Tag Archives: roasted

Creamy Curry Soup

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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

Method:

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!

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Root Goddess Bowl (With Orange Maple Dressing)

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Some serious delicious fall goodness here… I felt like a complete goddess after inhaling leisurely munching¬†this. You can’t tell, but there’s some brown rice under all of that too! Here’s what’s in this bowl:

  • Beets
  • Brown rice
  • Hemp hearts
  • Mushrooms
  • Orange Maple marinated tofu
  • Pecans
  • Persimmons
  • Pomegranate arils
  • Sweet Potatoes

I don’t know what it is about root vegetables, but they make me feel amazing. Not to mention I love the taste of them roasted in grapeseed oil and sprinkled with salt. When I added all the other fall goodies (the persimmon and pommegranate and cinnamon + maple in the dressing) I was feeling pretty ready for a fire (or christmas…).

This bowl could be made with SO many different things you could do with this. I recently mentioned some other good vegetables to roast (carrots, broccoli, pumkin, squash to name a few) and those would all be great in this. Also roasting the mushrooms instead of having them raw, or marinating tempeh instead of tofu. Any fall fruit (apples, pears etc) would also be a great addition.

Is it a major food blogging faux-pas to use pre-cooked grains in the recipe (“1 cup cooked brown rice”) without explaining how to cook it? OOPS.

Inspired from this and this!

ROOT GODDESS BOWL: (serves 2)

  • 1 large sweet potato, cut into 1/3 inch rounds
  • 1 large beet, cut into 1/4 inch rounds or cresents
  • 2 tablespoons grapeseed oil
  • 14oz. package of plain extra firm tofu (Marinated for min 1 hr in following dressing)
  • 1 cup cooked brown rice
  • 2 large handfuls of greens (I used spring mix, but kale or spinach would work)
  • 4 mushrooms, sliced
  • 1 persimmon, sliced
  • seeds from 1/2 a pomegranate
  • 2 tablespoons pecans
  • 2 tablesoons hemp hearts
  • salt

ORANGE MAPLE DRESSING:

  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 2 teaspoon balsalmic vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoon extra virgin olive oil
  • 1/4 teaspoon ground cinnamon
  • salt

Method:

To marinate the tofu, cube or slice the tofu (max 1/2 inch thick, thinner is better) and layer into a shallow dish. Whisk all the dressing ingredients together and pour over the tofu. Let marinate for minimum 1 hour.

Preheat oven to 400F and prep a baking pan with grapeseed or coconut oil or parchment paper.

In a large bowl mix the chopped roots with the grapeseed oil. Place on the pan, add a healthy grind (or shake) of salt,  and pop into the oven for 35-45 minutes, stirring every 20 minutes or so.

Meanwhile, layer the rice and spinach, with the marinated tofu, mushrooms and persimmons onto each plate. Add the roasted roots once cooked.

Before serving, garnish with pomegranate seeds, pecans, and hemp hearts. Use the left over dressing from marinating the tofu to pour over the salad. Enjoy!

May the warm roots ground you!