>This weekend I found a copy of Moosewood Low-fat favorites and I’m really excited about it! I knew that the moosewood books weren’t vegan, or even vegetarian; so imagine my surprise at 95% of the recipes being vegetarian with no modifications.
So i went through the book and found at least 30 recipes or techniques i want to try out. I’m really stoked and definitely prepared for month of food!
This weekend I made corn-garlic stock; then I made a delicious summery soup.
cut the corn off 4 ears of corn; set the corn aside. Toss your corn cobs, five cloves of unpeeled garlic, and 1 t of Iodized Salt into a pot and cover with 10-11 cups of water. (OR use 2 t of sea salt, I have low iodine levels; so I have temporarily switched back to table salt; which has iodine added, unfortunately, it also has more sodium.) Bring to a boil, then immediately lower the heat to a low simmer and cover. Boil for an hour; then turn off heat and strain out solids. You will end up with 8 cups of stock. Use this immediately or refrigerate for up to a week; freeze for up to six months. For the soup below; you only need 6 cups of stock; I kept the leftover stock to make chili with later this week. I think it will add nice flavor to the chili.
Summer Vegetable Soup
6 cups corn stock
1 t olive oil
1 t earth balance
1 medium sized onion, chopped
3 cloves of garlic, minced
[i used my mandolin on the next 3 ingredients]
1 russet potato or 2 red potatoes; thinly sliced
1 giant or 2 medium sized zuchhini, thinly sliced
1 medium-large or 2 small yellow summer squashes, thinly sliced
2 cups of cauliflower (or half head) chopped
Corn from 4 ears of corn (if you don’t make the corn stock; use a drained can of corn, or a cup and a half of frozen kernels)
In soup pot heat earth balance and olive oil together [i prefer this method; you do not have to use both, but i’m convinced the combination enhances flavors]. Add onion and saute until soft; then add garlic. Once garlic is fragrant; slowly add stock. Add potatoes; cover, and cook for 10 minutes over medium heat. Add squash and cauliflower; cover and cook for another 15 minutes. Last; add corn and cook for no more than 8 minutes. Corn gets really tough if you overcook it.
This is a clear broth soup; I ended up making cornbread croutons and adding them at the end. It really made the soup very filling.