French Lentil Chili: A Little Bowl of Vegan Yum for Souper (Soup, Salad & Sammie) Sundays

It's been a week of strange weather here with lots of wind and rain, a little thunder and lightening, followed by bursts of sun coming through all the clouds now and then. Pretty much all-mixed up--but good weather to enjoy a bowl of slightly spicy chili. In this case it's a different take on the classic dish, a French Lentil Chili from "Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money" by Robin Robertson. The French lentils replace the normal beans in the chili and provide a healthy dose of fiber, B-vitamins and protein.

Robertson says, "The tiny green lentils known as French lentils have a great texture for chili because they hold their shape instead of getting mushy. Serve with a warm baguette if you want to accentuate the French accent."

French Lentil Chili

"Vegan on the Cheap" by Robin Robertson

(Makes 4 Servings)

Less than $1.00 per serving

1 Tbsp olive oil

1 medium onion, minced

1 medium carrot, minced

1 celery rib, minced

3 garlic cloves

1 1/2 cups French lentils

1 (28 oz) can crushed tomatoes

2 Tbsp chili powder (I used 1 1/2 Tbsp)

1 tsp salt

1 tsp ground cumin (I used 3 tsps)

1 tsp dried thyme

1/2 tsp sugar

1/4 tsp black pepper

3 cups water

1 Tbsp sherry vinegar (optional) (I used 1/2 red wine / 1/2 cooking sherry)

In a large pot, heat the oil over medium heat. Add the onion, carrot, celery, and garlic. Cover and cook until softened, about 7 minutes.

Add the lentils, tomatoes, chili powder, salt, cumin, thyme, sugar, pepper, and water. Bring to a boil, then reduce heat to low.

Cover and simmer until lentils and vegetables are soft, about 50 minutes, adding more water if needed. Taste and adjust seasonings, if necessary. Remove from heat and stir in the vinegar, if using. Serve hot.

Notes/Results: Hearty but not heavy and full of flavor. I like the lentils in this, they do hold their shape and have a great toothsome texture to them. I did add extra cumin (because I love it so), and reduced the chili powder slightly (the chipotle chili powder I have is fairly strong), but otherwise kept the recipe the same. When I first tasted it, I thought it was "pretty good" but then I realized I left out the vinegar. Big. Difference. It livens up the flavor and takes it from good to great so don't leave it out. Since I didn't have sherry vinegar sitting around, I just added 1/2 tablespoon of red wine vinegar and 1/2 tablespoon of cooking sherry, but I think most any vinegar would work. A great warming bowl of goodness and served with some fresh multigrain baguette from the farmers market, it was an easy, tasty and inexpensive dinner. I would make this again.


BTW: "Vegan on the Cheap" is a great little book, full of recipes and tips for healthy, delicious vegan eating on a budget. Robinson's other books are excellent too--especially "Vegan Planet" which I have cooked frequently from.

Let's take a look into the Souper Sundays kitchen and see who is here.

If we had an award for the most popular soup / ingredient this week it would be French Onion Soup--with 3 versions of the classic in this week's round up! ;-)

First up is Graziana from Erbe in Cucina who made hers for a multi-course lunch. She says, "I wanted to serve also a soup during the 12 first courses lunch, but but I knew that my guests like strong flavors, so I chose my own version of the famous French Onion Soup: maybe it's not light and healthy as other soups, but it's really tasty."

Pam from Sidewalk Shoes tried Tyler's Ultimate French Onion Soup and says, "Conundrum. I have a slight conundrum with this post. ... I’ve been posting a meatless recipe on Mondays. This soup has beef stock in it. Technically it’s meatless, but not vegetarian. Since I’m not specifically going vegetarian, I’m still going to use it. Conundrum solved. Oh, and it was good. I don’t usually use a cup of red wine in my French Onion Soup, but I will now and forever."

Our final version comes from a new face at Souper Sundays, Nilam from GrowinKitchen, blogging from Indonesia and joining us for the first time this week and needing a bowl of something soupy to feel better. Nilam says, "I remembered my housemate, Irna, once made an onion soup when she caught cold. She said it could warm her body and clear phlegm. This sounded like perfection. Besides, I've always wanted to try Jamie Oliver's Onion Soup recipe. ... Nothing compares to the sweetness of caramelized onions combined with salt, croutons and bubbly melted cheese." Welcome Nilam!

