Asparagus and Potato Soup

This recipe was inspired by the cleanse, my extreme love of asparagus, and the abundance of it in our frig.  Toward the end of winter, I start to get antsy for it and I may or may not become overzealous when it starts to appear in grocery stores and farmers markets.  Thus, the several bunches in the refrigerator needing to be eaten, purchased independently by both Jamie and myself.

The recipe is fairly simple and straightforward, and the soup tastes thus.  It is relatively creamy, and I recommend only blending about two-thirds to preserve some potato chunks and asparagus spears.  It is reheats really well, providing delicious leftovers for several days.  Cutting the asparagus into differently sized bits according to the thickness works really well (a new technique for me and asparagus).  The recipe was originally entitled Potato-Asparagus Soup, but the asparagus is the most important element.

Asparagus and Potato Soup

• 3 pounds russet potatoes, peeled and cut into 1-inch chunks
• 1 pound asparagus, woody ends discarded, tips cut into 2-inch pieces, lower parts into 1/2-inch pieces
• 2 Tb olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tsp salt
• pepper to taste
• 4 cups vegetable broth or water with bouillon cubes
• 2 bay leaves
• juice of 1 lemon
• chopped fresh dill for garnish

Place potatoes in a stockpot and cover with cold water.  Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender.  Add the asparagus, boil for 3 minutes, drain, and set aside.

In the same pot or a dutch oven (which I prefer), heat olive oil over medium heat.  Saute the onion for 5 to 7 minutes; add the garlic, salt, and pepper and saute for 2 more minutes.  Add the broth and bay leaves, boil for 10 minutes, then discard the bay leaves.  Add the potatoes and asparagus, heat through, then immersion-blend about two-thirds of the soup.  Add the lemon juice.  Serve garnished with fresh dill.

(This recipe is from Vegan with a Vengeance by Isa Chandra Moskowitz)

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Millet Salad with Pesto, Sun-Dried Tomatoes and Pine Nuts

Another millet salad.  Yesss!  It’s my new favorite grain, versatile in most culinary settings.  We have finished with the cleanse but there’s no need to stop with the millet.  I got this recipe from the Flying Apron cookbook.  The Flying Apron Bakery is located down the hill from our apartment in Fremont.  It is incredible: everything is vegan and gluten-free and (most importantly) delicious!  They feature pastries, savory breads, pies and have salads and soups for lunch.  I try to avoid entering.

I made this salad last night for a co-worker’s potluck.  She had never heard of millet and always looks at my “healthy” food with skepticism.  She told me several times how much she liked the salad.  Again, yesss!

This salad is wonderful and tastes like summer.  In fact, I believe that it’s the reason the sun came out today instead of continuing along in its overcast way.  Yesss!

Millet Salad with Pesto, Sun-Dried Tomatoes and Pine Nuts

• 2 cups water
• 1 cup millet, rinsed
• 1/2 tsp salt
• 1/2 cup basil pesto (recipe follows)
• 1/2 cup oil-packed sun-dried tomatoes, thinly sliced
• 1/3 cup toasted pine nuts
• salt and pepper to taste

Basil Pesto

• 2 cloves garlic, peeled
• 1 1/2 Tb toasted pine nuts
• 1 cup basil leaves
• 1/4 cup olive oil (I used the oil from the tomatoes)
• salt and pepper to taste

Bring the water to a boil in a medium sauce pan.  Add the millet and salt and boil for 1 minute.  Reduce the heat to low and simmer, covered, until the millet has absorbed all of the water and is fluffy, about 20 minutes.

To prepare the pesto, pulse the garlic in a food processor until finely chopped.  Add the pine nuts and pulse just until they are ground, about 1 minute (don’t let them become a paste).  Add the basil and continue to pulse while slowly pouring in the olive oil.  Add salt and pepper to taste.

Transfer the cooked millet to a large bowl and add the pesto, sun-dried tomatoes and pine nuts.  Add salt and pepper to taste.  Chill until you want to eat it!

(From Flying Apron’s Gluten-Free and Vegan Baking Book by Jennifer Katzinger)

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Spiced Millet Salad with Corn

Jamie and I are currently undertaking a two week cleanse.  In additional to herbal supplements, we can eat all fruits and vegetables, millet and quinoa, and tempeh (plus a few other things).  Not much for protein.  For the first few days, I became so hungry by mid-morning that I felt I could die.  I would eat a snack or lunch, then feel the same way by mid-afternoon.  So, the hunt for a millet-based salad (quinoa was too easy).

