A bit reminiscent of old-fashioned mushroom-barley soup, this vegetarian quinoa mushroom soup recipe gets a modern update with nutrient-packed quinoa. A mix of fresh mushrooms and dried porcini boosts the savory flavor.  

Ingredients

• 1/2 oz. dried porcini mushrooms
• 1 c boiling water
• 1 T extra-virgin olive oil plus 2 teaspoons, divided
• 12 oz. mixed mushrooms (shiitake, oyster, cremini), thinly sliced
• 1/4 t freshly ground pepper, plus more to taste
• 1/4 cdry sherry or dry vermouth
• 1 large onion, finely chopped
• 2 stalks celery, chopped

•  
  • 1 large carrot, halved lengthwise and thinly sliced
  • 1/2 small red bell pepper, chopped
  • 4 c mushroom broth or low-sodium chicken broth
  • 3/4 c canned no-salt-added crushed tomatoes or tomato puree
  • 1/2 c quinoa
  • 1 T dried marjoram or oregano
  • 1 bay leaf
  • 2 t reduced-sodium soy sauce

Directions

• Combine porcini and boiling water in a small bowl, cover with a plate and set aside for 20 minutes.
• Meanwhile, heat 1 tablespoon oil in a large pot over medium-high heat. Add fresh mushrooms, sprinkle with pepper, and cook without stirring for 2 minutes. Stir and continue to cook, stirring once or twice, until the mushrooms have given off their liquid and are well browned, about 4 minutes more. Add sherry (or vermouth) and cook, stirring, for 1 minute.
• Add the remaining 2 teaspoons oil to the pot. Add onion, celery, carrot and bell pepper and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes.
• Meanwhile, line a sieve with a paper towel, place over a bowl and strain the porcini; reserve the liquid. Chop the porcini and add to the pot along with the strained liquid (discard the grit and dregs). Add broth, tomatoes, quinoa, marjoram (or oregano) and bay leaf; bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes. Remove from heat, stir in soy sauce and season with pepper.

Jazzy Vegetarian Not Liver Pâté

Makes 6 to 8 servings

This tasty dip is a satisfying appetizer year-round, but it’s particularly inviting during the holidays. It truly mimics the texture and taste of traditional pâté. I like to serve this snazzy appetizer with a variety of dippers, such as crudités, pita chips, or whole-grain crackers or flatbread.

1 tablespoon extra-virgin olive oil, plus more if needed

3 onions, chopped

1 can (15 ounces) sweet peas, drained

3⁄4 cup chopped walnuts

4 ounces firm regular tofu, drained and cubed

2 tablespoons tomato paste

1⁄4 teaspoon sea salt

Freshly ground pepper

Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until very tender and lightly browned, about 25 minutes, adding more oil or water, 1 teaspoon at a time, as needed to prevent sticking. Let cool slightly.

Transfer to a food processor. Add the peas, walnuts, tofu, tomato paste, and salt. Process until slightly chunky, stopping to scrape down the sides of the work bowl as needed. (Depending on the size of your food processor, you may need to process the mixture in batches.) Season with pepper to taste. Spoon the mixture into a serving bowl. Cover tightly and refrigerate for about 4 hours before serving to allow the flavors to blend.

Takes about an hour to prepare, and makes four large bowls.

12 oz fresh mushrooms, sliced

2 cups onion, chopped

4 T butter (Smart Balance is vegan option_)

3 T flour

1 cup milk ( I use soy milk but Almond or Coconut or Hemp would work)

1-2 t dill weed

1 T Hungarian paprika (do not substitute)

1 T tamari or soy sauce

2 t fresh lemon juice

1/4 c fresh parsley, chopped

1 t salt

1/2 cup tofutti vegan sour cream

2 cups stock or water

Sauté onions in 2 T of the butter and salt lightly. After a few minutes, add mushrooms, 1 t of dill, 1/2 cup of stock or water, and the tamari and paprika. Cover and simmer 15 minutes

Melt remaining butter in large saucepan. Whisk flour and cook, while whisking, for a few minutes. Add milk. Cook over low heat, stirring frequently, about 10 minutes until thick. Stir in mushroom mixture and add remaining stock or water. Cover and simmer 10-15 minutes. Just before serving add salt, pepper, lemon juice, sour cream, and, if desired, the remaining dill. Serve garnished with parsley.

