Well, it’s been a while, hasn’t it? I thought I should pop in and just let everyone know what’s been going on in Cook Local land for the past six months or so. As you’ve probably noticed (well, hopefully you’ve noticed, otherwise my whole reason for posting this is pretty silly), we haven’t been blogging.

It’s not that we don’t want to. Well, maybe it is. We loved blogging. We loved developing new recipes for you and sharing recipes we found with you. We loved taking beautiful photos of food and sharing with them with you. But all of these activities take time. In addition to the time we spent shopping, and cooking, and cleaning, each blog post with wordsmithing, proofreading, and photography took us a couple of hours three to five nights per week.

Between work commitments, Patricia’s triathlon training, which is an 8-10 hour per week “part time job”, and our desire to have some sort of life (for example, we spent half of last year having no time to even see a movie), we’ve decided to take a step back on Cook Local. For months now, we put posting on hold, thinking that after Patricia’s next race, or after the next work deliverable, or after we reorganized the kitchen, we’d be back. But the reality of the matter is that we have some major issues to work through before we can get back to blogging.

Now, don’t get all worried. John and I are fine. We’re happy. Healthy. The issues I’m talking about are all about time management, diet changes that we need to make to support endurance training, and prioritization.

So, please accept our apologies for our lack of updates. All of our recipes and posts are still available, and will remain so. We have no plans to take the site down and it is very possible that sometime in the next few months, we’ll even start posting again. It’s also possible that we’ll just show up with some random updates like we’re doing today. There might even be a recipe or two.

You can follow us on Twitter and of course we’ll always be around to answer your local food questions. We hope that you’ll forgive our absence and know that we miss our little community. But you can still find us at the farmers markets most every weekend and we still love to cook local.

Share this:

No related posts.

Most years, we do a series on CSAs round about mid March or April. We’re lucky here in Seattle to have an abundance of CSAs to choose from. Like fruit? There’s a CSA just for you. Love to be able to pick every item in your box? Well, there’s a CSA for you too. Want delicious, fresh, and organic vegetables? Well, there are A LOT of CSAs for you.

A few months ago, the lovely folks at Oxbow Farms contacted us and asked us if we wanted to take part in a project they were working on. They were giving CSA boxes to local bloggers so they could find out what the bloggers would do with them. We were excited to take part. After all, we live for fresh fruits and vegetables.

Our week for the Oxbow Box was actually two weeks ago, but Mrs. Cook Local was training hard for a triathlon on July 22nd, and as such, there was little time for blogging. But now that the triathlon is done, we’re hoping to get a little caught up on our backlog and maybe even get you a few new recipes!

Today I want to tell you just a little bit about Oxbow Farms and their CSA program. On Tuesday, we’ll have a delicious recipe for a shaved turnip salad, and on Thursday, we’ll tell you what we did with the rest of the items in the box.

About Oxbow Farms

Oxbow Farms is a 25 acre farm located in the Snoqualmie valley. They sell at a variety of farmers markets in the local Seattle area, including Ballard, Madrona, and Carnation, as well as the Redmond PCC, Central Coop, and Marigold and Mint. They grow a wide variety of vegetables as well as raspberries and strawberries. Oxbow was started by Sarah Cassidy and Luke Woodward in 1999. They are a small operation, but their produce is top notch.

The CSA

Oxbow’s CSA lasts 20 weeks, from May through October. They also have a winter CSA that can extend the season another 4 weeks. When you sign up for their CSA, you can choose from a variety of pickup locations, including Redmond, Bellevue, Ballard, Capitol Hill, Carnation, Columbia City, and Mercer Island. For a full listing of their pickup locations, see here.

They offer two sizes. The family size is $630 for the entire season and will feed up to 4 people. The small share is $420 for the season and feeds 1-2 people. Now, before you think that it’s silly that I’m advertising for them when the season has already started, hold on. Oxbow will PRORATE YOUR CSA SUBSCRIPTION FOR THE REST OF THE YEAR. That’s right. If you still want to sign up, you can still do so for a discount. Right now, there are 14 deliveries left in the season and the family share is $441, with the small share coming in at $294.

