MUSHROOM & BUCKWHEAT SOUP

The temperatures here have been steadily on the cool side. It's been rainy, windy and chilly but absolutely beautiful! We had our first dusting of snow on the mountains a couple days ago. I love this time of year when the temperatures drop. It's time for beanie’s, sweaters and snuggling up with a bowl of soup or chili to keep warm. I've been making a lot of chili lately and decided it was time to add another soup to the recipe collection. This soup was inspired by a friend of mine who shared a picture of her mushroom & buckwheat soup on Facebook and I fell in love. Off I went googling to research and pull together this recipe. 

I have two firsts here, for one I am using toasted buckwheat groats, aka kasha, (usually I use raw) and the other I will be trying out oyster mushrooms. I also get a chance to use fennel seeds which I am in love with right now! But don't worry if you don't have any on hand, the thyme called for will do just fine. In fact you can play around with the herbs using sage, smoked paprika, a bay leaf while cooking, a pinch of cayenne or simply use no herbs and opt for salt & pepper to taste. As for the mushrooms, you can use a variety or keep it simple with just one type. If you’re feeling exotic, try using some wild mushrooms. If you’re feeling simple, use regular button mushrooms for convenience and ease. No matter what kind of mushrooms you use I'm sure you'll enjoy this simple honest soup!

Let's talk a little about buckwheat before we get to the recipe. Despite its name, buckwheat, aka kasha once toasted, does not contain wheat or belong to the wheat family. It's a gluten free seed, sometimes considered a grain, with a good amount of protein, containing 6 grams per 1/4 cup dry. They have a mild, earthy flavor. Once roasted, the flavor will intensify lending a nuttier flavor. Buckwheat groats work great in soups, cereals and raw cookies so far that I have tried. I'm sure there are many more uses for this nutritious seed. In this recipe they will plump up and soften making them a great replacement for the traditional barley that is served in this soup. You can purchase these raw buckwheat groats from Bob's Red Mill or these toasted buckwheat groats from Arrowhead Mills. I made the mistake of buying the latter but wasn't too disappointed as they are great as well, but I prefer the raw ones for cereals like this Bircher Muesli and raw dessert truffles like these Coconut Lemon Bombs. I used the toasted ones here with a first time success but I'm sure the raw buckwheat groats would be just as tasty, if not better!

MUSHROOM & BUCKWHEAT SOUP

Ingredients

• 2 tablespoons olive or grapeseed oil
• 2 leeks, sliced lengthwise and thinly sliced (green and white part only) or 1 large onion, diced
• 2 celery stalks, sliced (a few chopped leaves is great too)
• 2 large carrots, peeled and diced
• 1 1b. (16 oz) mushrooms, sliced
• 1 cup buckwheat groats (use either raw or toasted), rinsed
• 2 teaspoons thyme
• 2 teaspoons fennel seeds
• 7 - 8 cups vegetable or mushroom broth, or 7 - 8 cups water with 2 vegetable boullion cubes
• juice of 1 lemon, optional
• mineral salt & fresh cracked pepper, to taste
• 1/2 cup flat leaf parsley, chopped to garnish

In a large dutch oven or stock pot, heat oil over medium heat, add leeks and celery, cook, stirring occasionally until softened, about 5 minutes. Add in carrots and mushrooms, cook another 4 minutes. Add in groats, thyme, fennel seeds, broth, lemon juice and salt & pepper, bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.

Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice.

Serves 4 - 6

Notes:

For the mushrooms, feel free to use one or more of the following...shitake, oyster, porcini, button, cremini or baby bella's. I used a combination of shitake, oyster and baby bella's but all one kind would be great too! Feel free to add extra mushrooms to the soup if you like!

For the liquid I used about 8 cups. Start with the smaller amount and add more as you see fit.

I completely forgot to top with parsley for the photos. It will add a nice fresh bright flavor to the soup!

Feel free to use pearl barley, which is not gluten free, in place of the buckwheat groats. Just be sure to cook your soup for about 20 to 30 minutes, until barley is tender.

Enjoy!

APPLE, FENNEL + SAGE LENTIL LOAF

It's been two years since my last lentil loaf recipe. I thought this time I'd create something with a whole new flavor profile. I love this flavor combination and think it's a perfect fall/winter loaf or one you can rotate for variation all year long. All the flavors come through making every bite just as good as the last! A little sweetness from the apple, it's not overpowering at all. The fennel and sage are a perfect pairing of herbs. The walnuts give a little extra texture. I've kept the glaze super simple with just organic ketchup, apple cider vinegar and pure maple syrup. The glaze is tangy which is a nice contrast to the other flavors. Simple worked great here (at least I think so). I'd love to know what you think! I've adapted this new lentil loaf from my other one, The Ultimate Vegetable Lentil Loaf, which was a big hit, it's a great all-around loaf and I hope you all find this new one just as delicious!

