Saturday, June 7, 2014

Chickpea-Noodle Soup

The girls were both sick today with a cough and runny nose so I decided to make them a soup to help them feel better. 

serves 6


  • 2 T. canola oil
  • 1 small yellow onion, diced
  • 2 ribs celery, thinly sliced
  •  a pinch of salt
  • 2 cloves garlic, minced
  • 1 cup carrots, thinly sliced
  • 2 cups dried cooked chickpeas, or 1 (15-ounce) can, drained and rinsed
  • 4 cups mashed potatoes or peeled chopped fresh potatoes
  • 1/2 tsp. ground thyme
  • 1/2 tsp. Old Bay seasoning
  • 1 tsp. rosemary
  • 8 cups vegetable broth, divided into 6 cups and 2 cups
  • 1 cup dried small elbow pasta
  • 1 tsp. agave syrup
  • 1 cup frozen peas, rinsed with warm water 

Directions: 1. Preheat a 4 quart soup pot over medium heat and add the oil. Saute the onion and celery in the oil with a pinch of salt until soft, about 5 minutes.  Add the garlic and cook until fragrant, 30 seconds or so.

2. Add the carrots, chickpeas, potatoes, thyme, Old Bay seasoning, and 6 cups of broth.  Cover and bring to a boil.  Once boiling, lower the heat to a simmer, add the pasta, and cook until the pasta and vegetables are soft, about 10 more minutes.

3. Add the agave, 2 cups of broth, and frozen peas and heat through for about 5 minutes on medium-low heat and an additional 10 minutes on low heat.  Remove from heat and serve.

Wednesday, June 4, 2014

Potato-Kale Soup with Sizzling Chorizo

Potato-Kale Soup with Sizzling Chorizo

from Viva Vegan by Terry Hope Romero

Latin Baked Tofu

Latin Baked TofuRecipe is from Viva Vegan by Terry Hope Romero
Serves 4, two slices each of tofu

  • 1 lb. organic extra-firm tofu
  • 2 T. olive oil
  • 1 T. soy sauce
Red Marinade:
  • 1/2 c. white wine, beer or vegetable broth
  • 2 T. red wine vinegar
  • 2 T. olive or peanut oil
  • 2 T. tomato paste
  • 1 T. soy sauce
  • 4 cloves garlic, grated
  • 1 T. ground cumin
  • 1 T. dried oregano

Directions: 1. Press tofu: Layer tofu between paper towels and place on top of a folded kitchen towel.  Place a dinner plate on top of the tofu and top with a heavy book or a few heavy cans.  Press for at least 30 minutes. 

2. Preheat oven to 400 degrees. In a shallow glass baking dish combine olive oil and soy sauce.  Slice tofu into eight slices.  Press tofu slices into sauce mixture and flip them over and press to coat.  Bake for 20 minutes. Do Not Turn oven off. 

3. Mix Marinade in a small bowl.  Once tofu is done baking, pour marinade over tofu and bake for another 30 minutes.  Bake longer if an even chewier texture is desired. Serve the tofu hot, topped with any remaining marinade juices from the baking pan. 

Can be served with rice and beans or used as a filling for tacos or arepas.