Dinner · Favorite · Gluten Free · Holiday · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Creamy Vegan Lemon Rice (Avgolemono) Soup

I’ve always loved the creamy, lemony flavors in avgolemono soup! The traditional Greek recipe is an egg and lemon soup with rice, but I finally found a way to veganize it and save the same flavors and textures. I’ve been a bit notorious for this soup- I make it for friends who are sick, make it for my family, and everyone seems to absolutely love it!

I made a big pot of this soup last weekend after looking in the fridge and only finding carrots and roasted red peppers 🙂 Since we are moving next week , I’m trying to use up everything we have so this was it! I’ve also added a few non-traditional extra ingredients to this dish (kale/spinach and chickpeas) because it was less we had to move with.

Creamy Vegan Avgolemono Soup

Prep Time: 2 hours (with the cashew cream)
Cook Time: 1.5 hours

Ingredients

1/4 cup wild rice
1 cup white rice
1 tbsp extra vigin olive oil
1 onion
4 cloves garlic
6 carrots
3 whole roasted red peppers
1 cup kale or spinach
2 Rapunzel vegan herb bullion cubes
8 cups water
1/2 cup cashews, soaked 2 hours to overnight in water
3 lemons, zest and juice
1 can chickpeas (optional)
Pepper

Directions

Begin by soaking the cashews in water to make cashew cream. Place the 1/2 cup of nuts in about 1 cup of water, and soak for 2 hours or overnight. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside (or make extra and freeze for later).

Heat the olive oil in a large soup pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes. Dice the roasted red pepper and add to the pot. Add the 8 cups of water, bullion, and both rices to the pot and simmer for 45 minutes, stirring occasionally.

Once the rice is cooked and the soup thickens, stir the kale/spinach, chickpeas, and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper to the top!

 

Cold · Dinner · Family Recipes · Gluten Free · Holiday · Hot · Recipe · Sides · Soup · Vegetarian

Family Recipe: Watercress Soup

This came from the good ol’ Aunt Ruth’s cookbook, which are also recipes from my family supper club Murphy’s I believe. I loooove watercress in soups (mostly miso!) but this recipe is a keeper because watercress is the star.

Also, when the recipe calls for whipped cream, I’m going with sour cream for the below.  Not today’s ‘whipped cream’ from a canister 🙂

Aunt Ruth’s Watercress Soup

Prep time:
Cook time:

Servings: 8

Ingredients

1 bunch watercress
3 leeks, chopped
1 onion, chopped
3 potatoes cooked and grated
4 tablespoons butter
3 cups stock
1 cup of milk
1 cup half and half cream
1 tablespoon salt
Whipped cream for garnish (Or Sour cream instead)

 

Directions

Salute leeks and onions in butter. Add the grated potatoes and the stock. Cook until tender, about 45 minutes. Boil watercress in salted water for about 2 minutes. Drain and put in a blender with leek and onion mixture. Add milk and half-and-half. Serve hot or cold with a dollop of whipped cream on each cup.

Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Perfect Vegan Lentil Soup

After making many many pots of lentil soup – I finally found the perfect recipe!  Plus its vegan and gluten-free which is nice too.  Also, it makes the perfect mason jar lunch for work, and is really filling but not too heavy.  A winner right here 🙂

 

Perfect Lentil Soup

Prep Time: 20 Minutes
Cook Time: 1 hour

Ingredients

1 1/2 onion
4 cloves garlic
4 large carrots
3 large stalks of celery (including leaves)
1 cup crushed tomatoes
1.5 cups dried lentils
2 bay leaves
2 Rapunzel organic veg bullion with herbs
1 zucchini
8 cups of water
1 tbsp sunflower oil

Directions

Veggie prep first: mince the garlic, finely dice the onion, chop the carrots into rounds, chop the celery, and dice the zucchini.

Rinse and drain the lentils, removing any discolored beans or any stones in there.

Begin by sautéing the garlic and onion in the sunflower oil on medium heat for 5 minutes, until the veggies get translucent. Then add the carrots and celery to the pot, and saute for 3 more minutes. Add the water and bullion cubes and bring to a boil.

