it’s always time for soup! June 4, 2009

inspired by the lovely pip, i made a hearty minty soup! her’s was from the handy vegan on a shoestring, a book i don’t personally own but have perused on a few occasions.

luckily  i had a huge bunch of garden fresh mint. alas, i was sorely lacking in other ingredients.  instead of chickpeas i used black dahl lentils which had been soaking overnight, i had no mushies, and the only greens in the fridge were a couple of bok choy bulbs.

despite this, it turned out fabulously (although a little salty says steph). the kick of lime really set it off for me. lime and mint are just natural friends!

minty winter warmer

ingredients:

• one onion, diced
• 6 cloves of garlic, chopped
• 2 cups soaked black lentils, rinsed
• 3 medium potatoes, cubed
• two bok choy bulbs, thinly sliced
• one lemon or lime
• half cup chopped mint
• teaspoon of cumin (maybe more?)
• 4 cups vegetable stock

this is so simple to make! saute the onions, throw in the garlic and cumin. add in the bok choy and lentils, and stir the flavours through.

pour in the veggie stock, the potatoes, and chopped mint. bring to the boil, then simmer for a half hour or so (until the taters and lentils are nicely mushy). when it’s cooked through to your satisfaction, stir in the juice on the lemon / lime and allow to sit for 5 minutes.

[this is a good juncture at which to warm some bread.]

voila! tuck in!

as a side note, all this miserable weather is a fabulous excuse to rug-up inside and cook, cook, cook!

NOTE:

upon re-reading pip’s post, it seems i left out the vital “creaminess/cheesyness” of nutritional yeast flakes! argh! was still tasty!

stuffed baked potatoes with roasted garlic humous and other deliciousness May 12, 2009

oh whow!!!

i have never had a stuffed baked potato before, probably because i have never enjoyed sour cream and it seems to be a kinda vital ingredient. i got a couple of MASSIVE taters yesterday, so i thought i would give this a try and HOLY CRAP it was so tasty!

i topped mine with soy cheese (that nice nacho flavour of cheesly), sauteed mushrooms, roasted garlic humous and caramelised onions. what a combo! i think i now stink like an obsessive vampire slayer. oh well, was totes worth it. look at this:

on a side note, i find the term “stuffed baked potato” quite humorous – makes me think of this fat couch potato, who got a bit stoned and ate too many snacks, thus is stuffed full of food! but maybe that’s just me…

apologies for the photos in this post. it seems the lighting in my kitchen at night isn’t so great.

totally tasty stuffed baked taters

multiply as necessary. this will make loads of humous!

(i am going to attempt to guestimate amounts – i don’t measure, sorry! also, i am not even in possession of a tablespoon. oh, the shame!)

• 1 large potato
• a large handful of munchrooms (or mushrooms, you choose!), chopped
• one brown onion, sliced into rings
• two teaspoons of nuttlex
• a sprinkling of paprika
• a dash of ground black pepper
• a pinch of thyme, basil and oregano
• salt (plenty!)
• a couple of drops of olive oil (or canola oil, or veggie oil)
• some soy cheese to serve (i like cheesely!)

roasted garlic humous

• two heads of garlic (yes, TWO FULL HEADS!), roasted
• 1 can chickpeas, rinsed and drained
• three desert spoons tahini
• juice of a whole lemon
• lots of olive oil (better quality will = better taste!)
• salt, cumin and paprika to taste

equipment (there’ll be a little washing up):

• oven
• small baking tray
• food processor
• small saucepan
• small frypan

1. pre-heat oven to 200 degrees celsius. i have an electric oven, so i pre-heat to 250 degrees, then turn it down to 200 degrees just before i put the potatoes in.
2. wash the dirt off your potatoes. dry thoroughly, and prick the potato all over with a fork to let steam escape as your tater bakes. about 10 times will do it. this is strangely satisfying.
3. put a drop (really, just a little) of olive oil on the potato and rub over the skin. this will help it crisp up nicely, but not burn.
4. adjust oven temp (if needed) and place the potato directly onto the oven rack, with a tray underneath just in case there’s any drips. it’ll take between 1 – 1 1/2 hours to bake thoroughly (mine took 1 hour 25 minutes, and it was big).
5. get out of the kitchen for half an hour.
6. place two heads of garlic on a lightly greased tray, and pop in the oven. if you leave them whole, it should take about 30 minutes for the garlic to nicely bake. this also makes it steam a little so the skins will slip straight off.
7. return to your propaghandi sing-a-long for another 30 minutes while the oven does it’s job.
8. remove the garlic from the oven and let it cool for 5 minutes.
9. melt a teaspoon of nuttlex in a small saucepan. stir in the rings of onion and sit on the heat, stirring every couple of minutes. caramelised onion requires dilligence, restraint and patience, all of which i find hard when hungry. it takes approximately 30 minutes for 0nions to properly caramelise to that brown, slightly crispy yet sweet goodness. good things come to those who wait! whilst the onion is caramelising, concentrate on making humous.
10. once you can bearably touch the garlic, remove the bulbs from their skin and pop straight into the food processor. add some olive oil (3 desert spoons?) and blend for until you have garlic paste.
11. add the chickpeas and tahini. blend again. add more olive oil if necessary!
12. add in the papprika, cumin, tumeric, salt*, and lemon juice, then blend one last time. taste and add more flavour if needed.
13. melt a teaspoon of nuttlex in a small frypan. stir in the sliced mushrooms and saute for a couple of minutes.
14. once the mushrooms are slightly soft, sprinkle in the paprika, black pepper, basil, thyme and oregano. continue to saute, and add salt to taste.
15. remove your potato from the oven. hopefully it is baked to perfection, and all your toppings are ready now!
16. split the potato in half. place a layer of soy cheese in the middle, then spoon on the mushrooms, followed by lashings of humous and topped with the caramelised onions. because i am a garlic fiend i added an extra sprinkling of fried garlic on top:

in case you haven’t notice, garlic is one of my favourite foods. second only to basil on my list of faves!

* do not underestimate the powers of salt! people love my humous, and i think it’s because of the copious amounts of salt, cumin and lemon juice i add.