Broccoli Cheese Soup

This broccoli cheese soup is just the thing to have on a cold, rainy, movie-watching day. It's a super easy recipe to follow and it makes enough soup that you can graze on it all day (of course we're not saying this from personal experience or anything...). The original recipe (which we got from Skinny Bitch in the Kitch, by Rory Freedman and Kim Barnouin) says you can use either arrowroot or cornstarch to thicken the soup. The first time we made this we used cornstarch and it didn't turn out well. The cornstarch thickened too much into a kind of gloppy, sloppy mess. We use arrowroot now and it works really well. No glop. No ick. Broccoli cheese soup has always been a fav of ours and we absolutely love this recipe! Nom, nom :)



Broccoli Cheese Soup
1 Tbs coconut or canola oil
1 onion, diced
4 cups roughly chopped broccoli florets
2 tsp sea salt
1 tsp pepper
1 1/2 cups vegetable stock
4 cups soy or rice milk (I used almond milk once and it was good but the soup was not as thick and creamy)
1/4 cup arrowroot dissolved in 1/4 cup cold water*
6 ounces vegan cheddar cheese, grated (or regular cheddar if you're not vegan)

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, for a couple of minutes. Add the broccoli, salt and pepper and cook, stirring occasionally, for about 5 minutes. Add in the veggie stock and increase the heat to high and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 10 minutes till the broccoli is tender. Remove from the heat and add in 1 cup of the soy milk.

In batches, transfer the soup to a blender and blend until smooth and creamy (Use a hand held immersion blender instead if you have one). Transfer the soup back to the pot and turn the heat to medium-high. Add in the rest of the soy milk. Once the soup has returned to a simmer, add in the grated cheese and the arrowroot mixture. Stir until the cheese melts and serve!

Makes about 7 cups.



*Arrowroot is a starch extracted from the roots of the South American Arrowroot plant. Arrowroot is used as a natural thickener in many foods such as soups, sauces, and puddings. The arrowroot powder should be mixed with cold water before being added to a recipe, and it should be added towards the end, since overcooking can destroy the gelling properties of arrowroot making it kind of slimy instead. You can find arrowroot at most health and natural foods stores :)

Persimmon Bread

This is the first time Thomas and I have worked with persimmons and we find that we like them! We like their taste just by themselves and in bread they're fabulous! Before making this bread, my only memory concerning persimmons was when tragedy struck my mom's freshly baked persimmon loaf some years back. Our family puppy, Sligo, decided to undertake an impossible pooch mission by clamoring onto the kitchen counter and gulping down the entire loaf of persimmon bread in one sitting. Needless to say, he was not a happy puppy agent after that.

While wandering the farmer's market last weekend, Thomas and I spotted a batch of beautiful persimmons and decided that it was time to get acquainted with these little red and orange fruits (we were hoping that persimmons only attracted dogs and that our cats would not fall under the spell of persimmon seduction as well).



Persimmon Bread
1 1/4 cups persimmon, mashed pulp (about 5 persimmons)
1 Tbs lemon juice
2 Tbs canola oil
1/2 cup agave nectar
2 cups whole wheat pastry flour (regular whole wheat is fine too)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup raisins
1/4 cup walnuts, chopped (optional)

Preheat the oven to 350 degrees. Oil a loaf pan.

To make the persimmon pulp, wash the persimmons under cold water and then cut off the tops. If the persimmons are soft enough you can peel off their skin with your fingers. If they are more firm use a vegetable peeler. If the persimmons have seeds, cut them out. Slice the persimmons into quarters and then blend them into a smooth pulp in the food processor or blender.



In a small bowl, mix together the persimmon pulp, lemon juice, oil, and agave. Set aside. In a large bowl, combine the remaining ingredients except for the raisins and nuts. Pour the wet mixture into the dry and stir until just combined, don't over stir. Gently fold in the raisins and nuts (if using). Pour the batter into the prepared loaf pan. Bake for 40-50 minutes till a toothpick comes out clean. Cool for 10 minutes in the pan. Then remove from the pan to a wire rack and cool the rest of the way. Wrap in plastic or foil and store in the fridge. The bread tastes even better the next day!

Makes 1 loaf.

You can turn this recipe into persimmon muffins too which we love! Use the same recipe as above except heat the oven to 375 degrees and bake them for 15-20 minutes. Line the muffin pan with paper liners. Makes 12 muffins!

Sauteed Swiss Chard with Red Onions and Yams

Our Aunt Carolyn cooked this recipe for us when we visited her over Thanksgiving a year ago. Obviously it was so good that it stuck with us and we had to make it again! Don't worry if it looks like there is way too much Swiss chard. Add it to the skillet in batches as it will wilt down after a minute or so in the heat and make room for more. Also, you can use a butternut or acorn squash in the dish rather than a yam if you want :)



Sauteed Swiss Chard with Red Onions and Yams
2 tsp coconut or canola oil
1 small red onion, thinly sliced
1 yam or sweet potato, cubed
1/4 cup apple juice
1 bunch Swiss chard, coarsely chopped
sea salt to taste

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, till softened (about 5 minutes). Add the yam and apple juice. Cook, stirring occasionally, until the yam are soft. If the liquid dries up before the yam is soft, add a few tablespoons of water to the skillet. Add the Swiss chard, cover, and cook about 5 minutes or until the chard has wilted (may have to do in batches). Season with salt to taste and serve!

