Vegetarian French Onion Soup

You don't need me to tell you its cold out. And it's been raining for days. I don't know how I feel about this winter thing. Actually, I do know. I feel like eating soup. I want to stock my freezer with eight different kinds that I can choose from on a whim. I'd even make nice labels for the tupperware containers.

The way I see it, everyone should have soup to choose from. Ready at your beckoning. February might sneak on by in four short weeks, but you might notice that you've made good use of your ladles, bowls and soup spoons. Carry on, carry on, soup spoons!


I have always loved french onion soup and have really wanted to make a vegetarian version that still carried some heft and dignity. Some people like to add soy sauce or a dash of Worcestershire to offer some "meaty" flavor and darker color, but I like to bolster my broth with a solid dose of red wine. And, between you and me, if you happen to have an open bottle of red wine, you could use it here even if it is a little bit oxidized. I mean, ahem, I don't find myself in this situation because I finish the bottle right away, but I hear that leftover wine can add a little vinegary tang here.

The thing about this soup is that it takes time. You want to start up some onions in a pot in the mid-Sunday afternoon and then forget about them while you are folding laundry and mailing out bills. Since the onions are the true base and foundation of the soup, You have to give these onions some love and let them slip into a nice coma submerged in the depths of butter and olive oil. It just can't be rushed.


But, rest assured, love and tenderness always pays out handsomely in the end. After the onions melt down and you build up a rich stock base, you add in some flecks of thyme for an earthy boost. Toss a hunk of bread on the top with some grated gruyere cheese and pop it under the broiler for just a minute or two until the cheese bubbles and browns lightly.


INGREDIENTS:

* 5 cups good-quality vegetable broth (homemade if you have it, or I used Trader Joe's organic vegetable broth)
* 2 cubes of vegetable boullion (or "not beef" bouillion if you have it)
* 1 cup red wine
* 4 onions, sliced thinly
* 4 Tbsp. butter
* 2 Tbsp. olive oil
* 1/2 tsp. salt
* 1 tsp. sugar
* 1/2 tsp. dried thyme (or 1 Tbsp. fresh thyme)
* 1 bay leaf
* bread (ciabatta or country bread is best; day old is even better)
* gruyere cheese for topping

DIRECTIONS:

Heat a large dutch oven on medium heat. Add the butter and olive oil. Add in the sliced onions and lower the heat a little to medium-low. You can stir occasionally, but give them lots and lots of time to melt down. About 20-30 minutes. They will begin to relax and soft into a sticky mess, but you don't want them to brown so resist cranking up the heat.

After the onions have softened, you can deglaze the pan with the wine and stir. Add in the salt, sugar, thyme and bay leaf. And then the stock--I like to heat my stock and melt in the bouillion cubes and then add it all to the pot. Let this simmer uncovered for another 15 minutes.

Ladle the soup into oven proof bowls. Top with a slice of bread and shredded cheese and pop under the broiler for just a couple of minutes until the cheese is melted and lightly browned.

Korean Tofu Kimchi Stew

One week ago, I took a plane from Los Angeles to San Francisco. Harmless enough (if you don't count having to get up at 4am to take the first flight out and then go straight into work toting luggage). Exactly 24 hours after the flight, I was attacked by a heinous sore throat and a pounding headache that made my whole face melt. If I get sick 24-48 hours after a flight, I think it's a safe best that someone was sharing their germs with the innocent people on the aircraft. I barely made it through the Foodbuzz Festival over the weekend and hoped no one noticed that I had morphed into a quiet, seemingly timid wallflower.

When under the weather, there was only one thing I could do. Eat soup. Since things were getting pretty desperate in the breathing department, I immediately resorted to the secret weapon. Vegetarian Matzoh ball soup with rye croutons. Nothing tells a cold to take a hike than a hot brothy soup with fluffy balls of matzoh. Then I filled the fridge with asparagus soup and red lentil soup with lemon. Equally good soldiers.

With the grace of a few days time and many hours of sleep, I am starting to feel a little better. However, Boyfriend got sick too. Since he likes spicy food and we've already been through a pretty heavy soup rotation, I decided to make something a little different for his sore throat.
You can find this tofu kimchi stew called Jigae at any authentic Korean restaurant. It is a deeply satisfying brothy soup made with tofu, onions, ginger and scallions that is kicked up a notch with some spicy fermented cabbage.

