Soups
Whip up this heartily spiced vegan stew that’s satisfying and full of good-for-you ingredients in under an hour! Smoked paprika, red pepper and tomato paste give tons o f umami flavor that’s balanced with sweetness from the sweet potatoes and coconut milk. The red lentils melt into the background while providing a great source of protein and fiber. Ingredients: 3 Tbl olive oil 1 large yellow onion, finely chopped 4 garlic cloves, minced ½ Tbl fresh ginger, minced ½ Tbl garam masala 2 Tbl smoked paprika ½ tsp red chili flakes ¼ cup tomato paste 4 cups low sodium vegetable stock 2 medium sweet potatoes, cubed 1 cup dried red lentils 1 13.5 oz can lite coconut milk sea salt and pepper to taste 4 cups fresh baby spinach cilantro to garnish Directions: Heat olive oil in a large pot over medium high heat. Add onions and cook for 5 minutes, stirring often. Add garlic and ginger and cook until very fragrant, about 3 minutes. Reduce heat to low and add spices and tomato paste. Stir continuously as the tomato paste darkens from bright red to a dark brick color, about 2 minutes. Add vegetable stock and gently scrape the bottom of the pot to deglaze. Add sweet potatoes and lentils and bring to a boil. Reduce to a simmer, cover and cook until the sweet potatoes and lentils are tender, about 20 minutes. Stir in coconut milk and add salt and pepper to taste. Just before serving, stir in fresh spinach. Garnish with cilantro and enjoy.
Exotic, warming spices really complement this autumn staple. Your kitchen will smell amazing, and your taste buds will dance! Ingredients: 1 Tbl coconut or olive oil 1 onion, diced 1 apple, grated 5 cloves of garlic, smashed and chopped 1 small butternut squash, peeled and roasted (about 5 cups) 1 tsp sea salt 1 Tbl curry powder 2 tsp garam masala 1 14-oz can of lite coconut milk 1½ cups vegetable broth 1 Tbl maple syrup red chili flakes to taste Directions: In a large heavy-bottomed pot over medium heat, sauté onion in oil for about 5 minutes or until soft. Add garlic and apple, sautéing another 3 minutes. Add butternut squash, salt, curry, and garam masala. Cover to cook about 6 minutes, stirring every couple of minutes. Add coconut milk, vegetable broth, maple syrup, and chili flakes. Bring to a boil and then reduce heat to low, cover, and simmer for about 10 minutes. Remove from heat. Purée with an immersion blender or allow to cool for 10 minutes and purée in a blender in batches. We recommend serving with one of Essential Baking Company’s incredible crusty breads!
A hearty, nourishing, Asian-inspired dish that our entire family loves! Wonderful any day, but perfect for our chilly and wet November weather. Ramen Broth: 1 lb beef bones 2 leeks 3 garlic cloves 1 onion 5 cups water Braised Beef: 1-1 ½ lbs brisket or flank steak 1/3 cup rice wine 3 Tbl sugar 1/3 cup soy sauce 2/3 cup water 3 green onions 1/4 cup sliced ginger Ramen: 2 Tbl shoyu 1 Tbl white miso paste 1 tsp mirin 3 cups broth 2 soft boiled eggs, marinated in shoyu (optional) ½ cup sautéed baby bok choy ½ cup sautéed julienned carrots 1 ear of grilled corn ramen, soba or udon-style noodles
Whip up a batch of this hearty, smoky and satisfying chili for your vegan friends, and offer some traditional toppings—shredded vegan cheese, non-dairy yogurt and minced green onions complement this dish brilliantly! 2 tsp chipotle chili powder 1 tsp cumin powder 1 tsp oregano leaf 1 tsp chili powder ½ tsp sea salt ¼ tsp black pepper 1 tsp olive oil 1 small red onion, minced ½ poblano pepper, seeds removed and minced 2 garlic cloves, minced ½ lb sweet potatoes, cut into ¼ inch cubes 1 cup canned black beans, rinsed and drained 2 cups tomatoes, crushed or diced ½ cup whole wheat bulgur, uncooked 3 ¼ cups vegetable broth 1 Tbl cilantro leaves, minced 2 tsp lime juice In a stockpot over medium heat, heat olive oil. Add minced onion and poblano pepper. Cook 6 to 8 minutes, until onions are tender. Stir in garlic and cook for 1 minute more. Add sweet potatoes, black beans, tomatoes, bulgur, vegetable broth, cilantro and lime juice. Stir until well combined. Add spices. Stir and bring to a boil, then reduce to a simmer and cook 25 to 30 minutes, until flavors have developed and bulgur is tender. Taste and add additional spices if desired. Garnish with lime wedges and cilantro. Serve hot. For a milder chili, trade the poblano for green pepper and reduce the chipotle powder to 1 teaspoon. If a less thick chili is desired, add additional water.
