Tarragon-Spiced Lentil Soup with Fennel and Shiitake

Tarragon-Spiced Lentil Soup with Fennel and Shiitake
Tarragon-Spiced Lentil Soup with Fennel and Shiitake

In my attempts to be creative with lentils, this lentil soup was born. Many lentil soups are curried, which I absolutely love, but I wanted something different. This Tarragon-Spiced Lentil Soup with Fennel and Tarragon is also perfect for winter. It’s warming, but not too rich, and the addition of fresh tarragon at the end brings it home perfectly. Tarragon is excellent for digestion and contains many beneficial nutrients. I will spare you the long list of benefits you get from eating lentils. If I were you, I’d try this soup as soon as possible.

For other recipes that use lentils, check out this Coconut Red Lentil Soup and this Lentil and Sweet Potato Stew.

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Tarragon-Spiced Lentil Soup with Fennel and Shiitake

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
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Ingredients

  • 1 tablespoon grapeseed oil
  • 1 onion, diced
  • 2 fennel bulbs, sliced thin
  • 23 carrots (depending on size), diced
  • 3 cloves garlic, minced
  • 6 oz shiitake mushrooms, diced
  • 23 sprigs fresh thyme
  • 1/2 cup green or brown lentils, rinsed and drained
  • 6 cups vegetable broth
  • 2 tablespoons tamari or soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon fresh tarragon, coarsely chopped
  • Sea salt and pepper, to taste

Instructions

In a soup pot, heat the grapeseed oil to medium-high heat. Add the onions, fennel, carrots, garlic, mushrooms and thyme. Sauté until softened, about 5-7 minutes. Add the lentils, the vegetable broth, the tamari or soy sauce, and the apple cider vinegar. Bring to a boil, lower the heat and let simmer about 20 minutes, or until the lentils are cooked and tender. Remove from the heat, remove the thyme sprigs and garnish with the tarragon. Taste, adjust sea salt and pepper, if desired, and serve. Bon appétit!

Keywords: lentils, tarragon, fennel, shiitake

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Soupe aux lentilles parfumée à l’estragon avec fenouil et shiitake

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 portions 1x
  • Category: Soupe
  • Method: Cuisinière
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Ingredients

  • 1 c. à soupe d’huile de pépin de raisin
  • 1 oignon, en dés
  • 2 bulbes de fenouil, tranchés mince
  • 2 à 3 carottes (selon la taille), en dés
  • 3 gousses d’ail, émincées
  • 6 onces de champignons shiitake, en dés
  • 2 à 3 branches de thym frais
  • 1/2 tasse de lentilles vertes ou brunes, rincées et égouttées
  • 6 tasses de bouillon de légumes
  • 2 c. à soupe de sauce tamari ou soya
  • 1 c. à thé de vinaigre de cidre
  • 1 c. à soupe d’estragon frais, haché grossièrement
  • Sel de mer et poivre, au goût

Instructions

Dans un chaudron à soupe, chauffer l’huile de pépin à feu moyen-élevé. Ajouter l’oignon, le fenouil, les carottes, l’ail, les champignons et les branches de thym. Faire revenir en brassant pendant environ 5 à 7 minutes, jusqu’à ce que les légumes ramollissent. Ajouter les lentilles, le bouillon de légumes, la sauce tamari ou soya, et le vinaigre de cidre. Porter à ébullition, réduire le feu et laisser mijoter pendant environ 20 minutes, ou jusqu’à ce que les lentilles soient tendres. Retirer du feu, retirer les branches de thym et garnir de l’estragon. Assaisonner légèrement de sel de mer et poivre, au goût, et servir. Bon appétit!

Keywords: lentilles, estragon, fenouil, shiitake

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Edamame Potstickers

Edamame Potstickers
Edamame Potstickers

Potstickers or dumplings? It’s all a little confusing. From my research, it seems that dumplings are simply steamed and potstickers have a crispy exterior due to the way that they are cooked, as you’ll see below. But who doesn’t love them? These little packets of flavor, taking their origin in China, traditionally contain a mixture of pork, cabbage, scallions, and ginger. For this recipe, we forego the meat and use the protein-rich edamame as a base. In addition, these Edamame Potstickers contain shiitake mushrooms and a few other simple ingredients for a dish that is easy to make and secures a high dose of umami. We serve them with a quick and simple sauce made from tamari (or soy sauce), sambal oelek and lime juice, so plan for a little extra of those ingredients. They are so satisfying!

