Recipe Category Archives: Vegan Recipes

Chickpea Kabocha Squash Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, with Garden Vegetable Levana Nourishments

chickpea kabocha squash soup lmr

Kabocha Squash Soup is a great Sephardi Favorite.

Kabocha squash is an extremely versatile vegetable. It is my favorite of all squashes because it has the most flavor and meat, and is naturally sweet. If you have kabocha squash leftovers, you can use in omelets, smoothies, and stir-fry dishes.

Nothing easier than roasting a whole Kabocha

Simply roast it whole, skin and all, at 375*F for 1 hour, remove the seeds, and blend. If you intend to use it for another dish (say, roasted slices), take it out half way through cooking, when it is barely soft, half it, scoop out the fibers and the seeds, and slice. Smear the slices with a little olive oil, sea salt and your favorite seasonings (I love it with sage and cinnamon), arrange them in one layer, and cook 15-20 more minutes.

In a pinch, use natural canned pumpkin, marked 100% pumpkin

Be sure to choose a natural brand of canned chickpeas.

Freeze leftover soup by the quart.

You’ll be happy you did!

 

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Cabbage Sauerkraut Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

cabbage sauerkraut soup lmr

My Sauerkraut soup stars cabbage in two forms: Fresh, and Fermented.

I look for every excuse to use the humble cabbage, like in this cabbage sauerkraut soup. Talk about gastronomie sans argent, with nutrition worth its weight in gold.

Cabbage and caraway have a natural affinity, and team up with the potatoes to produce this delightfully funky cabbage soup.

The addition of the fermented sauerkraut in this cabbage sauerkraut soup makes it a wonderfully healthy choice, spreading the cabbage love thicker still, and adds such intense  flavor that the addition of any meat product becomes virtually superfluous. I hope you always welcome, as I do, a delicious vegetarian soup!

I love this cabbage sauerkraut soup nice and chunky, and the clear broth is delightful. However, when kids are involved, I will cream it with an immersion blender. Creaming this cabbage soup is an innocent trick I use to get kids to eat it: while they might discard the ingredients they can spot in the soup, they will greatly appreciate the sum total of all these “controversial” and totally undetected ingredients: Trust me: Tried and true!

If a very low carb soup is what you are after, no problem substituting celery root for the potatoes.

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Roasted Carrot Parsnip Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

carrot parsnip soup lmr

 Carrot Parsnip Soup

Carrots and parsnips are a flavor marriage made in heaven. Roasting the vegetables is a simple step which intensifies the flavors even further.

Once your vegetables are roasted, your soup is almost ready!

Roasted carrots and parsnips, like all roots, add a pleasing smoked layer of flavor to the finished carrot parsnip soup. So delicious you might be tempted to roast more, and munch on the rest.

Rather than peel the carrots and parsnips, use a vegetable brush to scrub them, so as not to lose their intensely flavored skin.

Root vegetables go beautifully with cinnamon: Don’t skip it!

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Creamed Zucchini Fennel Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

zucchini fennel soup

Fennel Soup is pure white silky seduction.

Many Americans have yet to get turned on to fennel soup and fennel in every shape and form!

Hoping this soup will do the trick! Whenever I get a chance to sneak in those veggies that are somewhat neglected in America, and beloved beyond, trust me I am there: So for today, that star stepchild is Fennel! Both Fennel and anise seeds are very frequent players in many of our Moroccan dishes, whether sweet and savory. In addition they make our bread beautifully fragrant. It works its unseen magic and yields a silky texture and a sweet – but not cloyingly sweet – and refreshing flavor.

Cooking fennel in fish and chicken dishes will form a beautiful white saucy firm-tender side dish, while throwing it in salads will add a wonderful crunch. Think of the red white and green trinity, fennel-tomato-basil: It’s fantastic!

The caloric content of fennel is ideally low. A real nutritional bargain too!

We want to keep this fennel soup nice and pale (no colors), a sort of trompe l’oeuil Vichyssoise, therefore be sure you use yellow zucchini.
By the way my fennel soup is good year-round, because it is perfect served hot or chilled.

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Chunky Cabbage Soup Recipe

By on March 19, 2017 in

adapted from Levana Cooks, using Garden Vegetable Levana Nourishments

cabbage soup

This cabbage soup tastes so luxurious I often serve it at holiday meals.

So don’t even hesitate! Please don’t get me wrong: I know how humble something like cabbage soup sounds, but just wait till you see how delicious it is: My guests love it! It’s not just the taste that will knock their socks off; it is also about how exciting it is to get something fantastic with something so plebeian.

Cranberry sauce is the secret ingredient in this cabbage soup: It works like a charm!

Naturally sweet and sour! It is vegetarian too, like the overwhelming majority of my soups.

Give the food processor all your grinding and all your shredding to do in a jiffy!

The soup freezes beautifully, so don’t divide the recipe: Freeze!

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