Asian Ginger Broth Soup

Last December while we were in Orlando, FL. we ate at one of my all time favorite restaurants – Sweet Tomatoes. Anytime we travel, we look for this restaurant! Anyway, if you have been  in the last year, you may have tried this amazing soup. It is sooooo yummy!

Souplantation’s Asian Ginger Broth
4 tablespoons finely minced ginger
3 tablespoons finely minced garlic
2 tablespoons canola oil
6 tablespoons cornstarch
2 cups cold water
14 cups water
6 tablespoons vegetarian base (see note)
Yields approximately 1 gallon

Combine ginger, garlic and oil in a large pot and saute for 5 minutes. Add cornstarch and 2 cups cold water to pot and whisk to dissolve. Add rest of water and vegetarian base to pot and bring to a boil. Simmer for 15 minutes. Season to taste with salt and pepper.

Garnish with any combination of the following items: sliced green onions, shredded carrots, chopped spinach, sliced
mushrooms, wonton strips, cubed tofu.

Note: Vegetarian base – Sweet Tomatoes (Souplantation) uses Custom brand vegetarian base powder. You can substitute with a similar base such as McKay’s Chicken Seasoning, or use chicken broth in place of the water if you are not vegetarian.

Split Pea Soup with Tofu Cottage Cheese

 

Split Pea Soup

1 lb. dried green split peas (or 1/2 lb. green and 1/2 lb. yellow)

1/3 lb. dried pearl barley

4 cloves fresh garlic, cut into thin slices

2 carrots, peeled and grated

2 TBSP fresh parsley

1 tsp celery salt

Salt

olive oil

2 TBSP McKay’s Chicken seasoning or vegetable bouillon.

In a large crock pot, cover rinsed split peas and barley with at least 3 times as much water.  Allow to cook at least 6 hours.  Do not add salt to the water or any other seasoning, or it will cause the peas to be firm and gritty.

Once the peas are cooked, saute the sliced garlic and grated carrots until the carrots are beginning to become tender.  Begin adding the liquid from the split peas to finish cooking the carrots.  Once they are tender, add the rest of the mixture from the crock pot.  Salt to taste and add the other seasonings.

I like my split pea soup on the runny side, this soup will thicken by the next day, so plan accordingly if you will eat it later on.

 

Tofu Cottage Cheese

1 pkg. Mori-nu firm tofu mashed

3 TBSP of vegan sour cream (tofutti is my favorite)

1 tsp salt

1/2 tsp onion powder

1/8 tsp garlic powder

1 TBSP nutritional yeast flakes

1 tsp chives (optional) – personally I think this “makes” the dish.

 

Mix all ingredients together, be sure to drain tofu of any extra liquid.

This is definitely a savory cottage cheese, it would not be good with fruit, however its the closest vegan cottage cheese that I’ve ever found to the real thing.  It does not melt, however it has a very similar texture.  Its wonderful on potatoes, cooked beans or in a vegetable soup.

Warm Hummus Soup

I found this recipe in the May 2011 issue of Prevention Magazine. I may try making this in my Vita Mix!

6 cups vegetable stock

3 cans (15 oz. each) chickpeas

4 tbsp. fresh lemon juice

3 tbsp. tahini paste

2 tbsp. minced garlic

4 tsp. cumin

2 tsp. coriander

2 tsp. turmeric

½ cup cilantro or basil pesto (garnish)

16 – 32 pita chips

Combine half of the stock, half of the chickpeas, half of the lemon juice, half of the tahini, half of the garlic, half of the cumin, coriander, and turmeric in blender. Blend until smooth, 2 – 3 minutes. If soup seems to thick, add water or more stock, 1 tablespoon at a time. Season to taste with salt and pepper. Transfer to a large pot. Repeat with remaining ingredients, reserving pesto and pita chips for the garnish.

Add second batch of soup to pot. Bring soup to a simmer over medium-low heat. Cook stirring occasionally, 15 – 20 minutes. Ladle into bowls and top each serving with 1 tablespoon of pesto. Serve with pita chips.

