Thai Coconut Soup

This soup was made for a Zuppa night and got rave reviews.... cleanse friendly!

1 sm onion, chopped

5 cloves garlic, minced
2 stalks lemon grass in 1" pieces
1 tsp ground cumin seeds

2 tsp sweetener (agave syrup or maple syrup)
5 C water
1/4 C fresh lime juice
2" piece of ginger, sliced
2-3 fresh chilis, chopped
1 tbsp ground coriander
1/2 tsp turmeric
2 tbsp olive oil
1 can coconut milk
1 tsp sea salt (yes, you must put salt in the soup)

Put the onion, ginger ,garlic chili, lemon grass, cumin turmeric, coriander and sweetener in a food processor. puree into a paste. heat the oil in a heavy soup pot over medium heat until hot, do not let it smoke. add the paste and saute, stirring often for about 8 mins. add the water, coconut milk, lime juice and salt and bring to a boil. lower the heat and simmer for 30 mins. strain through a sieve and discard the solids. return the broth to a clean pot and continue to simmer.

For the soup:

1/2 C cucumber, small pieces
1 fresh jalapeno pepper, sliced
1/2 C fresh mint, chopped
4 lime wedges (or as many people as we have)
1 C mung bean sprouts
1/2 C cilantro leaves, chopped
8 oz tofu, cut into 1/2 inch cubes
4 cups cooked quinoa

In individual bowls, add cucumber, sprouts, tofu, chilies and herbs
Ladle the hot soup over cooked quinoa then mound the vege mixture in the middle and top with a lime wedge.

Easy Acorn Squash

Easy Acorn Squash


Half and seed 1 acorn squash.

Place in oven pan with some olive oil on the bottom.

Drizzle center of acorn halves with olive oil and maple syrup with some diced garlic and pickled ginger.

Bake at 400 degrees for 1 hour.

After it's baked, scoop out squash and serve over a salad of greens (commonly leafy lettuce, dried cranberries or some diced apple, some salt, pepper and a drizzle of olive oil and balsamic vinegar with crumbled goat cheese on top)

Miso Shiitake Soup

Dinner tonight was shared in good company of great friends - which perhaps gave added flavor to the dish - it was warm, comforting and tasty. The perfect balance of broth and vegetables so that it was light enough to feel healthy but filling enough to leave you satiated afterwards. The dish? Miso Shiitake Soup. I normally veer away from shiitake mushrooms, but this dish is easy - prep time of 20 minutes and then you let the heat to the rest.

Miso Shiitake Soup: 4t olive oil, 4 cloves garlic (thinly sliced), 1 carrot (sliced moons 1/4"each), 4" daikon radish (1/4" half moons), 2 c. bok choy (or cabbage), 2 scallions (thinly sliced), 7 cups water, 1 md. onion (chopped), 1 lb firm tofu (drained, 1" cubes), 6 shititake mushrooms), 5-6T red miso, 2t tamari (soy sauce)

Remove stems from shiitakes and slice thinly, along with the bok choy and scallions. In a 4-6 quart saucepan, cook onions in oil over medium heat-high heat until it begins to brown. Add garlic & cook consistently for about 10 minutes. Add tofu, shiitakes, carrots, daikon and remaining water about 6 cups; simmer for about 40 minutes, cover until carrots are tender. Turn down heat. Put miso in a small bowl with about 1 cup of the soup broth, dissolve and return to soup. Add cabbage and tamari. Serve with sliced scallions on top.

Restaurant Review: The Blossoming Lotus

Last night I tried a little hidden secret on Broadway and 15th called Blossoming Lotus. Their speciality? The entire menu is vegan. They boast dishes such as Crispy Thai BBQ Salad (romaine, mixed greens, shredded cabbage, carrot, cucumber, raisins, crispy rice sticks, curried cashews and thai spice barbecue soy curls topped with creamy ginger dressing, fresh herbs and toasted coconut) and Creamy Pesto and White Bean Dip (served warm with organic blue corn tortilla chips). I had the Season Stir Fry (seasonal vegetables and curried cashews in sesame oil and fresh ginger-lime stir fry sauce, servied with buckwheat soba noodles and topped with tempeh and sesame seeds). For $12 I had 2 meals (at least 2 serving sizes) and I just have to say, they have made vegan awesome.