Baby Greens Sweet Potato Soup

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Creamy without any cream. Blended sweet potatoes have a creamy consistency by themselves. I baked some sweet potatoes ahead of time thus this soup was super fast to make. Heathy and nutritious and the greens add more texture and flavor.

1 onion diced
2 celery sticks diced
2 carrot sticks diced
3 baked sweet potatoes
2 cups tightly packed baby spinach and baby kale
2 vegetable bullion cubes
2 tbsp extra virgin olive oil
Salt pepper
Smoked paprika and dried basil for garnish.

In a pot sauté onions with olive oil till golden. Then add celery, carrots, water, and bullion cubes. Boil till carrots and celery are soft. Add baked sweet potato and bland everything in a blender or with an immersion blender. Return to the pot if used a blender and add greens to the soup. Season with salt and pepper to taste. Simmer till greens become wilted. Spoon into a bowl and garnish with smoked paprika, dried basil, and drizzles of olive oil. Enjoy!

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Millet Fritters

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  • 1 cup water
  • 1/3 cup millet
  • 1/2 veggie bullion cube
  • 1/4 cup onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup carrots, chopped
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1/2 teaspoon basil
  • 1/2 teaspoon rosemary
  • 1 egg, beaten
  • Salt and pepper to taste

Bring 1 cup of water to boil and add the millet and bullion cube. Cover pot and reduce heat till simmering and cook for around 45 min or until done. Meanwhile saute veggies on olive oil. When millet is done and has cooled a little bit, mix together veggies, egg, millet, basil, rosemary,  salt and pepper. Form into patties and fry them on a skillet until golden on each side. Enjoy!

9 grains for breakfast or lunch

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I found this nine grain blend at our local health/bulk store and it consists of Hard Red Wheat, White Wheat, Barley, Rye, Oats, Corn, Millet, Buckwheat, Flax Seed. It is delicious and full of nutrients. What’s more, it takes very little time to prepare. Just put in a pot with a one to two ratio of water and it is done in less than 10 min. You can enjoy it as sweet or savory and for breakfast, lunch or dinner.

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Breakfast:

Cook one cup grains and two cups water

Top with nuts, barriers, and maple syrup

Lunch:

1 Vegan bouillon cube

1 Tbsp EV Olive Oil

Dried basil

Salt and Pepper

Bring two cups of water and one cup of grains to a boil. Add the bouillon cube and oil. And season to taste with basil salt and pepper. Serve on a bed of spinach with fresh slices of tomato and avocado.

Red Pepper Curry Soup

raw soup

Raw soups are extravagantly delicious. You just have to have the right recipe and everything will work out just fine. Here is a soup I found at The Sunny Raw Kitchen and it is absolutely delicious! And I am not the only one who thinks that. My mother and sister in-law have both tried it and of course Sashenka and they all agree that this is very tasty. I tweaked it a bit by adding some chopped ingredients on the top because Sashenka likes some texture in his soups and does not like them to be puree-like. In addition, I used pecans as sprinkles and walnuts in the soup itself. Oh and I did not have fresh basil and used dried instead. The soup would taste divine with fresh basil! Can’t wait till spring! Hope you enjoy!

Serves 3

1 ½ large red or yellow bell pepper
1 apple, peeled
1 small avocado or ½ large one
½ cup basil leaves
¼ cup walnuts
1 green onion
1 clove garlic
1 tablespoon curry powder, or to taste
Salt, to taste
Dash cayenne
2 cups water, or until desired consistency is reached
A few pecans for toping

Save some chopped pieces of veggies and the pecans and blend the rest of the ingredients until smooth. Top with pecans and chopped veggies. Serve!

Cabbage Barley Melody

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Wanted something new and was inspired with the ingredients that we had on hand. This dish turned out to be filling and comfort food like but not very guilty.

