I don’t make single-vegetable soups very often. I’ve eaten enough boring ones to be indifferent. I like a little more texture in my soup than you usually get from a pureed or cream soup. I like my soup to be hearty; I don’t want a light appetizer soup at home. However, I can always come up with counterexamples of tasty or hearty ones.
I’ve made this Miso-Carrot Soup twice now, so it’s clearly one of the good ones. It’s simple and uncomplicated to make, and you feel healthy once you’re finished eating. Plus, this soup is hearty enough that you don’t feel like you still need dinner when you’re done eating it.
Bread Week 9: My friend Kate (hi Kate!) frequents vegan food blogs and has been kind enough to send me gluten-free recipes she comes across. I’m not vegan, but I appreciate recipes that use innovative ways to make food, which vegan recipes do.
My bread for this week is Everything Bagels that happen to be vegan and gluten-free. Bagels aren’t my favorite thing in the world, and so I’ve never made bagels before, which made this an adventure. Wheat bagels are supposed to have a very stiff dough, as there’s not much water added to it. As this recipe didn’t have wheat or gluten development, though, the dough was not very difficult to work with. I had been a little apprehensive about boiling the bagels prior to baking them, but it honestly wasn’t difficult.
Bread Week 7: Sometime in January I came across an article that linked to a recipe for bread that promised to change my life. What caught my eye about this loaf of bread was that it was not only gluten-free – it had no flours in it whatsoever. Not that I mind using rice flour and sorghum flour and almond meal and cornmeal and grinding oats and coconut and so on, but it’s nice to find recipes that don’t involve substitutions for flour. This bread recipe took no leavening and promised to be hearty, crusty, and healthy.
It’s a good loaf of bread to have for breakfast; I also bet it would be great with a hearty, earthy stew. I’m not sure that this loaf of bread has changed my life, but I am glad that it exists.
I tried Calabacitas, another recipe I could make with my zucchini.
This was a very simple recipe. I used 4 cups of diced zucchini rather than half zucchini and half summer squash, and one diced poblano. This was very fast and easy to make.
We had this as a main dish on tostadas. I thought it was very spicy. I enjoyed them, and thought it was a nice change of pace. [Alex said that he enjoyed them fine, but would have liked it if they had had meat in them. Silly Alex.] Give this recipe a try, because it was simple and healthy. Just be sure you’ve got something to balance the heat from the pepper you use.
After all the grilled food, I went on more of a whole foods, salads kick. I made tabbouleh (from an old recipe), and I also decided to make Couscous Salad with Chickpeas.
This recipe came together very easily. I grabbed the wrong measuring spoon and added a quarter teaspoon paprika rather than an eighth teaspoon, but I don’t think this hurt it at all since it was plain paprika rather than smoked. I omitted the cheese.
This picture doesn’t do the recipe justice, because it was really delicious. I had it for lunch for a few days, and I enjoyed it every single time. It was incredibly satisfying. It’s nice to have a meal that I enjoy both cold and at room temperature. Not only was it delicious, with the vegetables and herbs, couscous, and chickpeas, but it was extremely easy and fast to make. I highly recommend this recipe.