Grape and Ginger Tart

Grape and Ginger Tart

      1½ cups gingersnap cookie crumbs

      2 tablespoons sugar

1 teaspoon of cinnamon

2 dashes black pepper

      5 tablespoons butter

      8-ounce cream cheese

      ¼ cups sour cream

      2 tablespoons dark brown sugar 

      4 tablespoons chopped crystallized ginger 

      2 cups seedless green and red grapes, each cut in half

      2 tablespoons apricot jelly, melted

1. Preheat oven to 375°F.
2. In a medium bowl, with a fork, stir crumbs, sugar, cinnamon, and black pepper with melted butter until evenly blended and moistened.
3. With hand, press mixture onto bottom and the upside of a 9-inch pie plate or 9-inch tart pan with removable bottom.
4. Bake crust 8 to 10 minutes.
5. Cool on wire rack
6.  In a medium bowl, with a fork, mix cream cheese, sour cream, sugar, and 3 tablespoons crystallized ginger until evenly blended.
7.  Spoon filling into cooled crust; spread evenly.

8. Place enough grape halves, cut side down, on top of filling to make a single layer. 
9. Scatter remaining grape halves over pie.
10. With a pastry brush, carefully brush warm apricot jelly over grapes and sprinkle with remaining 1 tablespoon slivered crystallized ginger.
11. If not serving right away, cover and refrigerate up to 1 day.
12. Let tart stand at room temperature 15 minutes before serving.

Golden Beet Soup

Golden Beet Soup

  1 ½ tablespoons olive oil

2 medium leeks, cut into 1/4-inch half-moons     

salt     

2 bunches small golden beets, peeled and cut lengthwise into ¾-inch wedges

       8 medium carrots, cut on the diagonal into ½-inch pieces

      ½ yellow bell pepper, cut into ½-inch pieces

      7 cups veggie stock

    2 tablespoons fresh lemon juice, plus 1 teaspoon fresh lemon juice

1 tablespoon fresh thyme, minced

1 tablespoon fresh dill, minced

1 tablespoon fresh parsley, minced

Freshly ground pepper

       1. Heat oil in a medium saucepan over medium-high heat. 

       2. Add leeks and a pinch of salt. 

       3. Partially cover, and reduce heat to medium. 

       4. Cook, stirring occasionally until leeks are soft, 6 to 7 minutes. 

       5. Stir in beets, carrots, bell pepper, and stock. 

       6. Raise heat to medium-high; bring to a boil. 

       7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 

            minutes.

       8. Stir in lemon juice, thyme, dill, parsley, and season with salt and pepper. 

       9. Divide soup among 4 bowls.

Creamy Celery Soup

Creamy Celery Soup

1 large bunch celery with leaves

2 tablespoons olive oil

1 bay leaf

1 large onion, chopped

1 tablespoon fresh thyme leaves

Salt and black pepper

½ cup white wine

8 cups of vegetable stock

2 medium potatoes, cut into 1-inch chunks

1. Trim ends from celery stalks. 
2. Reserve a few celery leaves for garnish; wrap with plastic wrap and refrigerate. 
3. Slice celery stalks and remaining leaves crosswise into 1-inch pieces; transfer to a colander. Rinse and drain well.
4. In 6-quart saucepot, heat oil over medium heat. 
5. Add bay leaf, celery and leaves, onion, thyme, salt, and pepper, and cook 20 to 25 minutes or until celery is soft but not browned, stirring occasionally. 
6. Add wine and cook 2 minutes or until wine is mostly evaporated.
7. Add broth and potatoes to saucepot; cover and heat to boiling over high heat. 
8. Reduce heat to low; cover and simmer 10 minutes or until potatoes are very tender.
9. Take out bay leaf.
10. In batches, ladle celery mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend very well until pureed. 
11. Pour puree into large bowl. 
12. Repeat with remaining mixture.
13. Return soup to saucepot; heat through. 
14. Ladle soup into a bowl; sprinkle with pepper and garnish with celery leaves.

