carrots Archives - Page 2 of 2

Carrot & Roasted Bell Pepper Soup

January 16, 2012 by epicureanvegan

I don’t go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It’s full of flavor—the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I’ll sub in one cup of coconut milk to change it up and add a different element to it.

INGREDIENTS:
3 carrots (I used two large ones), peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, minced
1/2 C dry sherry or white wine (I used cooking sherry)
1/4 tsp salt (or more for taste)
2 jarred roasted bell peppers, coarsely chopped
2 tsp dried thyme
3 C vegetable stock
1/3 C yellow miso
2 C almond milk
1/4 tsp cayenne pepper

DIRECTIONS:
In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.

Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.

Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.

Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Carrot & Roasted Bell Pepper Soup

I don't go out of my way to eat carrots. Typically, I only buy them for recipes or for juicing (when added to other juiced veggies). I decided to go out on limb and try this soup from Color Me Vegan. I actually was hooked when I had a similar soup at Black Cat in Boulder. And this recipe is fantastic; very simple to make, too. It's full of flavor---the thyme is perfect in this dish. The recipe calls for 2 cups of nondairy milk, so next time I think I'll sub in one cup of coconut milk to change it up and add a different element to it.

Author: Epicurean Vegan

Ingredients

3 carrots (I used two large ones), peeled and chopped
2 yellow onions, coarsely chopped
1 yellow potato, peeled and coarsely chopped
3 cloves garlic, minced
½ C dry sherry or white wine (I used cooking sherry)
¼ tsp salt (or more for taste)
2 jarred roasted bell peppers, coarsely chopped
2 tsp dried thyme
3 C vegetable stock
⅓ C yellow miso
2 C almond milk
¼ tsp cayenne pepper

Directions

In a large soup pot, combine the carrots, onions, potato, garlic, salt, and sherry. Bring to a simmer, cover, and cook for about 10 minutes, or until the liquid evaporates.
Add the roasted red peppers, thyme, and stock. Cover it and let simmer for 25-30 minutes, or until the carrots and potatoes are tender.
Transfer to a blender along with the miso and 1 cup of the milk. Blend until completely smooth. Return the soup to the pot and slowly stir in the remaining 1 cup of milk.
Reheat and add the cayenne and possibly more salt. Serve with salad and bread. Enjoy!

Mushroom Barley Soup

January 11, 2012 by epicureanvegan

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I’m just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook!

The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It’s subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots—it all depends on what you like. It’s a satisfying, tasty soup that’s sure to become a staple around here.

INGREDIENTS:
4 C water
3/4 C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth–or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
1/2 tsp salt
1/4 tsp black pepper
3 Tbs fresh parsley, minced

DIRECTIONS:
In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes—you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.

Add the mushrooms.

That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.

Stir in the carrots, tomato paste, broth, and partially cooked barley.

Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.

Sprinkle with parsley and serve. Enjoy!

Mushroom Barley Soup

This recipe is from Color Me Vegan, a cookbook I bought over the summer, but I'm just now getting around to using it. I had marked so many of the recipes as ones to try, and I have a couple more this week that I plan to make. I really love this cookbook! The flavor was really outstanding and of course, the truffle oil is the piece de resistance. It's subtle, yet still distinguishable. I would certainly make this again, but I would probably use more barley and use kale instead of carrots---it all depends on what you like. It's a satisfying, tasty soup that's sure to become a staple around here.

Author: Epicurean Vegan

Ingredients

4 C water
¾ C uncooked pearl barley
2 medium onions, chopped
2 stalks celery, chopped
1 Tbs olive oil
1-1/2 lbs sliced fresh mushrooms (I used a combo of white and cremini)
2 C carrots, chopped
6 C mushroom or veggie broth--or half of each. (I used 2 C portobello mushroom soup and 4 C vegetable broth)
1 Tbs tomato paste
1 Tbs truffle oil
½ tsp salt
¼ tsp black pepper
3 Tbs fresh parsley, minced

Directions

In a medium sauce pan, bring the water and barley to a boil. Reduce heat, cover and simmer for 30 minutes---you only want to partially cook it. Use a fine mesh strainer to drain it. In a large soup pot, heat the olive oil and cook the onions and celery for about 7 minutes.
Add the mushrooms. That may seem like a lot, but remember, mushrooms always cook down quite a bit. Stirring often, cook the mushrooms for about 5-10 minutes.
Stir in the carrots, tomato paste, broth, and partially cooked barley.
Bring to a boil, them reduce heat, and cover. Let it simmer for about 30 minutes, stirring occasionally. Stir in the truffle oil, salt, and pepper.
Sprinkle with parsley and serve. Enjoy!

