Here goes another lovely recipe from Angela of Oh she glows – the Carrot apple ginger soup!
I made about half the amount the recipe calls for, and made some slight changes, so I used:
1/2 tbsp olive oil
1 small onion, diced
half of a green garlic head (approximately 1 standard clove)
1 tbsp grated ginger
1 smaller apple, cut into cubes
300 g carrot, cut into cubes
2 cups water (instead of broth)
a pinch of nutmeg
sea salt and black pepper to taste
First I sauteed the diced onion on olive oil until it became golden, then I added grated ginger and minced garlic, sauteeing for a bit more, adding some water as needed. Then I tossed in cubes of apple and carrot, sauteeing on a low flame for a couple more minutes. I poured in two cups of water, covered the pot with a lid and simmered gently for about 20 minutes. I divided the soup in two halves and blended each half separarely in a blender until smooth (be careful, the blender must be just about half full, otherwise it will explode!). I thinned the soup with a bit of water (it was really thick!), added some salt, nutmeg and freshly cracked black pepper. The soup was like nothing I ever tasted, very creamy and carroty, with a subtle apple undertone. Next time I would use less ginger though, for me personally it was a bit overpowering 😀
Filed under Recipes, Soups
The last few days I´m testing (and adjusting) some recipes from Angela from Oh she glows – the first one to try was Cinnamon sweet potato chickpea salad. I made it more macro-friendly by substituting the coconut oil with sesame oil and only using a tiny bit of it – from a spray.
First I chopped up one medium sized sweet potato into cubes, diced a small onion and mixed these two ingredients in a bowl with about a cup of cooked chickpeas, 1/2 tsp sea salt, 1/2 tsp cinnamon and a sprinkle of sesame oil. I placed the mixture on a baking tray lined with a silicone baking mat and baked it in a preheated oven on 220 °C for about 40 minutes. Unfortunately, the temperature was too high or the time too long (or I used too little oil), because it came out a bit burnt (especially the onions) and too dry – next time I will need to watch it closer! 😀 Nevertheless, it was a really yummy recipe!
I served the “salad” with pressure cooked brown rice which I cooked in water with diluted brown rice miso (about 1 cup grain to 1 1/2 cup water, and using 2 tsp of miso). I wonder if anybody before had the crazy idea of cooking rice in miso broth, but it tastes surprisingly like risotto 😀
Another supersimple sauce for your pasta is here, this time starring tofu and carrot!
It has exactly FOUR ingredients: tofu, carrot, ume plum vinegar and barley miso. First steam a chunk of tofu (about 50 g per person should suffice) and a small handful of carrot chunks in a steaming basket, about 20 minutes, or until the carrot gets soft enough to be easily prickled by a fork. Then transfer to blender, adding 1/2 tsp barley miso, about 2 tsp ume plum vinegar and warm water from the steaming (amount depends on desired consistency). Serve over noodles (mine were buckwheat noodles – soba) and garnish with cut up nori strips.
Pasta ovendishes were always a favourite of mine before becoming macro…now I hardly have them because…well, because I don´t eat any more cream and cheese, quite essential ingredients for creamy pasta dishes! 😀 But there is a way…yup, tofu to the call…
First cook your noodles (any kind will do, I made udon, which are thick flat wheat noodles). Mix them with sauteed veggies of choice (I used onion, carrot, broccoli, parsley root and leek), sauteed on water with a teaspoon of tamari. For the sauce just blend a cube of smoked tofu with enough water and lemon juice to taste – smoked tofu has a distinct flavour of its own so I didn´t want to overpower it. It will come out a bit chunky, but it´s ok 😀 Mix through the noodles with veggies and bake in the oven on 200°C for 30 – 45 minutes until the top gets a nice crust. Serve with fresh salad – I had lettuce, rucola and red radishes with some salt and lemon juice. Good for balancing the baked yang food!
In the picture below you can see one of my lunches – pressure cooked rice and rye, long-baked onion, carrot and parsnip (sprayed with tamari and a tiny bit of oil, baked for about 45 minutes under tin foil, then 15 minutes uncovered), steamed greens (bok choy, curly cabbage, pointed cabbage, cauliflower leaves, kohlrabi slices, leaves and stems) and tofu dressing.
For the dressing I blanched roughly 50 g of firm tofu for a few minutes (to make it easier to digest and less weakening), placed into a blender with 1 tsp lemon juice, 1 tsp tahini, 1/2 tsp ume paste and 1/2 tsp white (shiro) miso, and blended until smooth adding liquid as needed.
Ok, three things to say up front: finding a name for this recipe was really tough, it could also be called chestnut-mochi-kuzu-agar agar dessert. But I spared you and chose a simplified version 😀
Second, this dessert is ugly. It really is. It looks like wet grey concrete. Somehow chestnuts, at least the dried ones, don´t make for a pretty dessert. But who cares, right? It´s the taste that matters…
Third, this dessert is absolutely guilt-free. It´s even healthy! There is not a gram of added sweetener, no rice malt, maple syrup, fruit, nothing. Just chestnuts to make it sweet (which are really healthy for your blood sugar levels). This also means that this dessert is very mildly sweet. But for us who have sensitive taste budes and who are on a restricted diet with zero or very few desserts, this is still a blessing 😀
Now back to business. You just need to soak (preferrably overnight) about half a cup of dried chestnuts (add water to make the cup full). The next day pour it all into a pressure cooker and add about 1/4 cup of sweet brown rice. Add a pinch of salt, water to cover, bring to pressure and cook on a low flame and on a flame tamer for about an hour. Transfer to blender (you should have enough liquid, but adjust as needed) and puree. Bring back to the pot, add 1 tsp of kuzu diluted in a tiny bit of cold water and 1 tsp of agar agar powder (if using flakes or bars, you need to follow package instructions for the amount used). Bring mixture to boil while stirring, let simmer gently for a few minutes and then serve warm or let cool down and solidify. The texture is amazing…….
This is a slightly modified version of the kidney bean and corn soup which you can find in Wieke´s cookbook. I decided to use some leftover cooked adzuki beans and it turned out delicious! You can use fresh corn on the cob, but it´s not in season yet here, so I just used corn from a jar, which (together with using cooked beans) made this soup incredibly quick.
For one portion add about half a bowl of beans to one bowl of soup, mix in corn kernels (to your liking), chopped carrot, diced onion, some salt or shoyu (my beans already had some shoyu) and bring to a boil. Simmer until the veggies are soft, then add 1/2 tbsp white (shiro) miso diluted in a bit of warm water. Simmer for a few minutes more. Serve with garnish such as chopped parsley or spring onion.