Arborio Rice and Savoy Cabbage Soup

Arborio Rice and Savoy Cabbage Soup

3 tablespoons olive oil

1 small savoy cabbage, shredded

1 teaspoon thyme

1 teaspoon basil

dash of cayenne 

6 cups vegetable broth

½ cup Arborio rice

4 slices whole grain bread

2 cloves garlic, halved

Grated Parmesan cheese for garnish, optional

1. Heat oil in large pot over medium heat. 
2. Add cabbage, and stir to coat with oil. 
3. Stir in broth, thyme, basil, and cayenne, and season with salt and pepper. 
4. Cover, and bring to a boil. 
5. Reduce heat to medium, and simmer 15 minutes.
6. Stir in rice, and season with salt once more. 
7. Cover, and simmer 15 minutes, or until rice is tender.
8. Meanwhile, rub each bread slice with ½ clove garlic. 
9. Toast bread, then cut into fingers or cubes. 
10. Divide garlic toast fingers among 4 soup bowls. 
11. Ladle soup over toast, and sprinkle with Parmesan cheese, if desired.

Island Kale and Sweet Potato Soup

Island Kale and Sweet Potato Soup

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced 1-inch fresh ginger, minced

1 Jalapeno chili, sliced thin

¾ pound kale, tough stems removed and shredded

3 sweet potatoes, cut into ¾-inch cubes

6 cups veggie stock

1 ½ teaspoons salt 1 bunch of cilantro, coarsely chopped leave a few sprigs for garnish (optional)

1 cup unsweetened coconut milk

1 cup long-grain rice 1. In a large saucepan, heat the oil over moderately low heat.  2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  3. Stir in the garlic, ginger, and jalapeno and cook, stirring, until fragrant, about 30 seconds. 4. Stir in the kale, sweet potatoes, broth, and salt and bring to a boil.  5. Reduce the heat and simmer, partially covered, until the potatoes are tender about 20 minutes.  6. Add the cilantro and coconut milk; just heat through. 7. Meanwhile, bring a medium pot of salted water to a boil.  8. Stir in the rice and boil until just done (10 to 12 minutes). Drain.  9. Put a mound of rice in the center of each bowl.  10. Ladle the soup around the rice. 11. Garnish with cilantro sprigs if you like.

Pumpkin Coconut Bisque

Pumpkin Coconut Bisque

1 3/4 cup of cooked pumpkin puree
2 tablespoons of light sesame oil
1 onion, chopped
1 tablespoon fresh ginger, shredded
1 teaspoon red curry paste, to taste
1 3/4 cups coconut milk
6 tablespoon frozen apple juice concentrate
1/2 cup of vegetable stock
 salt to taste
1/2 cup toasted pumpkin seeds, garnish
 cilantro, chopped for garnish

1. Preheat oven to 450 F.
2. Put pumpkin puree into ovenproof dish and heat until edges brown, about 15 minutes.
3. Meanwhile, heat oil in large skillet over medium heat and saute onion and ginger about 10 minutes.
4. Add curry paste and saute 2 minutes more.
5. Put onion mixture and 1 cup of roasted pumpkin puree into the food processor; add 1 cup of coconut milk and puree until smooth.
6. Pour mixture into the saucepan and stir in remaining pumpkin puree, coconut milk, apple juice, vegetable stock, and salt.
7. Heat 5 minutes.
8. Garnish each serving with a sprinkling of pumpkin seeds and cilantro.

Spiced Carrot Soup with Crispy Chickpeas & Tahini

Spiced Carrot Soup with Crispy Chickpeas & Tahini

2 tablespoons olive oil
2 lbs. carrots, thinly sliced
2 leeks, thinly sliced
6 garlic cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
1 teaspoon red pepper flakes
4 cups vegetable stock
1/2 cup lemon juice, to taste
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
sesame seeds toasted for garnish
1 3/4 cup spicy roasted chickpeas
2 tablespoons Italian parsley, coarsely chopped

1. Heat olive oil in large pot over medium heat.
2. Add carrots, leeks, garlic, coriander, cumin, salt, and red pepper flakes, and saute, stirring occasionally, until they begin to brown, about 15 minutes.
3. Add vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer.
4. Simmer for about 30 minutes, or until the carrots are fork-tender.
5. Meanwhile, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
6. Set aside.
7. Blend the soup until smooth, either using an immersion blender or a food processor.
8. Season the soup to taste with olive oil, salt, and lemon juice.
9. Ladle the soup into bowls, and garnish each bowl with a dollop of lemon tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.

