All posts filed under: Soups and Stews

vegan apple turnip soup

apple turnip soup

Anybody else feeling like the world is spinning a little fast right now? I just got notified of a Facebook memory the other day of sharing a drink with my brother and sister-in-law at Pearson airport last Thanksgiving weekend. They were dropping me off and trying to calm my nerves with a little imbibing before I embarked on a trip to an organic farm in France. To be perfectly honest, it didn’t really help and I cried on the plane a bit because I was freaked about traveling solo. :/ Anyway, I saw the picture and was completely caught off guard; how was that already a year ago? Where does the freaking time go. I feel like things have been moving especially fast since I’ve been back in school. I am absolutely loving my Public Relations program, from my instructors to my new pals to the course work (yes, seriously). It’s so refreshing to have a little less doubt in my mind and know that I’m moving in the right direction, even if I don’t …

vegan chickpea walnut pomegranate stew

chickpea walnut and pomegranate stew

A favourite past time of mine is reading my favourite food blogs and flipping through our ever-expanding library of cookbooks. I love the glossy photos, learning the story of how a recipe came to be, just completely immersing myself in someone else’s kitchen. I love the insight into other people’s everyday lives, even the seemingly mundane details of what’s in their pantry. I imagine how perfect their lives are, how the light falls perfectly into their kitchens; how they just uncorked some spectacular vintage while an incredible meal is simmering away on the stove; and it’s all captured in an effortless yet perfectly styled Instagram photo. At which point I proceed to curse the lack of light in our kitchen and living room, the continuous clutter despite the constant organizing and cleaning, and my inability to take a proper freaking picture (ie my major frustration with photographing this stew). Thankfully I have a partner who knows how to be encouraging, but is also able to calmly tell me to get a grip. I’m teaching myself new skills. Some …

vegan gluten free spicy coconut soup

spicy coconut and pineapple soup

It’s raining pretty hard right now while I’m sitting here writing this, and just looking outside is giving me chills. So as I make myself another cup of tea and look at the pictures of this soup, I imagine it like a big warm blanket, warming my head to my toes, eliminating the word ‘cold’ from body’s vocabulary (even if only temporarily). At this time of year when people are often doing cleanses to start their year off right,  I try not to think about resolutions based on the calendar year and just do right by my body with a hot bowl of food accompanied by something starchy (usually in the form of bread or some cooked grains).  The new year brings people to not only make goals for the year ahead, but reflect on the year previous. Currently the internet is full of thank-god-2016-is-over type stuff. And on the one hand, I can totally agree: a lot of celebrities and influential musicians passed, an overtly sexist and racist man convinced people that he could successfully …

butternut squash soup with zhoug

I T ‘ S  S O U P   S E A S O N ! It hasn’t even been terribly cold yet and I am already in the routine of having my teapot/mug within arm’s reach. I know I will regret saying this later (like mid-January when I have to walk to work in a blizzard), but I love when the weather gets cooler. Sliding around the kitchen in my slippers. Baking cookies and treats, because you need something to go with all those cups of tea. Feeling inspired to cook again, as during the summer I am usually too hot to feel like going anywhere near the stove, and I get way more creative with fall/winter produce and the assorted beans/grains in our cupboards. I love soups, stews, casseroles, trays of roasted veg, hearty meals that leave you feeling warm and snuggly so you can lay on the couch wrapped in blankets, read a book, and listen to Miles Davis.  Right now all my body wants is hot bowls of food and baked goods, …

spring-y egg drop soup

spring-y egg drop soup

Hopefully this will be the last soup recipe for a while! It appears that it might ACTUALLY stay warm now (no more snow storms, please and thanks), so we can start gravitating towards lighter meals and forget about the potatoes and cabbage and squash for a little while. Despite being an obviously warming recipe, this soup is all about spring. We have been craving green vegetables and wanted something to reassure us that those blustery days of winter were behind us. It’s not a conventional egg drop soup in terms of aromatics, but if there’s a way to add an egg to my meal, 9 times out of 10 I’m gonna go for it. This soup also felt appropriately timed because eggs are a sign of spring! Since eggs are available year round in the grocery store it seems strange to think of them as a seasonal food like fruits and vegetables. Normally hens produce little to no eggs during the winter since all their energy goes to keeping their bodies warm. Commercial producers of eggs maintain the …

split pea soup with roasted mushrooms

For many years I was blissfully unaware of the fact that this classic soup demands a ham hock gently simmering as the peas slowly break down into a creamy soup. Upon learning this, I decided that a vegetarian split pea deserved another dimension to create those same flavour profiles: flavourful, smokey roasted mushrooms to contrast in colour and texture to the rich sea of split peas below them. This is a wholesome, plantbased split pea that makes no attempts to trick anyone into believing it is the same as its Quebecois predecessor. Thyme is a classic herb paired with split pea, and I can’t argue with that. I took a little bit of liberty though and added some caraway seeds: similar in appearance to cumin, these seeds are common in eastern European stews and are somewhat sweet and licorice-y. They apparently have carminative properties (meaning that they help to reduce gas and bloating), which is a positive outcome for any meal with beans/pulses… just saying. Superstitious folks also suggest that caraway seeds have the power to keep lovers from losing …

vegan vegetarian chili

vegetarian chili

I love making chili. It’s something you can make out of standard fridge + pantry items (beans + canned tomatoes, onions, spices), and it’s a hella cozy meal in the dead of winter. I firmly believe that chili should be really thick, and you should have something to dip into it. Unfortunately we didn’t time our sourdough baking this weekend with the making of this chili, so I completely undermined my own chili principles :O . I also really wanted to make chili because we are trying to get better at planning our meals, making extras to freeze, and making more stuff from scratch. One aspect of scratch cooking that I’ve always been bad at is beans. There’s nothing complicated about cooking beans from scratch, I just hardly ever think ahead to do it. It’s incredibly economical, plus you can cook them and freeze large amounts of them so you always have them on hand. For this recipe I soaked 1/2 cup each of dried black + kidney beans, and black eyed peas overnight, cooked them in fresh water for about 30 minutes and they were good …