So here we go. New look, new focus, new Opera Buffo. I'm pretty excited, although I have a feeling the picture of the squirrel won't last long. The biggest excitement is the labels. They matter because I plan to finally post recipes here, and the labels will let you find something good to eat! Let me know how it works for you.
A lot of the food projects that I will be posting will be easy, easy weekday recipes, and they should all be vegan. It's fun to share the mad brainstorming that can happen in the kitchen when you just throw together a meal, and I really want to help more people tap into that. I keep meeting people who only cook from recipes and it blows my mind. Recipes are fun, but it's like following a paint-by-numbers kit: confining and style-less.
So let's jump in! Here's the bare bones of a great soup that you can tinker with by adding or subtracting spicy elements and crunchy toppings.
This recipe is modified from a chowder recipe in Ani's Raw Food Kitchen, and it just doesn't get easier than this.
Basic soup recipe:
2-3 cups corn; if using frozen, run under warm water to thaw
1/2 cup pumpkin seeds
1/3 cup pine nuts
1 clove garlic
1/2 tsp salt
3-5 cups hot water (3 cups to start, add water if you prefer a thinner soup)
Bells & whistles (optional):
1/2 tsp - 1 tsp ground cumin
1 chipotle chile and 1 tsp adobo sauce (more to taste)
Handful of cilantro leaves
1 or 2 chopped green onions
Place all the basic soup ingredients in a blender. Add as many or few optional ingredients. Blend on medium until smooth.
Top with any of the following ingredients: