Chris’ comments: One of my favorite comfort foods is tomato soup. There must be dozens of variations on this soup: plain, creamed, bisque, with rice, with spinach. The one I like best is the variety I’ve had at my favorite place to eat in Portland, Oregon, the Flying Elephant Deli. What makes their tomato soup different? The inclusion of orange juice and baking soda.
Chris’ comments: This soup is traditionally made with red lentils but I was out, so I substituted my dal (lentil) mix that I use for making dosa (an Indian pancake like a crepe). You can experiment with the spices to suit your palate. I shredded my carrots since I already had the food processor out from making my Apple Daikon Slaw. Continue reading
I’ve been juggling a demanding work schedule the last two weeks (and was really glad to have MR’s fast Yummy Pasta recipe to fall back on). This new week promises to be equally demanding, so I’m going to resort to some reblogging of recipes I’ve found as part of my introvert’s method of conserving energy.
I found this delightful soup chart on Reth’s Recipes. Like us, Reth is refining her eating and switching to mostly plant based eating. She found this recipe chart in Shape magazine, and I think it’s a nice primer for a variety of soups. You can add spices, substitute lentils or tofu for meat and just play around with flavors and textures. Here’s the full sized chart: Continue reading
Chris’ comments: Today’s recipe comes from a friend of mine, Sat Kaur. When I announced that we were going to do this blog, Sat Kaur was happy for us. In fact, she was downright pleased that I was finally going to try some cooking and clean up my eating. Being a vegetarian, she was doubly pleased to hear we were transitioning over into (mostly) vegetarian eating. It isn’t easy making the switch, so she’s looking for simple recipes whose ingredients are easily sourced. This recipe fits the bill. Thanks, Sat Kaur!
I like the recipe because I love chowders. This recipe is vegan, so it doesn’t include any cream but uses a corn puree as the thickener. It’s also a gluten free recipe, which is important to me.
Prep and cooking time is about 1 1/2 hours. Makes 10 cups. Continue reading
This week we’re making a hearty chowder that is just perfect for those of you who are cabin-bound in the heart of winter. The basis of the chowder is roasted sweet potatoes and corn, with a secret ingredient. The recipe is vegan and gluten free. I’m back from the market and ready to prepare my chowder. I was able to obtain some organic ingredients, and I will mark those with (O). I wasn’t able to buy any fresh herbs, so I’m substituting fresh with organic dried herbs. I know that a “real” mise en place shows gorgeous chopped ingredients in pristine glass bowls, waiting to be pulled together into a mouth watering concoction, but I’m not ready for that yet. I’ll be adding to my kitchenware as this blog progresses, I’m sure.
Here is my main cost breakdown: