Green Goddess Soup {Vegan}

Mmm...good for the body and the soul.  This creamy vegetable soup is thick, tart and super satisfying, thanks to the brown rice.  It reminds me a bit of Panera Bread's Broccoli Cheddar Soup...without all of the junk.  It has EIGHT organic vegetables in it, it's vegan and all-natural.  As you can tell, I'm pretty excited to have discovered it, and recommend you make it if you are:

• ...vegan or vegetarian
• ...a vegetable lover
• ...lactose intolerant
• ...on a weight-loss plan
• ...need a way to get in more veggies
• ...need a way to make veggies taste good
• ...wanting a good lunch to bring to work all week
• ...in love with cream of broccoli soup

;) ...in any case, check out this deliciousness:

Leek, Broccoli, Asparagus, Zucchini, Celery, Lake, Parsley and Garlic Soup

Green Goddess Soup

Makes about 8-10 servings

Ingredients:

2 c leeks 

2 c broccoli 

2 c asparagus

2 c zucchini

2 c celery

2 c kale, stems removed

2 T parsley (minced)

2 cloves (1 T) garlic (minced)

1/2 c organic brown rice  - I used Jasmine

3 T olive oil

2-3 teaspoons sea salt 

Black pepper

1-2 T fresh squeezed lemon juice

Water 

Directions:

Step 1 - prep the veg: The first step is to wash and prep the veggies.   Chop all of the veggies (besides garlic and parsley) into bite sized pieces BEFORE measuring it. Mince the garlic and parsley.  Here's what mine looked like all prepped:

Step 2 - saute + soften:  In a large pot, heat your olive oil over medium heat.  Sprinkle sea salt over your veggies (you can always add more). Saute stirring frequently, until the veggies are very soft, and start to expel water, like this:

 Step 3 - water + simmer:  Add water - about 4-5 cups to start - enough to cover the veggies by a couple of inches (they will float up).  Cover the pot and simmer for 30 minutes, stirring occasionally.

Step 4 - thicken + season:  Mix in the uncooked brown rice, minced garlic and parsley. Bring to a boil and then return to low. Simmer for another 20-30 minutes or until rice is soft (taste test it!).

Step 5 - give it a lemony blenddddd:  Add in the 1-2 T lemon (I went with 2). Stick in the immersion blender (or, blend in a blender) and whiz away until you reach desired consistency. Add more water if you want to thin it out.  Taste and season/adjust with more salt, pepper, lemon.  You can let it simmer for a few more minutes if you'd like, but it's done.

This was really tasty with 2 teaspoons of Parmesan-Romano and a bit of Sriracha stirred in at the end.  I had 2.5 bowls for dinner tonight.  Enjoy!

FOOD RENEGADE

The International Mobile Kitchen

Cooking & traveling are two great loves of my life; for me it's only natural they go hand-in-hand. Basically, my goal is both to experience & recreate local cuisine...kind of like Anthony Bourdain...except without a camera crew, free food, tour guides...  ;)   A really important item on my packing check list besides our The International Mobile Office is the International Mobile Kitchen.  "Why?", you ask. "Don't you want to relax while on vacation?"  I should mention that when we travel, we're pretty unconventional. We usually don't have too much of a plan or a schedule, we'll be gone from 10 days to a month, look for hostels or houses to rent with a kitchen.  When travelling for 3 weeks, it starts to make sense to think about cooking some meals not only to save money, but to stay grounded.  It's lovely to stock the fridge and eat local ingredients. 

For our upcoming trip to Costa Rica, we'll be taking a "quicker" venture back to a gorgeous Caribbean nook that we first visited in 2010 and staying on the same property as last time.   It's a rustic yet polished wooden cabina; private, tucked in the jungle and a two minute walk to the beach.  Best thing about the houses is their spacious kitchens with counter-to-ceiling windows that open right into the rain forest.  {Smile.}

Sometimes we we don't know where we'll stay yet, or the condition of the kitchen.  It's really nice to be able to have my own kitchen equipment.  I learned my lesson staying in hostels and rentals with completely dull knives and unsanitary looking cutting boards.  Basically, the only things to be counted on are a pot, a pan, silverware & plates.  I definitely have more of an idea of what to pack this time, since we know exactly what our kitchen will come with.  I skipped on a few items (like a french press) because this particular kitchen is well-equipped.  Here's what's coming to Costa Rica and why: 

Knife roll 

Chef's Knife

Slicing knife

Small curved knife

Kitchen Scissors 

Wooden spoon 

Vegetable peeler

Cork & bottle opener (obvious) ;)

Sponge

Kitchen Towel

Dish cloth

Potholder

Salt

Pepper

Hot Sauce

Olive Oil

Vinegar

Cumin

Beans (1 c black)

Rice (2 c brown)

Flexible cutting mats

I chose the knives for a variety of sizes & purposes, from slicing a mango to de-boning a fish or hacking up a chicken.  Scissors have a multitude of purposes; including cutting tortillas to make chips!  The spoon and other tools have obvious purposes.  Many times, rental kitchens don't include a towel or sponges to do the dishes, so we've found it's key to bring our own.  The cutting boards found in rental kitchens are usually thick plastic with way too many well-worn crevices which are breeding ground for bacteria.  I'd rather bring these cheapies! 

