Tomato soup and olive tapenade

Yoyo. Had some leftover tomato puree i wanted to use, and some black olives, so why not make tomato soup and black olive tapenade then :D (actually i made the black olive tapenade yesterday and had leftovers today, but it was yummy together so heck why not xD)

For the soup i used:
Tomato puree
Water
Dried mint
Olive oil
Vegetable bullion
Alphabet pasta (other pasta also works)
Salt
Pepper
Lemon juice

Basically i just boiled the ingredients until the pasta was done :p and ye i didnt measure the ingredients xD

For the olive tapenade i used:
Black olives
Garlic
Vegetable oil
Salt
Pepper

This i blended. Also here i didnt measure.

This tapenade is perfect on roasted bread with vegan margarine on :D

Very delicious :D

Provencal bean stew

Made this recipe from one of my cook books, and it was really delicious, so i wanted to share =D

I edited the recipe a little bit (not so much xD), heres what i did. I think it should be for about 2 persons (but i ate everything myself @_@)

Ingredients:
1 onion, i sliced mine in two, then in slices
1 clove garlic, chopped
1 red bell pepper, in slices, here i also cut in two then in slices
0.5 chili, chopped
200 g canned tomatoes (half a can)
1 tablespoon tomato puree
1 400 g can white beans (i used tomato beans, but other beans probably works also), here i also added the liquid that was in the can =p
Water to desired consistency (mine got maybe bit too much soupy, but i like it like that xD)
1 veggie bullion
1 tablespoon basil spice
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
About 0.5 dl black olives, pitted and chopped in half (i didnt measure what i used, probably it was more, and i also added the olive liquid into the stew for extra taste)

Directions:
Saute onion until soft, then add paprika, garlic and chili and saute for about 10 minutes more while stirring every now and then. I sauted in water, so if low on water add more =p Then add canned tomatoes, tomato puree, beans with their liquid, water, bullion and spices to taste. Put the lid on the pan and simmer for about 30 minutes. Then add olives (and olive liquid if you like that) and simmer for 15 minutes more. Then enjoy ^.^

Sorry for the bad photo btw :x

Veggie soup with pumpkin

Made a pumpkin polenta dish yesterday but forgot to take picture so i'll write about todays dinner instead =p

This dish is kinda like add everything from the closets/fridge that you want, so i'll just say what i used then you can add what you want, like and have available =D

Ingredients
1 small onion, chopped in pieces
A tablespoon ginger or so, chopped in small pieces
0.5 chili in small pieces
1 carrot, in rings
2 small potatoes in pieces
1 small red beet in pieces
1 bunch of pumpin, in pieces (i wanted more pumpkin than i used xD pumpkin rocks! =D)
Leeks (think mine was 15 cm or so) in rings
Broccoli in pieces (i used 2 florets but probably yummier with more)
Water
Veggie bullion
A handful bulgur
A handful red lentils
A tablespoon or 2 of tomato paste
Lots of spices to taste, i used fennel, ginger, paprika, cayenne pepper, black pepper, coriander, spaghetti spice, turmeric, mint, oregano
I also added a little bit of noodles at the end =p

Directions: Chop veggies and bring to boil with water and veggie bullion. Add bulgur, lentils, spices, tomato paste, and simmer until veggies and stuffs are ready. Add noodles and simmer until they are ready. Enjoy =p

Pumpkin curry

Since i got myself a pumpkin now it's time to eat it =p (not much else interesting i can do with it xD)

So here's my first pumpkin dish of the year, inspired by the warming curry dish from vegetarbloggen.

I didnt measure anything at all, i just took something. Vegetarbloggen has however measured some stuff if you want measurements =p Also you can add anything you want ofc and how much of each ingredient that you want also.

