Soups and Stews

Rice Pilaf with Asparagus

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,

I love rice pilaf. It’s the combo of rice AND orzo, those rice-size bits of pasta, enhanced with asparagus cooked just right–not hard, not soft. This is a pretty dish, too. Save some asparagus tips to garnish the top of each serving.

asparagus pilaf
Prep Time15 minutes
50 minutes
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Rice Pilaf with Asparagus and Pine Nuts

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 1/2 cups brown rice cooked in vegetable stock (1/2 cup dry)
  • 1 1/2 cups orzo pasta cooked (1/2 cup dry)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bunch asparagus trimmed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon basil dried
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves

Instructions

  • Cook the rice and orzo separately, per package directions.
  • Sauté the onion until soft. Add the garlic and sauté for 1 more minute.
  • Cut the asparagus into 1/2-inch pieces at an angle. Add to the pan.
  • Add the lemon juice, turmeric, and basil, and turn the heat down low. Let the asparagus steam for 3 minutes.
  • Toast the pine nuts. Watch them – they burn easily!
  • Mix the rice, orzo, and asparagus into a serving dish. Sprinkle with chopped fresh basil and pine nuts.

Indian Mulligatawny Soup

karenwpullen Recipes, Soups and Stews , , ,

I used to live in Reston, Virginia, and occasionally ate at a nearby Indian restaurant. They served a soup that was so heavenly, so warm and lovely in my tummy, creamy and flavorful. I always asked for the recipe, and the owner always just smiled and shook his head, no. I’ve been trying to re-create that soup ever since. Here’s a version that comes close.

Prep Time15 minutes
Cook Time30 minutes
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Mulligatawny Soup

Course: Main Course, Soup
Cuisine: Indian, Vegan
Servings: 0

Ingredients

  • 1 onion chopped
  • 1 carrot diced
  • 3 cloves garlic minced
  • 2 teaspoons ginger root grated
  • 1 apple peeled and diced
  • 1 can tomatoes diced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/3 teaspoon cardamom
  • 1/2 teaspoon thyme
  • 1/2 cup red lentils
  • 3 cups vegetable broth
  • 2/3 cup coconut milk (I use light)

Instructions

  • Sauté the onion and carrot for a few minutes; add the garlic and ginger and cook another minute.
  • Add all of the spices and stir to coat the vegetables.
  • Add the apples, diced tomatoes, lentils, and broth. Bring to a boil, then simmer for 30 minutes.
  • With an immersion blender, puree most of the soup. I leave a few little chunks for texture.
  • Stir in the coconut milk. Add salt and pepper to taste.

Notes

For my cooking demonstration on Facebook, I pre-cooked the lentils in the microwave (10 minutes, with the broth) and apple (5 minutes). Still, I like to simmer the soup a full 30 minutes to develop flavor.
I find this doesn’t need salt because it has so many spices.
Garnish the soup with some toasted cashews, or chopped green onion, or a drizzle of plant-based yogurt.

New Orleans-style Red Beans

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,
Prep Time10 minutes
Cook Time15 minutes
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Red Beans Cajun Style

Course: Main Course
Cuisine: Mexican, Southern
Servings: 0

Equipment

  • blender

Ingredients

  • 3 cups cooked kidney beans 2 cans, drained and rinsed or 1 cup dry
  • 1 onion diced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 6 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon hot sauce
  • 1 teaspoon thyme dried
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne
  • 2 cups vegetable broth
  • 1/4 teaspoon liquid smoke

Instructions

  • If you are using dry beans, soak overnight.
  • Sauté the onion, bell pepper, and celery until tender, about 5 minutes.
  • Add garlic and cook one more minute; do not brown.
  • Stir in parsley, hot sauce, thyme, paprika, and salt. Cook one minute.
  • **Add kidney beans and vegetable broth and simmer for 10-20 minutes. ( If you are cooking dry beans soaked overnight, drain them, add an additional 2 cups of water and simmer for 90 minutes. Or, pressure cook in an instant pot for 8 minutes then add with the broth.)
  • Add liquid smoke. Scoop out about a half cup of the beans and blend until smooth, add back in, for a creamy texture.
  • Serve over rice or grits.