On The Go Supper Recipes: April 2015

Butternut Squash Ramen Bowl with Rice Noodles, Tofu and Fresh Pea Shoots

BUTTERNUT SQUASH RAMEN BOWL W/RICE NOODLES, TOFU & FRESH PEA SHOOTS

from: http://inpursuitofmore.com/2014/02/19/10-minute-meal-butternut-squash-ramen-bowl-with-rice-noodles-tofu-fresh-pea-shoots/

:

(1) cup veggie stock (pre-made or store-bought is fine)
(1.5) cups butternut squash soup, without a nut or dairy base (I used Pacific Brand)
(1/4) tsp salt
(1/4) tsp soy sauce
(1) strand of thick rice noodles (about the size of the circle between your index finger & thumb)
(1/4) cup medium soft tofu, rinsed and cubed
(1) scallion, sliced diagonally, greens only
(1/4) tsp Sambal Oelek
(1/2) tsp toasted sesame oil
(1) handful fresh pea shoots (or sliced fresh spinach in a pinch)
Black sesame seeds for garnish

This recipe makes one delicious, super hearty serving for one, and of course is easily multiplied with the right math skills and an extra bowl or two! Start by combining the soup and the broth in a medium pot, and stirring to mix well. Add the salt & soy sauce and heat gently until bubbling and hot (basically to a light boil), about 3-4 minutes.

While the broth is heating up, cube the fresh tofu into one inch pieces or a little smaller, as per your preference. Slice the green onion, and wash and trim the pea shoots, removing the tough stems as they can be tough to digest and chew. Take the strand of dry rice noodles (about a finger round or golf ball diameter), and with your hands, snap them in half to shorten to noodle strands, and place them in a generously sized serving bowl of your choice.

When the broth has reached a bubbling boil, remove it from the heat and pour all of it over the rice noodles directly into the serving bowl. Using a fork and a quick, firm hand, push any errant noodle strands under the broth to submerge any loose pieces. Cover the bowl immediately with a small plate, and set your timer for 6 minutes.

When the 6 minutes is up, remove the plate from the bowl and stir the noodles to break them up a little. To serve, push the noodles over to the side a little, making room for the tofu, scallions & pea shoots which can be arranged directly into the broth as you like. Place a little Sambal Oelek in the centre of the bowl, and finish by pouring the toasted sesame oil into the bowl along with the black sesame seeds to garnish.

Serve right away (though the best part may be waiting for the bowl to cool a little before eating) with chopsticks or a fork, if you are a little spastic with chopsticks like I am. I always try earnestly with the sticks for a few rounds before hitting the ease and comfort of a spoon and a fork. Whatever works, so long as you never need to reach for those cheap yellow packages again ;). Enjoy!

Orange Soup

Orange Soup

INGREDIENTS:

½ butternut squash
3 medium carrots
1 small red onion
1 vegetable stock cube
1 tbsp vegetable oil
Crushed black pepper

HOW TO MAKE: Peel the butternut squash and remove the seeds. Peel the carrots and red onion and chop all the vegetables into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan heat the oil and add all the vegetables and season with black pepper. Gently sweat the vegetables in the pan with the lid on for 15 minutes, stirring occasionally. Add the stock, bring to the boil and simmer for 10 minutes. Remove from heat and using a blender (hand or jug), blend the soup until smooth. Pour into a bowl and enjoy.

from Jason Vale

Hunky Chunky Vegetable Soup

Hunky Chunky Vegetable Soup

INGREDIENTS:
1 parsnip
1 carrot
1 sweet potato
1 leek
1 courgette
1 vegetable stock cube
1 tbsp vegetable oil
Crushed black pepper

HOW TO MAKE: Remove the top and tail from the parsnip, carrot, sweet potato, leek and courgette and peel and chop into small chunks. Prepare the stock by dissolving the stock cube in 600 ml (1 pint) of boiling water. In a large saucepan, heat the oil and add all the vegetables. Gently sweat the vegetables in the pan for 15 minutes and then add the stock and seasoning, bring to the boil and simmer for 10 minutes. Remove from the heat and divide the soup roughly in half. Blend one half of the soup (hand or jug), then combine the smooth soup with the chunky soup to create something smooth and creamy, so you can really get your teeth into.

from Jason Vale

Beets and Treats

Ingredients

Beet Root - 1 beet (3" dia) 175g
Cabbage (red) - 2 leaf 46g
Carrots - 3 medium 183g
Lemon - 1/2 fruit (2-3/8" dia) 42g
Orange - 1 fruit (2-5/8" dia) 131g
Pineapple - 1/4 fruit 226.25g
Spinach - 2 handful 50g

Directions

Process all ingredients in a juicer, shake or stir and serve.

from: https://juicerecipes.com/recipes/beets-and-treats-76

Ultimate Skin Cleanser

Ultimate Skin Cleanser (Have as many of these as you like on days 1-3 and 2 a day from day 4)

INGREDIENTS:

½ Cucumber

3 Apples (organic if possible)

1 stick Celery (organic if possible)

½ cup Spinach

½ - ¾ Avocado (ripe)

1 × heaped teaspoon of Clear Skin Boost (optional but recommended)

HOW TO MAKE: Put cucumber, celery, spinach and 2½ of the apples through the juice extractor. Place avocado, ½ apple and ice into the blender, add juice and blend the lot for 45 seconds to 1 minute or until smooth. If the juice is a little too thick, add more ice or a drop of water.

Parsnip Pear Soup

See page 49 of Moosewood Cookbook

Ginger-Mint Pear Smoothie

Ginger-Mint Pear Smoothie
Makes 3 cups / 700ml

from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/

Ingredients (all organic if possible):
2 pears
1 avocado, flesh scooped out
1½ cups / 35g firmly packed baby spinach
1 cup / 250 ml water
2 tsp. minced ginger
1 ½ Tbsp. freshly-squeezed lemon juice
10-20 mint leaves (to your taste)

Directions:
1. Place all ingredients in a blender and blend until smooth. Enjoy.

