Category Archives: On the Back of the Stove

Soup is a staple at our house, and whatever is on the back of the stove is served for lunch and sometimes as a first course at dinner. Soup is nutritious, delicious and really easy to make.

Witches Bread Bowl

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I wanted to do something special for Halloween this year and I was looking at pumpkins. Now I confess to being the world’s worst pumpkin carver, so I thought I’d try something I’m better at: bread and soup.

I ran across a recipe for black bread that really piqued my interest. Most black bread recipes are really dark brown and I was looking for a real black bread. Here is the recipe I came up with for my experiment.

Black Bread

I decided to use my best go-to bread recipe as a base.

  • 1 cup warm water (110-115 degrees)
  • ½ cup applesauce (this replaces the oil. You could also use strained prunes in a pinch but applesauce is nicer)
  • 1 1/2 tablespoons yeast
  • Mix and let stand for 10 minutes.  Then add:
  • 1 teaspoon salt
  • 5 cups all-purpose flour
  • 2 tablespoons finely ground food grade activated charcoal (I ordered mine online). However if that idea is too far a reach you can combine equal amounts of red, blue and yellow food coloring.

You can use a stand mixer for this.

In a bowl combine warm water, applesauce and yeast. Mix and let stand for 10 minutes or until the yeast has bloomed. In a large bowl, combine dry ingredients (including the charcoal).   Add the yeast mixture into the dry ingredients and mix thoroughly.

In the mixer bowl you can knead the bread (8-10 minutes is ideal). Knead until the dough is smooth and elastic.

Put the dough in a greased bowl, cover and let rise until it is double in size.

Bake in a 350 degree oven for 45-50 minutes.

While the bread is rising it’s time to make the soup, creamy pumpkin soup, of course. I encourage you to make this the day before.

Creamy Roasted Pumpkin Soup with Coconut Milk

You will need one smallish pie pumpkin (Sugar Pumpkins). I won’t bore you by making you watch me cut and clean the pumpkin. We all know it’s a struggle just to cut the thing in half. Save the seeds for roasting.

Place the halves face down on a silpat mat or foil or parchment paper. Roast in a 350 degree oven for 55-70 minutes or until you can pierce it easily with a fork.

Let the pumpkins cool and scrape the pulp into a bowl. I like to puree the pumpkin ahead of time using a stick blender. You can store it in the fridge overnight.

While the bread is baking, start the soup. You will need 1 cup of water or vegetable stock, 1 cup (about 3/4 can) of full fat coconut milk, spices.

In a sauce pan combine the pumpkin puree with the stock or water and heat. Pour in the coconut milk and stir. Continue heating and stirring until smooth and creamy. Seasoning are a matter of taste. I used salt, pepper, turmeric, smoked paprika and garam masala, but you can use any kind of seasoning that you like.

Considering that this is my first bread bowl, not too bad. The soup was warm, slightly spicy and just the thing after a night of trick or treating. Enjoy.

Green Beans, Potatoes and Onions

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It’s been quite a while since I wrote a blog post, and I apologize to those of you who have been visiting my site and finding nothing new. The holiday season was really hectic and I’m finally catching up. Midwinter has settled in for most of us and the gray skies and cold temperatures mean that it’s crock pot time. I know, everyone is all excited about that Instant Pot they got for Christmas, but I’m still attached to my crock pot. I just love walking through the kitchen and inhaling those delicious smells that leak out from under the lid.

One of my very favorite winter time crock pot meals is something from my childhood. My grandmother used to make a big pot of green beans, potatoes and little onions and let them simmer on the stove all days. Of course, her version contained a chunk of salt pork so I’ve updated my recipe to be completely vegan. This is a pretty simple dish, so let’s get started.

The ingredients are green beans, small potatoes, frozen baby onions and tomatoes (I used canned).

I used fresh green beans but frozen work just as well and you could even use canned.


Cut the potatoes into halves or quarters depending on how large they are. I used Yukon Gold because they hold their shape better, but you could also used the small roasters that come in a little bag.

Dump in the frozen baby onions (I guess they call them cocktail onions). Add water or vegetable stock just to cover. Season with salt, pepper and thyme or whatever herbs you like.

Add in a can of whole tomatoes. Cover and set low for 6-8 hours. I know that seems like a long time, but this is a southern style dish and it needs to cook low and slow. Check at 6 hours and if it’s nice and stew like, add a drop or two of Liquid Smoke to give it that smoky pork flavor.

Set out the bowls and some homemade bread and you’ve got a real winter time treat.

Elaine in the Kitchen has Lots of News!

