Monday, September 15, 2008

This evening I made up two recipes all by myself!
(the soup is an attempt to replicated something i had a veg resto in montreal- my variation is a bit more complex, might i say, more delicious?)

Sweet and Savory Beet Soup
6-8 beets (less if they're really big ones, more if they're tiny)
1 small head of garlic
1 large leek, thinly sliced up to the start of the dark green park
1 small onion, chopped
5 C water + 1.5 vegetable bullion OR 5 C vegetable stock
1 C brown (french) lentils, rinsed
2 T pure maple syrup
1/2 t. fresh ground black pepper
1 T fresh parsley (or 1 t dried)
1 T 1 T fresh rosemary (or 1 t dried)
1 T fresh thyme (or 1 t dried)
1-2 cups green or yellow beans, cut into bit sized pieces (optional)

1. Rap the beets (washed but not peeled) and the head of garlic in tin foil and roast in the oven for 1 hour at 375 degrees. (toaster ovens are great for this!)
2. Meanwhile, prepare other ingredients
3. Sauté the leek and onion in a bit of olive oil for several minutes until tender
4. Peel and chop the beets into bit-sized pieces and squeeze the cloves of garlic out of their skins.
4. Add the beets, garlic, stock, maple syrup, lentils, pepper, and herbs to the leek and onion.
5. Bring to a boil and then reduce to simmer for 40 minutes or until the lentils are tender.
6. 5-10 Minutes before serving add the green beans and continue to simmer.

Brown rice and lentil pilaf
1 small onion, chopped
1 pepper, any color will do, chopped
a handful of mushrooms, chopped
1 carrot, chopped
1 C brown rice (rinsed)
1 C brown/french lentils (rinsed, check for pebbles!)
4 C water
1/2 t sea salt or vegetable salts
1/2 t thyme
a dash of pepper

1. Sauté the vegetables until tender in vegetable or olive oil
2. add spices, rice, lentils and salt.
3. bring to a boil uncovered
4. once boiling, reduce to low temperature and simmer for 45 minutes, or until the rice and lentils are tender.

and serve with love...

tell me what you think if you have a chance to give them a try!

(image from

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