the green zebra is an interesting variety.  they are grouped in with the other heirloom tomatoes but they are actually a hybrid of two different heirlooms.  and because heirloom means that the seeds come from pure strains – in other words, they have not been crossed with another variety – by crossing two heirlooms it actually yields a non-heirloom.  kind of like how multiplying two negative numbers makes a positive one.  does that make sense?  it doesn’t really matter anyhow, all you need to know is that these little guys are really tasty.  they are mild and not too sharp like more traditional tomatoes, more light with a very subtle hint of citrus.

i didn’t pay much attention to them the last few years, obsessing instead over purple cherokees, hawaiian pineapples and the japanese tomatoes.  but this year they have really pulled ahead.  and while i’ve been mixing up a bunch of gazpacho, i usually just tossed all different varieties together.  using just these little green ones makes a cool looking green soup that is lovely, tasty and refreshing on the summers days we’ve been having here.  toss in some bell pepper and cucumber and this is one easy and tasty way to get your veggies!

but you better make it quick, i was a little behind in getting this post up so the end of heirloom tomato season is upon us.

green zebra gazpacho
about 1 lb green zebra tomatoes
1 yellow bell pepper
2 small persian cucumbers
4 scallions
2 cloves garlic
the juice of 1 lime
2 tbsp honey
3 tbsp extra virgin olive oil
sea salt to taste

cut the stem off the cucumbers and chop into a few chunks, same with the tomatoes.  remove the roots of the scallions and coarsely chop those as well.  skin the garlic cloves and crush with the side of a knife.  and cut the flesh off the bell pepper, leaving the stem and seeds behind.

combine all ingredients in a blender or food processor and blend to your desired consistency.  i only blended for about 10 seconds so there were still little chunks, a really great texture.

you can make this fresh or one day ahead of time (it does let the flavors blend well if you chill it over night) but don’t let it sit in the fridge much longer than that because all the ingredients are all so fresh they might spoil.

delicious served with a little greek yogurt or sour cream, and/or topped with fresh avocado slices.  you could also blend in cilantro, basil, stone fruit or summer squash for your own version.  you can’t go wrong with fresh summer produce!

yields 3-4 servings

when zucchini first appeared at the farmers market again this year – after a long an cold winter filled with endless root vegetables, oranges and kale – i literally squealed with glee.  for some reason i could care less about summer squash all of last year, but as soon as they went out of season i got some serious cravings that lasted all winter.

i know zucchinis and all other summer squashes can be pretty neutral, but i think it’s the texture that makes them so appealing.  you can eat them raw or cooked; roasted, fried, grilled or boiled; whole or blended, they are good every way!  so versatile and so abundant during the warm months, if you are at a loss as to what do to with them then try this simple soup recipe that employs roasting the zucchini with fresh rosemary and blending with some sauteed onion and garlic, no stock needed!

roasted zucchini and rosemary soup
about 2 1/2 lbs small-medium zucchini
1/4 c extra virgin olive oil
about 1 tbsp fresh minced rosemary
1 tsp salt
1 medium onion (about 3/4-1 lb)
1 fresh green garlic – or whole head of dried garlic
1/2 tsp dried dill
1/2 tsp dried oregano
1/4 c sherry wine – or any other white wine
1 1/2 c water

preheat your oven to 400F

start by roasting your zucchini.  i used smaller ones so it was easy to just split them down the middle and roast the halves.  bigger ones might have to be sliced even thinner.  just take off the top and very end, then cut in half.  put in a large bowl to toss with half (2 tbsp) of the olive oil, half the salt, as well as the minced rosemary – make sure you mince well so there are no big chunks.

roast for 45 minutes turning over with tongs every 15.  i placed them all face-up first so it was easy to remember if they needed to be flipped.

