My friend Tom came over last night and we made a creamy (vegan) asparagus soup.
4-6 cloves of garlic, chopped finely
1/4 cup margarine
1 1/2 cup minced onions
1/4 cup flour
2 cups unsweetened soy milk
4 cups veggie broth
salt to taste
black pepper to taste
spices and herbs that complement your veggies
1/2 cup nutritional yeast
4 cups asparagus (About three bunches, with the stems broken off)
Handful of basil leaves, chopped
In a large pot, steam the asparagus. Strain. While the asparagus is straining, in the same (now empty) pot:
Melt margarine.
Saute garlic until it starts to turn brown. Add onion until they turn translucent and start to caramelize.
Mix in flour and cook about 1 minute, stirring constantly.
Add vegetable broth, stirring vigourously to avoid lumps.
Add nutritional yeast. Bring to a boil, reduce heat, and simmer for 5-10 minutes until soup thickens.
While the soup is simmering, chop the asparagus as finely as you can. If you have a food processor, this step will be easy.
Add asparagus and soy milk.
Let it go for about 10 more minutes, adjusting seasonings to taste. Add basil.
Serves about 8.
Sunday, April 25, 2010
Friday, April 2, 2010
Risotto with Saffron, Cherry Tomatoes, and Spinach
This is a favorite of mine. I made it for my brother too. It's vegan, but you can have some parmesan cheese around for the nonvegans to put on top.
2 c. arborio rice.
2 yellow onions, diced
2-3 tbsp of vegan margarine (olive oil works fine too).
2 bouillon cubes
1 basket of cherry tomatoes
1 package of fresh spinach
1 tsp powdered saffron (or more or less, depending on how one likes it).
pinot grigio (I usually use about 1/3 of a bottle).
In a small pot dissolve 1 bouillon cube in water, bringing to a boil and then turning down to low. You will add broth to the risotto as it needs it.
Melt margarine in a largish pot. Add yellow onions and caramalize, stirring every once in a while with a wooden spoon. Here's the trick--deglaze the pot with a little white wine (you'll add the rest later). Now add the rice, stirring constantly. When the rice starts sticking to the bottom, add a little bit of liquid and keep stirring. Risotto requires pretty much constant stirring the whole time, but it's worth it! Keep adding liquid as needed. After about 10 minutes of cooking the rice, add the saffron. After about 15 minutes of cooking the rice, add the cherry tomatoes. Around this time you should also start adding wine instead of broth when the rice needs more liquid. When you are about five minutes out, add the spinach. You want the rice to be al dente, so just when you think it's a little too al dente, add the spinach. Now focus on the final touches. If you think it doesn't have enough salt or wine, add a little more. Serve immediately.
2 c. arborio rice.
2 yellow onions, diced
2-3 tbsp of vegan margarine (olive oil works fine too).
2 bouillon cubes
1 basket of cherry tomatoes
1 package of fresh spinach
1 tsp powdered saffron (or more or less, depending on how one likes it).
pinot grigio (I usually use about 1/3 of a bottle).
In a small pot dissolve 1 bouillon cube in water, bringing to a boil and then turning down to low. You will add broth to the risotto as it needs it.
Melt margarine in a largish pot. Add yellow onions and caramalize, stirring every once in a while with a wooden spoon. Here's the trick--deglaze the pot with a little white wine (you'll add the rest later). Now add the rice, stirring constantly. When the rice starts sticking to the bottom, add a little bit of liquid and keep stirring. Risotto requires pretty much constant stirring the whole time, but it's worth it! Keep adding liquid as needed. After about 10 minutes of cooking the rice, add the saffron. After about 15 minutes of cooking the rice, add the cherry tomatoes. Around this time you should also start adding wine instead of broth when the rice needs more liquid. When you are about five minutes out, add the spinach. You want the rice to be al dente, so just when you think it's a little too al dente, add the spinach. Now focus on the final touches. If you think it doesn't have enough salt or wine, add a little more. Serve immediately.
Salmon with Parseley and Garlic
I'm a little late in getting this one up, but thought I might as well do it anyway. This recipe, clearly, is not vegan. My brother came to visit me for a week, so I cooked salmon for him and my boyfriend. They both said that the blind director made a fine film.
Here we go:
Salmon--I have no idea how much I got. I think about four servings.
8-10 cloves garlic, peeled
one bunch parseley leaves (try to take as much of the stems off as possible)
olive oil
white wine (pinot grigio)
Put garlic cloves and parseley in the food processor. Drizzle with olive oil. Process until they make a fairly fine paste.
Heat some olive oil in a saute pan on medium. when it is hot, place salmon in the pan. Brown one side. Flip over. Put about 4 tbsp of the sauce (or however much you want) on top of the brown side of the fish and in the pan. When the other side is browned, flip it again and add some white wine to deglaze the pan and collect the flavors. Serve immediately.
Here we go:
Salmon--I have no idea how much I got. I think about four servings.
8-10 cloves garlic, peeled
one bunch parseley leaves (try to take as much of the stems off as possible)
olive oil
white wine (pinot grigio)
Put garlic cloves and parseley in the food processor. Drizzle with olive oil. Process until they make a fairly fine paste.
Heat some olive oil in a saute pan on medium. when it is hot, place salmon in the pan. Brown one side. Flip over. Put about 4 tbsp of the sauce (or however much you want) on top of the brown side of the fish and in the pan. When the other side is browned, flip it again and add some white wine to deglaze the pan and collect the flavors. Serve immediately.
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