I’m a fan of root vegetable soups that veer toward the savory rather than the sweet (see this one, this one and this one). With today’s butternut squash soup, I’m taking things in a spicy direction. With roasted poblano peppers and chipotle powder, the soup has the perfect smoky, spicy undertone – yet the squash is still the star of the show.

This was quite a hit with my workmates who benefited from a sample recently. They were all surprised by the spiciness, and amazed by the cashew cream topping I served it with (sorry, not pictured here). I made them try and guess what the creamy white topping was. The emails were flying:

“Is it yogurt?”

“How about ricotta cheese?”

“Hmm, sour cream?”

Alas, no one got it right – people are always surprised by cashew cream the first time they experience it. This version, with a strong shot of lemon, is the perfect topper for the spicy soup, so I do hope you’ll try it.

Spicy Butternut Squash Soup
Adapted from BBC Good Food

2 tablespoons extra virgin olive oil
4 cloves garlic, roughly chopped
2 serrano peppers, diced
2 carrots, chopped  (about 1½ cups)
2 stalks celery (about 1 cup)
2 medium onions chopped
1 poblano pepper, roasted, peeled and diced
1/2 teaspoon ground cumin
pinch ground coriander
1 teaspoon chili powder, preferably ancho
1/2 teaspoon chipotle powder or ¼ teaspoon smoked paprika
1 medium butternut squash, peeled and cubed (about 7-8 cups)
8 cups vegetable stock
Salt and freshly ground black pepper

For the cashew cream topping:
1 cup raw cashews, soaked overnight or for at least a few hours
3 tablespoons freshly squeezed lemon juice
½ cup water
Pinch salt

Drain the cashews and place them in a food processor with lemon juice, water and salt. Process until very smooth (this will take about 5 minutes with a regular food processor). Season with salt to taste.

Heat the olive oil over medium heat in a heavy pot. Saute the garlic, serranos, carrots, celery and onions for 4 minutes. Add the roasted poblanos and spices and cook, stirring, for 2 minutes.
Add the butternut squash and stock. Bring to a boil. Partially cover, reduce heat and simmer until the squash is quite tender, about 30-40 minutes. Let cool for 20 minutes then puree in a food processor or blender until very smooth (a blender will give you a smoother result). Season with salt and black pepper to taste.

Serve with a dollop of cashew cream.

Serves 6

I’m constantly refining my vegetarian chili recipe, in search of the ultimate version. I love this one to death, but it will probably not be the last chili you see from me!

At first I thought this recipe might be too much flavor for your brain to process, with four kinds of chile powder, chipotle vegetarian sausages, chocolate stout beer and bittersweet chocolate. But when I served it recently at a potluck for gojee food bloggers, it drew raves. In a stroke or serendipity, someone set a rice cooker filled with brown rice next to the chili. While I’m usually more of a chili purist, it turns out that rice was the perfect accompaniment. A dollop of fat-free sour cream or yogurt is essential, too (use soy versions for a vegan dish.)

More than one potluck attendee – and mind you, these were some seriously great food bloggers – said “If no one had told me this chili was vegetarian, I would have never known.”  That’s when I knew I had a winner on my hands.

When you make this chili, be sure to hunt down Field Roast chipotle sausages; other brands of vegetarian sausage don’t have the same chewy texture (and no, I’m on on Field Roast’s payroll!). They are frustratingly high in sodium, but  here I use only two links in a large batch, so not to worry.

The chili has an edge of bitterness, which I quite like. But if you want to tone that aspect down, use a lighter beer instead of chocolate stout, and eliminate the espresso powder. Trust me, it will still be a far cry from your average bland and tomato-y vegetarian chili.

Chipotle & Chocolate Chili (Vegetarian)

1¾ cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick-soaked
2 links Field Roast chipotle vegetarian sausages, crumbled
1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil
1 large green bell pepper diced
1 large yellow or white onion, diced
3 large cloves garlic, minced
2 tablespoons ancho chile powder
2 tablespoons hot or mild New Mexico chile powder
2 teaspoons chipotle powder
½ teaspoon cayenne pepper
1 tablespoon ground cumin
2 teaspoons ground coriander
1½ teaspoons dried Mexican oregano
3/4 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons tomato paste
1 26-oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes*
12-ounce bottle beer, such as chocolate stout
1 tablespoon instant espresso powder
2 teaspoons molasses (or substitute brown sugar)
1½ ounces bittersweet chocolate, chopped
1 tablespoon freshly-squeezed lime juice
Cooked brown rice (optional)

Toppings: Avocado, red onions, cilantro, yogurt or sour cream (soy or regular)

Drain the soaked beans, then place in a large saucepan and cover well with fresh cold water. Bring to a boil, reduce heat and simmer until tender, about 1 hour, adding water as necessary. Let them sit until you’re ready to use them, then drain, reserving the cooking liquid.

