Vegetarian Ramen

Adapted from Minimalist Baker and Just One Cookbook

Serves 4

Ingredients

  • 1 tablespoon sesame oil
  • 5 cloves garlic, roughly chopped
  • 1 yellow onion, sliced
  • 2 tablespoons diced ginger
  • 6 cups water
  • 4 tablespoons soy sauce
  • 1 tablespoon miso paste (make sure it’s vegetarian)
  • .5 oz dehydrated mushrooms
  • 8 ounces ramen noodles

Toppings

  • Green onions, diced
  • Baby bok choy
  • 4 soft boiled eggs (one per bowl, sliced in half), directions below
  • Sriracha

Directions

  1. In a pot, heat the oil, garlic, onion, and ginger. Cook over medium-high heat for around 5 minutes, stirring frequently, until the onion’s edges start to brown.
  2. Add six cup of water to the pot. Scrape the bottom of the pot to get anything that has gotten stuck. This will improve the flavor of the broth.
  3. Stir in the soy sauce and the dehydrated mushrooms.
  4. Bring to a simmer, then reduce heat to low. Cover the pot and leave for at least one hour, or up to 3, stirring occasionally. The longer it cooks, the more intense the flavor will be.  While the broth is cooking, it’s time to make the noodles and eggs.
  5. Noodles: Cook according to package. You will likely add them to a pot of boiling water and cook for ~5 minutes. You’ll then drain the noodles and set aside.
  6. Soft boiled eggs: Bring a pot of water to a boil. There should be enough water to cover the eggs when you put them in. Slowly lower the eggs into the boiling water using a spoon or ladle so they don’t crack. Immediately reduce the heat to low and cook for exactly 7 minutes. Take the eggs out and put them into an ice bath to stop them from continuing to cook. Leave in the ice bath until cool, then peel the eggs. Slice the eggs in half.
  7. Once your noodles, eggs, and broth are ready, add the miso paste to the broth.
  8. Assemble your bowls! Add desired toppings and serve.
  9. Best served fresh, but to store, keep the broth and noodles separate, or the noodles will absorb the liquid.

Tomato and Garlic Pie

Adapted from Bon Appétit

This year, David and I decided to try growing tomatoes at our house in Western Mass. We chose to grow eight plants, not really knowing just how many tomatoes that would be! We’ve been getting an abundance: we’re picking 1-2 quarts of red and sungold cherry tomatoes every single day.

I made this for dinner last night. We ate the leftovers for breakfast! It’s a bit time consuming, but well worth the effort.

Ingredients

  • ~6 cups cherry tomatoes*, sliced in half
  • 3 tablespoons olive oil
  • Salt (~1 teaspoon, divided)
  • Black pepper, ground (~ 1/2 teaspoon, divided)
  • 6-8 garlic cloves
  • 1/2 cup (one stick) of butter
  • 9oz or 10oz box of whole grain crackers
  • 2 eggs
  • 1 1/2 cups Fontina cheese, grated
  • 1/2 cup Parmesan, finely grated
  • 1/2 cup mayonnaise
  • 1 teaspoon of dried thyme (or 1 tablespoon fresh chopped thyme), plus extra for garnishing
  • 1 shallot, sliced thinly

*You could absolutely use a different kind of tomato! The original recipe calls for mixed heirloom tomatoes. Slice them ~1/4″ thick. 

Directions

Preheat oven to 475°F.

  1. Pick tomatoes. Just kidding…well sorta! That’s what we did! :)

  2. Put the tomatoes on a baking sheet or in a pan. Toss them in the 3 tablespoons of olive oil, and some salt and pepper.

  3. Roast the tomatoes for 25-30 minutes.
  4. While the tomatoes are roasting, put the garlic cloves and butter in a saucepan over medium heat. Stir often. The butter will turn golden brown and foam on top in 5-10 minutes–that’s when it’s done.

  5. Strain the butter mixture to separate the garlic.
  6. Dice the garlic and set aside.

  7. When the tomatoes are finished, leave them to cool and reduce oven temperature to 375°F.
  8. In a food processor, grind the crackers with 1/4 teaspoon salt until you are left with fine crumbs.
  9. Add eggs and all but two tablespoons of the garlic butter. Pulse until well combined.
  10. Push the crust into the bottom of a springform pan and 1 1/2″ up the side.
  11. Bake the crust in the 375°F oven until crust starts to change color, around 8-10 minutes. Leave the crust to cool.
  12. Mix the cheeses, mayonnaise, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped garlic in a bowl. Stir until well combined.


  13. Using a spatula, spread half of the cheese mixture into the bottom of the crust. Be gentle–you don’t want to break the crust!
  14. Spread half of the tomatoes over the cheese layer, then repeat — add the other half of the cheese, then add the other half of the tomatoes.

  15. Arrange the shallot slices on top of the pie.
  16. Drizzle the remaining 2 tablespoons of garlic butter on top, then garnish with some extra thyme.
  17. Bake until crust is brown and tomatoes are bubbling, around 60-75 minutes.

  18. Leave to cool for at least one hour before serving. It’s delicious both cold and warm!

Kale and White Bean Soup

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I went to NH to visit my parents and I’m afraid to say that all this California sunshine has softened me. My parents talked about how it has been warming up; I piled on layers, wrapped myself in a blanket, and sat in front of the fireplace every evening.

My mom made this soup one night, and I can’t tell you how nice it was to eat a big mug of it sitting on the brick hearth, the fire roaring.

