This is the ultimate quick-fix meal. It takes forever to cook (either stove top or slow-cooker) if you use dried beans (and you should), but it's simple because you just toss in whatever vegetables you have (almost) and lots of dried spices. It's very economical, it's fresh, and … [Read more...] about Slow-Cooker Vegetarian Mixed Bean Chili with Parsnips, Carrots and Eggplant
Soups
Parsnip Dumplings in Broth
The problem with adapting a recipe to make it gluten-free the first time you ever make it is that if it's not amazing, you don't know if it was your fault or the recipe's. I tried two versions of this dish - one with millet flour and one with chickpea flour instead of regular … [Read more...] about Parsnip Dumplings in Broth
Dairy-free Mussel Chowder
What's chowder without milk or cream? After reading Mark Kurlansky's "The Last Fish Tale" I'm happy to say it's "authentic." When there was no milk or cream to be had in the Northeastern United States, you used water. So this chowder, cooked for me by lovely people in PEI, was a … [Read more...] about Dairy-free Mussel Chowder
Chicken and Vegetable Soup with Stock from the Montreal Gazette
The Montreal Gazette featured an article on how to make stock a few weeks ago just as I was buying a whole chicken and a bunch of legs. Perfect. Chicken soup stock. I used the roasted vegetable recipe at the end, but browned my chicken bones along with it as it said to do in … [Read more...] about Chicken and Vegetable Soup with Stock from the Montreal Gazette
Butternut Squash and Bean Soup
When you have the triumvirate of soup vegetables in your fridge (carrots, leeks, and celery), you make soup. Simple as that. I also had a butternut squash. So that went in too. And some cooked black-eyed peas. If I'd had a potato or celeriac or spinach or chard, I would have … [Read more...] about Butternut Squash and Bean Soup
Simple Vegetable Soup: Leek, Celery, Carrot, Kale, and Potato
Sometimes I feel like my digestive system is over-worked, it's unionized, and is picketing... So, like any good enlightened despot I give a false reprise. I make soup in an effort to convince my stomach its won before diving wholeheartedly back into grains, breads, beans, meat, … [Read more...] about Simple Vegetable Soup: Leek, Celery, Carrot, Kale, and Potato
Jerusalem Artichoke Soup with Almond Cream
When I first discovered Jerusalem Artichokes I didn't know quite what to do with them. First I didn't know what they tasted like, or what went well with them. It turns out they're nutty, sweet and earthy. Something to be tried, not just described. They look like dirty, knobby … [Read more...] about Jerusalem Artichoke Soup with Almond Cream
Mystery Greens Soup with Basil Oil
In my Lufa vegetable box a few weeks ago I got a ton of different leafy greens I don't know the name for, and some that I did. There was bibb lettuce but then some long, thin greens with sweet, slightly crunchy stems, and something that sort of stung. So I figured maybe stinging … [Read more...] about Mystery Greens Soup with Basil Oil
My First Amazing Broth: Lamb
I feel like I'm writing a 5-year-old's diary entry entitled: "My First Tooth", except they probably spelled it "toof" instead of "tooth", since they probably just lost the tooth(f?) required to properly pronounce the word and are therefore misspelling it. Well, I put a bit more … [Read more...] about My First Amazing Broth: Lamb
Jerusalem Artichoke Soup: Bonnie Stern’s Heartsmart Cooking
When I discovered Jerusalem Artichokes I didn't know quite what to do with them. First I didn't know what they tasted like, or what went well with them. It turns out they're nutty, sweet and earthy. Something to be tried, not just described. They look like dirty, knobby pieces … [Read more...] about Jerusalem Artichoke Soup: Bonnie Stern’s Heartsmart Cooking