For DR-Dad’s birthday, we went a silent retreat. Luckily, he wasn’t offended that I volunteered to spend time with him as long as he didn’t talk. (Kidding!)
We really did go on a silent retreat though. It was only one day, thankfully, because DR-Dad doesn’t exactly have a career as a monk ahead of him. At one point, he ran around the room shouting “I just LOVE these socks!!!” Yep, that happened. At a silent retreat. Anyone who hadn’t grown up with this man might have been embarrassed.
One great thing came out of the retreat though (besides quality time, of course). This stew. It was served at lunch, and the woman who ran the retreat was kind enough to give me the recipe. It is the perfect fall sunday dinner. I’m packing up the leftovers now for lunch.
Weekend Vegetable Stew, adapted from Veggiyana Cookbook
-8 cups vegetable broth
-2 cups water
-1/2 cup pearled barley
-1/2 yellow split peas
-1/4 cup white beans (I used baby lima beans)
-1/2 cup dried mushrooms (I used shitake, but any will work!)
-1 T thyme
-1 t cumin
-1/2 t coriander
-1 t marjoram
-2 t salt, divided
-1 T celery seeds
-1 bay leaf
-3 medium carrots
-2 roma tomatoes
-1 cup frozen corn kernels
-1 cup frozen peas
-6 kale and/or swiss chard leaves (I used a combination)
-1/2 cup canned pumpkin
-1/4 t paprika
-1/2 t pepper
In a big ol’ pot, add your water and broth, split peas, barley, beans, mushrooms, thyme, cumin, coriander, marjoram, 1 t salt, celery seeds, and bay leaf. Bring to a boil and then reduce heat to medium. Cover and cook for an hour.
I guess it’s fairly obvious from the drought of posts that I’ve been a little busy lately. Unfortunately, when I get stressed out, I stop doing the things I love, like cooking, sewing, and taking pictures. These are of course the things that calm me down and get me out of my crazy brain (because let’s be honest, the things I’m stressed out about are total first world problems).
You know those people who get under pressure and don’t realize that they haven’t eaten all day? Yeah, I’m not one of ‘em. I’m Molly and I eat my feelings. Yay!
Naturally, I’ve also had a cold, and soup is just about the only thing that sounds good. I made this cold-buster soup tonight and it tastes sooo good.
Cold-Buster Butternut Squash, Apple, and Ginger Soup adapted from Natural Health Magazine
Makes about 4 servings
-1 T butter or Earth Balance
-4 cups vegetable broth
-1 cup water
-1 medium butternut squash
-2 apples (I used granny smith, but any kind will work)
-1 T minced fresh ginger
-1 T chopped fresh sage
-1/4 t nutmeg
-salt to taste
-2 T honey
-chopped walnuts (for garnish)
Add your butter or Earth Balance to a large pot over medium heat. Add the diced shallot and cook for about 3 minutes.
Remove from heat and puree using a stick blender or in batches in your blender. Add salt to taste. Garnish each bowl with honey and walnuts.
Enjoy while watching and making fun of a yoga video (and not actually doing any yoga), like I just did. I feel better already!
I’m at it again with the Whole Foods recipes! This one is for cauliflower soup, which I decided to whip up since I had all of the ingredients on hand except for a head of cauliflower. Well, that and I had an accounting exam to study for, i.e. this train just pulled into the procrastination station, if you know what I mean.
Slight warning for the faint of heart: we happened to have a Muchi Curry spice on hand, and for the amount I used in this recipe, its spicy! If you don’t like spicy foods, use a milder curry or a lighter touch.
Back to the recipe. I prepared my ingredients:
1/2 cup sunflower kernels
4 cups unsweetened almond milk
3 teaspoons curry powder
1.5 cups chopped yellow onion (Kath would hate this recipe!)
5 cloves garlic, chopped (I always up the garlic in every recipe!)
1 head cauliflower, roughly chopped
Preheat oven to 350ºF.
In a small bowl, toss sunflower kernels with 1 teaspoon of your almond milk and 1 teaspoon of your curry powder. Spread out on a cookie sheet and bake, stirring once or twice, for about 6 to 8 minutes, or until toasted. Set these aside to cool.
Meanwhile, heat about 1/2 cup almond milk in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add cauliflower, remaining 2 teaspoons curry powder and almond milk, cover and simmer until cauliflower is very tender, about 40-50 minutes.