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March, 2011

  1. (Vegan & Gluten free!!) Curried Sweet Potato & Peanut soup

    March 3, 2011 by Danielle

    I decided to make this for Brian because he had a stomach ache the other night, and since [independently] diagnosing him with gluten intolerance, I:
    1. was trying to avoid gluten and
    2. was attracted to the cinnamon & fresh ginger for their digestive characteristics. The original recipe I adapted this from (http://allrecipes.com//Recipe/african-sweet-potato-and-peanut-soup/Detail.aspx) claimed the soup to be “African” in nature, but I’m sorry, it is totally Thai through and through in my opinion. My addition of curry and coconut oil might be responsible for this..but who’s keeping track? All that matters is that it’s sweet, delicious and perfect for a cold night. Also reheats really well..in fact, it was even better the next day!

    2 tbsp vegetable oil
    1 large onion, chopped
    2 cloves garlic, minced
    3 tsp fresh minced ginger
    1.5 tsp ground cumin
    1.5 tsp ground coriander
    1/2 tsp ground cinnamon
    1 tbsp yellow curry
    1 tsp cayenne pepper (optional!)
    1 pinch ground cloves
    1 tsp salt
    black pepper, to taste
    1 28 oz. can crushed or diced tomatoes (with juice)
    1.5 lbs sweet potatoes, peeled & chopped
    1 carrot, peeled & chopped
    4.5 c veggie broth (no-salt-added)
    2 tbsp coconut oil (optional)
    1/4 c chopped peanuts (preferably unsalted)
    2 tbsp creamy peanut butter
    1 c fresh chopped cilantro

    Mix all dried spices in a small cup and set aside. Heat the vegetable oil and sautee onions until golden. Add ginger and garlic and cook for a few more minutes. Toss in spices and mix it up, cooking for another 15 seconds or so. Add tomatoes, potatoes and carrot and cook for 5 minutes more. Add veggie broth and/or water, bring to a boil. Reduce heat, cover and mix in coconut oil. Simmer for 30 minutes. In a blender or food processor, puree 1/2c soup + peanuts to make a cream. Mix into soup, then continue blending soup (you’ll probably need to do this in a few batches) until you’ve blended about 2/3 of it. In the last batch, add cilantro and peanut butter to blender. Once all the soup is back in one pot, whisk to blend it all together, then return to low-medium heat until hot all the way through.

    My two cents: I’m glad I didn’t blend all of the soup (as the original called to do), since the big chunks of tomato/potato gave it a real “dinner” feel… as opposed to slurpy baby food. Also ladelled it over some white jasmine rice, which is gluten free and, again, made it more dinner-y by adding an element of “entree” + “side dish.” I avoided the cayenne due to Brian’s stomach issues that day, but it definitely could’ve used the kick. We both agreed that the addition of tomato paste would probably be awesome as well. I also think that cauliflower or okra would make for a great addition. Sidenote – when it comes to the veggie broth, if you don’t have it its OK. Just use your brain – if its salted, use less salt in the rest of the recipe or cut it with water. Same with peanuts – we only had salted, so I simply rinsed them in a colander. Can’t wait to play around with this one! (Oh..by the way….Brian topped his soup with the cornbread from the previous post, effectively shattering all of my gluten free efforts that evening).


  2. Chili remix + buttermilk flax cornbread v2.0

    March 3, 2011 by Danielle

    Per auntie’s request, I am re-posting this vegan chili recipe. I haven’t made too many changes to the original, but enough that I think I’ve finally perfected it. Same with the cornbread, which this time around was a HUGE hit with everyone that came into contact with it! I am using the old pictures because they still come out looking virtually the same. Enjoy!

    Sweet vegan chili

    1 red bell pepper & 1 green bell pepper, cut into thin strips
    1 medium onion, coarsely chopped (or 1 bag of frozen pepper strips/onion mix)
    3-4 cloves garlic, minced
    2 c of (fresh) sliced mushrooms (or 2 small cans no-salt-added mushrooms)
    1 can each: lentils, black, kidney, pinto & garbanzo beans
    1 big can of tomato puree
    1 big can of whole, peeled tomatoes
    1 tbsp cumin
    1 tbsp dried oregano or Italian seasoning
    1 tbsp Spanish paprika
    1 tbsp chili powder
    1 tbsp dried cilantro
    2 tsp onion power
    2 tsp garlic powder
    1 tsp salt
    2 tbsp prepared yellow mustard
    2 tbsp tamari or soy sauce
    2 tbsp maple syrup
    about 1/4 c olive oil, for sauteeing

    Combine all dry spices in a small cup & set aside. In a large pot, heat 1 tbsp oil over med heat and sautee garlic just until its a golden color. Add mushrooms and sautee a few minutes more. Add onion & pepper and cook until softened. Toss in spice mixture and sautee for 15 seconds or so. Add tomatoes (slightly crushing in our hands as you add them), puree, and all beans. Mix well and bring to a boil. Lower heat and simmer until ready to party, atleast 30 min but not more than 2 or 3 hours. Feel free to add a 1/2 c of water or so in order to thin it out to your liking. Before serving, mix in mustard, soy sauce & maple syrup. Serve with Daiyia cheddar style shreds & Tofutti sour cream!

    Buttermilk cornbread with flaxseed

    1 c stone ground cornmeal
    1 c all-purpose flour
    1 c soymilk + 1 tsp apple cider vinegar
    1/2 c sugar
    1/4 c agave nectar
    2 tsp baking powder
    1 tsp salt
    1/4 c olive oil
    2 tbsp ground flax seed mixed with 1/3 c warm water

    Preheat oven to 400 & grease a 9×13 pan (or a 12 muffin pan). Combine soymilk & vinegar, set aside for 10 minutes.. Same with flaxseed/water mixture. In a large bowl, mix together corn meal, flour, baking powder & salt. In a smaller bowl, whisk together flax seed mixture, soymilk/vinegar, sugar, agave and oil. Add wet ingredients to dry, stirring just until blended. Pour into pan & spread until even. Bake for 20-25 minutes (15 for muffins) or until slightly golden around the edges and knife comes out clean.