Vegetable Puree

 

Ingredients

1 medium onion
1 shallot
6-8 cloves of garlic
4 carrots
2-3 stalks of celery
2 small potatoes or 1 large potato
1 inch cube of fresh ginger (optional)
1/2 cup cabbage
3/4 tbs vegetable/olive oil
1/2 tsp celery salt
3 green onions
6 cups vegetable stock
S&P

How to make Vegetable Puree

This puree is so lovely and warming, no one will believe it is so easy to make.  I love purees because you don't have to worry about chopping as uniformly or cooking each vegetable perfectly.  Instead, you can just throw everything in a pot and let it boil away!

In a large dutch oven, heat oil over medium heat.  Add diced potatoes, carrots, celery, garlic, onions, shallot, ginger, salt and pepper.  Sweat for about 6-8 minutes until vegetables begin to color a bit.  Be sure not to burn the garlic.

Slowly pour in the stock, scraping the bottom of the pan with a spoon to pull up the yummy bits.

Bring to a boil and add in the cabbage, 3/4 of the green onions, and celery salt.  Reduce to a simmer and cook until all of the vegetables are very soft.

Puree with an immersion blender or a food processor in batches until smooth.  Taste and season with more salt and pepper accordingly.

Top bowls with remaining green onions and fresh cracked pepper.  Enjoy!

This is also a great soup for leftovers because nothing gets soggy or discolored.  I usually make it in such large batched because of that!

Quinoa Stir Fry

 

Ingredients

1 cup quinoa
2 cups vegetable stock
1 tbs peanuts, chopped
1 1/2 tsp diced fresh ginger
1  cube of fresh ginger, whole
1-2 cloves of garlic, minced
1 shallot, minced
juice of 1/2 lemon or lime
cilantro
2 green onions
1-2 tbs soy sauce
1 tbs garlic chili sauce
3 cups mixed vegetables

How to make Quinoa Stir Fry

Like most of my recipes, this is something that you can use just about any vegetable you have in the fridge.  Usually, I like to add some carrots, celery, broccoli, and then some frozen Asian style stir fry vegetables.  Feel free to use whatever you have around.

In a medium sauce pan, combine washed quinoa with 1 1/2 cups of stock, a few leaves of cilantro, and the large piece of ginger.  Bring to a boil and reduce to a simmer.  Cover and cook for 15 minutes and then let sit for 5 more off of the heat.

In the mean time, in a large skillet, heat oil over medium heat.  Add garlic, shallot, ginger, and fresh vegetable.  Saute for about 4 minutes.  Add remaining vegetable stock slowly.  Add lemon/lime juice and soy sauce.  Add in the frozen vegetables, if using.  Cover, and simmer over medium low heat until warmed through and vegetables are tender.

Stir in the cilantro, green onions, and garlic chili sauce.  Serve over fluffed quinoa.  Enjoy!

Vegetable Broth with Ginger

 

Ingredients

Vegetables from "Roasted Root Vegetables Recipe"
4 stalks of celery
1 roma tomato, quartered
3 thin slices of ginger (optional)
1 tsp powdered ginger
8-10 cups of water
salt and pepper

How to make Vegetable Broth with Ginger

This recipe was developed from my roasted root vegetable recipe during a liver cleanse that I was on.  The broth is rich and hearty, and will fill you up with with healthy nutrients.

In a large pot, place all of the roughly chopped vegetables and cover with water.  You want about an inch of water above the veggies.

Add any salt and pepper and herbs that you might be using (bay leaf, thyme, etc.).

Bring to a boil and then reduce to a simmer.  Cover and cook for about 2 hours or until very flavorful.

Strain mixture through a fine mesh strainer and either discard solids or puree them with some of the broth and some seasonings.  (I tried this, and I found the broth to be remarkably bland and off putting, even after adding quite a bit of seasoning: soy sauce, peanuts, cabbage, green, cilantro).

Either drink the broth as a clarified soup, or save it for vegetable stock purposes.

Tip: You can freeze the broth in an ice cube tray and then put into a plastic bag for convenient sized use later.