This has truly been an odd week.
In other news: Today was supposed to be my debut as a cooking class instructor at Whole Foods in Scottsdale. Sadly, it is going to have to be rescheduled due to a pesky cold. I have been talking with the lovely Marketing Director, Lisa Wilson, about when it can be rescheduled. I will make sure to post once we have scheduled the new date.
Now, you might ask, how would someone who eats such a veggie and nutrient rich diet succumb to a little cold? Well my dear readers, there are some other key factors to keeping that immune system fired up. Never underestimate the importance of a good night's sleep. It is the time when the body repairs and rebuilds itself. I'm not sure why I still think I can stay up late and get up at 430am and stay bright-eyed and bushy-tailed! Yep, I'm a 21 year old living in a 40-something's world.
On to yet another silver lining...OK so I won't be able to share (in person) some great vegan cooking tips and food with you today, but I can share some of that awesomeness here. I will spend my down time doing some more research for Vegan MOFO (month of food) coming in October. My theme is going to be COOKBOOK MANIA! I'll be featuring some new and classic vegan cookbooks for the entire month. There will be informative reviews, great pictures, maybe even a recipe excerpt or two. Here is the most exciting part...GIVE AWAYS!!!!! There will be at least 12 brand spanking new vegan cookbooks up for grabs during the month. Several of the titles are from the VegNews 2012's Ten Must Buy Vegan Cookbook List!
A dear friend of mine swears some of my soup recipes have magical healing powers. So I will be making some of that today. I am also going to re-post the recipe here for your viewing pleasure.
Thanks for your understanding of this week's challenges. I am going to work at moving some of my previous posts to this site; moving the recipes first because cooking is king!!
Garlic Wonder Soup
Makes 6 servings
1 tablespoon olive oil
1 small white onion, roughly chopped
10 large cloves garlic, minced
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup marsala wine (not sweet)
1 cup butternut squash, 1/2 inch dice
4 cups vegetable broth
1 bay leaf
4 oz cremini mushrooms, sliced
1/2 pound kale, ribs removed chopped, about 2 1/2 cups after ribs are removed
1 can navy beans with liquid
In a 4 quart heavy bottomed pot over medium heat, saute onion, until slightly golden, about 7 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in thyme, black pepper and salt and saute for another minute. Pour in marsala wine to deglaze pan, scraping any bits off the bottom of the pot. Saute for another minute or two until liquid is reduced by half. Reduce heat to low. Add cubed butternut squash and saute until it is just starting to slightly caramelize, about 3-5 minutes. Add vegetable broth and bay leaf. Increase heat and bring to a boil. Turn heat back down to medium low and simmer for about 10 minutes, or until butternut squash is al dente. Add mushrooms and simmer for 5-10 more minute until mushrooms and butternut squash are soft. Add kale and simmer for about 5 more minutes. Add navy beans with their liquid and simmer until they are heated through. Salt and pepper to taste. Serve with crusty bread and feel the wonder! Oh yes and don't forget to brush your teeth after :)
Makes 6 servings
1 tablespoon olive oil
1 small white onion, roughly chopped
10 large cloves garlic, minced
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup marsala wine (not sweet)
1 cup butternut squash, 1/2 inch dice
4 cups vegetable broth
1 bay leaf
4 oz cremini mushrooms, sliced
1/2 pound kale, ribs removed chopped, about 2 1/2 cups after ribs are removed
1 can navy beans with liquid
In a 4 quart heavy bottomed pot over medium heat, saute onion, until slightly golden, about 7 minutes. Add garlic and saute until fragrant, about 30 seconds. Stir in thyme, black pepper and salt and saute for another minute. Pour in marsala wine to deglaze pan, scraping any bits off the bottom of the pot. Saute for another minute or two until liquid is reduced by half. Reduce heat to low. Add cubed butternut squash and saute until it is just starting to slightly caramelize, about 3-5 minutes. Add vegetable broth and bay leaf. Increase heat and bring to a boil. Turn heat back down to medium low and simmer for about 10 minutes, or until butternut squash is al dente. Add mushrooms and simmer for 5-10 more minute until mushrooms and butternut squash are soft. Add kale and simmer for about 5 more minutes. Add navy beans with their liquid and simmer until they are heated through. Salt and pepper to taste. Serve with crusty bread and feel the wonder! Oh yes and don't forget to brush your teeth after :)
That sucks about the whole blogger screw up, you’d think they’d at least give you an idea of when it will be corrected.
ReplyDeleteI can’t wait for mofo! I’ll definitely be checking in on your theme and I’m sure by the end I’ll have a new list of cookbooks to buy.
Hope you feel better soon, and get some sleep!
Ouch about the blogger thing, I saw your notice that it was acting weird via Google RSS. Which now I have found this lovely blog also to add to my list of reading blogs. I'm going to keep an eye out during mofo on your blog since your doing cookbook mania. It's my first year with mofo and I'm going to do a month of pinned pinterest recipes.
ReplyDeleteIt was crazy. No communication at all. I'd like to move my blog to another service, but there is that whole learning curve thing. I am super excited about MoFo. I can't believe how many publishers responded. I think I have 14 books in all!
ReplyDeleteNice Post, Thanks For Sharing With US.
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