Mulligatawny

An English soup, based off of an old Indian recipe. The name comes from the Tamil words “Milaku”, meaning pepper, and “Tannir”, meaning water.

This soup often has rice in it, but I personally prefer to use red lentils – they add a nice colour to the soup, and they’re chock full of nutrients!

You can puree this soup if desired, but I personally prefer to leave it as is.

Prep time: ~60 minutes
Gluten-free
Serves 4-6

Ingredients:

  • 1/4 cup¬†mild vegetable oil.
  • 1 onion, sliced into thin strips.
  • 1 carrot, thinly sliced.
  • 1 zucchini, diced.
  • 4 cloves garlic, peeled and crushed/minced.
  • 1 thumb-sized piece ginger, peeled and finely diced (or grated).
  • 2 small apples, peeled if desired, cubed.
  • 1 can tomatoes.
  • 2 tsp curry powder.
  • 2 tsp ground cumin.
  • 1 tsp ground coriander.
  • 1 tsp smoked paprika.
  • 1 tsp turmeric
  • 1/2 tsp cinnamon.
  • 1/2 tsp nutmeg.
  • 1 tsp crushed red peppers (or to taste).
  • 1/2 cup red lentils (uncooked).
  • 4 cups vegetable stock (you may want more).
  • 1 can coconut milk.
  • Salt and pepper, to taste.
  • 1 small handful fresh coriander, to garnish.

Cooking Instructions:

 Place a large pot on medium heat, and add in the oil. When the oil is hot, add the onions, garlic, zucchini, and carrots. Cook, stirring often, until the onions become soft and translucent. Next, add the ginger and the apples. Stir well, and cook for a few more minutes.
Dump in the tomatoes, along with all of your spices. Stir well, making sure the spices have been mixed throughout evenly. Now add in the lentils and your vegetable stock.
Turn the heat down to medium-low and simmer gently for about 30 minutes. When the lentils are cooked and the vegetables are soft, stir in the coconut milk. Season with salt and pepper, then serve piping hot, with a sprig of fresh coriander on top.
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Roasted Vegetable and Quinoa Salad

What I like to call “hipster salad”. Very easy to make, all things considered, and quite tasty! I’ve made something similar at work before, and it was popular. If you’re serving to a larger group of people, I recommend using brightly coloured vegetables for a bit of contrast with the greens.

Prep time: ~30 minutes
Gluten-free
Serves 6-8, generously

Ingredients:

  • Several large handfuls of greens (kale, arugula, spinach, mixed greens, whatever!)
  • An assortment of vegetables – red and yellow bell pepper, eggplant, and zucchini are nice.
  • 1-2 tbsp olive oil.
  • salt and pepper.
  • 1 cup quinoa (any kind of quinoa will do!)

For the dressing:

  • 1/2 cup apple cider or balsamic vinegar.
  • 1 shallot, finely diced/pureed.
  • 2 tbsp mustard (Dijon or whole grain are best).
  • 2 tbsp maple syrup.
  • 1 cup olive oil.
  • salt and pepper, to taste.
  • 1-2 cm ginger, peeled and finely diced/pureed.

Cooking Instructions:

Preheat your oven to 400 F (200 C). Slice your vegetables quite thinly, you want them to roast off pretty quickly. Seperate the peppers from the other vegetables – you want to cook them for a little bit longer than everything else. Drizzle everything with olive oil, season lightly with salt and pepper, and toss briefly before popping it in the oven.

While the vegetables roast, time to cook the quinoa. Use 2 cups water for every 1 cup quinoa. Heat in a pot on high heat, with a splash of oil and a little pinch of salt, until boiling. Turn the heat down to low, and wait until all the water is absorbed. Fluff with a fork, then set aside to cool.

When your vegetables are nicely roasted (and you want your peppers to be nearly black!), take them out of the oven, and set aside to cool as well.

