The Hebrew reads: “Our heart is with Majdal Shams.”
Cauliflower Eggplant Sabzi is an easy, flavorful weeknight meal that is sure to please. Sabzi is basically a stew. Now I am aware that there are people who absolutely hate eggplant. I don’t understand it and we might not be able to be friends. Eggplant can be prepared at least 1,001 ways and comes in numerous varieties. If, however, you are one of those individuals, you can still enjoy this dish without the eggplant. Either use more cauliflower or another vegetable of choice.
My husband and I love to take long walks and to spend as much time outside while the weather permits. So when it comes to dinner, I want something that doesn’t take all day and/or can be prepared ahead and which packs a flavor wallop that will satisfy our cravings.
I happened to have both an eggplant and a cauliflower head in my fridge that I needed to use up. Since I wasn’t feeling very inspired at that moment, I went on the web to see if any recipes would fit my criteria. I came across this recipe and thought that it looked pretty simple and would be something that my husband and I would enjoy. All I needed to buy was some naan.
While I have made my own naan and parathas, I am also happy to purchase naan. I spread it with some ghee and sprinkle ajwain (carom seeds) on top to warm. Yummmm!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
After reading through the recipe, I knew that there would be a few changes that I would make. I simplified the directions, and added more of certain ingredients, Since I also had a bag of baby spinach to use up, I decided that it would also be a welcome addition to the sabzi, adding both nutrients and color.
Our preference is for things to have a mild to medium heat profile. If you prefer things hotter, you can always kick things up by adding serrano peppers, or cayenne. Because the spices are what make this dish, I cannot emphasize enough how important it is to use fresh spices and to grind your own whenever possible. It only takes minutes in an electric coffee or spice grinder and the rewards are manifold. The aromas of this dish while cooking will make your mouth water in anticipation of eating it.
If you choose a vegan yogurt and use EVOO instead of ghee on the naan, the dish will be vegan. Otherwise it is vegetarian, so is perfect for a meatless meal.
Leftovers will keep for several days in the fridge.
Recipe
Yield: 6 Servings
Ingredients
2 rounded tablespoons curry powder, of choice (I used a roasted Sri Lankan that I had made for a previous dish, but a hot Madras curry powder or mild if you don’t like heat)
1.5 teaspoons garam masala
1 rounded teaspoon black mustard seeds
2 tablespoons canola or avocado oil
1 large onion, sliced
4 large cloves garlic, minced
1 Tablespoon finely grated fresh ginger
1 teaspoon salt
1.5 pounds eggplant, cut into chunks, more or less the size of the florets
1 smallish cauliflower cut into florets
About 24-ounces can diced tomatoes or passata
2 15-ounce can chickpeas, rinsed
¾ cup water
2 large handfuls of baby spinach without the stems
Heat a heavy-bottomed pan with a tight-fitting lid or a Dutch oven over medium heat. Add the oil, onions and salt and stir for about 3 minutes. Then add in the curry powder, garam masala and mustard seeds to a well that you make in the middle of the onions and toast, stirring, until the spices begin to darken, about 1 minute.
Now add the garlic and ginger to the pan and cook, stirring, for an additional 3 to 4 minutes. Stir in eggplant, cauliflower, tomatoes, chickpeas, and water. Bring to a simmer. Cover, reduce heat and cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add in the spinach and stir though until wilted. Taste and adjust the seasoning, if necessary.
Serve over your rice of choice and/or with naan. Top each serving with a dollop of yogurt, if desired.
You can also garnish this with some spiced cashews or crunchy chickpeas.
Most of the week my husband and I eat either vegan or lacto-ova vegetarian meals. However, I generally serve either fish, chicken or lamb for Shabbat. Because it is summer and we want to spend as much time outdoors as we can – and because we are once again packing up – this time to move back to our renovated apartment – I want to keep things simple. The idea of spending the day cooking is just not appealing. So when I came across this Teriyaki Sheet-Pan Chicken recipe through The Nosher, I thought that I would give it a try. Apparently it is a favorite Shabbat meal for the Seattle Jewish community, but you don’t have to be Jewish to enjoy it! Of course, I made a few tweaks.
The recipe is Asian-ish. The flavorings are Asian but it does not purport to being an authentic Asian dish. Everyone is so sensitive these days, so I want to be clear about the origins of Teriyaki Sheet-Pan Chicken. The resulting chicken is tender and juicy with a light teriyaki flavor. I served it over brown rice with easy strawberry short cakes for dessert and called it a day.
The ingredients are available pretty much anywhere and the recipe is riffable according to your taste preferences. If you don’t like broccoli, try cauliflower or even carrots. You don’t like chicken thighs, (even though they are almost impossible to mess up) you can use breasts or drumsticks. However, just be aware that you may need to adjust the cooking time somewhat.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
And if you are feeling a bit lazy, as I was this week, or if you are short on time, you can purchase already prepared broccoli or cauliflower florets. And while it wouldn’t be my first choice, you can also purchase pre-chopped garlic and ginger, so this dish comes together quite quickly. It needs nothing more than some rice for a complete meal.