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Edamame Potstickers

  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Method: Stovetop
  • Cuisine: Chinese
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Ingredients

  • 2 cups frozen shelled edamame, thawed
  • 6 ounces shiitake mushrooms, cleaned and chopped (about 3 cups)
  • 3 scallions, chopped, plus more for serving
  • 2-inch piece of fresh ginger, chopped
  • 23 cloves garlic
  • 1/4 cup cilantro, coarsely chopped
  • 2 tablespoons tamari or soy sauce, plus more for the sauce
  • 1 teaspoon sambal oelek, plus more for the sauce
  • 10-ounce pack of gyoza/potsticker wrappers (about 50 wrappers)
  • 35 tablespoons grapeseed oil, divided
  • Fresh lime juice, for the sauce

Instructions

Place the edamame, shiitake mushrooms, scallions, ginger, garlic, cilantro, tamari and sambal oelek in the bowl of a food processor. Pulse until coarsely processed, but well-combined.

Spread some wrappers, about 10 at a time, onto a clean work surface. Place 1 heaping teaspoon of the filling onto the center of the wrappers. Moisten the edge with water. Fold the wrappers in half over the filling, pleating the edges, as desired, pressing to seal shut. Repeat until you use all the filling. You should have about 50 potstickers. You may keep the potstickers covered with a moist paper towel and some plastic wrap until ready to cook.

Heat 1 tablespoon grapeseed oil in a large non-stick skillet over medium-high heat. Add potstickers side-by-side. Cook for 1-2 minutes or until lightly browned on bottom. Add 1/3 cup water to the skillet, cover and cook, over medium heat until the pan is dry, about 3-4 minutes. Serve, browned-side up, with a quick sauce made simply by mixing some tamari, sambal oelek and fresh lime juice, to taste. Garnish with scallions and fresh cilantro. Bon appétit!

Keywords: potstickers, dumplings, edamame, shiitake, Chinese

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Potstickers aux edamame

On dit potstickers ou dumplings? Selon mes recherches, il semble que les dumplings sont cuits à la vapeur, alors que les potstickers ont un extérieur croustillant, grâce à la façon dont on les cuit. Dans les deux cas, il est impossible de résister. Ces petites pochettes, originalement de la Chine, sont traditionnellement remplies de porc, de chou, d’oignon vert et de gingembre, entre autres. Dans cette recette, nous remplaçons la viande par des edamames, pour un plat riche en protéines. De plus, le mélange contient des champignons shiitake et quelques autres ingrédients clé, pour des potstickers facile à faire et remplis de saveur. Prévoyez un peu plus de sauce tamari (ou soya), sambal oelek et jus de lime pour servir. J’espère qu’ils vous plairont.

  • Author: Karine K
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 portions 1x
  • Cuisine: Chinoise
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Ingredients

  • 2 tasses d’edamames surgelés, décongelés
  • 6 onces de champignons shiitake, hachés (environ 3 tasses)
  • 3 oignons verts, hachés, un peu plus pour la garniture
  • 2 c. à soupe de gingembre frais, haché
  • 2 à 3 gousses d’ail
  • 1/4 tasse de coriandre fraîche, hachée
  • 2 c. à soupe de tamari ou de sauce soya, un peu plus pour la sauce
  • 1 c. à thé de sambal oelek, un peu plus pour la sauce
  • 1 paquet de 10 onces de pâtes à potstickers (environ 50 pâtes)
  • 3 à 5 c. à soupe d’huile de pépin de raisin, séparées
  • Jus de lime frais, pour la sauce

Instructions

Déposer les edamames, les champignons, les oignons verts, le gingembre, l’ail, la coriandre fraîche, la sauce tamari et le sambal oelek dans le bol d’un robot culinaire. Mélanger jusqu’à l’obtention d’un mélange grossier, mais uniforme.

Étendre 10 pâtes sur une surface de travail propre. Placer une généreuse cuillère à thé de la farce au centre de la pâte. Humecter d’eau la bordure de la pâte et plier en demi-lune sur la farce, effectuant des plis, au goût, en pressant afin de bien sceller. Continuer jusqu’à l’utilisation de toute la farce. Vous devriez avoir environ 50 potstickers. Vous pouvez les conserver sur une tôle recouverte de papier parchemin et recouverte d’un essuie-tout humide et d’emballage plastique. Placer au réfrigérateur jusqu’au moment de cuire.