Now, make the dressing: place everything but the oil into a bowl, then slowly pour in the oil, mixing well as you go. You can also use a food processor or an immersion blender if you want it to emulsify perfectly. Taste, and adjust the seasoning as desired.

When the vegetables and quinoa are mostly cool, place them in a large bowl with the salad greens. Toss everything together. Add the salad dressing just as you serve, or better yet, have the dressing on the side, and allow everyone to add as much dressing as they like.

Thai Curry Soup

A Thai-inspired soup. Not at all authentic, but still tasty! Slightly spicy, full of vegetables, and served with noodles. You could easily serve this soup with rice instead of noodles, if that’s what you’d prefer.

Prep time: ~45 minutes
Serves 4-6
Gluten-free

Ingredients:

  • 1-2 tbsp sesame oil.
  • 1 red onion, thinly sliced.
  • 2 cloves garlic, crushed/minced.
  • 1 large carrot, peeled if desired, sliced into thin, long ovals.
  • 1 large Chinese eggplant (sometimes called Japanese eggplant), sliced into long ovals.
  • 1 large zucchini, sliced into thin, long ovals.
  • 1-2 Thai chilis, thinly sliced.
  • 2 large handfuls bean sprouts.
  • 1 bunch coriander, stalks and leaves separated, stalks finely sliced.
  • 3 green onions, finely sliced.
  • 2 tsp soy sauce (make sure to use gluten-free soy sauce if cooking for someone who can’t have gluten!)
  • 1 tbsp curry powder.
  • 1 can coconut milk.
  • 4 cups vegetable stock/water.
  • 1 handful per person rice/sweet potato noodles.

Cooking Instructions:

Heat a large pot on medium heat with the oil in the bottom. When hot, toss in the onion. Stir often until it begins to soften, then add the garlic.

Once the onion is soft and translucent and the garlic is fragrant, add the carrot, coriander stalks, and Thai chilis. Reduce the heat slightly and cook, stirring frequently, until the carrot begins to soften, then add the zucchini. When the zucchini starts to soften, add the eggplant.

Once all the vegetables are softened, add the soy sauce, coconut milk, and curry powder. Stir well, until the curry powder is fully mixed with everything else, then add the vegetable stock/water. I recommend using the stock/water to rinse the coconut milk can out, so you get everything you can out of it.

Bring the soup up to a boil, then reduce the heat and allow to simmer gently until all the flavours are acquainted. Taste, and season accordingly, adding more soy sauce if needed.

While the soup simmers, cook your rice/sweet potato noodles according to package directions. Drain, rinse with cold water to stop the cooking, and set aside.

To serve, place the noodles at the bottom of a bowl, then layer some bean sprouts on top. pour in the soup, then garnish with a generous sprinkling of green onions and coriander leaves.

 

Green Ratatouille

Another recipe I learned from my father – it’s similar to ratatouille, but uses green vegetables with more subtle flavors than your standard ratatouille.

Prep time: ~25 min
Gluten-free
Serves 6

Ingredients:

  • 1 bulb fennel, sliced into thin strips.
  • 1 green bell pepper, sliced into thin strips.
  • 3 cloves garlic, peeled and minced/crushed.
  • 2 medium zucchini, sliced into thin quarter-moons.
  • 2 medium leeks, sliced into thin half-moons.
  • 2 tbsp olive oil.
  • 1 large pinch dried herbs (tarragon or herbes de provence work well).
  • salt and pepper, to taste.

Cooking Instructions:

Place the oil into a medium-sized saucepan and heat over medium heat. Add the fennel when the oil is hot, and cook, with the lid on, until it just begins to soften, stirring often.

Toss in the garlic and bell pepper, stirring frequently.

Once the pepper starts to soften, add the zucchini and the leeks. When everything starts to become fragrant and soft, toss in the herbs, stir well, and reduce the heat to medium-low. Cook until the zucchini are tender, then serve and enjoy!