Not Chicken Soup and Matzofu Balls for Vegan Holiday Dinners (Plus the soup is a great basic veggie broth)

The Jewish High Holidays are a few weeks away, but I’m already thinking of my menu. Since I mostly eat vegan and always have vegetarian or vegan guests, I plan to have some dishes free from animal products for them to enjoy. Usually that means I look to the vegetable-friendly cuisines of the Sephardic and Middle Eastern traditions, but this year I have a hankering to serve some dishes from my own Eastern European heritage.

The Not Chicken Soup works well as a chicken soup alternative or as a vegetable stock to use in other recipes. Serve it on its own or with my Matzofu Balls, an eggless version of the classic Ashkenazi knaidlach (matzah ball). Made from matzah meal and silken tofu, these dumplings have the look and texture of the classic matzah ball. They taste best when served warm. I like to vary the recipe by adding 1/4 cup of fresh minced flat leaf parsley when I add the matzah meal for beautiful green-flecked dumplings.

Not Chicken Soup (aka Vegetable Broth)
Makes about 9 cups of broth

1 medium large onion, unpeeled
3-4 whole cloves garlic, peeled
2 medium carrots, unpeeled
1 large parsnip, unpeeled
1 large russet baking potato, unpeeled
1 large turnip, unpeeled
8 small white or brown mushrooms
2 medium to large stalks of celery, with leaves
2 medium tomatoes, halved
1 bunch fresh parsley
About 10-12 cups water
1/2 plus 1/2 tsp. salt
1/4 plus 1/4 tsp. ground black pepper
1/4 tsp. turmeric
2-4 cups diced warm steamed vegetables, optional
Finely chopped dill, optional

Remove outer layer of onion peel if dirty, trim roots and rinse unpeeled onion, cut in quarters and put in a large soup or stock pot. Add garlic cloves. Trim, scrub and rinse carrots, parsnip, potato and turnip. Cut into 1” pieces and add to pot. Wipe down mushrooms, trim off end of stem, cut in half and add to pot. Cut celery into 1” pieces and add to pot with tomatoes and parsley. Add water just to cover (use a little less rather than a little more). Add 1/2 tsp. salt, 1/4 tsp. turmeric, stir and bring to a low boil. Cover, reduce heat and simmer until vegetables are very soft and the broth is full tasting (30-45 minutes). If the broth is too strong add water. If broth is too weak, remove cover, return to low boil and let cook until the broth is reduced to desired strength. Strain soup, pressing down on vegetables to extract liquid. Discard solids. Return broth to pot and return to a simmer. Add remaining salt and pepper or to taste.  If desired, serve by adding steamed vegetables to soup bowl, ladling in soup and sprinkling with dill.

Matzofu Balls
Makes 16

1-12 oz. box of soft silken tofu (shelf-stable aseptic package)
2 Tbs. vegetable oil 1/2 tsp. salt
1/4 tsp. turmeric
1/4 tsp. ground black pepper
1/8 tsp. cayenne (ground red pepper)
1 cup matzah meal
1/2 cup unflavored seltzer
 
Whip or beat tofu until smooth in large bowl. Mix in oil, salt, turmeric, pepper , cayenne and matzah meal. Stir well. Add seltzer. Stir gently until just combined. Cover and refrigerate for 30 minutes. Put a large pot of water on the stove. Cover and heat to boil. Form batter into 1” balls. Add to pot once water boils. When water returns to a low boil, cover  and simmer until the dumplings are cooked  and fluffy, about 20-25 minutes (cut one open, there should be no raw or hard spots). Turn off heat. Hold in covered pot for up to an hour. Drain. Serve warm in hot soup. If needed, reheat in simmering water or broth.
-----------------------------------------
Chicken graphic courtesy Microsoft Office Clip Art. Adapted by me.  A version of this article first appeared in j. Weekly.

All Mixed Up -- a Crazy North African Dish for Breakfast, Lunch or Dinner

 

This vegan shashuka (means crazy, all mixed up with lots of other spellings including shashooka) is traditionally a spicy tomato based stew from North Africa that has been adapted and adopted all across Israel.  Usually eggs are poached in the sauce (which can range from mild to fiery), but I put  cubes of medium firm tofu in the stew and heated them through just before serving.  Serve with crusty bread or pita. It will also work well on top of pasta, rice or grains.