Amritha from AK's Vegetarian Recipe World says, "It was Sunday evening, my husband was taking a nap and I was browsing through my blog to see what new recipe came up. That time I got this update from Deb who hosts the event called Souper Sundays. I got this week's update and the first soup that I saw was this Asian Corn Soup. It was prepared by Deb for her event and I was so thrilled to see that it was all vegetarian. I was just then hunting for some soup recipes and when I found I had 99% of the ingredients at home, I tried it at once. It came out really well." I am glad you liked it too Amritha! ;-)

Joanne at Eats Well With Others made the most of a case of pomegranate juice by creating this Eggplant and Lentil Stew with Pomegranate Molasses. She says, "...I immediately set to making up a batch of pomegranate molasses. Which not only takes up less space in the fridge but is also required for most of the recipes out there that involve pomegranates. Score. Like, for example. This stew. Oh, this stew, which is filled with such complexly delicious flavor. The pomegranate molasses gives it a hint of sweetness and tartness and tang that hits your taste buds from every angle. And it's veggiefull. And antioxidant full. And will help you to live forever."

Reeni over at Cinnamon Spice & Everything Nice made this hearty and unique Risotto, Pea and Sausage Soup and says, "A hearty main dish soup with sweet peas, arborio rice and hot Italian sausage. Rich, creamy and flavorful with a hint of sweetness and a touch of spiciness, this is a comforting soup that will satisfy on all levels. ... It's best to serve the soup immediately or the rice will continue to suck up every ounce of the broth; stir additional broth into the soup when reheating leftovers."

It is always fun to have my friend Stephanie, The Happy Sorceress from Dispensing Happiness in the Souper Sundays Kitchen. This week she is here with a Creamy Sun-Dried Tomato Soup and says, "Can't go wrong with tomato soup & a grilled cheese sandwich. Garlic & onions, sun-dried & fresh tomato, stock & thyme...simple to prepare & full of flavor. And Fontina melted to perfection on homemade baguette. Happiness."

Janet from The Taste Space has a soup and a salad this week. About her flavorful Brazilian Black Bean Soup she says, "Beans are a good way to add heartiness to a soup, and this is a hearty, healthy and tasty black bean soup. ...the spices brought this soup to the next level: it includes cinnamon, cloves and thyme. Seemingly so different, but a wonderful merriment of content. This soup is like a Brazilian party on your tongue."

Janet's second delicious dish this week is this Thai Tropical Fruit and Tofu Salad and she says, "Adapted from my favourite cookbook Radiant Health, Inner Wealth, this is a Thai salad with a multitude of tropical fruit (I used pineapple, mango, kiwi) with lime-tamari tofu. It is tossed with a sweet and zingy sesame-lime dressing. Served overtop of a bed of baby spinach and topped with a sprinkling of dried coconut and crushed cashews, this is a very tasty main-course salad. You do not need dessert with a main dish as succulent as this."

It's nice to see Lauren from Healthy. Delicious. back this week and with a hearty helping of Steak and Asparagus Salad with Hoisin Dressing. Lauren says, "Topped with steak, onions, and asparagus, this salad is loaded with traditional steakhouse flavors; fresh fruit and a hoisin vinaigrette give it an Asian twist. It’s hearty enough to please the most ardent meat-and-potato lovers but light enough to keep dieters happy. But most importantly, it’s outrageously good. It has a sweet and salty thing going on that’s simply amazing and there are so many interesting textures. My mouth is watering just thinking about it."

Finally we have a gorgeous soup and sandwich combo from Lori at Fake Food Free, this Hummus and Feta Vegetable Sandwich with Cherry Tomato Soup. Lori says, "One of my favorite sandwiches is the Mediterranean Veggie sandwich from Panera Bread. If you haven’t had it, let me explain. It consists of fresh bread piled high with vegetables, but what makes it so tasty to me is the combination of hummus and feta cheese.A few days ago, I decided to try to recreate something similar. ... I paired the sandwich with some easy tomato soup. The only tomatoes we have left in the freezer are yellow and red cherry tomatoes so I decided to give them a try."

Lots of delicious recipes and a little something for everyone to love this week. Thanks to all who joined in. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a great week!

Giveaway Winner--"The Provence Cure for the Brokenhearted"

Happy Saturday Friends!

What's on the agenda for you today? I am hitting the farmers market for some fruit, veggies, fish, bread, and whatever else happens to fall into my market bags. ;-) I am also running errands, getting a walk or some kind of workout in, and catching up on some work. It has been a couple of crazy weeks putting together a company health & wellness fair that is happening next week. Lots of last minute details to get it executed perfectly, as we have a lot to live up to with the success of the one we did last year. I also think there may be a need to stop working and bake some Lemon Yogurt Cupcakes because I have been craving lemony baked goods.

But I digress from the real reason for this quick little post. Recently I had the opportunity to read and review a great novel, "The Provence Cure for the Brokenhearted" by Bridget Asher. You can see the review post and the recipe I cooked inspired from the book (Salade de Pâtes Fraîches aux Herbes or Fresh Herb Pasta Salad) right here.