The Produce

All of Oxbow’s produce is certified organic and salmon safe. In our box, we had a lovely variety of produce. We had several types of leafy greens, carrots, beets, turnips, and raspberries. Everything was perfectly fresh, including the beet greens. I’ll give you a quick preview of what we did with the raspberries. We ate them. No recipe needed there. We’ll cover the rest of the box over the next few posts.

Share this:

No related posts.

DISCLOSURE NOTICE: This post is about a very generous dinner (with wine) we received for free from Six Seven and The Edgewater Hotel.

If you’ve played tourist in Seattle very much, you’ve probably heard of The Edgewater Hotel. There’s a very famous photo of The Beatles fishing out of their hotel room at The Edgewater in 1964. The hotel is perfectly situated right over Elliott Bay for beautiful views of the mountains, the water, and the ferries going back and forth to Bainbridge and Vashon. One of the most impressive aspects of The Edgewater though, is their restaurant, Six Seven.

The restaurant has amazing full length windows that look out over the bay, and in the evenings, you can see the most beautiful sunsets. While I’m a sucker for sunsets, I have to admit that I paid little attention to the one that occured while we were at this preview dinner because the food was just that good. I hope you’ll check out the gallery in this post to check out how lovely these dishes really were. Let me tell you a little about them.

We started with a delicious appetizer of Chilled Tomato Cappuccino. I’m not a fan of tomato soup, but this was delicious. Chef John Roberts came out to talk to us about this dish and he explained that he was trying to reproduce a pesto flavor with the soup’s garnishes. The tomato soup alone was delicious – full of flavor, rich, velvety, but the garnishes really made the dish. The soup was topped with fried garlic chips, basil olive oil, and Parmesan foam. I’ve often thought that “foams” were dreadfully overdone and something that should be avoided, but this Parmesan foam was delicious.

Next, we had smoked salmon and asparagus, topped with a soft boiled egg. I’ll admit it, I’m predisposed to be in love with just about anything that comes with a soft boiled egg. I’m not sure when exactly this happened, as I used to shy away from any egg not cooked so long that it was practically petrified, but now the sexiness of an oozing egg yolk spreading out over fresh vegetables, potatoes, or some form of protein just  makes me go weak in the knees. This was a perfect dish, and one that I wish I could recreate at home. Yes, I probably could, if it weren’t for my lack of experience cooking soft boiled eggs, something I plan on remedying soon. Oh, and the salmon is local, from Neah Bay.

The next course was an arugula and pear salad. I can’t really speak much about this dish. It was lovely, but it’s a salad. A delicious salad, but a salad. I’d rather just tell you that we both cleaned our plates and move on to the main courses.

Halibut is one of those foods that just evokes spring and summer for me. It’s also one that can go from perfection to horrible in the space of about 3 minutes of cooking time. The halibut at Six Seven was served with asparagus tips, cipollini onions, bacon lardons, artichokes, and cherry tomato heirloom salad. I found it delicious and fresh and I would order it again in a heartbeat. It’s also local, from Neah Bay.

My favorite dish of the night, however, was the one dish that I don’t have a photo for. It was the Braised Short Rib with parsnip puree, baby carrots, mustard greens, parsnip chips, and braisage. I consider short ribs to be one of those dishes that truly shows the talent of the chef. Why? Because they need to be cooked low and slow to render them tender and delicious. Cook them too fast, too hot, or not long enough and they are tough and chewy. Cook them too long (at any temperature) and they simply fall apart in a stringy meaty mess. It takes talent to cook a short rib to the point where it holds its shape, but can still be cut with a spoon. Chef Roberts does just that. I would have liked to have had just a tad bit more sauce (it was a red wine braise) on the short ribs, but otherwise, this dish was perfect. I am still craving it, three weeks later.

For dessert, we enjoyed Meyer Lemon pie. It was light, sweet, tart, and perfectly summer.

