hey there! pardon my absence. it snuck up on me and then before i knew it i realized it had been a week since i posted. luckily, my kitchen hasn't been as neglected as my blog. i have made some really outstanding comfort food, starting off with this soup...
my adaptation of 101 cookbooks' new year noodle soup. here's what i did:
you will need..
*2 tablespoons olive oil
*1 onion, thinly sliced
*1 red bell pepper, diced
*4-6 stalks celery, chopped
*1/2 teaspoon ground turmeric
*1 teaspoon ground cumin
*freshly ground black pepper
*3 heaping teaspoons sambal oelek
*8 1/2 cups vegetable stock
*3.5 oz split peas
*3 cans chickpeas, rinsed
*fine grain sea salt
*120 g thin noodles, cooked al dente
*a couple handfuls fresh spinach leaves, finely shredded
*1/2 cup finely shredded cilantro leaves
*juice of two lemons
to get started, heat the oil in a large soup pot and add the onion, celery, and bell pepper. when they've softened, add the cumin, sambal, and turmeric. let them become fragrant and then add the stock and lemon juice.
when the stock has come to a boil, add the split peas. reduce the heat, cover, and let them cook until soft (about 20 minutes). when the split peas are ready, add the chickpeas and let them heat all the way through. then add the noodles and let them do the same. just before you're ready to serve, throw in the cilantro and spinach and let them wilt. season to taste.
bright, spicy, and magical
top with a dollop of vegan sour cream...
...and forget that you ever had a care in the world.
a note: sambal oelek is firey hot indonesian chili paste. if you aren't one who loves extreme spice, you can definitely use less of the suggested amount.
now, onto something sweet.
i also made these beautiful lemon scones from cupcakes and kale. when you eat something spicy, you need something sweet too, right?
for the scones...
*1 1/2 cups all purpose flour
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*1/4 tsp salt
*1/2 cup brown sugar
*4 oz earth balance
*flax egg- 1 tbsp ground flax and 3 tbsp warm water, mix and set aside for a few minutes
*zest of 1 lemon
*juice of half a lemon
*1/2 cup almond milk
first off, add the lemon juice to a large measuring cup and then add in just enough almond milk to fill it to 1/2 cup. set aside.
preheat the oven to 400 degrees. combine all the dry ingredients in a large bowl. using a pastry cutter or two forks, cut in the earth balance until the mixture is crumbly. add in the flax egg, lemon zest, and almond milk-lemon juice mixture and stir until just combined.
the dough is quite sticky, so flour the surface and your hands and then gently pat the dough down until it is about 3/4" thick. using a cookie cutter or a cup, cut out circles and place them on a baking sheet lined with parchment paper.
bake for 9-12 minutes, until the scent of lemony goodness is too much to bear, and you're set.
now you can do just about anything with them. they're a little sweet and a little tart. me? i slathered mine in earth balance, honey, and jam.
there's something i realized while making these. i absolutely hate making pastry dough. i've known it forever, but i always forget until i find myself making a pie, biscuits, or scones and wondering why the hell i'm doing it again. it's just the step when you have to cut the fat into the flour. i hate it. so why do i do it?
oh that's right. because this is the reward.
cheers *^^
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