Tag: vegetarian

Ginger Butternut Squash Soup

Posted on by Claire

ginger butternut squash soup

I love bright, colorful food. Not only does it evoke a much better visual response to a dish, making me excited to delve in, but colorful foods are also usually the healthiest ones – win, win! So here’s a nice colorful soup, using bright orange butternut squash as the base. Carrots and red lentils add to the delightful orange hue, and ginger provides the main flavoring (you can add even more than the recipe calls for, if you’d like, or stir in ginger juice (from grated ginger, wrapped in cheesecloth and squeezed) at the end). A squeeze of lemon or lime juice (either will work just fine – or even a splash of vinegar, in a pinch) helps contrast the sweetness of the squash.

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Fall Salad with Butternut Squash, Apples, and Blue Cheese

Posted on by Claire

fall salad with butternut squash apples and blue cheese

I’m starting to miss fall. Winter, I don’t mind skipping – bitter cold and biting wind, all the color sucked out of everything, and root vegetables and leafy greens the only thing in season (and even those shipped from milder climates further south). But fall is pleasantly cool with gorgeously tinted leaves and matching squashes of various shapes and sizes, driving an hour or two to taste crisp apples straight from the tree, and cinnamon-scented everything. I’ve been craving seasonal fall dishes. So I decided, despite the rising temperatures here, to put together this fall salad. Everything was easily available here (except for the radicchio called for in the original recipe which I chose to replace with red cabbage, for color, and arugula, for bite), and the end result has a great mix of flavors and textures.

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Ginger Mint Simple Syrup

Posted on by Claire

ginger mint simple syrup

I love basics like this recipe. An infused simple syrup is a great building block that’s great to have in your refrigerator because even though it’s trivial to throw together, it makes it easy to add a gourmet touch. Suddenly, it’s no problem to make ginger mint lemonade or ginger mint iced tea. Or you can pour a little bit over a fruit salad to take dessert to the next level. And, of course, it’s the perfect addition to mixed drinks, a great foil for whiskey, gin, rum, tequila, or whatever your favorite spirit might be.

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Basic Black Beans

Posted on by Claire

basic black beans

I know I already posted a recipe for cooking dried black beans (and quite recently too), but I couldn’t resist posting another one. My previous recipe has a long ingredient list and turns out a flavorful bowl of beans ready to be eaten plain, but this recipe is different. It’s much more basic, with a very short ingredient list (even shorter if you leave out the two optional ingredients, cumin and cilantro), meaning that you most likely have all the ingredients already on hand and can make these beans with almost no effort. I like this recipe for making black beans just to have on hand, to use in place of canned beans in recipes (a 15-ounce can is about 1 1/2 cups of beans, so this recipe makes the equivalent of about 4 cans).

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Mushroom Ragu

Posted on by Claire

mushroom ragu

First, for those of you who follow this blog, let me apologize for not posting on Friday – I’ve been recovering from a cold and subsisting mainly on tea (with ginger and honey, yum), and I haven’t had a chance to re-build my backlog of posts for such times yet. But I’m back in the swing of things now and have been cooking up some great new recipes for this week. Let’s start with this mushroom ragu. I was craving a bowl of pasta with meat sauce, but wanted to eat something a little healthier instead. While I usually try not to create “imitations” of other foods (though I’ve been known to do so before), I figured what I was really craving was something with a lot of umami (as meat sauce typically has) and something nice and filling (as pasta is).

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Pear Ginger Nut Granola

Posted on by Claire

pear ginger nut granola

Similarly to adjusting to buying my produce at a small neighborhood market, it took me a while to realize that the supermarket was not the best place for nuts, seeds, dried beans, and dried fruits (staples in my cabinet). The selection is limited, the quality bad, and the prices high, so I’d resigned myself to not having these around as much. Then I realized that the stores here called “dieteticas” were not, as I’d originally thought, purveyors of vitamins and protein powers, but instead actually specialized in just these sort of bulk goods that I like so much. At a nearby one, I stocked up on ingredients for this surprisingly easy to make granola.

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Broccoli and White Bean Soup

Posted on by Claire

broccoli and white bean soup

When I picked up a head of broccoli recently, I was surprised to find it came with a huge quantity of thick, hearty-looking leaves surrounding it. I guess I’d gotten used to supermarket broccoli with these leaves trimmed and (I assume) discarded. After some quick searching, I found that, as I’d hoped, they were edible – and, on top of that, supposedly quite healthy and tasty! So when I set out to make this broccoli and white bean soup, I figured it made sense to toss the leaves in as well. They were an amazing addition to this delicious soup, and for those of you not quite so lucky with your groceries, you can substitute with another hearty green, like collards or swiss chard.

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Egyptian Yellow Lentil Soup

Posted on by Claire

egyptian yellow lentil soup

I stumbled across some yellow lentils (while exploring Buenos Aires’ Barrio Chino (Chinatown), a subject for another post), and as I often cook with the quite similar red lentils, I immediately bought them. Like red lentils (which you can substitute here), yellow lentils cook quickly and fall apart when cooked which makes for hearty soups that taste thick and creamy without the need to add extra fat. Confusingly, yellow split peas are also sometimes referred to as yellow lentils (and look quite similar) even though they’re actually distinct – but they should also work as a substitute here. I decided to make this Egyptian soup with simple flavors to focus on the lentils themselves.

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Tomato and Bell Pepper Eggs

Posted on by Claire

tomato and bell pepper eggs

I love when combining basic ingredients in a simple way results in something fantastic, and that’s just what happens here with these tomato and bell pepper eggs. The ingredient list is short, and the recipe only takes about 15 minutes to throw together, so it’s great for a quick breakfast. But it feels much more sophisticated than plain ol’ scrambled eggs and looks much more exciting and colorful, too. And the tomato and bell pepper also add some healthiness – can’t go wrong with that! This is also an easily adaptable recipe (only a few steps away from Turkish menemen or North African shakshouka) – toss in a jalapeno or other hot pepper with the bell pepper if you like it spicy, add your favorite spices or herbs, or use soy sauce instead of salt and pepper for an Asian twist.

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Spanish Red Lentil and Vegetable Soup

Posted on by Claire

spanish red lentil and vegetable soup

I love walking down the streets here and seeing lots of little verdulerias and fruterias with colorful produce piled high. Most people here don’t buy their produce in chain grocery stores, but instead stop by these neighborhood vegetable and fruit markets on a regular basis. It’s been a bit of adventure adjusting to this mindset, thinking ahead to what I need for an upcoming recipe (at these places, you tell the shopkeeper what you’re looking for and how much, which, with my limited but expanding Spanish, takes a little preparation) and trying out the multiple places near my apartment to find the best quality (and the place most willing to put up with my bad accent).

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