The publisher and TLC Book Tours were generous enough to not only provide me with a copy of the book, but to also to offer one up for a Kahakai Kitchen reader, so I did a random drawing of the names of everyone who entered and....

The winner is...

The lovely Arlene from The Food of Love!

Congratulations Arlene! Send me an email with your mailing address and we will get your copy of this touching and delightful read sent out to you.

BTW--Lots of entries so far this week in the Souper Sundays kitchen so come back tomorrow afternoon for a Souper (Soups, Salads & Sammies) Sundays roundup full of delicious dishes to drool over.

Cookbook Review: "An Encyclopedia of Sandwiches" with a Potato Chip Sandwich & the Toasted Chocolate Sandwich

"Too few people understand a really good sandwich." --James Beard

This quote is on the back cover of "The Encyclopedia of Sandwiches: Recipes, History, and Trivia for Everything Between Sliced Bread" by Susan Russo and I think it is true. Sandwiches sometimes have the reputation of being boring and plain, something found in a lunch box, or something you settle on for a quick and easy meal...unless they are made well. A really good sandwich is a thing of beauty ...simple, satisfying and full of wonderful flavors and textures. "The Encyclopedia of Sandwiches" if full of really good sandwiches and covers every imaginable version from A (the All-in-One Breakfast Sandwich) to (almost) Z (the Walleye Sandwich) in all of their mouthwatering glory.

Between the 100+ recipes and the different variations that accompany most of them, it is hard to think that there could be a sandwich out there that is not included in this chunky, packed-full-of goodness little book. Author Susan Russo is a writer for NPR's Kitchen Window and hosts the popular blog Food Blogga. The many gorgeous, drool-worthy photographs in the book are the work of Matt Armendariz from the Matt Bites blog.

In addition to being listed alphabetically, sandwiches are indexed by ingredient, and it was difficult to determine what to make to "road test" this book as everything looked and sounded so good. I put sticky tabs on quite a few recipes like the Banana Bread Sandwich, Vietnamese Bánh Mì, Caprese Sandwich, Crab Melt, Fried Green Tomato BLT, Greek Salad Pocket, Patty Melt, even the Spamwich, the list goes on and on. Finally I decided to go with the sandwich that I kept going back to and looking at, trying to decide if it would actually be good. The combination of peanut butter, dill pickles and potato chips in the Potato Chip Sandwich sounded too intriguing to pass up.


Russo says, "Known as a crisp sandwich in the United Kingdom, a Potato Chip Sandwich is any sandwich that includes an overlapping layer of potato chips. Many people like to match a flavored chip with a particular sandwich, such as barbecue chips on ham and cheddar, salt and vinegar chips on tuna fish and plain chips on peanut butter."

Potato Chip Sandwich

"A Crunchy Salty Guilty Pleasure"

Reprinted with permission from "The Encyclopedia of Sandwiches"

(Makes 1)

2 tablespoons creamy peanut butter

2 slices white bread

4 to 6 dill pickle chips

a layer of your favorite plain potato chips

Spread peanut butter on both bread slices. Place pickle chips on one slice. Top with overlapping potato chips. Close sandwich and enjoy!

*Russo notes, "Layer the chips and gently press the sandwich with the palm of your hand before biting into it. Otherwise you could risk a puncture wound in the roof of your mouth, which will hurt like the dickens when the salt hits it."

Notes/Results: Salty, tangy, creamy, crunchy and surprisingly delicious. Although I love pickles, peanut butter and chips on their own, I was surprised that I liked it in a sandwich as much as I did. Somehow it just works. As Russo says, "It may not be epicurean, but it sure tastes good." My one change was using a soft sliced sourdough instead of plain white bread--no sense in buying a loaf of bread that I won't eat. It is a bit of a salt bomb of course, but the combination is really tasty and somewhat addictive. I have a feeling I will be having some cravings for this one in the future. ;-)

I also tried the Toasted Chocolate Sandwich--although I will confess that I already eat a variation of this one fairly often as a dessert or late night snack. The combination of the dark chocolate with the fruity olive oil and hint of salt is a favorite. In the book, the broiler is used to toast the bread, but I prefer to drizzle it with a bit of olive oil and toast in in a pan--so it is crusty and chewy at once. The chunks of dark chocolate are put on the toasted bread and softened until just melty and spreadable and a very light sprinkle of sea salt tops it off. Pure perfection.

"The Encyclopedia of Sandwiches" is a fun addition to any cookbook shelf. The variety of great recipes, with interesting trivia and history about the origins of the different sandwiches, as well as tips and tricks for making them provide plenty of inspiration for foodies and home cooks and make this an enjoyable read.

Obligatory Disclosure Statement: A copy of this book was provided by the publisher for me to review if I chose to do so but there was no monetary compensations and as always, my thoughts and opinions are my own.

