For some reason my birthday got me a little off track with my soup challenge. I wasn't even going to make soup tonight. I had decided that all I wanted to do was go to Love Love and get their hot and spicy teriyaki/vegetable tempura combination plate.
Mark said, "No, let's go home and make dinner." (Which really means, "Let's go home so you can make dinner.")
I don't mind. I usually like to cook. Just not tonight. Even so, the soup and muffins turned out good (might I even pat myself on the back and say radically good). As good as the muffins tasted there's no getting around the fact that they are mud fence ugly.
www.DrFuhrman.com
Serves: 4
Ingredients:
2 large leeks, white and pale green parts only, washed thoroughly
and cut into 1/2 inch slices (I usually substitute 1 onion or several green onions)
3 medium carrots, peeled and chopped
3 cloves garlic, chopped
3 cups shiitake mushrooms, sliced
6 cups low-sodium or no-salt-added vegetable broth
3 cups cooked white beans or 2 (15 ounce) cans low-sodium or
no-salt-added, drained
5 cups watercress, large stems removed
1 teaspoon Herbes de Provence
black pepper, to taste
Instructions:
Heat 1/8 cup water in a soup pot. Add leeks, carrot and garlic and water saute until tender, about 3 minutes. Add mushrooms and cook an additional 3 minutes or until mushroom juices are released. Add vegetable broth, beans, watercress and Herbes de Provence and simmer for 15 minutes.
Ladle half of the soup into a food processor or high-powered blender and puree until smooth. Return to pot. Season with pepper.
Non-vegan option: Four ounces of wild meat or fowl can be added to the soup and then pulled out when cooked and shredded or chopped and stirred back into soup.
Heat 1/8 cup water in a soup pot. Add leeks, carrot and garlic and water saute until tender, about 3 minutes. Add mushrooms and cook an additional 3 minutes or until mushroom juices are released. Add vegetable broth, beans, watercress and Herbes de Provence and simmer for 15 minutes.
Ladle half of the soup into a food processor or high-powered blender and puree until smooth. Return to pot. Season with pepper.
Non-vegan option: Four ounces of wild meat or fowl can be added to the soup and then pulled out when cooked and shredded or chopped and stirred back into soup.
Full Meal Muffins
www.veganlunchbox.com
makes 12 muffins
Ingredients:
1 cup whole spelt flour
1 cup barley flour (or use 1 cup white and 1 cup whole wheat flour in place of spelt and barley if you prefer)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons blackstrap molasses
½ cup apple juice, plus more as needed
2 teaspoons apple cider vinegar
1 zucchini, finely grated (about 1 ½ cups)
½ cup finely chopped or ground walnuts
½ cup currants or raisins (optional, they add a touch of sweetness)
Instructions:
Preheat the oven to 375º. Line a muffin tin with paper liners and spray with nonstick spray.
Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all the flour.
Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.
Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.
1 cup whole spelt flour
1 cup barley flour (or use 1 cup white and 1 cup whole wheat flour in place of spelt and barley if you prefer)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 tablespoons blackstrap molasses
½ cup apple juice, plus more as needed
2 teaspoons apple cider vinegar
1 zucchini, finely grated (about 1 ½ cups)
½ cup finely chopped or ground walnuts
½ cup currants or raisins (optional, they add a touch of sweetness)
Instructions:
Preheat the oven to 375º. Line a muffin tin with paper liners and spray with nonstick spray.
Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all the flour.
Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.
Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.
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