Chauffer 1 c. à soupe d’huile de pépin de raisin dans une poêle anti-adhésive à feu moyen-élevé. Ajouter des potstickers côte à côte. Cuire pendant 1 à 2 minutes, ou jusqu’à ce que le dessous commence à dorer. Ajouter 1/3 tasse d’eau à la poêle, couvrir et cuire à feu moyen pendant 3 à 4 minutes, ou jusqu’à ce que l’eau s’évapore. Répéter jusqu’à ce que tous les potstickers soient cuits. Servir, le côté doré vers le haut, avec une sauce rapide faite d’un mélange de tamari, sambal oelek et jus de lime, au goût. Garnir d’oignons verts et de coriandre fraîche. Bon appétit!

Keywords: potstickers, dumplings, edamames, champignons, cuisine chinoise

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Savory Oatmeal with Mushroom, Spinach, and Ginger

Savory Oatmeal with Mushroom, Spinach and Ginger
Savory Oatmeal with Mushroom, Spinach and Ginger

This Savory Oatmeal with Mushroom, Spinach and Ginger is the breakfast you were looking for. I started experimenting with savory versions of oatmeal, and to my astonishment, it’s SO GOOD! Oats lend themselves so nicely to pretty much any flavor, and their nutritional value can’t be beat. Try it with any type of toppings you’d like and let me know how you like your Savory Oatmeal!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another great breakfast idea using shiitake mushrooms, check out this Shiitake Bacon recipe.

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Savory Oatmeal with Mushroom, Spinach, and Ginger

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
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Ingredients

  • 1 cup old fashioned oats
  • 2 cups water, plus 1/2 teaspoon sea salt (I used vegetable broth and omitted the salt)
  • 1/2 teaspoon toasted sesame oil
  • 2 large shiitake mushrooms, sliced thin
  • 1 teaspoon fresh ginger, minced
  • 1 tablespoon tamari
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup spinach leaves, sliced thin
  • 34 dried plums, diced (I used Fruit Bliss® plums)

Instructions

Bring the water to a boil and add the salt. Add the oats, reduce the heat and cook for 10 to 20 minutes, to desired consistency. While the oats are cooking, warm the sesame oil in a skillet. Add the mushrooms and ginger and sauté for one minute. Add the tamari and red pepper flakes, and cook until the mushrooms are nice and brown, about 3 minutes. Turn off the heat, add the spinach, and mix well.

Transfer the oats to a bowl, top with the mushroom and spinach mixture and some plums. Bon appétit!

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Gruau salé avec champignons, épinards et gingembre

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1 portion 1x
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Ingredients

  • 1 tasse de flocons d’avoine à l’ancienne 
  • 2 tasse d’eau avec 1/2 c. à thé de sel de mer (parfois, j’utilise du bouillon de légumes, et j’omets le sel)
  • 1/2 c. à thé d’huile de sésame grillé
  • 2 gros champignons shiitake, les queues enlevées, tranchés mince
  • 1 c. à thé de gingembre frais, émincé
  • 1 c. à soupe de sauce tamari
  • 1/4 c. à thé de flocons de chili broyés 
  • 1/4 tasse d’épinards frais
  • 34 pruneaux, en dés

Instructions

Porter l’eau (ou le bouillon de légumes) à ébullition. Ajouter le sel. Ajouter les flocons d’avoine et cuire pendant 10 à 20 minutes (selon la consistence désirée). Pendant ce temps, réchauffer l’huile de sésame. Ajouter les champignons et le gingembre et faire revenir pendant 1 minute. Ajouter la sauce tamari et les flocons de chili broyés. Cuire jusqu’à ce que les champignons soient dorés, environ 3 minutes. Retirer du feu, ajouter les épinards et bien mélanger.

Mettre le gruau dans un bol, garnir de la préparation aux champignons et des pruneaux. On se régale!