A note on the fennel seeds. In case you're wondering what to do with your fennel seeds, I've used them in a few recipes like this Cannellini Bean & Fennel Flatbread, Mushroom and Buckwheat Soup and the Rustic Cabbage, Potato & White Bean Soup. If they are new to your pantry, you can purchase them knowing you can use them in other recipes. I love the flavor they give in each of these recipes!

Cook your lentils, let set for about 15 minutes, most of the liquid should be absorbed. Mash or puree about 3/4 of the mixture. You should be able to easily mash the lentils with a back of a fork.



While you're working on the lentils, prepare your vegetables and apple and saute with herbs.



Once everything is mixed, pack mixture into a 9 x 5 loaf pan. Spread glaze over top and bake.

Remove from oven and let cool. You may like to add a fresh layer of glaze over top like I have in the first picture.

APPLE, FENNEL + SAGE LENTIL LOAF

Ingredients

• 1 cup green/brown lentils, rinsed
• 2 1/4 cups vegetable broth or water
• 3 garlic cloves, minced
• 1 small onion, diced (about 1 1/4 cup)
• 2 celery stalks, diced (about 1 cup)
• 2 carrots, diced or grated (about 1 cup)
• 1 small apple, cored, peeled and diced or grated (use firm crisp like fuji or gala) (about 1 cup)
• 1 1/2 teaspoons fennel seeds, use whole or lightly crushed
• 1 1/2 teaspoons sage or 2 tablespoons fresh minced
• 3/4 cup oats, quick or rolled (I used quick) or bread crumbs
• 1/4 cup flour (splet, almond, oat, GF all-purpose, etc.)
• 1/2 - 3/4 cup unsweetened organic apple sauce
• 3/4 cup finely chopped walnuts, optional
• salt & pepper to taste (I used white pepper)

Glaze

• 6 tablespoons organic ketchup
• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup

Cook lentils: In a dutch oven or large pot, add vegetable broth and lentils, bring to a boil, cover, reduce heat to low and simmer for 40 - 45 minutes, most to all liquid should be absorbed. Lentils should be overcooked and tender. Set aside to cool, uncovered, for 15 minutes. Mash lentils with the back of a spoon or fork, or roughly puree using an immersion blender or food processor, about 2/3 - 3/4 of the lentil mixture.

Preheat oven to 350 degrees F.

Toast walnuts: Spread walnuts on a small rimmed baking pan, place in oven and toast until they are fragrant, about 10 -15 minutes. Set aside to cool..

Prepare vegetables and apple: Heat oil in a medium size pan over medium heat, add onion, celery and carrot, saute for about 5 minutes. Add apple, fennel, sage salt & pepper, heat for another 3 - 4 minutes.

Combine everything: Add the sauteed mixture with the lentils and mix. Add flour, oats, walnuts and 1/2 cup apple sauce, mix well to combine. If mixture seems to dry, add a little more apple sauce, mix again. Taste for seasoning adding extra herbs, salt and pepper as needed. 

Line a 9 x 5 loaf pan with parchment paper, (this will make for easy removal later), add mixture and press down gently but firmly filling in along the edges as well. 

Make glaze: In small bowl, mix together the glaze and spread over top lentil loaf as evenly as you can. Here you can even add a fresh sage leaf in the center of the loaf, it won't burn, it may roll a bit on the edges, and will add a nice decoration (the sage leaf I have shown was fresh). 

Bake: Place loaf in oven, on middle rack, and bake for 45 - 50 minutes. Remove from oven, let cool 10 minutes, remove from pan using the edges of the parchment paper. You may like to mix a bit more sauce and spread over top. Place loaf on serving dish, cut and serve individual slices.

Serving suggestions: Serve with roasted or mashed potatoes, or potato & cauliflower mash, a side of green beans or any combo of roasted brussels sprouts, carrots, butternut squash and beets. A simple fresh green salad with a light vinaigrette is also a great side! Left overs make for great sandwiches!

Makes 8 slices. 

Notes:

If you don't use a good vegetable broth while cooking the lentils, I recommend add in 1/2 teaspoon of onion and garlic powder, along with a big pinch of salt. The lentils are the base of the recipe and should have good flavor.

If mixture is too wet, add a tad more flour or oats/bread crumbs. If mixture is too dry, add a tad more apple sauce.

I've used both oats and bread crumbs. Both were great. I didn't notice that the oat flavor came through at all (or maybe I'm just adapted to them).

