only add a different texture and flavor to the soup, but also some more stomach filling proteins. To be honest, I think we spend more time working on the toppings then on the actual soup on most occasions. It’s the same principle as we have with oatmeal toppings. Here are a few of our favorite soup + topping combinations from earlier blog posts: Sweet potato and red lentil soup with aubergine and kale topping, Carrot and tomato soup with corn ceviche topping, Spinach and kale soup with tahini dressed chickpea topping. We also made a quick cashew cream to go with the soup.
Trim the tough end off the asparagus. PS. Velouté de fenouil, citron vert et crème de cajou Recette. Imaginez-vous que ce velouté de fenouil au citron vert est entré dans ma vie parce que j’ai un jour gagné une cure de jus de trois jours à un concours.
(Certains d’entre se demandent sans doute pourquoi j’ai participé à une telle opération, mais voilà : je suis curieuse, et j’aime les jus pressés à froid.) J’avais le choix entre une cure 100% jus, ce dont j’avais déjà fait l’expérience et que je n’avais pas adoré, ou une formule un peu plus accessible à base de jus et de soupes. C’est celle-ci que j’ai choisie. Finalement, je n’ai pas fait la cure comme elle était prescrite — j’avais trop faim — mais j’ai intégré les jus et les soupes à mes repas en les partageant avec ma famille, et en appréciant le petit boost nutritionnel. Barszcz – Polish beetroot broth - Lazy Cat Kitchen. Vegan Minestrone Soup - Connoisseurus Veg. Chickenless Tofu Noodle Soup. White Chard Stew Recipe. Before we talk about today's soup, I just want to mention that I'll be in Seattle this week for an event at Book Larder - Wednesday evening, October 14, from 6:30-8pm.
There will be food/drinks, I'll be signing books, and I hope to meet some of you there! Here's a link to more details, come say hi! OSG GIVE-A-WAY & GOLDEN FRENCH LENTIL STEW - Wholehearted Eats. Soupe de lentilles, blettes, kibbeh et citron "adass bel-hamud" Chickpea & Sweet Potato Noodle Soup - My New RootsMy New Roots.
It’s pretty clear how I’m handling winter this year: lots of big, bold, spicy food.
Chili, saffron, ginger, and paprika are on heavy rotation these days, and I’m surviving cold days with hot meals infused with far-away flavours. The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it.
In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates. Miso Tahini Chickpea Stew. I seeded all of our tomatoes in the greenhouse today while a snow/rain mixture fell quietly on the greenhouse roof. It’s quite ironic to be seeding tomatoes when it lightly snows outside but I guess that’s springtime at the farm. I actually love seeding when it rains (or snows!) Because it’s peaceful listening to the drops shower the greenhouse and it’s easier for me to get into a rhythm of filling seed trays with dirt and mindlessly seed for hours on end.
Spending long days in the greenhouse this time of the year fills me with so much hope and anticipation I can hardly stand it. I’m dreaming of tomato salads, fresh sweet corn and lettuce. I may be dreaming of summer produce but since it’s still pretty stormy here soups and stews are on rotation for the time being. Curried Beet Soup with Tandoori Chickpeas Recipe. I have a thing for Indian food (see Spicy Red Lentil Curry, Curried Butternut Squash Soup, Green Chickpea Curry with Couscous, 30-minute Coconut Curry, and Samosa Potato Cakes.) The obsession lives on, and I have another treat for you guys: A 30-minute curried beet soup with crispy tandoori-roasted chickpeas. You in? There’s an Indian restaurant in Portland called Bollywood Theater that’s quite sensational.
They serve a roasted beet dish cooked in coconut milk and curry leaves. Mmm. The bad news: While the flavor and concept was there, the texture wasn’t what I was hoping for. The good news: I made my very own inspired version at home and turned it into soup. This soup is simple, requiring just 30 minutes from start to finish. Garlic pepper soba with chili-roasted tofu + my vegetable stock method. Pin it! If you can believe it, this bowl was inspired by a packet of instant ramen we picked up at Whole Foods a couple weeks ago (along with some non-dairy, non-denominational holiday nog). The flavour pouch from that crinkly package with the crimp-y noodles was really good at providing a top note of salty.
Lemongrass Miso Soup Recipe. One thing I've most enjoyed experimenting with over the past year is broth. I suppose the style of broth I'm interested in would technically be considered vegetable broth. That said, this isn't what one tends to think of as a typical vegetable broth - I rarely kick things off with the holy trinity of onion, carrots, and celery. Ginger Miso Soup with Tokyo Turnips – Recipe by Love and Lemons. I’ve had this one in the queue for a little while now. Which isn’t normally the way I work, but I knew this humble healthy soup would get little love in between all of the sparkly & sprinkl-ey holiday recipe madness. So I saved it especially for this week – otherwise known as the soupiest, salad-iest week on the internet.
Turnips are a little new for me. I can’t say that I ever didn’t like them, but I never really went out of my way to eat them. Galangal Tofu with Lemongrass-Scented Broth. This past weekend, I cleaned out my freezer and discovered several containers of frozen homemade stock lurking in the very back, alongside a full bag of hollow lemongrass husks, which I usually use to make tea. As I removed them from the freezer to thaw, I decided I'd combine the two to make a delicate and flavorful broth for a noodle dish. Light and delicate, yet rich and savory, this is the perfect base for any asian-style noodle dish.
Although there is a lot going on in this bowl, the star here is the broth—besides the tofu and soba noodles, all of the other components are nice, but not necessary. Delicious Detox: A 20-Minute Turmeric-Miso Soup: Gardenista. We’ve all heard of a New Year’s detox: a cleanse or something of the like after the ingestion of too many holiday calories. But I find the idea a bit overwhelming (similar to New Year’s resolutions). To my mind, the best way to “cleanse” my body of toxins is to treat it well. Easy 30 Minute Pho - Beard + Bonnet. Vegan Laksa - Malaysian Curry Laksa Soup Recipe. Vegan Laksa – Malaysian Curry Laksa Soup Recipe. Homemade Laksa paste with Fresh Turmeric Root. Warming, spicy, flavorful soup for fall and winter.
Curry Laksa Recipe. Vegan Gluten-free Soy-free. Pin it for later. The past weekend was predicted to be filled with big storms, rain, wind, all grey and no sun.