Ingredients:
Vegan butter (i used alpro which i love =p oil is fine too or just water i guess)
Ginger, chopped
Onion, chopped
Garlic, chopped
Chili, chopped
Mushroom, in pieces, i sliced mine
Carrot, in pieces, i sliced it in rings
Pumpkin, in pieces, i had rectangles
Zucchini,in pieces, i had half moons
Water + vegetable bullion
Coconut milk
Curry powder
Bulgur (mine was whole, but other stuff like rice or so can be used also)
Chickpeas
Cherry tomatoes (or normal ones), in pieces, i cut mine in 4
Salt
Pepper
Coriander powder
Lemon

Heat butter in pan and add ginger, onion, garlic, and chili and saute on medium heat, then add mushroom, carrot, pumpkin and zucchini and saute some more. Add water, bullion, coconut milk, curry, bulgur and bring to a boil. Add chickpeas and cherry tomatoes and simmer on low heat until nice and ready xD Then taste with salt, pepper, coriander and lemon (or add them earlier whenever you feel like it).

Tadaaaa you got yummy dinner ^.^ (sorry for bad picture xD)

Carrot curry soup

Last weekend i was at the vacation house of my parents together with my sweet boyfriend since i had free from work both saturday and sunday, so we came there friday evening and went back sunday. On the saturday we went out on a little trip with the boat of my parents =p Most of the other time we were just chilling, and we were lucky it was nice weather all the time (except raining in the night).

We needed to eat something before leaving on sunday, so i decided to make carrot soup. More specifically carrot curry soup =p It turned out pretty good so gonna share recipe =p

Here's ingredients i used:
1 onion
3 large carrots
4 mini potatoes (i guess its about 2 medium-large ones)
0.5 red bell pepper
1 tomato
Water
1 vegetable stock cube
0.5 can coconut milk (1 can = 400 ml)
Curry powder to taste
Salt
Pepper

Directions:
Chop all the veggies into pieces and add them in a pan with a little water in the bottom (or oil) and saute it until all veggies are added and a little soft. Then add water so it covers the veggies and add stock cube and bring to a boil. When the veggies are soft, pure them with a hand mixer or blender.
Add coconut milk, curry powder, salt, pepper to taste, and more water until wanted consistency.
You can also add some coconut milk when serving to get it some more decorative.

Sorry for the horrible pic

And here is us in the boat =p

Chili sin carne

This used to be my favorite dish =D

I dont remember exactly how much i use of everything, normally i do so the ratio looks more or less good and taste if it needs more of something xD

Well, heres the ingredients (from memory):
0,5 medium-small onion, chopped
1 clove garlic, chopped
Some chili, chopped (optional)
2 small potatoes, in cubes
0.5 red bell pepper, in cubes
Paprika/chili powder
1 vegetable bullion cube
Around 3 dl water (i dont remember how much i use, i just add something, and depends how liquid you want it, i just add more water if i feel its needed)
Basil spice, oregano spice (i normally use shitloads xd)
+- 250g (0.5 jar) pastasauce
0.5 can of kidneybeans

Saute the onion, garlic, potatoes, chili and red bell pepper. Add the paprika/chili powder, water, bullion cube and basil/oregano and let it boil for 5-10 min. Add the pasta sauce, then add the kidneybeans and let it boil bit more. And always remember to taste meanwhile if you need more of something =p

Carrot soup

With 2-3 kg carrots laying around, carrot soup seems like the natural thing to make, so i did =p

This time i was too lazy to look around for a recipe, but later while it was boiling i saw that veganmisjonen also had shared a (norwegian) recipe that is more or less the same as mine (i didnt read well through it, i just read its with carrot, onion, and some other ingredients hehehe reading through it now, i see we have like 8 ingredients in common, this is also where i got the idea of adding tumeric and ginger)

Well, here is my recipe:

Ingredients:
0,5 onion, chopped
1 garlic clove, chopped
About 4 carrots, chopped
0,5 - 1 celery stalk, chopped
1 handful chopped leek
1 potato, chopped (i had a spare boiled potato in the fridge, so i added mine along with the water)
0,25 - 0,5 papika/bell pepper (i used yellow one =D)
Vegetable oil
Stock cube
Water
Salt and pepper
Tumeric and ginger powder (optional, i think maybe it's better without, depending on your taste xD)

