Ceviche With Green Plantains- Vegan

Do you like ceviche? This is an unusual twist on the traditional raw fish ceviche. I promise I did not create this recipe! It is actually a recipe native to Costa Rica and it is REALLY delicious! 

Heart Healthy Valentine's Soup With Zucchini and Yellow Squash

Love and hearts are synonymous with Valentine's Day, and there is no better time than Valentine's Day to eat a heart healthy soup such as this yellow squash and zucchini soup.

 I love to create beautiful tablescapes for Valentine's Day using pink tables-cloths and decorative pink dishes, candles, hearts, love, and flowers. 

So, I've made a heart healthy soup recipe for thisValentine's Day  using yellow squash and zucchini which provides lots of taste and nutrients without lots of fat and calories.- perfect heart healthy food.

If you care about your health (and of course you do), you've got to re-think what you eat. It's a choice that you need to make everyday as well as on special occasions.

You can also think healthy red soup for this holiday and try my red (Link) Russian Borsht Soup

My Russian Borsht Soup 

 

I decided to make this yellow squash and zucchini noodle soup in my Instant Pot, but of course it can be easily made on the stove top. 

Costco sells produce bags that contain 3 organic zucchini and 3 organic yellow squash. I buy them for the zucchini but then always have to figure out what to do with the yellow squash. 

Nutritional Value of Yellow Squash and Green Zucchini

Zucchini: zero fat, low carb, low calories, Vitamin C, potassium, magnesium, fiber, the carotenoids- lutein and zeaxanthin - which are excellent for the eyes, bones, and heart. 

Yellow Squash: Low carb, low calorie, no cholesterol, zero fat, good source of beta-carotene, high in fiber, A, B, and C vitamins plus many minerals. It's a heart healthy choice. 

Lots of nutrients in this plant-based heart healthy soup which also meets gluten-free, vegan, and oil-free standards.

I recently purchased a hand held very small zucchini spiralizer that is very easy to use especially for a small amount such as for this soup. 

Ingredients: 

2 cups of sliced onions (about 1 large onion)

2 cloves of garlic, peeled and chopped

2 cups of peeled and diced potatoes

4 cups of yellow squash, sliced

1 cup of chopped or sliced carrots

1 cup of diced or chopped celery

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 teaspoon of cumin (or more to taste)

1/4 teaspoon of black cracked pepper

2 teaspoons of Better Than Bouillon (low sodium organic vegetable) (see notes)

8 cups of water 

2 large bay leaves (remove before eating or blending)

2 cups of spiraled zucchini noodles (zoodles)

1 handful of raw spinach 

Instant Pot Directions:

Add sliced onions to the insert pot of the Instant Pot. Press sauté and allow to saute for 5 minutes while stirring. ( If it begins to stick after a few minutes add a tablespoon or two of water). Add garlic and potatoes and continue to pan sauté for another 3 minutes. Add yellow squash, celery, Better Than Bouillon, carrots, water and garlic powder, onion powder, bay leaves, cumin and pepper. Cancel saute and press to pressure cook for 12 minutes. When done, release steam manually according to the manufacturers instructions. 

When all steam is released, remove the lid and then remove bay leaves. Using an immersion blender, blend somewhat but leave somewhat chunky.  Add spiraled zucchini noodles and spinach which will both wilt in the hot soup.

Stove Top Directions: 

In a large dutch oven type of pot add sliced onions. Pan sauté the onions for 5 minutes stirring frequently and adding a tablespoon or two of water if needed. Add garlic and potatoes and continue to sauté for more 3 minutes. Add yellow squash, celery, Better Than Bouillon,  carrots, water and garlic powder, onion powder, cumin, bay leaves and pepper. 

Bring to a boil, reduce to a simmer, cover and cook until potatoes are tender about 25-30 minutes. When done, remove the lid and the bay leaves. Add zucchini noodles and fresh spinach which will wilt into the soup, retaining more vitamins. 

Notes:

1. Don't want to use Better Than Bouillon?- substitute 4 cups of any vegetable broth and then add 4 (instead of 8 cups) of water.

2. I pan saute onions and vegetables without oil. You can use oil if you prefer when you saute.

Spinach and Mushroom Stuffed Artichokes

Stuffed artichokes (especially with spinach and mushroom)  are one of my favorites, but who has the time, the know how, or the patience to try make them?

 I do because I found a shortcut that allows me to make elegant stuffed artichokes the easy way.

Have you seen frozen artichoke bottoms in the freezer case of your supermarket? The bottoms are the largest and best part of the artichoke and are perfect for stuffing, Buying the artichoke this way eliminates the intimidating job of cleaning and cutting the prickly vegetable. (I've also seen canned artichoke bottoms).

I developed this vegetarian/vegan option as a parve side dish. It satisfied my diverse group of eaters: the meat eaters, those who are gluten free, those who are dairy free, those who are soy free,  the vegetarians, the vegans and the host. 

I adapted this recipe from my MIL's sephardic recipes. 

This spinach and mushroom stuffed artichoke recipe was perfect. It is not only made a beautiful presentation, it was easy to eat, delicious and could be served as a side dish or an appetizer.

Tip: 
I saute my vegetables for the stuffing the day before and the day of I just add the one egg or egg replacer, gluten free breadcrumbs, fill, bake them and serve.
*If you are vegan, this recipe can work well using egg replacer.