Like with a lot of soups, the flavors get stronger over time. I reheated it for lunch the next day and it was even better!

Adapted from Epicurious

Ingredients

  • 1 1/2 pounds kale leaves, coarsely chopped
  • 3 tablespoons olive oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 cup shallots, chopped (about 4)
  • 2 garlic cloves, diced
  • 1 cup dry white wine
  • 3 15oz cans white beans, drained and rinsed
  • 4 cups (or more) vegetable broth
  • 3 fresh thyme sprigs
  • 1 bay leaf
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sherry
  • 1 tablespoon assorted dried herbs (tarragon, parsley, etc.)
  • salt and pepper, to taste

Directions

  1. Heat oil in a large pot over medium heat.
  2. Add carrots, celery, shallots, and garlic. Cook around 10 minutes, until vegetables are slightly softened.
  3. Add the white wine and simmer for 5 minutes.
  4. Add white beans, 4 cups of vegetable broth, thyme, and the bay leaf.
  5. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
  6. Add the kale and dried spices. Stir in the white wine vinegar and sherry. If the soup is too thick, add more broth, if desired.
  7. Simmer for five more minutes, then season with salt and pepper.

Spaghetti Squash Primavera

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Don’t get me wrong, I am not ditching pasta. That will never, ever happen. But oh my goodness, this is good. There’s a little kick to it, thanks to the red chili pepper flakes. Aside from the time it takes to bake the spaghetti squash in the oven (which can be done ahead of time!), this is fast and easy to make.

Ingredients

Serves 4

  • 2 cups spaghetti squash (half of a large spaghetti squash)
  • 3 cloves garlic, diced
  • 1/2 large onion
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup frozen peas
  • 1 small head of broccoli
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 jar marinara sauce (2 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red chili flakes
  • 1 teaspoon olive oil
  • grated parmesan, to serve (leave off for a vegan meal)

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large pot, toss the garlic, onion, carrot, and celery in the oil. Cook over medium heat 3-5 minutes, until slightly softened.
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  4. Add the peas, broccoli, zucchini, yellow squash, and spaghetti squash. Stir until well combined.
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  5. Add the marinara sauce and spices. Simmer, covered, for 10 minutes.
  6. Serve with grated parmesan.
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White Bean Soup

Adapted from Vegetarian: Over 300 Healthy and Wholesome Recipes Chosen From Around the World.

Ingredients

  • Three 15oz cans cannellini beans, drained and rinsed
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 carrot, chopped into small pieces
  • 1 celery rib, chopped into small pieces
  • 2 large tomatoes, chopped
  • 2 cloves garlic, diced
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • salt and pepper, to taste

Directions

1) Puree 1/2 of the beans in a food processor, adding water (1 tablespoon at a time) if necessary, until the beans are a smooth puree.

2) In a large pot, combine the oil, onion, carrot, and celery. Stir until the veggies are coated in the oil. Continue cooking, stirring occasionally, until they are soft, but not mushy.

4) Add the tomatoes, garlic, and thyme. Cook for 8-10 minutes, stirring frequently.

5) Pour in the vegetable broth, followed by the beans and the bean puree. When you add the beans, the soup will turn bright white–which was a bit startling to me!–but it goes away. Add salt and pepper to taste.

6) Bring to a boil, then reduce to a simmer and cook for 10-15 minutes.

Vegetarian Tortilla Soup

Adapted from AllRecipes.

>>Serves 6-8

Ingredients

  • 2 tablespoons vegetable or olive oil
  • 2 red bell peppers, sliced
  • 1 large onion, sliced
  • 2 cloves garlic, diced
  • 1 1/2 tablespoons cumin
  • approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
  • 4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
  • 1 28oz can crushed tomatoes
  • 1 15oz can of black beans, drained and rinsed
  • 1 15oz can of corn, drained
  • black pepper, to taste

Serve with:

  • lime slices
  • cilantro
  • avocado slices
  • shredded cheddar cheese
  • tortilla chips

Directions

1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.

2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.

3) Add the corn and simmer for five more minutes.

4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.

curried cauliflower & sweet potato soup

Adapted from Kitchen to Table.

>>Serves 6-8

Ingredients

  • 1 head of cauliflower, cut into bite size pieces
  • 1/2 head of cauliflower, cut into bite size pieces (keep this separate from the other head)
  • 2 medium sweet potatoes, peeled and cut into small pieces
  • 2 cloves of garlic, diced
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 4 cups vegetable stock
  • 2 tablespoons of curry powder
  • 1 teaspoon cinnamon
  • sea salt (to taste)
  • pepper (to taste)
  • cilantro (optional)
  • sour cream or plain yogurt (optional)

Directions

1) In a large pot, heat the olive oil. Add the garlic and onion. Stir until the onion is soft, around 3-5 minutes.

2) Add the curry powder, cinnamon, salt and pepper. Stir until the onion and garlic are well-coated.

3) Add the vegetable stock and the one head of cauliflower pieces (reserve the 1/2 head of cauliflower pieces for later).

4) Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, or until the sweet potatoes are soft.

5) Put the soup into a food processor (you may have to do this in two batches) or use an immersion blender. Puree the soup. If you think that the soup is took thick, you can add more broth or water 1/2 cup at a time, until it’s the desired consistency.

6) Pour the now pureed soup back into the pot.

7) Add the 1/2 head of cauliflower pieces to the pureed soup. Return to medium heat and cook until the cauliflower pieces are tender, around 10-15 minutes.

8) Serve with cilantro and sour cream or plain yogurt.