towards the end of the 45 minutes, dice your onion and green garlic – if you are using dried garlic mince the garlic cloves – but for green garlic you can chop pretty much everything up, just leave out the roots and any really dry tops.  heat the remaining (2 tbsp) of olive oil in a medium pan over high heat and fry up the chopped garlic and onion with the remaining 1/2 tsp salt, as well as the dried dill and oregano.  let cook for about 3-4 minutes or until the onions are translucent.  then add in the sherry while the heat is still on high.  let it cook off about 30-60 seconds before pulling the pan off the stove and placing its contents in a blender or food processor.

when the zucchini is done add them in the blender also, as well as the water.  blend well until smooth (about 1-2 minutes).  if you’d like a thinner soup then add more water, the amount i use here creates a velvety smooth and thick soup, perfect topped with crumbled goat cheese and maybe some croutons. enjoy!

yields about 5-6 servings

when people see green garlic for the first time they usually seem so perplexed, asking things like, “what do i do with it?”  well it’s not too much different than regular garlic, in fact if you chop off the top and let it dry it will become the dry garlic you find in the grocery store.  its a bit more plump so you can use some layers of the less papery skin, as well as the green stalk and leaves.  as long as it’s not too dry or fibrous, don’t be afraid to fry it up and eat it.  i use it like i would regular garlic but in even larger amounts.

if you still need some direction here’s a recipe for a simple soup made with green garlic.  flavored with italian seasoning and liquid aminos, thickened with a few potatoes and a handful of spinach to make it green.

and keep your eyes peeled for an upcoming recipe that is a nice compliment to this soup, and uses the top of the fresh garlic.

simple green garlic soup
1 bulb green garlic
1/4 c extra virgin olive oil
1 tsp sea salt
1 tbsp dried italian seasoning
~1 lb potatoes
1 tbsp liquid aminos, tamari or soy sauce
2 c + 1 c water
1 handful baby spinach

coarsely chop up the bulb of fresh garlic, removing any layers of skin that are too papery, any leaves that are too dirty, and any stems that are too fibrous.  don’t worry too much about chopping the garlic too finely because it will all be blended later.

also, rinse and coarsely chop up the potatoes.  you can use any type you’d like.  i used young yukon golds which have a nice neutral flavor and a thin skin.

heat up the olive oil in a medium-sized pot over medium heat for a minute or two before tossing in the chopped garlic, salt and spices.  saute for 5 minutes until it is softened and starting to brown slightly.  then toss in the potatoes and saute for another 10 minutes over medium heat to brown.

add in the liquid aminos, tamari or soy sauce, to add a deep, savory flavor and a tad more saltiness.  then add the 2 cups water, cover and simmer for about 20 minutes, or until the potatoes are tender.

meanwhile rinse your spinach.

once the soup has finished cooking, cut the heat and toss in the spinach.  stir until it has wilted.  then add in the other cup of water and blend – in batches if needed.  heat back up to serve or store for later, but it taste best right away.

enjoy!

yields 3-4 servings

the skies have been overcast most days here, which is LA’s version of winter i guess.  on days like these only one thing comes to mind – soup.  if it’s accompanying dinner or my stomach is a little upset, it’s nice to reach for something lighter.  like this classic, which features a rich, flavorful broth stewed with fresh oregano and thyme, and made slightly thick by pureed potatoes.

light potato leek soup
1/4 c olive oil
2 large leeks
3 cloves garlic
1 3/4 tsp salt
1/2 tsp ground black pepper
2 c chopped potatoes
5-10 sprigs fresh thyme
3 sprigs fresh oregano
2-3 small bay leaves
6 c water
1/2 c almond or other non-dairy milk

begin by chopping up your leeks and mincing your garlic.  the best way to deal with leaks is to rinse the outside, remove the roots, then cut it in half down the middle.  this way, you can rinse it out again to remove any dirt or sand that may be lodged between the layers.  then chop the lower portion into thin slices, leaving behind any pieces too thick or green.  toss the tops and set aside your chopped leeks and minced garlic.

