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Showing posts from October, 2011

#60 The Case of Maple-roasted Beet Soup

Maple-roasted Beet Soup 6 red beets, peeled and chopped 1 onion, chopped 4 cloves garlic 1 teaspoon cumin seed 2 tablespoons olive oil 1/2 cup maple syrup 4 cups water 4 rounded teaspoons (for 4 cups) vegetable bouillon powder 1 cup cashew milk salt pepper Preheat oven to 400ºF. Place the beets and onion in a 9" X 13" pan. Sprinkle with the garlic and cumin seed, and drizzle with the olive oil and maple syrup. Toss to coat the vegetables. Roast for 30 min. Scrape the roasted vegetables and juices into a saucepan with the water and vegetable bouillon powder, and simmer, covered, until the beets are tender. Blend and return to the pot. Stir in the cashew milk, thin with water if needed, season with salt and pepper to taste, and heat to serving temperature. Serves 4. ♥ Becki

#59 The Case of Tomato Cucumber Salad

T he salt in the vegetable seasoning coaxes out the juices in the vegetables so they bathe in their own "vinaigrette". Tomato Cucumber Salad 1-1/2 cups seeded, chopped cucumber 1-1/2 cups seeded, chopped tomato 1/2 cup Greek olives, pitted 1/8 cup minced onion 2 cloves garlic, minced 2 tablespoons olive oil vegetable seasoning Toss together all the ingredients, including vegetable seasoning to taste—I use plenty as you can see in the picture—then chill.  Serves 2. ♥ Becki