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I love, love, love (!!) Allison Rivers Samson’s recipe for Grilled Tempeh Reuben Sandwiches so much that I decided to turn it into a soup recipe.

Tonight, I used red lentils instead of tempeh, and I used the vegetables that I had in my fridge.  This soup could be made lots of different ways.

The magic formula = smoked paprika + caraway seeds + dill.  You must taste this flavor combination to believe how good it is!

This soup recipe is NSNG (No Sugar No Grains).

Reuben Soup (NSNG)

Reuben Soup (NSNG)

INGREDIENTS:

1 T coconut oil

4 cloves garlic, minced
1 medium onion, chopped
3 carrots, cut in discs
1 red pepper, chopped
1 cauliflower, chopped

1/2 zucchini, chopped (keep separate from the other vegetables)

dash celery salt
dash garlic powder
1/2 t black pepper
1 1/2 t dried dill
1 1/2 t caraway seeds
3 t smoked paprika
2 bay leaves
4 t VegeBase broth powder

1 C red lentils, rinsed
6 C water
2 T tamari

1/2 T apple cider vinegar

ASSEMBLY:

1.  Heat the coconut oil over medium heat in a soup pot.

2.  Add the vegetables except the zucchini.  (The zucchini will be added at the end of the simmer so it doesn’t turn to mush.)

3.  Add the dry spices.  Saute the vegetables and spices for several minutes.

4.  Add the lentils, water, and tamari.  Simmer, covered for about 45 minutes, or until the lentils are cooked.

5.  Remove from the heat, and stir in the zucchini and apple cider vinegar.  Makes 6 pints.

———————————————–

For tonight’s meal, I ate the Reuben Soup with:

  • a half cup of brown basmati rice
  • a sprinkle of toasted pumpkin seeds
  • several crushed red pepper flakes
  • a forkful of sauerkraut
Reuben Soup with Brown Basmati Rice

Reuben Soup with Brown Basmati Rice

Here’s a picture of the Grilled Tempeh Reuben Sandwich…

Grilled Tempeh Reuben Sandwich

Grilled Tempeh Reuben Sandwich

Here’s a picture of a Tempeh Reuben Salad (NSNG)…

Tempeh Reuben Salad (NSNG)

Tempeh Reuben Salad (NSNG)

I’ve been working on this Curry Soup recipe for a while, and I do believe I’ve got it right!  It is so very creamy and delicious.  (NSNG = No Sugar, No Grains)

It is mildly spicy, so if you need to kick it up a notch, then add some crushed red pepper flakes to your individual soup bowl, or else experiment with adding some Thai chilies to the simmering soup itself.  (I’m usually afraid to over-spice the soup so I tend to err on the side of mildness!)

This recipe makes about 9 pints.  Have some for dinner and freeze the rest in pint jars!

Here are some notes about a few of the ingredients.  Once you get these items, you’ll be able to make this recipe again and again!

Garam Masala is a blend of Indian cooking spices.  I get mine from the bulk spice section of my food Co-op.  The blend includes cardamom, cinnamon, cloves, cumin, pepper and coriander.

Medium Yellow Curry Powder is a spice blend that I have from the Savory Spice Shop.  It contains coriander, turmeric, ginger, fenugreek, anise, cumin, Saigon cinnamon, black pepper, regular yellow mustard, cayenne, mace, and cardamom.

Red Curry Paste (from Thai Kitchen) contains red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices and kaffir lime.

Ginger Juice (from The Ginger People) is a convenient way to flavor soups with ginger.  I just don’t like to hassle with fresh ginger.  And, I guess I prefer ginger juice to powdered ginger.

Natural Value Coconut Milk, in the BPA-free can, is the brand of coconut milk I buy.  It does not contain guar gum like some other brands do.

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

Curry Soup with Cashews, Toasted Pumpkin Seeds & Unsweetened Coconut Shreds

INGREDIENTS:

1 T coconut oil

4 garlic cloves, minced
1 onion, chopped
1 orange or red pepper, chopped
2 carrots, chopped in discs
2 celery stalks, sliced on the diagonal
1 large sweet potato, peeled and cubed
30 button or crimini mushrooms, sliced
1 zucchini, chopped (*keep separate from the other veggies)

1 t fenugreek seeds
2 t Garam masala spice blend
2 t medium yellow curry powder

4 C water + 2 t veggie broth powder (Vegebase)

3 t ginger juice (The Ginger People)
2 t Red Curry Paste (Thai Kitchen)
15 oz diced fire roasted tomatoes
15 oz tomato sauce

15 oz (cooked) garbanzo or great northern beans, rinsed
13.5 oz coconut milk (without guar gum) (Natural Value)

For Garnish:
Cashews or peanuts
Toasted pumpkin seeds (Bake at 300 degrees for 10 minutes.)
Finely shredded unsweetened coconut
Crushed red pepper flakes

ASSEMBLY:

  1. Heat the oil and the fenugreek seeds in a large soup pot on medium heat.
  2. Gradually add the veggies except for the zucchini.  (The zucchini will turn to mush if you let it simmer for the whole time.  The zucchini will be added to the soup in the last 5-10 minutes of cooking.)
  3. Add the spices.
  4. Add the water, broth, ginger juice, and tomato products.
  5. Simmer, covered, for about an hour, or until the potatoes are cooked.
  6. In the last 5-10 minutes of cooking, add the zucchini, beans, and coconut milk.
  7. Portion in wide mouth pint freezer jars.  Makes 9 pints.
  8. Garnish with nuts, seeds and/or unsweetened coconut shreds.
Natural Value Coconut Milk

Natural Value Coconut Milk

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

 

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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