This recipe is the sort that only grandmothers would pass down. But this one didn't come from my grandmother. But it did come from my trusty collection of Hawaii cookbooks that are filled with family secrets, so it was likely passed down by someone's grandmother. I'm sure of it. Jigae recipes vary from family to family--some are made with pork, some swear by using silken tofu instead of firm tofu, and some . I used extra firm tofu because I really wanted the tofu to hold up in the mass of broth, but many people prefer to use silken tofu. Also, I like this recipe because it includes a defiant scoop of miso to add some body to the soup and smooth over the fire. If you like spicy food and kimchi, then I am sure you are going to love it.Note: Vegetarian/vegan kimchi can be difficult to find, since most kimchi is made with shrimp paste. So read labels carefully and you can always make your own if you want this dish to be vegan.

INGREDIENTS:

* 2 Tbsp. oil
* 1 medium onion, sliced thinly
* 1 Tbsp. grated ginger
* 1 Tbsp. grated garlic
* 1 tsp sea salt
* 1/2 tsp white pepper
* 2 cups kimchi (with liquid, loosely packed)
* 6 cups water
* 4 three-inch strips of kombu
* 1/4 cup miso
* 1 package of extra firm tofu (or silken, if perferred), cubed
* 2 green onions, thinly sliced

DIRECTIONS:

* In a large pot or enameled cast iron dutch oven, heat the oil and cook the onions on medium heat for about 3-4 minutes.
* Add the kimchi, ginger, garlic, salt and pepper and sautee for another 5 minutes.
* Then add the water and kombu strips (you can cut the kombu into smaller strips or leave it large). Bring to a boil and turn down the heat just a little bit so it holds a steady simmer for about 25-30 minutes (uncovered).
* Then stir in the miso and gently add the tofu and let simmer for another 10 minutes.
* Then add the green onion.
* Serve as a soup or ladle over some steamed rice.

Also, if you want to decrease the spice level, you can use a mild kimchi or you can decrease the amount to one cup and add in a bunch of chopped napa cabbage. You can also add in other vegetables like shredded carrot if it isn't already in your kimchi. You can also add a splash of sesame oil right at the end.

Ready-to-Go Ramen

I am not a “routine” kind of person. Some days I like to go straight home from work and find a little relaxation by cooking (I can think of a few people who would say that cooking is the last thing they’d want to do after a long day at the office). Other days I can only muster up enough brain power to think of which Indian restaurant will comfort my sorrows.

I don’t shower only in the evenings (which is, apparently, very odd to my friend, Penny, who wouldn’t get into bed without a shower no matter what time she got home or how many late-night margaritas she may have had). In my college days of being the master of my own time, I’ve even been known to shower at 3 o’clock in the afternoon. Some weekends I might sleep in past 10 am (gasp!) and by the time I’ve made a lazy Sunday brunch it’s suddenly past noon. But sometimes I might be bright-eyed at 8 am ready to start my day. You just never know, no--wait, I just never know. Sometimes I wonder if the routine-type folks are having a better time. Maybe they are more relaxed, more efficient.

I went to the gym after work and just needed to assemble something quick for dinner. Ramen to the rescue! Vegetarian, of course. No, not that instant package of squiggly noodles you can buy for 30 cents. At Nijiya market in Japan town (or other similar Japanese grocery markets), you can buy packages that contain a packet of soy broth and fresh egg noodles to make ramen at home. Yes, really! Nijiya's ramen packages are actually flown in from Hawaii, which really excites me and makes me a little less homesick for those islands.
I cut up some veggies and gave them a quick stir fry in a hot pan. Added in a soft boiled egg and some cubed fresh tofu. Boiled the fresh egg noodles for 3-5 minutes and heated up the broth.

INGREDIENTS FOR READY-TO-GO RAMEN:

1 package fresh egg noodles with soy broth
1 bunch bok choy
green onion, sliced thin
tofu, drained and cubed
enoki mushroom (or shiitake)
1 soft boiled egg (boiled for 5-7 minutes, cooled and peeled)

** The picture above was taken before I poured the broth over the noodles and ramen goodies.

End result: Delicious ramen to comfort your soul.

Vegan Thai Red Lentil Soup with Lemongrass

I don’t make a lot of Thai food at home. Despite my fantastic success with the occasional pad thai and summer spring rolls with peanut sauce (I should really tell you about that sauce later), I’ve failed miserably at tom kha soup and a few other Thai dishes. So I would never go out of my way to just make up a Thai recipe on the fly and hope for the best. Except for this past Monday night. I was with my friend Eli, who always inspires cooking confidence. Maybe it’s because she went to culinary school; maybe it’s because she is a good friend that cheers you along no matter what your goal is.

