Meatless Monday: Plant-Based Challenge Wk3

When you come to appreciate the wisdom of planning ahead because a) you get sick and b) you hadn’t planned adequately enough…

I enjoy meal planning and prepping on Sundays. But last Sunday would be followed by a day-off Monday, so less need. Plus, I felt slightly under the weather, so napping took priority.

Hence the week began with easy food: pasta with marinara (I didn’t roast, just sauteed All the Veggies, added a jar of ready-made sauce + spinach until wilted, then pureed) and bean dip that we folded into whole wheat tortillas with shredded lettuce, tomatoes, and more salsa for burritos. Oh, and yummy pumpkin smoothies for breakfast, sweetened with soaked dates rather than molasses.

By Wednesday, the bug had fully infested my system and I ended up in Urgent Care – bleh. And this is when I recognized how wise it would be to stock the freezer with yummy leftovers for just such a time… I needed to take meds with food, so toast with nut butter saw me through. One afternoon I warmed some veggie broth, added brown rice from the fridge and frozen peas, and seasoned with a little low-sodium soy sauce & a squeeze of fresh lime juice, my quicker-than-quick version of ramen.

Thankfully, the drugs are working and yesterday I got back at the meal prep. I bought a 2-lb. bag of cubed butternut squash (I know, bad for the environment, but grace…), bigger than I needed for the farro-kale soup I’d been craving. I roasted it all anyway (no oil, just Trader Joe’s 21 Seasoning Salute).

Once I’d made the farro-kale soup, I used the remaining squash to make my first-ever attempt at butternut squash soup:

2 c butternut squash, cubed
1/2 large yellow onion, diced
2 cloves garlic, minced
1 large carrot, diced
1/2 large russet potato, diced
4 c veggie broth
Trader Joe’s 21 Seasoning Salute, to taste
1 tsp dried thyme
other spices, to taste
toasted pumpkin seeds or fresh herbs, optional

Add squash to a roasting pan and sprinkle with 21 Seasoning Salute. Roast for 25-30 minutes at 400. Remove from heat.

In a large stock pot, saute onion for 3 minutes; add garlic, carrot, and potato and continue sauteing for 2-3 more minutes. Add veggie broth as needed to keep veggies from sticking and to deglaze the pan. Add squash, veggie broth, and thyme. Simmer for 10 minutes. Test potatoes and continue cooking as needed until potatoes are easily pricked with a fork. Remove from heat and allow to cool slightly. Use an immersion blender to puree. Taste and adjust seasonings. I don’t like my squash to be too sweet, so I added a sprinkle of red pepper and curry powder; if you like sweet, try nutmeg. Top with toasted pumpkin seeds or chopped fresh herbs as desired.

My soup wasn’t the gorgeous orange color I expect with butternut squash soup, but I attribute that to the roasted and sauteed veggies. Still, it tasted so cozy-comforting. And now I have two different healthy soups to see me through until we go veggie-crazy on our meatless Thanksgiving Day feast. Yum-O!

Meatless Monday – Farro & Kale Soup

A friend sent the best kind of text. She asked when I could be available to come for dinner; she had a vegan recipe she wanted to make for girls’ night. Count me in!

She set the table with a charming quilt she’d made and heirloom china, beautiful plates with a raised spot for a tea cup in which she served soup. She had veganized a recipe she’d tried a few times to good results, and we went back for more and more and more–dainty cups couldn’t contain enough hearty veggie goodness. The kale for the soup came from her garden; so did the lettuce in the salad, to which she added strawberries, walnuts, and avocado. Another friend came straight from her shift at a local winery toting a couple of bold reds. With inviting hospitality, good friends, delicious food and drink, this weeknight could not have been any better.

Before grocery shopping this weekend, I noticed that the weather report indicated another cold front approaching. Indeed, today on this first day of spring the skies have again turned gray and wet, which makes it a perfect soup night. I bought butternut squash, already cubed because I couldn’t find whole, but forgot the kale. Imagine my delight when I came home to find a bundle of fresh kale on my doorstep, yet one more gift from my friend.

Farro & Kale Soup
Serves 6

1 Tbsp olive oil
2 c butternut squash, peeled & cubed
pepper/Trader Joe’s 21 Seasoning Salute, to taste
1 medium yellow onion, finely chopped
2 garlic cloves, pressed
1 c farro
6 c reduced sodium vegetable broth (I use Better Than Bouillon reduced-sodium vegetable base)
1 28-oz can diced tomatoes with juice
1 tsp dried thyme or 1 Tbsp fresh thyme
1/2 tsp Trader Joe’s 21 Seasoning Salute
2-3 c kale, spines removed & leaves chopped

On a roasting  pan, drizzle cubed squash with oil and sprinkle with pepper and 21 Seasoning Salute (or other no-salt herb mix). Roast for 25-30 minutes at 400 degrees. (Note: you could skip this step, but roasting brings out so much fabulous flavor that I think it’s worth it. If you add squash straight to the pot, you might need to add another 5 minutes or so to the total cooking time).

In a large stock pot, saute onion for 2-3 minutes until softened. Add garlic and saute 1 minute. Add farro and toss to coat. Add broth, roasted squash, tomatoes, and spices. Bring to a boil, then reduce heat and partially cover, simmering until farro is cooked, about 25 minutes. Stir in kale and simmer until wilted, about 2 minutes (if you’re not serving right away, you can add kale and remove pot from heat; leave covered until ready to serve). Adjust seasonings to taste.

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