janet @ the taste space

Posts Tagged ‘celery’

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

In Mains (Vegetarian), Soups on January 28, 2017 at 8:01 AM

 

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

You know it is a great soup when I make it two weeks in a row. It is not often that I repeat recipes in such rapid succession, but I only ate 2 servings and had planned to share it with our baby. I thought it was ok for him until I realized I used broth powder with salt in it.

Round two was solidified. Without any vegetable broth. The necessary salt was added after we removed baby P’s portion.

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

This soup is very versatile. I was drawn to it because I bought 5 lbs of rutabagas (which I’ve used already). Other root vegetables could easily be used in this soup. The original recipe called for regular potatoes but I used sweet potatoes. Parsnips or turnips would also be lovely. The trick is to chop them into small bite-sized pieces. I added in lentils, which, when partially pureed, made Rob compare this to beef soup. I think a touch of marmite would also be lovely (not suitable for babes, though, so I haven’t tried it yet).

 

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

I must admit I was drawn to this book because it is more about root cellars than recipes, and we have a love-hate relationship with our cold room. Too hot in the summer and too cold in the winter. However, this winter has been pretty mild, so we haven’t had too many frozen veggies yet. I haven’t had a chance to thoroughly go through the information about root cellars, but hope to at one point. I’d love to perfect our cold room and use this book to make it better.

In the meantime, this soup is simply delicious and a winner in its own merit.

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada or the United States. To be entered in the random draw for the book, please leave a comment below telling me about your experience with a root cellar. Do you have one? If not, do you want to make one? The winner will be selected at random on February 12, 2017. Good luck!

Root Cellar Medley Soup + Complete Root Cellar Book GIVEAWAY

Root Cellar Medley Soup
Courtesy of The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes, reprinted with permission by Robert Rose

Author’s note: You can change up the vegetables you use in this soup to suit your tastes or what’s left in your stores.

1 tbsp vegetable oil                                15 mL
1 small onion or leek (white and light green part only), chopped
1 cup diced carrots                               250 mL
1 cup diced peeled potatoes             250 mL (Janet’s note: I used sweet potato)
1 cup diced rutabaga or turnip          250 mL
1/2 cup sliced celery                               125 mL
1/2 tsp dried thyme                                    2 mL (Janet’s note: I used 1 tsp)
4 cups reduced-sodium ready-to-use
 vegetable or chicken broth (approx.) 1L (Janet’s note: I used 5 cups since I added lentils)
1 cup dry brown lentils, rinsed and drained (Janet’s addition)
2 tbsp tomato paste (optional)            30 mL
2 tbsp white wine vinegar or cider vinegar 30 mL
1 tsp salt, or to taste                              5 mL
1/4 tsp freshly ground black pepper, or to taste    1 mL
Chopped fresh parsley

  1. In a large pot, heat oil over medium heat. Add onion and sauté for about 3 minutes or until starting to soften. Add carrots, potatoes, rutabaga, celery and thyme; sauté for 5 minutes or until carrots start to soften.
  2. Add stock and lentils (if using) and bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer for about 20 minutes or until vegetables are very soft.
  3. Whisk in tomato paste (if using) and vinegar. Simmer, uncovered, stirring occasionally, for 5 minutes. I used an immersion blender to partially blend the soup. Season with salt and pepper. Ladle into warmed bowls and garnish with parsley.

Makes 4 to 6 servings.

Tip: When chopping or dicing vegetables for soup that won’t be puréed, keep in mind that the pieces should fit nicely on a spoon, allowing room for at least two pieces per spoonful, to keep each bite flavorful.

Courtesy of The Complete Root Cellar Book: Building Plans, Uses and 100 Recipes by Steve Maxwell & Jennifer MacKenzie © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

Credit for cover image: Colin Erricson

Contest Rules: No purchase necessary. Contest period begins Saturday, January 28, 2017 and ends Sunday, February 12, 2017. For American and Canadian residents only. Approximate retail value US$24.95. Enter by writing a comment answering the prompt for a chance to win.  Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.