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Banza Rotini with Leeks and Shiitake Mushrooms

Banza Rotini with Leeks and Shiitake Mushrooms
Banza Rotini with Leeks and Shiitake Mushrooms

This Banza Rotini with Leeks and Shiitake Mushrooms is a protein-packed dish. If you eat a plant-based diet and protein intake is on your mind, this recipe is for you. Take comfort in knowing that just the pasta part of the meal already contains 25 grams of clean, plant-based protein. Banza is awesome that way, because their pastas are made from chickpeas. You eat pasta, you eat chickpeas! Whatever you add to this will simply boost your nutrient intake, so it’s a hefty good start!

Here, I used one of my favorite combinations: mushrooms and leeks. The slowly cooked leeks become silky savory, and the coconut milk brings you a nice dose of healthy fats along with the creaminess that is so pleasant with mushrooms. I add some warming jerk spices, to complete the flavor profile, in a simple addition, but you could skip that step and still get something fabulous, all in one pot, with less than 10 ingredients!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For another wonderful Banza recipe, check out the Banza Ziti Bolognese with Italian Sausage.

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Banza Rotini with Leeks and Shiitake Mushrooms

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 1 package Banza Rotini, cooked according to package directions
  • 2 tablespoons olive oil
  • 2 leeks, cleaned well, sliced once lengthwise, and then thinly crosswise
  • 1 sprig fresh thyme
  • 7 oz shiitake mushrooms, trimmed, sliced thin
  • 2 teaspoons jerk spice mix (optional)
  • 1 can coconut milk
  • 1 tablespoon fresh parsley, chopped
  • 1/3 cup toasted pecan halves (optional)
  • Sea salt and pepper

Instructions

In a large cast iron skillet, heat the oil over medium heat. Add the leeks, the thyme, generous pinches of sea salt and pepper, and cook slowly, stirring often, until the leeks are soft and tender, about 8-10 minutes. Then add the mushrooms and cook until they are tender, about 5 minutes more. Add the jerk spices and mix well. Add the coconut milk and heat through. Add the cooked pasta, mix well, and take off the heat. Taste and adjust seasonings, if necessary. Garnish with fresh parsley and toasted pecans.

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Rotini de garbanzo avec poireaux et shiitakes

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 1 boîte de pâtes de garbanzo, cuites selon les directives 
  • 2 c. à soupe d’huile d’olive
  • 2 poireaux, propres et coupés en deux sur la longueur et ensuite en tranches minces
  • 1 branche de thym frais
  • 7 onces de champignons shiitake, parés et coupés en tranches minces
  • 2 c. à thé de mélange à épices jerk (en option)
  • 1 boîte de lait de coconut
  • 1 c. à soupe de persil frais, émincé
  • 1/3 tasse de noix de pécan (en option)
  • Sel de mer et poivre, au goût

Instructions

Dans une grande poêle de fonte, chauffer l’huile à feu moyen. Ajouter les poireaux, le thym, et de généreuses pincées de sel de mer et de poivre. Cuire doucement, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 8 à 10 minutes. Ajouter ensuite les champignons et cuire jusqu’à ce qu’ils soient tendres, environ 5 minutes de plus. Ajouter le mélange d’épices jerk et bien mélanger. Ajouter le lait de coconut et mélanger. Ajouter les pâtes cuites, réchauffer, ajuster les assaisonnements si nécessaire, et retirer du feu. Garnir de persil frais et des noix de pécan rôties. Bon appétit!

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This is all that's needed to get this creamy deliciousness!
This is all that’s needed to get this creamy deliciousness!

Shiitake and Leek Spaghetti

Shiitake and Leek Spaghetti
Shiitake and Leek Spaghetti

So you’ve got your routine face back on, you’re ready to take on the week… Wait. You have to make dinner tonight. Wait, what? Well, make this pasta dish! With few ingredients and less than 30 minutes required, this Shiitake and Leek Spaghetti will fast become part of your weekly rotation.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Shiitake and Leek Spaghetti

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 3 tablespoons coconut oil
  • 3 leeks, cleaned, sliced lengthwise, then sliced thin crosswise
  • 8 oz shiitake mushrooms, sliced 1/4″ thick (about 3 1/2 cups)
  • 34 sprigs fresh thyme (optional)
  • 67 whole dried allspice berries (optional)
  • 1 can coconut milk
  • 1/3 cup pumpkin seeds, toasted
  • 1 teaspoon white wine vinegar (optional)
  • Sea salt and pepper, to taste
  • Spaghetti, cooked according to package directions

Instructions

Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appétit!

