monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones
This is my go-to winter soup recipe and my go-to vegetable soup recipe. It's the product of a slow evolution from this recipe in the March 2009 issue of Canadian Living: Hearty Vegetable Soup, which I've gradually modified to my liking. It's a pretty flexible recipe, actually, built on a foundation of tomato, onion, garlic, cumin, cinnamon, and oregano. Feel free to use the root vegetables and legumes of your choice! Likewise, it can be scaled up or down. I usually make it in my 10-litre soup pot, which the full recipe fills about halfway, but I've also made it in a tiny, 1-litre pot!

It's vegetarian (and indeed, vegan), and forms its own delicious broth as it cooks, so there's no need for pre-made stock or broth. It does, however, require some significant chopping and stirring.

Ingredients (in Imperial and Metric volume units) )
Directions )

The original recipe suggests serving the soup with sour cream, which would undoubtedly be tasty, but it's equally tasty on its own. It also makes excellent leftovers - its flavor improves once it's been sitting for a while.
linaelyn: (Pie mmmm by colorfilter on LJ)
[personal profile] linaelyn
My favorite booth-guys at the local farmer's market had a surplus of golden beets today, and they were practically giving them away. I've never tried them before, and my experience with beets is pretty much limited to grandma's home-canned pickled beets and those purple slivers in the salad bar.

So I figured, no vegetable suffers much from oven-roasting in olive oil, right?

1 lb. golden beets, peeled & sliced into 1 cm discs.
3 Tbsp. extra virgin olive oil (enough to coat well)
salt to taste
grated nutmeg

Preheat oven to 425ºF. Toss sliced beets with the olive oil and arrange in a single layer on a cookie sheet or roasting pan. Sprinkle with salt and grate the nutmeg over it to taste. Roast in the top rack of the oven for 20 minutes. NOM WITH GREAT DELIGHT.
trouble: Sketch of Hermoine from Harry Potter with "Bookworms will rule the world (after we finish the background reading)" on it (Soup!)
[personal profile] trouble
I'm doing up the grocery list for next week's menu planning, and thought I'd share one of my fav vegetarian meals, a Leek, Pepper and Pea "Tortilla" (we usually call it a frittata). It's basically an egg & veggie dish where the eggs are much firmer than in most egg dishes. Also, it has sweet potatoes!

I got this recipe from "You Are What You Eat: The Meal Planner That Will Change Your Life!", by Carina Norris. It's on page 57.

The recipe is typed up with random asides because I'm bitter. I've also got a version without the random asides.

Read more... )
distractionary: dark-haired young man in plaid shirt eating a sandwich (it's peanut butter jelly time!)
[personal profile] distractionary
So I've been meaning to post this for ... about a month, I think. At least. Um. Oops?

This is the recipe for my dad's sweet potato souffle, which is not ... really ... the same as his mother's version. Both (and a half) are included here. This is vegetarian if your working definition does not exclude eggs or butter.

As he sent it to me... )
stultiloquentia: Campbells condensed primordial soup (Default)
[personal profile] stultiloquentia
The second is brilliant; a few years ago it was unanimously voted onto the Thanksgiving must-haves list at my house. The first is simply easy comfort food.

Root Veg Comfort Food )

Harvest Casserole )

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