Soups and Stews

Sunchoke and Turnip Soup

Sunchokes can be eaten raw, having a water chestnut quality to them, or they can be roasted to caramelize the natural sugars. Here, we first oven roast them with the turnips before turning into a soup.

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Spicy Sweet Potato Soup

Serves 4-6

Spicy Sweet Potato Soup

10 minPrep Time

35 minCook Time

45 minTotal Time

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Ingredients

  • 4 Medium Sweet Potatoes peeled and cut into 1 inch pieces (large chunk)
  • 1 Medium Spanish (yellow) Onion peeled and cut into 1 inch pieces (large chunk)
  • 2 Clove Garlic peeled
  • Water enough to cover by 1 inch
  • 1/2 Cup Grade B Maple Syrup or 1/2 cup Brown Sugar
  • 2 Chipotles in Adobo found in a can in the Hispanic section of Grocery Store
  • 1/4 Freshly Squeezed Lime Juice or Apple Cider Vinegar
  • 1 Cup Milk (Soy, Cow, Rice, Almond)
  • Salt and Pepper to taste

Instructions

  1. Place Sweet Potatoes, Onion and Garlic in 4 quart plus-size pot and cover with water.
  2. Bring to boil and reduce heat to medium. Cook until Potatoes are tender--about 20 minutes.
  3. Remove from heat and cool slightly to make handling easier. Add Syrup and Chipotle Chiles
  4. Transfer to blender (in batches) and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Reduce heat to simmer and add Lime Juice, Milk, Salt and Pepper to order
Cuisine: American, Vegan, Vegetarian |
6.6.15
http://foodsensenow.com/2016/03/spicy-sweet-potato-soup/

By |March 7th, 2016|Recipes, Soups and Stews|0 Comments

Miso Soup with Two Mushrooms

Serves 4

Miso Soup with Two Mushrooms

20 minPrep Time

20 minTotal Time

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Ingredients

  • 6 Cup Water
  • 1/3 Cup Brown Miso Paste Use organic, non GMO Miso ( if possible )
  • 4 Ounce Firm Tofu Cut into small cubes (you could also use cooked leftover chicken)
  • 1 Cup Thinly sliced Shiitake mushrooms
  • 1 Cup Thinly sliced Oyster mushrooms
  • 2 Teaspoon Sesame oil
  • 1 Sheet Nori Cut into small strips
  • 1 Green onion Thinly sliced

Instructions

  1. Bring water to bowl. Stir in Miso Paste, Tofu, Oyster and Shiitake Mushrooms. Reduce to low heat. Simmer for 2 minutes. Add sesame oil. Ladle into 4 bowls and garnish with Nori and Green Onion.
6.6.15
http://foodsensenow.com/2016/03/miso-soup-with-two-mushrooms/

By |March 6th, 2016|Recipes, Soups and Stews|0 Comments

Aromatic Black Bean Chili

You can double or quadruple this chili recipe (just make sure that you have a big enough pot!). It freezes beautifully so that you can have a ready-to-go meal in the freezer when you run out of time to prepare something. By design it is lean and lowfat!

Vegetarian Pho, Triathlon Training and What the Doctor Ordered

It’s so fun to say “tri-ath-a-lon-ing” and it’s even more fun to do it.  Last November, I finally kicked Achilles issues to the curb; trained for a few weeks; ended up with some debilitating foot problem; troubleshot said problem and finally got it somewhat under control (read NO GOUT). […]

By |February 21st, 2016|Fall, Injury, Soups and Stews, Vegetarian|0 Comments