Matzoh Bsll Soup

Ingredients:

• 3/4 cup soft (silken) tofu
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 cup water
• 1/2 tsp black pepper
• 1/8 tsp cumin
• 1 1/2 cups flour
• 2 tsp Ener-G Egg Replacer
• 4 sheets egg-free flat bread (matzo), crumbled fine
• vegetable broth or soup

Preparation:

In a medium bowl, mix tofu and oil together until smooth. Set aside.
Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.

In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.

Tom Kha Soup

They're serving soup at Dylan's school tomorrow and it's a super rainy night, so I thought a Tom Kha soup could nicely serve a dual purpose!

We were able to find Thai Taste Minced Galangal and Thai Taste Sliced Lemon Grass Stalks in our local Whole Foods. If you can't find them locally, the company's website is www.thaitaste.us.com

Ingredients

• 1-14oz. can of coconut milk
• 2 cups vegetable stock (we use 3 tsp. Better Than Bouillon Organic Vegetable Base per 2 cups water)
• 7 kaffir lime leaves (obtained from our tree, but also sold on eBay)
• 3 tbsp. sliced lemon grass
• 2 tsps. minced galangal
• 1 carrot, sliced
• 1 cup white mushrooms, sliced
• 1/4-1/2 cup of tofu, diced
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Bring water, galangal, kaffir lime leaves, and lemon grass to a boil.

Let simmer for 5-10 minutes or until your kitchen smells pretty yummy.

Add coconut milk and simmer for another 20-30 minutes. (You may want to strain out the kaffir lime leaves and lemon grass before adding in the veggies -- I usually only strain it out upon serving, so that the flavors can continue to steep).

Add in carrots, mushrooms, and tofu and simmer until vegetables are done.

Add lime juice to taste and garnish with cilantro.

A Classic Minestrone

You just know that if I'm cooking, it's gotta be a simple dish. Fast, easy, nutritious, filling, delicious, and excellent for this rainy weather we're having...! It's also pretty flexy -- add different vegetables (e.g., broccoli, green beans) or different beans -- use alphabet pasta instead, etc.

The crushed tomatoes give the soup more body, but feel free to use an equivalent amount of fresh, diced tomatoes instead.

45 minutes, tops, from prep to table.

Ingredients

• 4 cups vegetable stock (or 4 cups water with veggie bouillion added)
• 28 oz. can of crushed tomatoes (or stewed tomatoes)
• 1 can of garbanzo beans
• 1 can of white beans (or beans of your choice)
• 2 tbsp. Italian seasoning
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 1 cup of orzo (or shell pasta)
• salt and pepper to taste

Add stock, onions, carrots, celery, crushed tomatoes (not drained), and Italian seasoning to a pot and bring to a boil.

Once it comes to a boil, lower the temperature and simmer for about 10-15 minutes.

Add beans, chickpeas, and orzo and simmer for another 10-15 minutes, until veggies are tender and orzo is done.

Add salt and pepper to taste.

Asian Noodle Soup

This is always a hit at our annual soup party. Very kid-friendly and so easy to make.

Ingredients

• 8 cups vegetable stock (best if stock includes ginger)
• 1/4 cup soy sauceM
• dash of ground pepper
• 4 oz dried thin Chinese wheat flour noodles
• 8 oz spinach (fresh or frozen)
• 2 cups corn kernels (fresh or frozen)
• 2 green onions, including green parts, finely chopped
• toasted sesame oil

Combine the stock, soy sauce, and pepper in a large pot. Cover and bring to a boil.

Add the noodles, corn, spinach (if frozen), and green onions. Return the soup to a boil and cook until noodles are tender. (Check the package for approximate cooking time, but it should be about 8 minutes.)

Stir occasionally with a fork to separate the noodles.

When the noodles have about two minutes left to cook, add the spinach (if fresh).

Taste and adjust seasonings.

When serving, finish soup with toasted sesame oil to taste.

Iced Herb Gazpacho

(from Natural Home and Garden)

Thusfar untried! If you try this recipe, please leave comments on how well you liked it...!

Ingredients

• 6 large tomatoes
• 4 cloves fresh garlic, pressed
• 1/2 cucumber
• 1/2 tsp. red pepper flakes
• 1/2 c. red wine vinegar
• 1/2 c. olive oil
• 2 scallions, chopped
• 3 sprigs basil leaves
• 3 sprigs cilantro leaves
• 3 sprigs parsley leaves
• salt and pepper

Roughly puree tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil. Add scallions and herbs and pulse until just chopped, being careful not to over-do it! Add salt and pepper to taste. If possible, chill overnight to allow flavors to blend.