Hearty Lentil Chili. ~. Vegetarian

 

     

Hearty Chili  ~  Vegetarian

This hearty lentil chili is packed with smoky, savory spices, carrots, and bell peppers for rich flavor, satisfying texture, and a nourishing boost of protein. Made with chorizo (easily vegan-adaptable), it can be cooked on the stovetop and ready in about 45 minutes, or prepared in the slow cooker (crockpot) for an easy, hands-off meal.

Like most soups and stews, this lentil chili tastes even better the next day as the flavors deepen and meld. It's a perfect make-ahead chili recipe for healthy, comforting meals you can enjoy all week long.

Best Cornbread recipe will post 3/21/2026

Ingredients:

1/2 onion, chopped
2–3 garlic cloves, chopped
1/2 pound ground meat or chorizo (or use plant-based “ground meat”, turkey, beef, or chicken)
2/3 cups dried brown lentils (8 ounces)
1/3 cup dried split red lentils (or sub more brown lentils, but red makes the chili thicker)
1 carrots, sliced into half rounds, about 3/4 cups
7 1/2 oz can diced tomatoes, with juices
1/4– 1/2 jalapeno, diced (seeds removed)
3/4 teaspoons salt (adjust salt to taste)
1/2 teaspoons ancho chile powder (or sub Mexican chile powder)
1/2 teaspoons Mexican oregano
1/2 teaspoons smoked paprika
1 teaspoon ground cumin
1 cinnamon sticks
1/2 tablespoons molasses (or maple syrup or honey)
3 cups broth or stock (veggie, chicken or beef)
1/2 bell pepper, green or colored, chopped
1/2 tablespoons apple cider vinegar (optional, add to taste)

Directions:

Sauté onion in a pan over medium high heat with oil for 3 minutes until it starts to soften. Add garlic stirring in and add chorizo, sauté for 5 minutes. 

Add lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika, and cumin. Mix together.

Add broth, molasses and cinnamon sticks. Bring to a boil, turn down to a simmer with a vented lid for 30 minutes. 

Add green pepper and simmer 15 minutes more, uncovering it to cook off the liquid. 

Stir in the apple cider vinegar, then adjust the seasonings if needed.

Serve in bowls with sour cream, shredded cheese or avocado and cilantro.

Storage: 

Leftover Lentil Chili will keep in an airtight container for up to 4 days, or can be frozen for 3 months.

The Lentil Chili will have a thicker consistency when slow-cooked in the crockpot.

Slow Cooker Instructions: 

In a skillet, sauté onion in a pan over medium-high heat with oil for 3 minutes until it starts to soften. Add garlic, stirring in, and add chorizo, sauté for 5 minutes.

Add the chorizo mixture into the crockpot along with the lentils, carrots, tomatoes, jalapeño, salt, ancho powder, oregano, smoked paprika cumin broth, molasses and cinnamon sticks.

With the lid on, cook on high for 4 hours or on low for 6 hours. Add in the green peppers in the last 30 minutes of cooking.

Stir in the apple cider vinegar and adjust seasonings if needed.

Mushroom Risotto

Mushroom Risotto

Ingredients
¼ cup oil or butter, ghee, or olive oil, divided
1½ pounds mushrooms oyster mushrooms are recommended, but a  

    mix of any variety can work.

1 teaspoon salt divided
1 onion minced
2 cloves garlic minced
1 tablespoon fresh thyme or marjoram stems discarded, minced
1½ cups Arborio rice uncooked
⅔ cup dry white wine
5 cups broth bone/veggie/chicken/beef
½ cup grated Parmesan cheese
Fresh parsley for garnish optional
High quality olive oil for drizzle

Directions:
Heat half the oil in frying pan over medium-high heat. Add mushrooms and ½ teaspoon salt; sauté for not more than 5 minutes. Remove from heat and set aside.

In another large frying pan, sauté onions in remaining oil on medium heat until softened. Add garlic, herbs, rice, and remaining ½ teaspoon salt, stirring for 1 minute. Add wine, stirring until wine has almost evaporated. Stir in 1 cup of broth, and add mushroom and cheese at the same time. Continue to add remaining broth, 1 cup at a time, as previous broth is absorbed into the rice.