1/4 cup Barley

1/2 Cabbage

1 Onion

1 Bell pepper

Mushrooms

Pistachios

Cumin to taste

Salt and pepper to taste

1 Tsp olive oil

Bring a pot of water to boil and add salt and barley. While the grain is cooking dice and saute the onion, mushrooms bell peppers and cabbage on olive. Season it with salt pepper and cumin. When barley is done add it to the vegetables and mix well. Top with shelled pistachios or mix them in. Bon appetite!

Vegan Stuffed Sweet Potato

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This is the best tasting stuffed potato that I have ever tasted. Sweet or regular, vegetarian or not, twenty times better than the sour cream, butter, and cheese stuffed potatoes!!! And that was my favorite. Until now! When I tried it I was not starving hungry (everything tastes good when you are hungry). Sashenka dislikes sweet potatoes. He approached them very open-mindedly and has tried about 5 different recipes that I have made but still did not like the taste of the sweetness in a potato. When I was baking the potatoes, Sashenka stated he will not be having any and proceeded to reheat borscht and make pasta for himself. When I finished crafting my masterpiece, Sashenka had already eaten a bowl of borscht and stated that he will try a bit of my sweet yam. I told him not to touch it until it had its photo shoot. But sensing that he will like it I proceeded to make him one too. By the time I stuffed his potato, he had finished eating his meal. After his first bite he was pleasantly surprised that he liked the stuffed sweet potato and humbly admitted that it was delicious. He went on to finish the potato after he was full! It was that good.

So here are the toppings:

Baked sweet potato

Sauteed red onion with broccoli

Tomato basil hummus

Diced fresh tomato

Kalamata olives

Vegetarian Chili

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I guess I’m still in the ‘Oh the weather outside is frightful but the fire is so delightful’ mood. Maybe its the Russian in me, that are still celebrating New Years and Christmas till February. But I do not want it to be cold and am looking forward till spring!

Sashenka and I have never tried chili before until about a year ago. Our church was having some kind of event and asked for someone to make a vegetarian chili. I never made chili before nor tasted it and though I would give it a try since we are vegetarians. I looked through a bunch or recipes and talked to some people about it for ideas and in the end came up with this recipe. We fell in love with it and since then always make this chili! This is a perfect dish for weeknight dinners because it is supper easy to throw together and makes a big batch for leftovers. Not to mention it tastes better the next day!

2 cans of Black beans
2 cans of Kidney beans
3 cans of Diced Tomatoes
1 can of corn
4-6 celery sticks
1 zucchini
2 green peppers
1 bell pepper
1-2 onions
2 carrots
5-7 garlic cloves (or less we love garlic)
1 jalapeno pepper
3 tbsp Chili powder
2 tsp Cumin
dash of Cayenne pepper (or more to your liking)
Salt pepper
Water
Olive oil
Topped with avocado, fresh cilantro, and sour cream

For the chili in the picture I was out of carrots and cilantro but this is our usual recipe.

Dice all veggies that need to be diced and throw them in the pot with a little bit of olive oil. Saute for a couple of minutes then add all of the canned veggies. Add the spices and then water to your desired consistency. Bring to a boil and let simmer for a couple of minutes. Serve with the toppings and tortilla chips!

Soups From The Past

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It’s January. It’s wet and cold outside. Everyone is starting the New Years with detoxes, smoothies, and juices. But I am freezing and the only thing that I can think of is soup! The only thing that Sashenka can think of is soup and hearty food like vegetarian chili that we made Sunday and finished the rest on Monday (picture and recipe coming soon.) Here are some soups that I made in the past but haven’t posted on this blog before. They are healthy and hearty at the same time. Well some of them. The ones that contain dairy can easily made without. The past two months – no dairy for me. Thus I have to reinvent even my old recipes.

1. Veggie Soup

  • Carrots
  • Onions
  • Celery
  • Zuchini
  • Cauliflower
  • Olive oil
  • Veggie broth
  • Dried basil
  • Dried parsley
  • Salt and pepper

Dice all veggies. Sauté onion on olive oil until translucent. Add broth and remaining veggies, dried basil and parsley, and salt and pepper.

