Couscous and Cucumber Salad

This is a very quick, easy, and customizable dish. I found the recipe via the NYT, which includes mint. Even without the mint, it’s very refreshing, with a smooth, neutral, and delicate flavor. A really lovely lunch or a welcome side dish that goes with pretty much anything. couscous

•  1/2 cup Pearl Couscous
• 1 Cucumber
• 1 large tomato, or lots of tiny ones
• 2 T red onion, diced
• 1 cup water
• 1/4 cup lemon juice
• 1 – 2 T olive oil
• About 5 sprigs parsley
• salt & pepper

1. Lightly toast couscous in olive oil [enough to coat] over medium high heat, about 5 minutes.

2. Add 1 cup water and a pinch of salt and bring to a boil. Immediately reduce heat, cover, and simmer until 10 minutes, just until tender.

3. Remove from heat, strain if necessary, and pour couscous in large bowl.

4. Chop cucumber, tomatoes, and onion. Add to couscous, along with lemon juice, herbs, and the rest of olive oil. Toss, let breathe, and serve.

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Jalapeño Corn Dip

This tastes suspiciously, surprisingly similar to the dip make with Velveeta and Ro-tel. Ro-tel would probably be quite good here, though it would create more of a salsa than a dip. Either way, this is SO good and is a nice way to avoid plastic cheese without sacrificing the general spirit of party food.

jalapeno dip
• 1 can creamed corn
• 2 Jalapeño peppers, minced
• 2 T minced onion
• 1/4 can black beans
• 1/2 c cheese (cheddar, monterey jack, Italian mix)
• 1 T sour cream

1. Over low heat, combine ingredients. Mix until warm, adding more of whichever ingredients you’d like to add. More jalapeños for spice, more cheese if you’re dangerous that way–whatever is most delicious :)
2. Serve with homemade corn tortilla chips* and a smorgasboard of Tex-Mex creations

*(Just cut a corn tortilla and fry in vegetable oil for a few seconds. Dry on a paper towel, then add sea salt. Wheat flour tortillas are good too, for a smoother flavor)

Falafel Gyros with Tzatziki Sauce

The garbanzo patties are so savory & delicious they can be eaten on their own, alongside a nice rice dish, or a bright vegetable. They pair nicely with hot flavors, like chili/Sriracha, and cream or yogurt sauces. For a gyro, fill a pita with fresh tomato, onion, lettuce, tzatziki, and falafel.

falafel

• 2 cups canned, boiled garbanzo beans, or 1 can, drained
• 1 carrot, grated or minced
• 1 onion, diced
• 2 large garlic cloves, smashed and minced
• 4 – 6 T garbanzo bean flour
• 1/2 tsp each thyme, coriander, cumin
• 1 tsp paprika
• dash pepper, salt

1. Mince or dice vegetables and add to food processor with beans. Add about a teaspoon of water if your device requires liquid.
2. Blend to desired consistency. Bigger pieces of everything will allow you to use less flour, so a mealy mix is actually really good. The blending process is just to crush the beans and to combine the mix, not to liquify. If you find your batter won’t form or stay together in a firm way, add more flour, cornstarch, or similar thickener depending on your budget. (garbanzo bean flour is more expensive than standard flour)
3. Add flour and spices, mix, and refrigerate for about 20 minutes.
4. Heat a little over an inch of your chosen frying oil, preferably vegetable or sunflower. Form dough into rough golf-ball shape and drop in oil. Or, flatten to make patties if that is preferable. Fry on one side a couple minutes, until fully brown. Flip once to brown, and turn on sides for full coverage.

Tzatziki Sauce
• 1/2 cup Greek yogurt
• 1/3 cucumber
• 1 lemon
• thyme
• dill
• cumin, coriander, paprika, salt and pepper to taste

1. Combine ingredients, adding more or less of whatever you like most or least. You can cut the cucumber to whatever consistency you desire-it can be minced, thrown into a food processor, grated, etc.