Eli and I listened to a little Nina Simone, and within minutes of dancing around the kitchen, I was on my way to making a Thai red lentil soup. This soup is a bit unconventional in its method. A rebel to authenticity even. It starts with a flavorful “soup base” made with garlic, ginger, lemongrass and spices. And then develops that fragrant base in to a silky soup with the addition of onions, red lentils, coconut milk and a hint of cinnamon. Trust me (I say that a lot, huh), once you taste the final product, you will understand the method to the madness.


INGREDIENTS FOR SOUP BASE:

* 1 shallot, chopped
* 1 stalk lemongrass, bruised and minced (only use up to 2/3 of the stalk from the white bottom up towards the green tops)
* 1/4 or 1/2 of a small Thai red chili (cut in half and remove seeds and then quarter; use more or less for desired heat level)
* 4 cloves garlic, chopped
* 1 two-inch piece ginger (or galangal if you can find it), sliced
* 2 Tbsp. tomato ketchup (told you this wasn’t authentic)
* 1/2 tsp. ground cumin
* 1/2 tsp. ground coriander
* 1/4 tsp. ground white pepper (or black pepper)
* 3 Tbsp. soy sauce (omnivore option: you can use fish sauce)
* 1.5 tsp. sugar
* 1 tsp. chili powder
* 1/4 can good-quality coconut milk (reserve remaining liquid for the soup)
* Juice from 1/2 lime

DIRECTIONS:

* Puree all ingredients in a food processor or blender (it won’t be completely smooth—it will have a more gritty texture).

Note: This will make about 3 portions of soup base so divide it into thirds and the remaining base will keep in the refrigerator for up to one week or you can freeze it. I imagine the base would work nicely with curries or just a thinned out simple sauce for stir fry with tofu and veggies!

INGREDIENTS FOR SOUP:

* 3-4 Tbsp. oil (light extra virgin or vegetable oil)
* 1 large onion, sliced finely
* 1 cinnamon stick
* 2 stalks of lemongrass, gently bruised to open up flavors
* 2 kaffir lime leaves (optional)
* 4 tbsp. of soup base (about 1/3 of what you made for the soup base; see above)
* 2 cups vegetable broth (omnivore option: chicken broth)
* 6 cups water
* 3 cups red lentils (rinsed and picked over for debris)
* 3/4 can of coconut milk (using the rest of the unused can from making the soup base)
* Juice from 1 lime
* 1/2 tsp kosher salt (or to taste)
* 2-4 tsp. soy sauce (to taste)
* Cilantro or fried shallots (optional garnish)

DIRECTIONS:

* In a large heavy-bottomed pot or dutch oven, heat oil over medium heat until glossy.
* Add onions and sautee for up to 10 minutes or until softened.
* Add in the cinnamon stick, lime leaves, lemongrass stalks and soup base and cook for another 3-5 minutes to release all the flavors from the soup base.
* Add the broth, water and lentils and turn the heat up to medium high to bring to a boil.
* Carefully remove and discard the cinnamon stick, lime leaves and lemongrass stalks.
* Cover and turn the heat down to a medium simmer for 15 minutes or until lentils are soft.
* Using an immersion blender (or food processor in batches), puree the soup until silky smooth.
* Add in the coconut milk, lime juice, salt and soy sauce and adjust seasoning if necessary.
* You can add more water to achieve desired consistency—the soup will thicken considerably when cooled so you would want to add a little more water when reheating.
* Garnish with cilantro and/or fried shallots if desired.

Note: This recipe makes about 8 servings. If refrigerated, the soup will thicken considerably so you can just thin it out to desired consistency before re-heating.

Caribbean Sweet Potato Soup at SF Soup Company

In all honesty, I have been feeling a little under the weather. Schlepping to work in my rain boots is not fun. Luckily, the base of my office building has Peet's coffee and SF Soup Company, so you don't even have to go out in the rain to get lunch. If I didn't diligently pack a home lunch, it would be all too easy to just run downstairs and grab a $6 or $7 container of soup served with a hunk of french bread and a pat of butter. And, if I wasn't trying to keep my lunch expenses to a minimum, I would do it too because I loooove their Caribbean Sweet Potato Soup. So, I decided to look up the ingredients on the website and make some soup.

I am sorry that I don't have a photo. Too many things were going on at once and I forgot to get a picture--I was, in fact, making a large batch of Lentil Barley Soup while creating a recipe for the Carribean Sweet Potato Soup while also cooking up some Sunday supper of oven-roasted tofu and broccoli.

