Archive for the ‘Vegan Soups’ Category

  • Summer Gazpacho

    Date: 2013.09.24 | Category: Vegan Soups | Response: 0

    Perfectly ripened tomatoes

    One of the great thing about growing your own fruit and vegetables is that you get to shop in your garden.  This year was really good for tomatoes, cucumbers, chili etc. The challenge is that they tend to ripen all at the same time.   So what can you do when you have lots of tomatoes in your garden? What dishes can you quickly prepare to take advantage of your bumper crop?

    You could can tomatoes or roast them but that’s a lot of work (cleaning the jars, blanching the tomatoes, peeling them, sealing the jars etc.) You may not be up to that! You could make a big tomato salad but how many tomatoes can you eat? A summer favorite in our house is “bruschetta”.  Seasoned diced tomatoes with fresh basil on toasted french bread! Yum! But again, what to do after you run out of baguette?

    Another great summer dish is gazpacho, a cold and refreshing soup! It originates from the South of Spain, in the Andalucia region and is usually served with stale bread, olives and olive oil. There is nothing easier to make and you can prepare it the day before so that the flavors blend overnight. It can be really colorful if you have yellow, orange and red tomatoes. Take advantage of abundant fresh basil. In Spain, they often filter the soup after blending it so that it is pretty liquid. I personally prefer a thicker soup. So I blend half of it and keep the rest in small chunks.

    So here is the recipe (serves 4-5 people)

    INGREDIENTS
    6-8 ripe tomatoes quartered
    2 medium cucumbers (peeled, seeded and roughly chopped) 
    4 stalks of celery chopped coarsely
    1 small onion chopped
    1/2 cup fresh basil leaves
    1-2 cloves of garlic minced
    4 Tbl red wine vinegar
    4 Tbl virgin olive oil
    2 Tbl soy sauce
    1-2 tsp chili powder
    Sea salt
    French baguette

     PREPARATION

    1. Slice the baguette in thin slices and lightly toast until done. Set aside.
    2. Mix the chopped tomatoes, celery, cucumber, basil, vinegar, oil, chili powder, garlic, soy sauce in a large bowl.
    3. Pour half into a blender (I use my handy dandy Vitamix).


      (A Vitamix is a little pricey but totally worth the investment. I have had mine for more than 15 years and it is still going strong! But if you are on a tighter budget, there are other good options).
      Ninja Professional Blender (BL660)

    4. Pulse a few times only to obtain a chunky texture. You can do the same with the other half if you prefer a more liquid soup. For a thicker soup, just pour the blended half into the other half. Add the oil, salt and pepper and gently mix with a spoon.
    5. You can eat right away but it is better to refrigerate for a few hours or a day ahead.
    6. Laddle the gazpacho in nice small bowls (chilled on a very hot summer day). Garnish with a few slices of bread, fresh chopped basil and drizzle a little olive oil.
      This has to be the fastest soup in the West! Under 10 minutes from refrigerator to bowl!Bon appetit !
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  • Vegan Borscht – Beet Soup

    Date: 2012.01.19 | Category: Dairy free, RECIPES, Vegan Soups | Response: 0

    Vegan Beet Soup

    I woke up early this morning to discover my garden covered by a thick blanket of snow. Every little branch had a layer, every item was covered perfectly. It was a scene straight out of a Japanese garden in the winter. Breathtaking!

    For some reason, all I could think about was making a nice borscht, the traditional beet soup. Luckily I happened to have beets in the refreigerator (I am not sure if I would have braved snowy roads for it though!)

    It is so easy to make and has such a wonderful unique flavor. The color is pretty amazing too.

    While the original recipe calls for some sausage, it so doesn’t need it. I even made it without onion and garlic because a friend of mine came for dinner and she doesn’t eat them and it was awesome. A little sweet, a little sour, yet I added nothing to make it sour.

