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!

Healthy Yogurt Dill Potato Salad

Summer has arrived in Southern California!

It's going to be 100 degrees this week.

Needless to say, I haven't been wanting to cook lots of hot food. I had some friends coming over for dinner, so instead of my usual roasted potatoes, I decided to make potato salad. I used a mix of heirloom potatoes, but normal red ones or Yukon golds will do. Other fun ingredients included dill and shallots. I like to leave my potatoes unpeeled for a more rustic feel to the dish.

This recipe is simple yet delicious.

My big substitution was using nonfat plain Greek yogurt in place of sour cream for a lighter yet still yummy flavor. I often sub yogurt for sour cream. It's one of my recipe tricks. This dish is perfect of summer entertaining, or just a fun addition to lunch. I love it as a side dish with anything grilled.

Summer Yogurt Dill Potato Salad
Serves 6 to 8 people
Cooking time: about 25 minutes
Vegetarian; gluten-free

Ingredients

2 pounds small yellow, red or white potatoes

1 tablespoon apple cider vinegar 

1/2 cup nonfat plain Greek yogurt

1/4 cup mayonnaise

1 tablespoon Dijon or whole grain mustard

1/4 cup shallots, peeled and chopped

1/4 cup fresh chopped dill or 1 tablespoon dried dill

Salt and freshly ground black pepper

Directions

1. To cook the potatoes, add them to a large pot and cover them with 1 1/2 inches of water. Season the water with salt (1 teaspoon for every quart of water). Bring water to a boil then reduce to a low simmer. Cook 15 to 20 minutes, or until the potatoes can easily be pierced with a fork. Drain the potatoes and add to an ice bath or rinse them with cool water. 

2. Once cooled, chop the potatoes into cubes and add them to a large bowl. Toss them with the vinegar and a little salt (the vinegar really brings out the flavor in the potatoes). 

3. In a medium bowl, combine the yogurt, mayonnaise, mustard, shallots and dill. Add the dressing to the potatoes and gently stir to combine. Season to taste with salt and pepper. Garnish with more dill and a pinch of paprika, if desired. Refrigerate for at least 30 minutes before serving.

Notes: This recipe can be made a day in advance. The flavors really blend together that way. Keeps for up to three days in the fridge.

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese

Sorry it's been a little while since I've posted a new recipe.

I blame it mostly on my traveling. Forgive me. A few short weeks ago, I attended the 2014 Sirenland Writers Conference in Positano, Italy, where I studied with Meg Wolitzer (one of my favorite authors!). It was an unforgettable experience—the location, the food, the company, and yes, the workshop. You can read my nifty little article about the experience on Shelf Pleasure:

Click here for the link to my post on Shelf Pleasure

Me with Gina Fattore in front of the Positano View!

I had many lovely meals abroad, but I'm happy to be back home and cooking in California. I made this frittata before I left and got so many requests via FaceBook to share the recipe that I thought I should post it here. Frittatas and homemade muffins are my staple brunch items. Is there anything better? I tend to make my frittatas loaded with lots of farmers market veggies.

In this case, I used some gorgeous, deep green and red leafy chard and delicate yellow cherry tomatoes. I finished it with crumbled goat cheese and fresh thyme. I always make my frittatas in my prized cast iron skillet (bought years ago at Target for 20 bucks).

This recipe is a great base. Though I used chard and cherry tomatoes in this case, feel free to substitute any vegetable combination. I always let my ingredients dictate the dish.

Want to make the whole meal? These tasty little muffins complete the picture:

Click here for my Raspberry Walnut Kefir Muffin recipe

Vegetable Frittata with Red Chard, Cherry Tomatoes & Goat Cheese
Serves 4-6 people
Cooking time: about 20 minutes
Gluten-free

Ingredients
8 eggs
2 heaping cups chard, thinly chopped
1 cup cherry tomatoes, halved
3 garlic cloves, peeled and chopped

1 shallot or small onion, peeled and chopped
1 teaspoon fresh thyme
2 tablespoons extra virgin olive oil, plus more for drizzling
1/2 cup crumbled goat cheese
salt and freshly ground pepper

Directions

1. In a cast iron skillet, heat the olive oil over medium heat. Add the shallots or onion and saute for a few minutes, until softened and translucent (about four minutes). Add the chard and continue to cook until wilted. Season with salt and pepper.

2. Meanwhile, crack the eggs into a bowl and beat until the yolks and whites are mixed together and the entire mixture is slightly frothy. Season with a little salt and pepper.

