Beet Hummus - Beets, Garlic

Beet Hummus

With four soups in "Sandy's Soup Series" completed (see my previous four posts), I think it is time to change things up a bit. 

Here is a new twist on a vegan favorite.  Hummus, as far as I know, always contains some type of bean (typically garbanzo beans, but could be white beans, black beans or nearly any other type).  Recently, I read an article in the Wall Street Journal about the popularity of hummus in Jerusalem and the number of varieties one can find there.  One that was mentioned intrigued me - beet hummus.  After being a part of a CSA group in Western Pennsylvania for years, I have had my share of beets, believe me.  Tired of having them boiled, roasted, or just plain raw in a salad I had to find something new.  When I came across the words "beet hummus" I knew I had found the solution.

Though no recipe was given in the article, a quick google search turned up quite a few recipes.  Most of these had some type of bean in them, but I thought this would merely make the same old hummus with a slightly different flavor and color.  I wanted a hummus that was entirely beets.  I did find one on about.com and modified it only slightly.  Beets tend to have a bit more sugar in them than many other vegetables so if this hummus is a little sweet for you, just add more tahini and lemon juice.  Delicious! 

If the Clarion River beets are still lurking around your house, why not give this a try.  It makes a very pretty dish to serve as an appetizer at Thanksgiving or Christmas and no one will guess what it is (till they try it!). 

This is what one pound of beets looks like.

Beet Hummus

1 pound beets (Week 19) (about 4-6 beets)

2 Tbsp tahini

2 cloves garlic

1/2 tsp cumin

1/2 tsp salt

1 Tbsp olive oil

3-5 Tbsp lemon juice

Rinse beets and trim off ends.  Place in a pot and cover completely with water.  Bring water to a boil and reduce to a simmer.  Simmer 30 minutes or until beets are tender when a fork is inserted.  Drain and let cool.  When beets are cool slip skins off by rubbing the skins with your fingers.  Place beets and all other ingredients in a blender and puree until smooth.  Serve with pita wedges, crackers, or fresh veggies.  

Beets with skins removed
I used a combination of red and gold beets.

Roasted Butternut Squash Soup - Butternut Squash, Jalapeno Pepper, Garlic

I was happy to see another butternut squash in my bag this week.  I had been hoping to make some beautiful butternut squash soup.  I held on to the one we received from week 17 hoping we would get a second one.   This week my patience paid off!

This soup is easy to make and is a little less sweet than most butternut squash soups.  However, if you like things on the sweeter side use only one lime and cut back a bit on the ginger.   

As an added bonus, you can roast the seeds from the squash and use them to garnish the soup (for roasting instructions scroll down to the bottom of this post: To Roast Squash Seeds ).  Since it was Halloween night and I was busy answering the door, I didn't have time for that so I just garnished with a bit of chives from my garden.  

Roasted Butternut Squash Soup

Microwave squash 2 minutes to soften then slice down vertically

2 Butternut Squash (Weeks 17 and 22)
1 Tbsp olive oil
1 large yellow onion, chopped
1 jalapeño pepper, minced (week 18)
2 garlic cloves, minced (Week 22)
1 Tbsp minced fresh ginger
4 cups vegetable broth
1 Tbsp maple syrup
juice of 1 to 2 limes
snipped chives for garnish, optional
roasted squash seeds for garnish, optional

Slice off the ends of each squash.  Place squash in a microwave and microwave for 2 minutes (this softens the squash just enough to get a knife through them).  Slice each squash in half vertically.  This is easiest to do with the squash "standing up" (see photo).
Scoop out seeds and strings with a spoon.  (Roast seeds if you have the time - they make a wonderful garnish for the soup).  Brush the orange flesh side of each squash half with olive oil or spray each half with olive oil cooking spray.  Place on a baking sheet that has been lined with foil or parchment paper flesh side down (see photo).  Roast in oven for 35-40 minutes or until a fork can be inserted easily all the way through the squash and the outside skin is charred and blistered.  Remove from oven and let cool.

Roasted Squash

While the squash cools, sauté the onion for 5 minutes over medium heat in a soup pot that has been sprayed with cooking oil (I used olive oil spray).  Add the jalapeño pepper and cook 5 more minutes.  Add the garlic and ginger and cook 2 more minutes.  

When squash is cool enough to handle, scrap out all of the flesh into a bowl and add the onion mixture.  Stir to combine.  Place half of the squash mixture in a blender with 2 cups of the vegetable broth.  Puree until smooth.  Pour into the soup pot.  Repeat with remaining half of the squash mixture and other 2 cups of broth.  Pour into the pot.  Reheat gently.  Stir in maple syrup and lime juice.  Serve garnished with chives and roasted squash seeds if desired.  Serves 4-6.

Kale! Kale! Kale!

As promised, I have a trio of kale ideas for you.  Remember the thoughts of some from the CRO survey about kale?  It was their least enjoyed item.  So for those of you who fall into that category, I promised that the next time we received a batch I'd try to change your mind.  And now that batch is here!  Go for it!

