The secret to any soup is the spice. We use a lot of spices and buy them in large bags from Indian and Middle Eastern stores and put them in our own jars. There are many different kinds of curry powder and Malaysian is our favorite. Aside from the spice there are only 3 ingredients.…
Citrus is a great way to bring out the flavor in soup. Adding fresh squeezed orange juice to this soup gives a subtle sweetness. Orange you glad? 1 and 1/4 cups Split Toor Dal (yellow pigeon peas) 1 onion coarse chopped, 1/2 inch pieces 3 carrots sliced, 1/4 inch thick (peel only if not organic)…
Summer rain pours down on and off all day long. A great day to stay in and make soup. Lentils, herbs and spices create a satisfying broth without oil or salt. Kelp powder is used in place of salt. It has a salty flavor and natural plant iodine. Enjoy al fresco, like we do on…
Fresh ginger is just so good. It is good for you and it wakes up any dish. This recipes uses diced firm tofu for the bean but you can use navy beans or garbanzo beans instead. Dandelion greens are shown in the picture but any dark leafy green would be fine, like kale, collards or…
Here’s a satisfying soup that will excite your taste buds. Balsamic vinegar is the secret ingredient that brings out the flavor instead of salt. Serve this soup with a side of warm corn tortillas and a crisp cool salad. Or serve it cold as a chilled summer soup. Garnish with a squeeze of lime, a…
Hummus, a paté made from garbanzo beans, is very popular today all around the U.S. But garbanzos are not the only bean in town! Life is too short to eat only one kind of bean spread. There are so many different kinds of beans waiting to be whirred up into something special. Spice things up…
Val Dal, a lablab bean, is widely used as a food crop throughout the tropics, especially in Africa, India and Indonesia. I like it because it cooks fast, like lentils or split peas and has a light flavor. Why are so many of my soups yellow? I can’t resist adding turmeric to every savory dish…
It’s time for soup! Take the autumn chill off with this lovely white bean and vegetable soup. 2 cups small white beans (dry) 2 carrots 1 large onion 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon turmeric 1/4 teaspoon blackpepper salt to taste (I don’t use any) 1/4 cup fresh dill, chopped juice…
When I lived in the south of France I learned about Cassoulet, a rich, slow-cooked white bean stew made with different meats, like pork sausages, pork, goose, duck and mutton). This was an easy dish to veganize, adding tempeh, seitan and tofu in place of the meats. The French are very particular about ingredients remaining…
