Coconut Miso Leek Soup

I made a big pot of this soup a couple days ago to bring over to a friend’s house. Happily, I made enough to leave a big container of it at my friend’s and still have a couple more bowls’ worth left for me at home!

2 Tbsp coconut oil
2 leeks, thinly sliced
12-15 cloves garlic, minced
1/2 a head of red cabbage (you can really use any veggies you want)
1 can black beans
1 Tbsp ginger powder
1 Tbsp cumin
1 tsp turmeric
1/2 tsp five-spice powder
4 cups veg broth
3 Tbsp miso (I used white miso)
1 can full-fat coconut milk
lime juice, toasted sesame oil, and/or hot sauce to taste
rice to serve

Melt the coconut oil in your soup pot over medium heat. Saute leeks and garlic for about 5 minutes. Add veggies, beans, and spices. Stir for another minute, then add 3 cups of the veg broth. Bring to a boil. Combine the remaining cup of veg broth with the miso while the pot begins to boil. Once it’s boiling, reduce the heat to a simmer (lowest setting), add the veg broth + miso mixture, cover the pot, and let it do its thing for about 20-25 minutes. Add lime juice, toasted sesame oil, and/or hot sauce as desired. Serve with rice.

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Soothing Miso-Fennel Soup

A nice, gentle soup for an upset tummy or just for soothing the soul.

2 Tbsp coconut oil
1 large onion, finely diced
1 bulb fennel, coarsely chopped
3-4 Tbsp ginger root, minced
10-15 cloves garlic, minced
4 cups veg broth
3-4 Tbsp miso (I used half red miso and half white miso)
cooked rice or grain of choice to serve (optional)

Melt coconut oil in soup pot. Saute onion and fennel for a few minutes, then add ginger and garlic and saute a few more minutes. Stir the miso into the veg broth, then add the mixture to the pot. Bring to a boil, then reduce to a simmer. Let cook, covered, for about 20 minutes.

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Miso-Pumpkin Curry Noodle Soup

2 Tbsp coconut oil or other vegetable oil
1 large onion, chopped (I did long, thin slices)
12-15 cloves garlic, minced
large handful of cilantro, chopped
2 heaping Tbsp ginger
1 heaping Tbsp cumin
1 heaping Tbsp curry powder
1 heaping Tbsp cinnamon
1 tsp black pepper
1/2 tsp ghost pepper salt (optional! only do this if you love spicy food and/or enjoy pain! :D)
1 block extra-firm tofu (no need to press it, but you can if you want)
3-4 Tbsp miso paste (I used white miso), stirred into 1 cup water
2 additional cups water or veg broth
1 can pumpkin puree
1 can coconut milk
whatever veggies you have on hand (I used several handfuls of spinach and arugula)
1/2 cup nutritional yeast (optional)
soy sauce and lime juice (to taste)
6-8oz (uncooked) noodles (I used brown rice udon) (or not, it doesn’t really NEED noodles, but they sure are great :D)

Melt the coconut oil in the bottom of your soup pot. Add the onions and turn the heat to medium-low, allowing them to caramelize over 5-7 minutes or so. Add garlic, spices, and cilantro. Turn the heat up slightly and stir for a minute or so, then crumble in the tofu. Let all that cook for a few minutes, then add the miso/water, veg broth, pumpkin, and coconut milk. If you’ve got veggies that will need to soften in the soup, add those now; if you’re using greens like I did, you can add them now if you want, or later if you prefer. Let the soup simmer for about 10 minutes. Add the nutritional yeast (if using), soy sauce and lime juice, and noodles. Let the soup continue to simmer until the noodles reach your desired softness.

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Wishing Shawls: the pattern!

I’ve gotten a couple requests for the pattern for the wishing shawls. Here it is!

  1. ch 4. dc 3 into 1st ch (furthest from hook), ch 2, dc 4 into same ch.
  2. ch 3, turn. dc 3 between 1st and 2nd dc at the beginning of the row. dc3 in between each dc3 cluster from the previous row. at the midpoint (the ch2 space), dc3 + ch2 + dc3. dc3 in between each dc3 cluster from the previous row to the end of the row. dc4 between the last two dc from the previous row.

Repeat 2 till shawl is the desired size. I usually do about 42 rows unless someone requests a different size. To finish: ch1 at the end of the row, then sc across the long end (I use 5 sc across each set of 2 dc).

