Wednesday, January 9, 2013

Garden Tomato Soup

I love this tomato soup because it's not thin and watery like so make others I've eaten in the past.  Also, there is no dairy in this soup!  Sure, you could use the dairy-based stuff in here, but it's not necessary for flavor.

I used my food processor to get the vegetables really finely chopped but you could easily accomplish the same thing with an immersion blender.

15 roma tomatoes, seeded and lightly pureed
1c carrots, finely chopped
3/4c onion, finely chopped
3 TBSP vegan butter
3 TBSP all-purpose flour
1c almond milk
1 3/4c vegetable broth
1 TBSP white sugar
2 tsp. sea salt
2 tsp. dried basil (or 2 TBSP fresh, chopped)
1/2 tsp. celery salt
3/4 tsp. ground black pepper
1/4 tsp. garlic powder

1.  In a large pot, combine the tomatoes, carrots, amd onions.  Bring to a boil then reduce to Low and simmer about 30 minutes.

2.  In a small saucepan, melt the butter and add the flour.  Whisk until thick and well blended.  Add milk and continue whisking until consistencey is smooth.  Add this to the soup pot.

3.  To the soup mixture, add the vegetable broth, sugar, sea salt, basil, celery salt, black pepper, and garlic powder.

4.  Allow everything to continue simmering about 45 minutes, stirring occasionally.



This paired really well with sourdough and Havarti paninis.




Tuesday, January 1, 2013

Black-Eyed Pea and Cabbage Stew

It is well known and understood in this house that everyone is required to eat the black-eyed peas and cabbage served on New Year's Day.  In previous years, I have served the peas and cabbage as two separate side dishes and watched as both boys put just the very teensiest amount they thought would be acceptable on their plates. 

So, this year I tried a new approach by putting everything in one big pot and the resulting stew was delicious!

1 TBSP olive oil
3/4c onion, chopped
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
3 stalks celery, sliced
2c chicken broth (I used a vegan no-chicken broth)
3/4c brown rice
2 cans black-eyed peas with liquid
1 can diced tomatoes with green chiles with liquid
2 cloves garlic, minced
1c cooked cabbage
1.  In a large pot, heat the olive oil over medium heat.
2.  Add the onion, green pepper, red pepper, and celery; cook and stir until tender.
3.  Add the broth, rice, black-eyed peas, tomatoes, and garlic.
4.  Bring to a boil, then reduce heat to low and simmer approximately 1 hour.  Add the cabbage during the last 15 min.
 

Served with cornbread.  Happy New Year!

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