Tuna Melt

tuna melt

• 1 can tuna
• Bread, a roll, or a bagel
• 1 egg yolk
• 1 T minced shallots (or your chosen onion)
• 1 T lemon juice, more depending on taste
• 2 tsp olive oil
• 1/8 tsp or just a sprinkle of balsamic vinegar
• 1 tsp pepper
• dash salt
• parmesan cheese, parsley
• pickles, onions, muenster cheese, tomato, and/or other toppings/accoutrement

1. Set broiler to low and heat bread. In small bowl, whisk an egg yolk, lemon juice, olive oil, vinegar, and herbs. Whisk or blend until it thickens slightly. It will not be super thick, but that’s okay.

2. Flip bread so that it is softly toasted on both sides. Add tuna and shallots to egg mixture and blend.

3. Remove bread from oven, then spoon tuna mixture on top. Sprinkle with extra shallots and/or parmesan cheese. Broil on high for 2 or 3 minutes, until edges of bread begins to darken. Garnish with dried parsley and serve immediately.

Butternut Squash Burgers (and Fries)

burger

 

Butternut Squash Burger
• 1/2 butternut squash (about 1 1/2 – 2 cups)
• 1/2 can or 1/2 cup black beans
• 3 T white onion, diced
• 1/4 cup fine bread crumbs
• 1 T dried chives
• 1 tsp each: thyme, garlic, sage, chili powder, pepper

1. Peel butternut squash. For these burgers, I just used the top half of a butternut squash and ended up with 7 medium-sized burgers, but you can use more or less. Cut squash into cubes and steam (I use a steamer basket) until soft.

2. In a wide, flat bowl, mash cubes with fork. Add onions and spices, then bread crumbs and continue to mash. Add black beans and lightly stir.

3. Roll into ball and flatten.

4. Sauté in vegetable oil over medium high heat. Burgers are fragile, so allow to sit for a while before flipping, checking, or manipulating. Resist the urge to constantly flip! They are finished when quite dark on both sides.

5. Serve on their own (they are delicious and don’t need dressing up) or as a meat substitute on a bun with onion, ketchup, lettuce, tomato, pickles, other sauces… anything you like :)

French Fries

• 2 – 4 potatoes
• 1/2 cup flour
• 2 T chili powder
• 1 T pepper
• 1 T mixture of thyme, garlic, and fine sea salt
• water and oil

1. Slice edge of potato lengthwise to create a rectangle with round ends. Cut off ends. Slice lengthwise to create about 5 slices. Flip and repeat to make long, thin, squared fries. Slice the ends and edges too.

2. Immerse completely in warm water. Soak for a half hour.

3. Drain and rinse. Dry with kitchen towel, then squeeze with paper towel for complete dryness.

4. Mix flour with spices (whichever spices you like and however much you like) in a gallon-sized storage bag. Add fries, zip closed, and mix to coat completely.

5. Roast at 450 degrees for half hour.

6. Remove from oven and allow to cool. Fill a pot or saucepan with a couple inches of vegetable oil and heat over medium high.

7. When water sprinkled into the oil sizzles, it is hot enough. Add potatoes and fry for 5 – 10 minutes until crisp.

8. Season with pepper, sea salt, and spices.

Coquilles St Jacques à la Provençale

coquilles

This is a very elegant dish and can be accompanied by a variety of vegetables. The first time I used tomato instead of mushroom, but I think it would be delicious with both, so both are included in the recipe. I also used cheese instead of the cream mixture which was more dry, and as it was gruyére it totally overwhelmed the delicate scallops. The reduction is just as creamy, more subtle, and well worth the effort. Plus, wine!

I made the above picture for New Years Eve, served with green beans and a mixture of brown rice, lentils, and onion. The green bean recipe is also included below.

