COVID 19 is still on the rise, and I hope that people are still taking their immunity seriously. Even if people think that their young and in-shape, this has been a major wakeup call to realize how our health has suffered for decades. It is time to wakeup and realize that most of what we ingest is artificial food. For any cold and flu, consuming vitamin C is essential. However, it is essential to consume vitamins from its whole food state before reaching out to supplements.
This recipe features foods that are packed with Vitamin A, C, E and antioxidants, which are essential during this time. We are what we eat, and the soothing effects of this soup aide our health and immunity during this time.
And what makes this soup unique is that it fuses, or is a mix, of Asian and Middle Eastern flavors. So besides the flavor, this soup is highly healing for the gut and our immune system.
Here are some health benefits of the main ingredients in this soup.
Vegan Miso-Tahini Squash + Kale Soup over Brown Rice
Prep Time: 10 minutes
Cook Time: 30 minutes
1.5 cups brown rice
2 tbsp coconut oil, divided
5 cups vegetable broth
4 garlic cloves, minced
1.5 inch of fresh ginger, minced or grated
1 small butternut squash, cubed or cut in small chunks
2 cups kale, thinly sliced
5 tbsp white miso paste
1/4 cup tahini
1 tbsp sesame oil
1 tsp salt
optional topping: sesame seeds
In a pot, mix together the rice, 1 tablespoon of coconut oil and water, and cook rice according to package directions until al dente. Most rice is a 1:2 ratio of rice to water (example 1.5 cups of rice + 3 cups of water).
In a separate pot, cook the ginger and garlic in 1 tbsp of coconut oil. for 1-2 minutes. Add broth and mix and bring broth to a simmer. Once simmering, add squash and simmer for 8-10 minutes. Next add the kale and cook until squash and kale are edible. When cooked, remove from heat.
In a bowl mix together tahini, miso, sesame oil and salt with 1/2 cup of hot water. Pour this mixture into the soup and stir until well combined. (If the broth is too hot it will cause the tahini to separate).
Adjust seasoning if necessary and top with sesame seeds if desired. Pour over rice and eat hot!
Recipe inspired and adjusted from Epicurious.
Let's Connect! Check out my other Asian recipes that you'll also love!
As noted in my previous blog, Vegan Colcannon Irish Potatoes, I launched the release of my Etsy account, The Elizabethan Closet, where I am now selling vintage wear and goods that have inspired me for this blog.
Last year I found these groovy, 1970 pants and slightly fell in love with them. They were so brown and so old-fashion that I absolutely loved them. I thought they were awesome and hideous simultaneously.
While doing plenty of thinking, I couldn't help but wonder what is the brownest recipe I can create? After some research, I realized that cheeseburger pastas were a hit back in the day, especially in the 1960's-1970's.
I decided to take it upon myself and recreate this retro recipe, but make it vegan.
These pants are available for purchase on my Etsy Account, The Elizabethan Closet.
Funky, groovy and chunky, this recipe is like a homemade version of Hamburger Helper with mushrooms. Although it doesn't have much vibrancy besides various hues of brown and red, it is still delicious!
Just a note that some vegan cheese does not melt well. Feel free to use a brand that works best for you. An alternative is to use vegan cheese slices and layer it on top (similar to what a checkered picnic table blanket looks like). If you are not a fan of vegan cheese, omit the cheese and enjoy this as a hamburger pasta instead! Enjoy this retro recipe gone vegan!
1970's Cheeseburger Pasta Made Vegan
Prep Time: 10 minutes
Cook Time: 25-30 minutes
1 16 oz. bag of pasta
2 tbsp olive oil
1 onion, chopped
1 package of mushrooms (8-10 oz), sliced
32 oz of tomato soup
1 package of vegan ground beef (12 oz)
1/2 cup vegan cheese
Preheat oven to 350 degrees. Cook pasta according to package directions.
In a pan, saute the onions in olive for 3-5 minutes. Add the mushrooms and cook until soft and edible. Next, add the meat and cook for an additional 2-3 minutes.
Once the pasta is finished, mix all of the ingredients together. Pour into a 9x13 pan and top with vegan cheese. Bake for 25-30 minutes or until the cheese is melted.
*Note: You can sprinkle with shredded cheese, or cut small squares from vegan cheese slices and layer on top similar to a checkered picnic table blanket where every other square is a piece or cheese, or blank.