I don't recommend reheating the entire loaf at once. It will most likely become too dry, as the heat will take to long to reach the center. I recommend cutting slices and reheating, this way. If you need, you can make your lentil loaf the day before and store uncooked until ready to heat, bring to room temperature if possible, and heat according to instructions above.

If you love fennel and sage, by all means add an extra 1/2 teaspoon of each! Or an extra tablespoon of fresh minced sage.

Apple, Beet & Fennel Salad with Balsamic Maple Dijon Vinaigrette

 This is one of those unusual dishes that turned out to be fantastic. It's quite colorful and almost surreal looking. This came about as I had an extra fennel left over from my Butternut Squash and Fennel Lasagna and a beet that I was going to use in another recipe but decided against it. A google search of fennel and beet brought me to a few various recipes, some of which included my favorite apple, the Fuji. I came up with my own version using this wonderful dressing. To be honest, I don't really care for beets much but trying to work them into my lifestyle. This salad is perfect! The beets and all the flavors come together beautifully making it a go to salad that can give me the excellent beet nutrition that I'm looking to add to my meal rotation every now and then.

You could also use other colored beets too. I experimented with a yellow one and it was just as colorful and tasty as well. The maple pecans really add a nice touch. I can't imagine not making this salad without all of these ingredients as they each add their own special touch but you can adjust to suit your flavor palate. I'm looking forward to more of this in the future using some of the other colored beets again as well...really delicious!

Apple, Beet & Fennel Salad w/ Balsamic Maple Dijon Vinaigrette

Ingredients

Salad

• 1/2 cup pecans or walnuts, roughly chopped
• 1/4 cup pure maple syrup
• 1 red beet (uncooked), peeled and coarsely grated
• 1 fennel bulb, sliced or diced...a few fronds reserved for garnish
• 1 Fuji apple, or hard crisp apple or pear of choice, cored and diced
• handful of mint leaves, roughly chopped
• arugula or spinach, optional

Balsamic Maple Dijon Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 heaping teaspoon Dijon or stone ground mustard
• salt & pepper to taste

Preheat oven to 350 degrees.

Mix nuts with 1/4 cup maple syrup and place in a single layer on a cookie sheet lined with parchment paper. Cook for about 10 minutes, set aside to cool. Maple will be caramelized on the nuts and your home will be smelling oh so good at this point !

Prepare your vegetables, fruit and herbs, combine them in a large bowl or dish of choice. Place all vinaigrette ingredients in a small bowl, combine until blended adding salt and pepper to taste. Add nuts (reserve a few for garnish) and dressing to prepared mix and combine.

Serve on a small bed of arugula or spinach, garnish with nuts and a few fennel fronds.

Notes:

You may like to grate your apple and fennel. I tried it myself but didn't care for it as I prefer to have some chunkiness to my salad.

If using a lighter color beet, you may consider using apple cider vinegar in place of the balsamic so the dark color of the balsamic doesn't discolor your lighter colored beets.

Enjoy the flavor sensation !

ROASTED FENNEL & POTATO SOUP

I have made this soup a couple times now. It's really wonderful! If you're one of those who enjoy warm, velvety soups, this is perfect for you. And if your a mashed potato lover, this soup is definitely for you! The fennel gives such a nice flavor. I've always loved the look of fennel with its frilly fronds, so delicate. If you've never cut fennel before take a look at this guide: How To Chop Fennel. This soup is great all year around and especially for the winter holiday menus. It makes for a great starter soup to your holiday celebrations that aren't adorned with mashed potatoes. I'm also contemplating turning this into a mashed potato dish using less liquids. This is a keeper for sure and I know you'll agree! Recipe adapted from the ladies at PPK.

Very few ingredients go into this soup. Once vegetables are roasted, add them with your liquids and blend. Your home will smell wonderful and your taste buds and tummy will be happy!

ROASTED FENNEL & POTATO SOUP

Ingredients 

• 2 lbs yukon gold potatoes, cut into 1 inch chunks 
• 2 large or 3 small fennel bulbs, sliced into 1 inch slices (reserve some fronds for garnish)
• 1 medium onion, peeled and cut into 1/2 inch slices
• 2 tablespoons olive oil
• mineral salt & fresh cracked pepper, to taste
• 2 cups water or vegetable broth
• 2 cups unsweetened almond milk

Preheat oven to 425 degrees F.

Roast: Using two large rimmed baking sheets lined with parchment paper or silpat, place potatoes on one, and fennel & onion on the other. Add a light drizzle of oil to each sheet and toss vegetables until evenly coated, spread evenly on the sheet. Add a sprinkle of salt & pepper over top. Place in oven on separate racks and cook for 30 minutes or so, tossing half way through and rotating sheets as needed. Potatoes should be fork tender. Reserve a few fennel pieces for garnish if you like.