    Ingredients:

    3-4 medium red beets, peeled and shredded
    2 large carrots peeled and shredded
    3 medium potatoes peeled and cubed
    1 medium onion chopped
    1 clove of garlic minced
    1 tbl vegetable oil
    1/2 can of tomato sauce
    1 tsp sugar
    4-5 cups of water with vegetable broth (or more if you like it more liquid)
    Vegan sour cream for topping

    Preparation:

    1. Stir fry the onion and garlic in a little oil
    2. Shred the beets, then the carrots
    3. Cube the potatoes.
    4. Add the shredded vegetables to the onion, mix everything.
    5. Place into a cooking pot, add the water and broth over medium heat for 15mn or so.
    6. Add the tsp of sugar and tomato sauce at the very end and turn of the heat.
    7. Serve the soup into nice bowls and top with some vegan sour cream. You can also sprinkle with some fresh chives,green onions or parsley but it isn’t necessary.

    Bon appétit !

    Snowy scene

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  • VEGAN TORTILLA SOUP

    Date: 2011.10.23 | Category: Dairy free, Mexican, Vegan Soups | Response: 0

    Hello everyone!

    I just got back from a week in Cancun, Mexico to celebrate two of my dearest girlfriend’s birthday. I know, it is a tough life, but someone has to do it!
    As vegans, we were a little worried about what we would be eating in an
    all-inclusive hotel, since we no longer eat cheese, butter etc. No more nachos,
    Chilaquiles…

    Well, we ended up changing hotel and staying at the Royal Caribbean on the strip because it came with a full kitchen and a great store downstairs with lots of fruit and
    vegetables at a reasonable price. We not only enjoyed our stay, the beach, the pool,
    the view of the ocean but had gourmet meals every day without having to worry about hidden ingredients and bad surprises in the rice, the broth etc.

    View from the Royal Caribbean hotel in Cancun

    So, if you are vegan and heading to Cancun, check the Royal Caribbean hotel for availability. There is only one vegan restaurant in Cancun called Shamballa and they don’t have vegan cheese. They are working on it though!

    Here are some of the dishes we had, courtesy of yours truly, who took on the kitchen duties.
    Meaningless to say, we didn’t starve!

     

    Tropical fruit plate

    Tropical fruit platter for breakfast!

    Eggless Potato Omelet

    Potato omelet for brunch

    Stir fried nopales (cactus)

    Nopales (cactus)

    Oven baked vegetables



    BACK TO THE TORTILLA SOUP

    Vegan mexican tortilla soup

    This is a wonderful soup that can be enjoyed all year around. A Mexican classic, full of flavor and crunch. What’s not to like!

    Ingredients for 4 people:

    5 cups of vegetable broth
    1 large onion minced
    2 cloves of garlic crushed
    2 tsp chili powder
    1 Tbl cumin powder
    Salt
    1 cup of whole corn kernels
    1 can of black or
    1/2 cup of chopped mild green chiles (small can)*
    1 cup of stewed tomatoes (or chunky salsa)
    3 slices of avocado per person
    1 cup fresh cilantro washed and dried
    crushed tortilla chips
    Vegan cheese (optional)
    chopped green onions

    *If you don’t have green chiles you can use diced nopales instead, they bring a nice mexican flavor to the dish. Just dice and add to soup until tender.

    Preparation:

    Heat up the broth.
    Stir fry the onion and garlic in some olive oil for a few minutes.
    Add the chili and cumin powder.
    Pour the broth over and stir.
    Add the corn, the beans, the green chiles, the tomatoes and stir again.
    Cook for 15mn.
    Taste and add salt if needed.

     

    Serving the Tortilla Soup

    Serving the soup:

    Find nice soup plates. Laddle the soup, making sure you have all the colors present (green, yellow, black, red) and enough broth.
    Garnish with chopped cilantro and green onions, then crushed chips and slices or chunks of avocado. You can sprinkle vegan cheese if you want too.

    So good and easy to make.
    Crunch away!

    Enjoy!