Giveaway Update: Whoops! It's been a crazy week and I forgot I had a giveaway going on. ;-) I will draw a winner and post it tomorrow--so stay tuned if you entered to win "The Provence Cure From the Brokenhearted."

Happy Friday!

Jamie's Avocado, Pancetta & Pine Nut Salad: Making Me Happy with Six Ingredients

Simple dishes with just a few fresh ingredients that come together quickly and taste incredible make me happy--like this delicious Avocado, Pancetta & Pine Nut Salad from Jamie Oliver. Found in an old issue (October 2007) of Delicious magazine, it is my pick for this week's "Happy Days with Jamie" theme at I Heart Cooking Clubs. I love the fact that it has six ingredients, is on the table in a snap, and when served with my favorite soft chewy garlic bread from a local bakery, makes a satisfying week-night dinner.

Jamie says, "This salad is great with warm crusty bread and a lovely glass of wine."

Avocado, Pancetta & Pine Nut Salad

Courtesy of Jamie Oliver, Delicious Magazine Oct.07

(Serves 4)

splash of olive oil

12 thin slices flat pancetta

1/3 cup (50 g) pine nuts

1 Tbsp balsamic vinegar

2 Tbsp extra virgin olive oil

6 ripe avocados, flesh cut into wedges

4 big handfuls baby spinach leaves

Heat a splash of oil in a non-stick frypan over medium-high heat. Fry the pancetta for 2-3 minutes until crispy. Remove and set aside. In the same pan, lightly toast pine nuts for 1-2 minutes until golden.

Make a dressing by whisking the balsamic vinegar and extra virgin olive oil with salt and pepper. Taste to make sure it's balanced--add a little more oil or vinegar if you need to.

Mix the avocado with spinach, pancetta and pine nuts. Season well and drizzle over the dressing.

Notes/Results: So very simple, so very good--the components of this salad work well together, making the most of a few simple ingredients. Of course in my book it is hard to go wrong with pancetta, avocado and toasted nuts, and the simple oil and vinegar dressing lets all of the flavors come out. With lots of crispy pancetta and rich creamy avocado mixed into the baby spinach it is filling and feels like a meal. I like that the pine nuts go right into the same pan where the pancetta cooked to toast up as they take on the delicious flavor of the meat. You could always substitute good bacon for the pancetta and swap out the nuts if you are not a pine nut fan, but the combination really is lovely. It was perfect to toss together in a few minutes for an easy dinner on a busy weeknight and it would also be a great starter for company. I will be making this again.

You can check out how the other IHCC participants found their "Happy Days" by going to the post here and following the links.

What kinds of foods / recipes make you happy?

The Book Tour Stops Here: "The Beauty of Humanity Movement" Book Review with a Favorite Phở & Vietnamese Shrimp Bún

Old Man Hung has a wooden street cart where he has been making the best phở in Hanoi for decades. Although he no longer has a shop, he sets up his stall wherever he can until he is forced to move on, his loyal customers following for their breakfast bowl of Hung's wonderful beef noodle soup. One of Hung's daily customers is Tu'--a young tour guide and the grandson of Dai, an old friend of Hung's and a leader in The Beauty of Humanity Movement. The movement, a group of artists, writers and poets used to gather at Hung's shop in the 1950's before the Communist Party tortured, killed or captured them, sending them to "re-education centers" for speaking out against Ho Chi Min. Maggie, a young art curator who escaped Vietnam with her mother as a child has returned to her birth land from America, looking for information about her father, an artist who disappeared during the war, hitting dead ends until she finds Hung who may have known him. The stories of these three characters intertwine in "The Beauty of Humanity Movement" a beautifully-written book by author Camilla Gibb.

Although primarily set in present day (2007) Hanoi, the book takes us back at times to the decades before and a part of Vietnam's history that I was not familiar with. It starts out a little slowly, but gains momentum as the stories build. The three characters give us different perspectives of Vietnam--Hung has seen the country suffer over eight decades of unrest and change, Tu' finds his (often American) tour groups are really only interested in the history of his country after 1965 and the Vietnam War--the things he learned about in his tourism class, and finally Maggie sees it as an outsider, digging into the past to learn about her father and her roots. Author Gibb's Ph.d in social anthropology is evident as she skillfully illuminates the history, people, food, art and culture of this often mysterious country. This is a curl-up-in-your-favorite-chair, pour-a-cup-of-tea and get-swept-away-kind-of-book that will transport you far away from your everyday world.