The soup was a huge success! The result is a silky bisque with the delicious flavors of sweet potato and coconut milk with a last minute splash of lime juice to brighten it up. I don't often use Jamaican jerk seasoning, but for this soup, it is essential and provides a faint spicy kick. I used a blackened jerk seasoning from Cinnamon Bay Foods, which I highly recommend--its a nice blend of pepper, brown sugar, salt, cayenne, thyme, nutmeg, red pepper, cinnamon, allspice, cloves and dried green onion. You should know that a little bit goes a long way.

Oh, and it's vegan and gluten-free.

Caribbean Sweet Potato Soup

INGREDIENTS:

2 Tbsp. olive oil
3 medium sweet potatoes
1 large russet potato
1 large onion, diced
1 large carrot, diced
2 celery stalks, diced
2 Tbsp. ginger, minced
2 garlic cloves, minced
1 tsp. jerk seasoning
1 can light coconut milk
2 cups vegetable stock
1 cup water
1/2 tsp. salt
3 or 4 tsp. fresh lime juice
2 Tbsp. Molasses

DIRECTIONS:

* Wash the sweet potatoes and russet potato, cut them in half and wrap in foil. Bake them in the oven at 400 degrees for about 45 minutes or until it is fork tender. Remove from the oven and let cool. Peel the skins off and discard them and dice up the sweet potato and potato.
* Heat the olive oil in a large pot over medium high heat. Sautee the onions for 2-3 minutes.
* Add the diced celery and cook for another 5 minutes.
* Add the garlic, ginger, jerk seasoning and carrots and continue cooking, stirring occasionally.
* Add the water and vegetable stock. Bring to a boil then simmer for about 8-10 minutes until the vegetables are soft and tender.
* Add in the diced sweet potato, potato and coconut milk and cook for another 3-4 minutes.
* Use an immersion blender or blender to puree the soup until smooth and velvety.
* Add the salt, molasses and lime juice and stir.

I think I once told my friend, Chelsea, that I dreamed of having a freezer stocked with at least ten soups to choose from--maybe some corn chowder, a tomato bisque or hearty carrot soup and definitely some french onion soup.

With a couple of fresh soups in tow neatly portioned away in my freezer, I think I am ready for the week. Good thing it's a short one, because I am headed to Vegas on Thursday!

Lentil Barley Soup

It rained today. And it is supposed to rain tomorrow. And the day after that.

I got to work this morning literally minutes before the ominous dark clouds flooded in between the buildings of the financial district and dumped huge droplets of water on the unsuspecting people just going about their business trying to get to work. I don't mind the rain, really. And what I mean by that is I don't mind the rain as long as I am indoors where it is warm and cozy and I have a mug of tea and a sleepy kitty on my lap. If I have to go outside to run errands and get around in said rain, well, then that's a different story and then I completely mind the rain. Rain calls for what I like to call "the 4 S's": shower, socks, soup, and sleep. It's the perfect recipe for rainy weather.

So, dear friend, here is a soup recipe that I am sure you will love. The lentils and barley puff up to give a nice chewy texture throughout the rich tomato broth and chunky vegetables.
I have to warn that it makes a really big batch, which is just perfect because you can freeze it in individual servings for later when you need something comforting and hearty. So, what's so good about this soup recipe? Well, let's see...

* Inexpensive
* Healthy
* Easy
* Good use of barley and lentils!
* Fat Free
* Low Calorie
* Vegan
* Flavorful
* Hearty
* Yummy


INGREDIENTS:

* 2 celery ribs, diced (about 1 cup)
* 1 large onion, chopped
* 2 garlic cloves, minced
* 1/4 cup vegetable broth or water for cooking the onions
* 7 cups water
* 1 8-oz. can tomato sauce (low sodium)
* 1 28-oz. can diced tomatoes, including juices
* 3/4 cup dried lentils, picked over for debris and rinsed
* 3/4 cup pearl barley, rinsed
* 4 Tbsp. vegetable stock powder or 5 cubes
* 1/2 tsp. oregano
* 1/2 tsp. dried rosemary leaves (preferably ground into a powder)
* 1/4 tsp. freshly cracked black pepper
* 1 large carrot, diced (about 1 cup)

DIRECTIONS:

* In a large stock pot, heat the 1/4 cup of vegetable broth and cook the onions, garlic and celery over medium-high heat until tender.
* Add the water, tomato sauce, diced tomatoes and juices, lentils, barley, vegetable powder or cubes, oregano, rosemary and pepper.
* Bring to a boil, then reduce heat to medium-low, cover and simmer for about 40 minutes until lentils and barley are nearly tender.
* Add in the diced carrot and continue to simmer for another 10-15 minutes until tender.

