Vegan Zucchini Soup

It’s that time, the days are getting shorter, the nights are cooler, and for some reason Mother Nature has decided to give us all the rain we’ve been asking for all summer in the space of 1 week - she is quirky. 

I’ve cleaned out a good part of the garden although there are still green tomatoes, okra (when will it ever end!), and winter squash. The basil and parsley are drying, and I’ve been saving zinnia, tithonia, and other annual seeds for next year. 

The squirrels have slowed in their effort to destroy my zinnias (notice I said slowed not stopped) so we still have some beauty left in the yard. It’s time to start preparing the garden beds for winter and planning for next year. 

I like to take stock at the end of the growing season to decide what I want more of, less of, and none of. 

• Tomatoes, summer and winter squash, and garlic are mainstays in our garden. I think I will definitely stick with the honeynut variety of winter squash - it’s so sweet. 

• I’ll plant okra again but not as many plants. Even though it deserted me, I’ll give eggplant another go. 

• I’ll do less kale, more sugar snap peas, and add onions and rutabagas for next year. 

We’re still harvesting zucchini, although tomorrow I plan to pull the plant - honestly, we’re good. We have chunks, slices, and zoodles. There is zucchini bread in the freezer, which we will enjoy with our morning coffee over the long winter months.

Last week when the temps were colder I made a vegan zucchini soup - it was warming and delicious. The ingredient list is fairly short - most of the things you have in your refrigerator and pantry. This is an easy-to-make soup that is hearty - you won’t regret making it. 

Ingredients:

1 tablespoon olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 green onion, chopped

1 celery rib, chopped

1 sprig fresh thyme, or 1/4 teaspoon dried

1/2 teaspoon Italian seasoning

2 medium zucchini, cut into slices

1 medium carrot, diced

1 (15-ounce) can of white bean, Great Northern, Cannellini beans or Navy

3 cups vegetable broth, or 3 cups water plus 1 vegan bouillon

1/4 teaspoon Cayenne pepper

salt, to taste

Instructions:

1. Heat oil in a pot on medium-high heat. Add onion, garlic, green onion, celery, thyme, and Italian seasoning, and cook until onion is soft. 
2. Add zucchini, carrot, white beans (optional to rinse and drain beans), vegetable broth, cayenne pepper and salt to taste.
3. Bring soup to a boil, reduce heat to simmer for about 20 minutes, until thick. You can add extra vegetable broth if your soup is too thick, if your soup is too thick, simmer longer. Mash some of the beans with a fork and it will help to thicken the soup as well.

Thanks for Stopping By!

Fall Farro Salad

Fall is my favorite season. Dan and I were walking this morning and noticed that our favorite trees in the nearby park are starting their transformation from green to beautiful shades of gold, red, and orange; nature is so inspiring. 

The garden is winding down. I spent time this morning harvesting some winter squash, a few okra, the last of the jalapeños, and the herbs I grew for seed and drying. There are still a lot of green tomatoes. I’ll leave them as long as possible, but I see some fried green tomatoes, green tomato corn muffins, and green tomato salsa in the near future. 

I’ve been looking for some grains that will compliment the sweetness of the honeynut squash and the crisp and bright flavor of an apple and I think Farro is just the right compliment. It has a nutty flavor that is not overpowering but has just the right flavor.

Farro is a great source of fiber and is rich in iron and magnesium. We served this salad alongside grilled ahi tuna and tomatoes with a sprinkle of feta and balsamic vinegar. 

Ingredients:

1 1/2 cups diced honeynut butternut squash
1 Tbsp olive oil
1 tsp fresh thyme
salt and pepper to taste
1 cup dry farro
3 cups water
1/4 cup dried cranberries

1 apple - chopped
2 Tbsp pumpkin or sunflower seeds
1 cup massaged kale

Maple Dijon Dressing:

1 Tbsp Dijon mustard
1 Tbsp maple syrup
1 Tbsp balsamic vinegar
Salt and pepper to taste
1 garlic clove, minced
1 teaspoon fresh thyme

Instructions:

Cook Farro: Rinse dry Farro under cold water. Add to a small saucepan with water. Bring to a boil. Reduce to simmer and cook for 30-40 minutes until farro is tender. Drain any additional water. Add Farro to a large bowl.

Season Butternut Squash: To a small bowl add butternut squash. Drizzle with olive oil. Season with salt, pepper, and 1 teaspoon of fresh thyme. Toss to coat. Spread seasoned squash out on a baking sheet in a single layer.

Roast Squash: Preheat oven to 425°F. Roast squash for 15 minutes. Remove from oven, toss vegetables, and bake an additional 10 minutes. Remove and let cool.

Make Dressing: To a small bowl add Dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon of fresh thyme, and salt to taste. Whisk until smooth.

Assemble Salad: To the bowl with the farro add roasted butternut squash, cranberries, chopped apple, pumpkin seeds, kale, and maple dijon dressing. Gently toss to combine and coat everything. Serve.

Mexican Kale Salad with Avocado Dressing

If you saw my last post you’ll notice a theme - KALE. It’s still growing and there is more in the garden. You may remember that kale is not Dan’s favorite - but he’s learning to adapt (notice I did not say love it).