Of course one can't help but crave a big bowl of phở when reading "The Beauty of Humanity Movement." As Gibb so eloquently describes, "...you can tell a good broth by it's aroma, the way it begs the body through the nose. And phở bắc--the phở of Hanoi--is the greatest seducer, because of the subtle dance of seasonings that animates the broth. It is not just the seasonings that make the phở bắc distinct, it is provenance, a lesson Hung would happily deliver to anyone who would listen."

I thought about making my own soup but the descriptions of Hung's customers bringing their bowls, spoons and chopsticks to his cart for their daily helping of those rice noodles, thin slices of beef and aromatic broth, made me crave a bowl from one of my favorite places for phở in Honolulu, Hale Vietnam. I used to take a weekly yoga class with a co-worker nearby the restaurant and although I loved the class, my favorite part of the evening was grabbing a take-out order of soup to take home and enjoy. Rather than carting my large favorite blue fish noodle bowl and eating implements to the restaurant and asking them to fill it up like Hung, I brought my order home to photograph and enjoy in peace. ;-)

Opening up the containers and assembling my soup, I was reminded how glorious well made phở broth is and how it elevates the soup to something special. Hale Vietnam's broth is so flavorful, I almost just want to drink it on its own. I ordered my old favorite the #9--a combination of cooked thinly-sliced beef brisket and thinly-sliced rare beef which cooks in the hot broth. I don't like bean sprouts so I leave them out but add plenty of everything else. Heaven! I can almost imagine Old Hung serving me. ;-)

Since I "cheated" and didn't make the Phở--I still wanted to cook a Vietnamese dish for the book and was I craving something fresh and salad-like. I chose Vietnamese Shrimp Bún--a noodle salad, and adapted a recipe I had clipped from Fresh Magazine for a minced pork version and used shrimp instead.

Fresh says, "This street food favorite comes in a multitude of incarnations with toppings ranging from prawn, chicken, beef and even duck, but always features wonderfully fresh salads and herbs. With the sweet, fiery and piquant dressing that the diner mixes through the salad just before eating, this makes for a refreshing light meal."

Vietnamese Shrimp Bún

Fresh Magazine Sept. 08

(Serves 4)

Prep: 15 minutes (+30 min marinating time) Cook: 10 minutes

For the topping:

400 g / 14oz minced pork (I used large shrimp, peeled and deveined)

2 tsp finely grated ginger

2 cloves garlic, minced

2 Tbsp fish sauce

225g / 8oz dried rice stick noodles or vermicelli

1 cucumber, cut into thin strips

2 carrots, peeled and cut into thin strips or ribbons

2 handfuls beansprouts

1/2 head iceberg lettuce, shredded

2 small shallots, halved and thinly sliced

1 red chili, deseeded and finely chopped

1 lemongrass stalk, outer skin and bottom removed, chopped

1/2 tsp sugar

juice of 1/2 lime

large bunch mint. leaves only

large bunch coriander, leaves

For the sauce:

6 Tbsp fish sauce

3 Tbsp rice vinegar

juice 1 lime

3 Tbsp sugar

3 cloves garlic, mince

2 Tbsp finely chopped carrot

2 large red or 2 bird's eye chilies, deseeded if desired and chopped

80g / 3oz salted roasted peanuts, roughly chopped

Directions:

• Place the pork (or shrimp) in a bowl with the ginger, garlic and fish sauce and mix together. Leave to marinate for 30 minutes.

• Meanwhile, place the rice stick noodles in a bowl of tepid water to soak for 20 minutes until softened. Drain well then plunge into a saucepan of boiling water for 1-2 minutes until just cooked through buy still al dente. Rinse well under cold water then drain thoroughly.

• To make the dressing, combine all of the ingredients in a bowl with 4 Tbsp of just boiled water until the sugar has dissolved completely, decant equally into four small dishes and set aside.

• In four large bowls arrange equal amounts of carrot, beansprouts, lettuce, and cucumber. Now divide the noodles between the bowls.

• Heat 2 Tbsp vegetable oil in a large pan or wok and add the shallots, chili and lemongrass, cook for 3-4 minutes, add the pork (or shrimp), cook breaking up any clumps until cooked through. Stir in the sugar and lime juice.

• Spoon the hot topping over the noodles and put the mint and coriander on top. Serve garnished with the crushed peanuts. Pour over the salad and mix well before tucking in.

Notes/Results: Fresh, tangy, sweet and spicy--this dish hits it on all cylinders for flavor. The combination of the noodles and fresh veggies and herbs is satisfying and delicious. The recipe may seem long but it goes together quickly and makes a perfect light lunch or dinner. I paired it with the Asian Corn Soup from yesterday's post and was in flavor delight. I will make this again for sure.

An excellent book, bowl of delicious soup and a fresh and tangy salad--life is good!

For more blogger feedback on this book you can check out the other Book Tour Stops for "The Beauty of Humanity Movement" here.