Stir frequently until rice is done to your liking and the mixture has reached the desired consistency, adding more water if needed. Garnish with more cheese, parsley, and a drizzle of top-shelf olive oil.

Serves 2

Easy Vegetarian Ramen With Rich, Savory Broth

 

Easy Vegetarian Ramen with Rich, Savory Broth

If you’ve been pining for a vegetarian ramen that’s full of heft and deep, savory flavor, look no further. This is it. The longer you steep 

the dried shiitakes, the deeper the flavor will be — so 

if you can spare 10 minutes in the morning or the night before, it’s worth starting the recipe then. If not, you can make it all at once, and it will still be delicious. The only real trick to ramen is that there are a lot of moving parts at the very end. Enlist a helper to assemble the bowls, or just shake it like a boss for five minutes before serving. It’s fun and totally worth it.

Ingredients

8 cups good low-sodium vegetable broth, this is my favorite by far

1 ounce dried shiitakes, 15-20 mushrooms

¼ cup low-sodium tamari or other good soy sauce

2 tablespoons vegetable oil, divided

1 small yellow onion, thinly sliced

2 garlic cloves, minced

1/2- inch piece fresh ginger, peeled and minced

1 tablespoon good butter

1 tablespoon white miso paste

1 tablespoon mirin, rice wine

10 ounces baby spinach

4 eggs

10 ounces sliced fresh shiitake mushrooms

4 servings fresh or dry ramen noodles*

One 6-ounce package baked tofu, at room temperature

2 to 3 scallions, white and green parts sliced

Gomasio, sesame salt

Toasted sesame oil with hot chili

Directions:

Combine the vegetable broth and dried shiitakes in a medium pot. Bring to a boil, then cover and remove from heat. Let mushrooms steep for at least 30 minutes, up to 24 hours.

Remove mushrooms from pot and roughly chop, removing and discarding stems. Add mushrooms to a blender with one cup of the broth and puree until perfectly smooth. Add this mixture back to the stock pot along with the tamari. The broth can sit at this stage until shortly before serving, up to a few days in the fridge if you like.

In a large frying pan, heat one tablespoon of the vegetable oil over medium-high heat. Add the sliced onion and cook, stirring frequently, until softened and lightly browned in spots, about 5 minutes. Add the minced garlic and ginger and cook, stirring, two minutes more. Add this mixture to the stock pot.

Bring a large pot of unsalted water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and set aside.  Add eggs to pot, reduce heat to simmer, and cook for 7 minutes. Remove eggs to an ice bath and carefully peel when cool enough to touch.

Return water to boil, then add noodles and cook according to package directions. Drain and divide noodles among four large bowls.

While noodles cook, add the remaining tablespoon of vegetable oil to the same frying pan used for the onion and heat over medium-high. Add the sliced shiitakes along with a couple of good pinches of salt. Cook, stirring occasionally, until reduced in volume and nicely browned in spots, about 10 minutes.  

To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table. 

Serve with chopsticks and large spoons.  Serves 6 to 8

• To assemble the ramen, bring the broth back up to a simmer and then remove from heat. Off the heat, whisk in the butter, miso paste and mirin. Ladle some broth over the noodles in each bowl, just shy of the level of the noodles. Arrange a little pile of spinach and of shiitakes in each bowl. Slice the tofu and arrange a few slices in each bowl. Cut each egg in half and place two halves in each bowl. Sprinkle with scallions, gomasio and a little toasted sesame chili oil, with extra garnishes to pass at the table.
  
  Serve with chopsticks and large spoons

Golden Chickpea Soup. ~. Vegan

 

Golden Chickpea Soup 

This vegan chickpea soup is bursting with flavor. Made with veggies and rice in a golden turmeric coconut milk broth. A cheery soup for cozy winter days. Gluten free.  Serves 8

Ingredients:

1 tablespoon coconut oil or EVOO

1 onion diced

4 garlic cloves

1 tablespoon fresh ginger, grated 

2 teaspoons fresh turmeric grated finely or 1/2 teaspoons powdered 

1/2 teaspoon yellow curry powder

2 teaspoon coriander

1 teaspoon cumin

 1/4 teaspoon cinnamon

2 carrots diced

1 celery stalk diced

1/2 cup apple diced small

1/4 to 1/2 cup jasmine or basmati rice 

5 cups vegetable broth

2 cups Swiss chard, greens and stems chopped (sub spinach or Kale)

1 can garbanzo beans or chick peas

1 1/2 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper, or to taste

1 cup coconut milk (full fat, canned)

Pinch of cayenne to taste

2 teaspoons lemon juice or apple cider vinegar to taste 

*Optional,  Garnish each bowl with fresh parsley, red pepper flakes, and a drizzle of coconut yogurt.

