YELLOW SPLIT PEA STEW

 

INGREDIENTS

• 5 large onions, chopped,
• 1 cup ghee if dairy, or vegetable oil if pareve,
• One 16 oz. bag yellow split peas,
• 2 teaspoons turmeric,
• 1 clove of fresh minced garlic, or more to taste,
• salt, to taste,
• vegetable stock, or water, to boil,

GARNISH

• Raw Onions,
• Greens,

INSTRUCTIONS

1. In large, heavy pot, cover peas with 3” vegetable stock. Bring to a boil to soften the peas. Reduce the heat to a simmer, and cook until tender, for approximately 30-45 minutes.
2. Meanwhile, puree the onions in a food processor or blender. Cook the puree in heavy pot until they are caramelized and of a golden-brown hue.
3. Add the ghee, turmeric, and a pinch of salt if desired, while stirring to incorporate.
4. Include the cooked split peas, with its’ vegetable stock, to the onion mixture, reduce the heat to a simmer, and cook to a consistency of a stew.
5. Stir in the minced garlic, add toppings or garnish if desired, and serve with savory galettes or ohukainen or rice.

SERVES

6 to 8

MISO SOUP

Ingredients:

• 3 to 4 pieces of seaweed, soaked for 5 minutes if not already soaked,
• 2 teaspoons sesame oil,
• 6 ounces finely chopped cabbage or carrots, or other root vegetable,
• 2 teaspoons grated fresh ginger,
• 4 1/2 cups clean drinking water,
• 4 tablespoons dark miso, or light miso,
• 2 tablespoons fresh parsley,

Directions:

1. Drain the seaweed if needed, and cut into 1-inch strips; and set aside.
2. Heat the vegetable oil in a wok or frying pan, and saute the vegetables and ginger root for approximately five minutes over medium high in heat.
3. Add the seaweed and water to the wok, bring to a boil, and let simmer, while partially covered, for 15 to 20 minutes. Remove from heat.
4. Gradually stir the miso paste into the soup. 
5. Garnish with parsley.
6. Serve immediately.

BORSCHT

Ingredients:

3 tablespoons extra virgin olive oil, or other vegetable oil,

4 1/2 cups water,

1 1/2 cup tomato juice,

1 1/2 cup potato,

1 1/2 cup carrots, peeled,

1 1/2 cup sweet onion, chopped,

3/4 cup celery ribs,

2 teaspoons fresh dill,

4 raw beets, scrubbed,

3 cups kale or cabbage, shredded,

1/2 juice of lemon,

1 teaspoon caraway seeds,

1 teaspoon salt,

1/4 teaspoon pepper,

1/4 teaspoon paprika,

sour cream or yogurt to serve(if dairy),

parsley for garnish,

Directions:

1. Shred beets, carrots, celery, and potatoes, in a food processor or on a hand grater with large holes.

2. Heat oil in a large saucepan and saute sweet onion until tender.  Add shredded vegetables, from step 1, with caraway seeds. Then add water and tomato juice   Stir and cover saucepan.  Simmer for 45 minutes, until the beets are tender.

3. Add kale and cook for 10 more minutes.

4. Add the lemon juice, paprika, dill, salt, and pepper.  Cook for 10 minutes longer.

5. Serve hot and top with a spoonful of sour cream or yogurt; and garnish with parsley if desired.

VEGETABLE LENTIL SOUP

Ingredients:

1 tablespoon virgin coconut oil,

1/2 red bell pepper, diced,

1/2 yellow bell pepper, diced,

1/2 onion, diced,

1 zucchini, quartered lengthwise, and sliced,

1 yellow squash, similarly quartered, & sliced,

4 cloves garlic, minced,

1 teaspoon fine sea salt,

1/2 teaspoon pepper,

1/2 teaspoon dried marjoram,

1/2 teaspoon dried thyme,

1/8 teaspoon cayenne powder,

6 cups vegetable stock, low sodium preferred,

1.5 cups lentils,

1 tablespoon Bragg Liquid Aminos (optional),

1 tablespoon walnut oil,

1 14.5 oz. can if diced tomatoes, with juice,

Directions:

1. Heat the virgin coconut oil in a 4 to 6 quart stockpot, preferably a 6 quart stockpot, on medium heat. Then, add the red bell pepper, yellow bell pepper, and cook, whilst stirring occasionally for approximately 1 minute.

2. Stir the vegetable stock, lentils, and Bragg Liquid Aminos. Increase the heat level to high, bring to a boil, and reduce the heat to a simmer. Cook the soup until the lentils are tender, for approximately 30 minutes. Add the walnut oil and the tomatoes, while stirring until the tomatoes are heated throughout.

PUMPKIN SOUP

 Ingredients

• 1 tablespoon olive oil,
• 1/2 onion diced, approximately 1 cup,
• 1/2 fresh pumpkin peeled and diced, or 15 oz can               pumpkin, approximately 8 cups,
• 4 cloves garlic, minced,
• 1 tablespoon fresh rosemary, minced,
• 5 cups vegetable broth,
• 1 cup coconut milk,
• 1/4 teaspoon ground pepper,
• 4 sage leaves,
• For garnish: 1/4 cup toasted sliced almonds,

Instructions

1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin, sage, and garlic and continue to cook for a few more minutes.
2. Add rosemary, red pepper, and vegetable broth. Bring to a boil, reduce heat to low and simmer until the diced pumpkin is soft and cooked through. Add salt and/or sea salt to taste.
3. Puree soup in a blender (in small batches), and return to the pot.
4. Add coconut milk and simmer for approximately two minutes.
5. Serve garnished with toasted sliced almonds, a drizzle of olive oil and fresh rosemary.

CHILLED DILL CUCUMBER SOUP

Ingredients:

• 1 cucumber, scrubbed and diced,
• 1/2 cup plain yogurt,
• 1/2 cup buttermilk,
• 1/2 cup chopped dill,
• 1 teaspoon kosher salt,
• 1/8 teaspoon ground red pepper,

Directions:

1. Add and coarsely chop cucumber in a food processor. Then, add/puree  yogurt and buttermilk until smooth. 
2. Pour the mixture into a large bowl and stir in the dill.  Add salt and red pepper. Lastly, cover tightly and refrigerate until the soup is cold; and serve chilled.

* Makes 2 Servings*