Roasted Kombucha Squash & White Bean Soup

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Right, so I got up early and got really inspired this AM.

I had leftover roasted Kombucha squash lurking in my fridge. I picked up the winter squash at the farmers market and let it live on my kitchen table for a few weeks. I finally sliced it up, doused it with extra virgin olive oil, fresh thyme, salt and pepper. I roasted it at 425 degrees in the oven for about 20 minutes until it was tender and served it with dinner.

One squash = a lot.

So I had plenty of leftovers.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

That means soup time!

I learned how to make awesome pureed soups from Charlie Trotter's amazing cookbooks and continue to use a few of his tricks. The other key is my Vitamix, though a normal blender would work. I put this in my Vitamix—the meat from the roasted squash, one can of organic white beans (strained and rinsed), a finger of fresh ginger, two garlic cloves, dash of red pepper flakes, chicken broth and EVOO (this makes it creamy). I pureed it smooth then simmered over the stovetop.

I popped in a few cubes of frozen basil (optional).

The result ... insanely good soup.

Like how can this have no dairy?

And be so creamy?

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Don't ever let your leftover squash languish again in the fridge purgatory.

Like all of my recipes, the specific ingredients can be subbed based on what you have on hand. Pumpkin would work instead of squash. Sweet potato would be amazing. Use your imagination.

Domestic Divas Blog Roasted Kombucha Squash & White Bean Soup

Roasted Kombucha Squash & White Bean Soup
Serves 6 to 8 people
Cooking time: 10 minutes (for real)
Gluten free; dairy free

Ingredients
1 1/2 cups roasted Kombucha squash meat
1 can Cannellini beans, strained and rinsed
4 cups vegetable or chicken broth
2 garlic cloves (peeled)
1 inch piece fresh ginger
1/4 cup extra virgin olive oil
dash of red pepper flakes (optional)
salt and freshly ground pepper
fresh or frozen basil (optional)

Directions
1. Place the squash, beans, broth, garlic, ginger, olive oil, and chili flakes into Vitamix or other blender. Puree until very smooth using highest setting.

2. Transfer the soup to the stovetop and simmer over low heat for about 5 to 10 minutes. Season to taste with salt and pepper. Garnish with basil if desired. Serve with drizzle of good olive oil. Enjoy!

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)

So... I made this for dinner last night.

And it turned out so fabulous!

It was one of those great moments where I was working with the dregs of my last grocery store run, combing through the cupboard. What can I make with this stuff? I always keep a quality gluten free pasta on hand for just such cooking emergencies. This is a new one I tried out last night and really loved—Bionaturae Organic Fusilli. It had the texture of "normal" pasta and held up well.

So that was a start. Then I sorted through the last of my veggies:

Organic heirloom cherry tomates
Organic yellow bell pepper
Organic wild arugula

That had the makings of a tasty pasta. I grabbed a can of organic white beans. I love throwing them into pasta because of their great, creamy texture. Plus, they add some protein to veggie meals. Other cupboard staples include garlic, chili flakes, extra virgin olive oil, white wine and parmesan reggiano.

The final ingredient?

Some fresh basil clipped from the plant on my porch, which miraculously hasn't died yet. There you have it. Now here's how I threw it all together to make this tasty little dish.

Fusilli Pasta with White Beans, Cherry Tomatoes & Wild Arugula (Gluten Free)
Serves 4 people
Cooking time: about 20 minutes
Vegan (if served without cheese); gluten free

Ingredients
1 bag of fusilli pasta (12 oz.), cooked per package instructions
2 tablespoons extra virgin olive oil

3 garlic cloves, peeled and sliced
pinch of chili flakes
1 yellow, red or orange bell pepper, seeded and chopped
2 cups cherry tomatoes, halved
2 cups wild or baby arugula, tightly packed
1 can white beans (15 oz.), drained and rinsed with cool water
1/2 cup dry white wine
salt and freshly ground pepper
2 tablespoons fresh basil, chopped (optional)
grated parmesan reggiano for garnishing (optional)

Directions
1. In a large saute pan, heat the olive oil over medium high heat. Add the garlic and chili flakes, and stir for about a minute, until fragrant. Add the tomatoes and bell pepper and continue to cook, until beginning to soften (about five minutes). Then add the arugula and cook for another minute or so, until beginning to wilt. Add the white beans, stirring to combine, and cook for another minute.