2 cups cooked rice

1/2 cup lentils

1/2 cup onions

3 cups vegetable broth

4 T olive oil

3 ribs celery, diced

1 carrot, diced

1 t tumeric        

1 T cumin

Juice of 1/2 lemon

Salt and pepper to taste

In large pan, sauté onions in olive oil. Add lentils, broth, carrots, celery, and spices. Simmer for 20 minutes until lentils and carrots are tender. Add lemon juice and serve over rice. 

4 T butter (divided)

3 medium beets, peeled and diced ½ inch

2 T sugar

3 T tomato paste

Juice of one lemon

1 small onion, diced

1-1/2 cup sauerkraut, drained

3-1/2 cup low-sodium vegetable broth

Salt and fresh-ground pepper

1 T sour cream plus more for garnish

Chopped fresh parsley for garnish

In a large, heavy skillet, melt 2 T butter over medium-high heat. Add beets, sugar, and tomato paste.

Sauté for one minute, add lemon juice, and sauté for 4-5 more minutes. Lower heat to medium, cover and let beets simmer in juices until tender. Remove from heat and set aside.

In a medium-large stock pot, melt remaining butter over low heat. Stir in onions and cook until translucent. Add sauerkraut and broth and bring to a simmer. Continue cooking until kraut is tender. Stir in beet mixture and taste. Continue cooking if beets are not quite cooked through. Taste and season with salt and pepper.

Remove from heat and stir in 1 T sour cream. Ladle into soup bowls and garnish with a dollop of sour cream and fresh parsley.

Makes two large pyrex dishes.

1/2 head of cabbage, chopped

3 carrots, sliced

3-4 stalks of celery, sliced

1-1/2 medium yellow onions

4-5 cloves garlic, minced

olive oil

crushed red pepper to taste

3-4 cans vegetable broth

1 can red kidney beans

1 can great northern beans

1 can garbanzo beans

1 can Italian green beans

1 large can diced tomatoes

1 large can tomato sauce

Salt and pepper to taste

Chop the cabbage, clean and slice the carrots and celery, chop the onion, and clean and mince the garlic. Open and drain cans of beans.

In a large pot, cover the bottom with olive oil. Warm on medium heat for 3-5 minutes and then add onion and garlic. Sauté for 2-3 minutes. Add crushed red pepper. Cook one minute. Add vegetable broth, cabbage, and carrots.  Simmer until the mixture bubbles. Taste and salt as needed.

Add the celery and all beans except the green beans. Add tomatoes and return to a bubble. Taste and salt as needed. Add the green beans and tomato sauce.

One more bubble and the soup is done.

2 T butter

4-5 medium russet potatoes (1 pound), peeled and roughly chopped

5 large leeks, cleaned well and thinly sliced

6 cups vegetable stock

Salt and pepper to taste

1 t onion salt

2 T tamari or soy sauce

1-2 T fresh lemon juice

1 cup silken tofu creamed to replace heavy cream and crème fraiche

1/3 cup minced parsley or chives

Over medium heat, melt butter in large stockpot and add leeks and potato. Cook, stirring occasionally, 8-12 minutes or until the vegetables have begun to soften and brown slightly.

Add vegetable stock and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender. 

Using an immersion blender or food processor, blend until smooth.

Add the silken tofu and season to taste with salt, onion, tamari, and lemon juice.

Ladle into bowls and garnish with a dollop of sour cream and healthy sprinkling of minced parsley or chives.