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Spaghetti aux champignons shiitake et poireaux

  • Author: Karine K
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 3 c. à soupe d’huile de coconut
  • 3 poireaux, lavés, coupés en deux sur la longueur et tranchés mince
  • 8 onces de champignons shiitake, tranchés 1/4 pouce (environ 3 1/2 tasses)
  • 3 à 4 branches de thym frais (en option)
  • 6 à 7 grains de piment de la Jamaïque (en option)
  • 1 boîte de lait de coconut
  • 1/3 tasse de graines de citrouille, rôties
  • 1 c. à thé de vinaigre de vin blanc (en option)
  • Sel de mer et poivre, au goût
  • 1 boîte de spaghetti, cuits selon les directives sur l’emballage

Instructions

Chauffer l’huile de coconut dans une grande poêle à feu moyen-vif. Ajouter les poireaux, le sel de mer et le poivre, au goût, et cuire, en brassant souvent, jusqu’à ce que les poireaux soient tendres, environ 3 à 4 minutes. Ajouter les champignons, le thym, le piment de la Jamaïque, et cuire, en brassant souvent, jusqu’à ce que les champignons soient dorés, environ 5 minutes. Ajouter le lait de coconut, 1/2 tasse à la fois, en s’assurant de faire épaissir entre chaque ajout. Assaisonner au goût de sel et de poivre. Bien chauffer, ajouter les graines de citrouille et retirer du feu. Ajouter le vinaigre de vin, bien mélanger, et servir sur les spaghettis cuits. Bon appétit!

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Coconut Green Spring Soup

Coconut Green Spring Soup
Coconut Green Spring Soup

It is now Spring in Arizona. The fruit trees are starting to bud, the seeds are sprouting. And this weather inspired this refreshing Coconut Green Spring Soup. The flavors in the soup, based on coconut milk, ginger, garlic, and lemongrass, are perfectly balanced. You could use other vegetables that cook somewhat quickly, as this soup is ready in a heartbeat! Longest thing is mincing and chopping. I served my soup over some ramen noodles, but any type of Asian noodles would work here. Ramen, soba, pad thai noodles, all good choices! I hope you enjoy this soup as much as my family did!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Coconut Green Spring Soup

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Ingredients

  • 2 teaspoons coconut oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass, soft part only, minced
  • 1/2 bunch asparagus, cut into 1” lengths
  • 2 small zucchini, cut in half lengthwise and then sliced thin into half moons
  • 3 heads baby bok choi, stems and leaves separated, stems diced and leaves torn if too big
  • 5 cups vegetable broth or mushroom stock
  • 1 can full fat coconut milk
  • 2 teaspoons green curry paste
  • 4 cups shiitake mushroom caps, sliced about 1/4” thick
  • 2 limes, cut into quarters
  • 1 jalapeño chile, sliced into thin strips
  • 1 10 oz package Asian noodles (soba, ramen, pad thai), cooked according to package directions
  • Sea salt and pepper, to taste
  • To garnish: fresh cilantro, fresh basil, mung bean sprouts, and toasted peanuts

Instructions

In a soup pot, heat the coconut oil over medium-high heat. Add the garlic, ginger, and lemongrass, and sauté for 2 minutes, while stirring. Add the asparagus, zucchini and bok choi stems, and cook, stirring, 3 more minutes.

Add broth, coconut milk, green curry paste, and salt and pepper to taste. Bring to a boil and add mushrooms. Reduce the heat to a simmer and cook for 4-5 minutes until the mushrooms are cooked. Add the bok choi leaves and turn off the heat. Sprinkle with the juice of half a lime and add the chile. Taste and adjust seasonings. 

To serve, put some noodles in shallow bowls. Top with some soup and garnish with cilantro, basil, bean sprouts, toasted peanuts, and lime quarters. Bon appétit!