chop your potatoes now too, i like to cut mine into little cubes.

heat up the olive oil in a large pan over moderate heat and after a minute or two toss in the chopped leeks, minced garlic, salt and pepper.  sauté for 2-3 minutes over moderate heat.  then toss in the chopped potatoes and cook for 5 more minutes, stirring frequently.

pour in the water and crank the heat up to high to bring to a simmer.  while you are waiting, assemble the bay leaves and washed oregano and thyme on a piece of cheesecloth.  roll it up and tie the ends.  toss it in the pot and cover.

once bubbling, lower to moderate heat and let cook undisturbed for 20 minutes.

then cut the heat, remove the cover, and add the almond milk.  let stand for a few more minutes to cool before you start blending in small batches.  return the blended portion to the pot and continue until about half of potatoes and leeks are blended.

then serve warm and enjoy immediately or let cool to pack up for later.  it stores for at least 4 or 5 days when refrigerated in a sealed container.

yields 4-6 servings

soup is hands down my favorite food, so i’m always coming up with new ways to brew up a pot of something tasty.  i used to be big on puréed soups, but lately – perhaps out of sheer laziness – i tend to prefer something chunkier.  whenever i get a chance i bake a few sweet potatoes and set them aside for later.  when they cool they are easy to peel and toss the chunks into a hardy stew.

paired with lentils and subtle hints of barbecue, this is a sweet and smokey concoction that definitely satisfies.

bbq lentil and baked sweet potato soup
about 1 1/2 lbs sweet potatoes
3 tbsp olive oil
1/2 a medium onion – chopped
2 cloves garlic – minced
2 tbsp minced fresh ginger
1/2 tsp salt
1/2 tsp cumin
2 c veggie broth
2 c water
1 c dried lentils
2 tbsp brown sugar
1/4 tsp liquid smoke

bake the sweet potatoes ahead of time.  i used traditional light yellow-fleshed sweet potatoes, not the orange-fleshed variety usually called yams.  but you can use either one you’d like since the taste is very similar.

poke each potato with a knife or fork and line them up on a baking sheet.  i like to add about 1/2 cup water to the bottom of the pan to help them stay moist.  cook at 350F for about 30 minutes, then flip over and add another 1/2 cup water and bake another 30 minutes.  by then they should be soft if poked with a knife, but if not cook a bit longer.

once they are cooked let them sit and cool off thoroughly before handling.  their skins should easily peal off.  crush up any chunks with a fork or potato masher and set aside for later.

to start off the soup heat up the olive oil in a medium pot over moderate heat.  throw in the onion, garlic and ginger and cook for about 3-4 minutes, or until the onions are translucent.  while they are frying up throw in the salt and cumin as well.

then add the veggie broth and only 1 cup of water.  add in the dry lentils and cover.  the lentils take barely any time to cook, once it’s at a simmer they will be soft in less than 10 minutes.

toss in the sweet potato pulp and the rest of the water, along with the brown sugar and liquid smoke to finish off that barbecue flavor.  add salt to taste depending on the broth you used.

top with some crushed black pepper and a few croutons, and enjoy!

yields 4-6 servings

this is a recipe i got from my boyfriend.  when he first started cooking for himself, this was one of the first recipes he learned – and may i say, mastered.  it’s an easy, wholesome recipe that you don’t have to be a seasoned chef to make, it doesn’t even require any blending.  it is versatile, since you could really use any kind of squash, like butternut or delicata just as easily.  plus it’s also perfect for thanksgiving since you can utilize a seasonal pumpkin!

chunky pumpkin soup
1 medium pumpkin (about 3 lbs)
3 cloves of garlic
2 medium shallots
1/4 c olive oil
1 tsp cumin
1 1/2 tsp salt
2 c veggie stock
1/2 c soy milk (or other vegan milk)
a dash of cinnamon (optional)

begin by roasting the pumpkin or any other squash you are using.  i used an asian squash which may not be a true pumpkin, but it worked just fine.