Directions:

In a large heavy bottom pan or Dutch oven, sauté onion in oil over medium heat 5 minutes until fragrant and golden.  Add garlic, ginger, and fresh turmeric and stir 2 to 3 minutes until garlic is fragrant and golden.

Turn the heat to medium, add curry powder, cumin, coriander, cinnamon, carrots and celery, apples and rice and sauce for another 5 minutes, stirring often.

Add broth, greens, chickpeas and salt and pepper..  Cover with a vented lid and simmer for 20 minutes or until rice and veggies are tender.  Add coconut milk and heat until warm,

Taste the soup and add lemon and cayenne if desired.  Adjust seasonings adding salt and pepper as needed.

Acopole-Style Pozoles ~. Rancho Gordo

From The Rancho Gordo Pozole Book 

by Steve Sando (Rancho Gordo Press, 2019).

"Most pozoles made with seafood or fish are white. This version, inspired by Acapulco chef Susana Palazuelos, contains tomatoes, a somewhat unorthodox addition. The best mix of seafood is open to interpretation, but I love the flavor that mussels add. I suggest tossing in the mussels toward the end of cooking, letting them cook in the broth and release their briny liquor into the pot, like a San Francisco–style cioppino or Mediterranean seafood stew. Although this method may not be authentic (I can’t imagine any Mexican serving mussels and clams in their shells, making their guests work), it’s much less effort for the chef, it looks dramatic, and it’s fun for your friends."
Ingredients:
For the chile paste: 

2 ancho chiles, wiped clean with a moist towel
2 guajillo chiles, wiped clean with a moist towel
½ of a head of garlic, broken into cloves
1 cup canned whole peeled Roma tomatoes
1 onion, chopped

To finish: 

¼ cup peanut oil
6 to 8 cups fish broth or light chicken broth
3 cups cooked white corn posole/prepared hominy (cooking instructions here)
1 pound firm white fish
1 pound shrimp, peeled and de-veined, shells reserved if making broth
1 pound mussels in their shells, cleaned and debearded
1 pound clams, scrubbed
Salt, to taste

Garnishes: 

Onion, chopped
Radishes, thinly sliced
Cilantro, chopped
Mexican limes or key limes, quartered
Dried Mexican oregano or Rancho Gordo Oregano Indio

Directions:

For the chile paste: Cut the chiles in half; discard seeds and stems. In a small saucepan, warm 2 cups of water over medium-low heat; turn off heat when the water is hot. Meanwhile, warm a dry comal or skillet over medium heat; toast the chiles quickly, taking care not to let them burn. Soak the toasted chiles in the pan of warm water for 15 minutes. Drain chiles, reserving the soaking liquid.
Meanwhile, dry-roast the garlic on the same skillet or comal until soft. Cool, then peel.
In a blender, combine the chiles, garlic, tomatoes, onion, and enough of the strained chile-soaking liquid to allow the blender blades to move. Blend well, scraping down the paste as needed. Use a wooden spoon to push the mixture through a fine-mesh sieve into a small bowl, discarding the skins and seeds.

To finish: In a large pot over medium heat, warm the oil until hot, 2 to 3 minutes. Add the chile paste and stir immediately. Reduce heat to medium-low; cook, stirring frequently, for 5 to 10 minutes. Add 4 cups of broth; stir well. Add the cooked hominy and heat through. (If you are using canned hominy, rinse the kernels before using and discard the liquid.)
Add the fish and seafood; gently stir to heat through. Add additional broth as needed — the mixture should be very soupy but the ingredients shouldn’t feel lost. Taste and add salt, as desired. Cook for another 10 minutes, checking that the fish is cooked through. Discard any unopened clams or mussels. Ladle into bowls and serve with your preferred garnishes.