• 5 scallops
• 5-10 mushrooms, diced
• 1 small yellow onion or 2 shallots, diced
• 1 small tomato, diced
• 1 T mixture of parsley, thyme, sage, and tarragon
• 1/4 tsp minced garlic
• 1 bay leaf
• 1 cup dry white wine
• 1/2 c water
• 1/4 c (almond) milk or cream
• 3 T butter
• 1 – 2 T flour

1. Heat mushrooms and half of onions in butter and garlic. Allow to heat for about 10 minutes, then add thyme, salt & pepper, and sage. Cook for 10 more minutes then pour into a gratin pan or baking/pie dish.

2. In the same pan, reduce white wine, water, bay leaf, and rest of onions.

3. Slice scallops-each should create 2 – 3 thin slices. Add to reduction and cook for a few minutes over medium heat.

4. Dice and layer tomato over mushroom and onion mixture. Follow with scallops, arranged in single layer with slight overlap.

5. Remove reduction from pan, pouring into bowl. In same pan, make a roux by combining 2 T butter and 2 T flour over medium heat.

6. When roux is thickened and smooth, add reduction along with milk and cream. Allow to cook over medium heat for a few minutes until thickened. Mix frequently with whisk.

7. Pour liquid over scallops and broil (high) until brown and bubbly. Garnish with fresh herbs, like parsley or thyme.

Green Beans
1 – 2 cups Green beans
2 T Butter
1 T Pure honey
1 T Crushed walnuts

1. Melt 1 T butter over medium heat.

2. Slice tips off fresh green beans and add to pan, mixing to coat with butter.

3. Allow to cook for a few minutes, then drizzle honey on beans, add remaining butter, and stir to coat.

4. Add walnuts and allow to cook until beans are just beginning to be marked by pan and the walnuts are slightly softened.

5. Never ever ever eat canned green beans again

French Onion Soup

onion soup

The time to make onion soup is best dictated by one’s pantry. As the only ‘fresh’ ingredients are cheese and onion, the biggest variable is bread. Rather than making a free choice in favor of soup, I let a stale leftover baguette decide- throw it out, make croutons, or make French onion soup.

I don’t actually measure anything in this recipe…The quantity of each ingredient can and should be regulated according to taste, with the amount of onion vs liquid the most important consideration. The onions will also cook down so you should add more than you think is necessary. Listed quantities come from Julia Child’s recipe, with the flour omitted.

•  5 cups sliced yellow onion
•  at least 3T butter (as much as you’d like)
•  1 tsp sugar
•  1/2 c dry white wine
•  2 quarts beef or vegetable stock
•  1 tsp salt and pepper
•  half a baguette
•  1 c Swiss or Gruyère + muenster cheese

1. Coat cast iron skillet with 1T butter. Add onions and mix around to coat onion in butter. Cover, and allow to cook untouched 15 minutes over medium heat. Check every 15-20 minutes for an hour or more, depending on heat settings. Midway through cooking, fully turn all onions, then sprinkle with sugar and add 2 T butter. Allow to continue to brown, without stirring them. Onions do not want to be your friend, and do not need to dance all the time-best to leave them alone as much as possible. Some crust on the pan (and onions!) is good, but not necessary.

2. In separate pot, heat beef (or vegetable) stock with a touch of dry white wine (you can use red wine instead-its just important that its dry else the fruitiness can be a bit obvious) and pepper.

3. With onions still cooking, deglaze pan with white wine straight from the bottle. Add stock, some pepper, then adjust to taste. The biggest caution here is to watch your wine-since I just pour some from the bottle I’ve found its very easy to end up with onions in wine-flavored water… If that happens, just allow to reduce much longer.s

4. Slice bread and toast under broiler. I use 1 or 2 for each ramekin, but more layers makes for a kind of bread pudding that is exceptionally delicious, so toast however much you like.