Let's Connect! Be sure to check out other pasta recipes below and find these pants and other vintage items on my Etsy account, The Elizabethan Closet.
Thanks to the coronavirus I am posting this Saint Patrick's Day recipe a bit late. As many may have seen, I have opened my Etsy account, The Elizabethan Closet, where my store features many vintage items that I have used to inspire me on this blog.
I found this adorable 1980's "Irish" skirt, which inspired me to make an Irish potato recipe. I love peasant cooking, and potatoes have been a hearty and healthy vegetable for Europeans for thousands of years. In fact, if it weren't for potatoes, not many people who have sustained nourishment in their time. Mashed potatoes are my favorite recipe, and wanted to ignite my home with the luck of the Irish.
According to whatscookinginamerica.net the history of Colcannon is, "During the 1600 and 1700’s in Europe and Ireland, potatoes, cabbages, and leeks were considered the food of the common man so it was inevitable that a dish would evolve that combines all the ingredients. The word colcannon is from the Gaelic term “cal ceannann” which means white-headed cabbage. It is also believed to be a derivative of the old Irish “cainnenin” translated as garlic, onion, or leek.In Ireland, colcannon is served as a special treat with ham or Irish bacon.
The Irish tradition is to serve colcannon as the main dish for Halloween festivities and refer to the evening as “Colcannon Night”. Colcannon is used for the foretelling of marriages. Just as Americans have the fun superstition of the single young lady who catches the wedding bouquet will be the next to marry. Young single Irish women hope to find the ring hidden in their plate of colcannon. A blindfolded, unmarried woman is to pick the head of cabbage or kale from the garden that is to be cooked in the colcannon dish. Charms such as rings, thimbles, and coins are wrapped and hidden in bowls of colcannon. This is a particularly exciting eve for the young men or women. If a young unmarried girl is lucky enough to find a ring in her bowl, a marriage proposal could be soon waiting for her and she would likely marry within the year before the next Colcannon Night. Other young maidens would fill their stockings with their first and last spoonfuls of colcannon and hang them from the front door handle. It is believed that the first man through the door would become their future husband."
Like a fair maiden, I wanted to celebrate this Saint Patrick's Day with a healthy and hearty side dish. Potatoes get a bad wrap, but today, when eating fried potatoes, the deep fryer wipes all of the nourishment out of the potatoes. In fact, the starch has long kept people nourished during their time of farming and hard labor.
The beauty of this skirt is inspirational for all to do a little bit of home cooking. Enjoy!
Find this skirt and other fun, funky and vintage items on my Etsy Shop, The Elizabethan Closet.
Vegan Colcannon Irish Potatoes
Prep Time: 5-10 minutes
Cook Time: 20-25 minutes
2 lbs potatoes (used white skin)
2 tbsp vegan butter
1 3/4 cup leeks (white parts)
2 garlic cloves
1/2 head small cabbage, finely chopped
3 spring onions, chopped
nondairy milk (optional to help mash potatoes)
salt and pepper to taste
Wash and boil potatoes in a large pot of water for 20 minutes, or until a knife can easily slice in half. In a pan, melt the butter and cook the vegetables (except the green onion) for several minutes until edible.
Once the potatoes are edible, drain the potatoes and return to the pot. Mash with some additional butter and (optional) nondairy milk (use as much as desired) and mix in the cooked greens. Mix in the raw green onion. The traditional method includes putting potatoes in a bowl, making a well, and adding a dollop of butter on top of the potatoes. Salt and pepper to taste.
*Note: I prefer a more buttery taste so used less nondairy milk and more butter in the recipe.
Checkout my other potato recipes below and my new Etsy shop, The Elizabethan Closet. Let's Connect!
Food is healing, and one thing during this COVID 19 crisis is that we need to ramp up our immune system. And one way of doing this is through eating natural, whole (and organic) foods.
Food is medicine and for thousands of years, humans used food to help chronic disease and ailments. Soup is an ideal food for healing because it contains a variety of spices and produce that contains vitamins, minerals and antioxidants. Antioxidants are substances like Vitamin C + E and beta carotenes that fight free radicals from doing additional damage to cells.
It is best to get this from real food before consuming supplements (the artificial version).
"Let food be thy medicine and medicine be thy food."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com