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Sometimes you have to celebrate your own accomplishments, so I’m proud to announce that my book,Pantry Magic – Making and Using Fruit and Vegetable Powders is now available in paperback on Amazon and I hope to have the Kindle edition up soon. (See the Amazon Icon on the sidebar).I had a lot of fun writing it, and I hope that all of you will check it out and, of course, buy a copy. (How’s that for blatant self promotion)!  Seriously, I’d love to get your feedback.

But there’s more. Last summer I opened an online store at Etsy.com, and I’m happy to say that I’m getting lots of interest in my Fruit and Vegetable Powders. https://www.etsy.com/shop/ElaineintheKitchen?ref=hdr_shop_menu

Sales have been particularly good since the Holidays and I’m looking forward to adding some new items: Meyer Lemon Zest, Roasted Red Bell Pepper, and Sweet Orange Zest.

I’m sure some of you have noticed that I’ve been doing some rehab work on Elaine in the Kitchen’s Facebook page as well as the website.  I’ve also got some great recipe ideas for future posts and I should have a new one starting next week.  Thanks to all of you who have been checking in on Elaine in the Kitchen in the meantime.

Whew!  I think I’ll have some tea and lemon cookies.

∈

Rainy Day Mushroom Soup and Vegan Welsh Rarebit

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It’s the first week in April and it’s snowing outside, not a lot, just enough to let you know you shouldn’t put your heavy coat away.  So, I’m going to make some warm, silky, autumn tasting cream of mushroom soup.  Mushroom anything is delicious, and a big pot of soup is just the beginning.  After today, I’ll make some of the leftover soup into a sauce for pasta, and the day after that I’ll smother a baked potato with it, and if anything is left just throw it in the freezer for your next casserole.  I guarantee that once you make this at home, you’ll never buy that disgusting canned stuff again.

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Creamy Mushroom Soup

  • 3 cups fresh button mushrooms, brushed clean and quartered
  • 1 cup reconstituted shitake mushrooms, chopped
  • 1 medium large onion (about 1 1/2 cups) chopped
  • 2 cloves garlic, minced
  • 4 cups of stock, vegetable (mushroom is best)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon mushroom powder*
  • Add salt and pepper later to taste
  • 2 tablespoons low sodium soy sauce, or Braggs aminos (Worchestershire works too)
  • 3/4 cup cashew or coconut cream (use any milk or cream you prefer).
  • 1 tablespoon plain yogurt or sour cream

You’ll need:

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Directions:

In a soup pot, gently sauté the onions, garlic and mushrooms until they are soft.  Add the parsley, thyme and paprika. *I also add a blend of dried mushroom powder that I make.  It just adds some extra depth and yumminess but it’s not necessary.

Now add the stock and bring to a boil.  Lower the heat and simmer for about 20 minutes.

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Add the salt and pepper to taste.  Pour in the cream or milk and stir until thoroughly combined.  Heat through.  Turn off the heat and let it rest for about 5 minutes.  Ladle into bowls and top with a dollop of sour cream or plain yogurt.

Quick Vegan Coconut Cheese

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I’ve tried a fair number of vegan cheeses with varying success.  Unfortunately, I don’t have pictures of the process.  This isn’t exactly cheese as I think of it and I wouldn’t recommend it for a sandwich, but it’s delicious and definitely meltable.  It’s the perfect topping for vegan Welsh rarebit to accompany my big bowl of Creamy Mushroom Soup.

  • 3 Tablespoons nutritional yeast
  • ½ teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • pinch cayenne
  • juice of ½ lime or 2 tablespoons rice vinegar
  • 1 can coconut cream (I think Savoy is best, no added ingredients)
  • 1 ½ tsp agar agar powder
  • 2 Tablespoons tapioca starch mixed in ¼ cup water to form slurry

Pour coconut cream into a saucepan and stir in agar agar.  Add salt, turmeric, paprika and cayenne.  Stir to combine.  Add lime juice or vinegar and bring to a boil, stirring constantly until smooth and slightly thickened.  Stir in the tapioca starch slurry and stir vigorously until silky smooth and thickened.  Pour into molds (I’ve found plastic works really well).  Chill in refrigerator for 8 hours until firm.

*Fermented Coconut Cheese:  Follow the directions above.  Let cook slightly and stir in the contents of 1-2 probiotic capsules.  Pour into molds and let ferment on the counter top for about 6 hours.  Chill in refrigerator for 8 hours until firm.

Vegan Welsh Rarebit

I’ve eaten this for breakfast, lunch, and late night snacks.  It’s a great accompaniment for soup or salad.

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Take one slice of Ezekiel bread (or some other hearty grain bread).  Spread some coconut oil on one side.  Put in a cast iron fry pan with the oil side down.  Put two 1/2 inch thick slices of vegan coconut cheese on the top and put under the broiler for about 5-7 minutes or until the cheese turns a nice dark brown on top.

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This made my gloomy day all better.  Try it and enjoy.