| Julia Goes Vegan

Tuesday, January 1

Main-Course Cabbage Soup

Recipe five:

SOUPE AUX CHOUX - GARBURE - Main-course Cabbage Soup

There have been a lot of soups lately but that can definitely be attributed to the cold winter we've been having here in San Diego. This delicious cabbage soup is a perfect way to steam up your kitchen windows and fill your home with hearty, earthy cooking smells.

This hearty soup is a perfect remedy to any cold, winter day.

Healthy, whole ingredients. From top left to right: Margerim, pepper, white potatoes, celery, carrots, white pepper, bay leaf, garlic, green cabbage, parsley, vegan bacon, white onion, purple turnips.

The finished soup - be sure to top with crispy vegan bacon and a little fresh parsley.

Recipe and Ingredients:

Use a 3- to 4 quart stockpot
3 1/2 quarts of water (14 cups)

3 cups peeled potatoes, diced
2 turnips, quartered
1 onion, small diced
4 cloves of garlic, smashed
6 parsley stems tied with a bay leaf
2 carrots, peeled, sliced
2 to 3 celery stalks, sliced
8 white peppercorns, crushed

1 package vegan bacon

2 lbs or 1 large head of cabbage, rough chopped

1/2 tsp ground cloves
1 tsp marjoram
1 sprig of fresh thyme

Our steps:

Friday, December 14

Soup Au Pisto

Recipe four:

(Soup Au Pisto) - "Vegetable Soup"

This is a vegetable soup that was traditionally served during summers in France. Since the vegetables used to make this soup originally were only available in the summer months, it was not ideal for us to cook during wintertime.

In these days of genetically modified food, you can practically get any vegetable anytime you want, but we prefer not to use anything modified or non-organic, so we used what seasonal vegetables we could find locally. . .

(From left to right) Leeks, carrots, green beans, garlic, basil, tomato paste, saffron, navy beans

Ingredients:

Soup

3 Quarts water
2 Cups dices carrots
2 Cups diced green beans
2 Cups diced fingerling potatoes
2 Cups diced leek whites
2 Cups navy beans
Pinch Saffron
Salt and pepper to taste

Pisto (This is where all the flavor is)

4 Cloves garlic
4 Tbsp tomato paste
1/2 cup fresh basil
1/2 cup vegan parmesan cheese
1/2 cup olive oil or as much as needed

Thursday, December 13

Vegan Butter

Butter Trials #1

Win: Delicious Vegan Butter
Lesson Learned: Lecithin granules do not dissolve! Use liquid soy lecithin for smooth creamy texture

This post is is to be used as an accompanying post to help in the other recipes. In the future as we start to accumulate recipes we will break them down into groups: soups, deserts, sub recipes, etc...

First off I want to thank Mattie for posting the original recipe on Veganbaking.com he posts some amazing stuff on that site. I made some changes to the recipe to adjust it for what we are trying to do on this site.

I wanted to stick with the whole french theme so I replaced the apple cider vinegar with champagne vinegar and due to some issues people have with soy i replaced the soy milk and used coconut milk in its place which yielded amazing results. So here we go:

Ingredients:

1/4 Cup Coconut Milk
1 Tsp Champagne Vinegar
1/2 Tsp Sea Salt
1/2 Cup = 2 Tbsp Coconut Oil
1 Tbsp Safflower Oil
1 Tsp Soy Lecithin
1/2 Tsp Xanthan Gum

1) Start by getting the coconut oil to room temperature by letting it sit until its soft enough to scoop out, you can always use a microwave to soften the oil. I personally do not own a microwave, just not a big fan of using one in the kitchen so i softened mine the slow way.

2 comments

Saturday, December 8

French Onion Soup

Recipe three:

(This is just a test) - French Onion

I attempted to cook this soup alone without any help from the chef since he was out of town. It started out well, then ended in a sort of salty, stewy disaster. Enjoy the pictures and the story and we will try this one again in the future.

Love all the healthy, whole ingredients. If possible, use organic!

The ingredients on the left (carrots, celery, garlic pepper, bay leaf) are for the veggie stock, and the thick onion base comes from the fresh onions, veggie butter, olive oil, flour and wine. Add a little sugar and salt to taste.