So. While I like to think I’m an efficient human being who gets her stuff done (and done well), I admit that lately I’ve been slacking. Okay… not slacking but just… not doing anything. Showtime is upon me, which means the end of school (THANK ALL THE DEITIES!), and time feels non-existent. Everyday seems to slip by and I feel like I’ve achieved NOTHING. That being said, at least I JUST completed the second year of my program and SUMMER IS UPON US. So here is a warming soup…
This soup, creamy due to the roasted eggplant, is best served slightly warm, in my opinion. It’s earthy and spicy and crazy refreshing. Not to mention there are SO few ingredients it’s a snap to whip up. I had leftovers over a bowl of amaranth one day, and the next I dipped crackers into it – both were awesome.
CREAMY CURRY SOUP (serves 4)
1 large eggplant, cut into 1/4 inch thick rounds
2 tablespoons grapeseed oil
1 large shallot
1/2 tablespoon curry powder of choice
2 cups water (or milk alternative)
Salt and pepper, to taste
1/4 cup Fresh cilantro, to garnish
1/2 cup cremini mushrooms, chopped, to garnish
Preheat the oven to 400F. Coat the eggplant rounds in the grapeseed oil and sprinkle with salt and pepper. Roast for about 8 minutes, until they are golden and quite mushy. Remove from the oven and let cool for five minutes. Remove the skin with a knife (it should peel off easily if it roasted long enough)
In a blender, blend the roasted eggplant, shallot, curry, water (or milk alternative) and salt and pepper. Divide the blended soup into four bowl, do a final test for salt and pepper levels, garnish with cilantro and mushrooms, and serve!
WOO! IT’S NOT A SALAD. It’s simple tempeh steaks that are marinated overnight and provide a big punch of flavour to the meal. I don’t have much else to say. It’s easy. If you don’t know what tempeh is, it’s soy based. However it’s not as processed as tofu. Here’s some info if you want to know more!
I recommend marinating the tempeh steaks in a large and flat container, but for lack of space, I used a narrow and tall container which worked well. The marinade filled up the majority of the container so the steaks were nicely saturated.
In a medium sized bowl, whisk together all the remaining ingredients for the marinade. In a large, and flat tupperware containter or a cookie sheet, pour in about 1/3 of the marinade. Place the tempeh steaks in the marinade, trying to make as few layers as possible. Slowly pour over the remaining 2/3 of marinade to soak all the tempeh.
Cover and place in fridge for at least one hour, or better yet, overnight. Remove from fridge before serving – best served at room temperature.
Please don’t hate me because my last three posts have been salads. I’ve to realize that when I come home after class, extravagance is not a thing. Efficiency and simplicity is what I’m all about these days. Another things I’ve noticed about myself is that my diet is hugely raw. Yes, I eat cooked grains and sometimes make roasted yam fries, but otherwise, my cooking is kept to a minimal (mostly because of the time). This salad is a prime example: shredded raw beets! Of course, you could shred them and roast them for a while (with a bit of oil and salt and pepper)to tenderize them, but here, I love the earthy AND crispy texture they give. Add a simple miso dressing and BAM, I got a salad for the ages. With this I had a fieldroast sausage, and a plain piece of toast (I’m not lying when I say I’m really into simplicity these days – I crave plain slices of toast). I simply ADORE Silver Hill’s Squirrely bread. Silver Hills Bakery makes awesome bread; they are vegan and packed full of goodness (and freakishly delicious).
I really love the white miso paste (which is the mildest) mixed with the balsamic vinegar; it’s a great combo of earthy and acidity. If you don’t know what miso is… I really couldn’t give you a good education on it… Basically there are A TON of different types of miso. It’s fermented. Yeah… Here’s a link to some info on miso!
By now, I’m positive you know the basics of how I make my salads, but here is the recipe regardless.
BEET SALAD WITH SIMPLE MISO DRESSING (serves two big bellies)
2 cups raw beets, shredded (I used three medium sized beets)
2 cups greens, chopped (I used kale)
1/2 cup fresh parsley, chopped
1 cup cremini mushrooms, chopped
1 green onion, thinly sliced
2 tablespoons white miso paste
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt and pepper, to taste
nuts or seed of choice for garnish (sesame seeds, hemp seeds, sunflower seeds, pumpkin seeds, etc)
Shred the beets on a mandoline or box grater and place into a large bowl. Add the greens, parsley, mushrooms, and onion to the bowl and mix.
In a small bowl combine the miso paste, balsamic vinegar, olive oil and salt and pepper and whisk to combine. If it’s really thick, add more olive oil or a bit of water. Pour the dressing over the salad and mix to coat.