***Giveaway Reminder***

Don't forget to enter my giveaway of a copy of a great book, "The Provence Cure for the Brokenhearted" by Bridget Asher. Check out my review, a recipe inspired by the book and the details on how to enter here.

Obligatory Disclosure Statement: A review copy of this book was provided by the publisher and TLC Book Tours but I was not compensated for this review or influenced by anyone--as always my thoughts and opinions are my own.

Aloha,

Asian Corn Soup: Light, Healthy and Flavorful for Souper (Soup, Salad & Sammie) Sundays

Even living in a climate where it is warm all year round, spring brings the feeling of wanting to lighten up. For me, in addition to healthier food and cooking it has meant doing little projects around the house like trying to sort and purge some of my stacks of food magazines that have been sitting around for far too long. I'd like to keep them all, but I live in a smallish place and I soon fear that the spare bedroom/office/hoarder storage room where most of said stacks live will likely someday take over the entire house unless something is done. I have been meeting my goal of sorting at least a dozen a week and one result in addition to more floorspace is unearthing some new recipes to try.

This soup recipe is one example--light, healthy and colorful, it's from Cooking Light magazine and Chef Alexandra Jamieson, holistic foods chef and wife of Morgan Spurlock, of "Supersize Me" documentary fame. She is credited with getting him back to health after his 30 day fast food diet with dishes like this one. It's a simple soup and very light, but full of some of my favorite flavors. With a few ears of fresh corn and other ingredients from the farmers market, it was a nice dinner starter for a noodle salad dish you will see on the blog this week.

Jamison says, "If you can't find fresh lemongrass, substitute strips of rind from one-half to one whole lemon. Serve as a side dish with stir-fried tofu and rice."

Asian Corn Soup

Chef Alexandra Jamieson, Cooking Light 11/07

(Yield: 6 Servings / Serving size: about 1 1/4 cups)

4 ears corn

1 tsp canola oil

1 cup chopped yellow onion

4 cups water

2 cups organic vegetable broth

12 sprigs cilantro

5 (1/8-inch thick) slices peeled fresh ginger

1 to 2 jalapeno peppers, seeded and quartered

1 to 2 fresh lemongrass stalks, including bulb end, smashed and coarsely chopped

1 garlic clove, crushed

2 Tbsp fresh lime juice

1/4 tsp sea salt

thinly sliced lime (optional)

thinly sliced jalapeno pepper (optional)

Cut corn kernels from ears of corn; set aside. Reserve cobs.

Heat oil in a large saucepan over medium-high heat. Add onion to pan; saute 5 minutes or until tender. Cut each cob into 3 pieces. Add cobs, 4 cups of water, and next 6 ingredients (through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Strain broth through a colander into a bowl; discard solids. Add corn kernels, juice, and salt to broth; stir to blend. Return soup to pan; simmer 5 minutes or until hot. Garnish with lime and jalapeno slices, if desired.

Nutritional Info: Calories 97 (18% from fat); Fat 19g (sat 0.2mg, mono 0.8g, poly 0.8g); Protein 3.1g; Carb 20g; Fiber 2.6g; Cholesterol 0mg; Iron 0.6mg; Sodium 300mg; Calcium 4mg

Notes/Results: Light and lovely, the broth takes on so much flavor from cooking it with all of the ingredients. The spice from the jalapenos and the tangy lime contrast nicely with the fresh sweet corn. I did add some lemon juice to the rest of the ingredients, but otherwise kept the recipe the same. If you wanted to make this soup more than a starter to a meal, adding some thin noodles, egg, some additional veggies or a little chicken would also be nice. Easy and tasty, with it's fresh Asian flavors and it makes the kitchen smell delicious--I will make it again.




There are a lot of soups, salads and sandwiches waiting in the Souper Sunday kitchen, let's take a look.

Amritha of AK's Vegetarian World made a Creamy Carrot Soup and says, "My husband and I took a pranayam course here in San Diego couple of weeks back. It was for 3 days and of which one day, they provided lunch with us. They had this carrot soup that day which tasted out of the world. We all totally fell in love with the soup. My god! it tasted so good. From then I really wanted to make carrot soup at home and today I made it. It came out very well. I never thought carrot soup would taste so good. Am sure you will all like this too.."

After some nice weather, Janet from The Taste Space had a winter flare up this week so she whipped up a hearty stew and says, "While I am usually leery of making Japanese recipes from a non-Japanese cookbook, I still ventured to make a Japanese Winter Stew I found in Moosewood Restaurant Cooking for Health. ... This is a powerhouse of a winter stew, overflowing with vegetables, yet with the comforting miso taste but zippy from the chili flakes and ginger. It balances out so nicely, which is what Japanese cuisine is all about."