Don’t get too precious about the veggies. The original recipe called for 1 pound of broccoli florets. The pre-cut florets came in a 12 oz. package. However, I had some mushrooms in my fridge that I needed to use up, so I threw those in, quartering them since they were fairly large along with the broccoli and bell pepper and onion. I like our meals to be very veggie forward.
Recipe
Yield: 4 servings
Ingredients
For the teriyaki sauce
3/4 cup soy sauce, preferably low sodium
⅓ cup mirin, dry sherry or rice wine
⅓ cup dark or light brown sugar
4 large cloves of garlic, minced, crushed or grated
2 Tablespoons fresh ginger, minced fine or grated (TIP: freeze the fresh ginger, which not only allows it to last longer, but makes grating it a snap.)
1 Tablespoon cornstarch + 1 ½ Tablespoon water
For the chicken
2 lbs. boneless, skinless chicken thighs
12 ounces broccoli cut into florets
4 ounces of mushrooms, left whole if small or halved or quartered if larger
1 red or yellow onion, cut into wedges
1 large bell pepper (any color), cut into large dice
Neutral oil, with a high burning point like avocado
Salt and pepper to season vegetables (Use red pepper flakes if you want a little heat)
Lightly toasted sesame seeds and 2 or 3 scallions, sliced on an angle scattered over the top for garnish
Directions
For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.
Add the chicken to a bowl or zip lock bag and pour about half of the teriyaki sauce over the chicken — reserve the remaining half of the sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight. (The longer it marinates, the more the chicken absorbs the flavors.)
Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.
Transfer the vegetables onto a large baking sheet, drizzle with oil and lightly season with salt and pepper. You do not need a lot of seasoning as the teriyaki sauce is salty as are kosher chickens if using. Toss the vegetables until evenly coated in the oil.
Place the marinated chicken (with what would be the skin side) on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F). My thighs were very small, but larger ones will take a bit longer.
While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.
Remove the chicken from the oven and turn on the oven’s broiler. Turn the chicken pieces over and brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 3-4 minutes. Then remove the pan from the oven, turn the pieces back over and brush the tops with the thickened sauce, spreading some over the vegetables as well. Return the pan to the oven for another 2 to 3 minutes. Keep an eye on your chicken so that it does not burn. If you don’t have a broiler or don’t like to use one, turn your oven up to 425 degrees F. The chicken may take a few minutes longer to get that nice brown color.
You can slice the chicken thighs for presentation, if they are on the larger side. Mine were small so I didn’t see the need. Top with sesame seeds and sliced scallions and drizzle on any remaining teriyaki sauce over the top, if desired.
Pashtida is a frittata on steroids or a crustless quiche or kugel. Totally riffable, Pashtida is perfect for hot summer days and only needs some good bread and a salad for a light but satisfying meal. There are many versions of this ubiquitous Israeli dish and here is mine. My version is chock-a-block with delicious herbs, veggies and cheese, but some versions are heavier and more like a kugel. For an interesting read into the origins of the name, check out this site.
If you have been following my blog, you know that we have been going through a major renovation of our apartment. So since January, we have been renting a much smaller place and without all of my cookware – or clothes. August 1 we are FINALLY MOVING BACK! But this means that I am in the midst of packing, so I am trying to keep things fairly simple and stress-free, but also healthy and delicious. Pashtida is the perfect solution. I served it with my homemade breadsticks and an Armenian Lentil Salad that I had leftover from Shabbat. It was a huge hit with my husband.
When choosing the vegetables to use, consider both texture and the optics of the final product. We eat with our eyes as well as with our tastebuds. The version I made used only 3 Tablespoons of flour, but the recipe I have written below says 4 Tablespoons. Three worked, but I think that the Pashtida would hold together a bit better with 4 and that is how I will make it in future.
The cheeses you use is completely up to you. I used a combination of a whole milk ricotta, feta cheese and a grated blend of asiago, fontina and parmesan. If you prefer, you could use grated cheddar or gruyere, fresh mozzarella, and farmers’ cheese. The possibilities are only limited by your preferences and imagination.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
I had intended on using zucchini, which I was sure that I had, but turns out that I didn’t. However, I did have some lightly blanched green beans and that worked out perfectly. Asparagus would also be a great option. Fresh herbs and lemon zest added just the right punch of flavor as did slightly charring the veggies. But if you neither have the time nor inclination to take that step, you could skip it and still have a delicious end product.
Pashtida is delicious at any temperature and makes a great brunch or picnic option. The farmer’s market and grocery stores are full of beautiful produce, so have some fun with this. And if baking breadsticks isn’t your thing, just pick up a good loaf of crusty bread. Add a glass of a fruity Rose or Chardonnay and you have a party!