5. Ladle soup into ramekins. Cover with one or two slices of toast, darker side down. To layer, allow each slice to soak up liquid before placing another. Sprinkle swiss/gruyere on top, and cover with a slice of muenster cheese. Muenster melts quickly and evenly, making for an awesome gooey surface, and doesn’t have a strong flavor that will overpower your chosen cheese. If you just want to use one cheese for your soup, it should be muenster.

6. Serve with extra piece of bread. Extra ramekins can be saved for a few days, and make a fantastic breakfast.

Enchiladas

enchiladas

Enchilada Sauce
4 dried chili peppers, crushed or 2 fresh chili peppers, sliced
3 T – 1 mini can tomato paste or a few crushed/diced tomatoes
1 T minced or diced onion
2 T olive oil
1 T vegetable stock
1 – 4 cups water
1 T Adobo seasoning
1 T garlic powder or 1 medium garlic clove, minced with plane grater
1 tsp each cayenne pepper, cumin, cilantro
1/2 tsp each oregano, salt

1. Over medium low heat in small saucepan, heat chili peppers in olive oil. Stir occasionally, and if using fresh chili peppers, mash a bit as they soften. Add onion and allow to heat for 5 – 10  minutes.

2. Add vegetable stock, tomatoes or tomato paste, 1 cup water, and seasonings. Continue to heat and stir for 10 – 15 minutes. If pressed for time, heat vegetables for enchilada filling in separate sauté pan.

3. Add more water until desired thickness is reached. Use for enchiladas and store extra in refrigerator for enhancing rice, tacos, or salsa.

Filling
1 can or cup White Beans, lightly mashed
1 1/2 cup Grated Cheddar Cheese
1 Green Pepper
1 small yellow Onion
1 – 2 cups Enchilada Sauce
Rice (optional)

Preparation:

1. Lightly coat square casserole dish with sauce. Add filling to tortilla (technically, it is good to use corn tortillas but I find flour tortillas easier to manipulate) in stripe down the center, and fold over both sides. Put fold-side-down in pan. Line up as many enchiladas in a row (5 or 6) until pan is full.

2. Pour sauce over enchiladas and sprinkle extra cheese on top.

3. Cover with foil and bake at 350 degrees for 1 hour, or 400 degrees for 1/2 hour. You can also soften peppers and onion in a sauté pan beforehand and reduce cooktime significantly-that way you will only have to wait for cheese to melt.

4. Garnish with Parsley

Rice
1 c Brown Rice
1 packet Sazon Goya
1/2 c Lentils
1/2 c Onion

1. Cook rice and lentils in rice cooker.

2. After 10 minutes, add diced onion and Sazon Goya. Mix.

3. Serve with enchiladas. If using rice for enchilada filling, start rice cooker before making the enchilada sauce.

Fresh Tortilla Chips
5 – 10 corn tortillas
2 – 3 T vegetable oil
sea salt

1. Heat oil in pan with small surface area over medium heat. You will need enough to submerge a tortilla, about 1 cm.

2. Cut tortillas in half. Stack both halves on top of one another and cut into triangles.

3. When oil is hot, submerge tortillas and allow to harden. If using very shallow oil, flip at least once. Remove with tongs and allow to dry on paper towel or cooling rack.

4. Sprinkle with sea salt and/or other spices and serve.

Poached Tilapia with Beurre Blanc

Tilapia

This recipe is based on Jacques Pépin’s Poached Trout in Vegetable Broth (video here). While there are lots of ingredients and while I list lots of steps it doesn’t take much longer than his presentation. If you don’t make sauce you could easily create this and eat within 20 minutes. Also, I imagine this basic method could make any other type of fish super flavorful and delicate.

The slow, weird, complicated part is the Beurre Blanc, a sauce that has eluded me for some time. I’m not sure if it worked this time because I used Amish butter or if it was due to trial and error… I’m not sure but I do know that even my failed, ultra-melted attempts were still absolutely delicious, so even practice is worthwhile.

