Potato Leek Soup

By elizabeth | Published: October 26, 2009
Potato Leek Soup

Potato Leek Soup

Fall is my favorite season of the year, as the leaves change and bring such vibrant colors to our landscape. Fall’s arrival has also brought some chilly temperatures with it, making it the perfect time to enjoy a warm cup of soup.

We had our first harvest of leeks this week, which are in the onion family for those of you who have not cooked with leeks before.  Leeks are used in a lot of French cooking and have a sweeter delicate flavor.  Make sure you clean them very well, as dirt will get trapped between the layers.  This potato leek soup is delicious pared with crusty bread or a nice fall salad.

Tip: How to clean leeks: Using a knife, trim 1″ off the top and bottom of the leek.  Cut the leek in half length wise.  Remove and discard (or compost) the outer layer of the leek.  Rinse each layer of the leek under cold water, making sure all dirt is removed.

Potato Leek Soup

  • 4 c. diced peeled potatoes
  • 1/2 c. diced celery
  • * 2 medium leeks, light green & white parts diced
  • 2 c. vegetable broth or stock
  • 1 vegetable bouillon cube
  • 1/2 tsp salt
  • 2 c. milk
  • 1 c. sour cream
  • 2 TBSP flour
  • * 1 TBSP chives, chopped

Directions:

Combine the potatoes, celery, leeks, broth, bouillon cubes and salt in a large saucepan.  Cover and cook for about 20 minutes or until potatoes are tender, not mushy.  Add 1 c. milk, heat.

In a bowl, whisk the sour cream, flour, 1/2 TBSP chives and remaining 1 C. milk together.  Stir sour cream mixture into soup base gradually.  Cook over low heat, stirring constantly until thickened.

Using an immersion blender, puree half the soup mixture or until the consistency you prefer.  I prefer some potato chunks, but mostly pureed, as this helps to thicken the soup.  If using a stand blender, fill blender half full and puree in batches.  Top soup with remaining 1/2 TBSP chives.  Enjoy!

Yield: 7 cups

*items from Midwest Vegetarian garden

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Thai “Chicken” Won-tons

By elizabeth | Published: October 19, 2009
Thai Chicken Won tons

Thai Chicken Won tons

Cooking with soy meats will allow you to make your favorite dishes the vegetarian way, and should not be intimidating.  Soy meats used to be harder to find and were usually only available at a specialty supermarket.  Nowadays, many soy meats can be found in the freezer or refrigerator section at your local grocery stores.  I encourage you to try different brands of soy products, as they do not all taste alike and you may prefer one brand to another.  Gluten free and vegan soy products are becoming easier to find as well.

This dish utilizes soy chicken strips and traditional flavors of Thailand.  Serve these won-tons as a side dish with your favorite Pad Thai, or as a sampling appetizer.  Enjoy!

Thai “Chicken” Won tons

  • 5 soy vegan “chicken” strips (Morning Star or other brand)
  • 1/2 c. peanut stir-fry & dipping sauce (San-J or other brand)
  • * 1 red bell pepper, chopped
  • 1 scallion, chopped
  • * 1 TBSP fresh cilantro leaves
  • * 1 c. fresh baby spinach
  • *1 carrot
  • 2 TBSP olive oil
  • 20 won-ton wrappers
  • dijon mustard for dipping

Directions:

Heat 1 TBSP of olive oil in a wok or skillet over medium heat.  Add the chicken strips and cook for 5-7 minutes or until golden brown.  Remove from the heat and place the chicken strips in a bowl with the peanut sauce.  Marinate for 10 minutes.

In a food processor, blend the carrot, red pepper and spinach until finely chopped.  Using same skillet or wok, saute the chopped vegetable mixture for 5 minutes.  Remove from heat.

In a food processor, blend the chicken strips until finely minced.

Mix the minced chicken, sauteed vegetable mixture, chopped scallion and cilantro in a bowl.