Veggie BBQ Tacos

September 9, 2011 by epicureanvegan

I was inspired by Vegetarian Times for this recipe. I didn’t have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

INGREDIENTS:
BBQ Sauce:
1-1/2 Tbs ketchup
1/2 tsp agave
1 Tbs Worcestershire sauce
1/4 tsp to 1 tsp prepared horseradish (depending on how hot you want it)
Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
1/2 C diced mild bullnose peppers (Thanks, GBF)!
1/2 C shredded carrot
3/4 C diced red cabbage
1/2 a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones–of course, I didn’t have any)
2 Tbs chopped red onion (Thanks, GBF)!
1/2 C sliced cherry tomatoes (Thanks, GBF)!
1/2 C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula—Thanks, GBF)!
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Mild Bullnose Peppers

La Tortilla Factory Hand Made Style

DIRECTIONS:
To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better). To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It’s gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.

Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Veggie BBQ Tacos

I was inspired by Vegetarian Times for this recipe. I didn't have some of the ingredients, but thanks to Green Buffalo Foods (our organic veggie service) I was able to whip up my own version. These were incredibly tasty and something I would make on a regular basis. The BBQ sauce was ideal, adding a distinct and unique flavor.

Author: Epicurean Vegan

Ingredients

BBQ Sauce:
1-1/2 Tbs ketchup
½ tsp agave
1 Tbs Worcestershire sauce
¼ tsp to 1 tsp prepared horseradish (depending on how hot you want it)
Tacos:
1 tsp olive oil
1-1/2 C sliced mushrooms
½ C diced mild bullnose peppers
½ C shredded carrot
¾ C diced red cabbage
½ a pkg of Gimme Lean, Sausage-style, crumbled
6 small corn or flour tortillas (I like the small La Tortilla Factory ones--of course, I didn't have any)
2 Tbs chopped red onion
½ C sliced cherry tomatoes
½ C chopped mixed greens (Kiona Mitsuna, Red Mustard, Arugula)
Optional: shredded vegan cheddar and pickle relish (highly recommend both)

Directions

To make the sauce, whisk together all of the ingredients; set aside. (The original recipe called for hot sauce, but horseradish was way better).
To make the tacos, heat the olive oil in a large skillet. Add the peppers, carrots, cabbage, and mushrooms. Cook them for about 3 minutes, then add the Gimme Lean. If you want more of a ground beef-like texture, I recommend using a food processor for the sausage. It's gets sticky and mushy when trying to crumble it by hand, but it can be done. Just try chopping them up as they cook. Add the sauce and cook for another 5-6 minutes.
Serve on tortillas (the guys used corn taco shells) and top with cheese, mixed greens, tomatoes, onions, and relish. These particular mixed green gave the tacos a distinct flavor where regular romaine would have tasted bland. Enjoy!

Vegetable-Barley Soup

April 21, 2011 by epicureanvegan

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I’ve been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

INGREDIENTS:
4 C vegetable broth
3-4 C water
1/3 C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
1/3 C light miso
1/3 C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
3/4 C almond milk

DIRECTIONS:
Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it’s too thick. Stir in the parsley. Serve and enjoy!

Vegetable-Barley Soup

Yes, I am on a barley kick. Since I started using it (Vegetable-Barley Chili) I've been hooked. It has a lovely chewy texture that is ideal for soups and stews. In addition to the rainy weather, I needed to clean out the fridge of some veggies, so this soup worked out beautifully. Amazing flavor and ideal with some garlic toast or rolls.

Author: Epicurean Vegan

Ingredients

4 C vegetable broth
3-4 C water
⅓ C pearled barley
1 zucchini, sliced then quartered
4 stalks celery, sliced
2 C mushrooms, sliced/quartered
3 medium carrots, sliced
4 large green onions, sliced
⅓ C light miso
⅓ C sherry
3 Tbs dried minced onion
2 Tbs dried chives
1 C fresh parsley, chopped
1 tsp black pepper
¾ C almond milk

Directions

Combine the broth, barley, zucchini, carrots, celery, minced onion, chives, and pepper in a large soup pot; bring to a boil. Reduce heat to medium and cook 25-30 minutes, or until the vegetables soften. Add 1-2 cups of water along with the mushrooms, green onions, miso, and sherry. Cook another 5-7 minutes. Add more water if you feel it's too thick. Stir in the parsley. Serve and enjoy!

