Vegetarian French Onion Soup

Vegetarian French Onion Soup

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Serves: 4

Ingredients
  • 2 large yellow or sweet onions
  • 2 large red onions
  • 2 tablespoons butter
  • 1 clove garlic, finely minced
  • 2 thyme sprigs
  • 2 bay leaves
  • 1 teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 5 cups vegetable or mushroom broth
  • 3 tablespoons Balsamic vinegar
  • 1 loaf small French baguette
  • 1 cup shredded Gruyere cheese
Directions
  1. Peel and cut onions in half and then finely slice the halves lengthwise.
  2. Melt butter in a large soup pot or a Dutch oven on medium heat. Once the butter is melted, add the onions. Add pinch of salt and let the onions sweat for 10 to 12 minutes without stirring.
  3. Stir and let the onions caramelized until dark golden brown on low heat, stirring occasionally. It will take 45 minutes to an hour.
  4. Add garlic, bay leaves and thyme and sauté for 30 seconds. Add the broth and season with salt and pepper. Simmer the soup for 15 to 20 minutes.
  5. Remove the thyme sprigs and bay leaves. Add balsamic vinegar and simmer for 5 more minutes.
  6. Heat the broiler and place the wire rack on top shelf. Cut four ½ inch thick slices of bread. Place the slices on a baking sheet and broil it until golden brown, about 1 minute.
  7. Ladle the soup in four oven safe bowls, leaving space on top for slice of bread. Place the bread slice on top with broiled side down and top with cheese. Place soup bowls on a baking sheet and broil it for a minute or until cheese is melted. Serve immediately.

 

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Tuscan Bean and Kale Soup

Tuscan Bean and Kale Soup

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Cook time: 

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Serves: 4

Ingredients
  • 5 tablespoons olive oil
  • 1 medium onion, small diced
  • 3 cloves garlic, finely minced
  • 2 thyme sprigs
  • 1 teaspoon red chili flakes or to taste
  • 2 cups vegetable broth or water
  • 2 15.5 oz. cans cannellini beans
  • 1 bunch Tuscan kale, chopped
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • ¼ cup freshly grated parmesan cheese
Directions
  1. Drain and rinse the beans from two cans. Set aside.
  2. In a medium soup pot or a Dutch oven, heat 3 tablespoons oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, chili flakes, thyme sprigs and sauté for a minute. Add water or broth and bring to a boil.
  3. Add beans, kale and season with salt and pepper. Stir everything well. Cover the pot and let the soup cook for 15 to 20 minutes or until the kale is tender and wilted. Remove the thyme sprigs, adjust the seasoning.
  4. To serve, ladle the soup into soup bowls and drizzle about ½ tablespoon of olive oil on top of each bowl. Top the soup bowls with cheese and serve with grilled or toasted crusty bread.

 

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Fideua

A wok pan of Fideua
Fideua

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Cook time: 

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Serves: 8

(Spanish Pasta) This is a vegetarian version of recipe adapted from Chef Ken Oringer’s recipe of Fideua.
Ingredients
  • 1 lb. angel hair pasta
  • 3 tablespoons extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 cup any variety of mushrooms, cut into bite size pieces
  • 2 cups assorted vegetables like cauliflower, bell peppers, carrots, etc., cut into bite size pieces
  • ½ cup frozen or fresh peas
  • 1 tablespoon Spanish paprika
  • 3 tablespoons tomato paste
  • 2 quarts vegetable stock
  • Salt to taste
For Garnish and Serving:
  • 1 cup mayonnaise or yogurt
  • 2 teaspoons extra virgin olive oil & more for drizzling
  • 2 cloves garlic, finely minced
  • ¼ teaspoon Spanish paprika
  • 2 bunch scallions, finely sliced
  • 1 bunch cilantro, finely chopped
Directions
  1. Break pasta into small pieces. Heat oil in a wok or a large cast iron pan. Sauté pasta until it turns golden brown, 2 to 3 minutes. Remove pasta from a pan, draining oil and set it aside.
  2. Add onion and sauté until translucent, 1 minute. Add mushrooms and sauté it until almost dry, 3 minutes. Add remaining vegetables except peas and sauté for one more minute.
  3. Move all the vegetables on one side of pan; add tomato paste and sauté for one minute. Add stock, season with salt and paprika. Add pasta and let it cook until the liquid have absorbed and pasta is cooked, about 10 minutes. Spread peas on top. Garnish with cilantro and scallions.
  4. In a separate mixing bowl, combine mayonnaise, paprika, garlic and 2 teaspoons of olive oil until smooth. Garnish with dollops of mayonnaise over noodles in several places and serve remaining mayonnaise on the side. Drizzle some olive oil over top.

 

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