Grain and Vegetable Soup

This soup is a variation of this other veggie soup that I posted previously. This one is loosely based on Bob's Red Mill Veggi soup mix. I call it grain soup because I make it with whatever little bits of grains I have leftover in the pantry on the day I am making it. I will write up what I used today, but you can use pretty much anything, just make sure you have about a cup total of the grains.

I also just use whatever veggies I have on hand, but always at least onions and usually carrots and often celery, but not always. Today I added kale, but I also love this soup with regular ol' cabbage. Summer squash, tomatoes, radishes, potatoes or anything else can also be used.

Grain and Vegetable Soup

Olive oil

1 onion, diced

2 small or 1 big carrot, diced

1 celery stalk, diced

1/4 cup bulgur

1/4 cup barley

1/4 cup split peas

1/4 cup brown rice

8-10 cups water

1 bunch kale

Better than bouillion soup base to taste (or use half broth half water)

Cook the onion, carrot, and celery in the oil in a large soup pot until soft and starting to caramelize, about 10 minutes. Stir in the grains and coat with the veggies and oil. Add 8 cups of water and bring to a boil. After it boils, reduce heat to a gentle simmer, cover the pot, and cook, stirring every 20 minutes or so, until the grains are tender. Depending on what you used this can take from 1-3 hours.

When the grains are tender, or nearly so, add in the soup base to your desired level. For 8 cups of water I'd start with about 1/2 Tbsp and add more if you think it needs it. If the soup seems too thick at this point, you can add more water.

Stir in the kale and continue simmering until it's done, about 10-15 minutes. 

Again, you can use any grains or veggies you have on hand in this soup. If you want them to maintain some of their freshness, add them near the end with the kale. If you like them mushier (like sweet potatoes, maybe) add them earlier on in the process.

Southwest Quinoa Salad

Southwest Quinoa Salad

1 - 1 1/2 cups cooked quinoa (I like to cook mine in veggie broth for more flavor)

Dressing : 

1 tbsp or so olive oil

1 tbps or so chili powder

2 tsp cumin powder

1/2 tsp dried Mexican Oregano

juice of one lime

salt and pepper to taste

chopped veggies of choice, this time I used: 

one carrot

one small zucchini

about 6 green beans (raw)

two green onions

a handful of cherry tomatoes

a handful of fresh cilantro

but seriously use anything. Whatever you have on hand and you think will taste good.

1 14 oz. can corn
1 14 oz. can beans (black, kidney, garbanzos, pinto...whatever you have on hand) I used kidney this time


Whisk the dressing ingredients in a large bowl. Stir in the quinoa and chopped veggies. Add in the beans and corn and stir to combine everything. Serve now or chill for later use.

I like to make a big batch of this and eat it for lunch until it's gone, so I know it lasts at least 4-5 days in the fridge.

For dinner tonight I served this over a bed of spring salad mix with some sliced avocado. Deeee-lish!

Barbecue Tofu

I am finding my favorite way to eat tofu is grilled. I have made this spicy Asian tofu over and over again, but was having a hard time finding another flavor profile that was as good. Finally I decided to try regular old barbecue sauce, and it was delicious! Also super-simple which equals a big win in my book.

Barbecue Tofu

One block of extra-firm tofu

barbecue sauce of choice (This one is my favorite : Big Daddy Sam's)

oil for greasing the grill

Cut your tofu into roughly 1/2 inch planks and press wrapped in towels between two cutting boards (top one weighted) for 30 minutes or so.

Brush the planks with barbecue sauce on both sides. Let marinade until ready to cook, but at least 20 minutes.

Get your grill pan or grill nice and greased up, then heat to medium-high to high heat. Grill the tofu planks for about 5-6 minutes per side, turning a quarter turn halfway through to get the cool grill criss cross marks.

Brush with extra sauce if desired and serve. 

These were great as is with some grilled veg, but also made a delicious sandwich with avocado, red onion, and salad mix.

Black Bean, Bulgur, and Roasted Veggie Enchilada Casserole

Sometimes the  hardest part about getting dinner on the table is deciding what to make. That is why I am a fan of 'theme days' like Taco Tuesday. I don't usually make tacos on Tuesday, but I do make Mexican food pretty often. Last night we had this delicious enchilada casserole. I made it with bulgur and black beans, but other grains and beans would work as well. In fact, I wanted to use quinoa, but I didn't have enough so I used bulgur instead. Also, any veggies you have on hand will work, but I will list what I used this time below.

Black Bean, Bulgur, and Roasted Veggie Enchilada Casserole

1 batch Red Enchilada Sauce

Corn tortillas

chopped onions or green onions

for the veggies: 

1 small head cauliflower

1/2 orange bell pepper

2 small carrots

1 onion 

2 button mushrooms (use more if you have them, I only had 2)

2-3 tsp olive oil

chili powder

cumin

Mexican oregano

salt 

pepper

for the bulgur:

1/2 cup dry bulgur

1 cup veggie broth

1 can black beans, rinsed and drained

Cut up the veggies as desired and toss with the olive oil and seasonings to taste. Roast in a 350 oven until done, about 25 minutes.

Bring the broth to a boil in a small sauce pan. Stir in the bulgur, reduce to a simmer and cook, covered until done, about 15 mintues. Stir in the black beans.

To assemble: 

Ladle about 1/2 cup of sauce into the bottom of an 8x8 or similar baking dish. Put down a layer of tortillas. I usually tear them in half and put the cut side out to make them fit better in the dish. Then another layer of sauce, a layer of the bulgur, a layer of the veggies, a sprinkle of onions, more sauce. 