Lay 20 won-ton wrappers flat on the counter or other surface.  Spoon 1 tsp of the mixture into the center of each won-ton wrapper.  Using a small bowl of water, lightly wet your finger tip and moisten all edges of the won-ton.  Fold the won-ton on the diagonal, making a triangle shape.  Lightly wet the opposite edges and fold into the center of the won-ton. Continue process until you have filled and sealed all 20 won-tons.

Using a steamer, steam won-tons for 5 minutes over bowling water.   If you prefer crispy won-tons (I do), heat the remaining 1 TBSP of olive oil in the wok or skillet and pan fry the won-tons for 5-7 minutes, turning once.

Serve with djon mustard or your favorite dipping sauce.

Yield: 20 won-tons

*items from Midwest Vegetarian garden

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Posted in Herbs, Recipe, Seasonal Recipes, Vegan | 2 Comments

Stuffed Zucchini

By elizabeth | Published: October 7, 2009
Stuffed Zucchini

Stuffed Zucchini

I am sure you have gathered that zucchini is my favorite vegetable, and can be prepared so many different ways.  This recipe is packed with protein and perfectly balanced between sweet (currants and cranberries) and savory (almonds, pine nuts and whole grain rice) with each bite.   This creation is great for entertaining, as it can be baked and served in individual casserole dishes.  This recipe is the balanced meal of the month for October and can be served as a one pot wonder, or with a simple mixed greens salad.  Bon appetite!

Stuffed Zucchini

  • 1 c. whole grain brown rice, uncooked
  • * 4 medium zucchinis
  • 1/4 c. dried cranberries
  • 1/4 c. dried currants
  • 1/2 c. pine nuts
  • 1/2 c. slivered almonds
  • * 1 TBSP dried Italian seasoning
  • * 8 oz jar marinara
  • 6-8 oz mozzarella cheese, shredded

Directions:

Pre-heat oven to 400°

Spread pine nuts evenly on baking sheet and toast in oven for about 5 minutes.  Remove from the oven and reduce heat to 375°.  Cook rice according to package.

In a large bowl, mix together the currants, cranberries, almonds, toasted pine nuts, rice and Italian seasoning.

Cut off ends of zucchinis.  Then cut zucchinis in half crosswise.  Use vegetable corer to core out centers of zucchini halves.  Stuff zucchinis with rice mixture.

Prepare 4 individual baking dishes, or one 9×9 baking dish with cooking spray.  Layer the bottom of each baking dish with remaining rice mixture.  Spoon half the marinara over the rice mixture in each dish evenly.  Place two stuffed zucchini halves in each dish, topped with remaining marinara and mozzarella cheese.

Cover with foil or lid and bake at 375° for 45 minutes.  Remove from the oven and serve in individual dishes or on a plate.

Yield: 4 servings

*items from Midwest Vegetarian garden

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Posted in Balanced Meal of the Month, Gluten Free, Herbs, Recipe, Seasonal Recipes | 2 Comments

“Sausage” Egg Casserole

By elizabeth | Published: September 30, 2009
Sausage Egg Casserole

Sausage Egg Casserole

Entertaining guests takes a lot of preparation and planning.  When having overnight guests, breakfast usually ends up being a quick trip to the store for some unhealthy donuts or pastries.  Breakfast is still considered the most important meal of the day, and should not be an afterthought.  This recipe is a simple dish to prepare the night before and is baked in the morning.  This dish will make your overnight guests feel special and keep them fueled for hours.

When I was growing up my mother would bake this casserole when we had slumber parties or our grandparents were in town.  This is my vegetarian spin on this hearty casserole.  If you have not cooked with soy sausage before, this is a great way to introduce it into your diet.

