Vegetarian Foodie

Avocado Soup

I must admit, it was better than I thought it would be. Avocado soup is profoundly delicious.

• 2 Ripe Avocados
• 2 Cups of Vegetable Stock
• 1 Cup of plain yogurt
• Salt and pepper to taste
• Garnish options: Salsa, tortilla chips, chopped onions, cilantro… 

Add yogurt and chopped avocado into a food processor or blender

Mix until creamy

Add vegetable stock and once again, mix until creamy

Top with garnish of choice, pictured below: Chopped onion, ground pepper and tortilla chips. Enjoy.

 

Crusty Cheese Pita Triangles

Crusty cheese pita triangles are a great snack or side. Although these are best served warm once they emerge from the oven, they keep for a couple days in a tight fitting container.

• Separate the two pita halves with a knife and cut into triangles
• With a pastry brush, brush olive oil onto the rough side of each triangle
• Sprinkle oregano and top with shredded parmesan cheese
• Spread evenly onto a baking sheet
• Broil for 2 minutes-keep a close eye because the triangles brown quickly

Crusty cheese pita triangles are especially delicious with broccoli and cheese soup.

Broccoli and Cheese Soup

• A couple glugs of olive oil
• 1 carrot chopped fine
• ½ cup chopped onion
• ½ red bell seeded and chopped
• 2 cloves of minced garlic
• 2 tbsp flour
• 2 cups Vegetable Stock
• 1 ½ cups broccoli florets
• 1 potato cubed
• ¼ tsp celery seed
• 2 cups milk
• 2 cups grated cheddar cheese
• ¼ tsp dry mustard seed
• Salt and Pepper to taste

 

1. Add the olive oil, onions, and garlic to a Dutch oven. Once the onions start to look translucent, add red bell and carrots. Stir until vegetables are tender (about 10 minutes)
2. Add flour and mix. Add stock and whisk
3. Add the broccoli, potato and celery seed
4. Bring to a boil, reduce heat and cover. Simmer for 10 minutes
5. Stir in milk. Once the soup has reached ‘warm’ add the cheese and dry mustard
6. Ladle into bowls, top with a dash of grated cheese and serve with crusty cheese pita triangles

Vegetable Stock Recipe

Although it is May and I live in Southern California the weather has been grey and blustery as of late. I am talking about the type of grey days that put one in the mood for hot chocolate, mulled wine and soup. You know those kinds of days- in which socks are pulled up and anything warm and comforting should be sipped beside the fireplace.

So tomorrow, a soup recipe but today a recipe for vegetable stock. I swear to you that a soup is much better tasting when one makes their own stock. There was a time when I was lazy and believed those bouillon cubes or the canned stock would suffice. And suffice they did but why settle for sufficient? 

Vegetable Stock 

• Olive Oil glugs to start off the stock
• Add 4 garlic cloves and 2 chopped onions
• Cook until aromatic and brownish

 

Add the following ingredients and 8 Cups of water:

• 1 tomato
• 2 carrots
• 2 basil sprig
• A handful of parsley
• 8 White Peppercorns
• 1 Bay leaf

Making vegetable stock is easier and quicker than anyone seems to imagine. Because you strain the veggies out at the finish line, you can simply cut up a few bits and toss them in and have your stock brewing in a moments time. Vegetable stock is a great solution for uneaten and wilting vegetables. And if you need to add or take away an item based upon preference or simply what is in your kitchen at the time, feel free.

Bring the stock to a boil and then lower the heat a notch to simmer. Simmer for an hour-your home will smell delicious.

A few words about salt. I personally like to add salt to the soup recipe rather than the vegetable stock. To me, the stock is pure vegetable flavor.  Feel free to include it with your stock recipe if you prefer.

The stock will keep for up to a week.

 

 

 

Organic Vs Non Organic Food

The most recent horror film I have seen was entitled ‘The Future of Food’. Normally I enjoy horror movies but not of this caliber. The Future of Food is a documentary that depicts the contemporary plight of farmers as they struggle to compete against corporations like Monsanto as well as outlining the controversy over genetically modified foods. 