Recipe
Yield: 4 portions
Ingredients
About 2 Tbsp Avocado or other neutral oil with a high burn point
About 1 Tablespoon EVOO for drizzling
6 scallions, roughly chopped
1 medium zucchini, cut into ¼ cm thick half-rounds (I didn’t have any so used lightly blanched green beans. Asparagus would also be great.)
2 ears of corn, kernels removed from cob (I had left-over blanched corn from a previous dinner. If the corn isn’t blanched, the kernels go all over the place. You could also use frozen or drained canned corn. You need 1.5 cups of kernels.)
2.5 cups cherry or grape tomatoes, half of them cut in half
4 large eggs
4 Tbsp unbleached all-purpose flour
Zest of ½ large lemon or 1 whole small lemon
1/3 cup whole milk ricotta
3.5 oz feta cheese
2 ozs grated cheese (I used a mix of fontina, asiago, and parmesan, which came pre-mixed in a package)
1 very large handful of fresh herbs of choice such as basil, parsley, dill, or cilantro
Kosher OR sea salt and black pepper OR Aleppo pepper
Directions
Preheat the oven to 350 F.
Stand the ears of corn up on a plate and carefully remove the kernels, cutting downwards with a sharp knife.
Heat a medium-large pan on high heat and add the corn kernels to the dry pan. Stir occasionally, allowing them to become more bright yellow in color and a little bit charred. Transfer the corn to another plate, season with a pinch of salt and a drizzle of EVOO.
Let the pan cool for a few minutes and then place it back onto medium heat. Add 1 Tbsp of avocado oil and then add the zucchini slices (OR green beans or asparagus.) Stir occasionally, until they become slightly softened and begin to brown. Transfer to a plate and add a pinch of salt and a drizzle of EVOO.
Wipe the pan with a paper towel to remove any brown bits so they don’t burn. On medium heat, heat 1 tsp avocado oil and add the scallions. They should sizzle and become charred within a few minutes. Stir them occasionally, then remove them from the pan.
Add the last tablespoon of avocado oil to the pan and add the tomatoes. Let them blister and soften slightly. Season with a pinch of salt and remove them from the heat.
Allow all of the cooked vegetables to cool down.
In a mixing bowl, beat the eggs until slightly frothy. Slowly sift in the flour and whisk continuously. Then add the ricotta and mix well. Season with a teaspoon of salt and black OR Aleppo pepper.
Add the vegetables and herbs into the egg mixture, reserving some of each for the top. Using a spatula, mix well. Break up half of the feta cheese into small pieces and add it to the mixture.
Lightly grease an 8-inch round or square baking dish with butter or avocado oil. (I used an 8-inch square glass pan since I wasn’t able to find an 8-inch cake tin in our temporary rental.) Sprinkle half of the grated cheese around the bottom and sides of the tin or dish. Pour the mixture on top of the grated cheese. Shred the remainder of the feta cheese over the top of the mixture and then top with the remaining grated cheese. Top with the reserved vegetables and herbs.
Bake the Pashtida for 30-35 minutes, or until it’s fluffy and cooked through. Allow it to rest for 5 to 10 minutes before cutting it. This can be eaten hot, cold or at room temperature. It’s perfect for a picnic.
Edamame Smush is one great answer to “What’s for Lunch?” My husband used to eat a lot of sandwiches with processed meat. But for the past two years, he has cut out all processed deli meats and has cut way down on all meat. So I wanted something that would not only tempt his taste buds, but also would give him the protein we all need to stay healthy and make it through the day.
This lively, vibrant and nutritious vegan spread is simply wonderful on some good toasted sourdough or whole grain bread or. It also is a fabulous party dip with your favorite cracker or crudité. Forget that it is vegan in the same way that EVERYONE eats hummus these days. Add on your own topper like quick pickled onions, microgreens, sprouts, heirloom tomato slices or arugula and this is a big level up from pure avocado toast. Or keep it pure and simple and just drizzle a flavorful olive oil on top.
Edamame or Mukimame are both young, green soybeans. Edamame is usually found in the pod, whereas Mukimame is shelled. Both pack a healthy amount of protein to keep you going all afternoon. The preparation here only requires a food processor. There is no cooking needed, which is an added benefit in these hot summer months. The added avocado lends a smooth richness with nothing to weigh you down.
You don’t have to be vegan to enjoy this Edamame Smush for a healthy lunch or breakfast. I came across the idea for this on a vlog that I follow called Rainbow Plant Life. While I saw the potential for this delicious spread, the added flavorings in her version did not work for me. I knew that I could do better.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Edamame Smush is a vibrant green when you first make it. While the taste and texture hold up for several days in the fridge, the color may dull somewhat. Don’t be put off by that. (I do drizzle with a little EVOO and place plastic wrap directly onto the spread to limit oxidation.) And once you add your toppings, you won’t even notice.