2. Add the white wine to the pan and simmer until reduced by half. Stir in the basil and season to taste with salt and pepper. Set aside.

3. Meanwhile, cook the pasta until al dente. Toss the pasta with the vegetable and bean mixture, adding a little reserved pasta cooking water if needed to create a little sauce.

4. To serve, spoon the pasta into bowls and top with grated parmesan. Enjoy!

Chickpea Quinoa Veggie Patties

Happy new year!

May we all have a fantastic 2015, filled with cooking and great food!

I've been meaning to share this recipe. It's an updated version of my Chickpea Quinoa Veggie Burgers. A little easier than the original. I can't stop making these suckers. They can be eaten by themselves, or foisted onto a bun and eaten like a veggie burger. They're chocked full of healthy ingredients, like kale and sweet potato.

They're also kind of "anything but the kitchen sink" recipe. You can substitute in any vegetables you want to play around with. In this recipe, I mention adding flax or hemp seeds, but I've also made them with pumpkin seeds. You can change it up however you like. If you want to make these vegan, leave out the egg. And I make them gluten free, but you can use any sort of all purpose flour.

Seriously, I love this recipe! They can be made ahead of time, and they're great leftover, especially for breakfast with a sunny side up egg. Enjoy!

Chickpea Quinoa Veggie Patties
Makes about 8 patties
Cooking time: about 30 minutes
Vegetarian (with easy vegan conversion); dairy-free

Ingredients

1/2 cup quinoa, prepared per package instructions
1 14 ounce can of chickpeas, drained and rinsed
1 sweet potato, cooked and skin removed (this can be done quickly in the microwave)
1 red bell pepper, seeded and chopped
1 cup fresh kale
2 tablespoons flax, hemp and/or pumpkin seeds
1/2 teaspoon ground cumin
1 egg, lightly beaten
salt and freshly ground pepper
flour for dusting (I use gluten free all purpose flour)
grapeseed oil

Directions

1. Preheat the oven to 350 degrees.

2. Add the kale, chickpeas, and kale to a food processor and pulse a few times until chopped. Place the veggie mixture in a mixing bowl with the sweet potato, quinoa, flax/hemp/pumpkin seeds, cumin, and egg. Season to with salt and freshly ground pepper. 

3. Mix together well (I use my hands). Shape the mixture into individual patties.

4. In a heavy-bottomed saute pan or cast iron skillet, heat two tablespoons of grapeseed oil over medium high heat. Working in batches and adding more oil as needed, drench the patties in flour and then fry up until nicely browned, turning once. Transfer the patties to a cookie sheet lined with parchment paper and bake in the oven for an additional 15 to 20 minutes. 

5. Remove from the oven and serve with ketchup and/or hot sauce. Enjoy!

Advance Preparation: The patties can be shaped up to 3 days ahead of time and kept tightly wrapped in the refrigerator until you're ready to brown them. They can also be made in advance and then reheated in a low oven or on the stovetop. 

Vegan Curried Broccoli Soup

I hope everyone is enjoying their holiday weekend. I've had some excellent meals—Park's BBQ (my fave Korean BBQ joint), Hungry Cat (killer fresh seafood), and last night we dined at Night + Market (super spicy amazing Thai). It wouldn't be a holiday without excellent eating, right?

After I returned from Italy, I made this soup as part of my post-trip detox. I shared photos on FaceBook and received many recipe requests. 

So... here it is!

My Vegan Curried Broccoli Soup. It's a nice variation on traditional broccoli soup, which is usually loaded with cream and often topped with cheese. This healthier version gets its creaminess from potatoes (a very traditional Indian ingredient). The Indian spices and flavors like ginger make sure this soup packs a big bunch.

Did you know that many of the spices in curry are super good for you? In fact, I might have a turmeric addiction. I eat it every single day, adding it to scrambled eggs for breakfast and other dishes throughout the day. 

So without further ado... here you go!

Vegan Curried Broccoli Soup

Serves 4 to 6 people

Cooking time: about 30 minutes

Vegan; gluten-free

Ingredients

2 bunches of broccoli

1 yellow onion, chopped

2 garlic cloves, peeled and chopped

1 tablespoon fresh ginger, peeled and chopped

4 cups vegetable stock
1 russet potato, peeled and chopped

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

salt and freshly ground pepper

pinch of chili flakes (optional)

chopped cilantro for garnishing (optional)

Directions1. Remove the tough lower stalks from the broccoli. Roughly chop the florets and stalks. 