While most of us are aware that organic produce is better tasting than genetically modified food, the film offers plenty of additional reasons to say no thank you to GM foods. 

You can view the trailer on The Future of Food’s website: Trailer

If you have not seen it, I highly recommend it. It wasn’t long after the husband and I saw the Future of Food that we arranged for a weekly box of produce from a local organic farm called Garden of Eden Organics . We have quickly realized that the additional cost is well worth the money. The quality of the produce we eat is outstanding. We feel great about the food we are eating and we know where it comes from. 

Local Harvest is a great online resource for looking up organic farms, co-ops and farmers markets in your area.

Here is just a sample of some of the delicious produce we received in our box this week:

Kale

Kale is a form of cabbage. There are many varieties of kale and the kale pictured below is a raw French kale. Kale's dark leafy greens are extremely rich in nutrients and antioxidant properties.

Kale makes a delicious and simple side:

• Sautee kale in olive oil until it is a darker green and somewhat wilty
• Add salt and serve with lemon wedges

 

Easy Vegetarian Recipe

Okay, here is my easy vegetarian recipe that appears as though one took great measures to prepare. This recipe has never been scoffed at by even the toughest customers. Additionally, this recipe is great to prepare ahead and simply heat up when needed.

Stuffed Cannelloni with Spinach and Cheese

• 14 Cannelloni (Cannelloni pictured below)
• A  glug of Olive oil
• An onion diced
• Garlic, A couple cloves diced
• A head of spinach washed and tossed in boiling water for a few minutes. Once cooled, cut into strips
• 2 Cups of pasta sauce (the one you like best)
• 1 Cup of Cottage Cheese
• A Tablespoon of bread crumbs (I usually just shave off crumbs from the dinner's baguette)
• 1/4 Cup Parmesan Cheese (more if you really love cheese)
• Pepper (to Taste)

1. Cook the pasta until soft (about 12 minutes)- Lay in shallow baking pan side by side. I use two pans as pictured below.
2. Saute garlic and onion in a pan with olive oil until browned, add cooked spinach and cut the heat to low
3. Combine cottage cheese, bread crumbs and pepper-Mix until creamy
4. Add cheese mix to pan of spinach, onions & garlic...stir together. Cut the heat after a moment and proceed to stuff cannelloni pasta with this mix. When stuffing, I slice the cannelloni down the middle then fold it over slice side down in the pan.
5.Top stuffed cannelloni with pasta sauce and Parmesan cheese.
6. Bake at 375 for 20 minutes (Cheese should be melted and bubbly)

I serve this meal beside crusty bread, greens and wine. This recipe works with large pasta shells too.

P.S. Thank you Abby over at eat the right stuff for a mention of this recipe to celebrate National Vegetarian Week in the UK. Cheers!

A worm on my beetroot!

Oh My, There is a worm on my beetroot! While this worm will simply transfer to the back garden, there are times when bitty bugs are found on organic produce. A quick solution, without using chemicals, is to fill your sink with warm water and add salt (about a handful). Soak the produce in the salty water for a good 5 minutes. you will notice a lot of bugs floating in the water. Rinse produce thoroughly in fresh water. 

Herbes de Provence and Greens

One of the most reached for spice jars in my spice cupboard is Herbes de Provence. If you have not yet included this jar of spices into your life I highly suggest you do so. Herbes de Provence originated in France and usually comes dried. The aromatic mixture includes: Rosemary, Thyme, Bay Leaf, Basil, Marjoram and Lavender.

Although there are many uses for Herbes de Provence, one use is to make a delicious and quick salad dressing:

• A couple glugs of Olive Oil
• Balsamic Dressing
• A pinch of Herbes de Provence

Dress up a handful of greens with the dressing and top with shaved parmesan flakes. The dressing is also great for dipping warm and very crusty bread into. And please don't forget to pour yourself a glass of red wine.   

Tomato and Basil

Need an appetizer in a jiffy?

Craving a quick snack?

Perhaps you need a salad side because you have just discovered your lettuce has wilted (Ug!).
Never ever underestimate sliced tomatoes with basil. Add a drizzle of olive oil and sprinkle cracked pepper to top it off.