Serving suggestions: Serve with a salad and nice crusty chunk of bread...

Creamy Tomato Bisque

I woke up this morning with a chill on my cheeks. My toes went cold the instant they left the snuggly haven of my ridiculously luxurious king-sized down comforter (a birthday present from my lovely brother, Chad). The sky was a pale grayish white and the house was quiet and still in the early morning. I went to turn on the heater, grabbed a cookbook from the shelf, wrapped myself in a robe and climbed back in bed to read a little...

I had just gotten a big bag of eleven or twelve ripe, juicy tomatoes from my local neighborhood produce store for the unbelievably low price of 75 cents (yes, total!) and wanted to make something special to warm up the house. I decided on a creamy tomato bisque, which is essentially a thick, rich soup that pureed, delicately seasoned with cream added just when you were starting to think the soup couldn't get any better...The secret weapon is steeping a beautiful little herb bundle with parsley, basil and thyme right into the soup before you blend it so the liquid is infused with all of the delicate flavors from the herbs.

Warning: It can take a bit of time to make, but you will be able to taste the TLC in the soup! Also, don't be frightened by the orange color--fresh tomatoes, when cooked down with carrot and onion--don't generally have the deep rich red color you typically think of when you see tomato sauce or tomato paste because those products frequently contain artificial color. This soup will taste like fresh tomatoes straight from the garden...

INGREDIENTS:

* 3 Tbsp. unsalted butter
* 2 Tbsp. olive oil
* 1 large yellow onion, chopped
* 1 small carrot, diced fine
* 9 or 10 ripe tomatoes, peeled and deseeded
* 3 cups stock (chicken or vegetable)
* 1 bay leaf
* little bundle of fresh herbs (parsley, basil, thyme)
* 1 cup of bread cubes (I used the fluffy middle from a sourdough breadbowl)
* 3/4 cup heavy cream
* 1/2 tsp. salt (or to taste)
* some parmesan and extra thyme or basil sprigs for garnish (optional)

DIRECTIONS:

* To peel and deseed the tomatoes, drop them whole into a big pot of boiling water for 30 to 40 seconds and then put them in a colander, run them under cool water and then peel off the skins. Then quarter the tomatoes and use your fingers to push out the seeds over a strainer so you save all the juices and collect the tomato fleshy parts. Set aside.
* Heat olive oil and butter in a big pot on medium high heat.
* Add the onion and carrot and cook until tender.
* Add the tomato pieces and juices you saved and stir.
* Add in the stock, bay leaf and herb bundle and bring to a boil then lower heat and simmer for 25 to 30 minutes.
* Remove the bay leaf and herb bundle and turn off the stove heat.
* Add in the bread cubes and let it soak up some of the liquid.
* Puree the mixture in small batches using a food processor or blender (or stick blender if you have one!)
* Return the pureed soup to a simmer and stir in the cream and salt.
* Garnish if you want...

Comfort. in a bowl. for cold days.

Tempura with Creamy Miso-Mayo and Miso Soup with Watercress

Yesterday was one of those lazy Sundays where nothing really "gets done" but I just luxuriously spend all the time indulging myself in naps, walks, cooking something creative and amazing and watching movies. I can't say enough how much I love those days.

Our new neighbors-an adorable married couple and their black and white cat-just moved in a few days ago and, to my complete delight, the husband is a chef! Once inside their apartment, I was so tickled to look through his cookbook selection--I ran my fingers along the over-sized photo books and started contemplating what book I might ask to borrow...This, as it turns out, was an easy choice to make because there--in all of its complicated shining glory--was Nobu Matsuhisa's cookbook for NOBU. I immediately felt a deep craving for the tempura rock shrimp and felt inspired to try my hand at some tempura. Tempura is one of my favorite things to eat, but it can be tricky to really pull off a fantastic tempura batter that is light, airy and crispy without being weighed down by oil. Nonetheless, I was sure I could at least give it a go.

Shrimp, Avocado and Mushroom Tempura with Creamy Miso-Mayo on a bed of Lemony Arugula greens:
However, I am really sorry to report that this kind of "self-teaching" process of cooking doesn't always lend itself to having precise recipes. I'm so sorry. I really wanted you to make it too! In my sheepish attempt to make up for such shortcomings on the tempura batter (which arguably may be the best part), I do have a recipe for the Creamy Miso Mayo and Creamy Miso Soup with Watercress that I created for just such an occasion.

INGREDIENTS FOR CREAMY MISO MAYO:

* 1/3 cup mayo
* 1 Tbsp lemon juice
* 1/2 tsp Braggs liquid aminos
* 3 Tbsp white miso paste
* 2 tsp mirin

DIRECTIONS: Whisk together all ingredients (consistency should be fairly thin).