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  • MISO – THE ULTIMATE RADIATION SHIELD

    Date: 2011.04.13 | Category: radiation shield, RECIPES, Superfoods, Vegan Soups | Response: 0

    Miso soup

    Even though, the news isn’t covering the situation in Japan as much as before, the dangers for residents in Japan and people around the world is no less because of it.

    While everyone is talking about taking iodine supplement, is there anything else we can do? I found out that there is something everyone can take and it has no side effects.

    On August 9th 1945, when the atomic bomb was dropped on Nagasaki,  the deadly radiation spred over the devastated city. Most of the residents of the city died in agony but for a small group of people, a miracle happened. The hospital of Dr Shichiro was destroyed but none of the medical staff that worked there suffered or died from the radiations.

    In the years that followed, doctor Shinichiro Akizuki, director of Saint Francis Hospital in Nagasaki investigated what could have caused the survival of these people. His findings concluded that this miracle could only be the result of a special diet the doctor and his staff had followed prior to the bombing. The diet only consisted in brown rice with miso soup and seaweed.

    What is miso? It is a traditional Japanese seasoning in the form of a paste made from fermented soy beans, rice or barley with sea salt and an enzyme to ferment it, called Koji.

    It was only in 1972 that Japanese researchers (one of them was Dr. Morishita Keiichi) discovered that miso contains dipicolinic acid, an alcaloid that can remove heavy metals like radioactive strontium, lead, mercury, cadmium from the bloodstream through our urine.
    Since this extraordinary discovery, the government is now requiring traffic officers to consume 2 bowls of miso everyday, to eliminate the pollutants they are exposed to, breathing fumes from cars all day long.

    In addition to preventing radiation from remaining in our bodies, miso is a powerful digestive helper because it contains up to 50 different enzymes (miso is a source of Lactobacillus acidophilus and other micro-organisms). It helps regulating digestion, replenish the intestinal flora with friendly enzymes. So if you suffer from acid reflux, ulcers, irritable bowel syndrome, Crohn disease, candida… start drinking it daily. It is also known to help with allergies because it builds up the intestinal flora by producing friendly bacteria that can break down undigested complex proteins, especially animal proteins that always cause acidosis and putrifaction.

    Types of miso

    TYPES OF MISO:
    There are 3 types of miso: Shiromiso, “white miso”, Akamiso, “red miso” and Awasemiso, “mixed miso”. The first two being the most commonly found in stores (Asian and natural food stores). The white one is lighter flavored and a good once to start with.

    USAGE:
    For prevention: drink 1 bowl morning and evening
    After X-rays or after going through an airport metal detector: 1 tsp 4-5 times a day in warm water for 2 weeks
    In radioactive areas: 1 tsp in hot water 4 times a day.


    PREPARATION:
    Because miso is a living food containing many beneficial microorganisms, you never want to over cook it. You simply add it to soups just before removing the pot from the heat.
    In addition to soups, miso can be used in marinades, sauces, dips.

    A cup of miso


    BASIC MISO SOUP

    Boil 3 cups of water, add some seaweed (rinced kombu or wakame), dice some soft tofu, thinly slice 1/2 cup of green onions. Remove from heat and add 1 Tbl of miso and gently stir.
    Note: If you don’t have seaweed, just add 1 tsp of sesame oil, it will enhance the flavor.

    A CUP OF MISO: water, miso and a little sesame oil is all you need.

    MISO SALAD DRESSING (makes 1 cup):
      3 tablespoons white miso
      3 tablespoons rice vinegar
      1/4 cup sesame oil
      1/3 cup orange or lemon juice (optional)
      1 green onion, minced
      1 tsp brown sugar

    STORAGE:

    Miso will keep virtually forever. I read that a Japanese TV program did an experiment to see of how long certain foods would keep. The oldest item was a small tub of Miso which had been kept in a cool place (not refrigerated or frozen), for (get ready!) 30 years. Turned out it was safe for consumption and edible. It gets darker and drier with time and a little saltier.

    So, now that you know how healing miso is, make sure to stock up on it and start using it in soups, stews, salad dressing etc.

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