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Ingredients: 
2 bags of frozen artichoke bottoms
2 cups of cooked fresh or frozen spinach, drained
1/2 pound of fresh mushrooms, chopped
1 cup of diced onion
1/2 cup of vegetable broth for sauté 
1 clove of garlic, diced
egg replacer equivalent to 1 egg
1/2 cup of gluten free breadcrumbs or GF matzo meal
1/2 cup of fresh lemon juice
1 tablespoon of Trader Joe's 21 Salute (salt free spice mix ) or Mrs. Dash
salt and pepper to taste

Directions:
Thaw the artichoke bottoms and set aside in the refrigerator.
Steam spinach and squeeze out liquid (set aside)
Saute the onion in a large skillet in the vegetable broth. Add the chopped fresh mushrooms, garlic, steamed and drained spinach, 21 Salute, salt and pepper until mushrooms are cooked, stirring frequently (add a little additional broth if necessary to prevent sticking) Set the vegetable mixture aside in the refrigerator overnight or continue with the recipe to stuff the artichoke bottoms.
Add egg replacer and 1/2 cup of seasoned gluten free breadcrumbs to the sauté and stir with a spoon until combined.
Place 1 tablespoon of filling in each cavity of the artichoke. ( makes around 12 with some leftover filling)
Bale at 350 degrees for about 35 mimutes.
Saute in lemon juice if desired before serving for a tangy taste.

Baby Brussels Sprouts Soup ( in 12 minutes)

 Baby Brussels sprouts soup is delicious and can be prepped and cooked rather quickly- in just 12 minutes.

This is one of my old favorites, and I'm bringing it back to share on Weekend Cooking and Souper Sunday (2 wonderful low key and more personal blog parties where anyone can share a food related post for Weekend Cooking or a soup, salad, or sammie recipe for Souper Sunday. 

Do you hate or love Brussels sprouts? 

For most people there is no in-between. 

If you love them, make this soup. 

If you haven't liked them in the past, I'm asking you to give them a chance. If they aren't overcooked, you might like like them. They actually taste like little cabbages. 

I've learned ways to cook this controversial vegetable so I now actually like Brussels sprouts (I didn't always), and I've been getting super excited about making fall soups since the weather has been getting cooler. 

Need a soup for Thanksgiving? 

The supermarkets, farmer's markets, and Trader Joe's ususally carry fresh stalks of farm fresh Brussels sprouts (of course feel free to use frozen- I did) around Thanksgiving. You might have to add 5-10 minutes to the cooking time if you use fresh Brussels sprouts because they tend to be not only firmer, but also larger than the petite frozen.

These are my favorite  frozen Brussels sprouts.
I remove them from the bag and cook them in the soup.

Fresh brussels sprouts on a stalk - cut each sprout in half for this soup

This soup is perfect for the busy cook who likes healthy recipes. It took only 5-7 minutes to prep and 10-12 minutes to cook, yet it tasted warm, delicious, and comforting. It's a nice nutritious fall soup to add to your repertoire. 


How to Start To Acquire A Taste For Brussels Sprouts

If you you hate don't care for brussels sprouts, the best way to try them is roasting them. They come out crispy and crunchy and are absolutely delicious. I have never met anyone who hasn't tried and enjoyed  My recipe for : Wendy's crunchy and crispy Vegetable balls .

If you do like Brussels sprouts then you will love this soup. They sprouts are not mushy, smelly, or overcooked.  Enjoy it- it's soup weather.

 Judee Algazi from Gluten Free A-Z Blog
Prep Time: 5-7 minutes
Cook Time: 10-12 minutes
Serves: 4

Ingredients: 

1 pound small brussels sprouts- cut in half if fresh or
( I used frozen- Hanover petite Brussels Sprouts- no need to cut in half)
2-3 cloves of garlic, peeled and pressed or chopped
1 large leek- white part diced
2 medium shallots- peeled and sliced
2 medium carrots, diced
3 cups of water
3 cups of hot vegetable broth
Sea salt and cracked pepper to taste
1/4 cup of vegetable broth or 1 tablespoon of oil for sautéing the vegetables- your choice

Directions:

Sauté the garlic, leeks,  shallots and carrots in a 3 quart soup pot. Add the small brussels sprouts ( if large cut in half) and the water. Bring to a boil and then reduce flame somewhat and cook for about 7 minutes. Add the vegetable broth and cook for an additional minute or two until hot. Taste and season with sea salt and pepper.

My Brussels Sprouts were from the frozen bag of petite sprouts- the black measuring cup holds my chopped leeks..

Last week I made a different vegan and gluten free Fall Vegetable Soup using yet another fall unusual vegetable- kohlrabi- plus, onions, carrots, and fresh garlic ( If you have never used kohlrabi, let me introduce you. It's kohlrabi's growing season, and the simple vegetable tastes like a potato but is very low in carbs and makes a DELICIOUS soup ).

My notes: 

• I make this soup oil-free by choosing to sauté my vegetables in a little vegetable broth instead of some oil. I can't tell the difference in taste - so I save the calories.
• If you don't have shallots, substitute 1/2 cup of chopped yellow onion. 
• Like cabbage, Brussels sprouts are extremely flavorful in soup.
• Fresh Brussel sprouts (if larger than baby size) need to be cut in half and may take a little longer to cook- BUT do not overcook- you won't like them.
• For those squeamish about Brussels sprouts- use the frozen baby sprouts for this soup. 

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