Wednesday, August 5, 2009

More summer vegetarian recipes

Creamy Walnut-Mushroom Soup with Thyme

Mushroom soup in summer? Try this recipe and you'll be sold on the concept.

Ground walnuts provide a creamy, filling soup base that compliments the flavors of a marinated mushroom topping. This recipe, from Vegetarian Times, calls for easy-to-find cremeni mushrooms, but feel free to make the recipe with wild mushroom varieties from your local farmers market.


10 cremeni mushrooms, sliced 1/8 inch thick (2 cups)
1 Tbs Braggs Liquid Aminos
2 tsp fresh thyme leaves, plus more for garnish


1 cup raw walnuts (4 oz)
1/4 cup olive oil
1 clove garlic, minced (1 tsp)

1) To make topping, toss together all ingredients in bowl. Marinate 15 minutes, or up to 12 hrs.

2) To make soup, blend walnuts, oil, garlic and 2 3/4 cup water in blender until creamy. Season with salt and pepper if desired.

3) Ladle soup into bowls and garnish each serving with topping and thyme leaves.

Serves 4, Vegan, Gluten-Free, 30 minutes or less.

per 1-cup serving:

294 calories
5g protein
30g fat (3g saturated fat)
5g carb
0mg cholesterol
168mg sodium
2g fiber
1g sugars


From the cookbook of Athens' most fabulous restaurant, The GRIT, comes this gem. (No nutritional information available for this one.)


While this classic grain dish is traditionally made with #1-or-#2-size bulgur wheat, The Grit uses #3, a much larger grain. This makes for a distinctive version of tabouli, unusual but very enjoyable. Finely shredded ingredients in this recipe are best prepared with a shredding plate or blade in the food processor.

At The Grit, this salad is served on a bed of greens with their wonderful Lemon Tahini Dressing. (But any tahini-based dressing is fine and will work; I've also used miso-based dressings.)

2 cups (#3) bulgur wheat
1/3 cup freshly squeezed lemon juice
2 Tbsp rice wine vinegar
2 cups boiling water
1/4 cup finely shredded seedless cucumber
1/4 cup finely shredded red radish
1/4 cup finely shredded carrot
1 large punch fresh parsley, stems removed, finely minced
2 green onions (dark green parts only), finely minced
3/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cumin powder
1/4 tsp granulated garlic

In large bowl, combine bulgur wheat, lemon juice and vinegar. Add boiling water until just covered and let sit until water is fully absorbed and bulgur is tender to the bite (approx 30-45 minutes). Cool completely.

Add remaining ingredients and toss together until thoroughly mixed. Cover and refrigerate--chill well. Serve alone or over salad greens (my favorite way!).

6 servings. Vegan.


white rabbit said...

Braggs Liquid Aminos???


Sounds like something banned under the Geneva Conventions ;)

DaisyDeadhead said...

Sorry, I assumed everybody knew! (Sometimes I forget that I work in Ground Zero of the organic food industry!) The Bragg family is pretty famous in my business.

'Braggs Liquid Aminos' is basically soy sauce, without the nasty gunk and preservatives in it:

Bragg Live Foods

white rabbit said...


Now I know - a quick google reveals that Bragg Liquid Aminos even has a UK supplier (just the one but there ya go!) ;)

D. said...

Hmmmmm. I actually have most of that stuff lying around the house. Well, not the Liquid Aminos, and I'd use more garlic, but if I didn't have to eat this stuff I made yesterday for the Neighborhood Night Out (huge amount of pasta, bell peppers, summer squash, and scallops) in the next couple of days, I'd get right on it.

John Powers said...

I love Tabouli and also like the courser grind. One technique I learned from a Lebanese friend's mother I don't always do, but works well. After the boiling water poured over the bulgur has cooled, take fist fulls of it an squeeze any remaining moisture out.

Probably doesn't make much difference for this recipe because there are so many vegetables in it. But it makes for a very fluffy Tabouli when make with lots of parsley.

JoJo said...

It's so much easier to buy the box of tabouli and make it w/ hot water, lemon juice & olive oil, and add my own veggies to it! lol I'm always looking for a shortcut when it comes to cleaning and cooking.

Meowser said...

Careful with raw wild mushrooms! I got some morels from the farmer's market a couple of years ago, ate one little piece raw and another one half-cooked -- and three hours later, I was puking my head off. I found out that this is a common digestive reaction to a lot of raw mushrooms, although I've eaten raw creminis, portabellos, and straw mushrooms with no trouble. I just got some shitakes the other day, and am experimenting with eating a tiny piece raw and seeing how my stomach handles it before proceeding any further. said...

In my opinion everyone must look at it.