INGREDIENTS FOR CREAMY MISO SOUP WITH WATERCRESS:

* 2 cups dashi broth
* 3/4 cup soymilk
* 1 bunch watercress
* 2 Tbsp white miso paste
* 1 Tbsp Braggs liquid aminos
* 1 Tbsp Low-sodium soy sauce

DIRECTIONS:

* Separate the watercress leaves from the stems.
* Chop the stems and add it to the dashi broth and bring to a boil for 5 minutes.
* Blend broth and stems in a blender (be careful about the steam) and then strain out the stems through a mesh colander or a tea steeper or cheesecloth sieve. This step really gives the soup a light, grassy watercress flavor, but you can skip it if you want and avoid blending and straining altogether--just discard the stems.
* Return broth to stove, add soymilk and return to a boil.
* Add miso paste, liquid aminos and soy sauce and simmer for 3-5 more minutes.
* Add in watercress leaves just before you are ready to serve the soup (otherwise the leaves will wilt and turn a pale green color).

Note: This is really just a jazzed up version of the classic soup, but the soymilk and watercress really keep it light and healthy while adding a richness and depth that is really quite delicious (Oishi!)!

Also, the Braggs liquid aminos is similar to soy sauce I suppose if you want to substitute it, but liquid aminos has a pretty unique flavor--and it has 4 times LESS sodium than low-sodium soy sauce (can you believe that?!) so it is much healthier. You can find it in almost any health food store or even some grocery stores. I put mine in a spray bottle and use a squirt or two in soups, sauces, gravy, salad dressings or even just on an avocado (yes, it's yummy!).

I took a tasting portion over to my neighbors to thank them for lending me the NOBU book...Then, I immediately sat down to eat this amazing food and tried to ignore the elephant in the room furiously waving a neon sign that said "You should have gone to culinary school instead of law school".

Supper Club: Jewish Cuisine

You have been so patient waiting for recipes that I decided to do a rewarding post with multiple recipes by letting you in on a little "event" I do that involves creating full menus with various courses and executing them all in one evening for company: Supper Club.

We have a couple of vegetarian friends that we get together with regularly for said Supper Club (it's fun because I really enjoy hosting and appreciate the opportunity to see my friends regularly to do something fun and creative). We usually pick a theme for the food (Japanese, Mexican, Chinese, French, Carribean, Mediterranean, Spanish, etc.) and trade off on who cooks while the guests are generally in charge of dessert and drinks...Sometimes cooking vegetarian necessitates a deviation from authenticity in certain ethnic dishes, but it forces me to be more creative with the recipes, which is always a welcome challenge! (Note: all of the recipes below can easily be adapted to be vegan!)

It was my turn to cook for this Supper Club...Theme: Jewish food! The menu: Potato Latkes with Applesauce and Sour Cream, Vegetarian Matzoh Ball Soup, Vegetarian Golabki (stuffed cabbage rolls) and Challah bread.

Potato Latkes with Applesauce and Sour Cream--Latkes are delicious potato pancakes that are usually made from grated potatoes, grated onion, egg, flour and salt...of course, there are countless variations (you could even try adding grated parsnips for a unique twist) but I went for a simple, authentic recipe...Now, if this is your first time making Latkes, I cannot emphasize enough how important it is to get all of the excess moisture and water out of the grated potatoes and onion before frying them if you want to avoid a watery disaster!


INGREDIENTS:

* 1 or 2 large russet potatoes (a nice starchy potato is best for latkes), peeled and grated
* 1 medium onion, grated
* 2 Tbsp. lemon juice
* 1 large egg, beaten
* 1/4 cup flour
* 1/2 tsp. salt (sea salt or kosher salt)
* canola oil for frying

DIRECTIONS:

* Grate potatoes and onion.
* Add lemon juice and mix.
* Working in small batches, place scoops of the potato onion mixture in a dry paper towel and squeeze out as much liquid as you can.
* Add egg, flour and salt and mix thoroughly.
* Heat oil in a shallow fry pan over medium high heat.
* Use about 2 tablespoons of mixture per latke and flatten it into small round shapes for about 3-5 minutes or until golden brown.
* Turn latkes over and cook until undersides are browned, about 3-4 minutes more.
* Transfer to paper towels to drain and season with kosher salt.

