vegetarian guide

4
CREAM OF SHIITAKE MUSHROOM & CARAMELIZED LEEK SOUP + A HOLIDAY GIVING GUIDE.

Hello from Los Angeles, a city where it rains every day! For real—it’s rained almost daily for the past week, and I couldn’t be happier. We need this moisture so badly, so desperately that it would take a few months of regular rain to even begin thinking about saying things like, “This rain is great for the drought,” and “Let’s take a long hot bath (not together, tho)”. I’m loving every minute of it, despite the fact that I’m also running around like a maniac finishing up holiday gifts—most of which are actually very belated thank yous to the crew that helped test recipes for the Kale & Caramel cookbook. I’m also getting over a cold and generally feeling so, so exhausted. All I want to do is cuddle up with a bowl of soup and a blanket and have the people I love tell me stories and rub my back*. Is that so much to ask? (*ALSO WORLD PEACE.)

To fulfill at least one small part of that fantasy, I made this earthy, delicious cream of shiitake mushroom and caramelized leek soup from Jennifer Farley’s new book The Gourmet Kitchen. The book feels like one you can truly rely on—that book you can pick up when you’re looking to make just about anything, and it’ll have your answer. I came in search of a wintery soup, and a wintery soup I found.

Read more and get the recipe (and the giving guide) here!

Holiday Stuffing


Yields one 3 quart casserole

The things you’ll need

Ingredients
  • 1 large loaf French bread
  • 8 tablespoons butter
  • ¼ cup minced fresh thyme
  • ¼ cup minced fresh rosemary
  • ½ cup minced fresh parsley
  • 2 cups onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • Salt and pepper to taste
  • 2 cups vegetable stock
  • 2 small granny smith apples, chopped
  • ½ cup sliced almonds
Equipment
  • Bread knife
  • Cutting board
  • Large pan
  • Large mixing bowl
  • Small mixing bowl
  • Wooden spoon
  • 3 quart baking dish

Let’s get started!

  1. Preheat oven to 300ºF.
  2. In a large bowl combine flour, sugar, vanilla bean, and salt.
  3. Cut a loaf of bread into cubes and then place them onto a baking sheet lined with parchment paper.
  4. Bake for 8 to 10 minutes until dried out and then transfer them into a large bowl.
  5. Turn oven up to 325ºF.
  6. In a large pan, melt butter over medium heat. Stir in onion, celery, carrots, rosemary, thyme, parsley, and salt and pepper. Cook for 10 to 15 minutes until soft.
  7. Add aromatics to bowl of bread cubes and stir in stock, apples, and almonds.
  8. Transfer stuffing to a buttered casserole dish. Bake for 30 to 40 minutes until top is slightly crispy and golden brown.

smallg0als  asked:

Hey I want to eat more plant based/vegan/vegetarian because I want to care more about my ecological footprint. Do you have any good guides/resources to start?

Hi !! I’m sorry, I just saw this ask omg, but yes I can help you out! I hope it’s ok if I post this publicly since it could provide good resources for others as well. 

Here is a link that I think is helpful to learn about veganism and what it really is. It also has some helpful links about finding vegan foods, and how to properly go about transitioning to veganism. Also wonderful links about environmental aspects of the movement

Choose Veg is full of good resources on vegan foods and starter kits. Here’s a free vegetarian starter guide that you can have mailed to you! 

There are also a lot of vegan food blogs that can be found right here on tumblr that I love and have actually gotten my lazy ass to try and branch out and make fun recipes lol. Also a good tip I think is to remember that substitutes, while they certainly aren’t necessary or accessible to everyone, can be really good when transitioning! Here’s a wonderful list of some really tasty substitutes, so keep an eye out for vegan brands such as these.

Transitioning to a more eco friendly, plant based diet is different for everyone. Some people rely heavily on substitutes, and some never touch em. If you think vegan cheese tastes nasty the first time around, go without dairy for about a month or two and try it again lol, your tastebuds will change significantly. Don’t be afraid to try foods two or even three times! It takes a lot of getting used to, but once the food habits are formed, it’s smooth sailing from there, trust me.

I hope this helped you out, have a nice day bud!