3. Pour the egg mixture into the cast iron skillet over the vegetables. Place the halved cherry tomatoes cut side up on top of the egg mixture, gently pressing them down. Top with the crumbled goat cheese, fresh thyme, a little salt and pepper, and drizzle with olive oil.

4. Continue cooking stove top for a few minutes until the frittata begins to set. Finish the frittata under the broiler until cooked through. Enjoy!

Cauliflower Carrot Mash (Healthy Alternative to Mashed Potatoes)

I'm (hopefully) traveling to Italy this week!

Hopefully... because our airline just went on strike and cancelled our outbound flights. We are rebooking as I write this post. The reason for the sojourn to Italy?

I was accepted to the Sirenland Writers Conference held in Positano, Italy. I'm thrilled to announce that I'll be working with Meg Wolitzer, one of my favorite writers. Her latest book, The Interestings, is just out on paperback and it's fantastic. I highly recommend picking up a copy.

That is... assuming we actually can get there!

I should have lots to report back on in terms of food, wine and travels. I've even managed to find some gluten free restaurants that offer pasta and pizza selections.

If I post on the trip while I'm away, I'll post on my writing blog:

www.jenniferdawnbrody.com

In the meantime, I wanted to share this recipe before I left. It's for Cauliflower Carrot Mash. It's super delicious. It's a healthier alternative to mashed potatoes. It's also much more interesting, though it still has that great mashed texture. There is butter in it. Copious amounts of butter.

Grassfed butter.

I'm not apologizing.

Butter is back.

Cauliflower Carrot Mash
Serves 4 to 6 people
Cooking time: about 30 minutes
Gluten-free; vegetarian (if using vegetable broth)

Ingredients
1 large head of cauliflower, chopped
1 bunch of carrots, peeled and chopped
1 or 2 cups chicken or vegetable stock
3 garlic cloves, peeled
2 tablespoons butter, plus more for mashing if desired
salt and freshly ground pepper

Directions
1. Place the cauliflower, carrots, stock and 2 tablespoons of butter in a large pot. Bring the broth to a boil and then reduce the heat to low and cover. Simmer the vegetables until tender (about 20 minutes).

2. Once the vegetables are tender, remove then from the heat. Add more butter into the pot if desired, or even a good dash of olive oil. Using an immersion blender or masher, mash the vegetables together with the cooking liquid until they achieve the desired texture. More stock may be added as needed. Season to taste with salt and freshly ground pepper. Enjoy!

Slow Cooker Beef & Vegetable Stew

So... I've been making this recipe a ton lately.

It's the perfect comfort food, yet still plenty healthy. I buy organic or pasture-raised stew beef whenever I can find it. In fact, I just bought some at my local farmers market today.

I love a few things about this recipe. For starters, it's a slow cooker recipe, so I throw it in early and then smell it simmering away all day, and by the time dinner rolls around I feel like somebody has cooked for me (even though it was little ole me all along). I also love that it's foolproof. That's the great thing about slow cookers. You just can't mess it up.

Though the recipe specifies certain vegetables, you can play around with it and add or subtract what you want.

Sometimes, when I'm feeling extra fancy, I make cornbread, such as this:

Gluten Free Blackberry Cornbread

Slow Cooker Beef & Vegetable Stew
Serves 4 to 6 people
Cooking time
Gluten-free; dairy-free

Ingredients

2 pounds beef stew meat, cut into bite-sized cubes

1 medium onion, peeled and finely chopped

2 celery ribs, chopped

3 cloves garlic, peeled and minced

6 ounce can tomato paste

32 ounces beef broth

2 tablespoons Worcestershire sauce

2 cups baby carrots

4-5 small red potatoes, cut into cubes (about 3 cups)

2 cups green beans, chopped

3-4 sprigs of fresh rosemary (or 1 teaspoon dried rosemary)

1 cup frozen peas

2-4 tablespoons gluten free flour

salt and freshly ground pepper

Directions

1. Combine beef, celery, carrots, onion, potatoes, green beans, garlic, parsley, rosemary, Worcestershire sauce, beef broth, and tomato paste in the slow cooker. Stir to combine the ingredients and mix in the tomato paste. Cook on high for 5 hours or low for 8-10 hours. 

2. About 30 minutes before serving, mix the flour into the slow cooker to achieve desired thickness. Mix until well combined. This will add a nice thickness to the stew. Continue cooking covered for 30 minutes.

3. Before serving, pick out the rosemary sprigs and season to taste with salt and freshly ground pepper. Enjoy!