2. Heat the olive oil over medium heat. Add the onions and saute until beginning to soften, about five minutes. Add the garlic, ginger, chili flakes (optional), and curry powder. Stir to combine and cook for another two minutes.

3. Add the stock and potato and bring to a boil. Reduce the heat to simmer, cover, and cook for about fifteen to twenty minutes, or until the potato and broccoli are tender. Puree in a blender or with an immersion blender until smooth. 

4. To serve, drizzle with good olive oil and top with cilantro. Enjoy!

Simple Soaked Brown Rice

Happy New Year!

I'm sure everybody is making their resolutions. Isn't eating healthier always high on the list?

This year I'm exploring a few new techniques to improve my cooking and my health. First up is soaking grains. Many old cooking techniques have largely been forgotten in our modern age. Sure, we've been drilled with the idea that brown rice is healthier than white rice. But did you know that the phytic acid in brown rice can actually impair the absorption of minerals and nutrients?

But don't fear, my dear foodies...

By soaking brown rice with a little raw apple cider vinegar overnight, you can reduce the phytic acid and render the rice more digestible. It also makes the rice super fluffy and tasty (in my humble opinion). Instead of vinegar, some people use whey to soak grains, but I prefer to keep dairy products out of my diet most of the time.

Raw apple cider vinegar is one of my best friends in the kitchen. I love that it's fermented and contains probiotics and good enzymes. I use it to make bone broth (more on that later) and in salad dressings. Basically anything I can.

The only trick to soaking rice is a little extra preparation. Just throw it in before you go to dinner the night before. I love cooking up brown rice for dinner and then keeping the leftovers in my fridge to make dishes like this Raisin-Walnut Spiced Rice the next day (this recipe was featured by Meatless Monday on their website). I love it for breakfast or any meal of the day.

Simple Soaked Brown Rice
Serves 4-6 people
Vegan; gluten-free

Ingredients
1 cup brown rice
1 teaspoon raw, unpastuerized apple cider vinegar
2 cups water for soaking (ideally filtered)

for cooking:
pinch of salt (optional)
1 3/4 cups water
1 tablespoon olive oil

Directions
1. Put the ingredients in a ceramic bowl and mix together well.

2. Place in a warm area of the kitchen and let soak overnight (about 8 to 10 hours).

3. Once the soaking is finished, drain the rice in a fine mesh sieve and rinse with water. Place in a saucepan with the 1 3/4 cups water, olive oil, and a pinch of salt (if desired).

4. Bring to a boil, then cover, reduce the heat to low and let simmer for about 30 to 45 minutes, or until the rice has absorbed the liquid and reached the desired consistency. Let it rest for five minutes and then fluff with a fork. Enjoy!

Potato & Bell Pepper Soup (Vegan Puree)

Only a week until we leave for Xmas...

Can't believe how fast the holidays have snuck up?

Well, you're not alone. It's going to be 80 degrees in LA today (don't hate us!). But we did have a record cold snap last week. And when the weather turns colder, I turn to making soups. They're the ultimate comfort food.

This soup is a modified potato soup. It's a vegan puree, yet still wonderfully creamy thanks to the potatoes and olive oil. The twist is that I add bell peppers to the mix. They bring great flavor and lots of health benefits, too.

Enjoy... and when next I write I'll be in Floyd, Virginia cooking away...

Potato & Bell Pepper Soup (Vegan Puree)
Serves 4-6 people
Vegan; gluten-free

Ingredients
6 medium russet potatoes, peeled and chopped
1 medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
3 yellow, orange, or red bell peppers, seeded and chopped
2 tablespoons extra virgin olive oil
bundle of two or three fresh rosemary sprigs tied with string
4 cups low sodium vegetable (to make it vegan) or chicken stock
salt and freshly ground pepper
more rosemary sprigs for garnishing (optional)

Directions
1. Heat the olive oil over medium heat. Add the onions and cook until translucent and beginning to soften (about 5 minutes). Add the garlic and cook for one more minute. Then add the potatoes, bell peppers, chicken stock, and rosemary bundle. Bring to a boil, cover, and reduce the heat to low. Simmer the soup for about 25 minutes, or until the vegetables are tender.