A big Souper Sunday welcome to Candy from Eating Well on the Road, joining us from Northern California and here with a Low Calorie Chicken Tortilla Soup. Candy says, "I'm the "low-sodium low-calorie gal" , so I try to remake favorite recipes to meet our needs. God knows I've had some failures along the way, but my low-calorie Chicken Tortilla Soup is a real winner. ... Now I like things a little on the spicy side, so you might want to cut back on the chili powder and hot pepper sauce if you prefer a milder taste." Welcome Candy!

Debbie from Debbi Does Dinner... Healthy & Low Calorie made a satisfying Summer Squash and Corn Chowder and says, "I love a good corn chowder soup. It's comfort food all the way. Creamy, chunky, warm and hearty! What I don't like is all the calories. This soup is super low calorie and healthy. Instead of potatoes, we have summer squash. My husband never even noticed. No joke. He totally loved this."

Simona from briciole created a colorful Winter Squash and Carrot Soup and says, "I still have some winter squashes in my storage room, so here is another great soup I made with them and with carrots, of which I bought a bunch, greens and all, from the Temescal farmers' market in Oakland, a relatively small market that has interesting vendors and, most importantly, runs year-round. ... I have found that this soup profits from some rest, so I suggest you make it a few hours ahead, then reheat it. Serve with homemade bread and/or cheese crisps. The ones in the photo were made with my homemade Tilsit, which worked nicely."

Debby from A Feast for the Eyes has a hearty Short-Rib Soup with Mushrooms and Israeli Couscous and says, "I love making soups, year-round. It's fun for me to transform leftovers into a delicious soup. When I make pot roast, I always make souI. When I made the short rib recipe, I saved the vegetables that were used in the braising of the short ribs. I cut up the leftover short ribs and set them aside. Truthfully, I liked the soup almost more than the actually braised short rib dinner. The braising liquid is what makes the soup so rich and flavorful."

Another new face this week is Cathy from What Would Cathy Eat? who joins us from New York and with a sunny-hued bowl of Sweet Potato, Apple and Lentil Soup. She says, "I love root vegetable soups, but sometimes I feel like every soup with butternut squash or sweet potatoes tastes the same, with the sweetness of the vegetables being the dominant flavor. This time I wanted to make a more memorable soup, so I combined sweet potatoes with tart apples, leeks and lentils. I have to say, the result was crazy good." Welcome to Souper Sundays Cathy!

Pam from Sidewalk Shoes put her Donna Hay magazine subscription to good use with this beautiful salad. Pam says, "To be able to sit in a comfy chair, with a cup of tea, a glass of wine, or a gin and tonic, and browse through her gorgeous magazine, looking for inspiration and recipes is a joy to me. ... So, anyway, while browsing through issue #14, I found Warm Mushroom and Haloumi Salad with Red Wine Vinaigrette. This was everything I dreamed it would be and more. And let me just say, that the warm vinaigrette may become my signature vinaigrette – it is that good!"

Julie of Little Bit of Everything tried Ina Garten's Chicken Salad recipe this week and says, "I love good chicken salad. Ina's recipe is just that and more, it's a great chicken salad. This salad is delicious served over crispy lettuce leaves or on a delicious homemade bread! In my never ending effort to try and cut out bread whenever I can, I served this over lettuce leaves."

Michelle from Ms. Enplace used a friend's recipe and some garden finds to make this refreshing Citrus Spinach Salad and says, "I love the dressing for this salad--the cinnamon really makes it...and makes it unusual. I also like the pungency of the green onions contrasted with the sweet satsumas (or oranges). And the crunch from the nuts ain't too shabby either."

Having a false start to spring was Lori from Fake Food Free who made this Lemon, Tuna and Chickpea Salad to celebrate. She says, "So this was the plan. A few days ago, when it actually felt like spring, I made a tasty, healthy and refreshing dish that I just couldn’t wait to share with you. I put it off for a bit so I could get some other posts up, then it happened. Winter came back. ... So while this salad did nothing for helping me hold onto spring, maybe it will help you quicken its return."

Joanne from Eats Well With Others offers up a healthy Wheat Berries and Chickpea Salad and says, "I knew this salad was a keeper when I ate it the night before my 20 mile run. And then rocked it. My calves were virtually pain free. ... And then I also ate this salad after the 20 mile run. With an avocado mixed in. Yup. An avocado. A whole avocado. Gotta eat back those calories somehow! Which is also proof that this salad is totally versatile. Whatever veggies you have, just throw em in! And then relish in how many vitamins and minerals you've practically injected into your body. Yeah, you're virtuous. And you know it."

girlichef reviewed a sandwich cookbook and tested the classic Patty Melt this week. She says, "I have had a Patty Melt before...many times throughout the years, but I don't think I've ever actually made one at home. Why!? So simple. So perma-grin inducing. So tasty. The only thing I did different is add a bit of "sauce" to moisten it all up a bit and add an extra hit of flavor. That's how I've always eaten them, so yes, that's how I like 'em."