To increase the color variation in your shawls, use 3 different colorways so you can carry the yarn up at the end of each row instead of having to cut and weave every row. This is how I do that:

  1. Complete a row with Color A
  2. Join Color B in the last step of the final dc from the previous row.
  3. Begin the new row by ch3 with Color B.
  4. Flip the end of Color A up and around. Make your 3dc right up over it, so the end of Color A is pointing toward you from between the ch3 and the first 3dc of your row (which go in between the two dc at the end of your previous row)
  5. Complete a row with Color B.
  6. Follow steps 2-5 with Color B and C, joining C and flipping B.
  7. When you get to the end of the row with Color C, the end of Color A will be right there where you left it! Make the last dc of your Color C row using both A and C held together (it will look a little funny, but you’re going to sc over it at the end, so no one will notice!)
  8. Repeat steps 3-5, flipping C and continuing with A…and so on and so forth!

I’ve been using Red Heart Boutique Unforgettable yarn for these shawls. It is a lovely soft yarn but it can be somewhat temperamental. It’s very clingy to work with, so if you have to frog your work, it will take a long time to do it…and it breaks a lot. I’ve gotten used to working with it, but it can be annoying if you’re expecting it to behave like other yarns.

You can check out some of the shawls I’ve made here! I sell them for $80 + shipping premade (prices may be higher for custom orders). https://www.facebook.com/choirqueeer/media_set?set=a.752896283300.1073741837.64900186&type=3

Feel free to use this pattern for whatever purpose you want. I am happy to offer it for free; please consider making a donation to Trans Lifeline if you feel so led.

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For Sale: Wishing Shawls!

I have made shawls! Each one is made with a particular wish or intention in mind. They are for sale! Check them out here: https://www.facebook.com/choirqueeer/media_set?set=a.752896283300.1073741837.64900186&type=3&pnref=story

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Speridakis Soup

While visiting friends in Boston last week, I had the exciting opportunity to practice using one of my secret superpowers: Making Food Out Of Anything. Using only ingredients found in my friend’s kitchen, I made this tasty soup for us to eat on my last night before I had to go home.

Obviously, like with any recipe I share, I strongly encourage you to substitute whatever ingredients you like and/or have on hand, which is really the fundamental principle behind Making Food Out of Anything.

I have named this recipe Speridakis Soup, a salute to the name of the street where my friend lives.

1 package rice pilaf (~2 cups cooked; use equivalent amounts of any grain)
1 Tbsp olive oil
1 can black beans
2 cups veg broth
1-2 cups broccoli
1 can coconut milk
3 heaping Tbsp peanut butter
2-3 tsp garlic powder
1 heaping Tbsp cumin
1/2 tsp Chinese 5-spice powder
1/2 cup nutritional yeast
lime juice
balsamic vinegar
salt & pepper to taste

Cook the rice pilaf according to package directions (or prepare whatever grain you’re using accordingly).

Heat the olive oil over medium in your soup pot. Add beans and let them cook for a couple minutes. Pour in the veg broth and turn the heat up just a bit. If you’re using frozen broccoli, add it now, and let it thaw in the broth. Add the coconut milk and peanut butter, stirring thoroughly to make sure the peanut butter is fully mixed in. Stir in the spices and let everything cook together for a few more minutes till the rice is ready, then add the rice to the soup. Add lime juice and balsamic vinegar till you’ve got the flavor you want, and add some salt and pepper if it needs them.

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The Garlickest Soup!

This is one of my favorite soups for when I just need a LOT of garlic. And, really, when is that not the case?

3-4 heads garlic (yes, HEADS!)
olive oil + a pinch of salt and pepper for roasting the garlic
2 Tbsp soy butter
1 onion
1/2 cup ginger root
3 Tbsp thyme powder
1 tsp hot smoked paprika (optional)
1 tsp black pepper
2 cups veg broth
1 can full fat coconut milk
greens of choice — I like to use a head of red chard or dandelion greens, and a bunch of parsley
1/4 – 1/2 cup nutritional yeast (optional)
1/4 – 1/2 cup lemon juice

Separate the heads of garlic into individual cloves. Peel half of them and set them aside. With the other half, cut off just the ends but leave them in their wrappers and toss them with a little olive oil, salt, and pepper. Wrap those in aluminum foil, put them on a baking sheet, and roast them at 400F for about 25-30 minutes. Let them cool before proceeding!

Melt soy butter in your soup pot. Add the onion and ginger. You don’t need to chop them too finely, because everything’s going in the blender soon! Add thyme, paprika, and black pepper. Let this cook for a few minutes. While that’s happening, squeeze the roasted garlic out of their little wrappers. Add all the garlic — roasted and unroasted — to the pot. Pour in the veg broth and bring it to a boil, then reduce the heat to low and let it simmer, covered, for 20 minutes. Remove from heat and let cool a little before proceding.

Now you want to put the contents of the pot into a blender. If your blender is small, you may need to do this in batches. When everything is smooth and creamy, return it to the pot. Add coconut milk and greens, and let simmer till the greens reach your desired level of tenderness. Add nutritional yeast and lemon juice.

I like to serve this with brown basmati rice, but you can experiment with different grains or just eat it as is!

[image: a pot of creamed garlic soup with red chard]

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