Vegetarian White Chili

Vegetarian White Chili

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 cloves garlic, finely minced
  • 1 green or poblano pepper, small diced
  • 1 jalapeno pepper, finely diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon oregano
  • 1 tablespoon masa harina or all-purpose flour
  • 1 cup vegetable broth or water
  • 2 15.5 oz. cans cannellini beans
  • 1 15.5 oz. can hominy
  • Salt to taste
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro, for garnish
Directions
  1. Drain and rinse the beans from two cans. In another colander drain hominy. Set aside.
  2. In a medium soup pot or Dutch oven, heat oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, peppers, cumin powder, oregano and sauté for a minute. Next add masa harina or all-purpose flour and sauté it for a minute. Add water or broth and bring to boil.
  3. Add beans, hominy and season with salt. Stir everything well. Cover the pot and let the chili cook for 15 to 20 minutes. Uncover and add lime juice. Adjust the seasoning and add little water if chili is too dry. Garnish with cilantro and serve over rice with corn bread.

 

Continue Reading

Vegetarian French Onion Soup

Vegetarian French Onion Soup

Prep time: 

Cook time: 

Total time: 

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.

 

Continue Reading

Tuscan Bean and Kale Soup

Tuscan Bean and Kale Soup

Prep time: 

Cook time: 

Total time: 

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.

 

Continue Reading

Vegetarian Chili

Vegetarian Chili

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 cloves garlic, finely minced
  • 1 green or red pepper, small diced
  • 1 jalapeno pepper, optional
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon oregano
  • 1 tablespoon cracked wheat or masa harina
  • 1 tablespoon tomato paste
  • 1 15.5 oz. can fire roasted chopped tomatoes
  • 1 cup of water or vegetable broth
  • 1 15.5 oz. can black beans
  • 1 15.5 oz. can red kidney beans
  • 1 15.5 oz. can pinto beans
  • 1 tablespoon honey
  • Salt to taste
Directions
  1. Drain and rinse the beans from all three cans. Set aside.
  2. In a medium soup pot or Dutch oven, heat oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, peppers and sauté for a minute. Add chili powders, cumin powder and oregano and sauté for a minute.
  3. Now add cracked wheat or masa harina and toast it until light golden brown. Push contents of pot to one side, add tomato paste and sauté it for a minute. Mix in with contents of pot.
  4. Add beans, tomatoes and water or broth. Season with salt and add honey. Stir everything well. Cover the pot and let the chili cook for 15 to 20 minutes. Adjust the seasoning and add little water if chili is too dry. Serve over rice and corn bread with the choice of toppings.
  5. Suggested toppings for serving: Grated cheese, Cilantro leaves, Sour Cream or yogurt, Small diced red onion, pickled jalapeno.

 

Continue Reading

Tomato-Corn Soup

Tomato-Corn Soup

Prep time: 

Cook time: 

Total time: 

Serves: 4

This is my sister Anita's recipe.
Ingredients
  • 6 medium tomatoes
  • 1 carrot
  • 3 fresh corns or 1 cup frozen corn
  • 1 shallot
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely minced
  • 2 inch piece of ginger, finely minced
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt or to taste
  • 1 tablespoon fresh lime juice
Directions
  1. Cut tomatoes and shallot into quarters. Cut carrot into ¼ inch slices. If fresh corns, remove corn kernels from cob. Save the cobs and break into 2-3 pieces.
  2. Transfer vegetables to a soup pot and cover with 4 cups of water. Add saved corn cobs. Cover the pot and cook until carrot slices are tender, 12 to 15 minutes. Discard the corn cobs.
  3. Transfer vegetables with liquid to a blender. Carefully blend it into a fairly smooth puree. Pass it through a fine sieve.
  4. Rinse out the soup pot and wipe it dry. Heat soup pot on medium heat and melt the butter. Add ginger and garlic and sauté them for a minute. Pour the soup and season with salt and pepper. Mix well and let it simmer for 7 to 8 minutes. Add lime juice and let it simmer for 2 more minutes. Adjust the seasoning and consistency of soup to your liking. Serve with sandwich for a lunch or as a first course for dinner.

 

Continue Reading

Kadhi

Kadhi

Prep time: 

Cook time: 

Total time: 

Serves: 4

(Yogurt and Chickpea Flour Soup) Even though this recipe does not have any legumes or grains, it is in this section because it is eaten in place of Dal. It is quintessential Gujarati recipe.
Ingredients
  • ½ cup yogurt (not Greek)
  • 2 tablespoons chickpea flour
  • 2 cups water
  • 1 teaspoon salt or to taste
  • 3 to 4 teaspoons sugar or to taste, depending on sourness of yogurt
  • ½ japapeno or serrano chili, finely chopped or minced
  • 2 teaspoons finely chopped or minced ginger
  • 1 tablespoon finely chopped cilantro, for garnish
For Vaghar:
  • 2 teaspoons Ghee (clarified butter)
  • ¼ teaspoon fenugreek seeds
  • 1 teaspoon cumin seeds
  • Pinch of asafetida
  • 2 to 3 cloves
  • Pinch of red chili powder (optional)
  • 1 red dry chili (optional)
  • 5 to 6 fresh curry leaves
Directions
  1. Mix yogurt and chickpea flour into a medium pot with a whisk. Add water while mixing until it has consistency of thin soup. Add next four ingredients. Cook it on a medium heat until it starts to boil over, stirring constantly. Watch it while it cooks otherwise yogurt and water will separate or it will boil over.
  2. Lower the heat and in a separate small soup pot, heat ghee on a medium heat until it shimmers, one minute. Add fenugreek seeds and let them sizzle. Lower the heat and add cumin seeds and let them sizzle. Add all the remaining ingredients. Pour ghee over kadhi and let it simmer for 2 to 3 minutes, stirring constantly. Garnish with cilantro and serve warm over rice or vegetable pulao.

 

Continue Reading