- 2 teaspoons of olive oil
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 3-inch chunk of fresh ginger, peeled and minced
- 1 tablespoon of garam masala
- half a head of medium-size red cabbage, cored and cut into stripes
- 2 medium-size sweet potatoes, peeled and diced
- 4 cups of vegetable broth
- 1 cup of whole canned tomatoes with liquid
- 1 19oz can of cannellini beans, rinsed and drained
- salt and pepper to taste
- garnish with chopped green onion and roasted cashews
How to do
- Heat olive oil in a 5 quart dutch oven or heavy-bottom pot over medium heat until it shimmies.
- Add onion, garlic, and ginger to pot and sauté until onion softens but not brown. Add in garam masala and keep stirring until it is fragrant, about 30 seconds.
- Add in red cabbage, sweet potatoes, and vegetable broth. Turn up the heat to medium high and bring to boil. Reduce the heat to simmer and cover the pot with lid. Simmer for about 25-30 minutes until vegetable are tender.
- In the mean time, puree the tomatoes with their juice until no chunks remain using your weapon of choice (immersion blender, blender, food processor, or food mill).
- Stir in cannellini beans and tomato puree to soup. Turn the heat to medium high and bring to boil. Season with salt and pepper to taste. (I used about 1 1/2 teaspoon of fine sea salt).
- Serve hot with chopped green onion and roasted cashews scatter on top.
2 large organic heirloom tomatoes
1 orange bell pepper
a few chives
a few coriander leaves
Black Indian salt (kala namak)
1 tbsp nutritional yeast
1 tbsp spirulina crunchies (optional)
How to do
Juice bell pepper and either blend and juice tomatoes. Juice also the chives and the coriander. Pour into a bowl and stir in nutritional yeast, lemon juice and salt. Top with spirulina crunchies and serve!
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon (dried) coriander
2 teaspoons finely chopped chipotle pepper (from can, or rehydrated from dried chile)
2 teaspoons fine grain sea salt
2 medium-large onions
6 cloves garlic, minced
4 cups butternut squash, peeled and cut into 1/4-inch dice
5 - 6 cups water
5 whole canned tomatoes, chopped
4 cups cooked or canned adzuki beans
cilantro drizzle (optional)*
How to do
Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for afew minutes, until the squash begins to soften - 5 - 10 minutes.
Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro.
Serves about 8.
- 1 tablespoon vegan margarine
- 1 small sweet red bell pepper
- 1 large sweet potato
- 2 teaspoons mild curry powder
- 1 cup dried apricots
- 2 cups vegetable bouillon
- salt to taste
How to do
- Chop the red bell pepper.
- Peel and chop the sweet potato.
- Cut the dried apricots in small pieces.
- Heat the vegan margarine in a medium soup pot.
- Add the chopped red bell pepper and saute until soft.
- Add the chopped sweet potato, mix well and saute until the sweet potato begins to soften.
- Add the vegetable bouillon, mild curry powder and apricot pieces and cook until the sweet potato is soft.
- Puree the soup to a creamy smooth consistency. (I used an immersion blender)
- Season the soup to taste with additional seasonings if necessary.
- Serve the soup warm, optionally garnished with a bit of green and an apricot.
1 2/3-2 cups homemade udon noodles
1 cup dashi stock
1/3 cup basic mentsuyu sauce (see below)
finely chopped spring onions to taste
Add-ins to taste including: enoki mushrooms, fresh spinach leaves, shiitake mushrooms, egg, thinly sliced pork shoulder sautéed with a little garlic and ginger
chili powder or sichimi togarashi to taste
4-inch piece dried kombu seaweed
1 cup water
1 3/4 cup soy sauce
1 1/4 cup mirin
2 tbs sugar (or less)
4 1/2 tbs dried fish flakes
How to do
Heat noodles by pouring boiling water over them in a colander. Drain well and place in individual serving bowls.
Mix three parts dashi stock with one part Metsuyu sauce and heat in a pan. As it comes to a boil, turn the heat off and pour over the udon. Add in additional toppings. Sprinkle with spring onions and chili powder or shichimi togarashi to taste.
2 Tbs olive oil
1 medium leek, washed, quartered and diced
2 garlic cloves, chopped
2 carrots, medium dice
1 orange cauliflower, chopped
1 small butternut squash, peel and medium diced
1 qt chicken or vegetable stock
2 cups water
2 tsp salt
1 tsp black pepper
toasted pumpkin seeds
purple basil oil, optional
parmesan and herb crackers
How to do
In a large stock pot, sauté the leek, garlic and carrots with the olive oil for about 5 minutes. Add the cauliflower and butternut squash and sauté for a couple of minutes. Add the stock, water and salt and pepper and bring to a boil. Reduce heat to medium low, cover and cook for about 25 minutes until tender.
Puree the soup with a blender. Taste and add more salt and pepper if needed.
Serve with a drizzle of purple basil oil, toasted pumpkin seeds and micro greens. Accompany the soup with the parmesan and herb crackers topped with some greens and goat cheese.
2 large ripe avocados
1 green chilli seeded and finely chopped
1 garlic glove chopped
1l vegetable stock chilled
juice of 1/2 lemon
for the salsa
2 ripe tomatoes or 3-4 branches of cherry tomatoes
2 spring onions - sliced
chopped fresh coriander to garnish
How to do
First make the salsa. Combine all the ingredients, mix, squeeze lemon juice and set aside.
Peel, halve and stone the avocados, then chop in a blender, add the chilli, garlic and stock and process until smooth. Add the lime juice , salt and pepper and process again briefly.
Pour into bowls, top with the salsa and sprinkle fresh coriander.