Cilantro Spinach Sweet Potato Soup

Cilantro Spinach Sweet Potato Soup
Makes 6.5 cups / 1.5 liters

from: http://www.mynewroots.org/site/2015/01/a-winter-weekend-cleanse/

Ingredients (all organic if possible):
1 Tbsp. coconut oil
2 medium onions, chopped
5 cloves garlic, minced
1 tsp. sea salt
3 cups / 700ml water
2 medium-large sweet potato, scrubbed and cut into 1” cubes
1 Tbsp. freshly-squeezed lemon juice
pinch – ¼ tsp. cayenne pepper (to your taste)
2 cups / 60g cilantro (leaves and tender stems)
2 cups / 50g firmly packed baby spinach

Directions:
1. Heat coconut oil in a large stockpot. Add onions and salt, stir to coat and let cook until onions have softened, about 5-7 minutes. Add garlic, stir, cook 1 minute. Add sweet potato and water. Bring to a boil, reduce to simmer and cook until the sweet potatoes are tender, about 12-15 minutes.
2. Place soup contents in a blender. Blend on high until smooth, then add spinach, cilantro, lemon and cayenne. Season to taste. Serve and enjoy. Store cooled leftovers in the fridge.

Carrot Apple Ginger Soup

Carrot Apple Ginger Soup
Lightly adapted from Joy The Baker.
Yield: ~5 cups

Ingredients:
1 tbsp extra virgin olive oil + more for garnish
1 small onion, diced (1 cup diced onion)
2 garlic cloves, minced
2 tbsp fresh grated ginger
1 large apple
1.5 pounds carrots, peeled and chopped (~5 cups)
4 cups vegetable broth (I used full sodium)
pinch of nutmeg
Kosher salt, freshly ground black pepper, to taste

Directions:
1. In a large pot, add 1 tbsp olive oil over low-medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and ginger and cook for another couple minutes on low. Add chopped apple and carrots and cook for a few minutes more.
2. Add the vegetable broth, stir, and bring to a boil. Reduce heat to low-medium and simmer for 20 minutes, or until tender.
3. Carefully transfer this mixture into a blender (or you can use an immersion blender probably), add a pinch of nutmeg, and blend until smooth. You might need to do this in 2 batches depending on the size of your blender. You don’t want the soup more than halfway full or it might explode through the top. Make sure to allow steam to escape through the top of the blender lid too.
4. Add salt and pepper to taste. You can also thin the soup out a bit with more broth. Serve and garnish with freshly ground pepper and a drizzle of olive oil. It goes lovely with fresh bread and Earth Balance. Makes 5 delicious cups!

Read more: http://ohsheglows.com/2011/05/03/carrot-apple-ginger-soup/#ixzz3Y0eAAflG

Creamy Orange Sunshine Soup

http://ohsheglows.com/2012/10/29/creamy-orange-sunshine-soup-akafrankensoup/

Creamy Orange Sunshine Soup

Filled with carrots, ginger, orange, garlic, onion, and sprouted cashews, this soup will have you feeling your best no matter what kind of storm you’re dealing with. Whether it’s a cold to get over or warming up on a damp day, I hope this soup is just what you’re looking for. Try serving it with a hunk of fresh bread and a pat of vegan butter.

Inspired by Carrot, Apple Ginger Soup.

Email, print, or text this recipe

Yield: about 6.5 cups

Ingredients:

1-2 tsp coconut oil (or extra virgin olive oil)
3 cloves garlic, minced
2 cups sweet onion, diced
1.5 pounds carrots, peeled and chopped into big chunks (about 5 cups)
1 cup freshly squeezed orange juice (about 2 lg. oranges)
5 cups vegetable broth, plus more if needed
2-3 tbsp freshly grated ginger, to taste
3/4 cup raw cashews, soaked in water
salt & pepper, to taste

1. Place cashews in a bowl of water and soak for at least 30 minutes. Heat a large pot over medium heat. Add oil, garlic, and onion and sauté for about 3-5 minutes.

2. Add in the carrots, orange juice, vegetable broth, and 2 tbsp of the grated ginger. Stir and bring to a boil. Reduce heat and simmer for about 20 minutes, or until vegetables are just fork tender. Turn off heat and cool soup for 10 minutes.

3. Drain and rinse the cashews very well. Place blender container in sink and carefully pour in soup – you might have to do this in two batches if your blender isn’t big enough. Add in cashews. Starting on low, blend until it comes together, gradually increasing the speed to high. Make sure to let some steam escape through the lid. Or you can try using an immersion blender.

4. Taste and add more ginger, along with salt and pepper if desired. You can also add more broth to thin out the soup as desired. Garnish with cashews, parsley, and orange zest just before serving.

Life Changing Loaf of Bread

Life Changing Loaf of Bread

http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/

The Life-Changing Loaf of BreadMakes 1 loaf

Ingredients:
1 cup / 135g sunflower seeds
½ cup / 90g flax seeds
½ cup / 65g hazelnuts or almonds
1 ½ cups / 145g rolled oats
2 Tbsp. chia seeds
4 Tbsp. psyllium seed husks (3 Tbsp. if using psyllium husk powder)
1 tsp. fine grain sea salt (add ½ tsp. if using coarse salt)
1 Tbsp. maple syrup (for sugar-free diets, use a pinch of stevia)
3 Tbsp. melted coconut oil or ghee
1 ½ cups / 350ml water

Directions:
1. In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.
2. Preheat oven to 350°F / 175°C.
3. Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).
4. Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!