Hearty Veggie Soup!

Given the frigidity of the weather we're experiencing in Boulder, I decided it was time to create a new, hearty vegetable soup. My other go to, the Chicken Soup recipe from November 1, 2010, remains amazing but I wanted to give my vegetarian friends a tasty alternative. I am continuing with the 'no nightshades' diet, evidenced by the substitution of yams for potatoes.

8 c. water
4 TBSP Better than Bouillon, vegetarian chicken base.
1 large yam, cut into small bite-size pieces
6 carrots, cut into pieces
1 bunch kale, ribs removed adn leaves cut into narrow ribbons
3/4 c. wild rice, rinsed
3 cloves of garlic, finely minced (I used a microplaner)
3 TBSP dried chives (I went on the strong side, you can get away with 2 TBSP)
1 tsp salt
1 medium sized bulb of fennel, cut into bite-sized pieces
1 15 oz can garbanzo beans, drained
3 small onions, chopped
1 TBSP dried rosemary
1/2 small head of cabbage, chopped into bite-sized pieces
4 TBSP butter, for sauteeing the onions, carrots and fennel ( You can use Earth Balance if you want a good vegan alternative) - divide in half since these will be sauteed separately.


5 QT covered stock pot
skillet for sauteeing onions

Begin by sauteeing the onions on medium heat in a skillet with 2 TBSP of butter. Cook until trnaslucent, but be careful not to burn. Sautee the carrots and fennel on medium heat in 2 TBSP of Butter in the stock pot until the fennel is translucent. While these things are sauteeing, chop your veggies if you haven't already done so. Once the onions are translucent, throw them in with the fennel and carrot mixture. Add all other ingredients, give the mixture a good stir to break up the bouillon, and allow it to simmer covered on medium heat for about 1 - 1 1/2 hours or until veggies are tender and wild rice is cooked (it will puff up and be mostly white given the expansion of the center of the grain). While this is cooking, feel free to set a timer, curl up in a blanket with a glass of beer/wine if you feel so inclined, and watch a good movie. :)

Enjoy!

Dark Chocolate Pumpkin Cranberry Bark

If I'm in the mood for something a bit more recreational, this is pretty tasty!


4 oz high quality dark chocolate
3 TBSP salted pumpin seeds, crushed
3 TBSP dried cranberries

1 sheet of parchement paper (12x12 in)

To melt the chocolate I recommend placing a glass bowl over a saucepan with about 1 - 2" of boiling water in the bottom. Place the chocolate inside the bowl (be sure the bowl is dry, water will ruin the chocolate) and stir with a spatula until melted. ONce melted, scrape the chocolate out on to the parchement paper adn sprinkle the cranberries adn pumpkin seeds on top. If you don't have salted pumpkin seeds, sprinkle some coarse sea salt or kosher salt lightly over the top. Salt adn dark chocolate is divine, and the sweetness of the cranberries will really balance it out.

Enjoy!

Yummy salad with yams!

I have been working with my doctor to figure out why I have been having a slate of new food issues. She told me to go on an elimination diet to narrow it down adn so I have been eating way more vegetables as a result. I used to think I ate lots of veggies anyway, but had no clue until I started my new diet. Here is a recipe for a hearty salad which has the added bonus of being vegan in case you need to adhere to that consideration.

Serves 2 as a main course salad, 4 as a side:

1 5 oz box baby romaine with herbs salad mix
1/2 c Pumpkin seeds
1 1/2 c Cooked yam chunks
1/4 c Dried cranberries
1/2 c Kidney beans
1/3 cup black olives (kalamata would work, but the standard salty kind compliment this salad a bit better)

Dressing:

2 TBSP Dill
4 TBSP Veganaise
3 TBSP lemon juice

Toss all of the above together until evenly coated. You can even throw a medium poached or fried egg on top.

Enjoy!