First heat oil and stir onion, garlic, carrots, celery, potato, and bell pepper until it's nice and shiny xD Then add water until it's covered, leek and stock cube and let it simmer until it's tender. Let it cool down a bit, then blend it together in a blender or food processor. Put it back in the pan and add more water if needed (i needed a lot more water haha), and tumeric and ginger powder if you want that stuff in, and taste with salt and pepper, and let it heat up again before you serve/eat.

Summer soup

Hard to pick name for this soup, but the color reminds me a bit about summer (sunset for example) so i call it summer soup (but you can eat it at all times of the year of course).

This recipe i have made myself by just using random vegetables =p I think it should be for about 1-2 person btw or so, not sure, i just write what i used =p

Summer soup

Ingredients:
1 carrot
0,5 celery
0,5 red bell pepper
1 stock cube
1 dl red lentils
4 dl water
salt and pepper

Cut the ingredients in pieces and boil them for about 10-20 minutes, then do it in the food processor.

Very short and simple soup =p

Veggie-soup

I wanted to use some vegetables to make a soup so i just mixed alot of random stuff =p Its 1 month ago so could be i remember bad xD

Veggie-soup

Celery
Carrot
Potato
Veggie bullion/stock + as much water you need
Tomato if wanted
Paprika/bell pepper if wanted
Leeks/onion/garlic if wanted (i regret i didnt use onion)
Peas/lentils/beans/pasta if wanted (i used some frozen peas i had xD)
Spinach if wanted (<3 spinach, i used frozen ones)
The spices you want ^.^ for example salt and pepper

Cut the vegetables in pieces and boil it until its tender, then if you want you can do it in a food processor (i did that now, but normally i don't do it). A lot of variation possibilities depending on what you have and like ^.^

This soup tasted like a vitamin bomb or so, probably because of the food processor  xD But was also yummy ofc =p

Thai tomatosoup

Recently i found a recipe on a blog that i wanted to try: Thai tomatosoup

This soup was very yummy, so i will make it again later ^.^

So ye, heres the recipe, translated by me, but not written by me =p Credit goes to the author of the recipe ^.^

 

Thailandsk tomatsuppe

1 onion
2 cloves garlic
some fresh ginger
1 box chopped tomatoes
1 teaspoon chili powder
1 box coconut milk
1 tablespoon sugar
salt
some oil

* Chop onion, garlic and ginger and fry it for 5 minutes.
* Mix it with the rest of the ingredients, stir well, then let it boil (at this point the coconut milk gave me a huge urge to put curry in it as well, so i did that xD).
* When it just started boiling, pour the soup in a food processor until its smooth.
* Put the soup back in the pan and let it boil for 5 minutes. If the soup is too thick you can add some water.

Yammie! =D

Asparagus soup

Asparagus has been cheap lately so i bought some to make asparagus soup some days ago =D

The recipe i use i found in this book, and i have been making it many times! I make half of the recipe normally.

So heres the recipe. Credits goes to the author of the recipe ^.^


Asparagus soup

4 portions
450 g asparagus
3 tablespoons butter
6 shallots in slices (or normal onion)
1 tablespoon flour
6 dl vegetable stock or water
1 ss lemon juice
2,5 dl vegetable milk
1,25 dl vegetable cream (or just more milk, this is what i do =p)
Salt and pepper

Method:
Melt butter (or oil) and fry the onion for 2-3 minutes until its soft. Chop the asparagus, if you want the soup to look more "pro" (with decoration; like on the pic in the book) you can cut off the top and save it for later, but this is not necessary (i normally just use all in the soup). Add the asparagus in the soup and stir for about 1 minute. Add in flour and stir it for another minute. Add the stock along with lemon juice, and taste with salt and pepper. Let it boil for 15-20 minutes until the asparagus is tender. Cool down the soup a bit, then run it in a food processor. Put the soup back in the pan (you can sift out the pieces if you want that) and add with milk and cream and warm the soup, without it boiling. If you wanted the decorative tops of the asparagus, then melt the butter and fry the tops for 3-4 minutes until they are tender, and add them in the soup.

