Vegan Kale soup

 

Kale soup 

10 c of kale last 10-15 min

2 cloves garlic 

30 oz white beans

celery bunch

x4 small whtie onions 

fresh rosemary (as much as possible... )

lemon juice... (x3-4 lemons)

veggie burgers round 2

 

Veggie burgers

(round 2)

2 cans (15 oz black beans)

4 T olive oil 

  1 med yellow onion

1 pablano pepper

2 cloves garlic

1 chipolte adobe chili

3/4 cups walnuts

2 organic cage free egsgs

1 c organic 100% whole wheat multigrain

SALT / ppeper 

 cilatnro

 

1 & 1/2 cups cooked  qinoa

top with redions

wickles

leafy green mustard 

ketchup

and whatever is delectable...

classic scalloped potatoes

classic scalloped potatoes 

rosemary 

5 potatoes sliced

5 onions chopped and carmelized 

veggie stock 2 c

flour 1/4 c

1 c white wine

1/2 c extra sharp cheddar cheese

Vegetable Stock (from scraps)

Vegetable stock

Veggie stock

from kitchen scraps! 

There are long lists of dos and donts out there for stock.... obviously dont save cabbage or brussel sprout scraps / things will completely compromise / over take the flavor.. 

Recipe:

1 gallon ziploc bag worth of scraps packed 

1 gallon of water

(more importantly, if you have a bunch of scraps, make sure they are completely covered with water when you go to reduce...) 

easy rule of thumb, dont reduce for more than an hour, (with scraps!) or you will start to see a deterioration in flavor! 

This particular batch of veg stock represents our consumption of a large amount of beets and rainbow carrots this month! 

beautiful color, smell, and flavor. 

if you choose to omit onion skins that can help you achieve a lighter color, but i don't mind the color! 

"COLOR!... is flavor"

If you plan on canning, leave out all salt and seasonings... you want just pure vegetable water 

and waterbath as normal. 

Homemade Pasta - fettuccine and ravioli

Homemade Pasta

Fettuccinie and Ravioli

(whole wheat , spinach , and Beet ) 

Whole wheat pasta base: 

1 & 1/2 cups whole wheat flour

1/2 cup all purpose flour (not high gluten) 

1 T olive oil

pinch salt

3 eggs

Dough should be on the stiff side (add h20 or flour to get right consistency)

mix and rest for 15-30 minutes

use pasta machine down to setting number 7 (pretty thin! :)

Spinach: 

same as whole wheat base pasta

add 5 oz pureed spinach (use olive oil to help thin) 

add 1-2 cups whole wheat flour

Beet: 

same as whole wheat base pasta

add 1 large pureed beet (boil and puree, use olive oil to thin)

add 1-2 cups whole wheat flour. 

butternut squash Ravioli!! 

I split the filling into thirds and filled a little of each kind of dough! 

about packed tablespoons in one ravioli, but you can make them as big or small as you want!

1 butternut squash roasted 

4 oz herbed vermont creamery goat cheese

1 cup finely chopped fresh sage

(intend to serve with a delicious mustard brown butter sauce!! nom nom)