Sunday, April 14, 2013

Peppered Potato Kale Soup (vegan, gluten-free)


Guest Post: Recipe by John Arms

2 Tbsp olive oil
1 large leek, sliced
2 medium onions, diced
4-5 cloves garlic, minced
4-5 medium potatoes (use your favorite)
1/2 Tbsp sage powder
1 tsp sea salt
1 tsp freshly ground black peppercorns
1 bunch kale, stemmed and chopped
6 cups water
3 veggie bullion cubes

Heat olive oil in a saute pan over medium heat; saute leeks, onions and salt until onions are translucent. Add garlic, sage, and ground black peppercorns and saute another 1-2 minutes. Add water, bullion cubes and potatoes. Increase to medium-high heat and bring to a boil; reduce heat as needed and gently boil until potatoes are tender (about 10 minutes), stirring frequently to ensure bullion cubes are dissolved.

While potatoes are cooking, wilt the kale. Pour 1/4 cup water into a medium stock pot over medium-high heat; add kale and stir constantly to wilt, about 5-6 minutes. Remove from heat and set aside (do not drain and leave it in the stock pot).

Once potatoes are tender, remove the potato mixture from heat and process in the blender in batches until smooth and creamy. Add the blended potato mixture into the medium stock pot with the wilted kale; mix well and return to medium heat if needed to bring to desired serving temperature.

Makes 4-6 servings.

*gluten- and soy-free.


Saturday, April 6, 2013

Breakfast Scramble (vegan, gluten-free)


1 Tbsp organic coconut oil or vegan butter (such as soy-free Earth Balance)
1 cup organic white button mushrooms, sliced
1/2 tsp garlic powder
1 small onion, diced
1 small Thai chili, minced (optional, gives it a nice heat)
1/2 tsp cumin seed
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp coriander powder
1 cup organic, sprouted, non-GMO tofu, like Wildwood (can omit, or substitute 1 cup black beans)
1 cup frozen, organic broccoli florets
1 cup organic, unpeeled potatoes, diced and boiled
1 cup cooked organic long-grain rice (I usually throw in my leftover rice)
1 cup chopped fresh organic spinach
1 cup whole or halved cherry tomatoes
sea salt to taste

Heat oil or butter in a saute pan over medium heat; add mushrooms and saute until all the moisture has cooked out and they begin to lightly brown. Add garlic powder to the mushrooms and saute for another minute. Then, add onions, the Thai chili and cumin seeds and saute until the onions are translucent. Add turmeric, cumin powder and coriander powder. And saute another 1-2 minutes (if needed, add a bit of water to this stage if the pan seems dry, the spices need to cook a bit in the moisture to bring out their flavors).

Add the frozen broccoli, saute another 1-2 minutes. Add the tofu, cooked potatoes, and rice, stirring well and heating through. Add tomatoes and spinach at the end, heating the tomatoes through and wilting the spinach. Add sea salt to taste and serve with Wayfare vegan, soy- and gluten-free sour cream!

*can be soy-free if omitting tofu, gluten-free