Recipe
Yield: About 4 cups of spread
Ingredients
12 oz. frozen edamame, shelled (also called Mukimame), thawed
1/2 of a large avocado
2 scallions (green onions), sliced
About 2 cups or a large handful of fresh herbs (I used dill, mint and parsley. Cilantro would also be great, I just didn’t have any at the moment.)
1 large or two smaller cloves of garlic or more if you like, coarsely chopped or sliced
1 teaspoon kosher salt
A generous 1/2 teaspoon of ground cumin
A rounded 1/4 teaspoon of Aleppo pepper
Juice of 1 large lemon (About 4 Tablespoons)
4 Tablespoons (1/4 cup) of a good quality Tahini (I like Seed & Mill or Soom brands)
About 1/4 cup of ice water, added slowly to achieve desired consistency
Drizzle of good quality, grassy or peppery EVOO
Directions
Place the thawed Mukimame into a food processor fitted with the metal “S” blade. Add the lemon juice and process until broken down.
Add in everything else and process well until you have a mostly smooth spread. If you prefer to leave in more texture, it’s your choice. That’s the beauty of making something yourself.
Check the seasonings and add more of anything you want to emphasize or just enjoy!
Cauliflower Spinach Tofu Curry has it all. Redolent with spices, the smell alone is a meal. The cauliflower, spinach and tofu not only add important nutrients, but they also add a balance of textures for the lively sauce. Since you are making this yourself, you get to control the heat of the finished dish.
Will you like this even if you don’t follow a vegan diet? Absolutely. Forget that it’s vegan. This curry is simply delicious. The original recipe comes from Rainbow Plant Life with my tweaks below.
And if you freeze your tofu first and purchase Super Firm tofu, which is now available in many markets, the tofu will have a wonderful meaty texture that is perfect for absorbing the sauce. If you can’t find Super Firm tofu, use the firmest tofu available. Then freeze that, thaw it and press out any additional liquid before cutting it. Either way, pat the tofu dry after very gently squeezing out some water.
I know that the ingredient list appears to be very long, but don’t be scared off. Most of it is spices, that if you do South Asian or Mediterranean cooking, you will likely have on hand. There is no difficult prep and measuring of the spinach, coriander and cauliflower does not need to be too precise. We happen to like a lot of cauliflower so I probably used more than the amount listed below. Just eyeball it. Same goes for the spinach and coriander leaves.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
We ate this Cauliflower Spinach Tofu Curry with both Basmati rice and naan. For serving you can also add some yogurt (dairy or dairy alternative) and toppers like roasted cashews, soybeans or Chakri and a chutney of your choosing. If you have time and the inclination, prepare a raita, like this favorite of mine. And a fruit platter for dessert.
Recipe
Yield: 4 to 6 servings, depending on sides
Ingredients
Curry
2 tablespoons avocado oil or neutral-flavored oil of choice
2 teaspoons whole cumin seeds
2 teaspoons whole black mustard seeds (can sub brown mustard seeds)
6 cloves garlic, minced or grated
2- inch piece fresh ginger, minced or grated (Pro tip: Freeze your fresh ginger and grate it frozen – no need to peel it first. The ginger lasts a long time and is much easier to grate. The vendor at the farmers’ market told me about this when I purchased young, fresh ginger.)
1 serrano pepper, diced (You can use more if you are into fiery food. This gentle heat was enough for us.)
1 smallish cauliflower head, cut into small florets (450 to 500g florets)
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
1 (14 to 16-ounce) block of super-firm tofu, previously frozen and defrosted
2 teaspoons kosher or sea salt
2 teaspoons garam masala
3 cups (45g) baby spinach, chopped
½ to 1 tablespoon freshly squeezed lemon juice
1 cup (16g) cilantro leaves and tender stems, chopped
Directions
Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until they start to pop and the cumin seeds just turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds. (Note: If using a stainless steel pan, this might stick, so stir almost constantly; add a splash or two of water as needed.)
Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
When the cauliflower is tender, add the garam masala and spinach to the curry. Stir and briefly cook until the spinach is wilted.
Nestle the cubed tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with naan or roti. (Keep leftovers separate from rice, or the rice will eat up all the sauce).
Until relatively recently, it had not occurred to me to use rye flour for anything other than rye bread or pumpernickel. But another King Arthur recipe for Rye Chocolate Crumb Cake made me change my mind. It was also fabulous in these Rye Molasses Ginger Cookies.