Once boiling, add the lentils to the pot along with the tomatoes, zucchini, and bay leaves. Then turn heat down to low, and simmer the soup for 45 minutes stirring occasionally.

 

Dinner · Favorite · Gluten Free · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Creamy Vegan Wild Rice and Chickpea Soup with Kale

Creamy Vegan Wild Rice and Chickpea Soup with Kale

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients

3 cloves garlic
1 vidalia onion
1/2 cup wild rice
3 carrots
3 stalks celery
1 cup mushrooms (I used cremini)
2 14oz cans chickpeas
1 bunch chopped kale (about 4 cups)
2 springs fresh thyme
Salt and Pepper to taste
1/2 cup cashews
2 cubes of Rapunzel vegan bullion (or 2 cups broth)
6 cups of water

 

Directions

To make the cashew cream, you can either soak the cashews overnight, or microwave them for 30 seconds with water. Either way, drain and blend until smooth. Set aside until the soup is almost done.

Finely mince the onion and garlic, and sautee in 1 tbsp olive oil for about 5 minutes until translucent. Chop the carrots and celery and add to the pot.
Add the thyme, bullion, mushrooms, and water to the pot and bring to a boil. Once boiling, add the wild rice, and turn down to a simmer for 30 minutes stirring occasionally.

Add the chickpeas and kale to the soup, and cook for an additional 15 minutes until the rice is tender. Stir in the cashew cream, and serve hot!

Dinner · Favorite · For Entertaining · Gluten Free · Holiday · Hot · Recipe · Sides · Uncategorized · Vegan · Vegetarian

Purple Risotto with Mushrooms and Asparagus

This was an improvised dinner, and one that turned out fantastic! We are moving in about 5 weeks, and I’m trying to think of ways to use what we already have in our pantry so we don’t have a ton of food to move.  The solution: grab anything that’s half open and start getting creative!

Also, a very exciting note: my new kitchen is absolutely amazing!  Its big, spacious, has great appliances, and even has an island.  Can’t wait to get in there!  Back to the recipe

I found half open bags of arborio and forbidden rice… and since they were both short grain rices that take a lot of water (and I didn’t have enough arborio for a full pot of risotto), I thought why not combine them! And I’m glad I did because when cooked risotto-style the forbidden rice turns this amazing deep purple color which was neat with the asparagus!

Also, for the past week I’ve been using a “stock bag” in the freezer – which is where I throw my leftover bits of carrots/onions/peels that I don’t use while cooking. So that’s why carrots ended up in the stock pot but not the recipe.

 

Purple Risotto with Mushrooms and Asparagus
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients

1/2 cup arborio rice and 1 cup forbidden black rice (or 1.5 cups arborio)
1/2 lb asparagus, chopped into bite sized pieces
1 cup crimini mushrooms, chopped
4 cloves garlic
1/2 vidalia onion
1 tbsp olive oil
1/8 cup white wine

For the broth/stock pot
6 cups water
1/2 cup white wine (I used pinot grigio)
asparagus stems
2 bay leaves
2 Rapunzel veggie bullion cubes
carrot stalks/peels
onion skins

Directions

Chop the asparagus and mushrooms into bite sized pieces. Set aside in a bowl for now. Add the stems of the asparagus and mushrooms into a medium sauce pan. This will be for the stock.
Dice the onion and garlic finely. Peel one or two layers of the onion off first, and add to the stock pot. Add the bay leaves, carrots, bullion, and white wine to the stock pot and bring to a boil.

Wash and rinse rice thoroughly.  Set aside for now.

In a large sauce pan, sautee the onion and garlic in the olive oil for about 5 minutes until soft but not brown. Add the rice, and sautee on low for 2-3 minutes. Once done, add the 1/8 cup of white wine to the pan to de-glaze.

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Begin by adding 1/2 ladle fulls of the stock to the rice, gently stirring every minute. When rice absorbs the liquid, add another ladleful. Repeat about 20 minutes, until the rice begins to plump. Add the asparagus and mushroom pieces, and cook for an additional 15 minutes, until the rice is perfectly cooked.

I ended up having about 2 cups of leftover stock after cooking, but that’s always a great thing to have leftover!  And, as the #1 rule when cooking with white wine: a little for the recipe, a little for the chef 🙂