Green Jade Soup

Idea #1:  Green Jade Soup 

This is an old Moosewood recipe and is a very simple, quick and low calorie way to get both greens and protein.  It will use up about 1/3 bunch of your kale.  Use your CRO carrots if you still have them!

4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable broth
1 1/2 tbsp grated fresh ginger root
1 1/2 cups thinly sliced onions or leeks
2 Clarion River Organics carrots, sliced
1/3 bunch Clarion River Organics kale, coarse stems and rib removed, and chopped (about 3 cups chopped)
4 cups chopped fresh spinach
1 pkg (14-16 oz) extra fim tofu, cubed
several drops dark sesame oil, if desired

Place the shiitake mushrooms in a heatproof bowl, cover with boiling water, and set aside for about 10 minutes.  Meanwhile, heat the broth in a large soup pot.  When it comes to a boil add ginger, onions, carrots, and kale.  Lower the heat and simmer 15 minutes until the vegetables are tender.

Drain the shiitake liquid into the soup pot.  Slice the shiitakes and stir them into the soup along with the spinach and tofu.  Cook for 5 more minutes.  Serve garnished with sesame oil if desired.  Serves 8.  

Spicy Black Bean and Kale Saute

Idea #2: Spicy Black Bean and Kale Saute 

I love the combination of the soft beans, the slightly crunchy kale, the heat of the red chili peppers and the saltiness of the olives.  A winning combination! If you are kale averse you won't even know you are eating it!  Use your CRO elephant garlic if you still have some!

1/4 cup vegetable broth
1 tbsp chopped garlic
1/2 medium onion, sliced thin
1 can black beans, drained and rinsed
6 kalamata olives, sliced
1/2 bunch Clarion River Organics Kale, coarse stems and rib removed, and chopped (about 4 cups chopped)
1/4 tsp dried crushed red chili pepper flakes
2 tsp rice vinegar

Heat vegetable broth over medium heat in a large fry pan.  Add garlic and onion and cook 5 minutes.  If pan becomes dry, add a little more vegetable broth or water.  Add black beans and olives and cook 2 more minutes.  Add kale, stir to combine ingredients, lower heat to medium low, cover and cook until kale is tender, about 10 minutes.  Stir in crushed red pepper and and the vinegar, heat one more minute.  Serve immediately.  Serves 4 as a side dish or 1 as an entree.

Idea #3: Breakfast Juice

Breakfast Juice

I nice way to use a generous handful or two of chopped raw kale is to throw it into a juice or smoothie.  You won't even know it's there.  I know you get tired of hearing about my Vitamix blender, but it is seriously the best kitchen appliance I've ever owned!  I literally use it everyday.  You can make a smoothie or juice with a regular blender, but if you want it fast and smooth, use a Vitamix (or Blendtec).  What I list below is the fruit I had on hand.  You can use any fruit you like in this.  Pour this juice into a to-go cup and drink it on your way to work.  There.  Now you have had your 5-7 servings of fruits or vegetables for the day.  You're welcome.  

2 small oranges, peeled
1/2 Clarion River Organics apple, cut into chunks 
1/4 cup blueberries (I used frozen)
a handful of Clarion River Organics huckleberries, stems removed and rinsed
a handful of Clarion River Organics ground cherries, husks removed and rinsed.
1/2 cup chopped Clarion River Organics kale
1/2 cup cold water

Add all ingredients into the blender*.  Blend on high for 2 minutes (longer, much longer, in a regular blender, sorry).  Serves 1 as a breakfast or 2 as a beverage with other breakfast foods.

*if you must have your 
juice a bit sweeter, try adding
a tablespoon of maple 
syrup or agave nectar to
this.  

Week 15 - Potatoes, Jalapeño, Garlic

Remember that wonderful cream of potato soup you used to eat as a kid?  Well, this vegan version has that same great comforting taste, but is lighter and healthier.  It is a cinch to make and can be a satisfying dinner when served with a salad and bread.  Once the vegetables are prepped, it's ready in about 20 minutes.  As outside temperatures begin to drop, it's time for some soup!

Potato Chowder

(adapted from The China Study Cookbook)

1 onion, chopped

1 clove Clarion River Organics elephant garlic, minced

1 Clarion River Organics jalapeño pepper, seeded and minced

4 Clarion River Organics red potatoes, diced (leave skins on)

1 15-oz can chickpeas, drained and rinsed

1 cup frozen corn

1 14-oz can light coconut milk

2 cups vegetable broth

1/2 tsp sea salt

1/4 tsp red pepper flakes

In a large pot, saute onion, garlic, jalapeno and potatoes in 1 cup of the vegetable broth over medium heat until vegetables are tender, about 5-7 minutes.

Add chickpeas, corn, coconut milk, and remaining broth.  Bring to a boil and simmer for 15 minutes until potatoes are tender and soup has thickened a little.  Season with salt and red pepper flakes.  Serves 4.