We had a craving for a plant-forward chicken rice soup, so we tried this recipe: https://theschmidtywife.com/simple-vegetable-rice-soup/ This was satisfying and easy to make. Our modifications: first, we halved the recipe, but also added 1 extra cup chicken broth and slightly increased the rice to a mounded 1/4 cup uncooked white jasmine rice. Second, for the… Continue reading Simple vegetable rice soup with chicken broth
Tag: plant-forward
Burmese bottleneck gourd clear soup (boothee hinga)
We made this recipe from Hsaba Burmese cookbook, except we tripled the proportions and used US measurements. Combine the following in a medium Dutch oven: 3 garlic cloves, peeled and sliced; 1 bottle gourd (medium-small) - peeled, seeds removed, and sliced into 1/2" thick bite sized pieces; 1 Tbsp dried shrimp; 6 cups water; 3… Continue reading Burmese bottleneck gourd clear soup (boothee hinga)
Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese
We have had our eye on Martha Rose Shulman's plant-forward soup recipe: https://cooking.nytimes.com/recipes/1013428-farro-and-vegetable-soup?smid=ck-recipe-iOS-share This was absolutely delicious. The depth of flavor and sprinkling of shredded Gruyere evoked French onion soup. We made minor modifications: first, for the liquid we used 2 quarts (8 cups) no-salt chicken broth plus 2 cups salted chicken broth (from Better… Continue reading Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese
Vegetable tagine with Moroccan flavors
This is a straightforward recipe from RecipeTinEats that we doctored up a bit: https://www.recipetineats.com/vegetable-tagine/ It’s also a great use of vegetables in your pantry. This recipe is vegetarian as written (although we used chicken broth). We made the following modifications: first, for the spice mix, we sometimes find ground cardamom overpowering, so we reduced it…… Continue reading Vegetable tagine with Moroccan flavors
Puréed roasted winter vegetable soup with rosemary sourdough croutons
For the past few days we have searched for a pureed roasted vegetable soup, and we loosely followed this one: https://www.yakimaherald.com/explore_yakima/food_and_drink/salt-and-stone-roasted-vegetable-soup-hits-the-spot/article_13ce7e34-48fc-11ed-a0ff-0b1b8e6bbf79.html We took inspiration from the author's observation that this recipe is versatile and useful for any raw vegetables in one's fridge. First, prepare the following for roasting: 1 extremely large (or two medium) carrot,… Continue reading Puréed roasted winter vegetable soup with rosemary sourdough croutons
Orzo with cherry tomatoes and slivered almonds
We loosely followed this recipe: https://www.seriouseats.com/orzo-with-cherry-tomatoes-capers-lemon-recipe Our modifications: first, we started cooking the orzo in unsalted chicken broth (which we lightly salted). Second, for aromatics we sauteed 3 garlic cloves (sliced), 4 anchovies, and 1/4 tsp crushed red pepper in 2 Tbsp olive oil. (We did this instead of the capers, thyme, and single garlic…… Continue reading Orzo with cherry tomatoes and slivered almonds
Warm lentil salad with roasted Korean sweet potato
We had planned to make this recipe as written: https://www.recipetineats.com/lentil-roasted-eggplant-salad/ But when we discovered our eggplant had gone bad and was unusable, we quickly substituted with Korean sweet potatoes and string beans. We recommend not skipping the dressing; it ties together the components really well, creating a balanced dish. This turned out to be particularly… Continue reading Warm lentil salad with roasted Korean sweet potato
Sicilian-style pasta with zucchini chunks
We unexpectedly had an abundance of zucchini, including 4 smaller ones. We tried this recipe: https://www.bostonglobe.com/2022/08/23/lifestyle/recipe-this-unusual-method-cooking-zucchini-with-anchovies-becomes-sauce-pasta/ At the end of cooking, we added lemon juice (about 1/3 lemon) for brightness. This dish was decent, but we prefer a pasta with cauliflower that has a similar flavor base (garlic, anchovy, olive oil). (Jan. 2023)
Sicilian-style pasta with roasted cauliflower and crispy capers
We tried this recipe with Sicilian flavors, and it was delicious. https://www.foodandwine.com/recipes/pasta-roasted-cauliflower-and-crispy-capers Because its flavor base includes anchovy filets in addition to lemon zest, capers, and pecorino, this recipe is not vegetarian. (Dec. 2022) Note: Instead of 4 anchovy filets, you can use 2 tsp anchovy paste (1/2 tsp paste = 1 filet).
Vegetarian Korean spicy beef-style soup (yuk gae jang)
I love traditional yuk gae jang, which relies heavily on beef, and searched for a plant-based version that would still taste authentic. We tried this recipe by Chef Seonkyoung Longest: https://seonkyounglongest.com/vegan-yukgaejang/ This soup tasted remarkably similar in flavor to genuine yuk gae jang. We followed the broth recipe instructions exactly, but we tweaked other parts… Continue reading Vegetarian Korean spicy beef-style soup (yuk gae jang)
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