Tradescantia Zebrina .:. The Wandering Jew


tales and opinions of the wandering Jew

Vegan and/or Vegetarian Recipes

I’ve been really bad at posting recipes, hence the whack of ’em going up at once. Enjoy!

Black Forest Mushroom Soup

4 cups dried Black Forest mushrooms In a medium bowl, cover mushrooms with boiling water. Allow to sit about 2 hours or until mushrooms have softened. Remove ends of mushroom stems and slice. Reserve liquid.

In a large, heavy, soup pot, heat butter over medium-high heat until butter melts and begins to turn a nutty brown colour. Add onion, leek, and pepper; sweat 3-4 minutes or until softened. Add garlic and mushrooms and sauté for 3-4 minutes. Add tarragon, wine, stock, and mushroom liquid. Bring to a boil, reduce heat to medium, and simmer for 10 minutes or until mushrooms have softened.

In a medium sized bowl, whisk buerre-manié until smooth. Slowly whisk in 1 cup of the soup mixture until buerre-manié resembles a smooth paste. Add to the soup 1 spoonful at a time, whisking constantly. Simmer until thickened slightly.

Stir in cream and season with Worcestershire sauce,nutmeg, salt and pepper. Bring back to a boil and serve.

4 cups boiling water
¼ cup butter
2 cups Spanish onion, diced
1 cup leek, diced
1 cup green pepper, finely diced
1½ teasp garlic, minced
1 teasp dried tarragon
½ cup red wine
8 cups stock
5 tbsp buerre-manié
1 cup whipping cream
1 teasp Braggs
½ teasp nutmeg

Thai-Spiced Watermelon Soup

5 cups seeded watermelon, coarsely chopped This light, spicy soup is delicious hot or chilled. The sautéed aromatics turn the broth a rich red-orange, more reminiscent of tomato than watermelon. See if your guests can guess the main ingredient.

Active time: 1 hr Start to finish: 1 hr (3 hr if serving chilled)

Purée watermelon in a blender until smooth and transfer to a bowl. (Don’t wash blender.)

Discard 1 or 2 outer leaves of lemongrass and trim root end. Thinly slice lower 5 to 6 inches of stalk and then mince, discarding remainder.

Cook lemongrass, shallot, ginger, and garlic in oil in a 2-quart heavy saucepan over moderately low heat, stirring, until aromatics are pale golden, about 5 minutes. Add about one third of watermelon purée and simmer over moderate heat, stirring, 5 minutes.

Remove watermelon mixture from heat, then transfer to blender along with chile, lime juice, and salt and blend until smooth (use caution when blending hot liquids).

Add remaining watermelon purée and blend briefly. Season soup with more chile, lime juice, and salt if desired, blending if necessary. Pour soup through a sieve into a bowl, pressing on and then discarding any solids. Chill soup, uncovered, about 2 hours if serving cold, or reheat in cleaned saucepan.

Makes 4 first-course servings.

Idea: marinate tofu (or fake crab!) in cilantro, oil, and salt. sautée lightly, add to soup.

1 lemongrass stalk
3 tbsp shallot, chopped
1.5 tbsp ginger, chopped
1 tbsp garlic, chopped
1.5 tbsp olive oil
1 small hot green chilli (Thai or serrano), finely chopped (including seeds)
2 tbsp lime juice
0.75 tsp salt
lime wedges

Mock Chopped Liver

3 tbsp oil Sauté the mushrooms and onions for 8-10 minutes. Pour into blender/food processor, adding walnuts and seasoning and water. Blend until smooth.
1/2 lb mushrooms, chopped
1 small onion, chopped
1 cup walnuts, chopped
salt, pepper
1 tbsp water

Filed under: good eats, recipes

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