Curry Coconut Soup

Recommended served on rice vermicelli:

Curry Coconut Soup

Ingredients

• 1 leek or 1 onion
• Vegetable oil
• 2 tbsp (30 mL) yellow Thai curry paste
• 1 tbsp (15 mL) grated ginger
• 900-mL carton vegetable or chicken broth
• 400-mL can of coconut milk, preferably regular
• 1 tbsp (15 mL) granulated sugar or honey
• 350-g pkg tofu, preferably extra-firm
• 12-oz (340-g) pkg fresh or frozen vegetable stir-fry mix, about 4 cups (1 L)

Instructions

• Slice and discard dark green top and root end from leek. Then slice in half lengthwise. Fan out and rinse under cold running water to remove any grit, then thinly slice. If using an onion, chop. Lightly oil a large pot. Set over medium. Add leek, curry paste and ginger. Stir continuously until leek begins to soften slightly, about 2 min.
• Pour in broth and coconut milk. Stir in sugar. Bring to a boil over high, about 5 min. Meanwhile, slice tofu into bite-sized cubes. If using fresh stir-fry mix, cut any large vegetables into bite-sized pieces. When broth boils, add tofu and vegetables. Reduce heat, cover and simmer, stirring occasionally until vegetables are tender, 5 to 8 min. Taste and add salt, if you like.

Crostini

Makes 20 to 25 crostini; serves 6 to 8

• 6 ounces good feta cheese, crumbled
• 2 ounces cream cheese, at room temperature
• ⅔ cup good olive oil, divided
• 2 Tbsp. freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper
• 2 Tbsp. pine nuts
• 2 Tbsp. minced shallots (2 shallots)
• 2 tsp. minced garlic (2 cloves)
• 2 Tbsp. good red wine vinegar
• 2 pounds ripe heirloom tomatoes, ½”-diced
• 3 Tbsp. julienned fresh basil leaves, plus extra for serving
• 20 to 25 (½”-thick) diagonal baguette slices, toasted

Active time: 15 minutes
Total time: 30 minutes
Place feta and cream cheese in the bowl of a food processor fitted with a steel blade. Pulse until cheeses are mixed. Add ⅓ cup olive oil, lemon juice, ½ tsp. salt, and ¼ tsp. pepper and process until smooth. Refrigerate until ready to serve.
Place pine nuts in a dry sauté pan over low heat and cook 5 to 10 minutes, stirring often, until lightly browned. Set aside.
For the tomato topping, up to an hour before serving, combine shallots, garlic, and vinegar in a medium bowl. Set aside 5 minutes to allow shallots to absorb vinegar. Whisk in remaining ⅓ cup olive oil, 1 tsp. salt, and ½ tsp. pepper. Add tomatoes, stir gently, and set aside 10 minutes. Stir in basil and taste for seasoning.
To assemble crostini, spread each baguette slice with a generous amount of whipped feta. With a slotted spoon, place tomatoes on top. Put crostini on plates and scatter with the reserved toasted pine nuts. Sprinkle with basil and serve.

rice pudding link

http://www.allthecooks.com/recipe?rid=331584

Alrightee folks, here is the link to my rice pudding. BUT. I used vanilla soy milk, no cream, and
put dried cranberries in with the first step. Mmmmm

Pumpkin Cookies

Perfect for a halloween bake sale!

Ingredients

1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
1 egg or egg replacer
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chocolate chips
2 1/2 cups all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C).
Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.
In a separate bowl, mix together the oats, baking powder, cinnamon, salt, chocolate chips and flour. Stir into pumpkin mixture.
Drop cookies by the heaping teaspoonful on to cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.
Remove from oven and place on cooling racks.

Beet Lentil Salad- Thanks Mom

3 fresh beets
1/4 cup olive oil
salt/pepper
1 can (19 oz) lentils (could use more...), drained and well rinsed
1 cup diced carrot
1/2 cup+ chopped parsley
2 Tbsp fresh lemon juice
1 garlic clove, minced
2 apples
1/4 cup+ feta cheese (optional)

Peel beets and cut into 1/2" pieces. Toss with 1 T oil, salt and pepper and spread out on large baking sheet. Roast at 400 deg. stirring once or twice until beets are tender...15-25 minutes. Place in large serving bowl.Stir in lentils, carrots and parsley.

Whisk together remaining olive oil (3 T), lemon juice, garlic and 1/2 tsp each salt and pepper. Stir in to lentil mixture.

Coarsely chop apples and stir in to salad, Sprinkle with feta, if using. Serve at room temperature.

Turkish soup!

Sorry I've been MIA over the summer but I'm back in action to bring you my favourite recipes!

This one from my beloved Turkish cuisine...


2/3 cup red lentil, washed and drained
1/3 cup rice, washed and drained
1/3 cup extra fine bulgur, washed and drained
1 onion, chopped finely
3 tbsp flour
2 tbsp tomato paste
2 tbsp butter
4-5 tbsp canola oil
1 tbsp dried mint
1 tsp red pepper flakes
2 cups cold+6-7 cups warm water
1 tbsp salt to taste
Lemon wedges or lemon juice

Place red lentil, rice and bulgur in a large pot. Add 6-7 cups warm water. Bring to a boil over high heat. Then close the lid and cook over low heat, till all the grains are cooked (for about 20-30 minutes).
Meanwhile, put butter, canola oil and onions in a saucepan. Saute them over medium heat. Then add flour and sauté till it turns yellow. Stir in tomato paste, mint and red pepper flakes. Cook for 2 minutes and add 2 cups cold water. Stir well to dissolve the flour particles inside. And then, pour this mixture inside the pot and add salt. You can add more water to adjust the thickness as you desire. Once the soup boils, close the lid halfway and simmer over low heat for about 10 minutes.
Laddle Ezogelin Soup to serving plates and serve with lemon juice or lemon wedges.
ENJOY

Vegan Caesar- The Ultimate Salad

Thanks to the all-powerful Veganomicon for this one.

Caesar dressing:
1/3 cup slivered or sliced almonds
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon mustard powder
Salt
Croutons:
1/4 cup olive oil
4 cloves roasted garlic
1 tablespoon fresh lemon juice
1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1/4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)