January 4th, 2006

Curried Cauliflower soup

So as it's becoming a little more frigid, I've started to experiment with some soup recipes.

I made this evening and it's amazing and so filling!

1 Cauliflower head
1 Large potato
1 Onion
5 Cups vegetable broth
1 Garlic clove
Half a tbsp of curry paste or a tbsp of curry powder
2 Tbsps EVOO
Topped with paprika

On a medium to high heat, sautee the onions until golden brown (takes about 5 minutes), add the curry paste or powder until onions are covered and then add the remaining ingredients (roughly chop the cauli and potato), reduce the heat and then simmer for 20 minutes.

The potatos should be soft by now and leave to cool for 20 minutes before hand blending. Voila...A big batch of heart warming soup :-)

Sprinkle paprika over if you like more kick.

Yummy with some home made bread!

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Black spots on Tempeh?

I bought some tempeh awhile ago and it's been in the freezer since.
I just pulled it out today and unwrapped it to find it has black spots on it.
I haven't cooked with tempeh before, but I know it's made with mold, right? That's the white stuff on it? But what's up with the black stuff? Is that edible too?

Edit: Google to the rescue! "The formation of black spores, especially around the holes, where there's a lot of oxygen, the molds will produce some black spores. This tempeh is still eatable."
From here.

*scampers off to cook my moldy tempeh*
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Allergy Aware

Good news from the FDA, via the Washington Post. Companies who make products which contain common allergens (i.e., dairy, nuts, shellfish, etc.) will now have to declare those products on the food labels. While many companies do that now, it should help those with food allergies avoid those foods in the future.

It should also make it easier for vegans to identify many more of those products with "hidden" animal ingredients in them (at least dairy and shellfish), thus making it easier to avoid those that do. Good news indeed.
  • Current Mood: pleased
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Wonton Soup!

Super quick,cheap,and easy. Just how I like it.

Ingredients:
Wonton Wrappers
1/2 Block five spice tofu (you can sub plain, just add some seasonings you like)
chopped veggies (I used carrots,peas,and water chesnuts,and onion)
egg replacer for 1 egg (you can omit this too)
1 tablespoon soy sauce/bragg's liquid aminos
1 small can veggie stock
hot chili sauce (optional)
2 cloves garlic
green onions.

For filling:
Press or freeze your tofu, then crumble it up in a bowl with a fork. Add veggies,soy sauce,and "egg". Mix it all up. I can't quite explain how to fold the wonton's, but most packages come with instructions. This will make a LOT of wontons, I froze more than half of mine*. You can also steam these and serve with dipping sauce.

Soup:
Chop the green parts of the onions and set aside. Peel and crush garlic, add it to a pot along with your stock and one can of water(add your optional hot sauce here if you like). Bring it all to a rapid boil and place however many wontons you like in the broth. They float when they're done, about 5-10 minutes. Garnish with your green onion.

*If you're freezing this, make sure you freeze the wontons raw. Then just pop them into boiling broth when you want.