Repeat until you are out of stuff, ending with a layer of tortillas covered with sauce. Bake at 350 for about 25 minutes. Let sit for a bit before you cut into it. Serve it with whatever toppings you like.

Red Enchilada Sauce

This is a quick and super-tasty homemade enchilada sauce using dried chilies. My favorite canned enchilada sauce is Hatch brand, and it costs about $4.00 per small can so making this sauce at home is very cost efficient. I have tried recipes for enchilada sauce that use flour and chili powder, but this one is much better in my mind and at least as easy, if not easier to make. If there is any leftover, I store in in a mason jar in the fridge and it keeps well for at least a week.

I forgot to take a picture until I was nearly done, but this is what it looks like when it comes out of the blender.

Red Enchilada Sauce

6 dried chilies  for example : Anchos, Pasillas, Guajillos (or any combination)

1/2 an onion, peeled and left whole

1 or 2 garlic cloves, peeled and left whole

2 tsp neutral oil

1/2 tsp ground cumin

1/2 tsp salt

pinch Mexican oregano

Heat a cast iron or stainless steel skillet over high heat. Heat up the chilies, turning frequently, until they are softened, about 4 minutes. Also place the onion, cut side down, and the garlic in the skillet, also turning frequently, until they are kind of charred. 

Remove the stems and seeds from the chilies. No need to be neat, you can cut or rip them up. Place the chilies, the onion and the garlic in a medium pot. Cover with water and bring to a boil. Once it boils, turn off the heat, cover the pot and let it steep for at least an hour. Longer is fine.

Place the solids in a blender with about 2 cups of the soaking liquid and blend on a high setting until it's very smooth. You may need to add more of the liquid. Pour the sauce into a strainer over the same pot and stir/push through.  Stir in the oil, cumin, salt, and oregano and simmer for about 5 minutes. Use now or store in the fridge.

Hot and Sour Soup from Thug Kitchen

I recently got this awesome Thug Kitchen cook book and the first recipe my husband wanted to try was the Hot and Sour Soup. And so we did. He thought it needed more sour, so we added more vinegar than the recipe called for. I also had regular green cabbage from the CSA, so that is what we used instead of the Napa cabbage called for in the recipe. Because Napa cabbage cooks more quickly, I added the cabbage in earlier on, like step 1.5 so it would have time to cook. We both really enjoyed this soup!

The scallion pancakes were also delicious, and that recipe came from America's Test Kitchen.

Hot and Sour Soup from Thug Kitchen

2 tsp neutral oil

1 cup sliced shiitake or button mushrooms (I used button)

2 cloves garlic, minced or pressed

1 Tbsp minced or grated ginger

5 cups vegetable broth (I also ended up adding some additional water)

1/4 cup rice vinegar (we added at least 1 Tbsp more)

3 Tbsp Soy Sauce

1 Tbsp chili garlic paste

1 tsp agave syrup

3/4 cup thinly sliced bamboo shoots ( I used 1 small can)

1 block extra-firm tofu cut into dice-sized cubes

1 tsp cornstarch

2 tsp water

2 cups thinly sliced Napa cabbage (I used regular green cabbage, and probably closer to 3 cups)

1/4  cup sliced green onions (I think I used about 1/2 cup)

1 Tbsp sesame oil

Ground pepper to taste

1.  Heat the oil in a large soup pot over medium heat. Add the mushrooms and cook until they release their moisture, about 3 minutes. Add the garlic and ginger and cook for another minute, stirring the entire time. Add the broth, vinegar, soy sauce, chili garlic paste, and agave and bring to a simmer. Stir in the bamboo and cabbage and simmer for about 5 minutes

2. Combine the corn starch and the water in a small bowl or cup, stir well with a fork or small whisk. Stir this mixture into the soup until it starts to thicken, about 3 or 4 minutes. 

3. Stir in the tofu, green onions, and sesame oil. Simmer until you are ready to eat and the flavors come together, at least 5 minutes. Check for seasoning, add more soy, vinegar or some pepper as needed. 

Vegetable Bean Soup with Bulgur

I feel like I should post this soup because it really is a staple for me. More a method than a recipe, I eat this almost every day. I literally use whatever veggies I have in the fridge, I will try to post some types and quantities below.

Vegetable Bean Soup with Bulgur

2 tsp Olive Oil

1 onion, diced

1 carrot, diced or sliced

1-2 stalks of  celery, sliced

2 cloves garlic, minced or pressed

1 tsp sweet paprika

1 14 oz. can diced tomatoes (I use no-salt added)

1/3 cup uncooked bulgur

1 14 oz can beans of choice, rinsed (kidney, white, pinto, black, whatever you have)

4 cups kale, cabbage, spinach or other greens of choice

8 cups water

4 tsp (or to taste) Better than Bouillion Vegetable base, or 1/2 water 1/2 veggie broth of choice

Heat the oil over medium heat in a soup pot or Dutch oven. Add onion, carrot, and celery and cook until pretty soft, about 10 minutes. Add garlic and paprika, cook and stir for an additional minute.

Add water, tomatoes, and bulgur and simmer, covered, for about 20 minutes. Add the greens and beans, and simmer for about 10 more minutes. Taste and add Better than Bouillion to taste. If using broth and water, use 1/2 water 1/2 broth instead of 8 cups of water. Adjust salt as needed.

I like to keep a big batch of this soup in the fridge pretty much all the time. I eat it for breakfast most days. You can easily vary this by using different veggies, adding herbs, and using different grains.