Farro and Chickpea Soup

Farro and Chickpea Soup

1 1/2 cups of farro soaked in water for at an hour

1 tablespoon of olive oil

1 onion, finely chopped

1 celery stalk, finely diced

2 tablespoons of fresh rosemary, chopped

2 tablespoons of fresh oregano, chopped

2 tablespoons of parsley, chopped

3 bay leaves

2 tomatoes, chopped

1 garlic clove, smashed

1-inch piece of Parmesan rind

6 cups of vegetable stock

2 cups of tomato juice

2 cups of cooked chickpeas

1 cup of spinach, chopped

salt and pepper

olive oil

1 teaspoon of fresh rosemary, minced

freshly grated Parmesan cheese

1. Drain farro.
2. Heat oil in a wide soup pot and add onion, celery, rosemary, parsley, oregano, bay leaves, and tomatoes.
3. Cook over medium heat, stirring occasionally until onion is softened but not browned, about 5 minutes.
4. Add garlic, cheese rind, drained farro, stock, and tomato juice.
5. Bring to a boil, then cover pan and simmer until the farro is tender about 20 minutes.
6. Add chickpeas and spinach for 5 minutes.
7. Taste and correct for salt and pepper.
8. Ladle soup into bowls, drizzle some olive oil, add rosemary, and grate some Parmesan cheese.

Plantain Soup

Plantain Soup

·       3 green plantains, peeled

·       1 teaspoon olive oil

·       2 cloves garlic, minced

·       ½ cup finely chopped fresh cilantro, divided

·       9 cups veggie broth

      ½ lime juice

·       ½ teaspoon salt

·       Freshly ground pepper, to taste

·       8 teaspoons finely shredded Parmesan cheese (optional)

       1.  Shred plantains using the large holes of a box grater.

2      2.  Heat oil in a large saucepan over medium heat.

3      3.  Add garlic and ¼ cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes.

4      4.  Add broth and bring to a boil.

5      5.  Stir in plantains and lime juice and reduce heat to a simmer.

6      6.  Simmer until the plantains are tender and the soup is thickened 25 to 30 minutes.

7      7.  Season with salt and pepper.

8      8.  Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a cilantro.

Curried Spinach Potato Soup

Curried Spinach Potato Soup

3 tablespoons olive oil
3 cups chopped leeks, white and light green parts

3 tablespoons curry powder or paste

dash cayenne
8 cups vegetable stock
4 ½ cups potatoes, cut into ½ inch pieces
2 teaspoons salt
12 packed cups fresh baby spinach leaves
6 cups milk
Freshly ground black pepper to taste
sour cream and lemon peel, for garnish

1.  Heat oil in large saucepan over medium heat.

2.  Add leeks and 3 tablespoons water, and cook, stirring often, until tender, about 5 minutes.

3.  Add curry powder and cayenne, and stir 30 seconds. 

4.  Add stock, potatoes, and salt, and bring to a boil.

5.  Reduce heat to low, cover and cook until potatoes are tender about 10 minutes.

6.  Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.

7.  Purée soup in a blender until almost smooth; work in batches if necessary.

8.  Return soup to saucepan. 

9.  Add milk, and cook over medium-low heat.

10.  Season to taste with salt and pepper.

11.  Garnish with a swirl of sour cream and serve.

Fennel and Potato Soup

Fennel and Potato Soup

3 medium fennel bulbs

1 tablespoon butter

1 tablespoon olive oil

1 teaspoon of thyme

1 clove of garlic, minced

3 shallots, finely chopped

4 cups veggie stock

1 large russet potato, cubed

2 tablespoons of lemon juice

Salt and freshly ground black pepper

1. Trim, quarter, and core fennel, then slice into medium-size pieces, reserving feathery leaves from one of the bulbs. (You will need about 2 tbsp. of fennel leaves.)

2. Heat butter and olive oil together in a medium pot over medium-low heat.

3. When butter has melted, add sliced fennel, thyme, garlic, shallots, and 1 cup of the stock.

4. Cover and simmer gently until fennel is soft and translucent, about 15 minutes.

5. Increase heat to medium, add potatoes and remaining 3 cups stock, and bring to a boil.

6. Reduce heat to medium-low and simmer gently until potatoes are very soft and cooked for about 25 minutes.

7. Season soup to taste with lemon juice, salt, and pepper.

8. Gently mash the vegetables with a potato masher or the back of a wooden spoon until the soup is thick and chunky (but not puréed), adding a little additional stock if it becomes too thick.