“Sausage” Egg Casserole

  • 8 oz frozen or refrigerated soy sausage crumbles
  • 8 oz shredded cheddar cheese
  • 6 eggs
  • 1/4 tsp dried ground mustard seed
  • 2 1/2 c. milk
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp red pepper flakes
  • 6 slices of bread, cubed
  • * 1 green bell pepper, diced
  • * 1 red bell pepper, diced
  • 2 scallions (green onion), chopped

Directions:

Cook the soy sausage in a dry pan over medium heat until brown and crisp, about 7-10 minutes.  Add the diced bell peppers and cook for 5 minutes.  Remove pan from heat, add the scallions and red pepper flakes.

In a bowl, beat the eggs, milk, salt, pepper and dry mustard together.

Using a 9×12 baking dish, layer the following ingredients: sausage mixture, bread cubes, shredded cheese and egg mixture.  Cover with plastic wrap and refrigerate over night.

The next morning, remove the plastic wrap and bake at 325° for 1 hour.  Remove from the oven and cut into squares or rounds (using a biscuit cutter) and serve.  This is a great weekend breakfast dish even when you’re the only company!

Yield: 10-12 servings

*items from Midwest Vegetarian garden

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Southwest Stuffed Peppers

By elizabeth | Published: September 23, 2009
Southwest Stuffed Peppers

Southwest Stuffed Peppers

I have been waiting patiently all season for our bell peppers to transform into a rainbow like assortment, and the time has come.   Southwest Stuffed Peppers is a recipe I have been preparing for years, and each time I explore using different ingredients to create new varieties.   Each layer of this dish is seasoned well, making each bite burst with flavor.

This recipe is my all time favorite, and the leftovers make delightful lunches the next day.  You may choose to make a big batch and freeze some to enjoy at a later date (bake and let the peppers cool before placing in the freezer).  Most of the ingredients used were grown in the Midwest Vegetarian garden; however, the corn  and cheese were picked up at our local farmer’s market.   This recipe is packed with vegetables, whole grains and protein making it the September balanced meal of the month. To make this dish vegan, replace the dairy cheese with soy cheese.

Southwest Stuffed Peppers:

  • *1 zucchini, unpeeled & shredded
  • *4 bell peppers (any color)
  • 14.5 oz canned fire roasted tomatoes with chiles
  • *2 TBSP fresh cilantro leaves, chopped
  • *1 banana pepper, diced
  • 1 cup fire roasted corn, frozen or fresh
  • 1 can black beans, drained & rinsed
  • 6 tsp ground cumin
  • 5 tsp chili powder
  • 8 oz cheddar cheese, shredded (or shredded soy cheese)
  • *2 scallions (green onions), chopped
  • 2 cups cooked brown rice
  • the juice of 1 lime

Directions:

Preheat oven to 375 °

Cut the bell peppers in half length wise, removing all seeds.

Remove 1 c. of fire roasted corn from the freezer.  Or shuck two ears of corn and grill the cobs directly over open flames until black char marks are present.  Using a knife, remove the corn from the cob.

Drain and rinse black beans.  Place beans in a bowl and mix with 1 tsp of cumin and 1 tsp of chili powder.  Mix in the following ingredients:  fire roasted corn, chopped scallion, 4 oz. of cheddar cheese, fire roasted diced tomoatoes, banana pepper, chopped cilantro, 2 tsp cumin and 2 tsp chili powder.  Add the shredded zuchinni, cooked rice, lime juice, the remaining 3 tsp ground cumin and 2 tsp chili powder, mix well.

Prepare a 9×12 baking dish with cooking spray.   Spoon the rice mixture into the pepper halves.  Place the remaining rice mixture into the bottom of the prepared baking dish to create a base layer.  Place the peppers on top of the rice mixture, and top the peppers with the remaining 4oz cheddar cheese.

Cover dish with foil and bake for 40-50 minutes, or until the peppers are tender.

Yield: 8 servings

*items from Midwest Vegetarian garden

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Posted in Balanced Meal of the Month, Gardening, Gluten Free, Recipe, Seasonal Recipes, Vegan | 4 Comments

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