Serves 3 to 4.

Peanut Butter Cups

The holiday season means having some extra tasty treats around the house. These peanut butter cups help provide that little bit of extra Christmas cheer! They are super rich so Thomas and I have found that splitting one is the perfect way to be satisfied without getting that "oh my god I'm gonna be sick" sugar feeling. I was inspired to make these peanut butter cups after seeing them on a fellow food blog, http://www.loveveggiesandyoga.com/



Peanut Butter Cups
1 cup semi sweet chocolate chips (make sure it's vegan)
4 Tbs peanut butter (we like the Smart Balance kind)
1 Tbs nutritional yeast (for texture, flavor and nutrition)
1/2 tsp vanilla

Melt the chocolate in a double boiler or the microwave until it is smooth and creamy. In 4 paper muffin liners, pour just enough chocolate to cover the bottom of each liner. Put the liners in the fridge for just a minute to help harden this first layer of chocolate.

In a small bowl, combine the peanut butter, nutritional yeast and vanilla. Split this mixture between the 4 muffin liners and layer on top of the chocolate bottom. Pour the rest of the melted chocolate over the peanut butter layer and set the 4 peanut butter cups in the fridge until they are fully hardened. Once hardened they are ready to be eaten!

Makes 4.

Chili Lime Quinoa

Quinoa (pronounced Keen Wa) is an ancient seed that has been cultivated in places like Peru, Chile, and Bolivia for over 5,000 years. It was a staple in the diet of the Incas who considered it the "food of the gods." Today, it is most commonly thought of as a grain. However, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. The health benefits of quinoa are numerous. It is extremely high in protein and contains all nine essential amino acids making it a complete protein like meat. It is also loaded with calcium. 1/2 cup of quinoa contains more calcium than a quart of milk. When cooked, it is slightly fluffy and creamy and has a nutty taste. Quinoa is becoming more and more popular in the U.S. today and you can find it in most well stocked grocery stores or health food stores (check the bulk section). This chili lime quinoa is extremely delicious and can be eaten as a main dish or as a side. Pictured with the quinoa is some freshly chopped Swiss Chard :)



Chili Lime Quinoa
1 cup uncooked quinoa
2 tsp canola oil
1 medium onion, chopped
1 (4 ounce) can diced green chilies
3 cloves garlic, minced
12 to 14 ounces vegetable stock
3/4 cup fresh cilantro, chopped
1/2 cup scallions, chopped
2 Tbs lime juice
1/4 tsp salt

In a dry skillet (no oil) toast the quinoa over medium heat, stirring often. This helps to bring out the flavor of the quinoa. After about 5 minutes the quinoa should become aromatic. Take it off the heat, transfer to a fine sieve and rinse with cold water.

In a large pot, heat the oil over medium-high heat. Add in the onion and cook for about 3 minutes. Add the chilies and garlic and cook for another minute. Add the quinoa and the vegetable stock and bring to a simmer over high heat. Once simmering, reduce the heat enough to maintain a gentle simmer. Cover and simmer without stirring for 20-25 minutes until the quinoa is soft, fluffy and most of the liquid has been absorbed.

Add in the cilantro, scallions, lime juice and salt. Mix gently and serve!

Serves about 6 (2/3 cup each).

Pad Thai

Pad Thai is one of Thailand's national dishes. Traditionally, it is a dish that consists of stir-fried rice noodles, eggs, an assortment of vegetables, with some occasional meat thrown in and covered in a light, spicy sauce. This dish was easy to put together and tastes extremely delicious!



Pad Thai
8 ounces rice stick noodles
1/4 cup agave nectar
1/4 cup mirin*
3 Tbs ketchup
3 Tbs tamari or soy sauce
1 1/2 Tbs lime juice
1 Tbs sriracha or another chili sauce
2 Tbs coconut or canola oil
14 to 16 ounces extra-firm tofu, drained, pressed and cut into small cubes
1/2 red onion, cut into 1/4-inch slices
3 cloves garlic, minced
3 scallions, halved lengthwise and cut into 2-inch pieces
2 cups fresh bean sprouts
1 carrot, shredded
1/4 cup fresh cilantro, chopped
1/4 cup roasted unsalted peanuts

To drain and press the tofu, place the tofu in a bowl with a paper or kitchen towel underneath. Take another towel and soak the water off the top of the tofu. Then take another dry towel and place it on top of the tofu with a bowl or can (anything with some weight)on top. Leave the tofu this way for about 15 minutes. With the water pressed out of it, the tofu will cook much better. After the tofu has been pressed, cut it into small cubes.

Fill a large pot about halfway with water and bring to a boil on the stove. Once boiling, put in the rice noodles for about 2-3 minutes. Rinse with cold water, drain and set the noodles aside.