This time, the sauce was appropriately creamy, but I didn’t get a good capture because I was too busy eating to care about staging…

Fish
• Tilapia or any fish that wants to be poached
• 1 small white onion, potatoes (as many as you will be serving), a few mushrooms, 1 stalk celery, 1 carrot
• 2 – 3 cups water
• 1 tsp olive oil, butter, or homemade vegetable stock
• 1 large bay leaf
• fresh & dried thyme
• sage
• oregano
• 1/2 – 1 tsp peppercorns
• fine sea salt
• lemon juice and zest
• If serving with roasted vegetables, preheat oven to 425 degrees

1. Squeeze lemon juice onto fish and sprinkle with dried oregano, a dash of sea salt, and pepper.

2. Add enough water to a sauté pan so that the fish will be partially immersed. Boil water, white wine, sliced onion, sliced carrot & celery, small potatoes cut in half or regular potatoes cut into edible pieces, bay leaf, thyme, sage, and a bit of lemon peel. Crush and add peppercorns. Add olive oil or butter if you wish–I went with an ice cube of vegetable stock.

3. Reduce heat to medium, then rest fish upon vegetables and cover pan.

4. Check from time to time: skinned fish will exhibit doneness more obviously than fish with skin. Either way, it should take about 10 minutes.

5. Remove fish from pan and place on a plate with a bowl on top while you make the sauce and roast the potatoes.

6. Remove potatoes from liquid and sprinkle with olive oil and sea salt. Spread out on baking sheet along with asparagus. Roast while making the beurre blanc, about 20 minutes.

Beurre Blanc
• 1/2 c fish stock
• 1/4 c white wine
• 2 T vinegar (white allows it to be blanc- I used red so it looked more like gravy)
• 1 T minced shallots
• 1/2 c – 1 c butter

1. The liquid from the poached fish will serve as the base for this sauce, so strain out the vegetables. Add about 1/2 c liquid back to the pan.

2. Add white wine and boil until the liquid is reduced by about half.

3. Reduce heat to medium and add vinegar, shallots, and 2 T butter.

4. Reduce heat to low and add butter 1 T at a time, whisking continuously until each is absorbed by the liquid. It is important that the butter is cold and that there is continuous movement with a whisk as it can melt very easily, making for a deflated, watery sauce.

5. Remove from heat completely and add the last few pieces of butter, continuing to stir. The final result should be creamy and heavenly.. Pour liberally over both fish and asparagus.

**Anti-waste tip: Save any remaining fish stock to enhance dinner the next day.. I used it for fish tacos, but it would make a very hearty soup, vegetable cooking liquid – – anything, really. Its also useful to save the vegetables for a small batch of vegetable or fish stock, and/or to season & eat as a simple side dish.**

Vegetarian Meatballs

meataball

These are incredibly satisfying, and, despite the lengthy list of steps, are pretty easy to prepare. The process is comparable to regular meatballs, just with more veggie cutting and less gross meat smell.

The recipe is adapted from the NYT, which specifies half hour waiting periods between stages, allowing the ingredients to cool. I adhered to this the first time, but was more casual about it the second, waiting for everything to cool rather than waiting for a full half hour. Cooking the veggies and lentils at the same time saves a lot of time, as they can cool next to one another, which is better than staggering cool times.  The final cooling step, where you put the entire mix into the fridge, might not be necessary either, but is useful as it allows time to review the recipe and clean up a but before they’re rolled.

« 400 ° // 30 – 45m per pan »

•  1 1/2  c  lentils
•  1/4 c olive oil
•  1 large onion
•  2 carrots
•  2 celery stalks
•  1 garlic clove
•  1 T thyme leaves
•  2 tsp salt
•  3 T tomato paste
•  8 oz mushrooms
•  3 eggs
•  1/2 c Parmesan cheese
•  1/2 c bread crumbs
•  1/3 c parsley
•  1/4 c mixture of basil & oregano

1.  Cook lentils: Combine with a little under 2qt water in stockpot and boil. Reduce to low and simmer 25m. When lentils are soft, drain and allow to cool.