Slow Cooker Creamy Sweet Potato & Peanut Stew + Plant Pure Nation Cookbook giveaway

In Book Review, Favourites, Mains (Vegetarian) on October 15, 2016 at 8:08 AM

Slow Cooker Creamy Sweet Potato & Peanut Stew

I always loved eating peanut butter, but I ate even more of it while pregnant. Breastfeeding brought a whole new level of hunger as I build a new human and possibly even higher levels of consumption. It is usually limited to breakfasts and desserts, and even though I had stirred it into stews before (hello, African Sweet Potato and Peanut Stew), this version is easily made in a slow cooker, simplifies the spices with curry powder, swaps chickpeas for kidney beans and I love how effortless the frozen spinach brings another layer of goodness. The coconut milk and peanut butter make for a creamy base that is deliciously paired with the sweet potatoes and carrots. I added some peanuts for garnish, but the crunch was a fun treat when they were immersed in the stew, too. Read the rest of this entry »

Zucchini and Quinoa Cajun Stew (aka Vegan Gumbo without Okra)

In Mains (Vegetarian) on May 7, 2016 at 8:40 AM

Zucchini and Quinoa Cajun Stew

I thought this was going to be a monumental event: my first recipe with celery.

Turns out, I am just forgetful. The blog never forgets, though. While I remember buying some celery while in Houston, it was obviously when I made (at least) the latter recipe.

  1. Green Apple Kale (and Celery) Juice
  2. Black Eyed Pea and Collard Green Chili

Read the rest of this entry »

Green Apple Kale Juice + Superfoods Juices Cookbook Giveaway

In Book Review, Drinks on May 12, 2015 at 6:56 AM

Green Apple Kale Juice + Superfoods Juices Cookbook Giveaway

I may have returned back to work full-time but slowly rekindling my interest in eating and blogging. Post-op, I found I had very little appetite but once I had enough energy, I was pretty excited about what I wanted to experiment with: juicing. With a tender digestive system (I always found this an all-too-common description amongst HLBs, albeit completely relevant in my case after a surgery), I knew I needed lots of nutrition without fibre overload. Green juice to the rescue.

I inherited my grandmother’s old juicer and must admit that I have only made homemade juice a handful of times. These past few weeks the old juicer was a real trooper. I also learned it was incredibly hard for me to juice kale and greens, although perhaps the hardest part was juicing the stem because once I stopped that, it went much smoother. I also found it easier to juice a lot at once so that I only had to clean the juicer once. With a quick shake, the juice lasts a few days in the fridge.

I played around with a few juices from Superfood Juices and my favourite was this green juice with kale, cucumber, celery and green apple. Yes, I even included the celery since it was not too much and it added a savoury hit to the juice. Beautifully balanced, light and not too sweet. It was lovely.

The juices in Superfood Juices are unique, yet approachable. Fruits and vegetables themselves are superfoods and this book aimed to include extra “superfoods” as well, such as coconut water, maca, cacao powder, acai berry powder, and also (more unusual) sea buckthorn berry juice, mangosteen juice, aronia berry juice and noni juice. This specific green juice also called for spirulina which I omitted without problems. There are suggestions for substitutions (like swapping unsweetened cranberry juice for aronia berry juice) but they are usually highlights to a recipe and could easily be omitted.

The recipes are enticing: honeydew mint chia fresca, mandarin ginger kombucha spritzer, kale martini, warm spiced fresh cider, carrot maca juice, but also seemingly impossible combinations like carrot ginger ice cream or chocolate-mint noni soft serve. A few more down-to-earth options are present too: strawberry rhubarb juice, cantaloupe ginger juice and celery greens juice.

Green Apple Kale Juice + Superfoods Juices Cookbook Giveaway

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the book, please leave a comment below telling me about your favourite juice flavour combination. The winner will be selected at random on May 20, 2015. Good luck!

Recipes from Superfood Juices spotted elsewhere:

Berries and Cream Juice

Carrot Maca Juice

Spectrum Juice (Carrot, Beet, Apple, Kale, Lime)

Spinach Pear Juice

Sweet Potato Protein Juice

Watermelon Goji Berry Juice

I am sharing this with Bookmarked Recipes and Simple and In Season.

Read the rest of this entry »

Black-Eyed Pea and Collard Green Chili & JL’s Vegan Pressure Cooking Giveaway

In Book Review, Mains (Vegetarian) on December 16, 2014 at 8:17 AM

Black-Eyed Pea and Collard Green Chili

Need a great idea for a gift? How about a pressure cooker along with a new cookbook.

Pressure cookers are not so scary. In fact, they are pretty awesome.