As far as the provisions, salt & pepper are obvious choices.  Olive oil is used for sauteeing and dressings; the vinegar is for salads and marinades.  I'm bringing cumin (leftover from our last trip to Guatemala) because so many Latin American dishes call for in.  The rice & beans are to make Gallo Pinto, Costa Rica's signature side of beans & rice, sauteed with veggies.   It would be super easy to procure the food items there, as there is a store about a block away.  Problem is, they don't necessarily in such compact containers and at the price of  "free". By at least starting with the basics, we can just shop at roadside stands and farm markets, knowing there are already some staples from home.  In fact, I recently located an organic produce delivery service that we'll get to try out!  So excited. 

"But isn't that a lot of STUFF to bring?"  Well, not really.  I'd say it weighs about 8 lbs total.  In fact, for a 10 day trip for two, we have managed to fit our mobile kitchen along with clothing, shoes & toiletries into ONE backpack.  Pretty impressive, eh?

It feels so much "cozier" to me when I have my own kitchen items and can cook freely with local stuff: fish, plantains, coconut, veggies, avocado, beans & rice. :)   Pieces of my own kitchen + My Squeezebox + the jungle, beach + my love = priceless.   Pura Vida!

P.S. Don't forget to pack snacks for the plane and in your room!

Food Renegade Fight Back Fridays

Shrimp with Papaya-Coconut Sauce + Brown Basmati Rice

I found a beautiful papaya at Trader Joe's the other day!  Since it's especially good for the digestion and we're on our second week of the Gut Rehab, it was a must-buy. It felt like a mini tropical get-away to enjoy shrimp with papaya coconut sauce over brown basmati rice. Along with papaya and it's unique enzymes, the  ginger and garlic give the sauce a kick & are also great for the gut. This dish is great for digestion, gluten-free, dairy-free and 100% delicious. ;)

Ingredients:

1 lb raw shrimp (I used wild red argentinean shrimp)
1 small papaya or 1/2 large papaya
1/2 c coconut cream
1/2 tbsp garlic (minced)
1/2 tbsp fresh ginger (minced)
1 tbsp lime or lemon juice
1/2 tsp crushed red pepper
2 tsp coconut oil (or other high-heat oil)
1/2 tsp cumin
1/4 tsp allspice
White Pepper
Sea salt
Dried unsweetened coconut flakes (optional garnish)

1 c dry brown basmati rice (cooked to package directions

Directions:


Start the basmati rice as it takes 35-40 min to cook; salt the water well & prepare it to package directions.


Sauce: Scoop out meat from the papaya and place into a food processor along with a pinch of sea salt, allspice, red pepper flakes, coconut cream and lime juice.  Blend until smooth.

Clean the shrimp. Pat dry and season with salt, white pepper, and cumin.   In a medium-large pan, heat to medium-high and add the oil.  Sautee shrimp for just a couple minutes on each side until cooked on the outside, but not thoroughly.  Add the minced ginger & garlic.  Sautee a couple more minutes.  Add the sauce and reduce to low.  Let simmer for 15 min.  Serve papaya-coconut shrimp & sauce over the rice and garnish with coconut flakes.

Savoy Cabbage Rolls with Brown Rice & Bacon

This is a delicious bacon-y twist on stuffed cabbage with local farm market ingredients I had on hand!  The local savoy cabbage I bought from Eastern Market is absolutely beautiful - I wish I'd have snapped a shot of the bright green blanched leaves - artwork in itself!  This is not the quickest meal (about 35 min prep and 45 min the oven), but it SURE is tasty and cheap.

Savoy Cabbage Rolls with Brown Rice & Bacon
Makes 8 rolls.  Serves 4 or 8, depending on your hunger level. ;)

Ingredients:

Cabbage Rolls:

8 large savoy cabbage leaves, blanched
1/2 large onion, diced
1/2 bell pepper, diced
1 1/2 c brown rice
1 egg
1/2 lb bacon, diced and browned (more or less to taste - or omit for veggies!) I used bacon ends that I get at the farm market (3 lb for $1!)
1 pinch sea salt
1 tbsp olive oil

Sauce:
1 c crushed tomatoes (about 1/2 28 oz can)
1/4 c white vinegar
2 tsp cane sugar

Directions:

Blanch cabbage leaves for 2 minutes in boiling water.  Cool in ice bath immediately to stop cooking. Cut out woody stems & set aside.

Brown bacon in a small pan.

In a medium pot, saute onions and peppers in olive oil until fragrant and softened.  Add rice and a pinch of salt to this pot and stir to mix with ingredients.  Add 3 c water and cover. Cook rice to package instructions or about 20 minutes.

Make sauce by combining vinegar, tomatoes and sugar.

Preheat oven to 350.  In a large bowl, mix the rice mixture with bacon, egg, and about 3 tbsp of the sauce.  Spoon even amounts into the cabbage leaves.  Fold edges in like a burrito and roll up.  Place in an oiled glass baking dish, edges down so that they do not unfold.  Cover rolls with tomato sauce.  Cover with foil and bake for 45 minutes.

Yum!  I loved the vinegar with the bacon.  To me, these were better than traditional rolls made with ground beef.