Vegan, Jane Austen student, Minimalist, Reader, Librarian

Thursday, November 5, 2009

Autumn Soup & Homemade Biscuits

Music: Gladys Knight & the Pips, Neither One of Us**

Last night Jim cooked; hooray! So nice to come home to after a day at work.

He made a roasted vegetable soup, some dinner biscuits with sunflower seeds (aren't they pretty?), and roasted brussels sprouts.

We had some parsnips and potatoes from the Farmers' Market so, after roasting them with onions and minced garlic cloves in some grapeseed oil with fresh rosemary, he made this recipe from La Dolce Vegan:

Maury's Roasted Root Soup
4 C vegetable stock (4 C water to 2 bouillon cubes)
1 C soymilk (rice milk would have been better, more mild tasting)
1/2 tsp sea salt
fresh ground pepper to taste
Jim also added 1/2 tsp curry and 1/2 tsp saffron threads (like I've said before, he likes to play in the kitchen--lucky me!)

Bring stock to a boil in a soup pot, then reduce heat & add roasted vegetables. Simmer 2-3 minutes, then add milk. Remove from heat and blend with a hand blender to desired consistency.

Dinner Biscuits (Jim's recipe is adapted from Seed-Crusted Amaranth Biscuits in Super Natural Cooking)
1 C whole wheat pastry flour
1 C quinoa flour (he ground quinoa in a coffee grinder we use for nuts & other flours)
1 tbsp baking powder
1/4 C soy margarine (you could also use coconut oil)
3/4 tsp sea salt
1 C soy milk
2 tbsp ground flaxseed meal
raw sunflower seeds

In a large bowl, combine flour baking powder & salt. With a pastry cutter or fork, cut in the margarine until it resembles a crumbly-ness. In separate small bowl, combine milk with ground flaxseed meal & let sit 2-3 minutes to become egg-like in consistency. Drop large-ish spoonfuls onto a parchment paper-lined baking sheet & press some raw sunflower seeds onto the tops of the biscuits. Bake for 12-15 minutes until golden brown, watching carefully so they don't overcook or dry out. These are wonderful reheated in the toaster oven.

To roast the brussels sprouts (or any root vegetable, for that matter), just wash them well and cut off the ends. In a large bowl, add 1/2- 1 tbsp olive (or almond, or grapeseed, or sesame) oil, fresh ground pepper, sea salt or other spices. Whatever you like. Sometimes I'll even add some fresh lemon juice. Then place in a roasting pan lined with parchment paper and bake for 15 minutes or so, watching carefully so they don't overcook & dry out.
















Absolutely delicious and very flavorful.

**My mom had four sisters in her family, Louise, Carmen, Mary Ellen (whom I called Nena, my godmother), & Gloria, the youngest. I loved to hear stories of my mom's role as the middle child among all these siblings. Somehow she got along with all of them. The two youngest, Nena & Gloria, were very hip and happening in the 1970s when I was growing up. Even their clothes were trendy (head scarf, anyone?). Nena was the last to marry & had an impressive vinyl collection of the latest pop and disco songs. This was just one of the albums I recall from hanging out as a kid among my mother & her sisters. Today I still love Gladys Knight's voice.

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