Linsensuppe OR Lentil Soup

                                           

Linsensuppe or Lentil Soup

A hearty and comforting lentil soup packed with root vegetables and traditional German spices—perfect for chilly days. 

Ingredients

1½ cups brown lentils

1 onion, chopped

2 carrots, diced

1 celery stalk, diced

1 garlic clove, minced

6 cups vegetable or beef broth

2 tablespoons vinegar

Salt and pepper

Fresh parsley, for garnish 

Directions 

In a pot, sauté onion, garlic, carrot, and celery until soft. 

Add lentils and broth; bring to a boil. Lower heat and simmer for 35–40 minutes until lentils are tender. 

Stir in vinegar, season to taste, and garnish with parsley before serving.

Polenta With Cranberry Beans And Tomato Sauce

 

Polenta With Cranberry Beans And Tomato Sauce

Ingredients:

1/4 cup olive oil

1 large or 2 small red onions, finely chopped

2 cloves garlic, peeled and finely chopped

2 cups canned chopped tomatoes, with their juices

1 tablespoon red wine vinegar

2 tablespoons tomato paste

1 cup chicken or vegetable broth

10 fresh basil leaves, finely chopped

4 fresh sage leaves, finely chopped

4 to 5 cups cooked, drained Cranberry or Borlotti Lamon beans

Salt and freshly ground pepper

2 cups polenta

6 ounces pancetta, diced (optional)

Chopped fresh basil or parsley for garnish

Directions:

In a large pan, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions begin to soften, about 3 minutes. Stir in the tomatoes and vinegar. Dissolve the tomato paste in the broth and add to the onions and tomatoes. Add the basil and sage. Season with salt and pepper and simmer until the sauce has thickened, 15 to 20 minutes.

Add the beans to the tomato sauce. Cook, stirring, to combine and heat through, about 15 minutes.

To prepare the polenta: In a heavy pot, combine the cornmeal with 1 tablespoon salt. Turn the heat to medium and gradually whisk in 9 cups cold water, stirring constantly, until the polenta begins to boil. Lower the heat and simmer, stirring frequently with a wooden spoon, until thick, about 45 minutes.

If using pancetta: Place the pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer the pancetta to a paper towel to drain.

To serve, spoon the polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta, if using. Garnish with fresh herbs. Makes 6 servings       Recipe of Rancho Gordo Beans

A Spring Risotto From The Garden

                                        

A Spring Risotto From The Garden 

I never quite understood the unbridled excitement about fresh fava beans in restaurants—until I grew my own. I find such joy in these substantial beans that I can cook within a few hours—even minutes—of harvest. And while prepping them does take time, it is well worth the effort.

Two raised beds in my small backyard often yield spring harvests of fava, snow peas, snap peas, mint, and chives. If I pick a lemon on the way to the kitchen, this dish becomes a true expression of my spring garden!  Serves 4–6

Ingredients:
1 pound fresh fava beans (¹/³–½ cup shelled)

4–6 spears asparagus, woody ends removed, spears sliced into 1-inch pieces
8–12 snap peas (or snow peas), trimmed and strings removed
6 cups vegetable or chicken broth
¼ cup extra virgin olive oil
1 red onion or spring onion, finely chopped
2 cloves garlic
2 cups rice (carnaroli or arborio)
½ cup white wine
2 tablespoons chopped mint and chives plus some whole or lightly chopped leaves for garnish
Juice and zest of 1 lemon
Sea salt and finely ground black pepper to taste
½–1 cup grated Parmigiano-Reggiano (optional)
Your best extra virgin olive oil for finishing

Directions:

If you are starting with fava beans in their pods, remove and discard the pods and drop the beans into boiling water for 30 seconds. Transfer to an ice bath, and when beans are fully cooled, drain and remove the skin that surrounds each bean by pinching one end to pop the bright-green bean out.

Blanch the asparagus pieces and snap peas briefly in boiling water. Set aside.

Heat broth to a simmer and keep it simmering on the stove.

Heat ¼ cup olive oil in a 10- to 12-inch heavy-bottomed, straight-sided skillet or Dutch oven. Add chopped onion and garlic and sauté until translucent. Then stir in the rice until it is evenly coated with oil. Add the wine and stir until it’s absorbed.

