fighting back

we've lived here in colorado springs long enough to know that the weather patterns here are schizophrenic (at best) and can lull you into short sleeves one minute only to cover you in snow the next but this past week has been one of the best examples of this area's meteorological mental illness i've ever seen. we were enjoying early fall temperatures last week and bundling in thermals and stocking caps only days later. in a matter of hours, we went from clear skies to a two day ice storm that resulted in 282 reported traffic collisions and practically paralyzed the city. (mostly because people are fucking idiots....but that'll be another post)

when the cold has forced you into floppy socks and sweatpants mode, what better way to fight back than with a big pot of homemade soup? this one came together pretty easily, was a good way to use up an acorn squash that had been lurking on the counter, and was REALLY good. when the days are cold and dreary, try this yet-unnamed soup to warm you up. (especially if a stubborn gourd is stalking you from the corner of the the kitchen)

veg

1 onion

2 ribs celery

2 med carrots

1 leek

3 cloves garlic

1 acorn squash

4-5 stems chard or other dark leafy green

protein

10 oz. vegan sausage analogue (or sausage if you MUST)

2 cans white cannelini beans (drained)

broth

3C organic vegetable broth

2C water

1.5t ethiopian berbere seasoning

2 star anise pods

2 bay leaves

8 juniper berries (if you have them)

1t dried thyme

salt and pepper

olive oil

method

brown crumbled sausage in olive oil in dutch oven or large pot. remove from pan.

peel, seed, chop, and blanch that creepy acorn squash. 1/2 inch cubes worked for me.

chop your mirepoix however you'd like. 1/4 inch dice worked nicely.

sweat leeks, onions, carrots, celery, and garlic in olive oil until translucent and "melted."

add berbere seasoning, star anise, bay, and thyme.

add broth, water, beans, sausage, and squash.

bring to boil, put on lid, drop to med-low for an hour.

chop chard, throw in pot, lid, simmer for another 15 mins.

remove anise pods and bay leaves.

eat warm soup with crusty bread.

grin smugly.

notes

you could use other meats but the subtle spicy sage notes of the sausage really elevate this dish.

the anise is the real star here and it does so in the most brilliantly unobtrusive way. don't skip it.

you can add the constituent spices in the berbere seasoning in smaller amounts if you don't have it.

the juniper berries are nice but not essential.

don't be a sissy with the pepper.

happy souping,

~thorns

p.s. i'm taking suggestions for names for this awesome soup :-)

a test and an update

a test and a tiny update: i've just enabled mobile blogging from my cell and i'm hoping this makes it through space and lands where it's supposed to. that covered, this little guy is the first product from the zucchini plant that volunteered in our compost bin. i know i have been woefully remiss in my updates and i hope that this new mobile blogging capability will help remedy that ...at least a little bit. later, ~thorns

another vegan triumph

so tonight was my first attempt at risotto and i have two confessions to make up front. the first is that it wasn't really a true risotto as i used orzo instead of rice. the second is that i cannibalized the recipe from my favorite food blog, VeganDad. soul-bearing out of the way, i must say that it was awesome. i took some liberties in the preparation that i think make it sing.

my version:

1C orzo
2t olive oil
1/4 diced onion
2T nutritional yeast
1 clove garlic minced
2T butter (vegan butter)
2.5C vegetable broth (hot)
1/4t dried thyme (1/2t fresh)
1C red wine (i used Yellowtail Merlot)
handful of broccoli florets (blanched)

1. boil orzo in salted water for about 5 minutes. strain. reserve.
2. saute onion and garlic in olive oil until they just begin to brown.
3. add butter and orzo, coat thoroughly.
4. stir in wine and thyme over low/med heat until completely absorbed.
5. add one ladle of hot broth, stir continuously until absorbed. repeat until orzo is al dente.
6. add nutritional yeast, broccoli, and a splash more of the wine. cook 5-10 more minutes.
7. salt/pepper to taste. eat. grin smugly. gloat when possible.

it was so good. i'd happily put it up against anything you'd find in a restaurant, vegan or non. it was well worth the toil and i just wish you could have had some.

~thorns

**really...it was THAT good