Serving Suggestion: Latkes are traditionally served with applesauce and sour cream (I use fat free greek style plain yogurt instead). (As a side note, I was recently mortified to find that many brands of applesauce are sweetened with high fructose corn syrup, which, to me, is just yucky and unnatural, so I recommend looking for an all natural, organic brand that will generally list apples and water and sometimes ascorbic acid--Vitamin C--as the ingredients).

Vegetarian Matzo Ball Soup--Matzo Ball Soup is traditionally made with chicken stock and chicken, but it can easily be made vegetarian and is one of my favorite comfort foods.

INGREDIENTS:

* 1 package Matzo Ball Mix (prepare Matzo balls according to directions on package)
* Vegetable stock (I prefer to make my own homemade stock)
* 1 medium onion, chopped
* 2 or 3 carrots, peeled and chopped
* 2 celery stalks, diced
* parsley (optional)
* 1 tsp. oil (canola or olive)

DIRECTIONS:

* Sautee onion and celery in oil for about 3-4 minutes.
* Add carrots and cook another 3 minutes or so.
* Add stock and bring to a boil--let cook for about 15 minutes.
* Add parsley.
* Use a ladle to gently lower matzo balls into the soup.
* Cook another 3-5 minutes and serve immediately.

Vegetarian Golabki (stuffed cabbage rolls)--Golabki is traditionally a Polish dish made with cabbage leaves stuffed with ground beef or pork, but I figured that there has always been quite a Polish influence in Jewish cuisine...Now, I have seen vegetarian versions that use mashed potatoes or other various vegetable fillings, but my vegetarian friend is a big fan of faux meats and so I decided to get really creative and they turned out great!

INGREDIENTS:

* 1 Tbsp. olive oil
* 1 large head of cabbage
* 3 carrots, boiled and mashed
* 1 large onion, chopped
* 2 cloves garlic, crushed
* 6 or 7 mushrooms (button, cremini or baby bella), diced
* 1 package Yves Vegan Ground "Turkey" (or other soy crumbles)
* 1 cup cooked rice or barley
* salt, pepper, onion powder, parsley to taste
* 1 can tomato soup (or tomato sauce, if preferred)
* grated cheese for topping (optional)

DIRECTIONS:

* Parboil/steam cabbage leaves in large pot with shallow water. Note: There is a trick to peeling cabbage layers in order to parboil them. Flip the head of cabbage upside down and use a knife to cut around the core creating a cylinder shape and remove the core. Then cut shallow marks along the bottom edges so that you can peel away the layers without ripping the beautiful cabbage leaves (because you want to try to keep them whole for wrapping!). Once you have pulled away each cabbage leaf, arrange them in a loose circle in the pot before covering it with a lid to steam. Any broken or torn pieces can go in the middle of the pot to be used for the bottom layer of the cabbage rolls. The cabbage will cook in about 3-4 minutes--just enough so that the leaves are flexible and pliable for wrapping (be careful not to over boil the leaves or they will be a soggy mess).
* When the cabbage is done, remove leaves from water and set aside to cool.
* Boil the carrots until cooked, drain and set aside to cool. Then mash them up with a fork (some chunks are okay--it doesn't have to be completely smooth).
* In a shallow pan, heat olive oil in a pan on medium-high heat.
* Sautee onions and garlic until the onions are translucent.
* Add mushrooms and set mixture on the side,
* Add Yves ground "turkey" to the pan and spice with salt, pepper, onion powder, parsley to taste and cook until browned.
* Add the onion mushroom mixture in with the "turkey" and mix.
* Remove from heat and place in a large mixing bowl to cool.
* Once the "turkey" mixture is cooled, add the cooked rice or barley and mashed carrots.
* Using one cabbage leaf at a time, place about 1/4 cup of the mixture towards the bottom of the cabbage leaf and wrap the leaf around the mixture to make a nice little bundle!
* In a 9 x 13 pan, coat the bottom with a little bit of tomato soup or tomato sauce. Line up wrapped cabbage bundles.
* Pour can of tomato soup over the cabbage bundles so that everything is covered in tomato soup or sauce.
* Grate some parmesan, mozzarella or other cheese on top.
* Bake at 375 degrees for about 30 minutes, uncovered.

It's true--these cabbage rolls take some time to prepare, but they are worth the effort and time and I am certain that you will find them to be a delicious and unique treat! They were a hit at the Supper Club!

Carrot & Fennel Soup

This recipe is adapted from Orangette.

This is a very flavorful puree of sorts that can be eaten as a soup, thickened to make a sauce or used as a puree to eat with chicken or fish...It was delicious and versatile and I loved it (and it can easily be adapted to be vegan)! (I apologize for not having a photo, but I had some difficulties with my camera...and I'm pretty sure all carrot soups look relatively similar anyway so you can use your imagination!).