2. Broccoli Noodle Soup

  • Vegetable broth
  • Noodles
  • Broccoli
  • Celery diced
  • Onion diced
  • Olive Oil
  • Pepper
  • Salt

Saute onions and celery with olive oil until onions are translucent. Add broth, noodles and salt and pepper and bring to a boil. Add broccoli and cook until pasta is done.

3. Curried Carrot Soup – Recipe here

Oil instead of butter and veggie broth and this is easily vegan.

4. Vegetarian Zuppa Toscana

  • 2 large russet baking potatoes or I sometimes like to use the young red potatoes
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 cups kale or 2 cups Swiss chard, chopped
  • 16 ounce veggie broth
  • 1 quart water
  • 4 Italian “sausage”
  • ½ cup milk or cream (I omit this b/c Sashenka does not like anything that is white and liquidy including almond milk Sometimes if he does not know that it is in there he will eat it but it’s hard. )
  • Crushed red pepper flakes

Sauté onions, garlic, and crushed red pepper until onion is translucent. Then add your fake sausage. Sauté for a couple of minutes stirring occasionally so that it won’t burn. Add broth and potatoes and bring to boil. Then add kale and if using, milk. Cook till potatoes are done and do not forget salt and black pepper. You can top with Parmesan cheese if not afraid of dairy.

5. French Sorrel Soup

You can easily substitute the butter for oil and any non dairy milk. Or just leave the milk out all together. I love this soup because it reminds me of the Russian Green Borscht that I used to eat when little.

  • 1/2 pound sorrel
  • 2 tablespoons butter
  • 6 cups water
  • 1/2 pound potatoes, peeled and quartered
  • 2 tsp. salt
  • 1 cup milk
  • 2 egg yolk

Clean and shred sorrel, then chop. In a large heavy pan, heat butter. Add sorrel and cook, stirring, for ten minutes until reduced to about 1/2 cup. Add the water, potatoes and salt. Bring to a boil. Cover and simmer for 1/2 hour. Strain and mash or puree the vegetables. Stir the cooking liquid into vegetables and return to pan. Bring to boil. Stir in milk (Sashenka does not like milk so I do not add any and it turns out great or you can add almond milk) and yolk. Cook until hot, but do not boil.

6. A raw green soup but I can not find the recipe to it and will update this as soon as I do. I just love the way the picture turned out! It looks super healthy!

7. Lentil and Black Eyed Pea Soup – Recipe Here

Very simple. But takes a while to cook because of the lentil and peas.

Fried Green Tomatoes

Fried Green Tomatoes

Probably not the healthiest side dish but I had to try them. For two reasons: One, I have never tried fried green tomatoes and my curiosity was killing me about how something like this tastes. Two we just cleaned out our garden and their were still a lot of green tomatoes on the vine that I felt bad about throwing away. I used this recipe except we did not have any cornmeal and I left that out (which I would not recommend doing). Next year I will be ready and try them with cornmeal.

Overall I was pleasantly surprised by the combination of the sourness and fried batter. Another surprise was that some of the tomatoes turned yellow from the heat. That was pretty cool!

 

Brie and Pumpernickel

Today I decided to experiment with a combination of Brie cheese and Pumpernickel bread. Surprisingly the pair works and I ended up with two tasty sandwiches.

The first one is a more savory sandwich with hummus and onions.

~ Pumpernickle bread

~ Hummus

~ Brie Cheese

~ Butter lettuce

~ Onion

I like the bread toasted so I toasted my two slices first. Then spread both sides of bread with hummus and then add onions, lettuce, and slices of Brie Cheese.

This sandwich is a sweeter sandwich that would go well with tea!

~ Pumpernickel bread

~ Brie cheese

~ Pecans

~ Apple

~ Apricot preserve

Again I toasted both pieces of bread and spread apricot preserve on them. Then layered Brie and two thin slices of apple and added crumbled pecans. Enjoy!