From Cauliflower Soup to Mulligatawny: Recipes for the Week of January 16

by Julie

Today is my husband’s birthday, and it’s a day off for both of us. Despite the long and growing list of house projects (one bathroom sink taken out and replaced…check!), and the writing deadlines facing me even as I type these words, we still managed to eek out a bit of play this weekend, with a co-op kickball tournament on Saturday and a small, campfire party at our house on Sunday evening. Eric asked for nothing but chocolate chip cookies for his birthday, and so we all sat around the fire eating the Double Chocolate Chip Cookies from the BabyCakes recipe book. They were delicious. And we didn’t stop eating, even after the party moved inside due to rain.

(double chocolate chip cookie dough)

Enjoy your week, and I’ll post a bit later on those scones I mentioned last Friday.

Monday, January 16: Cauliflower Soup with Pesto (from A Wooden Nest)

Happy birthday, Eric! Truth be told, we might go out to dinner tonight, but I couldn’t leave you in a lurch, could I? Serve this soup with a salad, perhaps the Kale Salad from the week of January 2. If you missed it the first time around, it’s one of my favorites.

Ingredients:

3 tablespoons olive oil
3 cloves garlic
1 large onion
1 teaspoon red pepper flakes
1 large potato (yukon or russet)
1 head of cauliflower
5 cups water
salt
pesto (like this vegan recipe)

Tuesday, January 17: Fig and Walnut Spaghetti (from Green Kitchen Stories)

Ingredients:

gluten-free spaghetti, for 2 persons
1 tbsp olive oil
2 cloves garlic
1 cup white wine
1 small lemon, juice and zest
1 big bunch of fresh spinach
1/2 cup walnut halves, roasted with salt in a dry pan or in the oven
salt

5 fresh ripe figs, cut in quarters

Wednesday, January 18: Cannellini and Chard Risotto (adapted from Green Kitchen Stories)

Ingredients:

1 1/2 cup vegetable broth
2 tablespoon olive oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
1 chard (slice the leaves into thin strips, cut the smaller stems into 1/4-inch dice, discard the larger stems)
2 cups cannellini beans (rinsed well)
4 tbsp nutritional yeast
1/2 lemon (juice and peel)
fresh thyme or tarragon
salt and pepper

Thursday, January 19: Root Vegetable Mulligatawny (from My New Roots)

*This recipe will guarantee weekend leftovers

1 cup dried red lentils
1 tablespoon coconut oil
½ teaspoon mustard seeds
1 tablespoon curry leaves (about 15)
½ tablespoon turmeric
¼ teaspoon cayenne
½ tablespoon coriander
½ teaspoon salt
2 tablespoon minced ginger
2 small onions, chopped
4 cloves garlic, chopped
1 red bell pepper, diced
6 cups diced mixed root vegetables (carrots, sweet potato, celeriac, parsnips, turnips, daikon, kohlrabi, sunchokes etc.)
1 cup cooked chickpeas (optional)
1 14oz. can diced tomatoes
1 14oz. can coconut milk
2 cups vegetable broth
1 tablespoon tamarind paste dissolved in ½ cup water (or juice of ½ lemon)

Fresh cilantro, for garnish

Extra-virgin olive oil, for drizzling

 

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