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Hominy, Hominy, Hominy!

1 Apr

I’ve missed you guys! This week our food challenge item was hominy.

Unfortunately, hominy always reminds me of menudo. Menudo, and its resident stomach intestines, makes me a little queasy. Therefore, I was a little bummed at the prospect.

A fellow challenger made grits which were absolutely delicious and inspired a version which I will post later this week, however, I wanted to do something soupy. Perhaps to counteract my menudo retching? Strongly perhaps.

What happened was a mild, bisque-ish concoction with vegetables and lots and lots of flavor. No muss, no fuss, no gagging. Don’t think I’ll be making it again, though.

Canned Goods
What I Used
“chicken” TVP
3 bunches green onions, sliced
2  tsp garlic, minced
1/2 cup dry TVP
1/2 cup water
1 tsp bouillon

3 tbsp olive oil
4 tsp ground cumin
2 1/2 tsp sweet paprika
2 cups veggie broth
1 15 oz can okra, tomatoes and corn (refer to picture. you can add them seperately. I was being lazy)
1 zucchini, chopped
Prepared TVP
45 ozs hominy in juice

What I Did

Heat up the oil over medium to high heat. Saute the green onions until they’re soft and yummy. Add the tvp, water and bouillon. Cook until the liquid is absorbed and the tvp is browned. While this is cooking, throw the hominy with the juice in the blender or food processor along with the spices. Blend until it is smooth and creamy. Pour into a large pot. Add the okra, tomatoes and corn, the chopped zucchini and the tvp. Heat through, or until the zucchini is tender, 15-20 minutes.


Chicken Noodle Soup is for Suckas!

7 Mar


People love chicken noodle soup. Despite having made a vegan version the week I was sick, I’m not a big fan. My mom used to cook me chicken and noodles, which I loved, but it’s completely different from what most people conceive when they think of chicken noodle soup. Besides, I don’t eat chicken anymore, so even its connotation as a comfort food is lost on me.

What do I love when I’m sick (besides donuts)? Spice. Heat. Greens. I like to inhale the earth through my tongue when I’m sick. I think it makes me feel like I’ll get better that much faster!

What’s closer to the feeling of earthy goodness than collard greens, cabbage and spinach? Actually, spinach is always just about the dirtiest vegetable in the store, so just by adding that, I upped the earth factor by about 400%!

I didn’t have much energy when I created this soup, and as I said, I just wanted something spicy and full of antioxidants. This is what I came up with. And man was it good! Next time, I think I will make it spicier and add ginger, but this version was delicious all on its own. What do you think?

What I Used

4 cups broth
1 cup water
1 tbsp red miso
4 tbsp garlic
1 tsp red chili paste
1/2 tsp red curry paste
1 tbsp soy sauce (I use mushroom soy sauce)
1 tbsp braggs
2 tbsp peanut butter (I used Earth Balance’s coconut peanut butter spread)
1/4 cup nutritional yeast

1/2 cup parsley, chopped
4 collard leaves, chopped
2 stalks green onion, chopped
1 or 2 handfuls each of red cabbage and spinach
1/2 jalapeno, deseeded

What I Did
As I said, I didn’t have much energy so I didn’t write any directions. It’s a soup though. Sauté some veggies, concoct some broth, taste, adjust, eat. That’s pretty much it. 😉

Hearty Greens Soup

6 Jan

It’s cold outside. It’s cold and dreary, and I am in need of comfort. And food with color. Food with color, like red and green and purple. Edible things. Things with stalks and leaves and roots. Things with staying power. With sustenance. With umph.

 Veggies and things

I am in need. In need of delicious food. Food which will sustain me. Food which smells like earth and looks like heaven. Food that plays off the tongue. Delights all senses. Food that does not rely on the false positives of salt and fat and meat.

I am falling in love again. With the chill of winter mornings. With spicy chai tea. With chia seeds and French thyme. I am fondling the curves of hearty kale and flirting with the brawn of a perfect curry. What is life without mason jars filled with treasures? Today, I will sip tea and indulge in this melding of flavors, this culinary meditation, this helper towards healing.

I am in need. I am in love. I am love. Let us eat soup.

Hearty Soup

Hearty Greens Soup

(Inspired by Tama’s Lentil Quinoa and Spinach Soup)

With baked tofu added

With baked tofu added

1 1/2 tablespoon olive oil
1 small onion
1 tablespoon mild curry powder
1 tablespoon garam masala
2 cups shredded carrots
8 cups water
1 cup black lentils
2 small zucchini, peeled and sliced
1 cup fire-roasted diced tomatoes
1 cup couscous
1 cup nutritional yeast
3 tablespoons Braggs amino acid
1 cup spinach
5 stalks of kale

1. Heat the olive oil and cook the onions and garlic (the muse recipe calls for sweating, this is flexible).
2. Add the curry and garam masala and cook for another minute.
3. Add all other ingredients minus the greens and cook for 30 minutes.
4. Add the greens and cook until tender.