2.  Dice onion, carrots, celery, and chop mushrooms. They will reduce in size slightly while cooking, but they will not be mashed up, and so will retain their basic size & shape of your cut. Mushrooms are most impacted by heat and so can be a bit bigger. Mince garlic.

3.  Cook vegetables: Add 1/4 c olive oil to pan and sauté onions, carrots, celery, garlic, thyme, and salt. Stir frequently until veggies begin to brown.

4. Add tomato paste and continue to sauté for 3 minutes, stirring constantly.

5. Add mushrooms and stir frequently for 10 minutes.

6. Transfer to large bowl and allow to cool to room temperature.

7. When cool, add lentils to vegetable mix. Then add eggs, Parmesan, bread crumbs, and spices. Mix until everything seems uniformly combined. I used a wooden spoon, but feel free to use your hand and smoosh as you go.

8. Refrigerate mixture for a half hour. Preheat oven 400 degrees.

9. Coat heavy pan with thin layer of olive or vegetable oil.

10. Roll mixture into meatballs or make patties for veggie burgers. The mixture is pretty soft and delicate, and can’t really be mushed tightly like a regular meatball. If you feel they are too loose, it is possible to add more bread crumbs without impacting flavor. Either way, they will stay solid after they are fully cooked, and become even more stable when cooled.

11. Roast for 30 – 45 minutes, flipping at least once. You’ll want to use a spatula or tongs for the first flip, then just jostle them until they’re nice and golden brown.

12. Serve whole with pasta, break up for lasagna, meat sauce, or ravioli, or freeze for later use.

Leek & Bean Cassoulet

cassoulet

Cassoulet is a meat-intensive French bean dish, a stew of remainders. This adaptation from Veganomicon by Moskowitz & Romero has the spirit and comfort of chicken pot pie. (They also include a seitan pot pie recipe that looks very good)

Most of the time invested in this recipe is dedicated to prep, so it may help to dice and cube and mince everything beforehand. Its probably possible to prepare the vegetable mixture in advance, because the finished casserole keeps fantastically for days.

• 2 potatoes
• 2 leeks
• 1 1/2c carrots
• 3/4c frozen peas
• 1 small onion
• 1 [15oz] navy or white beans, drained & rinsed
• 1 T fresh thyme, plus more for garnish
• black pepper, 1/2tsp salt
• 2 cloves minced garlic
• 2T olive oil
• 3c vegetable stock
• 3T cornstarch

Biscuits:
• 3/4c plain soy milk
• 1tsp apple cider vinegar
• 1 1/2c flour
• 2tsp baking powder
• 1/4tsp salt
• 1/4c (vegan) shortening

1. Boil potatoes for 10 minutes or until they can be easily pierced with a fork. Remove from water and allow to cool.
2. Slice the leeks into thin disks and dice the onions and carrots. Over medium heat, sauté together until soft and just beginning to brown (about 10 minutes).
3. At this point, start mixing the biscuits. First, add vinegar to the soy milk and set aside to curdle. In a mixing bowl, combine flour, baking soda, and salt.
4. Add garlic, thyme, s&p to the cooking vegetables. Cut potatoes into cubes and add along with frozen peas. Add cornstarch to vegetable stock and pour over all vegetables. Raise heat slightly and allow to simmer for about 7 minutes, stirring occasionally.
5. Add shortening to the biscuit flour mixture. Combine with fork so there are large clumps. Add soy milk and mix until it is moistened. ‘Knead’ with fork until dough holds together nicely and isn’t extremely sticky. (More flour can be added if necessary)
6. The vegetable mixture should be slightly thickened. Add to casserole dish(es), leaving an inch or so to accomodate for biscuits. Gently roll and flatten into biscuits or fun shapes and place over mixture.
7. Bake in 425 degree oven for 15 minutes in order to slightly brown biscuits. Sprinkle with thyme and serve.

