Posted on February 9, 2011 at 10:20 AM
Wednesday, Feb 9 at 10:20 AM
Creamy Broccoli Soup
YOU CAN USE THIS RECIPE AS A TEMPLATE for any cream-style soup. For a whole new taste, try substituting spinach, parsnips or cannellini beans for the broccoli. Prepare whichever vegetable you select as your primary base and add it to the pot once the onion and garlic are soft.
2 garlic cloves, peeled
1 medium yellow onion, chopped
2 tablespoons extra virgin olive oil
1 large bunch broccoli (about 7 cups chopped)
2 cups rice milk
1 cup rolled oats
3 cups vegetable stock
1⁄4 cup mellow white or chickpea miso
1⁄4 cup water
In soup pot or large Dutch oven over medium heat, sauté garlic and onion in olive oil until soft (about 3 minutes).
Prepare broccoli by peeling stalks and discarding tough ends. Cut remaining stalks and tops into bite-size pieces and add to pot with onions and garlic. Add rice milk, oats, and vegetable stock. Bring to boil and stir, making sure all oats are submerged in stock. Reduce heat to medium, cover and simmer 10 minutes or until broccoli is soft. Remove from heat.
Using handheld blender or food processor, purée soup until smooth and creamy. In separate bowl, dissolve miso in water, stir into individual servings of slightly cooled soup and serve.
Miso is a living food that helps replenish healthy intestinal flora but loses these health benefits when boiled. Always remove soup from heat and cool slightly before adding miso.
Carrot Cashew Miso Spread
EVERY WEEKEND AT THE FARM, my friend Kathy sells her incredible sourdough
breads and they are impossible to resist. I created this recipe especially to go with her
delicious rustica bread . . . after all, a girl can eat only so many loaves of bread dipped
in extra virgin olive oil! As it turns out, I like this spread every bit as much on crackers,
on a piece of toasted rice bread, or in a tofu and sprout sandwich.
2 large carrots
3⁄4 cup raw cashews
1 cup vegetable stock
2 tablespoons light miso
Toasted ivory and/or black sesame seeds
Peel carrots and discard dry ends. Chop into 1⁄2-inch pieces and place in pot with cashews and stock. Turn heat to high and bring to boil. Reduce heat to medium and cook until carrots are cooked through
(about 10 minutes). Remove from heat and, using slotted spoon, scoop carrots and cashews into food processor. In separate bowl, measure out 1⁄4 cup of cooking liquid and dissolve miso in it. Add to bowl with carrots and process until smooth. Serve topped with sesame seeds, or refrigerate in airtight container for up to 4 days.
MAKES about 11⁄2 cups
WHEN I FIRST STARTED BAKING I used lots of sugar, butter, white flour . . . and an Easy Bake Oven. Once I took out all the ingredients that make baked goods so delectable (and addicting), things got a little more challenging. When I started approaching baking more like cooking and less like chemistry (not one of my better subjects), my results definitely improved. These brownies taste like they’re full of sinful ingredients, and you don’t have to tell a soul that they’re not!
1⁄2 cup grated apple or applesauce
8 pitted dates
1 ripe banana
1⁄2 cup maple syrup
1 teaspoon vanilla extract
1⁄2 cup brown teff flour
1⁄2 cup almond meal
1⁄2 cup cocoa powder
2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
Preheat oven to 350°F and lightly grease 8 x8-inch baking dish.
In food processor, combine applesauce, dates, banana, maple syrup and vanilla until almost smooth, but with some chunks of dates remaining. In separate bowl, combine teff flour, almond meal, cocoa powder, baking powder, baking soda and salt.
Pour wet ingredients into dry and mix as briefly as possible to incorporate all ingredients.
Transfer to prepared baking dish and bake 25 minutes or until top appears slightly dry. Remove from oven and place on wire rack to cool completely before cutting and removing from pan.
MAKES 16 ooey, gooey brownies