Also, if you do have the time and have some vegetables that you need to use, I highly recommend making homemade stock as it really improves the flavor of anything you are making...Just brown whatever vegetables you have, add about 8 cups of water and let it cook at a rolling boil for an hour or so until it reduces down! (I have used anything and everything from: fennel & fennel tops, onions, carrots, celery, leeks, sunchokes, garlic cloves, basil, rosemary, parsley, bay leaves, lemon peel, etc, etc, etc...it's an experiment everytime!) oh, and stock freezes well so you can always have a reserve for the times when, well, you don't have time... :)

INGREDIENTS:

* 1 Tbsp. olive oil
* 1 large fennel bulb, chopped
* 1 small onion, chopped
* 4 large carrots, chopped
* 3 cloves of garlic, crushed
* 3 cups of stock (vegetable or chicken stock)
* 1/3 cup orange juice (I used tangerine juice)
* 1 Tbsp. sherry
* 1 tsp. salt (I used Herbamare)
* 1/4 cup fat-free half & half (optional)
* Optional garnish: parsley and/or a dollop of creme fraiche

DIRECTIONS:

* Heat oil over medium high heat.
* Sautee fennel, onion and garlic until softened, stirring occassionally.
* Add carrots and cook for another 3-5 minutes.
* Add 2 cups of stock (reserve the last cup in case you like a thinner soup)
* Remove from heat and puree in food processor or blender.
* Add orange juice, sherry, half & half, and salt and puree again until smooth.

Serving Suggestions:
If used as a soup, this would be delicious with a side salad, some goat cheese crostinis or a crusty chunk of walnut or pistachio bread...

If used as a puree, try it with some fish as pictured below--Australian Barramundi over a bed of roasted potatoes and carrot-fennel puree with a wedge of lime:

Carrot & Orange Soup

Soup can be a big time saver for me--I like to make soup in big batches and keep several different soup options in my freezer for when I don't have time to cook...This is a very flavorful soup that freezes well.

INGREDIENTS:

* 2 Tbsp. butter
* 1 Tbsp. extra virgin olive oil
* 1 large or 2 medium onions, chopped (red or yellow)
* 6 carrots, peeled and chopped
* 2.5 cups chicken stock (or vegetable stock)
* 1 cup fat-free half & half
* 1 orange: juice, pulp and zest
* 1/4 tsp. white pepper
* 1/2 tsp. salt (kosher or sea salt)
* dash of nutmeg (optional)

DIRECTIONS:

* Melt butter in pot, add onions and white pepper.
* Cook over low heat until tender and almost transluscent, about 25 minutes.
* Add carrots and stock and bring a boil.
* Reduce heat, cover and simmer until carrots are very tender, about 20 minutes.
* Transfer solids and liquid in managable portions to a food processor and puree until smooth.
* Return puree to pot.
* Add the nutmeg, salt, fat-free half & half, orange juice, zest and pulp and stir.
* Add additional stock if needed for desired consistency.

Serve with a small dollop of sour cream and fresh chives. I also like to add a few parsnip chips...

This puree can also be used as a bed for grilled fish or vegetables as it is smooth, flavorful, and delicious...

Corn Chowder

Chowder is one of my favorite comfort foods...I like to serve it in a sourdough bread bowl that has been lightly toasted in the oven...garnish with paprika and parsley.

STEP 1:
½ c. vegetable or chicken stock
2 T. butter
2 celery stalks, chopped
1 large onion chopped

put butter in pot and add celery, gradually adding stock till reduced and avoid burning. Add onion half way through.

STEP 2:
2 cups cream (single)
1 cup milk
1 tsp salt
¼ tsp pepper
1 tsp paprika

Add to celery/onion mixture

STEP 3:
In separate pot, make a roux:

2 T butter
about ¼ c. flour (approx. 4 Tbsp.)
1 cup milk

melt butter, add flour and stir till a paste forms. then add milk slowly and stir till thick and creamy. add mixture to soup to thicken.

2-3 tsp parsley flakes (or fresh parsley, chopped)
1 can corn (i like to use fresh corn cut from the cob)
1 cup chopped potato

Add last ingredients. Keep soup on low heat and let thicken for up to an hour till thick and delicious! Add cooked lobster meat at last minute and stir. Let simmer for at least 10 minutes with lobster in it.

VARIATIONS:

vegan: vegetable stock, plain soymilk and vegan margarine/butter equivalent or canola oil
seafood lovers: add chunks of cooked lobster meat, white fish or salmon