Caesar Dressing

Makes 1 1/2 cups

INGREDIENTS

  • 1/2 cup cashews, soaked for at least 2 hours
  • 1 head roasted garlic (about 10 cloves)
  • 2 cloves garlic (not roasted)
  • 1/4 cup capers, with some brine
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons grapeseed or olive oil
  • 1/2 teaspoon salt
  • several pinches of freshly ground black pepper
  • 3/4 cup water
  • 1/4 cup fresh lemon juice

Drain the cashews, add all of the ingredients to a food processor, and purée until smooth.

Keep tightly sealed and refrigerated until ready to use.  It will keep for up to 5 days.

Sourced from: Moskowitz, Isa Chandra.  “Briney Caesar Dressing.” Isa Does It.

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Wild Rice Soup

40 minutes prep/cook time

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 1/2 teaspoon salt, plus a pinch
  • 4 cloves garlic, minced
  • 1 cup peeled and thinly sliced carrots
  • 2 ribs celery, thinly sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 2 teaspoons sweet paprika
  • 1 cup wild rice, rinsed
  • 1/2 cup red lentils
  • 6 cups vegetable broth
  • 1 (15 ounce) can great northern beans, rinsed and drained (1 1/2 cups)

Preheat a large pot over medium heat and add the oil.  Sauté the onion in the oil with a pinch of salt for about 5 minutes, until translucent.  Add the garlic and sauté until fragrant, about 30 seconds.  Toss in the carrots, celery, thyme, tarragon, paprika, and remaining 1/2 teaspoon salt and give it a stir.

Add the wild rice, lentils, and broth.  Cover the pot and bring to a rolling boil.  Once boiling, lower the heat a bit so that it’s at a rapid simmer, leave the lid slightly ajar, and let cook for about 25 minutes (or whatever the rice package calls for).

When the rice is tender, add the beans to heat through.

Sourced from: Moskowitz, Isa Chandra.  “Wild Rice Soup.” Isa Does It.

Chunky Miso Vegetable Soup

20 minute prep/cook time

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • pinch of salt
  • 2 cloves garlic, minced
  • 1 cup peeled carrots in 1/4 inch slices
  • 2 ribs celery, cut into 1/4 inch slices
  • 4 cups cauliflower florets
  • 1 cup green beans trimmed and cut into 1 inch pieces
  • 6 cups vegetable broth
  • several pinches of freshly ground black pepper
  • 1 (15 ounce) can kidney beans, rinsed and drained (1 1/2 cups)
  • 1/2 cup mellow white or yellow miso
  • 1 cup thinly sliced scallions

Preheat a large pot over medium heat and the oil.  Sauté the onion in the oil with a pinch of salt until softened, about 3 minutes.  Add the garlic and sauté for about 30 seconds, until fragrant.  Add the carrots and celery and sauté for 3 minutes.  Add the cauliflower and green beans, along with the broth and pepper.  Cover the pot and bring to a boil.  Once boiling, reduce the heat to a simmer and cook with the lid slightly ajar so steam can escape for about 10 minutes, or until the cauliflower is tender.

Add the kidney beans and miso and stir to dissolve the miso.  Once dissolved, taste for seasoning.  Add the scallions and serve.

Sourced from: Moskowitz, Isa Chandra.  “Chunky Miso Vegetable Soup.”  Isa Does It.