I received a subscription to Chickpea magazine for Christmas
and I also treated myself to all the back issues. It’s a beautiful publication,
full of gorgeous photos and recipes. It’s the type of magazine that you keep
for years to read and re-read every page. This perfect White Zucchini Pizza comes from the Summer 2012 issue. I am a pizza snob, and I know a great pizza
when I see one. This one is more than great. You must try it, even you
non-vegans out there.
From the Winter 2012 issue, I recently made Borsch; never in
a million years would I have dreamed of making it, but the color in the photo
tempted me. I wanted to serve it at my St. Patrick’s Day party, but it wasn’t
party-worthy in my opinion. The flavor was very thin and mild, which surprised
me considering how many zillions of ingredients were in it. Also, if you want
to know the truth - let’s really bond,
here – it went s.t.r.a.i.g.h.t. through me…. definitely NOT party-worthy! “Tracy,
may I use your bathroom?” “Yes, me too?” Ah, but, that COLOR!
And since soup season is not over up here in Michigan, I
also made this excellent Coconut Curry Red Lentil. I loved it, but I wish I had
made it thinner. It was a bit too thick for my taste. What I am trying to
imitate is the soup I had at Seva Restaurant in Ann Arbor. Why do restaurants
always have such great and ‘secret’ ingredients??
And then I was messing around and decided to puree some it:
“Tastes like baby food,” said the family."
Here’s what
you need for Borscht:
4 beetroots
2 cabbage
leaves
2 celery
stalks
1 sour apple
1 carrot
Some parsley
stalks
½ leek
8
peppercorns
6 allspice
corns (I used dried)
2 cloves
2 garlic
cloves – unpeeled
3 dried
mushrooms
2 dried
plums
2 t dried
marjoram
¼ C black
currant juice (I used pomegranate juice)
2 t red wine
vinegar
Here’s what
you do:
Wash all the
veggies but don’t peel them. Grate beets in a food processor. Cut the apple in
quarters and remove seeds. Put all ingredients except marjoram, juice and vinegar
in a large pot. Cover with 3 liters of water. Cover the pot and bring to a boil,
reduce heat and simmer for one hour. When it’s done, add the marjoram and
vinegar. Leave it alone for the night. ( I put mine in the cold garage)
Next
morning, strain, heat, season with salt, pepper and juice. Serve piping hot.
Coconut
Curry Red Lentil Soup (adapted from Food.com website, Chef #437873)
Here’s what
you need:
1 T olive
oil
1 T hot
curry or more to taste
½ t cinnamon
1 onion,
chopped
2 carrots,
peeled and chopped
2 t fresh
ginger, grated or minced
2 cloves
garlic, minced
1 t salt
1 t sugar
1 small can
tomato paste
7 C water
2 C Silk
brand coconut milk
2 C red
lentils
15 oz cooked
chick peas (drained and rinsed)
1 T lime
juice
Cilantro for
garnish
Here’s what
you do:
Warm the oil
in a large pot. Add the curry and cinnamon and cook until fragrant, about 2
minutes. Add the onions and cook another
2 minutes. Add the carrots, ginger, garlic, salt, sugar and tomato paste. Cook
2 more minutes. Pour in the water, coconut milk, lentils and chickpeas. Stir
and bring to a simmer. Cook uncovered for about 25 minutes or until the lentils
are very soft. At the end, stir in the
lime juice.
I LOVE the sound of this coconut curry lentil soup - the ingredients are making me drool!! I'm trying this:))
ReplyDeleteMary x
Mary, I hope you try it... the flavors were really great. I used hot curry because we like a little heat. I think next time I make it I will also add a jalapeno chili for an extra punch.
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