janet @ the taste space

Posts Tagged ‘thyme’

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.

Winter One Pot Lentils & Rice + Ultimate Vegan Instant Pot Cookbook review

In Book Review, Mains (Vegetarian) on January 21, 2017 at 8:55 AM

Winter One Pot Lentils & Rice + Ultimate Vegan Instant Pot Cookbook giveaway

I am starting to  look at food in a different way now that we’re starting to feed our baby. I’ve been using my Instant Pot to cook lots of vegetables before I blitz them into purees. At first, we started with simple, single ingredients. Then we moved to combinations and eventually I started making our own meals without salt and then throwing them into the blender for a new puree. Lentils, rice and rutabaga with some spices sounds like an awesome baby puree!

Turns out he loved it! Win! 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 »

Beet Balls and Roasted Potato Salad with a Thousand Island Dressing

In Mains (Vegetarian), Salads on March 12, 2016 at 8:12 AM

Beet Balls and Roasted Potato Salad with a Thousand Island Dressing

It has been a while since I flipped through Terry’s Salad Samurai. I know salads are not just for the summer, but I smiled pleasantly as I looked through the chapters aimed at the colder months. I bookmarked the Beet Balls and Fries Salad after reading Nicole’s raving review, and felt now, during the winter, was a perfect time to whip up a salad featuring root vegetables. Read the rest of this entry »

Rustic White Bean Soup with Cabbage

In Mains (Vegetarian), Soups on February 4, 2016 at 7:08 AM

Rustic White Bean Soup with Cabbage

If I do any editing of my photos for the blog, it is usually to remove dust and scratches from my table. However, because I have deemed this a “rustic” soup, perhaps the scratches are apropos. Or, I simply became overwhelmed by the sheer number of scratches that appeared with this photo. Read the rest of this entry »

Chickpea Cabbage Soup with Dill

In Mains (Vegetarian), Soups on January 17, 2016 at 2:00 PM

Chickpea Cabbage Soup with Dill

Yes, I am still chomping away on my cabbage. When the heads of cabbage are this big, I can usually 4 recipes out of one head. I still have plenty of plans for cabbage, but it might take me a while to share them as I space them out on the blog.

Read the rest of this entry »

Butternut Squash Farinata with Spinach Salad and Pomegranate Vinaigrette + Crossroads Cookbook Review

In Book Review, Mains (Vegetarian), Salads on December 5, 2015 at 11:37 AM

Butternut Squash Farinata with Arugula Salad and Pomegranate Vinaigrette + Crossroads Cookbook Review

It took me a while, but I finally broke out the winter squash. I always feel like I need a few recipes to work through one butternut squash. This one is a winner and I encourage you to try it out.

This Butternut Squash Farinata is basically a variation on my Mediterranean Crustless Chickpea Flour Quiche with winter herbs including thyme and sage speckled with silky orange jewels of butternut squash. Here it is paired with a lovely, albeit optional, Spinach Salad with Farro and a Pomegranate Vinaigrette. Together, it makes such a lovely meal, it is worthy of a special occasion. Read the rest of this entry »

Roasted Beet Burgers + Eat Like You Give a Damn cookbook review + GIVEAWAY

In Book Review, Mains (Vegetarian) on December 1, 2015 at 7:36 AM

DSC_6458

With a bold title, Eat Like You Give a Damn, it seemed fit to share this lovely cookbook around the holidays. With the American Thanksgiving/Thanksliving wrapping up and Hannukah/Christmas season quickly approaching, it should be a season for giving a damn. No?

Eat Like You Give a Damn is a vegan cookbook by Herbivore Clothing’s Michele Schwegmann and Josh Hooten and recently won Vegweb’s Favourite Cookbook of the Year. Read the rest of this entry »

Jerk Tofu and Fried Plantains with Quinoa and Avocado

In Mains (Vegetarian) on September 15, 2015 at 7:56 PM

Jerk Tofu and Fried Plantains with Quinoa and Avocado

A few weeks ago, Rob told me he was taking Friday off of work.

He couldn’t bear to have a full 5-day work week.

I finally was able to join the 4-day workweek for the last few weeks as Rob and I headed out for the weekend to see friends and family via a fun roadtrip.  Read the rest of this entry »

Roasted Ratatouille with Basil Pistou

In Sides on September 12, 2015 at 8:03 AM

Roasted Ratatouille with Basil Pistou

Despite making quite a few excellent dishes with eggplant, it is not an ingredient I turn to instinctively. It is probably because I almost killed Rob with his asthma when I smoked them in our house. I still think that is the best way to make smoky soft eggplant and with our new BBQ, Rob has lifted the smoky eggplant ban.
Read the rest of this entry »

Jamaican Spiced Plantain and Tofu Skewers

In Mains (Vegetarian) on August 4, 2015 at 6:51 AM

Jamaican Spiced Plantain and Tofu Skewers

We finally branched out from our standard veggie burger and grilled vegetable routine.

A delicious routine but still a new routine.

Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.

Jamaican Spiced Plantain and Tofu Skewers

I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.

I served this to guests and they raved about it. I hope you like it, too.

Enjoy!

Jamaican Spiced Plantain and Tofu Skewers

Other Jamaican Jerk inspired recipes shared previously:

Caribbean Soy Curled Sloppy Joes with Creamed Spinach

Cocoa jerk tofu tacos

Jamaican jerk and plantain soup

Jamaican Jerk tempeh wraps

I am sharing this with Meat Free MondaysNo Waste Challenge and Vegetable Palette for reds.

Read the rest of this entry »

Jamaican Jerk Plantain Soup

In Mains (Vegetarian), Soups on January 8, 2015 at 7:35 AM

Jamaican Jerk Plantain Soup

Woosh! Can you see the steam? One perk of the black background, although it also picks up the dust, too! HA!