 

I didn't take notes but my basic technique was to brown 1/2 onion and 4-5 cloves of minced garlic in oil (I used peanut), add a tsp. or more of cumin, salt and pepper and sauté a bit.  Then I added 5-6 roughly chopped tomatoes and large red pepper chopped and sautéed until peppers began to soften, adding a bit of water as needed.  Add small can of tomato sauce (8 oz.) OR a few heaping Tbs. tomato sauce and a cup or so of hot water, adding more water as needed to keep dish a bit on the saucy side (I used the tomato paste option in this version).  Add a heaping Tbs. or to taste -- Yemenite hot relish (z'hug) or harissa or chile garlic paste.  Mix well. Sauté until simmering.  Add a few handfuls of chopped kale or other greens.  Once they begun to wilt, add 1 lb. rinsed and drained (but not pressed) tofu cubes. (I cut the tofu cake in half horizontally then cut the 2 halves into cubes. Too large the cubes are hard to eat, too small and they will disintegrate into the sauce.  I think I cut each half into about 12 cubes) 

 

This is often thought of as a breakfast food, but I like it as a light meal anytime.  It is very versatile and other or additional vegetables can easily be added.



Ethiopian Lentil Stew - Messor Wot

You can read the back story and explanations here, but I wanted to be sure this wonderful vegan recipe was also posted here.  If you need gluten free not only is the wot (sometimes written wat) gluten free, but if you can find real injera, check to see if it's 100 percent teff.  Teff is also gluten free.

I buy injera (a fermented flatbread) premade from a local vendor, but often Ethiopian restaurants will sell you an order very reasonably.

I wrap leftovers in injera or other flatbread with mango chutney for a quick lunch.

Messor Wot – Ethiopian Lentil Stew

Serves 6
This is my adaptation of a traditional lentil stew. Berbere is available from some specialty markets and on line. See my post at http://www.clickblogappetit.com/2012/11/almost-ethiopian-food-recipes-for-kinda.html for a substitution and another vegan Ethiopian inspired recipe. Cooking time is approximate. Sometimes lentils will take longer to cook. Works well made in advance and reheated.

2 red onions, finely chopped
2 Tbs. minced garlic
2 Tbs. plus 2 Tbs. tomato paste
1/3 to ½ cup berbere
¼ tsp. ground ginger
¼ tsp. ground cardamom
½ cup olive oil
4 cups water
1 lb. lentils (green or brown supermarket style)
1/8 tsp. ground black pepper
¼ tsp. salt

In a large, heavy pot over medium high heat, add onions (with no oil or other fats), cook until translucent and soft (about 5-10 minutes). Stir if needed or add a bit of hot water if browning. Do not let brown or burn. Add garlic and 2 Tbs. tomato paste. Stir well and cook for a few minutes. Add berbere, ginger and cardamom. Stir and sauté for 5 minutes, adding hot water if needed to keep from sticking or burning. Add oil, stir well, cook for 5 minutes. Add lentils, mix well. Add 4 cups water. Bring to simmer. Cover and simmer until lentils are soft and falling apart, about 35-40 minutes. Sauce should be thick and not at all soupy, but add hot water if needed. Add remaining tomato paste, pepper and salt. Mix well. Let cook a few more minutes. Taste and correct seasoning. Serve with green salad with injera (Ethiopian flat bread), millet or rice.

Lentil Soup Can Fix the World

Okay, so maybe I'm being a little melodramatic - but truly a good lentil soup does have restorative powers, and this recipe, by nutritionist Mary Louise Zernicke, is a truly good lentil soup.

You can read more about Mary Louise, her tips for senior nutrition and the good work Meals on Wheels does on my Blog Appetit post here.

Below is her recipe for lentil soup.  Enjoy.

Mary Louise Zernicke’s Lentil Soup
Serves 4-6

1 cup dried, brown lentils
2 Tbs. olive oil
2 cups diced onion
1 Tbs. minced garlic
1 cup (about 2 stalks) chopped celery, including leaves
1 cup sliced carrots
4 cups vegetable broth or stock
14.5 oz. can diced tomatoes with liquid
1 bay leaf
2 Tbs. balsamic vinegar
Salt and pepper, to taste

Put lentils in a bowl, cover with water and allow to sit overnight. Over medium heat, heat oil in a large soup pot and cook onions. Add garlic and celery. Once celery begins to soften, add carrots, vegetable broth, tomatoes with liquid and bay leaf. Drain lentils. Add lentils to soup. Simmer covered, stirring occasionally, for 30-40 minutes until vegetables are cooked through. Remove bay leaf. Stir in vinegar and add salt and pepper as desired.
------------------------------
A version of this article appeared in the j. weekly.

