Shiitake Mushroom & Leek Soup

Ever since I tried Shiitake Mushrooms (New Veggie #13), I've been wanting to try them again. This somewhat high-end grocery store that I occasionally go to often has mushrooms available in bulk, instead of shrink-wrapped in styrofoam - i.e. I can pick and choose the best looking mushrooms! I picked up some Shiitake yesterday and wanted to use them last night while they were at their freshest. Unfortunately, the kids had other plans. So .. the mushrooms had to stay overnight in a brown paper bag. I've found that is the best way to store mushrooms.  I found this really simple recipe during lunch today (VegWeb.com) and decided immediately that this was the fate of the wonderful mushrooms sitting in my fridge. I followed it almost to a tee. I made the No-Added-Fat version, did not use any oil and also cut coconut milk in half and I did not use any Cremini mushrooms. 

Prep Time: 15 min, or so

Ingredients:

1. 2 Leeks (diced) (New Veggie #8)
2. 6-8 large Shiitake mushrooms (diced)
3. 1-3 tsp minced garlic
4. 3 cups Vegetable broth
5. 8 oz Coconut milk
6. Salt, and freshly cracked pepper, to taste.

Directions:

In a large saucepan, bring 2 cups of vegetable broth to a rolling boil, add leeks and 2 tsp salt (if using low-sodium broth). Cover and simmer for a few minutes until leeks begin to cook down. Then, add mushrooms and garlic and cook until fragrant. Using a stick blender, puree the soup into a creamy consistency. Add half the coconut milk and bring to a boil. Add more vegetable broth, as needed to reach the right texture. Serve with more coconut milk, thin strips of leeks and cracked pepper as a garnish. 

My Assessment: Simple and Yum!!

Kohlrabi Coconut Curry

I had 2 Kohlrabi (New Veggie #17) left over from the weekend and I also had some store-bought naan left over from my radicchio pizza also from the weekend. I was itching for some home-made subzi so that I could eat it with naan and this is what I came up with. 

Prep Time: 30 min.

Ingredients: 

1. 2 small kohlrabi, finely diced (not like mine!). 
2. 1 small onion, or a Leek, finely sliced (New Veggie #8). 
3. 1 cup baby spinach  (or use Kohlrabi leaves)
4. 1/2 cup coconut milk
5. 2 tsp mustard seeds
6. 2 tsp coriander powder
7. 2 tsp cumin powder
8. 1 tsp turmeric
9. salt, to taste.

Directions:

Preheat coconut milk in a deep pan and add spices. Cook for a few minutes to release the aromas and then add onion/leek and cook for a few minutes. Then add diced kohlrabi, cover and simmer until almost cooked. Add baby spinach or chopped kohlrabi greens, allow to wilt and serve with warm naan.

Nik's Reaction: He tried 1 little piece of kohlrabi and spit it back out!

My Assessment: This meal was reminiscent of evenings at home with a sabzi and roti and I really enjoyed the feel of breaking break with my hands and rolling it around the veggies. The mustard seeds and coconut milk gave this recipe a distinctive taste of Southern India. Next time, I'm going to make kohlrabi the Punjabi way - which is what I grew up eating. Kohlrabi get an awesome A++.

Kohlrabi & Leek Soup

Another weekend, another experiment for my New Veggie Quest. After using 2 new ones last night, I had simple meals for breakfast and lunch and then got the crock pot going for a warm 'no-hassle' dinner, for a rather stormy evening in Central Ohio. New Veggie #17 - Kohlrabi, is not really a new veggie to me, as we ate it a lot when we were kids. However, this is the first time I prepared it myself.

Kohlrabi &Leek Soup

Prep Time: 20 minutes set up; 4 hours on HIGH in a crock pot.