Hope you are keeping yourself warm during this recent freeze. It was -30C/-22F overnight with wind chill. It is times like this that you can remind yourself: only a few short months until our wedding/honeymoon in the Caribbean. And then you remind yourself: WHAT ELSE DO I NEED TO DO???? Thankfully my Mom keeps reminding me of all things I don’t know: making the veil, finding something borrowed, etc. While Rob and I take care of the very hard decisions: garifuna dancers vs firedancer (we chose both!!) and where to go for photos (beach vs jungle… vs where are cliffs.. we want cliffs).

In any case, here is another bowl of a warm, vibrant soup/stew. Jamaican jerk inspired with allspice and thyme (and also cinnamon, cloves and nutmeg) with colourful red bell peppers, yellow plantains and chickpeas with a sprinkle of green onions swimming in a fragrant coconut broth. This is not a hot and spicy soup (like most things jerk), so add as much heat as you like.

Are you already longing for the summer?

Jamaican Jerk Plantain Soup
I am sharing this with Souper Sundays, Recipe Clippings, and Vegetable Palette.
Read the rest of this entry »

Mediterranean Chickpeas Braised with Brussels Sprouts, Kale & Sun-Dried Tomatoes

In Mains (Vegetarian), Sides on November 23, 2014 at 7:44 AM

Pan-Roasted Chickpeas Braised with Brussels Sprouts

Turns out our furnace problems were solved with a new thermostat. Thank goodness it was such an easy fix. It will be a bit warmer over the next few days which is perfect for us. It will melt the snow and allow us to rake all the leaves we had neglected earlier before winter resumes again later in the week.

Hearty winter fare is back into my kitchen for good and this was a delicious side, and could definitely work if you are looking for a something different for a holiday meal. Brussels sprouts are braised with chickpeas, kale and sun-dried tomatoes along with Italian-inspired seasonings. I thought this was excellent. Highly recommended.

What are you planning to serve for Thanksgiving?

Pan-Roasted Chickpeas Braised with Brussels Sprouts

I am sharing this with this month’s Eat Your Greens and Cook Your Books.

Read the rest of this entry »

Sweet Potato Vegan Shepherd’s Pie with Coconut Whipped Sweet Potatoes

In Favourites, Mains (Vegetarian) on November 6, 2014 at 7:28 AM

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

Even for me, this recipe seems a bit long and bothersome. However, I implore to try it out.

Let’s break this recipe down so it is not too daunting. Thankfully, even the sweet potato coconut mash topping could stand-alone on a Thanksgiving spread.

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

First, start with roasting your sweet potatoes. I honestly would have double next time. I would not judge you if the potatoes never made it to the shepherd’s pie.

I started with my favourite recipe for Roasted Sweet Potatoes (Low and Slow) which coaxes and highlights their natural sweetness. I made them the night before so this recipe would work fabulously with leftover roasted sweet potatoes, too. Despite roasting 3 big potatoes, I wanted more volume. I ran out of drinkable non-dairy milks so I grabbed a can of lite coconut milk. Just a touch whipped into the spuds created a silky sweet puree. Inspired by Candle Cafe’s Paradise Casserole’s mash, I added some miso as well. You could stop right here with a delicious side.

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

Let’s pretend you still want to make the whole shepherd’s pie, though. I used a mix of beans, which along with carrot, mushrooms and sun-dried tomatoes had a nice texture. Balsamic vinegar and nutritional yeast added a nice depth and if you have red wine, that would work well here, too. I used a pressure cooker for my lentils, overcooking them slightly, but this was a great way to use them. I also slightly overcooked my butter beans (pressure cooker equilibration issues) but the butter beans were a fantastic counterfoil to the smaller bits. They don’t call them butter beans for nothing. Rancho Gordo’s Florida butter beans were silky smooth, almost like butter! 😛

I tried to have a good sweet potato-mash to filling ratio, with a decent height with the mash. I chose a smaller but high casserole dish, as opposed to a 9×13″ pan. I think it worked out really well. The sweet potato mash makes this a less traditional shepherd’s pie but since it is vegan, can I really claim any authenticity?

Sweet Potato Vegan Shepherd's Pie with Coconut Whipped Sweet Potatoes

I am sharing this with Bookmarked Recipes and My Legume Love Affair.

Read the rest of this entry »

South Carolina Mustard Barbecue Sauce (Tomato-Free)

In Favourites, Sides on September 23, 2014 at 6:54 AM

South Carolina Mustard Barbecue Sauce

WOAH! Stop the presses. Where have you been all my life?

No seriously.

I always thought barbecue sauces were tomato-based. This barbecue sauce has no tomato in sight. Instead, the base is from mustard and vinegar. It is amazing what a little blackstrap molasses can do to herald a sauce into the barbecue family.

The ultimate barbecue sauce is probably a very touchy/personal topic for many, especially in the US, with each region having their own spin on their special sauce for grilling. While in Texas, I didn’t go for barbecue, but I seem to be homesick for my time in Houston and bringing the barbecue back to Toronto.

However, this is not Texas-style barbecue sauce, it hails from South Carolina. Mustard-loving Germans added a barbecue twist to their local sauce and it is wonderful. Not too sweet, a heavy hand with the vinegar and a perfect punch from the savoury spices. A perfect mix for me and my love of all things mustard.

I haven’t quite decided what to do with this sauce yet. I was originally going to toss it with some tofu and veggies and then bake it, but now all I want to do is keep it. Why use that all in one go?

What is your favourite barbecue sauce and what do you like to do with it?

PS. I am sharing this with Credit Crunch Munch and this week’s Virtual Vegan Potluck.

Read the rest of this entry »