Makes about 9 cups.

Easy Tofu Ginger Soup

1/2 pound of firm tofu cut into 1 inch cubes
2 teaspoons of freshly grated ginger
1 tablespoon of olive oil
4 Cups (1 quart) of low sodium vegetable broth
3 tablespoons of green onions

Heat olive oil in medium sized pot for about 1 minute on low medium heat settting. Add ginger and cook on medium heat for about 2 minutes.

Add broth and simmer covered for about 10 minutes. Then add tofu and scallions. Gently simmer for 10 minutes more and serve.

Cinnamon-Cumin Lentil Soup

This recipe is found in The Ultimate Guide to the Daniel Fast by Kristen Feola.

Cinnamon – Cumin Lentil Soup

6 cups water or Vegetable Broth

1 cup dry lentils, sorted and rinsed

1 (15 ounce) can chickpeas, rinsed and drained

½ cup diced carrots

½ cup diced red onion

½ tsp. cinnamon

½ tsp. cumin

¼ tsp. salt

Bring water or broth to a boil. Add lentils, chickpeas, carrots, onions, cinnamon, cumin, and salt. Simmer gently with lid tilted for 30 minutes, and serve.

Gifts in a Jar: Creamy Wild Rice Mushroom Soup

Creamy Wild Rice Mushroom Soup

Download the .pdf file for this recipe.

1 (2.75-oz.) package country gravy mix (regular or no-fat)
1 tablespoon chicken like seasoning
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms (shiitake, chanterelle or oyster)

Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag with preparation instructions and decorate jar as desired.

Gift Tag Directions:

Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley. Makes 6 servings.

Chili with Cornbread Dumplings

Chili:

1 package Morning Star Farms Vegetarian Ground Crumbles or 1 can Loma Linda Vegeburger
2 onions, chopped
3 garlic cloves, minced
1 tsp cumin
1/4 tsp ground red pepper
1 28 oz. Can diced tomatoes
2 15 oz cans kidney beans, rinsed and drained
1 8 oz can tomato sauce
1 small can diced green chile peppers

Dumplings:
1 1/3 cups bisquick
1/3 cup cornmeal
1/4 cup reduced fat cheddar cheese
1/4 tsp cumin
1/4 tsp chili powder
1/3 cup 2% milk
1/4 cup corn kernels
Paprika

Coat a dutch oven with nonstick spray or a bit of oil and warm over medium high heat. Add the onions and garlic, cook until desired doneness. Add MSF Ground Crumbles and brown for about 5 minutes. Add the seasonings. Stir in the tomatoes (with juice), beans, tomato sauce, and chile peppers (with juice). Bring to a boil. Reduce heat, cover & simmer.

Meanwhile, in large bowl, stir together Bisquick, cornmeal, cheese, and seasonings. In a 1 cup measure, combine the milk and corn. Pour into the cornmeal mixture and mix, just until moistened. Drop the dumplings by heaping tablespoons onto the chili, covering the surface, but with a little chili showing between dumplings. Sprinkle with paprika. Cover and simmer gently for 30 minutes or until toothpick inserted in a dumpling comes out clean.

Taco Soup for the Crockpot

This is one of my family’s favorite crockpot recipes! I usually double the recipe for my crew!

Taco Soup

2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
3 tbsp. or 1 packet taco seasoning
1 package Morning Star Farms Ground Crumbles or 1 lb. ground beef, browned and drained (optional)
shredded cheese and sour cream for garnish

Add ingredients to crockpot and stir. Cover and cook on low for 8-10 hours or on high for 4-5. The longer it cooks the better! Serve with shredded cheese and sour cream.

Note: I use the MSF Crumbles (available at health food stores or even your Super Wal-Mart or grocery store) or even TVP granules in the place of ground beef. Using TVP makes this recipes excellent for your Prepared Food Storage Pantry!

Visit Tempt My Tummy Tuesday for more mouth watering recipes!