My Oakland Veg Week Experience - With Recipe and Restaurant Ideas



I've been really remiss in posting, especially since this past week was Oakland Veg Week. I took the pledge and immediately broke it last Sunday, the first day, when I sampled a great Filipino soup (I'm going to try to veganize it for us) at a cooking lesson.  But I've been true to my pledge since then.

Here are a few of the dishes I ate this last week -- note - these are not recipes, just kind of lists of ingredients/technique for you to consider:

1. sliced Field Roast chipolte sausage sauteed with red bell pepper, poblano chili, new potatoes, carrots, onions, garlic and celery.

2. finger-sized slices of eggplant and fresh tofu cubes both cooked individually in the cast iron skillet until browned and cooked through.  Then a sauce of miso, soy, apple cider vinegar cooked until bubbly and the eggplant and tofu added back in and stirred until coated.  Over leftover restaurant white rice.

3. sauteed Chinese greens (partially steamed before stir frying) with stir fried fresh shitake mushrooms, onions and lots of garlic in mushroom vegetarian stir fry sauce (kind of a vegetarian oyster sauce) with chunks of wheat gluten.  Over fresh Shanghai style noodles.

4. stew of sweet potatoes, plantains, corn, carrots, onion, garlic etc. in mole sauce (watch for a recipe or use a canned brand that lists out ingredients to make sure there's no lard!) with white hominy corn (I used canned. If you use dried, soak and cook before using). Served over brown rice.

5. I haven't tried this one yet - but I sampled it at Trader Joe's and it was great -- cooked lentils mixed with TJ's Curry Simmer Sauce.  Reminded me of an Ethiopian lentil dish (messer-wot) I had at an Oakland Veg Week event. More on that later.

I also ate out -- a vegan Ruben sandwich at Nature's Express (an all vegan restaurant), a vegan bento box at Coach Sushi, vegan burrito (I get the Aztec veggie, ask for no dairy, specify black beans and add on the guacamole) at The Burrito Shop (multiple locations) and samples from the wonderful Ethiopian restaurant Cafe Colucci at the cooking class I had as part of Oak Veg Week.

Oakland Veg Week is over now, but the site has lots of info and resources including recipes and local restaurants that are veg-friendly.  Check it out here.

----------------
Graphic from OaklandVeg.Com

Two New Vegan Recipes on Blog Appetit - Lentil Stuffed Peppers and Near Eastern Bean Stew

Here's the link to vegan goodness at Blog Appetit. Get the recipe for lentil stuffed peppers with tomato paprika sauce AND garlic sauce as well as a white bean Near Eastern Stew with a sweet-tart flavoring from pomegranate molasses. It also features a mint-garlic-breadcrumb topping. Both were developed for Purim, but would be good any time.

Two Potatoes, Three - Potato Soup Recipe

I made a warm, nourishing and creamy soup last night.  I used 2 potatoes in the recipe, but I think it would be better with 3. Despite using a whole jalapeno with seeds, the soup was not spicy (at least to me).

Heat 2 tbs oil, saute 1 med onion chopped; 4 chopped garlic cloves; 2 large carrots, thinly sliced; 1 large jalapeno, roughly chopped (I kept the seeds in), and one red bell pepper chopped until onions are softened.  Add 8 cups of vegetable stock (you need a full flavored stock here, do not substitute water). Bring to a simmer. Add 1 bay leaf (whole)  and 3 medium russet (Idaho) potatoes cut into large, bite-sized chunks (I didn't peel, but  you can if you want). Cover, keeping at simmer and cook for about 10 minutes until potatoes are somewhat tender, add 1-15 oz can of diced tomatoes with juice (fire roasted ones would be nice if you have). Simmer, covered for another 20 minutes until the potatoes are cooked through.  Using a blender (or better yet an immersion blender), puree about half of the mixture so it still has texture but is somewhat creamy.  Return to a simmer.  Add about 2-3 cups chopped greens (collard, kale, mustard, turnip, etc). Add 1 cup unflavored, non-dairy milk. (I used soy.) Stir well and cook until greens are tender and soup has the thickness you like. Taste. Season to taste with salt, pepper and smoked paprika and or hot sauce.  Remove bay leaf before serving.