In a small bowl, whisk together the agave, mirin, ketchup, tamari, lime juice, and sriracha. Set the sauce aside.

To bring out a stronger flavor in the peanuts, place them in a dry skillet (no oil or anything) and cook them on high heat for a few minutes until they begin to smell strong and flavorful. This will add to the overall flavor of the dish.

Heat the coconut or canola oil in a 12 to 14-inch wok or skillet over high heat. Add the tofu and cook for about 5 minutes. Add to the skillet the onion and the garlic and cook another minute or so. Add the rice noodles and sauce mixture and cook until everything is well coated in the sauce and heated through. Finally, add in the scallions, bean sprouts and carrots and cook until all the ingredients are well combined and hot. Transfer to plates and top with the cilantro and peanuts.

Serves 4 to 5.



*Mirin is a type of sweet rice wine that is often used in Asian cooking. You can usually find it in the foreign foods section of your grocery store or in an Asian market or health foods store.

Crumb Cake

Even with the lack of snow in SoCal, the holiday spirit has arrived at our house and the festive moods of Thomas and I can be seen around the living room as well as in our cooking. Our Christmas tree is up (which the kitties have terrorized already), a string of glowing blue lights has been placed around our big balcony window and we made crumb cake to go with our Rice Nog. We got the recipe for this crumb cake from Vegan Yum Yum.



Crumb Cake
-Crumb Topping-
8 Tbs margarine, melted (we used Earth Balance vegan margarine)
2/3 cup raw cane sugar
1 tsp molasses
3/4 tsp cinnamon
1 pinch of salt
1 3/4 cup whole wheat pastry flour

Whisk the still warm margarine together with the sugar, molasses, cinnamon, and salt. Add in the flour and mix with your hands to form a thick dough. Let it rest for 10 minutes while you prepare the cake.

-Cake-
1 1/4 cup whole wheat pastry flour
1/2 cup raw cane sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1/3 cup soymilk + 1 tsp apple cider vinegar mixed together
1 Tbs cornstarch (mixed in 1/4 cup water)
2 tsp vanilla
some powdered sugar for dusting

Preheat the oven to 350 degrees. Line an 8x8" baking pan with lightly grease aluminum foil.

Whisk the flour, sugar, baking powder, and salt together. Add in the canola oil, soymilk mixture, cornstarch mixture and vanilla. Whisk until smooth but don't over mix. Pour into the prepared pan.

Break apart the crumb topping into pea-sized pieces with your fingers and spread it all over the cake batter. It will seem like too much crumb topping but don't be shy! Put it all on! It is a crumb cake after all.

Bake the cake for around 35-45 minutes or until the crumb topping is slightly brown and a toothpick stuck in the center comes out clean. Once the cake is done, lift it out of the pan by the foil and place it on a cooling rack for about 20 minutes. Dust with powdered sugar and serve!

Leftovers can be wrapped in plastic wrap or placed in a tupperware and kept at room temperature.

Serves 9.

Tortilla Soup

We got the recipe for this tortilla soup from one of our local restaurants, Real Food Daily. Simply put, it is the most drool inspiring, tummy rumbling, and overall happiness inducing tortilla soup we have ever had. Beware, this soup has a bit of a nose running kick to it so if you want it less spicy simply take the seeds out of the jalapeño. We garnished the soup with homemade tortilla chips (recipe follows below) and cilantro. You can put whatever you want in the soup though! Here are some ideas: store bought tortilla chips, avocado, sour cream, and pico de gallo.



Tortilla Soup
1 Tbp canola oil
2 onions, coarsely chopped
3-4 cloves garlic, finely chopped
1 jalapeño chile, finely chopped
2 Tbs tamari or soy sauce
2 tsp ground cumin
2 tsp salt
1 tsp dried oregano
1/2 tsp pepper
8 cups vegetable stock
1 pound (approx 2 large) tomatoes, coarsely chopped
1/3 cup tomato paste
8 corn tortillas, coarsely chopped
1/4 cup fresh cilantro, finely chopped

Heat the oil in a heavy stockpot over medium heat. Add the onions and garlic and saute for 5 minutes. Add the jalapeño, tamari, cumin, salt, oregano, and pepper and saute for another minute or two. Stir in the veggie stock, tomatoes, and tomato paste. Cover and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for about 10 minutes. Add the tortillas and simmer another 10 minutes.

Blend the soup until smooth in the blender (do it in batches) or use a hand held immersion blender and blend the soup in the pot. Stir in the cilantro and garnish with tortilla chips or whatever you wish!

Serves 6 to 8.



Homemade Tortilla Chips
4 corn tortillas
1 Tbs canola oil
1 tsp chili powder
1/4 tsp salt

Preheat the oven to 350 degrees
Slice the tortillas into 1/8" thick pieces. Toss them in a bowl with the oil and spices. Then spread the tortillas out on a baking sheet and bake them for about 15 minutes or until they're slightly brown and crispy!

Makes about 1 1/2 cups.