Add broth, ½ cup at a time, stirring constantly and keeping risotto at a steady simmer. When rice is creamy and al dente, stir in half of the vegetables.

Stir in chopped mint and chives along with salt, pepper, lemon juice, and lemon zest to taste. Stir in the grated cheese (if using) and some of your best extra virgin olive oil. Turn off the heat, cover, and let risotto rest for a few minutes before serving.

Distribute the risotto into shallow bowls and divide the remaining fava beans, asparagus, and snap peas evenly among the servings. Garnish with the reserved mint and chives. Offer grated Parmigiano-Reggiano and extra virgin olive oil at the table so your guests can add more of each as they wish.

Serve as an entrée or a side dish with grilled or slow-baked salmon. A crisp white wine goes well with this dish.

Simple Celery Soup

Simple Celery Soup

This Celery Soup could be the start of a grand meal. It could also be a wholesome homemade supper, simply served with crusty bread. It is really easy to make this vegan. Health benefits: Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants, just to name a few as well as a favor enhancer.

Ingredients:

2 tablespoons olive oil, or butter
1 onion, diced
4 fat garlic cloves, rough chopped
6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, 

   save some for garnish.
2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 

   extra-large russet peeled, or use a few yukons, unpeeled.

4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon 

   "Better than Bouillon" Vegetable Base.)

1 cup water
1 bay leaf (optional, remove before blending)
1 teaspoon salt
1/2 teaspoon pepper
1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or 

    leave it out entirely.
Add:1/4 cup fresh dill (small stems ok)
1/2 cup fresh parsley (small stems ok)
Stir in: 1/2 cup (or more) of sour cream, plain yogurt, vegan sour 

   cream, heavy cream or cashew cream.  (see Notes)
Garnish: Crispy celery leaves, nigella seeds, hemp seeds (all optional, 

   but delicious!)

Directions:
Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

Add the garlic and stir 1-2 minutes, until fragrant.

Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies ( if not, add a little more water). Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant color!)

Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches. ( If blending warm soup, fill blender no more than halfway full, cover tightly with a lid and kitchen towel, holding it down firmly, when you start the motor (on the lowest setting, working up gradually) to prevent a blender “explosion”).

Blend well, a full minute, until herbs are fully blended, creating a vibrant colored soup. For extra “green” color, add a handful of raw baby spinach if you like, or more fresh parsley.

Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options. Gently heat, careful to not over-simmer, or you may lose the lovely vibrant color.

To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.

NOTES
If using cashew cream, adding a little splash of lemon juice, enlivens the soup. Sour cream and yogurt have a natural tanginess, so you may not need it.

A quick way to make this vegan version ( with cashew cream), is toss the ½ cup of cashews into the simmering pot at the beginning with the celery and potatoes, letting them soften. Then just blend it all up!

Slicing the celery thinly will prevent fibers texture.

If freezing, best to freeze without the sour cream, as it may get granular- then add it later when reheating.

Charred Fennel Soup With Walnut Relish

                     Charred Fennel Soup With Walnut Relish

Made with peak-season fennel charred in a cast-iron pan, this silky soup is the perfect way to show off its beautiful flavour. Look for fennel bulbs that have plenty of feathery fronds still attached and use as many of those as you’d like in the relish—they bring a bright freshness to it.
Ingredients:
Soup
2 large fennel bulbs
1 tbsp (15 mL) vegetable oil
Salt and freshly ground pepper to taste
3 tbsp (45 mL) salted butter
4 large shallots, thinly sliced
2 garlic cloves, thinly sliced
6 cups (1.5 L) no-salt-added chicken or vegetable broth
1/2 cup (125 mL) heavy cream (35%)
2 tbsp (30 mL) finely chopped chives
1 tbsp (15 mL) strained fresh lemon juice
Relish:
1/2 cup (125 mL) finely chopped toasted walnuts
2 tbsp (30 mL) finely chopped chives
1 to 2 tbsp (15 to 30 mL) roughly chopped fennel fronds,
Roasted walnut oil to garnish
Directions:
Position rack in centre of oven. Preheat to 450°F (232°C).

For the soup, trim fennel bulbs, reserving fronds for relish. Save stalks for stock. Remove any bruised outer layers of bulbs, if necessary. Cut each bulb through the core into quarters. Set aside.

Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Add fennel, cut sides down. Cook, undisturbed, until one cut side is deeply browned, 4 to 6 minutes. Turn each wedge so cut sides are facing up. Season with salt and pepper. Transfer to centre of oven and roast until edges are charred and cores are almost tender when pierced with a knife, 20 to 25 minutes. Remove from oven and set aside.

Melt butter in a large pot over medium heat. Add shallots and garlic. Season with salt and pepper. Cook, stirring often, until shallots are very soft, 8 to 10 minutes. Add charred fennel and broth. Season with salt and pepper. Bring to a boil, then cover with lid. Reduce heat to maintain a simmer. Cook, stirring occasionally, until fennel is very tender, 10 to 14 minutes.

Remove from heat and stir in cream, chives and lemon juice. Using an immersion blender, purée until very smooth. (Alternatively, soup can be transferred to a blender in batches and puréed.) Adjust seasoning, if necessary. (Cooled soup will keep, refrigerated in an airtight container, up to 2 days. Reheat over medium heat.)

For the relish, combine walnuts with chives and fennel fronds in a small bowl.

Ladle soup into warmed bowls. Garnish with relish and drizzle with walnut oil. Serve immediately.    Serves 6 to 8

Tuscan Artichoke Heart Gumbo ~ Vegan

 

Tuscan Artichoke Heart Gumbo

Mississippi Vegan: Vegan Adventure Cooking Experience

Ingredients:
2 cups chopped onion
2 cups chopped celery1 1/2 cups chopped green bell pepper
1/2 cup diced red bell pepper
1/2 cup minced garlic
8 cups vegetable or mushroom broth
One 14.5 ounce can fire-roasted diced tomatoes
1 cup diced fresh tomatoes
1/2 cup red wine
1 tablespoon tamari
1 tablespoon tomato paste
1 tablespoon red wine vinegar
2 tablespoons + 1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon minced hot pepper (optional)
1 teaspoon stone-ground mustard
1 cup light olive oil
1 1/4 cups 00 flour
6 to 8 bay leaves 

1/2 cup green onions plus more for garnish
3 cups chopped artichokes
3 cups sliced mushrooms + seasonal mushrooms
Sea salt and freshly ground pepper
1 to 2 cups filtered water
3 to 4 cups cooked rice, for serving
Spices
1/2 cup nutritional yeast
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon smoked or plain sea salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried ground sage
1/2 teaspoon dried ground cumin
1/2 teaspoon ground white pepper
1/2 teaspoon freshly cracked black pepper

Directions:

In a bowl, combine the onion, celery, bell peppers and garlic.  Remove 1 1/2 cups of mixture and transfer to a separate bowl.  You will add this at the end.)  Set both bowls aside.

In a large bowl, mix together the broth, canned tomatoes, fresh tomatoes, wine, tamarind, tomato paste, vinegar, 2 tablespoons of the parsley, oregano, thyme, hot pepper and mustard, set aside.

To make the roux:  In a large clean, well-greased cast-iron skillet (be sure to wipe any oil over medium-high heat.  Once it is hot, add then add the flour and stir woith a large wooden spatula, until it is well combined.  Reduce the heat to medium and continue stirring the roux is dark brown, 15 to 20 minutes.  The goal here is to toast the flour and oil while preventing the mixture from burning.  You do this by constantly moving the flour and oil mixture constantly.  If you stop for  only a moment, the roux will burn and you will have to start over.

Reduce the heat to medium-low and add the larger amount of the onion mixture (not the reserved amount).  Continue cooking, stirring constantly, until the vegetable are soft, 5 to 7 minutes.

Add the spices and mushrooms, if using, and mix well.  Cook for another 5 minutes, stirring frequently, toasting all of the spices.  Now you have the base of your gumbo.

Transfer the base to a large stockpot.  Add the broth mixture and bay leaves.  Mix well and bring to a boil, stirring often to prevent the bottom from burning.   Once at a boil, reduce the heat to low and simmer for 40 minutes, stirring occasionally to reduce and thicken the gumbo.

Add the green onions, vegetables, the remaining parsleyand the reserved onion mixture.  If desired, add 1 to 2 cups water to loosen the gumbo.  Simmer for another 20 minutes.  Give the gumbo a taste and season with sal and pepper as needed.  Feel free to add more pepper flakes at this point to make it spicey as well.

