1. three vegan soups & stews to make in a slow cooker (because it’s too cold and snowy this weekend to get up and stir your food every few minutes!) / see them at sewindie.com
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    three vegan soups & stews to make in a slow cooker (because it’s too cold and snowy this weekend to get up and stir your food every few minutes!) / see them at sewindie.com

    January 14, 2012 Posted by sewindieee
  2. mushroom barley soup because i’m sick of being sick. place in a pot: 3 cups veg broth, 3 cups water, 1 cup whole barley, thyme, oregano, sage, and two bay leaves cook on medium heat for 30 minutes add in 4 cups mushrooms, loosely chopped (slightly larger than a dice) finely chop 1 large clove of garlic and one medium onion. put a skillet on low-medium heat and cook in a little bit of earth balance (non-dairy butter) until the onions are slightly translucent. stir often to keep the garlic from burning. add these to the pot of soup. continue the soup on medium heat for about 20 more minutes, or until the barley is cooked through. it should be slightly chewy but not at all crunchy. sprinkle some salt and pepper into the pot to taste. this is optional, but it tastes great and makes you feel better if you’re under the weather. just stir in a few spoonfuls of miso paste until dissolved after you’ve taken the soup off the heat. makes enough for 4-6 servings.

    mushroom barley soup

    because i’m sick of being sick.

    1. place in a pot: 3 cups veg broth, 3 cups water, 1 cup whole barley, thyme, oregano, sage, and two bay leaves
    2. cook on medium heat for 30 minutes
    3. add in 4 cups mushrooms, loosely chopped (slightly larger than a dice)
    4. finely chop 1 large clove of garlic and one medium onion. put a skillet on low-medium heat and cook in a little bit of earth balance (non-dairy butter) until the onions are slightly translucent. stir often to keep the garlic from burning. add these to the pot of soup.
    5. continue the soup on medium heat for about 20 more minutes, or until the barley is cooked through. it should be slightly chewy but not at all crunchy.
    6. sprinkle some salt and pepper into the pot to taste.
    7. this is optional, but it tastes great and makes you feel better if you’re under the weather. just stir in a few spoonfuls of miso paste until dissolved after you’ve taken the soup off the heat.

    makes enough for 4-6 servings.

    December 5, 2011 Posted by sewindieee
  3. tomato soup is something i’m always trying to perfect - it’s one of those comforting staple foods that should be so easy to make, but i’ve never gotten it just right until now. this is so simple to make, and is creamy and hearty and totally great for every season. try it out! (this is another recipe that you’ll need some sort of blender/food processor for, but if you don’t mind a chunky soup, you don’t need it really.) have 2 cups chickpeas cooked beforehand, or do the cooking as you make the rest of the soup. (it takes about 1-1 1/2 hours to fully cook soaked dried chickpeas.) chop up 7-8 large tomatoes, the smaller the better, but they will cook down so don’t be too meticulous about it.  throw them in a soup pot with two veggie bouillon cubes, a heaping pinch of salt, freshly ground pepper and at least a tbsp each of oregano, thyme, and parsley. cook on low-medium heat for 45 minutes. (you can let it cook for longer, just keep it on slightly lower heat.) when your chickpeas are cooked, put them in a food processor with a bit of oil and blend until smooth. add this mixture to the soup a little bit at a time, until you think it tastes creamy enough. from here, we used an immersion blender (found pretty cheaply at thrift stores or even at mainstream stores) to blend all the tomatoes and chickpeas and spices together until it was creamy and smooth. you can choose to do this or not, it’ll be good either way! serve hot with some toasted quinoa or fresh sweet corn. this recipe makes enough for 4-6 people. enjoy!

    tomato soup is something i’m always trying to perfect - it’s one of those comforting staple foods that should be so easy to make, but i’ve never gotten it just right until now. this is so simple to make, and is creamy and hearty and totally great for every season. try it out! (this is another recipe that you’ll need some sort of blender/food processor for, but if you don’t mind a chunky soup, you don’t need it really.)

    • have 2 cups chickpeas cooked beforehand, or do the cooking as you make the rest of the soup. (it takes about 1-1 1/2 hours to fully cook soaked dried chickpeas.)
    • chop up 7-8 large tomatoes, the smaller the better, but they will cook down so don’t be too meticulous about it. 
    • throw them in a soup pot with two veggie bouillon cubes, a heaping pinch of salt, freshly ground pepper and at least a tbsp each of oregano, thyme, and parsley. cook on low-medium heat for 45 minutes. (you can let it cook for longer, just keep it on slightly lower heat.)
    • when your chickpeas are cooked, put them in a food processor with a bit of oil and blend until smooth. add this mixture to the soup a little bit at a time, until you think it tastes creamy enough.
    • from here, we used an immersion blender (found pretty cheaply at thrift stores or even at mainstream stores) to blend all the tomatoes and chickpeas and spices together until it was creamy and smooth. you can choose to do this or not, it’ll be good either way!
    • serve hot with some toasted quinoa or fresh sweet corn. this recipe makes enough for 4-6 people. enjoy!
    September 13, 2011 Posted by sewindieee