Onion Soup


I used to love onion soup and I hadn’t thought about making it at all, really. But I have been experimenting with baked onion rings and because I want big fat onion slices to bread and bake, I had lots of awkward sized onions left over. And that inspired this soup.

I toast up a big piece of homemade bread, top it with Kite Hill cheese and gently lay it on top of the soup. Then I wait a few minutes before I eat so the bread has time to absorb the soup on the bottom side. The contrast is just wonderful!

makes 2 nice sized bowls

1 big white onion
1 clove of garlic
3 sprigs fresh thyme
2 teaspoons sherry vinegar
2 cups filtered water
Salt, a pinch
Freshly ground black pepper
Fresh bread
Kite Hill cheese, either soft ripened or ricotta

Slice the onion into rings, kind on the thin side. Place them into a soup pot and cook over medium heat. The goal is to caramelize the onions so they are brown and delicious.

When they are nice and brown, press the garlic over the onions and mix in. Cook for a minute. Pull the thyme off the sprigs and add to the onions along with the the vinegar and water. Season with a pinch of salt.

Bring to a boil and cook for 15 minutes or so.

Toast the bread and top with cheese. Ladle the soup out into two bowls and gently lay the toast on top. Grind some fresh pepper over the top. Enjoy!

Moroccan Tofu & Vegetables


I love the website and mobile app from Happy Cow – it helps us find vegan eats wherever we go. We have been lucky – we found so many great vegan places including Nucleus Foods in Luzerne, PA. I recently received a cookbook compiled by the site. It is chock full of interviews with the owners of top-rated restaurants from all over the world – Israel, Europe and the U.S. It is interesting to see what is happening on the vegan scene outside of NYC!

There is a recipe for Moroccan Tajine from SunCafe Organic in Los Angeles. I love the concept and flavor profile but I adapted it to fit my cooking style – almost one pot and super easy. This dish was a big hit and has become a staple dinner in my house! Tonight I served it over rice. Couscous, polenta, or potatoes would work equally well.

Serves 2

1/2 block of extra firm tofu
2 carrots
4 scallions
1 clove of garlic
1/2 regular size zucchini
1/2 of an apple
1/2 cup frozen peas
Water, for sautéing
2 tablespoons sesame seeds, optional
1/2 cup cashew milk *
The juice of 1/2 lemon
1/4 teaspoon cinnamon
1/4 teaspoon paprika
Fresh dill, about 1 tablespoon **
Salt, to taste

* Cashew milk thickens as it cooks. If it gets too thick for your liking, add a few tablespoons of water. Make your own cashew milk by adding 1 cup of cashews to 3 cups of filtered water into the Vitamix and let it rip until blended. If you don’t have a Vitamix soak the cashews for at least 4 hours or soak them for 10 minutes in boiling water. Drain the soaking water or cooking liquid and use fresh filtered water to make your milk. Save the rest for tomorrow’s breakfast.

** If you only have dried dill, use about 1/2 tablespoon, but adjust to your liking.

Prep everything. Cut the tofu into small cubes. Slice the carrots into half moons. Cut the scallions into rounds, using the white and green parts. Press the garlic. Dice the zucchini and apple. Defrost the peas. Chop the dill if using fresh. Save some extra dill and scallions for garnish.

In a small steamer, steam the carrots until just soft, easily pierced with a fork.

At the same time, drop scallions, garlic and zucchini into a pan with sides. Add a few tablespoons of water and cook on medium heat until the zucchini is bright green. Add the carrots, apples and peas and tofu. Cook for a few minutes to heat the tofu and soften the apples.

Add the sesame seeds, dill, cinnamon and paprika and gently mix with a wooden spoon. Add the cashew milk and fresh lemon juice and gently mix again until everything is coated. Continue to cook on medium to low heat until the sauce is bubbling and it smells delicious.

Sprinkle with dill and scallions for garnish. Enjoy!