Zuk and Basil Soup

This soup is so easy to make and the basil really makes it special. I love it chilled but you can also eat hot.

  • 1 tbsp olive oil
  • 2 onions, sliced thin
  • Salt
  • 2 lb of zuks, rinsed, cut into small pieces
  • 1 qt chicken stock
  • 1/2 c firmly packed Basil

Combine oil, onions and salt in a stock pot and cook over medium low heat until translucent, 5 – 8 min. Add zuks and stock and simmer for 15 min until tender.

Remove from heat and purée until smooth in a blender or with a stick blender. Add basil purée till smooth and serve or chill.

Serves 8.

Advertisements

Saag Paneer with Feta

This recipe is from Bon Appetite and it is wonderful! I bit of work for a weeknight but so worth it. I love using feta, if you are vegan use tofu.

  • ¼ c plus 2 Tbsp. ghee or olive oil
  • 2 Tbsp. coriander seeds
  • ¼ tsp. ground cardamom
  • 1 small onion, chopped
  • 1 garlic clove, finely chopped
  • 1 1½” piece ginger, peeled, chopped
  • 1 lb. baby spinach (about 12 cups)
  • 1 small serrano chile, coarsely chopped
  • 1½ tsp. fresh lime juice
  • Salt
  • 6 oz. feta, or tofu, cut into 1″ pieces
  • 1 tsp. cumin seeds
  • ¼ tsp. asafetida (optional)
  • ¼ tsp. red chili powder
  • Naan or rice (for serving)

Heat ¼ cup ghee in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

Transfer to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat. Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

Meanwhile, heat remaining 2 Tbsp. ghee in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

Immediately add asafetida, if using, and chili powder. Pour ghee mixture over spinach mixture. Serve with roti or rice.

Serves 4.

Baby Kale and King Trumpet Stir Fry

This is so yummy and quick!

  • 2 tsp oyster sauce, plus more to taste
  • 1 tsp fish sauce or Coconut Aminos
  • 4 tsp neutral oil
  • 1 1/2 tsp red chili pepper
  • 1 1/2 tbsp finely chopped garlic, divided
  • 2 tsp water
  • 1 tsp cornstarch
  • 2 (5-ounce) packages baby kale
  • 8 oz king Trumpet mushrooms, sliced thin
  • Black pepper

Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

Green Goddess “Tuna” Salad Sandwich

This vegan lunch is so yummy!! If your not vegan just use tuna in place of the hearts of Palm.

  • 1/4 c basil leaves
  • 1/4 c parsley leaves
  • 1/4 c tarragon leaves
  • 1/4 c mayo
  • 1/4 c sour cream or vegan sour cream
  • Zest of 1 lemon
  • 2 tbsp 1 tsp lemon juice
  • 2 tbsp olive oil
  • 1 can hearts of Palm or tuna
  • Celery stalk
  • Shallot
  • 1 clove garlic
  • Salt and pepper
  • Lettuce
  • 4 slices whole grain bread, toasted

Purée basil, parsley, tarragon, mayo, sour cream, lemon zest, juice, and 2 tbsp oil in a blender until smooth.

In a food processor chop hearts of palm, celery, shallot in garlic until chopped finely. Toss with dressing until coated.

Top toasted bread with lettuce and heart of palm mixture.

Serves 2.

Portobello Bahn Mi

  • This is so good! Perfect for a weeknight dinner or lunch.
  • To Serve:
    • Cilantro
      Baguettes
      Mayo
      Fish sauce
      Hot sauce

    Pickled Veggies

    • Daikon, julienned
    • 1 carrot, julienned
    • 1/2 English cucumber, julienned
    • 1/2 c rice wine vinegar

    Combine in a bowl and set aside.

    Red Curry Roasted Portobellos

    • 1 c coconut milk
    • 1 tbsp lime juice
    • 2 tbsp Thai Red Curry Paste
    • 4 portobellos mushrooms, cleaned and sliced 3/4 inch thick

    Preheat over to 425

    Combine coconut milk, lime juice and Curry in a bowl, whisk till smooth. Place mushrooms on a baking sheet cover with sauce. Bake for 15 minutes, flip and roast 15 minutes more.

    Spread mayo on baguette, sprinkle with fish sauce, top with pickles veggie and mushrooms.

    Serves 4.

    Veggie Chili

    This vegan chili is so good and chock full of veggies!

    • 2 tbsp cumin
    • 2 tbsp olive oil
    • 1 onion, sliced thin
    • 3 cloves garlic, minced
    • 2 jalapeños, chopped fine
    • 2 tbsp chili powder
    • 1 tempeh bar, crumbled
    • 1 zucchini, diced
    • 1 sweet potato diced
    • 2 15 oz cans black beans, rinsed
    • 1 28 oz can crushed tomatoes
    • 2 c water
    • Salt and pepper
    • 1 diced avocado
    • 1 bunch green onions, chopped
    • 1/2 c shredded vegan cheese

    In a large pot heat oil over medium heat. Add onions, garlic and jalapeños and cook until onion is soft.

    Add the spices, Zuks and potato and cook for 3 – 4 minutes. Add beans, tomatoes and water and bring to a boil, then simmer for 30 minutes.

    Serve topped with avocado, onions and cheese.

    Serves 8.

    Cauliflower Gnochi

    Trader Joe’s Cauliflower gnocchi are so good -and make for a perfect quick weeknight meal. I used the artichoke Aioli form another recipe toasted some bread crumbs and add red some roasted tomatoes. So good!

      1 package Trader Joe’s Frozen Cauliflower Gnocci
      2 tbsp olive oil or butter
      1/2 c roasted tomatoes
      1/4 c gluten free or regular bread crumbs

    Spray a small pan with olive oil and toast the bread crumbs over medium heat.

    In a large skillet over medium heat add oil or butter and cook the gnocchi till brown on all sides. Stir in the sauce and tomatoes and cook till heated through. Top with breadcrumbs.

    Serves 2.