Our final new blogger to welcome today is Martha from Seaside Simplicity, blogging from Florida with a sandwich offering this week, these decadent Italian Hotdogs. Martha says, "This is one I got from my late father in law almost 20 years ago. I actually thought he made it up until today. I Googled it to see if Italian hot dogs like we make them are something that's really out there - yes they are! I had forgotten all about these until a few days ago. It's been requested by all that these be put on the menu plans on a regular basis, they loved them!" Welcome Martha!

And there you have it--plenty of wonderful soups and salads and a couple of yummy sandwiches too. Thanks to everyone who joined in this week, especially our new faces--if you get a chance, please pop by their blogs to say hello.

***Giveaway Reminder***

Don't forget to enter my giveaway of a copy of a great book, "The Provence Cure for the Brokenhearted" by Bridget Asher. Check out my review, a recipe inspired by the book and the details on how to enter here.

Whether it is still crazy winter weather or spring has sprung in your neck of the woods, have a fabulous week!

Healthier Banana-Oatmeal-Chocolate Chip Cookies (with Oatmeal): A Guilt-Free Vegan Treat

Sometimes, even when you want to be eating healthy, you need a little something sweet and baked like these vegan Banana-Oatmeal-Chocolate Chip Cookies. These are from a recipe I pulled from Health magazine a while back and "found" the other day when I was looking through some recipe clippings. They are from Bethenny Frankel, who although I find somewhat annoying to watch and listen to on the Bravo channel, I will readily admit, makes a darn good vegan cookie.

There's no "java" in the cup--it's hot chocolate with coconut milk, but I had not used my old Starbucks mugs lately and they make me smile...

I did make a few changes to the recipe--adding some unsweetened coconut, a bit of wheat germ to add a few more nutrients, swapping out the raw sugar for some agave syrup I had in the pantry, and exchanging vanilla coconut milk for the soy milk. My changes are in red below.

Banana-Oatmeal-Chocolate Chip Cookies (with Coconut)

Adapted from Bethenny Frankel, Health Magazine 11/08

(Makes 16 Cookies)

Prep: 10 Minutes / Cook: 25 Minutes

1 cup oat flour

3/4 cup old-fashioned rolled oats

1/2 tsp baking powder

1/3 tsp baking soda

1/2 tsp salt

1/2 cup raw sugar (I subbed 1/3 cup agave syrup)

1/3 cup canola oil

1/3 cup plain soy milk (I used vanilla coconut milk)

1/2 tsp vanilla extract

1/2 ripe banana, cut into small pieces

1/4 cup chopped walnuts or other favorite nut

1/3 cup semi-sweet vegan chocolate chips (such as Tropical Source) (I used Enjoy Life vegan mini chips)

(I added 1/3 cup unsweetened coconut)

(I added 2 Tbsp wheat germ)

Preheat oven to 350 F.

Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in bananas, walnuts, and chocolate chips.

Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.

Nutritional Info: Calories 138; Fat 8g (sat 1g, mono 4g, poly 2g); cholesterol 0mg; protein 2g; carbohydrates 16g; sugars 9g; fiber 1g; iron 1mg; sodium 114mg; calcium 16mg.

Health Notes: Use this cookie base (minus the last 3 ingredients) as a blank canvas for other flavor variations. So instead of using bananas, walnuts, and chocolate chips, try one of the following:

• raisins and a pinch of cinnamon
• dried blueberries with raw sugar sprinkled on the cookies
• dried cranberries 1/2 teaspoon orange extract
• slivered almonds and 1/2 teaspoon almond extract

Notes/Results: Soft, chewy and tender--like a cross between a cookie and a muffin. These are really good cookies, vegan or otherwise, and totally hit the spot for that sweet craving--especially with a cup of hot chocolate made with coconut milk. It's also a good "breakfast" cookie. ;-) I liked the changes I made--the cookies were not too sweet and the coconut and wheat germ added good texture. I did bake mine only about 19 minutes--as I like my cookies softer rather than brown and crispy. Frankel suggests using the basic dough as a canvass for different ingredients and I think they would be fun with some dried tropical fruit and the coconut, or maybe chunks of apple and cinnamon. A great little, not-so-guilty treat and one that I will make again.

***Giveaway Reminder***

Don't forget to enter my giveaway of a copy of a great book, "The Provence Cure for the Brokenhearted" by Bridget Asher. Check out my review, a recipe inspired by the book and the details on how to enter here.

Happy Weekend!