Tomato & Bread Salad

tomato bread salad
This is an extremely delicious alternative salad from The Sweet Life in Paris, by David Lebovitz. As its just a melange of ingredients, its very easy to customize– I decreased the quantity of most everything to feed two people and made some substitutions (red pepper, shredded cheese) for ingredients I didn’t have that day (cucumber, feta). It keeps well in the fridge, with the bread getting only slightly more saturated, and is really good the next day.

• 4c bread
• 1tsp Dijon mustard
• 1 1/4tsp coarse salt
• Black pepper
• 2-3 garlic cloves, peeled and finely minced
• 6T red wine vinegar
• 2/3c extra virgin olive oil
• 8 medium tomatoes
• 1 cucumber
• 3/4c pitted black or kalamata olives
• 1 onion
• 1 packed cup of fresh basil, mint, and flat-leaf parsley (mixed together)
• 1/2 lb feta cheese

1. Cut bread into cubes and toast in the oven for about 15 minutes, turning periodically for full coverage.
2. In serving bowl, whisk mustard, salt, pepper, garlic, vinegar, and olive oil.
3. Slice tomatoes and other veggies in half and squeeze out juice. Cube.
4. Add vegetables to bowl with dressing. Mix in herbs and bread pieces and toss well.
5. Crumble cheese on top and serve.

Quick Vegetarian Chili

chili

• 1 onion
• 2 – 3 tomatoes depending on size
• 1 green or red bell pepper
• 2 chili peppers (more/less)
• 1 zucchini
• 1 can black beans
• 2-3c vegetable stock
• dash of salt & pepper
• about 1TB/roughly equal amounts: oregano, garlic, chili powder, cumin, cinnamon or cocoa, and old bay seasoning

1. Heat onion and pepper first, then zucchini and other substantive vegetables
2. Turn heat to medium/low and add tomatoes, beans, stock, and spices.
3. Ready when peppers are as soft as you feel is appropriate.

Garnish with avocado and cilantro, serve with tortilla chips.

This can have whatever quantity of whatever foods you wish. It can be a personal recipe, producing enough for you and your freezer or easily expands to feed a group.

Vegetable Stock

stock

• roughly 1-2 gallons water
• 5 or 6 carrots
• 3 or 4 sliced onions
• 2c sliced or quartered mushrooms
• 2 leeks
• 1c celery leaves
• 1 tomato
• 1-2t thyme, garlic powder, pepper, salt, coriander, sage, and/or your preferred spices

Add all ingredients to stockpot, heat for an hour or two on low/simmer. Strain and use right away for some soup, refrigerating some for use within a week or two. Freeze the rest as ice cubes.

Optional step to concentrate flavor: roast the hearty (carrot, onion, mushroom) veggies or heat/sweat before adding water.

Minimize waste by using the remaining veggies for a soup/dish that day, or make another round of less potent stock.

Tomato Soup

Tomato Soup

• 4-6 tomatoes
• a carrot,  a handful of mushrooms, slice of yellow onion
• 1 cup vegetable stock
• 1T olive oil, 2T butter
• 1/4c (unsweetened almond) milk
• lots of black pepper and thyme
• a couple pinches salt, garlic powder, and basil

1. Remove core from tomatoes, heat in large pot, mashing occasionally
2. Purée carrot, mushrooms, and onion with vegetable stock, olive oil, milk, and butter*
3. Add to pot, mix and continue to heat. Add a very generous amount of black pepper and thyme (seriously, lots of both) along with garlic powder, salt, and a touch of basil
4. Pour into blender/processor and purée entire mixture. Return to pot and continue to heat, seasoning as needed. Serve with grilled cheese :)

*I didn’t plan to add butter, but even with spices my soup tasted like raw tomatoes. Butter made it taste more like conventional soup.