Please check out the photo gallery for some (admittedly not perfect) photos. Unfortunately, the lighting wasn’t ideal in the restaurant, so our photos just don’t do the meal justice. But, if they happen to be reading this and they want some shots for the website, Mr. Cooklocal works cheap and can come in most any weekday around 330, 400.

If you are looking for an impressive meal with an equally impressive view, we hope you’ll check out Six Seven and their new summer menu and a beautiful sunset. The menu will continue, with small changes as the season progresses, through September 21st. Look for a new fall menu to debut on September 22nd.

Share this:

No related posts.

Wow. It’s been a while, huh? Mrs. Cook Local is training about ten to twelve hours every week in preparation for an Olympic Triathlon (her second Olympic) in a few weeks (as well as working on a novel in her tiny amount of spare time) and Mr. Cook Local is working a job that leaves him pretty wiped out, so we’re not doing a lot of blogable cooking these days. Our meals consist of some sort of protein (either from the farmers market or from Whole Foods) and some kale, asparagus, or peas. We’re really lucky if we can manage to try a new recipe even once a week and the idea of photographing and typing up said recipes is just not filling us with joy these days. We miss blogging though, and do hope to be back at it soon.

A few things we feel we should mention though, and an announcement of a few upcoming posts and events pulled us out of our own heads for a bit, so here we go.

The next post you’ll see here is going to be sponsored. Well, not exactly sponsored, but sort of. We were invited to Six Seven’s Summer Bloggers Preview Dinner a couple of weeks ago and we jumped at the opportunity. We try not to attend very many events that we don’t pay for, because we don’t feel that sponsored posts should be a mainstay of any site and especially not ours. But, we need to eat, and we love Six Seven, and enjoy what they are doing with their menu, so they are one of our few exceptions (Elliot’s Oyster House being the other notable exception). We will (of course) disclose the fact that we didn’t pay for the meal in the post itself as well. But I wanted to let y’all know ahead of time too.

CSA season has started and we’re thrilled to be a subscriber to Tonnemaker’s CSA for the second year. We’re actually a drop site, and we love getting bags of cherries and apricots and apples delivered each week. We’ll try to have more recipes featuring CSA ingredients over the next few months. What’s in YOUR CSA this year?

A dear friend, Lisa K. Nakamura of Allium on Orcas, has published her first short story. Bucky is a dollar bill that travels around the local economy having all sorts of adventures. You can buy a copy of Bucky’s story at http://www.spreadthebucky.com. We’ve already purchased our copy and we hope you’ll do the same.

Enjoy the summer weather we’re having here in Seattle and we’ll be back with you soon!

Share this:

No related posts.

There are two awesome events going on this week that we hope you’ll check out.

Spring Edible Plant Sale at Seattle Tilth

On Saturday and Sunday, May 5th and 6th, check out the Spring Edible Plant Sale put on by Seattle Tilth. This is the big one, ladies and gentlemen! The sale at Meridian Park can net you tomatoes, peppers, herbs, cucumbers, strawberries, and more. Check out their full list of available plants and schedule of events on their website. If you’re pressed for time, you can also spend a very worthwhile $25 and attend the early bird sale on Friday night. All proceeds go directly to Seattle Tilth.

3rd Annual Empty Bowls Fundraiser for North Helpline Food Bank and Emergency Service Center

On Sunday, May 6th, from noon-3pm, you can visit the Empty Bowls fundraiser at the Lake City Elks Lodge at 145400 Lake City – Bothel Way NE. Advanced tickets are available for $25 here. Day of event tickets are $35 and can be purchased at the door. You can choose a handmade bowl and enjoy salad, soup, bread, a beverage, and dessert along with live music. There’s also a silent auction. This is a great way to get a one-of-a-kind bowl that you’ll always associate with helping others. Seriously, folks. We’ve been to several Empty Bowls fundraisers and they are always fantastic. Go.

Share this:

Related posts:

1. Tilth Edible Plant Sale in Issaquah – May 22nd! For those eastsiders who are looking to expand out their...
2. Cascadian Edible Landscapes Edible Plant Sale in Seattle – May 22nd! So, we mentioned the sale going on in Issaquah to...
3. Seattle Tilth Edible Plant Sale This is the big one ladies and gentlemen. This is...