Heat a teaspoon of oil on medium-high heat in a large, heavy-bottomed pot. Add the crumbled vegetarian sausages and cook for 3 minutes, stirring a few times (it will stick; it’s ok). Remove to a plate.

Heat the remaining oil on medium heat in the same pot. Add the onions, garlic and peppers. Cook for 8 minutes, stirring frequently and scraping the bottom of the pot to incorporate the sausage remnants that stuck to the pan. Add the tomato paste, chili powders, cumin, coriander, oregano, salt and pepper. Cook for 3-4 minutes, stirring frequently.

Add the tomatoes, beer, espresso powder and brown sugar or molasses. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the reserved vegetarian sausage and beans and simmer very gently for 10 minutes. If the chili seems much too thick, add a little of the bean cooking liquid. Stir in chocolate and lime and turn off the heat.

Serve on cooked brown rice with your toppings of choice, or refrigerate and serve the next day, when it’s even better.

*BPA-free brands

Serves 6-8

I like to think of this as the Mediterranean diet in a bowl! (Well, it doesn’t include fish but otherwise it’s right on.) Lentils are a heart health superfood, because not only does their fiber help prevent heart disease, they also contain folate and magnesium which have significant cardiovascular benefits.

A lot of people who think they don’t like lentils have only had regular brown ones. They may be surprised to find that French green lentils have a less mealy texture and a more delicate, peppery flavor. So if you are a lentil skeptic, it’s time to give these delicious legumes another shot. This French lentil salad is a great place to start. With red peppers, olives and almonds, it’s a little sweet, a little salty and a little crunchy.

I would usually add garlic and onions or shallots to a salad like this. But I skipped it this time and was really happy with the result, as it let the other flavors shine. You don’t really need anything competing with roasted red peppers and olives!

Feel free to tweak this recipe – it’s a hard thing to screw up. You can use lemon juice instead of vinegar, sun-dried tomatoes instead of roasted red peppers, or fresh basil instead of dill. But do use the almonds no matter what, as the crunchiness and toasty flavor make this one irresistible salad.

My husband Tim likes this better as a warm dish rather than a cold one. So that’s another variation for you – just eat it right away.

Lentil Salad with Roasted Red Peppers, Olives and Almonds

1¼ cups French green lentils
½ cup chopped roasted red peppers
½ cup sliced pitted kalamata olives
1/3 cup chopped Italian parsley
1 tablespoon chopped fresh dill
1/3 cup chopped raw almonds, toasted
2 tablespoons red wine vinegar
¼ cup extra virgin olive oil
¼ teaspoon salt, or more to taste (I like flaky Maldon salt here, rubbed between your hands)
Freshly ground black pepper, to taste

Rinse the lentils thoroughly. Put them in a saucepan and cover with cold water by a few inches. Bring to a boil, then reduce the heat and simmer for about 25 minutes, until the lentils are cooked but still nicely chewy (you don’t want mushy lentils.)

Drain the lentils and place in a serving bowl along with the red peppers, olives, parsley, dill and almonds. Gently stir in the red wine vinegar and let sit for a few minutes. Add the olive oil, salt and pepper. Serve warm or refrigerate for several hours and bring to room temperature before serving.

Serves 4

Other great lentil salad recipes from some of my favorite chefs and bloggers:

Lentil Salad from Marcus Samuelsson (interesting, with figs and pumpkin seeds)

Black Quinoa and Red Lentil Salad with Parsley from Healthy Green Kitchen

Colorful Lentil Salad with Walnuts and Herbs from The Kitchn

Lebanese Lentil Salad with Garlic, Cumin, Mint and Parsley from Kalyn’s Kitchen

Warm Lentil Salad with Caramelized Onions and Brussels Sprouts from The Taste Space

Two things set this vegan and gluten-free tart apart from your run-of-the-mill vegetable tart: a chickpea flour crust and a layer of lemon cashew cream.

I hadn’t used chickpea flour much, but I think I found my new obsession. The crust is wonderfully flavorful and has a nice bite. Thanks to Kitchen Operas for the idea.

My twin obsession, cashew cream, provides a delicious underpinning for the vegetable topping. The creamy layer makes this tart rich-tasting, even without cheese.

The crust and cashew cream are essential, but beyond that this recipe is hugely versatile:

– The first time I made it I used Swiss chard and caramelized onions.

– The next time I switched out the chard with leftover cooked kale (pictured above.)