cut off the stem, cut in half with a large knife and scoop out the seeds and any stringy pulp holding them in.

if you wash all the pulp off of the seeds, then strain them, you can then toss with with salt and seasonings (i like cumin, paprika and garlic powder) then toast in the oven.  they make an awesome snack or would even be great as a garnish for the soup.

poke the pumpkin all over with a knife or fork to help it cook evenly.  then place the halves with their insides facing up on a baking pan.  i like to brush them with olive oil and sprinkle them with cinnamon.  bake at 350F for at least and hour until soft.

once the pumpkin is done cooking set it aside to cool so it’s a little easier to handle.  then scoop all the flesh into a large bowl so it’s easy to toss it in the soup when you’re ready.  break up any large chunks with your hands or a potato masher.

heat up the olive oil in a large pan over high heat.  finely mince the garlic and shallots, then toss them in to saute.  add the salt and spices and cook for a few minute on medium-high.  then add in the veggie broth and the pumpkin pulp and bring to a simmer, add the soy milk in last.  taste and add salt if needed, depending on the broth you use and your personal preference, it will differ.

serve warm topped with chopped scallions and a dollop of vegan sour cream.  this would be the perfect starter for your thanksgiving feast!

yields 6 servings

would go great with:

• salt and pepper croutons
• vegan sour cream
• maple glazed shallot rolls
• whole roasted garlic clove foccacia bread

i’ve recently been making soup out of all sorts of things.  squash, kale, radish tops, spinach, green garlic, shallots, tomatoes.  you name it and i can make it into a soup.  last week at the echo park farmers’ market i got a ton of zucchini for just that purpose.  it’s soft so it will sauté and blend into a purée very well.

when deciding on which herb would really accent it’s flavor, i had a lot of choices.  oregano? yah. basil? duh. but fresh parsley…i liked the sound of that.  it’s light and fresh tasting, but much more mellow than it’s cousin, cilantro.  the parsley gives this soup a crisp taste which is lovely paired with the sweet and savory taste of the sauted onions and zucchini.

zucchini and fresh parsley soup
1 c chopped red onion
1 1/4 lb zucchini
1 1/2 tbsp vegan margarine
1 1/2 tbsp olive oil
2 tsp salt
1 tsp ground black pepper
4 c water
3 bay leaves
15 sprigs of fresh italian (or curly) parsley

chop your red onion and zucchini into small pieces.  big enough to cook evenly but they don’t have to be too small since it’s all going to be blended in the end.

heat up the margarine and olive oil over high heat for a minute or two until they are hot.  add the onion, salt and pepper and cook for 2-3 minutes while stirring, until translucent.  then add the chopped zucchini and cook for 6-8 minutes until the zucchini also begins to look a bit translucent.

cover with the 4 cups water and throw in the bay leaves.  bring to a boil, turn the heat down to medium and cover.  let cook for about 20 minutes, then cut the heat.

remove the bay leaves, rinse the parsley and add it to the pot.  cover and let sit for about 5 minutes.

then, working in small batches, blend the soup into a fine purée.  be careful only to blend a cup or so at a time, hot liquids expand when they are blended so they can pop the lid right off your blender.  i always hold the top on firmly with my hand and start with a few quick pulses, then put it on a steady setting for 30-60 seconds.

the result is a light, but very flavorful and slightly spicy green soup!  this would be great to eat if you are starting to feel ill, since parsley has a number of health benefits, which include curing the common cold.

yields 4 servings

well it’s still raining off and on here in LA, so i’m constantly in search of foods that will make me feel warm and cozy when the sky is dreary and gray.  i’ve posted a carrot soup before, but realized after the fact how complicated that recipe is.  this one requires no sautéeing, just some light chopping, a half an hour on the stove and a little blending.  and like the split pea soup, it doesn’t require any veggie broth because the herbs and bay leaves give off plenty of flavor when boiled.  it might be my simplest soup so far!

