Roasted Cauliflower Soup by Rosemary Gretton

Join writer and editor Rosemary Gretton as she prepares this comforting Vegan soup.

Ingredients:

1 head cauliflower, rinsed and cut into florets (remove any leaves and base)
2 medium potatoes, peeled and chopped into large cubes
1/4 tsp. ground nutmeg
1/2 teaspoon ground black pepper
1 head garlic
3 tablespoons olive oil
1 white onion, finely chopped
4 cups vegetable stock (or 4 cups water and 1 package/cube vegetable bouillon)
1 to 2 teaspoons chopped fresh or dried thyme
2 tablespoons chopped fresh or dried chives
2 tablespoons champagne vinegar (or white wine vinegar or apple cider vinegar
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Small Batch Corn and Potato Chowder

Ingredients:

3 thick strips meaty Applewood smoked bacon, cut to 1 inch lengths, trim off some of the larger sections of fat
1 t olive oil
1 1/2 cups medium onion, chopped
1/2 cup celery, chopped
1 (15 oz) cans creamed corn
1 (11 oz) can sweet corn, drained
2 1/2 cups red potatoes, skin on, chopped to fit on the spoon size chunks
1 cup whole or 2% milk
1 cup chicken stock, unsalted is always good, add salt later if you need to
1 T fresh parsley, rinsed, dried, and chopped
1/4 t thyme
6 drops Tabasco sauce
Fresh cracked black pepper to taste
2 T butter
2 scant T flour
3 T heavy cream
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Cold Asian Noodles

Cold Asian NoodlesIngredients:

8 oz egg noodles
3 T soy sauce, low sodium
2 T rice vinegar
2 T vegetable oil
2 T water
1 T palm sugar, or brown sugar
1 T sesame oil
3 garlic cloves, minced
1/2 t ginger, minced
1/4 t ground black pepper
Pinch salt, or to taste
2 scallions, white and light parts, sliced Read More


Recipe of the Week: Basic Hummus

This recipe is from The Archive under The Spoon Mage™ Explains.
Basic Hummus 250.jpg

Do you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out –  make it yourself.

Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.

ps – It’s not cheating to use canned garbanzo beans. It’s just easy.

Basic Hummus

Ingredients:

1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil  (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions

Click here for the Directions.


Asian-American Shrimp Pad Thai

Ingredients:

8 oz medium or large flat rice noodles
1 lb wild caught medium shrimp, thawed if from frozen, shelled, and deveined
3 t cornstarch, divided use
1/4 cup fish sauce
3 T fresh lime juice
2 T soy sauce
1 T ketchup
1/4 cup palm sugar
1 T brown sugar
1 T rice wine vinegar
1 t crushed red pepper, or to taste
1/8 t ground white pepper, or to taste
1/4 cup water
4 T peanut oil, divided use
1 1/2 T garlic, minced
1 small shallot, minced
2 large eggs beaten
2 cups bean sprouts
4 scallions, sliced
2 t sesame oil
1/2 – 3/4 cup lightly smashed unsalted dry roasted peanuts
2 T cilantro
1 lime quartered
hot chile oil to taste Read More