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Veggies

Fire Roasted Peppers

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Fire Roasted Peppers
 
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A childhood memory for me. You certainly can buy these in jars at your grocer, but roasting them yourself is so simple and fun. I think you get more of a smoky sweet flavor and I love how my house smells afterwards. There are endless dishes to enjoy your peppers with - toss with olive oil, garlic, and herbs, use in pasta dishes, an accompaniment to cheese boards, salads, antipastos, pizza, eggs, and so much more. Roast on your stove top burner, a gas or charcoal grill, or your broiler.
Author:
Recipe type: Veggies
Ingredients
  • Peppers
  • Brown paper bags
Instructions
  1. Roasting over an open flame (stove top or grill) is my favorite way to do this.
  2. Place the peppers on the flame over medium to high heat.
  3. Let them roast for 20 minutes, using tongs to give them quarter turns every few minutes until they become charred and soft. You want them to become completely black and blistered.
  4. Once roasted you will need to steam the peppers.
  5. Remove from broiler and place them in a brown paper bag; close tightly for about 15 minutes or until cool enough to handle.
  6. You can also place them in a bowl and cover with a dishtowel for 15 minutes.
  7. Peel the charred skin off the peppers with your hands; you can run under water if needed.
  8. Slice the peppers vertically and cut out the stem and remove the seeds.
  9. Slice them as you wish.
  10. Enjoy!
  11. See my 'how to' video here: https://www.youtube.com/watch?v=pG9AKx7awnM
 

Creamy Broccoli Soup with Sautéed Tamari Mushrooms

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Creamy Broccoli Soup with Sautéed Mushrooms
 
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This creamy vegan version of broccoli soup is wonderful throughout the seasons as it is light and satisfying. It’s also very forgiving so feel free to add other veggies and spices.
Author:
Recipe type: Vegan Soup
Serves: Serves 4
Ingredients
Soup
  • 1 large bunch broccoli, stems and florets, chopped in small chunks.
  • 1 large onion, chopped
  • 1-2 garlic cloves, whole or minced
  • 1 medium potato, cubed (any variety)
  • 1 small carrot, chopped
  • Pinch of crushed red pepper
  • 1-3 tablespoons olive, coconut, or avocado oil
  • Sea salt & pepper to taste
  • 3 cups of water of stock
  • 1.5 cups milk (coconut or almond are my favorites)
  • Big bunch of your favorite herbs - cilantro, parsley, or basil are the ones I usually end up with.
Mushrooms
  • 8 ounces of your favorite mushrooms (I used crimini)
  • 1 tablespoon olive or coconut oil
  • 1-3 tablespoons tamari or coconut aminos
Instructions
  1. Saute broccoli, onion, garlic, potato, carrot, and red pepper with olive oil in a large soup pot. Cook for about 10-15 minutes until everything begins to soften.
  2. Add your water or stock and bring to a boil.
  3. Simmer for 15-20 minutes until potatoes are cooked through.
  4. Turn off the heat and let the soup cool for 20-30 minutes.
  5. Once cool, add your herbs and puree with an immersion blender or high speed blender. If using a regular blender you can mix 2-4 cups at a time, then transfer to a bowl. Transfer the entire mixture back to the pot on low heat.
  6. Add the milk, salt and pepper and stir until it heats through.
Mushrooms
  1. Slice the mushrooms and add them to a pre-heated cast iron pan, or sautée pan.
  2. Add the oil and stir for a few minutes on high heat.
  3. Add the tamari/coconut aminos and stir until most of the liquid is absorbed.
  4. Top the mushrooms on the soup.
*Notes:
  1. I sometimes will use about ½ cup of white wine in place of the stock/water.
  2. A sprinkle of nutritional yeast, lemon juice, or sesame seeds are a nice topping for this soup along with the mushrooms.
 

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