Tag Archives: soup

Glass Jars- is there anything they can’t do?

I used to buy plastic contrainers. I bought into the whole reusable/disposable/who needs the earth anyway marketing schemes from Glad and Ziploc and tried to use their shitty containers. It turns out that they purposely change the shape of the lids every few weeks so that you have to keep buying new ones. Or you can attempt to use the lid that almost works but this never works. You always end up with a bag full of soup, or worse yet pad see ew. Ewww. It took me awhile but I finally woke up to the wonder that is glass jars. They are environementally friendly, they don’t stain from putting tomatoes in them, they never leak, they can work as a drinking glass, AND the lids usually fit across the different brands. I filled this jar with a wonderful Spring soup from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas which I won a couple months back from a contest at Fat Free Vegan. It is a Greek style Orzo and Spinach soup that was just terrific and yielded 3 jars of leftovers.  The orzo really grew overnight while it soaked in the soup! I felt so silly walking around with this jar of soup and my camera trying to find a good spot to take the picture. I was going to tell people if they asked that I was on an Easter soup hunt. But nobody asked, they just watched me.

VeganMoFo- Uncheese

A few weeks ago I found a used copy of the uncheese cookbook at half price books. I was a little unsure about making my own vegan cheese but I had read some positive reviews so I thought I would try it out. The first thing that I made was the farmer’s chedda soup, it was mostly sweet potatoes and carrots as I recall so I thought it would be pretty good and I really enjoyed eating it. The soup was thick and filling while also being quite favorable. I was still not sure about the different cheese recipes but I kept looking them over and gradually got the extra stuff that I would need that I don’t normally have around (quick oats and pimento pieces) one of the main reasons that I thought I might not like these recipes is their reliance on nutritional yeast which I do like but not on everything all the time, mostly in tofu scramble.

So with great trepidation last night I starting putting ingredients into my blender that seemed totally unlikely to go together. It reminded me of “cooking” as a 5 year old, when you just mixed together a bunch of random stuff, added every spice in the rack and blended it all together and tried to get your mom to eat it. The mixture blended up very nicely and I poured it into a saucepan and heated it while it thickened. It looked very cheesy, very creamy and it was bright orange. I had made foccacia that was just coming out of the oven and I tested a corner in the cheeze mix. Oh my! It was so tasty! I ate a whole piece of bread standing over the pot! I spread it out on another piece of bread and put it under the broiler for a few minutes. It was divine. I can’t wait now to try some of the other cheeses!

VeganMoFo- How to break down a Hard Squash

Recently I have been eating a  lot of squash since it is in season, cheap, and really yummy. I love it roasted and in soup but it can really be a pain to deal with when it is rock hard. I have tried several different methods but I finally broke down and got a cleaver about a year ago and it makes all the difference in the world. Plus it is really fun to use.

All you have to do is give your squash a serious whack and the weight of the cleaver will make it cut right in two. I also use this method for coconuts and anything (or anyone) else giving me a hard time

After cutting the squash in half I usually roast the squash in the oven and scoop out the insides. Sometimes, I just want the squash for soup, as was the case last night, and I don’t want to spend a whole hour roasting it. When this happens, I use the microwave method. All you do it take the two halves of the squash and put them cut side down in a large bowl, you don’t want them to be lying flat, you want them tilted so the microwaves can penetrate both sides at once. For the acorn squash I microwaved for 10 minutes rotating halfway through and was easily able to slice of the skin and add it to my soup.

mmm soup.