Saffron Brined Halibut with Salsa Verde

Wow. Just when we’re getting used to a new schedule with the Mr. cooking a lot more, things change and now I’m back to cooking – at least once or twice a week. By virtue of being insanely busy these days, we’re focusing on meals that are simple to prepare, take a minimun of time, and of course, are delicious. Tonight’s dinner was pretty darn close to perfect for all of those requirements. You do need to brine the halibut, which requires that you be home about 3 hours before dinner’s ready, but you’re only working for about 10 minutes total during that time. For us, this was the perfect dish to prepare right before yoga and then eat right after.

Saffron Brined Halibut with Salsa Verde from FishCooking.About.com

• 1 pound halibut steak, cut into two pieces
• 1 quart water
• 2 bay leaves
• 1/4 cup kosher salt
• 1 Tbsp sugar
• 1 Tbsp cracked white pepper
• A large pinch of saffron, crushed
• 2 Tbsp capers
• 1 Tbsp Dijon mustard
• 2 green onions, finely chopped
• 1 cup parsley or spinach, finely chopped
• 2 Tbsp lemon juice
• 3-4 Tbsp olive oil plus more for sauteing the fish

1. To prepare the brine, mix the water, bay leaves, pepper, salt, and sugar in a medium saucepan.
2. Bring to a boil and stir to dissolve the salt.
3. Remove from heat and add the saffron.
4. Let the brine cool, covered, for at least an hour and then refrigerate for at least 2 hours. Note: This can be done up to 24 hours ahead.
5. Two hours before dinner, add the halibut to the cool brine.
6. After the two hours, remove the halibut and pat dry.
7. To make the salsa verde, add the green onions, lemon juice, capers, mustard, parsley or spinach, and a pinch of salt to a food processor.
8. Add at least 1 Tbsp of the olive oil and process until uniform. Depending on taste preference, you can add up to 2 more tablespoons of olive oil. I used 2 Tbsp total.
9. Heat a saute pan large enough for all of the halibut over medium high heat and add 1-2 Tbsp of olive oil.
10. Cook the fish for at least 3-5 minutes per side to get a nice crust on the fish. Flip and continue to cook until done. This will depend on the thickness of your halibut, but my pieces took about 10 minutes total.
11. Serve the fish atop the salsa verde.

Notes: Do not brine the fish for more than about 3 hours or it will be too salty. You can make the brine and the salsa verde up to one day in advance.

Share this:

Related posts:

1. Halibut cakes There has been a discussion lately on Twitter about how...
2. Halibut with Tomatoes, Basil, and Polenta I admit that quite often when we buy fish, we’re...
3. Ground Cherry Salsa Ok. Show of hands. How many of you looked at...

Going back to Allergy-Friendly Food for Families…

The Mrs. actually picked this recipe out. I wasn’t sure what to make and since I’m trying to be sure that her training schedule is addressed by what we eat, I figured it was a good idea to get her input on the matter.

Also, I know she misses cooking, just a little bit, and I think figuring out what to make is part of what she misses.

But her picking this recipe led to my picking the soup recipe, just as a nice synergistic combination of peanut flavors and, really, it worked quite well, albeit with not a great deal of protein, though that could easily be fixed by just doubling the amount of beef in the dish.

Technically, the recipe on paper calls for bamboo skewers, something you probably figured out based on the fact that it’s a satay, but, I thought about it, and while I do like eating with my hands, I considered: what does that really give the dish? Nothing. Well, apart from making it actual satay and not just beef strips. But since there isn’t any turmeric in the dish who really cares about sticking to traditional preparations?

A nice pile of the pasta with the beef draped over it, with a bowl of the soup on the side would make an excellent meal.

Heck, with how easy both of these dishes are, I’d recommend pulling these out for those date nights where you’re trying to impress the girl (or guy) of your dreams.

The dish is extremely flexible: the marinade should work for whatever meat you want to use, and if you want to be vegetarian, I’d be tempted to try it with tofu too, or even skip the beef altogether and simply go with the pasta alone. I may skip trying it with fish tho, I’m not sure how well it’d stand up to the marinade.