I have mentioned it only in passing, but Rob gifted me a pressure cooker for my birthday and I have been experimenting with it over the past few months. At first, I was experimenting with cooking different beans and grains. It felt awesome to think “I want some cooked chickpeas” and an hour later, after adding the dried beans to the pressure cooker, I had myself some chickpeas. The no-soak required beans has alleviated my freezer congestion (I oftentimes freeze leftover beans) and made me more creative in the kitchen.

First of all, let me not mislead you: Pressure cookers need time to come up to pressure. In my machine, it takes 20 minutes. So while it may seem incredible that you only need to cook black eyed peas for 6-8 minutes, that is in addition to a 20 minute warm up and more minutes cool down (unless you release the pressure manually). I have an electric machine, so that benefit is that it does not need a burner on the oven and you can safely walk away while it does its thing. The downside is that it does not come up to as high a pressure as the stovetop ones, which is what most cookbooks cater to. Also, any recipes that all for sauteing need a separate skillet. There are pros and cons of each, as JL points out in her fabulous new cookbook, Vegan Pressure Cooking (available online now! it arrived early!).

JL's Vegan Pressure Cooking

In addition to her approachable FAQ on how to begin pressure cooking, she also has a host of recipes to start you on your new pressure cooking journey. She answers your looming fear: How can I avoid blowing up my pressure cooker? as well as Why do cooking times vary? Which pressure cooker should I buy? and How does an electric pressure cooker differ from a stove top pressure cooker? She has reference tables for pressure cooking vegan staples (vegetables, beans and grains) and her recipes are categorized similarly.

In her Beans and Grains chapter, she includes basic recipes like Italian lentils but also (slightly) more involved recipes like Dill Long-Grain White Rice; Oat, Amaranth and Carrot Porridge and Cinnamon-Curried Chickpeas. In her Soups and Stews chapter, her recipes span Chik’n Lentil Noodle Soup, very Veggie Split Pea Soup and Tofu Chickpea Artichoke and Potato Soup. Personally, those looked like one-pot meals to me, but JL has even more one-pot meals in chapter four including Gingered Adzuki Beans, Greens and Grains; Vegan “Bacon” and Cabbage and Soy Curl Mac ‘n Cheese. If you thought this was all beans and grains (yes, all the beans are dear to my heart), she also has a chapter for meal helpers and veggie sides which highlights recipes like steamed kabocha squash, savoury root vegetable mash, rosemary and thyme Brussels sprouts, and jackfruit and sweet potato enchiladas. Chapter six is for sauces and dips, and JL has a trick for her pressure cooker hummus and other savoury options like dal dip and ginger-cinnamon white bean gravy. And when you thought there was nothing more to make in the pressure cooker, the last chapter is for dessert! JL uses beans in a coconut-gingered black bean brownie but also includes recipes that rely more on the pressure cooker such as easy applesauce and peachy butter.

I think you know may understand why I may want another pressure cooker. I want to make all the things. Thankfully, I have had the cookbook for a while and managed to squeeze out a new recipe each weekend. In theory a pressure cooker may help me cook more often, but old habits die hard and I like my weekend batch cooking. Thankfully, I was able to share my favourite recipe thus far: JL’ Black-Eyed Pea and Collard Green Chili. Only after I got the photos, did I realize it was from her cover. Good choice, JL, good choice. Also it is a good thing I am not your photographer. 😉

In any case, I even added JL’s suggested 2 cups of celery and as a confessed celery hater, it was still very good. I still really liked it. The tomato sauce was deliciously savoury and worked well with the black eyed peas. This recipe, like nearly everything in the cookbook, could easily be adapted to use without a pressure cooker. You would just need to wait a bit longer. With that being said, I really think this is a good, solid vegan cookbook, pressure or no pressure cooker. I love its focus on quick and easy cooking featuring whole foods.

Black-Eyed Pea and Collard Green Chili

Recipes from Vegan Pressure Cooking found elsewhere:

Black Bean and Sweet Potato Stew

Curried Mung Bean Stew

New World Székely Goulash

Quinoa-Millet-Pea Bowl

Umami Anasazi Beans

Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me whether you have a pressure cooker (and if so, your favourite thing to make in it). A bonus entry for a second comment telling me about your favourite recipe by JL. The winner will be selected at random on December 22, 2014. Good luck!

PS. I am sharing this with this week’s Virtual Vegan Potluck.

Read the rest of this entry »