9. Remove soup from heat and set aside for 5 minutes to allow flavors to develop.

10. Ladle soup into four bowls and serve warm, garnish with fennel fronds.

Egg Drop Noodle Soup

Egg Drop Noodle Soup

½ teaspoon salt

3 packages ramen noodles, flavor packets discarded

10 ½ cups veggie broth

2 ½-inch-long piece ginger, lightly smashed

3 cloves garlic

1 tablespoon soy sauce

6 small scallions, thinly sliced

3 large eggs, lightly beaten

1 tablespoon sesame oil

1. In a large pot over high heat, bring 6 cups salted water to a boil.

2. Add noodles and cook for 3 minutes.

3. Drain noodles and set aside. Rinse pot.

4. In the same pot over medium-high heat, bring broth, ginger, garlic, and soy sauce to a simmer.

5. Add all but 2 tablespoons scallions, and cook until vegetables are tender about 3 minutes.

6. Use a slotted spoon to remove ginger and garlic.

7. In a medium bowl, lightly beat together eggs, sesame oil, and salt.

8. Gently stir broth, then pour seasoned eggs into the pot.

9. Let sit undisturbed until eggs are cooked, 40 to 60 seconds.

10. Stir with a wooden spoon to break up eggs.

11. Return noodles to pot and cook for 1 minute.

12. Divide soup among 6 bowls and garnish with remaining scallions. Serve immediately.

Tomato Fennel Soup

Tomato Fennel Soup

1 tablespoon olive oil

1 tablespoon butter

1 medium fennel bulb, cut into 1-inch pieces, fronds reserved for garnish

1 medium onion, cut into 1-inch pieces

2 garlic cloves, chopped

1/4 cup Pernod liqueur

4 cups of diced tomatoes

2 cups of vegetarian broth

4 juniper berries

2 teaspoons fennel seeds

salt and black pepper to taste

Croutons

1.  In a large pot over a medium-low, sauté the onion and the fennel in the olive oil

     and butter. 

2.  Cook, stirring occasionally, about 30 minutes, until golden brown.

3.  Add the garlic and continue cooking for 2 minutes.

4.  Turn off the heat or move the pot away from the stove and add the Pernod slowly.

5.  Add the tomatoes, plus 2 cups broth. 

6.  Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

7.  Meanwhile, in a small sauté pan over low heat, toast the juniper berries and the fennel

     seeds.

8.  Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to

     cool.

9.  Grind the spices until slightly chunky.

10.  Add to the soup and cook 45 minutes.

11.  Puree the soup in batches in the food processor.

12.  Season generously with salt and pepper. 

13.  Serve hot, garnished with croutons, fennel fronds, and drizzle olive oil.

Tuscan Bread and Bean

Tuscan Bread and Bean

2 cups of cannellini beans, rinsed

2 bay leaves

4 garlic cloves, chopped

1 celery stalk, chopped

2 carrots, chopped

1 yellow onion, chopped

1 leek, chopped

¾ cup olive oil

½ savoy cabbage, chiffonade

1 bunch swiss chard, chiffonade

6 cups veggie broth

salt and freshly ground pepper to taste

½ loaf of day-old bread

Parmesan cheese, shaved (optional)

1.      Cover the beans with water and soak them overnight.

2.      Cook the beans with the bay leaves and half of the garlic cloves until they are soft, about 1 hour.

3.      Strain them, reserving 1 cup of the liquid to add to the soup.

4.      In a food processor, shred the remaining 2 cloves of garlic with the celery, carrot, onion, and leek until very fine; still with tiny pieces of the vegetables, not a purée.

5.      Sauté the vegetables in a ¼ cup of olive oil on medium-low heat, about 10 minutes, or until it is fragrant and slightly colored.

6.      Add the cooked beans and the 1 cup cooking water, cabbage, swiss chard, and veggie broth.

7.      Bring to a simmer and cook for approximately one hour.

8.      Season to taste with salt and pepper.

9.      Tear the stale bread into small chunks and place a handful of the bread in each bowl.

10.  Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to be absorbed.

11.  Finish each bowl with olive oil, freshly ground black pepper, and Parmesan cheese.