To serve, ladle the gumbo into serving bowl, removing any bay leaves.  Add a small scoop of cooked rice on top and garnish with chopped parsley and green onions.

Dill Pickle Potato Soup

 

Dill Potato Soup Pickle

Pastrami On A Pretzel Bun

Inspired by a traditional Polish recipe, this soup, thick with potatoes and tangy with dill pickles, is sure to thaw you after a chilly day out in the wintry weather. The warm Pastrami on a Pretzel Bun sandwiches (recipe follow) are a perfect hearty pairing. You can make the soup through Step 3 a day or two ahead, refrigerate it, then bring it back to a boil before adding the sour cream. Simmer it up, curl up and warm up.

Ingredients:

2 tbsp (30 mL) butter
1 onion, chopped
1 large carrot, shredded
3 cups (750 mL) chopped peeled russet potatoes, about 2 
2 cloves garlic, minced
Salt and freshly ground pepper
4 cups (1 L) unsalted chicken or vegetable broth
½ cup (125 mL) dill pickle liquid
½ cup (125 mL) sour cream, at room temperature
2 tbsp (30 mL) all-purpose flour
½ cup (125 mL) shredded dill pickles
1 tbsp (15 mL) chopped fresh dill, divided
¼ cup (60 mL) finely diced dill pickle

Directions:

Melt butter in a large pot over medium heat. Sauté onion and carrots for about 5 minutes or until softened. Add potatoes, garlic and ½ tsp (2 mL) each salt and pepper. Cook, stirring, for 2 minutes or until garlic is fragrant.

Stir in broth and dill pickle liquid. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for about 30 minutes or until potatoes are very soft.

Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to pot). Return to medium heat.

In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the fresh dill and season to taste with salt and pepper.

Ladle soup into warmed bowls and sprinkle with diced pickles and remaining fresh dill.

Serves 4

PASTRAMI ON A PRETZEL BUN

Hot pastrami on a chewy pretzel bun, a slather of mustard and melted Swiss cheese makes a very fine sandwich indeed. You may like the addition of sauerkraut for some extra punch, or leave it off for a milder sandwich. If the buns are small, you may want to make extras and serve one-and-a-half or two per person. Check a local bakery for pretzel buns, or get adventurous and make some yourself. A dense multigrain bun makes for a good alternative.
Ingredients:
12 oz (340 g) sliced pastrami
4 pretzel buns, cut in half
Yellow mustard
¾ cup (175 mL) drained sauerkraut (optional).
Freshly ground pepper
4 slices Swiss cheese

Directions:

Preheat oven to 400°F (200°C).

Divide pastrami into 4 equal portions. Place each portion in a separate pile approximately the same diameter as the buns on a large piece of foil. Wrap with foil and seal edges. Place on a baking sheet and heat in oven for 5 minutes or until sizzling. Place buns directly on oven rack and heat alongside pastrami.

Spread cut sides of buns with mustard, to taste. Using tongs, lift pastrami from foil, draining off liquid, and arrange on bun bottoms, top with sauerkraut (if using) and sprinkle with pepper. Top each with a slice of cheese. Leave sandwiches open and place on baking sheet.

Bake in oven for about 5 minutes or until cheese is melted. Place bun lids on sandwiches and serve hot.

Serves 4

Greek Lentil And Spinach Soup With Lemon

                                          

 

Greek Lentil And Spinach Soup With Lemon

In addition to all its other virtues, this brightly flavorful, easy soup from an almost three-decade-old cookbook is vegan, gluten-free and low-fat. Don’t skip the clean zing of lemon, which makes it sing.

Storage notes: The soup can be refrigerated for up to 2 weeks or frozen for up to 3 months.

Ingredients
1 pound brown or large green lentils, rinsed and picked over
10 cups vegetable broth or water
1 jalapeño pepper, stemmed, seeded and chopped
2 teaspoons whole coriander seeds
1 1/2 teaspoons cumin seeds
2 1/2 teaspoons dried oregano
2 bay leaves
2 medium Yukon gold, russet or red potatoes (1 1/4 pounds), scrubbed and cut into 1/2-inch dice
10 ounces baby spinach, chopped
1 small butternut squash (1 pound), peeled, seeded and cut into 1/2-inch dice (about 3 cups)
2 tablespoons olive oil
1 large onion, chopped
2 ribs celery, with leaves, sliced
3 large garlic cloves, finely chopped
2 teaspoons kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste
1/3 cup fresh lemon juice
2 lemons

Directions:
In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender.

Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender.

Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves.

Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table.

Tuscan White Bean And Barley Soup

Tuscan White Bean And Barley Soup

An Italian twist on a classic bean and barley soup, this bowl of goodness is pantry friendly and sure to keep you warm on a chilly night.

Ingredients:

1 tablespoon olive oil

1 small onion chopped (about 1 cup)

1 celery stalk, trimmed and chopped 

1 carrot peeled and chopped

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 cup barley

1 can 15.5 oz. cannelloni beans, drained and rinsed

1 can 14.5oz. diced tomatoes

2 1/2 cups vegetable or chicken broth

2 tablespoons grated parmesan cheese, optional

2 tablespoons chopped fresh basil, optional

Directions:

Heat oil in a medium saucepan over medium heat.  Add onion, celery, carrots and pepper.  Cook until vegetables are softened, about 5 to 7 minutes.  Add garlic and Italian seasoning and cook for 1 minute more. Add barley, beans, tomatoes, and stock and stir.   Bring to a boil.  Reduce heat and simmer for 25 to 30 minutes, or until barley is tender. Season to taste with salt and more pepper.  Divide among serving bowls and garnish with parmesan and basil, if desired.

Directions for Dry Beans:

Soak over night in separate bowls, covered with 3" water.  Cook in seperate pans as they each may not require the same amount of cooking time.  Cook to al dentê.  Use in recipe. 

 

Stovetop Fennel and Sausage Risotto

Stovetop Fennel And Sausage Risotto

Ingredients:

6 cups low sodium chicken or beef broth

2 tablespoons extra virgin olive oil, divided

2 tablespoons unsalted butter, divided

1/4 cup thinly sliced fennel bulb

Sea salt and freshly ground black pepper

1 pound sweet or hot Italian sausage, casing removed, sausage crumbled

2 shallots, finely chopped

1 1/2 cups Aborio or Carnaroli rice

1/2 cup dry white wine

Boiling water as needed

3/4 cup finely grated Romano cheese

Aged Balsamic vinegar for garnish.

Directions:

Pour broth into a pan and bring to a simmer, reduce heat to low and place a lid to keep it warm.

To a large saucepan or straight sided skillet, over medium heat, add 1 tablespoon oil and 1 tablespoon butter.  When the butter melts and the foaming subsides, add fennel cook, stirring occasionally, until softened and about 6 to 8 minutes.  Season with salt and pepper and transfer to a mixing bowl using a slotted spoon or spider.  Set aside.

Return the saucepan to medium heat add 1 tablespoon olive oil and sausage.  Cook until sausage is no longer pink breaking into small pieces, 6 to 8 minutes, stirring frequently.  Transfer to bowl with fennel with a spider or slotted spoon.

Pour off all but 2 tablespoons of fat and return saucepan to medium heat.  Add shallots and rice  and cook stirring constantly until rice is evenly coated with oil and shallots are soft, 3 to 4 minutes.  Add wine and cook until pan is almost dry, about 3 minutes.  Add more wine and cook until pan is almost dry about 3 more minutes.

TIP:  To determine when liquid should be added, using a spoon, drag it in the center of the cooking rice.  If the space allows the bottom of the pan to show, more liquid is needed.  If the space shows liquid, continue to cook the risotto until more liquid is absorbed.

Using a ladle, add about 1 cup of hot broth and return hot broth to the rice, stirring constantly with a wooden spoon.  Add additional broth 1 cup at a time, stirring constantly and  adding more broth only after the previous addition has been absorbed.  The risotto is done after about twenty minutes, when it is creamy and the and the rice grains are plump and tender.

Remove from heat and stir in remaining 1 tablespoon butter, fennel, sausage, and Romano cheese.  Adjust consistency with a little broth or water.

To serve, ladle risotto into 4 warmed shallow bowls.  Top each with a drizzle of aged balsamic vinegar and serve immediately.