Sweet Potato Soup

Ingredients

2 tsp olive oil
1 small onion, finely chopped
2 tsp cumin
2 tbsp curry powder
1 pound bag of baby carrots
1 pound sweet potatoes, peeled and cut into 1-inch pieces
3 1/2 cups fat-free, low sodium chicken or vegetable broth

Preparation

Heat oil in a large Dutch oven and saute onion until softened. Stir in cumin and curry powder and cook for 1 minute. Add carrots, sweet potatoes and chicken broth. Bring to a boil, then cover and simmer until vegetables are tender, about 20 minutes.
When cool, transfer vegetables to a blender and blend until smooth, working in batches. Return to Dutch oven to reheat.

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Miso Soup with Sweet Potato Dumplings

1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced

Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

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Tofu Recipes

Baked Tofu
Slice tofu into about half inch slices. Place on nonstick baking tray so they are pretty crowded. Then pour over them the yummy soy sauce marinade. No need to pre-marinate. Bake for about 1/2 hour at 400degrees F. Its crunchy on the outside and soft on the inside and delicious.

6 Tbs soy sauce
2 tsp honey
2 tsp balsamic vinegar
1 1/2 Tbs grated fresh ginger
1 tsp minced garlic

16 ounces firm tofu
4 Tbs. fresh lime juice
4 Tbs. soy sauce
1 tsp. honey
1 tsp. minced fresh gingerroot
1 tsp. minced garlic
1 tsp. chili sauce

Slice the tofu into 4 slices lengthwise. Set aside.In a flat pan or nonstick baking dish just large enough to hold the slicesin a single layer, combine the lime juice, soy sauce, honey, ginger, garlicand chili sauce. Place the tofu in the marinade and refrigerate for atleast 2 or up to 6 hours, turning occasionally.Preheat the oven to 350F.Remove the dish from the refrigerator and bring to room temperature. Bakefor 45 minutes.

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Vegan Dressings

Potato based Lemon Miso Dressing

2 ounces cooked potato
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary.

· 2 tbsp balsamic vinegar
· 1/4 cup olive oil
· juice of one orange (approx 1/4 cup)
· 1/2 tsp salt
· 1/4 tsp pepper

1/2 olive oil
1 minced garlic clove
1/4 cup fresh lemon or lime juice
1/4 teaspoon salt
1/4 freshly ground pepper
1/4 leaf thyme (dried)

1/2 cup olive oil
zest and juice of 1 medium lemon
1/4 cup balsamic or red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons whole seed mustard
1 tablespoon tahini paste
1 1/2 tablespoons sesame seeds
1 clove garlic, crushed
1/2 cup chopped parsley

3/4 cup salad oil
1/4 cup orange juice
3 tablespoon lime juice
2 tablespoon raw sugar
2 tablespoon raw apple cider vinegar
1/2 teaspoon salt
1/8 teaspoon paprika
3 tablespoon chopped fresh mint

1/2 cup rice vinegar
1/4 cup liquid sweetener of choice
1/4 cup olive oil
1/2 cup peanut butter
2 tablespoon soy sauce, OR tamari
1/2 teaspoon red pepper flakes
3-4 cloves garlic
1/2 bunch fresh cilantro

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Tahini Dressings

2 tablespoons + 2 teaspoons olive oil
3 cloves garlic, chopped
1/2 cup tahini
2 teaspoons balsamic vinegar
1/2 tsp salt
fresh black pepper (a couple of dashes)
juice of 1 lemon
1/2 teaspoon paprika
1/4 cup lightly packed fresh parsley
1/2 cup cold water

1/3 cup well-stirred tahini (Middle Eastern sesame paste)
1/3 cup water
1/4 cup plus 1 tablespoon fresh lemon juice
2 garlic cloves, chopped
3/4 teaspoon salt
1/4 teaspoon sugar (optional)

1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
2 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne

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Miso Dressings

2 tbsp of light miso
4 oz. of silken tofu
1/3 c. of orange juice
1 tsp. of soy sauce
1 tsp. of brown sugar
1 tsp. of dark sesame oil
1 tbsp. of rice vinegar
1 tbsp. of chopped scallions
2 tsp. of grated gingerroot

1/8 cup miso
3 tbls soy sauce
1tbls sesame oil
2 tbls rice vinegar
3 tbls sesame seeds


Miso 1-1/2 cups
Water 1 cup
Fresh ginger, grated 2 Tbsp.
Lemon juice 1 cup
Sugar 1 cup
Vegetable oil* 1/2 cup
Lemon peel, grated 1 tsp.

1/3 c. peanut butter
1/3 c. vegetable oil
2 tbsp. vinegar
2 tbsp. sugar
3 tbsp. Miso

2 tsp. brown rice miso
1/4 c. red wine vinegar
2 tbsp. lemon juice
1 sm. clove garlic, crushed in a press
Freshly ground pepper, no salt
Dash of each dry mustard, paprika, oregano
2 tsp. fresh basil
2/3 c. olive oil

6 tbsp. salad oil
2 tsp. miso
1/2 clove crushed garlic
Dash of powered or fresh grated ginger
Dash of dry mustard
2 tbsp. rice vinegar or lemon juice
1/4 tsp. sesame oil
1 tsp. Sugar

3 tablespoons miso
1 teaspoon brown sugar
2 tablespoons vinegar
1 teaspoon soy sauce
2-3 tablespoons dashi (or water)
1 teaspoon sesame seed (ground)

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