I looked through an absurd number of millet salad recipes and settled on this one, which I have adapted.  If you have never cooked with millet, it has a nice warm, nutty flavor.  The corn in the recipe gives it a nice crunchy texture.

Spiced Millet Salad with Corn

• 3 Tb olive oil, divided
• 2 cloves of garlic, minced
• 2 Tb ginger, minced or grated
• 1 Tb paprika
• 1 tsp pepper
• 1/8 tsp ground allspice
• 1/8 tsp cayenne, or to taste
• 1 cup millet, washed and drained
• 1 tsp salt
• 1/4 cup lemon juice
• 2 tsp agave syrup or your choice of sweetener
• 8 oz. frozen corn
• 1 tomato, chopped
• 1/4 cup parsley
• 2 Tb green onion, finely chopped

In a medium-sized saucepan, heat 1 Tb oil and saute garlic and ginger for several minutes, until fragrant.  Add the paprika, pepper, allspice, and cayenne and cook for another minute.  Add the millet to the pan and stir, coating grains and cooking until hot to the touch.  Add the water and the salt and bring to a boil.  Reduce heat and simmer on low for 20 minutes.  Check for doneness, when all the liquid is absorbed and the grain is tender.  Cover and remove from heat and let steam for 10 minutes.  Place millet in a bowl to cool; add the corn to thaw.

Meanwhile, whisk remaining 2 Tb oil with lemon juice and sweetener.  When millet is cool(ish), stir in tomato, parsley, and green onion.  Add dressing and stir to combine.  Chill until ready to serve.  Yum!

(Adapted from “Millet Salad with Corn and Pepper”.)

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The Best Lentil Salad

I love lentils, I love tangy vinaigrettes, and I love lentil salads with tangy vinaigrettes.  Jamie and I have both been on a lentil kick lately, due to the ubiquitous presence of lentils in world cooking as well as their high protein content (and delicious flavor!).  I fell in love with them in Spain, in the sopa de lentejas, a hearty, savory soup made with brown lentils that was always a reprieve from the typical fried-pig-of-sorts on every menu.  I used to be nervous to cook with them because legumes can be intimidating, but lentils are very manageable and usually do not require much planning (as opposed to black beans, for example).

Back to the salad.  I love lentil salad because it is good warm, great cold, lasts for days, and performs perfectly as a protein-y pre-packed lunch.  Mmmmm…  The following recipe is a variation of a salad I found after searching through dozens of online recipes for one that fit my fancy.  It’s the best that I’ve made and probably the best that I’ve eaten.  The apples add a nice sweetness that complements the subtle flavor of the curry and their crispness goes well with the texture of the lentils.

I used French lentils (lentilles du Puy) because the original recipe called for them and they hold up nicely in salads.  I also like them because they look like little turtles.  Enjoy!

French Lentil Salad with Curry Vinaigrette

• 1 1/2 cup French lentils, picked over and rinsed
• 5 cups of water
• 1/2 medium onion, intact
• 3 cloves garlic, peeled and crushed
• 2 bay leaves
• 1 apple, chopped
• 1 shallot, minced
• 2 Tbs chives, minced
• salt and pepper to taste

Curry Vinaigrette

• 3 Tbs dijon mustard
• 2 Tbs apple cider vinegar
• 5 Tbs olive or walnut oil
• 3 tsp curry powder

1)  Prepare the vinaigrette by whisking the ingredients together.  I recommend doing this in advance so that the flavors have more time to meld.

2) In a large pot, bring the water, lentils, onion, garlic cloves, and bay leaves to a boil.  Cook 20-25 minutes, until the lentils are tender to your liking but still firm.  Drain and rinse with cold water, removing the onion, garlic, and bay leaves.

3)  In a large bowl, combine the apple, shallot, chives, and lentils.  Add the vinaigrette, mixing carefully.  Season with salt and pepper to taste.  Refrigerate until ready to serve.

(Recipe adapted from Green Lentil and Apple Salad in Curry Vinaigrette on the Restaurant Widow website)

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