In general, I have found the King Arthur recipes to be pretty accurate and clear-cut. Since they are also clearly selling their products, I do resent when they list one ingredient that I would not normally have and used and in a tiny amount. But they have a business to run and I work around it when necessary. This was not an issue for the Rye Blueberry Bars. I did, however, make a few very small tweaks to the directions, which I believe made this recipe better.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Rye Blueberry Bars are delicious and not particularly difficult to make. They are at their peak on the day you make them. While they don’t go bad, the texture of the crust will soften after day one. That doesn’t put me off, but forewarned is forearmed. If you have a family or a bunch of friends or co-workers to feed, having left-overs will not be an issue. Now I don’t know what universe the King Arthur people live in, but they thought you should get 16 pieces. And perhaps you should. However, realistically, eight pieces is more like it.
Being totally honest, my husband liked these a lot more than I did. He even got poetic in his description – seriously! Are they worth trying? Absolutely. Do I personally prefer it to the other blueberry desserts mentioned above? No.
The rye flour lends a slight nuttiness to the crust and the oatmeal streusel topping has a very homey feel to it. And what’s great is that the dough that forms the bottom crust also is used for the streusel! As Ina Garten would say, “How easy is that?!” I used fresh blueberries for this and the flavor is enhanced with the lemon juice and cardamom – two natural complements to blueberries.
If you love blueberries like I do or if you happen to have a bounty after berry picking, any of the blueberry recipes linked above as well as these Rye Blueberry Bars would be great options for a delicious summer dessert. And if you are interested in trying rye flour in something other than pumpernickel and rye bread, give this recipe and the others linked above a go.
Recipe
Yield: One 8-inch pan of cookie bars
Ingredients
Filling 1/3 cup (104g) maple syrup 1/2 teaspoon table salt 2 tablespoons (28g) lemon juice 3 tablespoons (21g) cornstarch 1 teaspoon pure vanilla extract 1 cup (120g) Unbleached All-Purpose Flour 1/2 cup (53g) Medium Rye Flour 1/2 cup (45g) rolled oats, old-fashioned or quick cooking (I used old-fashioned)
For the dough
1/2 cup (107g) light or dark brown sugar, packed 1/4 cup (28g) confectioners’ sugar, sifted if lumpy 1/2 teaspoon fine sea salt or kosher salt 1/2 teaspoon ground cardamom 1/4 teaspoon baking powder 1/4 teaspoon baking soda 10 tablespoons (142g) cold unsalted butter, cut into 1/2″ cubes 2 teaspoons pure vanilla extract
Directions
To make the filling
In a medium pot, combine the blueberries, maple syrup, and salt. Cook over medium-low heat, stirring occasionally, until the blueberries begin to burst and release their juices, about 4 to 6 minutes.
Lightly mash some of the blueberries with a flexible spatula or wire masher. Increase the heat and bring the mixture to a boil.
In a small bowl, stir together the lemon juice and cornstarch until smooth; this is known as a “slurry.” Stir the cornstarch slurry into the blueberry mixture and boil for 30 seconds (and no longer.) Then remove from the heat. The mixture will visibly thicken.
Stir in the vanilla and set aside to cool while you prepare the crust and topping.
To make the crust and topping
Preheat the oven to 375°F and prepare an 8″ square pan. Lightly grease the bottom and sides of the pan. Line with a parchment sling.
In a large bowl or the bowl of a food processor combine the flours, oats, sugars, salt, cardamom, baking powder, and baking soda. Add the butter and vanilla and pulse if using a food processor until the mixture is crumbly. The butter should be about the size of peas and the mixture should hold together when squeezed.
Transfer half of the crumbs (about 2 cups, or 260g) to the prepared pan. Shake the pan to evenly distribute the crumbs, then use your hands or the back of a flat measuring cup (on top of a small piece of waxed or parchment paper to prevent sticking) to press firmly into the edges and corners of the pan. Refrigerate the remaining crumbs until ready to use as the topping if your house is warm.
Bake the crust for 15 to 20 minutes, or until well browned. Remove from the oven and cool for 10 minutes.
Transfer the blueberry filling to the pan and gently spread evenly over the crust. (A small offset spatula is a helpful tool here.) Remove the remaining crumbs from the refrigerator and sprinkle them evenly over the top of the blueberry filling. Give them a little squeeze before dropping them onto the top to form the streusel.
Return the blueberry bars to the oven and bake for 25 to 30 minutes, until the crumbs are brown and the filling is bubbling around the edges.
Remove the blueberry bars from the oven and allow them to cool completely in the pan before using the parchment to transfer them to a wire rack. Slice and serve at room temperature. If you wish to add some vanilla ice cream, I certainly won’t tell you “No.”
Storage information: Blueberry bars are best enjoyed the same day they’re baked. Leftover blueberry bars can be stored, covered, at room temperature for several days, but they will soften in texture.
Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.
My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.
Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.
I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Recipe
Yield: 4 servings
Ingredients
For dough
100 ml (1/2 cup) warm milk (Dairy or non-dairy)
100 ml (1/2 cup) warm water
1 teaspoon active dried yeast
1 teaspoon granulated sugar
2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)
350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed
1 teaspoon kosher salt
For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.