Ingredients:

1. 2 Kohlrabi bulbs, diced
2. 2 Leeks, thinly sliced (New Veggie #8)
3. 2 cups Vegetable broth
4. 1 cup white button mushrooms, halved
5. 1 large tomato
6. 3 medium russet potatoes, quartered
7. 2 links Vegan sausage, sliced
8. 2 tbsp dried parsley
9. 2 tbsp dried onion flakes
10. 4-6 tbsp worcestershire sauce (to taste)
11. Salt and freshly ground pepper, to taste
12. 1/2 cup Quinoa (optional)

Directions:

Add all the above the ingredients to a crock pot, mix well and cook on HIGH until the chunks of potato and kohlrabi are well cooked and tender (about 4 hours). Check salt and flavoring, and adjust to taste. Garnish with freshly ground pepper and serve with toasted garlic bread. Yumm!

My Assessment:  This wasn't on my super-star meal list. But I did enjoy the flavors of kohlrabi in this soup. The use of leeks added the mild onion flavor I was looking for, without overpowering the kohlrabi. Next time, I will use larger chunks of kohlrabi and hold the vegan sausage (maybe the brand I picked up wasn't the best but I am not a fan after tonight!!). I think this soup gained nothing from the sausage. Overall a 7 on 10 for this dinner!!

  

Leeks & Black Eyed Peas

Leeks & Black Eyed Peas

Another week off from picking new veggies, another weekend to go grocery shopping at leisure and find things I haven't tried before. The honor of being Vegetable #8 for New Year Resolution #2 goes to Leeks. 

Here's a vegetable that is much ignored and often mistaken for its cousin, the Onion. One of the most popular uses for this lovely mild flavored vegetable is for adding flavor to vegetable stock. Leeks have a very mild onion taste and are mildly fragrant like the onion as well.  I first read about Leeks several years ago in the book "French Women Don't Get Fat" where Mireille Guiliano raved about the benefits of detox'ing with leek soup over a weekend. Two pounds of leeks are simmered with ample quantities of water and that is all that is consumed for the entire weekend. I must admit that I read the book several years ago and have still not given into the lure of the magical leek soup.  However, the lovely leek did make it to the top of my "New Veggie list" this morning when I saw the store clerk stacking fresh leeks in the produce aisle.   

Prep Time: 15-20 minutes depending upon the black-eyed peas.

Ingredients: 

1. 2-3 thick leeks
2. 12 oz pack of frozen black eyes peas.
3. 1 can (14-16 oz) No-Sodium Vegetable broth
4. Salt & Freshly ground pepper, to taste. 

Directions: 

In a stock pot, add black eyed peas and three quarters of the vegetable broth and simmer on medium for 15 minutes, or until tender.  Wash leeks, trim off the tough dark green parts, remove the outermost leaves from each bulb, cut each in half and julienne. Transfer to a deep bowl, fill with water and rinse well to get rid of any grit, drain and let stand for a few minutes to drain completely. When black eyed peas are done, in a separate stock pot, add remaining vegetable broth and bring to a boil. Reduce heat to medium and add leeks. Cook gently until leeks are nicely fragrant and translucent. Add salt to taste and mix well. Then add the cooked black eyed peas. Cook for a couple minutes to allow the flavors to blend. Add freshly ground black pepper and enjoy!!  

My Assessment: I LOVE LEEKS!!! This recipe was so simple. All it has in terms of seasoning is salt and black pepper. Black eyed peas have such a nutty, earthy flavor and a buttery texture. The mild flavoring of leeks enhanced that flavor. I also liked the little bit of crunch added by the barely cooked leeks. I ate these tonight with steamed brown rice which really enhanced the nutty flavor of the black eyed peas.

This is most definitely a recipe that will be repeated in the near future!! 

Veggie Fact of the Day

The Mighty Leek

Leeks are the national emblem of Wales. The Welsh pin a leek on their hats on March 1st (St. David's Day). Preserved leeks have been found in Egyptian tombs. 

Most interesting fact about leeks - the Japanese believe that they're effective in curing colds - leeks are heated over an open flame, wrapped in gauze and actually placed around the neck to help treat colds. Now that's not something I'll be trying anytime soon.