Archive for the ‘Vegan’ Category

The weather in Boston has been unseasonably warm these past few weeks, with the exception of a few days here and there, including this weekend. I cannot say that I miss the biting cold, chapped hands, and red, runny noses. However, the onset of icy winds makes a fine excuse to stay inside, curled up in front of the TV, with a steaming bowl of soup and a good book.

I found this recipe for Sweet Potato, Corn, and Jalapeño Bisque from the New York Times by way of The Wednesday Chef several years ago. I’ve since made it at least a couple dozen times. This soup takes under 30 minutes to make, is wallet-friendly, and makes the perfect take-to-work lunch or quick after-work dinner.

Sweet Potato, Corn, and Jalapeño Bisque

adapted from NY Times

1 tablespoon peanut oil

1/2 cup chopped onions

2 teaspoons minced garlic

3 medium sweet potatoes (about 2 1/2 pounds total), peeled and cut into 1-inch cubes

4 cups vegetable or chicken stock (Homemade or Better than Bouillon) (You can also make this vegan with vegetable stock)

1 medium jalapeño, seeded and finely chopped

1 cup fresh or frozen corn kernels

2 tablespoons molasses

kosher salt to taste

1/4 teaspoon ground cayenne

Black pepper to taste

Tiny pinch of ground cinnamon

Finely chopped scallions, green parts only.

1. Heat peanut oil over medium heat in a large heavy soup pot. Add the onions and garlic and sauté until translucent (about 3 minutes). Add stock and the sweet potato chunks and bring to a boil.

2. Reduce heat to a simmer, and cook until the potatoes are done (about 10-13 minutes). Purée sweet potato mixture using an immersion blender until smooth (you can also use a blender or food processor, working in batches).

3. Put soup over medium-low heat and stir in molasses, salt, pepper, cayenne, cinnamon, molasses, jalapeño, and corn. Heat until corn is warmed through. If you like a thinner soup you may add a little more stock and heat through.

4. Serve topped with scallions or chives.


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Summer is undoubtedly my favorite season. I am one of those people you will see wearing shorts and flip flops until the first frost. Summer foods own any other season – strawberries, tomatoes, zucchini, peaches, corn, blueberries, the ice cream man, coronas, flav r ice… oh, wait, I was talking about fruits and veggies in season. Anyways, one of the only things that get me excited for fall is butternut squash. It’s delicious roasted, in homemade raviolis, mashed, you name it. But I had never made it into a soup until now. It was great! The one thing I will do differently next time is not process it so much in the blender so it will have a little more texture.


  • 2 Tb. olive oil
  • 1 Tb. butter (optional)
  • ½ c. diced onion
  • ¾ c. diced carrots
  • 1 large apple, cored, peeled, and diced
  • 2 butternut squash, roasted
  • 4 c. vegetable stock
  • Salt and pepper to taste
  • Ground nutmeg to taste
  • Ground ginger to taste
  • 2 Tb. maple syrup


  1. Preheat oven to 450.°
  2. Cut each squash in half and scoop out seeds. Put 1 tablespoon olive oil in a large roasting pan. Sprinkle squash with salt and pepper then place cut side down in pan. Roast about 40 minutes, until squash is tender. Scoop out the insides when done.
  3. Heat 1 tablespoon olive oil and melt the butter (optional) in a large pot over medium heat. Sautee onions, carrots, and apples until softened.
  4. Add in squash and then pour in vegetable stock, and season with salt, pepper, ginger, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
  5. In a blender or food processor, puree the soup mixture until smooth.
  6. Heat through and stir in maple syrup.

Post-puree, heating through


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Vegan Rice Pudding

I’m not a vegan, but I created this dish for a friend who is. I would eat worms if they were cooked in coconut milk!


  • 1 c. uncooked jasmine rice (plain old white is ok too)
  • 2-3 c. water
  • 1 (14 oz.) can light coconut milk
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • dash cinnamon to garnish
  • (1 pat of butter if you aren’t making it vegan)


  1. Boil rice in 3-4 cups water. You want there to be more water than you would normally use, as if you were making pasta. Boil the rice for about 15 minutes. If you are using leftover rice, boil it for about 5-7 minutes until it is really soft. Strain the rice.
  2. In a medium saucepan, combine rice and can of coconut milk. Add about 1/3 cup sugar and the vanilla. Simmer on very low heat for about 15 minutes, stirring frequently, or until most of the coconut milk is absorbed. You may want to add more sugar, depending on your taste and the brand of coconut milk you are using. I have found with lite coconut milk, using closer to 1/2 cup yields a better result, while with regular coconut milk, 1/3 cup is sufficient.
  3. Transfer rice mixture into a shallow baking dish. Cover loosely with tin foil. Bake for 10-15 minutes, stirring once. The pudding is done when the coconut milk is absorbed.
  4. If you are not serving this for vegans, adding 1/2 tablespoon of butter makes it a little richer. Top with cinnamon.

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