50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO
1 Tablespoon finely chopped fresh herbs of choice
2 large cloves of garlic, crushed or grated
Maldon Sea Salt
2 Tablespoons grated or shredded cheese (Optional)
Directions
Preheat the oven to 400 degrees F.
Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.
Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)
Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.
Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.
Bake for about 25 minutes or until golden brown on top.
Over the years I have become an armchair traveler. I’m old enough to remember when flying actually was fun and a really big deal. We would dress in our best clothes, family came to the gate to wave you off and the staff treated you like honored guests. Travelers were, by and large, respectful of one another.
There was the Pandemic, of course. But even before that, travel just had become such a pain. Long lines at TSA, where I am always stopped, questioned and patted down because of an artificial knee – even with Global Entry. Then we are packed in like sardines on increasingly dirty planes where you are dollared and twenty dollared (it used to be nickeled and dimed) to death by staff who appear over-wrought and wish to be anywhere but on that plane, let alone serving you. There is a desperation about it all these days.
And while I’m in good condition, at 71, I am just too old to be running through airports, racing down long hallways, up and down stairs to catch the train to the next terminal to hopefully make my connection. All while shlepping my luggage because who checks luggage anymore?
But I have found one way to travel that never disappoints – through food. My spice cabinet is huge and I am guilty of occasionally buying somewhat obscure ingredients that are only good for one use. I justify this by telling myself that it is waaaay cheaper than actually buying a plane ticket and staying in a hotel with all of their hidden costs. Don’t get me wrong. I LOVE to be other places. I just hate what it takes to get there. Where’s a transporter when you need one?
As an inveterate reader of historical mysteries, I’m also able to travel through my books without ever leaving the comfort of my own home or favorite armchair. There is a series of books that takes place in 1930’s Ceylon – today’s Sri Lanka – that I love. I have read all 14 books so far and hope for more! There’s a gentleness to them that I appreciate in this decidedly ungentle world we are inhabiting. And I’m currently into a series that takes place in 1920’s Bangalore. (There does appear to be a theme here. My preferred historical period is from WWI to WWII, wherever in the world, although I would not have actually wanted to live then.) Aside from the mysteries, I enjoy the depiction of the times, locale, clothes and food. For me, however, the perfect novel always goes into great detail about the food.
The detective in the Inspector de Silva series always get excited when his cook prepares his favorite Pea and Cashew Curry for dinner. So after 14 books, I decided that it was past time to find a recipe for this vegan curry. It takes a bit of forethought because the cashews need to soak overnight, but there is nothing particularly difficult or fussy about this recipe. The author of the recipe suggested serving it with a Spicy Apple Curry, which I did. So I have included bonus recipes for the Apple Curry, along with a recipe for Sri Lankan Curry Powder. Both are included below.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
The Pea and Cashew Curry is creamy and tastes unbelievably rich, so a little goes a long way. The spices first appear on your tastebuds as subtle. But as the sauce lingers on your tongue, the spices begin to seriously develop and burst onto the scene. The Spicy Apple Curry is a beautiful counterpoint to the rich Pea and Cashew Curry. I served fresh mango, watermelon and pineapple for dessert.
In past postings I have spoken about the importance of using whole fresh spices that you grind yourself as needed. It really takes no time and the difference in flavor is huge, particularly when using otherwise fairly simple ingredients. I do, of course, buy certain spice mixes, but if you wish to truly taste these recipes at their best, grind your own. A coffee grinder works perfectly and can be purchased for the price of a few cups of coffee from your local barista. And whole spices retain their flavor longer than the pre-ground ones that you buy at the market.
Just smelling the spice blend is a journey in itself and utterly intoxicating.
Don’t be intimidated by the list of ingredients or the number of steps. If you enjoy preparing South Asian and Mediterranean cooking, you should have most of the ingredients on hand. Each of the recipes can be done in stages so you don’t have to feel overwhelmed. Make your spice blend one day and soak your cashews. The next day, prepare the Pea and Cashew Curry, since it actually tastes even better if made one day ahead.
Then make the apple curry the day you intend on serving this feast and serve it either with basmati rice or some naan. I used some of the leftover coconut milk from the Spicy Apple Curry to rewarm the Pea and Cashew Curry. If you are not making both recipes, you likely will want to add some water to the Pea and Cashew Curry when rewarming. You want a thick sauce, but you don’t want things to burn.
In the past year, I have been using Indian Bay Leaves (Cinnamomum tamala) when I cook my Basmati rice. These are not to be confused with Bay Laurel Leaves, nor are they a substitute. The Indian Bay Leaves impart a subtle cinnamon flavor and have transformed my rice, especially when I have added either butter or a buttery EVOO to the mix. Everyone who tastes the rice loves it, but they can never place the secret ingredient.
