Creamy Rutabaga Soup
Ingredients:
Extra virgin olive oil1 medium onion-diced sea salt 6 small-medium rutabaga - diced 1 cup winter squash - peeled and diced 2 cups rice milk 3 cups spring or filtered water fresh parsley sprigs for garnish
Method:
Heat a small amount of oil in a soup pot and sauté onion with a pinch of salt until limp. Add diced rutabaga and squash, a pinch of salt and saute until coated with oil, about 2 minutes. Add rice milk and water, season lightly with salt and bring to a boil. Cook over very low heat until vegetables are soft and sweet, about 40 minutes. Transfer to a food processor and puree until smooth. Season to taste with salt and return to the stove, simmering for another 5-7 minutes to cook the salt. Serve with a fresh parsley sprig for garnish. A sprinkle of finely minced roasted red pepper next to the parsley sprig lends a particularly festive look to this creamy bisque.
Seitan Stew with Barley and Winter Vegetables
Ingredients:
1/2 lb. Pearl onions
8 shiitake mushrooms - soaked until tender, about 30 minutes, then quartered 2 cups butternut squash - 1" cubes 1 tbsp. extra virgin olive oil generous pinch dried rosemary extra virgin olive oil 1-2 lbs. Seitan - 1" cubes 2 1/2 cups vegetable stock or spring water 1 bay leaf 1-2 cloves garlic - minced 1 cup pearl barley soy sauce
Method:
Bring a pot of water to a boil and cook the onions for 2 minutes to loosen the skin. Drain and cool slightly. Tip off root ends and slip from the loosened skins. Mix onions together with mushroom pieces and squash. Toss with oil and dried rosemary. Heat a small amount of oil in a Dutch oven and sauté vegetables over medium heat until lightly browned, about 5 minutes. Transfer to a bowl and set aside. In the same skillet, heat a tiny bit more oil and sauté seitan pieces until browned, about 5 minutes. Add stock, bay leaf, garlic and a light seasoning of soy sauce. Bring to a boil, lower heat, cover and simmer for 15 minutes. Add barley and simmer 25-30 minutes more. About 15 minutes after adding the barley, add the sautéed vegetables and continue to simmer until barley is creamy and veggies are tender, but not mushy. You may wish to stir in minced parsley at this point for a bit of fresh taste. Transfer to serving bowl, and serve hot.