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Soupe printanière au lait de coco

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 portions 1x
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Ingredients

  • 2 c. à thé d’huile de coconut 
  • 1 grosse gousse d’ail, émincée
  • 1 bout de gingembre frais de 1 pouce, émincé
  • 1 c. à soupe de citronnelle, la partie tendre seulement, émincée
  • 1/2 botte d’asperges, coupées en tronçons de 1 pouce
  • 2 petits zucchinis, coupés en deux sur la longueur, et ensuite tranchés mince en demi-lune
  • 3 têtes de jeune bok choi (pak-choï), les queues coupées en dés et les feuilles hachées
  • 5 tasses de bouillon de légumes ou de champignons
  • 1 boîte de lait de coconut régulier
  • 2 c. à thé de pâte de cari verte
  • 4 tasses de champignons shiitake, sans les queues et coupés en tranches de 1/4 pouce
  • 2 limes, coupées en quartiers
  • 1 piment jalapeño, en fines lanières
  • 1 paquet (10 oz) de nouilles de style asiatique (soba, ramen, pad thaï), cuites selon les directives sur l’emballage
  • Sel de mer, au goût salt and pepper, to taste
  • Garnitures: coriandre fraîche, basilic Thaï, jeunes pousses, cacahuètes grillées

Instructions

Dans un chaudron à soupe, chauffer l’huile de coconut à feu moyen-élevé. Ajouter l’ail, le gingembre et la citronnelle. Faire revenir 2 minutes, en brassant. Ajouter les asperges, le zucchini et les queues de bok choi, et cuire, en brassant, 3 minutes de plus.

Ajouter le bouillon, le lait de coconut, la pâte de cari verte, et le sel de mer, au goût. Porter à ébullition et ajouter les champignons. Réduire le feu et laisser mijoter pendant 4 à 5 minutes, jusqu’à ce que les champignons soient cuits. Ajouter les feuilles de bok choi et retirer du feu. Ajouter le jus de lime et le piment jalapeño. Goûter et ajuster les assaisonnements.

Pour servir, placer les nouilles cuites dans des assiettes creuses. Ajouter la soupe. Garnir de coriandre fraîche, de basilic Thaï, de jeunes pousses, des cacahuètes grillées, et de quartiers de lime. Bon appétit!

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Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup
Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

This Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup definitely has French flair. It got its inspiration from a recipe in The Modern Vegetarian Kitchen by Peter Berley. It is pretty, delicate, and full of different flavors that create the perfect soup for a dinner party. Peter suggest the use of any “wild” mushrooms, but I had shiitake on hand. Feel free to change it up. Remember that you have to soak the kamut and the kidney beans overnight (or for 6-8 hours at room temp), so start the day before, or soak them before leaving for your day in the morning.

Kamut, a variety of khorasan wheat, was rediscovered in Egyptian tombs in the 20th century. Some say that Noah brought kamut kernels along on the ark, hence the nickname Prophet’s Wheat. Others call kamut King Tut’s Wheat claiming it was found in the tomb of an Egyptian pharaoh. Although its origins are debated, there’s no denying the fact that kamut wheat is full of protein and essential nutrients. Try his healthy Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup today!

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Kamut Berry, Kidney Bean, and Shiitake Mushroom Soup

  • Author: Karine K
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Ingredients

  • 1/2 cup dried red kidney beans, sorted
  • 1/2 cup whole-grain kamut
  • 1 sprig fresh thyme
  • 1 sprig fresh sage
  • 4 1/2 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 celery rib, with leaves, finely diced
  • 1 cup finely sliced savoy or napa cabbage
  • 8 ounces shiitake mushroom, thinly sliced (I cut mine in small dices)
  • 3 garlic cloves, minced
  • Coarse sea salt
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar
  • Black pepper
  • Fresh parsley for garnish

Instructions

Combine the beans and kamut in a strainer and rinse briefly under cold water. Place them in a bowl with 4 cups of cold water and soak for 6 to 8 hours at room temperature (or for up to 24 hours in the refrigerator). Tie the thyme and the sage with kitchen string to make a bouquet garni.

Drain the beans and kamut. Combine with the vegetable broth and the bouquet garni in a soup pot, and simmer the mixture for 1 to 1 1/2 hours, until tender.

While the beans cook, warm the olive oil in a skillet over medium heat. Add the onion, carrot, celery, cabbage, mushroom, garlic, and salt and sauté for 5-7 minutes until softened. Reduce the heat to low and cook gently 10-15 minutes more. Once the beans and kamut are nice and tender, transfer the vegetables and their juices to the soup pot. Add the soy sauce and vinegar and simmer for 15 minutes to meld the flavors. Discard the bouquet garni. Season with salt and pepper to taste, garnish with parsley and serve. Bon appétit!

Keywords: kamut, kidney beans, shiitake, soup

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