2. Remove the soup from the heat and pull out the rosemary sprigs. Puree the soup in batches until smooth, or use an immersion blender to puree it in the pot. Note: more stock may be added to achieve desired consistency. Season with salt and freshly ground pepper.

3. To serve, ladle the soup into bowls. Garnish the soup with fresh rosemary sprigs, drizzle with good olive oil, and finish with freshly ground pepper. Enjoy!

Quick Curried Carrot Soup (Vegan)

I've been in a soup-making mode...

I love it for lunch. I love it for dinner. Leftover the next day?

Even better as the flavors soak together. I've been into vegan purees lately using my immersion blender. I swear there's nothing easier to have in your cooking repertoire than vegan purees. They're so tasty—so seemingly fancy—yet so simple that they impress at dinner parties.

Feeling a little under the weather?

Soups are healing for the throat and the winter-weary soul.

Another great tip?

Serve them with a quick cast iron skillet cornbread. I make mine gluten-free and with fresh blackberries (frozen would work great too). Soup and cornbread are a hearty, healthy complete meal.

I almost always have bags of baby carrots in my fridge. They're a great snack, especially with hummus. But they're also great roasted (check out my recipe for Honey Rosemary Baby Carrots) or pureed into a quick soup. Of course, you can use normal-sized carrots too. It's just a bit more prep work peeling and chopping them. The only other big ingredient is a bit of curry powder. The spicy, gingery flavor gives this soup and little bit of added flare. It also comes out of the pantry.

I make this soup all the time. It's basically one of my pantry staples. So I thought I'd finally photograph and write it up for you lovely readers.

You can also swap out carrots for butternut squash in this recipe for a different sort of soup. A great tip—Trader Joe's sells peeled and cubed butternut squash that takes the work out of the prep.

Serve with Gluten Free Blackberry Cornbread

Quick Curried Carrot Soup (Vegan)
Serves 4 to 6 people
Cooking time: about 25 minutes
Vegan; gluten-free

Ingredients
1 pound baby carrots
4 cups low sodium vegetable stock
2 cloves garlic, peeled
1 tablespoon curry powder (or more to taste)
1 bunch fresh thyme tied together with kitchen twine or 1 teaspoon dried thyme
1 tablespoon maple syrup (optional)
salt and freshly ground pepper
good olive oil for drizzling

Directions
1. Place the carrots, garlic cloves, stock, and thyme into a heavy-bottomed pot and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the carrots are tender.

2. Remove from heat and fish out the bunch of thyme if using fresh thyme. Stir in the curry powder and maple syrup. Puree the soup until smooth using an immersion blender, or transfer to a regular blender and puree in batches. Season to taste with salt and pepper. Note: more stock or water may be added to achieve desired consistency.

3. To serve ladle the soup into bowels and drizzle with good olive oil. If desired garnish with fresh thyme sprigs. Enjoy!

Blueberry Coconut Breakfast Quinoa (Gluten Free)

As my adventures in gluten-free eating continue, I was craving an oatmeal-esque breakfast.

I'd heard of quinoa being used as a gluten-free breakfast hot cereal, so I decided to give it a shot. Quinoa is packed with protein and has a great, nutty flavor. I cooked mine with rice milk (though you could use regular milk or even water). In the last five minutes of cooking, I stirred in dried blueberries and cinnamon. I served it with chopped walnuts, toasted coconut, and maple syrup. 

However, you could try many different variations. The resulting dish was delicious and super filling. A nice change of pace from the usual breakfast suspects.

Blueberry Coconut Breakfast Quinoa

Serves 2 people

Cooking time: about 20 minutes

Gluten-free; vegan

Ingredients

1 cup quinoa, rinsed

2 cups water or rice milk

1/8 teaspoon ground cinnamon

1/4 cup dried blueberries 

1 tablespoon toasted coconut

2 tablespoons chopped walnuts

maple syrup for serving

Directions

1. In a saucepan, bring water or rice milke to a boil. Stir in the quinoa, reduce heat to low, cover and cook until three quarters of the liquid has been absorbed (about 15 minutes). 

2. Stir in the dried blueberries and cinnamon. Cook for another five minutes, or until most of the liquid has been absorbed. 

3. Spoon into two bowls and top with chopped walnuts, toasted coconut, and maple syrup. Enjoy!