A few weeks ago, my coworker made some amazing (vegan) minestrone soup for one of our potlucks. I mean, it was crazy good! So I asked for the recipe. She found the recipe from an old Sunset cookbook. Although I didn't make the minestrone soup today, I did make the "root vegetable stock" or vegetable broth that makes the soup so great. I left out the turnip today, but I added a couple extra carrots. Here is the recipe from Sunset:
Root Vegetable Stock
2 tbsp butter (Earth Balance)
3 large carrots, coarsely chopped
1 large turnip, coarsely chopped
2 large stalks celery, thinly sliced (include leaves, if any)
2 large onions, chopped
12 cups water
2 teaspoons salt
6 large parsley sprigs
1/2 bay leaf
1 teaspoon thyme leaves
2 whole cloves garlic
1/4 teaspoon black peppercorns (optional)
Melt butter in a 7 to 8-quart pot over medium-high heat. Add carrots, turnip, celery, and onions. Cook, stirring occasionally, until vegetables are golden (about 15 minutes).
Stir in water, salt, parsley, bay leaf, and thyme. If desired, add garlic and peppercorns. Bring to a boil over high heat. Cover, reduce heat, and simmer for 1 1/2 hours. Strain and discard vegetables (or keep them for another recipe - see pea soup below!). To freeze, let broth cool and pour into freezer containers. Makes about 10 cups.
This stuff is so good! I'm never buying canned or boxed broth again.
When the broth was done, I separated the liquid from the vegetables and herbs. I decided not to waste the vegetables, so I placed them in my blender, added a little broth and frozen peas, and ta-da! Pea soup! The soup has an amazing flavor thanks to the broth.
Now on to dinner! First, I used my glass hand juicer to make some orange-lemon juice. 1 orange, 1/2 lemon.
Then I roasted red potatoes and onions in the oven at 350 degrees. In a pan, I sauteed 2 minced garlic cloves, 1 diced shallot, and a handful of green beans. I added a little lemon juice to the green beans just before serving.
Although I had leftover green beans, I still needed to make something for lunches the next couple days. Since I've had an acorn squash on standby for the last week (they last a long time!), I decided stuffed acorn squash would be great. Rather than making the savory recipe I posted back in March, I made a sweet stuffed acorn squash instead.
- 1 small acorn squash
- 1 cup cooked quinoa
- 1/2 small onion, chopped
- 1/4 cup chopped almonds (or other nut)
- 1 1/2 tbsp ground flaxseed
- 1-2 tbsp brown sugar or dried fruit
- 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- Juice from 1/4 lemon
Preheat the oven to 400 degrees.
Carefully cut the acorn squash in half and remove the seeds. Place the squash upside down on a baking sheet (no oil). Roast for about 30 minutes. Flip and set aside.
Heat a skillet over medium heat. Add the onion and cook, stirring, until tender. Transfer to a bowl and mix in all other ingredients. Scoop out some of the squash (be sure to still leave a thick edge) from both halves and add to the mix.
Spoon the mix into the squash halves. Roast for 15 to 20 minutes. Serve.
Happy Mother's Day!