– Another time I added a layer of sautéed shiitake mushrooms. Yum.

– Next time I’m going to use leeks and zucchini. Or maybe cabbage with dill.

The tart is great warm or at room temperature, so you can make it ahead for a brunch or casual supper.

By the way, this is the first iPhone photo I’ve used on the blog. What do you think?

Caramelized Onion Tart with Greens and Cashew Cream

For the cashew cream:

3/4 cup raw unsalted cashews, soaked in water for 6-8 hrs, drained and rinsed
1-2 cloves garlic
¼ teaspoon salt
1 tablespoon lemon juice
¼ cup water

For the onion and chard topping:

3 tablespoons extra virgin olive oil
4 large yellow onions, halved lengthwise and thinly sliced
½ teaspoon salt
¼ teaspoon black pepper
1 large or 2 small bunches Swiss chard or lacinato (a.k.a. dinosaur) kale, center stems removed, leaves chopped
1 tablespoon balsamic vinegar

For the crust:

1 3/4 c. chickpea (garbanzo bean) flour
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 c. extra virgin olive oil
1/4 c. cold water

Puree all of the cashew cream ingredients in a food processor until very smooth and thick. This will take several minutes, and may require scraping down the sides of the processor. If the mixture seems to dry to become creamy, add one or two teaspoons of water as needed.

For the vegetables, heat the olive oil in a large deep skillet or Dutch oven. Cook the onions and salt over low heat for 45 minutes to one hour, until golden and soft. Add the greens and cook until tender, about 4-8 minutes (kale will take longer than chard). Drain off any excess liquid. (Alternatively, just mix in a cup or so of previously-cooked greens.) Stir in the balsamic vinegar.

To make the dough, mix the chickpea flour, salt and thyme. Drizzle the olive oil over the flour mixture and work together with your hands until crumbly. Add the water and mix very briefly, just until dough comes together (add an additional teaspoon of water if the dough seems too dry.)

Flatten the dough into a disk on a floured work surface (I used all purpose flour for the work surface, but you can use a gluten-free flour.)  Roll it out with a rolling pin to about 1 inch larger than the diameter of your tart pan.

Loosen the pastry by slipping a pastry lifter or metal spatula underneath. Fold in half and carefully transfer to the tart pan, pressing it into the bottom and sides.  Trim off any excess.

Heat the oven to 400 degrees. Cover the crust lightly with foil (don’t press), add some dried beans or pie weights and bake for 10 minutes. Let cool slightly.

Top the partially-baked crust with the cashew cream, then the onion and greens mixture.  Return to the oven and bake for 20 minutes longer. Serve warm or at room temperature.

Serves 6

 

A friend of mine recently pointed out that most of my entrees are stew-y. And she’s right, I do tend to love saucy, one-pot meals like soups and stews. But after all the holiday cooking (and indulging), I was craving something more pure and simple. Roasted vegetables fit the bill.

I wanted to serve the vegetables on quinoa, but it seemed a little plain. So I topped it with yogurt spiked with horseradish and dill (vegans can use soy yogurt). The piquant taste of the sauce provides a perfect counterbalance to the sweet root vegetables. Nope, this dish is not a stew, but it does have the kind of compelling flavors I love. And it’s pretty enough for a picture, don’t you think?

This recipe makes a big batch, but you’ll be glad to have leftovers for lunch. If you want to make it an even heartier main dish, it would be great with some chickpeas mixed into the quinoa.

Roasted Root Vegetables on Quinoa with Yogurt sauce

9-10 cups peeled, cubed root vegetables (any combination of carrots, sweet potatoes, winter squash, turnips, parsnips, rutabagas, brussels sprouts or beets)
2 tablespoons olive oil
1/4 teaspoon coarse or flaky salt
1/4 teaspoon freshly ground black pepper, or more to taste
2 tablespoons pomegranate molasses (if you can’t find it, make your own)
1 tablespoon maple syrup or agave nectar
2 cups quinoa, rinsed well if not the pre-rinsed variety
3 cups water
1 cup nonfat or soy yogurt (regular, not Greek)
1 tablespoon fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon fresh lemon zest
1/4 teaspoon salt

Heat the oven to 400 degrees.

In a small bowl or a cup, combine the pomegranate molasses and maple syrup and set aside.

Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and pepper.

Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture. Roast for 25-30 minutes more, until vegetables and tender and nicely browned.

Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for 12-15 minutes. Let it sit for a couple minutes, then fluff with a fork and remove to a serving platter.

Combine the yogurt, dill, horseradish, lemon zest and 1/4 teaspoon salt.

Spoon the vegetables over the quinoa, and drizzle with the yogurt-dill sauce.

Serves 6


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