carrot garlic soup
9 c water
10 large carrots
1 tsp salt
1 tsp ground coriander
1/2 tsp ground black pepper
1/2 tsp ground rosemary
2 bay leaves
1 head of garlic
3 tbsp liquid aminos (or soy sauce/tamari)

remove the tops and coarsely chop the carrots, in about 1 inch pieces.

peel and chop the bottoms off of all the garlic.  usually recipes only call for a few cloves of garlic because in it’s raw form it’s so strong, but since they are going to boil for a long time, they will loose most of their pungency.

bring the 8 cups of water to a boil with the spices, salt and bay leaves.  once boiling, add the carrots and garlic and reduce to medium to low heat.  cover and let cook for about 30 minutes.

after cooking the carrots should be soft and break apart with the poke of a spoon.  turn off the stove, remove the bay leaves and add the last cup of water and liquid aminos.

blend everything in small batches in a blender or food processor until smooth.  serve warm, it would be great topped with my salt and pepper croutons!

yields 6 servings

it’s been raining outside for the past few days.  soggy sneakers and jeans make me want nothing more than to curl up in bed with a big bowl of soup and a cup of tea.

the great thing about split peas is they are super cheap to buy and don’t take very long to cook.  this recipe doesn’t call for an veggie broth or bouillon because simmering the peas with the bay leaves and herbs gives the soup plenty of flavor.  blending the soup at the end, along with some soy milk, gives it a creaminess you would never guess was possible on a vegan diet.

split pea soup
8 c water
2 bay leaves
2 tsp salt
1 1/2 tsp dill
1 tsp coriander
1/2 tsp black pepper
2 1/2 c dried split peas
1 carrot
2 c unsweetened soy milk

begin by bringing 6 of the cups of water to a boil in a large pot.  add in the bay leaves, spices and split peas and cover.  let it simmer over medium heat for 20-30 minutes or until most of the liquid has cooked off.

chop the carrot into small cubes and toss in the pot.  add the other 2 cups of water and the soy milk and cook for an additional 5 minutes.

in small amounts, blend the soup until smooth.  leave the last cup or so unblended for texture.  add more water to adjust to your thickness preference.

serve topped with carrot slivers and garnished with more dill and black pepper

yields 6 servings

in the past few days i have definitely had my fill of sweets.  so i’m taking a break from my christmas-cookie-blitz with some hardy, filling and simple black bean soup.

i know that making a batch of soup can sometimes seem like an undertaking, which is why i’ve tried to make this soup as simple as possible.  the main ingredient is black beans – but you can use any bean, really – and i made the seasoning as simple as possible, flavoring it almost exclusively with liquid aminos.  if you feel like getting creative, flavor it with your own favorite herbs and spices.

simple black bean soup
2 1/2 c dried black beans
8 c water
1/ 4 c liquid aminos
1 tbsp apple cider vinegar
1 1/2 tbsp olive oil
1/4 c chopped white onion
2 cloves minced garlic
1 1/2 c rice milk (or any other non-dairy milk)

start by soaking the black beans in 4 cups of the water.  it will take at least 3 hours for them to plump and soften up.

add the water and soaked beans to a large pot along with the other 4 cups of water, the liquid aminos and vinegar.  turn to high heat.  let cook at least 30 minutes until the beans are soft.

in the mean time, chop the onion and simmer in the olive oil.  mince the garlic cloves and toss them in too.  cook until soft.

add the onion and garlic to the beans in the pot.

then add 3/4 of the beans to a blender along with the cold rice milk – it might take a few batches if it doesn’t all fit at once.  blend well until smooth.  add them back to the pot and mix with the remainder of the beans.

the end result is a thick soup, very hardy.  but if you prefer a thinner soup simply add more water accordingly.

i dressed them here with the vegan sour cream i made earlier this week, and my favorite spicy condiment – sriracha sauce.