Enjoy ;)

Celery soup

I wanted to use celery in a recipe, so i searched on vegweb and found this recipe: Cream of Celery Soup

In the recipe it says to refrigerate overnight, but I'm waaayyy too lazy to do that, so i just skipped that part and continued to next point ^.^ It worked out well anyway =D Also i don't have parsley atm so i used a bit of leeks instead but i guess you can just skip it completely xD i also was using random amount of potions of the different ingredients xD (i wanted to make for 1-2 persons xD)

Well here's the recipe copy-pasted from vegweb where all credits goes to the author:


Cream of Celery Soup

Ingredients

     1 small onion, chopped (i used 0,5)
     olive oil, as needed
     1 bunch celery, chopped (i used 1,5 stalks)
     4 cups water + 1 veggie bouillon cube (i used 3 dl water or so)
     2 medium potatoes, peeled and chopped (i used 2 small potatoes)
     1 bunch fresh parsley, divided (i used 5 cm of leeks)
     2 cups nondairy milk (I use soy) (i used random amount without measuring, just poured in)
     salt and pepper, to taste (didnt add this xD)

Directions:

1. In stock pot, add onion and sauté in a few tablespoons olive oil until soft. Add celery (including leaves) and sauté for a few minutes more.

2. Add water, veggie bouillon, potatoes, and approximately a dozen whole parsley sprigs.  Simmer covered for about 1 hour.

3. Let cool and refrigerate overnight. To finish soup, remove parsley sprigs and liquefy in food processor. Add milk and reheat slowly being careful not to boil, as it will separate the milk.

4. Add fresh chopped parsley, salt and pepper to taste.  Add more diced celery if you prefer more texture.

This soup is surprisingly flavorful for being so simple.  If you find you have a bunch of celery leftover from another recipe, this is great use for it.  The more celery you use in this soup the more celery flavor you will get.  You can make this soup without it resting overnight but the flavor will be weak.  Pairs nicely with crusty bread.

Serves: 4, Preparation time: 1 day

I will definitely make this again! =D

Ratatouille

It took me a while to find out what to have for breakfast/dinner today, but i finally found out! =D Ratatouille! =D I think it's the first time i make this, but i've made minestrone soup before, which is somewhat similar i think =p

Some days ago i bought zucchini and eggplant since they were cheap (only 19 kr/kg! normally they are 30+ or 40+ xD), and i wanted to use something with these ingredients, so ratatouille is a perfect choice then ^.^

Well here's the recipe that i found on vegetarbloggen (norwegian): Ratatouille

I recommend you to check out more recipes from there aswell! =D

Here's what i did, more or less following the recipe (i also add some ingredients not in the original recipe):

Ingredients:
1 garlic
0,5 onion
0,25 zucchini
0,5 red bell pepper
0,25 eggplant
0,5 carrot (or one small)
1 small potato
0,5 - 1 stalk of celery
Some olive oil

5+ dl water + 1-2 vegetable stock cubes
1 small box tomato paste/puree
1 chopped tomato
Around 1 teaspoon sugar
Around 2 teaspoons vinegar
Dried spices: basil, oregano, and whatever other spices i have and wanna add
Salt and pepper

Here is what i did:

I cleaned the vegetables and cutted them in cubes, then i fried them in oil for some minutes until all was nice and shiny, then i added the stock, tomato puree, the chopped tomato and the spices and let it boil. Then i added the sugar and vinegar and let it boil more until the vegetables were tender. Then i added salt and pepper to taste.

And the result:

Yammie! =D

I hope they will have zucchini and eggplant in promotion the following week too ;D