June 26th, 2010

Red Cabbage Potato Soup

First of many recipes on my "Empty My Everything" Mission.

2 TBSP Olive Oil
1 Medium Onion
4 cloves fresh garlic
1 LG carrot
1/2 Red Cabbage
3 medium potatoes (this also acts as a thickener when blended)
Veggie stock base of choice with 2 qts water (or just veggie stock)
1/2 TBSP Paprika
2 tsp Red Pepper
2 tsp Salt

Dice Onion- add to heated oil
Peel and Dice Garlic - add to onions - Stir
Slice Carrots- add to onions/garlic - Stir
Chop Cabbage and potatoes - toss it in (whether to leave skin on/off is up to you)
Add water/stock - Stir
let it boil 20 minutes
Add spices - Stir

could leave as is or do as I did- use my immersion blender to make it a medium thick soup that my sister with her removed tonsils can eat ^__^ If you find my directions odd-- I just did it that way as I like to prep during cooking instead of the two step process

I think it's funny the soup is sort of purple ^__^

hope you enjoy as I did!

Best "Meaty" Veggie Burger Recipe?

Hi folks,

Normally I don't need this kind of help but I'm veganizing Friendly's Cheese BurgerMelt for my housemate tomorrow (note: I will not be eating this).

Sooooo, I've looked in my cookbooks (60+) and online (including the recipes tagged here) and I haven't really discovered a good veggie burger recipe that I'd really want to use yet. I can, of course, make something up (and I probably will), but I was wondering if any of you all fabulous people might tell me what you've done before.

You can also suggest stuff in cookbooks... I have already looked at Veganomicon, Cozy Inside, Vegetarian Meat & Potatoes, and a few others (that wound up not having any burger recipes).

Thank you!

Weekly-Cooking Nutrition-Wise and fennel seed

Two questions here:

First, the quick one. When you use fennel seed in a recipe, do you grind it up first? Cause I've only ever seen it in seed form. Logically, it would seem like it should be ground, but recipes seem to just call for it whole. So I've always wondered.

Second, I am now working two jobs, so I am out of the house from 8 am until well after 10 pm. I have started cooking meals for at least a week, usually two, on Sundays, which are my only free days. But since I am now planning my meals, I want to make them fantastic. Not just to make people at my work jealous of my wonderful food, which they kind of already are, but to make sure that I'm eating healthy. My general plan is one noodle dish, one quinoa dish, and maybe a bean dish, although the third meal may vary more depending on what I feel like making. Does that seem to kind of sound alright? Breakfast is usually a waffle or toast with peanut butter, and for lunch I make giant fruit smoothies with a soy yogurt and flax seeds. I just want to make sure that a month from now I'm not feeling completely run down from bad nutrition or hating all the food that I make.