Puree: In a large pot, add water/broth and milk. Add vegetables and using an immersion blender, puree until desired consistency, add more liquids as needed. You may like your soup a little chunky or smooth. You may also use a blender/food processor to puree the soup (this method may take two batches to complete). Taste for flavor adding more salt & pepper as needed.

Warm: Bring the pot to the stove and heat soup over medium low until warmed through.

Serve: Fill individual bowls and top with reserved fennel and fresh cracked pepper. Pairs well with crusty bread of choice. 

Serves 4 - 6.

Notes:

I didn't peel my potatoes. I happen to like the fiber and chunkiness it adds to the soup. If you're looking to make this super velvety, I would suggest peeling the potatoes before roasting.

A quick guide to cutting fennel: How To Chop Fennel

The smaller you chop the vegetables the quicker they will cook and vice versa.

A way to measure the potatoes: I always use about 1 medium potato per serving or person. This soup serves 4 - 6, so I suggest always using the highest serving size to accommodate....six potatoes. This is also a good guide for when making mashed potatoes, at least 1 medium sized potato per person. 

CANNELLINI BEAN & FENNEL FLATBREAD

Happy New Year to you all! As much as I enjoyed 2013, I'm happy to begin a new year. I hope everyone finds themselves at peace, healthy and happy as we begin 2014. I'm starting our year with this white bean and fennel flatbread. It's a great way to use this creamy white bean and fennel that I have been loving so much lately. Cannellini beans have a good amount of protein per serving, about 10 grams, and adds a subtle taste and nice texture the the recipe. Fennel, one of my favorite flavors at the moment, pairs so well with the beans and capers. Kalmata olives would also be spectacular as well. If your not a fan of capers, olives will be a great replacement or addition with their wonderful saltiness and flavor. You may even like to make an olive spread as your base for the flatbread, a quick recipe is in the notes for this option! As is, this was a great flatbread....so easy to make, visually appealing, protein enhanced and full of flavor. I could easily serve this as a meal or as an appetizer to friends and family.

Cheers to a new year of great vegan food, at least I hope you find it all to be as good as I do!

CANNELLINI BEAN & FENNEL FLATBREAD

Ingredients

• 1 pizza or focaccia dough (see notes for homemade dough)
• olive oil
• 1 fennel, thinly sliced about 1/4 inch or smaller
• 1 can (15 oz.) cannellini beans, drained and rinsed
• 1 -2 tablespoons capers
• 2 - 3 teaspoons fennel seeds (thyme or herbs de provence would be great too)
• mineral salt & cracked pepper to taste
• red pepper flakes to taste, optional
• chopped flat leaf parsley, to garnish
• almond parmesan, to garnish

Preheat oven to 425 degrees F.

Let dough rest in its package or covered at room temp for about 15 minutes. On a baking sheet, grease or line with silpat or parchment paper, flatten dough into a rectangular shape using the heel of your hand. Use your fingertips at the edges to press and flatten outward.

Drizzle olive oil over dough and spread with your fingers, back of a spoon or silicon brush. Spread cannellini beans in a single layer over the dough. Layer with sliced fennel. Sprinkle with capers, fennel seeds, salt, pepper and optional red pepper flakes. Add an extra drizzle of olive oil over top if desired.

Bake for 20 - 25 minutes, until edges are golden and bottom is crisp.

Let cool a few minutes and slice. Top with chopped parsley. Serve with a light dusting of almond parmesan.

Serves 2 - 3 as a meal or 4 - 6 as an appetizer.

Notes: 

For ease, pre-made pizza or focaccia dough works great. If you prefer to make your own dough I recommend this recipe from Food 52. I suggest using spelt flour or a gluten free flour blend. I used a ready made rosemary foccacia dough for this recipe.

Feel free to replace the capers with sliced kalamata olives, or you may like to use both.

You may even like to add an olive spread before topping as pictured below. This was so delicious! In a blender/food processor, add 1/2 - 2/3 cups kalamata olives and a tablespoon or so olive oil, pulse until roughly blended. Spread mixture evenly over dough before topping. This will add a wonderful flavor to every bite!

I also used a Himalayan Salt with Truffles from Trader Joe's which added another layer of flavor! In the store it was $5.99, in the link it sells for $10 (glad I found it in the store). Yes, it's a bit for salt but I'm a foodie and this is what I like to spend my money on. :) I believe it's a holiday product so keep your eye out if your a truffle fan and pick up a can. I have only used the salt here and on little hassleback red potatoes with herbs...so far so delicious!

Here's a quick tutorial on how to cut fennel from Better Home & Garden

Enjoy!

Inspiration for this recipe was drawn from Bon Appetit and Food 52

Loving this tune from Little Dragon-Cystalfilm