Savory Tofu and Sauteed Apples

September 23, 2010 by epicureanvegan

This was a very sweet and savory meal—the flavors meshed so beautifully together. I made enough for leftovers, but the recipe can easily be split in half. The original recipe is from Whole Foods, but I deviated off their version a little.

INGREDIENTS:
Marinade:
4 Tbs balsamic vinegar
2 Tbs olive oil
2 Tbs agave
2 cloves garlic, minced
1 tsp oregano
1 tsp thyme
Salt and pepper, to taste
The rest:
2-14 ounce pkgs extra firm tofu, drained and pressed
1 med onion, sliced thin
5 large mushrooms, cut quartered
1 large carrot, sliced thin
2 Tbs Earth Balance margarine
5 Grannie-Smith apples, peeled, cored and sliced
Parsley, garnish

DIRECTIONS:
Preheat oven to 400. Combine the balsamic vinegar, olive oil, agave nectar, garlic, oregano, thyme, sea salt and pepper in a mixing bowl.

Cut tofu into 16 equal slices.

Pierce the tofu in several places with a fork to allow the flavor of the marinade to penetrate. Pour balsamic mixture over tofu and marinate for 15 to 20 minutes.

Transfer tofu to a shallow 15-inch baking pan. Add onion, mushrooms and carrots. Pour balsamic marinade over tofu and vegetables, brushing to coat everything.

Cover tightly with foil and bake for 20 minutes. Uncover and bake for 10 minutes. Turn the tofu and continue to bake an additional 10 minutes.

Meanwhile, prepare apples. In a skillet over medium heat, heat the margarine. Add the apple slices and sauté until tender and lightly browned but not mushy, about 10 to 15 minutes.

The original recipe says to serve apples alongside the tofu as a side, but I highly recommend eating them together–very, very good! I also served Near East brand pilaf, Mushroom and Herb flavor:

Enjoy!

Vegetable Soup

August 10, 2010 by epicureanvegan

I have been craving soup for two days now and since I’m not big on the canned variety, I finally made my own fresh batch. It was exactly what I’ve been needing. This has got me all geared up for fall soup season!

INGREDIENTS:
8 C vegetable broth (you can substitute up to 3 cups with water if you wish)
3 organic potatoes, peeled and diced
1 large carrot, peeled and sliced thin
3 celery stalks, sliced thin
1 small onion, diced
6 mushrooms, sliced thin
1/2 C white wine
1/3 C fresh parsley, chopped
2 Tbs fresh chives, chopped
1-1/2 Tbs fresh oregano, chopped
1 tsp dried tarragon
1 Tbs dried minced onion
1 Tbs garlic powder
Salt and pepper, to taste
DIRECTIONS:

In a large soup pot, bring the broth to a boil. Add the potatoes, carrots, onion and celery. Cook for about 20-25 minutes, or until the potatoes, carrots, and celery soften. Add the mushrooms, fresh herbs, tarragon, garlic powder, salt, pepper, and wine; cook another 5-8 minutes. Voila! You’re done and ready to enjoy!

Tempeh Spread

January 21, 2010 by epicureanvegan

I spent one day experimenting with tempeh for quick and easy appetizers and I love what I came up with! It’s also very versatile, so feel free to add your favorite other ingredients.

INGREDIENTS:
8 oz pkg tempeh, original
1 small carrot, grated
1 small red onion, diced
2 tsp lemon juice
1/2 tsp celery salt
1/2 tsp curry powder
2 Tbs vegetable stock powder
1/4 C Veganaise
Parsley, garnish

DIRECTIONS:
Cut the tempeh into small cubes and steam for about 10-15 mins. In the meantime, add carrots and onion to a food processor and chop up until they are very fine. Scoop out into a large bowl. Add the steamed tempeh to the food processor and chop up until fine as well. Combine the tempeh in the bowl with the carrots and onions and add the lemon juice, celery salt, curry powder, vegetable stock powder and mayo. Mix well. Scoop into pre-made phyllo shells and garnish with some parsley.

I halved the batch and after chopping up about a cup of mushrooms and 1/2 C of spinach leaves in the food processor, I added them to one half of the batch for a variation. They’re both delicious! You may want to add more spices to taste. Enjoy!

Carrot & Roasted Bell Pepper Soup

Mushroom Barley Soup

Veggie BBQ Tacos

Vegetable-Barley Soup

Savory Tofu and Sauteed Apples

Vegetable Soup

Tempeh Spread

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