Cooking should be fun and stress-free and a time to take a few chances. Hopefully a delicious and often healthy product results that is seasoned to your taste. These Sri Lankan recipes are no exception. I am giving you the measurements as originally written, but feel free to adapt them to your comfort level with spice. And if you only make the Pea and Cashew Curry or only the Apple Curry, as a side dish that is just great. And while occasionally I make my own naan, I also buy it. So take a journey and eat well. Just enjoy!
8 fresh curry leaves if you can get your hands on them (I used dry as I do not have easy access to fresh leaves)
13.5 oz. can of good quality full-fat coconut milk (If your cans are slightly larger that is fine)
1 to 1.5 cups frozen peas
Directions
Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours)
When you’re ready to cook the cashews, drain them and set aside.
Heat about a tablespoon or two of oil (you can use coconut oil or a neutral tasting oil, like Avocado or Canola) in a medium-sized saucepan, over medium heat.
Add the chopped onions and sauté until translucent.
Add the garlic, bay leaves/curry leaves and sauté for a few minutes until it becomes fragrant.
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
Cover and let it simmer for 45 – 50 minutes. Check from time to time to make sure there’s enough liquid in the saucepan – add water if needed. Add salt to taste.
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering – about 10 more minutes.
Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.
Sri Lankan Spicy Green Apple Curry
Yield: 4 to 6 servings
Ingredients
2 large Granny Smith apples or any crisp apple that has a slightly sour profile (My apples were on the smaller side so I used 3)
3 tablespoons of oil
1 1/2 teaspoons mustard seeds
1/2 medium onion roughly chopped
1 – 2 bay leaves dried
1 green chili pepper jalapeno or serrano
3 to 5 dried red chili peppers (Such as Arbol chili) de-seeded, if you prefer a milder curry
1/2 to 1 tsp chilli powder/cayenne pepper or less for a milder curry (I love Rajasthan chilli which has a sweet, fruity and mild heat. I now use this in place of cayenne or whenever chilli powder is called for. It is easily available online and in South Asian grocery stores.)
2 garlic cloves chopped finely
1 tablespoons of brown sugar or jaggery, if you have it
1/4 tsp salt
1/4 cup coconut milk
1/3 cup water or apple cider/natural juice NOT VINEGAR
Salt to taste
Directions
Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
Wash and cut apples into quarters. Do not remove the core or the apples will get mushy. I did pop out the seeds, however. Halve the quarters length-wise for thinner slices or across for chunkier pieces.
Heat the oil over medium heat in a non-stick saucepan or skillet.
Add the onions, bay leaves, green and red chili pepper and mustard seeds, and sauté for a few minutes till onions are softened. (While I did use all of the noted Arbol chiles, I removed them after adding the coconut milk. One Indian vlogger that I follow, says that Westerners have “Baby-mouth.” I’d say that my husband and I have graduated to “Toddler-mouth!” Since you can control the heat when you cook, you do what feels comfortable.
Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.
Cook the apples for about 10 minutes – uncovered, stirring occasionally. The apples will start to soften slightly.
Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 – 10 minutes covered, until the apples soften – PLEASE SEE NOTE.
Taste and season with more salt if desired.
Carefully stir through to coat the apples with the sauce/gravy – since the apples have softened and you don’t want them to break up (add more water if you like more sauce – but I recommend a thicker sauce).
NOTE – cook the apples for only about 5 minutes if you prefer slightly firmer apples that still have a good bite to it. Cook them up to 8 minutes if you prefer softer apples in your curry. They are firmer in traditional Sri Lankan apple curries.
Sri Lankan Roasted Curry Powder
Ingredients
30 g coriander seeds 4 – 5 tablespoons
30 g cumin seeds 3 tablespoons
20 g black peppercorns 2 tablespoons (I actually used a mix of peppercorns because that’s what I had.)
20 g basmati rice 1.5 – 2 tablespoons
5 g green cardamom seeds from about 20 – 30 green cardamom pods. Reduce by half for a more subtle cardamom flavor
6 g fennel seeds about 2 tsp
4 g whole cloves about 20 – 30 cloves. Leave out if you don’t like cloves or reduce to 10– 15 for a more subtle clove flavor
4 g black mustard seeds optional, about 1 tsp
16 leaves curry leaves optional, you can use either dried or fresh leaves
Directions
Remove the seeds from the cardamom pods and discard the husks. (I buy already husked cardamom seeds these days because I use so many in baking etc. However, I also have whole pods for cooking.)
Optional (if using fresh curry leaves. I only use dried) – Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don’t burn. Skip this step if you’re not using curry leaves OR if you’re using dried curry leaves. Remove the dried leaves and set aside.
Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.20 g basmati rice
Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 – 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.
Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.
Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.
Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.
Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Rich with ricotta, eggs and butter, Strawberry Ricotta cake bursts with berries and a hint of orange and cardamom. I made Strawberry Ricotta cake for Shabbat since we are having fish, but it would also be perfect for the upcoming holiday of Shavuot or the Feast of Weeks. Add a few blue berries to the cake and it would also be great for the 4th of July.
A Bit About Shavuot
Shavuot commemorates the day when the Torah was given to the Jewish People on Mount Sinai. It is one of three pilgrimage and harvest festivals in the Jewish Calendar and falls 7 weeks after the end of Passover and the counting of the Omer. While opinions vary as to why, it is traditional for Jews to eat dairy products when celebrating this holiday. And as is common with the People of the Book, it is also customary to spend all night in study.
Customs differ somewhat for Ashkenazi and Sephardic Jews, but the essentials of the holiday remain the same. We all read the Book of Ruth during this time, and we all agree that Israel, the Jewish People, entered into a covenant with God at Mt. Sinai.
I have made several ricotta cakes and they always taste wonderfully rich and pare beautifully with citrus – especially orange. These cakes, especially those made with fruit, will become almost pudding-like as they cool, with the flavors intensifying the day after baking.
This cake is quite simple to make, so is perfect for the novice or occasional baker. The finished cake does not require any additional embellishments in my opinion. However, if you wish, you can sprinkle some confectioner’s sugar over the top just before serving. If you do this ahead of time, the sugar will simply melt into the berries, unless you can find non-melting confectioner’s sugar, which I understand is available, but I do not have.
Other berries can be used, but I would shy away from raspberries, which while delicious, are so fragile that your batter will become pink while attempting to mix the berries through. If this doesn’t bother you, then by all means, give it a go.
I hope that you enjoy my Strawberry Ricotta Cake soon.
Recipe
Yield: 8 servings
Ingredients
1½ cups all-purpose flour
1 cup sugar plus 2 teaspoons for the top of cake
2 teaspoons baking powder
¾ teaspoon kosher salt
3 large eggs
1½ cups ricotta
1 teaspoon vanilla extract OR 1 Tablespoon orange liqueur like Grand Marnier
Zest of an orange
½ teaspoon ground cardamom
½ cup (1 stick) unsalted butter, at room temperature
1.75 cups fresh strawberries, sliced into 6 or 8 pieces each, for larger berries
Directions
Preheat oven to 350°. Line an 8 OR 9”-diameter springform pan with parchment paper and lightly coat with nonstick spray. Sprinkle about 1 scant tablespoon of granulated sugar around the inside rim, which prevents sticking and gives a nice texture to the cake.
Whisk flour, baking powder, cardamom, and salt in a medium bowl.
Cream butter, orange zest and sugar in a large bowl. Add in the eggs, ricotta, orange liqueur or vanilla and whisk until smooth. Mix in the dry ingredients just until blended and there are no flour bombs.
Then fold in about ¾ cup of the berries, taking care not to mash the berries. Scrape the batter into the prepared pan and scatter the remaining berries over the top, gently pressing them lightly into the batter. Sprinkle with 2 teaspoons of granulated sugar.
Bake cake until golden brown and a tester inserted into the center comes out clean, about 60 minutes. (Ovens vary so it could take a few minutes more or less. It will also take a bit longer if you use an 8-inch pan since the cake will be higher and denser. However, it is difficult to dry this cake out. It will only get moister of time.) Allow the cake to cool for at least 20 minutes before releasing the outer ring. Continue cooling on a wire rack.
NOTE: This cake is very moist. However, to not overbake it, when the cake looks just about done but has the slightest jiggle in the center, I turn off the oven, crack open the door and leave the cake inside for 10 more minutes. I do this with a lot of cakes to finish baking them without drying them out.If you don’t like the “pudding-like” texture that this cake can get, bake it a little longer before removing it from the oven.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.
While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.
Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.
There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.
Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.
The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.
Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.
Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!
Recipe
Yield: About 8 to 10 servings
Ingredients
2 to 3 Tablespoons of a buttery EVOO or Avocado oil
1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)
1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)
5 to 6 cloves of garlic, peeled and finely chopped
3 large carrots, peeled and cut into a large dice
3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)
2 medium zucchini, cut into half moons about 1/2-inch thick
About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces
1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)
28 ounce can of Italian plum tomatoes
2 Tablespoons tomato paste
1.5 teaspoons kosher salt and freshly cracked black pepper or to taste
2 rounded teaspoons dried Oregano, rubbed between your fingers
1 rounded teaspoon dried Basil
1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley
1 or 2 bay laurel leaves
3-inch strip of lemon zest
1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)
4 cups vegetable stock
8 cups water or more, as needed
Vegan Italian Sausage (Optional, but recommended)(I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)
Directions
Drain and rinse the beans well
In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.
Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).
Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.
A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.
After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.