The tomatoes have stopped ripening - it’s just not warm enough for them so I think there will be some fried green tomatoes in our future - yum. The winter squash is starting to ripen and I can’t wait for the first batch of curried squash and apple soup with homemade bread. Of course that will be followed by stuffed, baked, sautéed, and many other versions of squash. 

We planted 3 varieties of squash this year; regular honeynut, Honeybear honeynut, and acorn. The Honeybear is significantly smaller than the honeynut but just as sweet. At last count, there were about 30 so we’ll see how many survive to harvest. 

Finally the turnips and beets. The turnips are doing very well but the beets are not so much and most of that is thanks to the #$@#$ squirrels - I hate those little buggers. Not only are they digging up the beets but they are biting the heads off my zinnias and then sitting on the deck and shredding them - not sure what’s up with that but I’m not loving it. 

In an effort to use up the kale, I found another salad to try. I figured since it had black beans, peppers, onions, and corn Dan wouldn’t complain too much. I served it with fresh bruschetta - it was delicious.

Ingredients:

4 cups (5 oz) regular or baby kale stalks removed & coarsely chopped
14 oz can low sodium black beans drained and rinsed
1 cup corn fresh or frozen (thawed)
1 medium bell pepper diced
1 1/2 large avocado pitted and diced
1 large tomato chopped
1/2 cup red onion finely chopped
1/2 cup cilantro finely chopped
1 tbsp jalapeño peppers seeded & minced

Avocado Dressing

1/2 large avocado pitted
1 tiny piece of jalapeno seeded for less heat
1/2 cup warm water
1/2 lime juice of
1 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper

Instructions:

In a large salad bowl, add kale, black beans, corn, bell peppers, avocado, tomato, red onion, cilantro and jalapenos.

In a food processor or blender, add 1/2 avocado, jalapeno, warm water, lime juice, cumin, salt, pepper and process until smooth.

Pour dressing over salad, gently toss and serve.

Thanks for stopping by!

KALE COBB WITH CASHEW-POBLANO DRESSING

 The summer harvest is winding down. We still get 1 zucchini and a couple patty pan squash daily, and okra - well let’s say we won’t run out any time soon. 

I’ve made 3 batches of tomato sauce and based on what I see on the vine there will be 2 more batches in the future. The winter squash is coming along nicely - so far I’ve counted 25 in various stages (some small, some larger, and some nearly ready to harvest).

My fall crops - turnips, beans, and peas - are doing well however, some critter is eating the beets and I’m not happy - argh! If I can keep them away it looks like we’ll harvest maybe 15 - 20 beets - I would like more but it is what it is. 

We still have kale, swiss chard, parsley, and basil. I’ve replenished the pesto larder (you may remember we had a freezer malfunction where I lost all of my pesto and apple butter - so sad). So I’ve been harvesting basil and giving it to friends - lots of bruschetta going around these days. If you are in the neighborhood stop by and I’ll give you some. 

This Kale Cobb with Cashew-Poblano Dressing is a hearty, vegetarian version of the classic with a creamy, dairy-free dressing. It’s make-ahead friendly and perfect for weekend entertaining or weekday lunches. 

While Dan is not a fan of too much kale - he liked the tomatoes, avocado, and radishes; many of the ingredients in this salad were from the garden.

Ingredients:

½ cup raw cashews

4 large eggs at room temperature

½ cup chopped poblano pepper about ½ of one medium pepper

2 tsp. white miso paste

1 ½ Tbsp. fresh lemon juice

1 tsp. onion powder

¾ tsp. granulated garlic

½ tsp. kosher salt divided

½ tsp. freshly grated black pepper

1 large or 2 small bunch kale, roughly chopped

1 Tbsp. extra-virgin olive oil

¾ cup halved cherry tomatoes

⅓ cup shaved radish

1 ripe avocado sliced thin

2 Tbsp. chopped fresh chives

Instructions:

Place cashews in a bowl and cover with 1 cup hot water. Let sit for 1 hour.

While cashews soak, prepare boiled eggs by bringing a saucepan of water to a boil over medium-high. Carefully lower eggs into water using a slotted spoon. Cook for 7 ½ minutes, maintaining a gentle boil. Transfer to an ice bath and chill until eggs are slightly warm about 2 minutes. Peel eggs and cut into slices.

Drain cashews, but reserve soaking liquid. Transfer cashews to a food processor (or blender) along with poblano pepper, miso paste, lemon juice, onion powder, garlic, ¼ tsp. of the salt, black pepper, and ½ cup of the reserved soaking liquid. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until dressing is smooth, about 1 to 2 minutes. Using a spatula, transfer cashew dressing to a small bowl. 

Place kale in a large bowl. Add olive oil and remaining ¼ tsp. salt and use your hands to massage oil into greens until they begin to soften. Leave kale in the bowl or transfer it to a serving platter. Add tomatoes and radish; toss to combine. Top with egg and avocado slices and drizzle dressing overtop. Scatter chives overtop.

Thanks for stopping by!