On Such A Winter's Night...
Greetings from New York Vibrant Beeters! I am back with my second VB, guest blogger post. I don’t know about you, but with winter in full effect, there is nothing that takes the chill out of my bones like a hot bowl of soup! (and whiskey with honey…but that’s another post)
For a recent, very low-key dinner party, soup was the star of the meal, while a couple of easy side salads and some gluten free corn bread served as the supporting cast. Together, we had a simple, delicious and nutritious winter meal, all prepared in under an hour. Here’s how to do it:
- 4 Tbsp butter
- 5 fennel bulbs (quartered and trimmed) and hang on to your fronds!
- 1 (32 fluid ounce) container veggie broth
- salt and pepper to taste
Pour broth into large pot and simmer with fennel fronds. In the meantime, melt butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Remove fronds from broth and discard. Add bulbs to broth and simmer until fennel is tender, about 15 minutes. Let cool and blend fully using an immersion blender, or something else that blends. Reheat. Season with salt and pepper to taste and serve!
Warm Roasted Vegetable Salad:
- 4 Tbsp olive oil
- 2 Tbsp sherry vinegar or white wine vinegar
- 1 onion quartered (you pick the color)
- 1 jar of roasted red peppers cut into 3 inch strips
- ¼ c. flat leaf parsley leaves
- small sprinkling of your pick of soft cheese. I used Cana de Cabra.
- salt and pepper to taste
You’ll want to make this first as the roasting takes some time. Once it’s in the oven you’ll have all the time you need to get the other salad and soup going. Preheat the oven to 425°. Toss the onion and roasted red pepper with olive oil and salt and pepper in a roasting pan and stick it in the oven for 45 minutes, mixing once or twice. Add vinegar and roast for 15 minutes longer at 375°. Remove from oven, let cool for 5 minutes and toss with parsley. Plate and top with soft cheese.
“Caesar” Salad with Tempeh Croutons:
- 2 heaping Tbsp veganaise
- 2 tsp Dijon mustard
- 2 tsp anchovy paste
- 2 tsp lemon juice
- as much black pepper as you like (I like a lot)
- 2 tsp coconut oil
- 1 tsp olive oil
- 1 package of tempeh cut into small crouton like cubes
- 1 zucchini cut into similar sized cubes
- 1 scallion, white and green parts, sliced super thin
- ½ box of baby kale
Heat oils in large skillet on medium heat and add tempeh cubes. Cook until bottom is browned, about 7 minutes. Flip over and cook until that side is browned, another 7 minutes. Let cool on paper towel. In a large bowl, mix kale, zucchini, scallion, and tempeh. Dress just before serving.
In addition to the soup and these salads, I cheated a little and made cornbread using Bob’s Red Mill gluten-free cornbread mix. There was plenty of food without it, but damn I love cornbread.
This meal was served to three hungry people and there was plenty of soup left, which was even better the next day. I hope you enjoy any or all of these recipes as much as we did!
Stay warm and healthy!