Soup

Vegan Mofo #21 Lentil Soup

 

Fall continues to bring out the love of amazing soups and stews. I love French lentils. They hold together and have the most hearty flavor of all the lentils. Lentil soup can eaten with mashed potatoes, rice, artisan bread, pasta and more. It is one of my favorite things to eat on a cold night.

 

Vegan Mofo #21 Lentil Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 4

Ingredients

  • 2 cups French lentils
  • 7 cups water
  • 1/2 cup onions. chopped
  • 1/2 cup celery. chopped
  • 1 cup carrots, chopped
  • 2 garlic cloves
  • 2 teaspoon rosemary
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Rinse lentils.
  2. Add water and remaining ingredients.
  3. Bring to a boil then reduce to med.
  4. Cook for 30 - 45 minutes.
  5. Serve.
http://www.beyondnfinity.com/vegan-mofo-21-lentil-soup/

Vegan Mofo #20 Tofu and Dumplings

 

There is nothing like a nice bowl of something hot and delicious once the weather starts to get a little cooler. Finally, the weather in Florida has started to cool down at night, making it great for some tasty fall dishes. I love soups and stews of all kinds as long as I can make them vegan, I am there!

 

Vegan Mofo #20 Tofu and Dumplings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: Serves 4

Ingredients

    Tofu
  • 1 14 ounce package extra-firm water packed tofu
  • Soup
  • 1 cup onion, chopped
  • 1 1/4 cups celery, chopped
  • 1 1/4 cups carrots, chopped
  • 2 teaspoons rosemary, ground
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cups water
  • Dumplings
  • 1 1/4 all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons vegan margarine, cold and cubed
  • 1/4 cup non-dairy milk
  • 2 whole green onions (scallions)

Instructions

  1. Preheat oven to 400
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Squeeze.
  6. Cut into cubes.
  7. Bake for 35-40 minutes.
  8. Soup
  9. Saute onions, celery, and carrots on medium for 15 minutes.
  10. Add rosemary, paprika, cayenne pepper to open the fragrance of the spices.
  11. Add vegetable broth and water.
  12. Stir.
  13. Simmer.
  14. Dumplings
  15. Add the all-purpose flour and baking powder to a bowl and mix.
  16. Add the cubed vegan margarine to the flour mixture.
  17. Combine the vegan margarine and flour until it resembles pea size crumbs.
  18. Pour in non-dairy milk.
  19. Mix together until all the ingredients are mixed together, yet do not over work the dough.
  20. Dust your work surface with a light coating of flour.
  21. Place dough on top gently roll the dough in the flour.
  22. Add more flour if dough is too sticky, yet keep the dusting light. Too much flour makes for tough doughy dumplings.
  23. Roll out dough to whatever thickness you like an cut them into whatever shape and size you like (i.e. ribbons, squares, rectangles, your choice).
  24. Stir dumplings into your pot of soup.
  25. Cook on medium for 20 minutes. As the soup cooks, it will thicken.
  26. Stir in sliced green onions.
  27. Serve.
http://www.beyondnfinity.com/vegan-mofo-20-tofu-and-dumplings/

Misoba: A Little Late Night Meal

Vegan Mofo # 6

 

 

Off to a late start again. My days are off because I don’t get to bed until morning. I have always been a night owl.

I wasn’t all that hungry so I opted for a quick and easy late night meal (late night meal is yasik in Korean) – Misoba! Misoba is my name for miso soba noodle soup. I know that miso is Japanese and not Korean, still it’s convenient late at night. Sometimes I do use doenjang (fermented Korean soybean paste) to make ramyeon, however I tend to cook that for much longer than miso. We’ll save that for another time.

 

Misoba - Miso Soup

 

There isn’t anything like a great bowl of miso soup. Especially on a cold night. The best thing about it is you can put whatever you have on hand or whatever desired ingredient that you love to make it as hardy or as light as you feel. When it’s late and you have had a long day or just came in from a fun night, making a dish like this can hit the spot. The vegetables I add always change due to whatever I may have on hand. Just imagine all the flavor combinations that can be created with even the simplest of seasonings whether it’s the use of fresh or carmelized onions or onion powder. Even ingredients like minced garlic or garlic powder. How about some parsley, cilantro, or basil. Or even some baked tofu or tempeh. The choices are endless! The point is to use your imagination, enjoy yourself and have fun being creative. Cooking is really simple especially in this case. Boil noodles. Rinse. Heat water. Add any ingredients you want. Add miso. Add noodles, ingredients you added and broth to a bowl. Get some chopsticks and serve. Now see how simple that is?

Enjoy!

Misoba

Ingredients

  • 2 bundles Japanese Buckwheat Noodles
  • 4 teaspoons brown rice miso (dark variety aged 1 1/2 - 2 yrs)
  • 2 cups water
  • 2 Field Roast smoked tomato deli slices, cut into strips
  • Any vegetable you want (I used a little carrot, peas, and shredded purple (red) cabbage
  • nori (optional) shredded
  • green onions (optional), chopped

Instructions

    Noodles
  1. Prepare Japanese Buckwheat noodles according to the instructions on the package.
  2. Deli Slices
  3. Place the two Field Roast deli slices on a cutting board. Cut into strips (of your choice of size)
  4. Vegetables
  5. Thinly shred some cabbage in any amount you like.
  6. Steam any amount of any vegetable you like.
  7. Nori
  8. Cut strips of any size of nori with kitchen shears or chef's knife.
  9. Water
  10. Boil water.
  11. Turn off burner.
  12. Add the 4 teaspoons brown rice miso.
  13. Whisk.
  14. Place half the Japanese buckwheat noodles into a soup bowl. Place strips of deli slices on top. Next add the shredded cabbage. Add vegetables of your choice. Finally, add the nori, if you are using it. You can also add chopped green onions.
  15. Serve.
http://www.beyondnfinity.com/misoba-a-little-late-night-meal/