Beef Satay and Peanut Noodles and Snow Peas from Allergy-Friendly Food for Families (Beef first, Noodles and peanut sauce second)

• Lemon juice, 1 cup
• Canola oil, 1/4 cup
• Ginger, freshly grated, 1 tablespoon
• Garlic, 2 cloves, minced
• Salt
• Flank steak, 1 1/2 pounds, cut in 1 inch slices

• Creamy peanut butter, 1 cup
• Sliced roasted red peppers, roughly chopped, 1 1/2 cups
• Toasted sesame oil, 3 tablespoons
• Honey, 1 tablespoon
• Ginger, grated, 1 tablespoon
• Juice of 1 lime
• Salt and pepper
• Rice noodles, 16 ounces
• Snow peas, trimmed, 1/2 pound
• Peanuts, chopped, 1/2 cup

Notes: For the beef marinade, the recipe actually calls for pineapple juice. Since that’s one of the Mrs’ allergies, we went with lemon juice and it really shines through in the beef, which makes me think that it isn’t just the citrus you want, it really is the flavor. If you can use pineapple juice, do it. Or try orange juice.

Technically, we used Mama Lil’s Sweet Hot Pickled Peppers from the olive bar at Whole Foods rather than roasted peppers because, a) there aren’t any currently at the market, b) our frozen supply is low and c) the jarred stuff is way too expensive. I can’t say it’d be better as roast rather than pickled, but, pickled worked for me.

And the peanut butter was the bulk, fresh peanut butter fresh out of the grinder so, technically, it wasn’t all that smooth. Isn’t what you’d call crunchy either. Honestly, it didn’t work for the recipe. The sauce was less of a sauce and more of a… paste.

The order of this recipe is… tricky to write out. Obviously, you start the steak marinating first and make up the peanut sauce, but, at that point, it’ll probably be easiest to make the pasta first and turn the broiler on midway through cooking the pasta so that you can start the steak right after you finish the pasta and get everything out on the table while it’s nice and hot.

Share this:

Related posts:

1. Beef Buddha Bowl Continuing our romp through the Allergy-Friendly Food for Families, I...
2. A last minute meal for those late nights Today’s recipe was truly a last minute meal. In fact,...
3. Sweet Potato and Spinach Soup Let’s take a break from that other cookbook for a...

This post is a day too late.

I feel kind of guilty about that. See, yesterday, April the 12th, was National Grilled Cheese Sandwich Day.

And I have this sweet little sandwich all ready on deck. Sure, it was waiting on photo processing, but, we could have gone a little faster on that. It’s just been a busy week here in Chez Cook Local.

But, let’s talk about this, albeit a day late.

The Mrs wasn’t very happy with this dish, but me, the Mr? I was that type of thrilled you get when you find a really good recipe that you know could be great with just a smidge of tweaking. Or a lot of tweaking in different directions.

Which isn’t to say it is bad. It wasn’t… It needs a little spice, a little salt and pepper, maybe some harissa or sriracha. Or Zane and Zack’s, of course.

Using lard instead of oil too.

And adding bacon, that’d be awesome.

But even plain, this is a good, exceedingly evil sandwich. Gooey, doughy, cheesy. And, for the most part, easy.

Except for needing to find the right white bread. When all the bread you can find is rustic, toothsome loaves, finding a white bread that is spongey and able to be rolled up into a nice little bread marble. Maybe it was an East Coast thing, but, that’s what we did with Wonder Bread. They mush up just so well.

The trick to the recipe is to be careful with the milk step. White bread and milk don’t really mix well, but the little bit of lactic moisture is needed.

Nnormally I recommend using the best ingredients when it comes to the simplest recipes.

A simple, plain tomato sauce, like a marinara, you want to use the best possible ingredients.

But, when you’re doing something big, like a ragu, you can skimp on a couple of the ingredients to not be top shelf because it’s the mix that brings it forward.

This recipe, on the other hand, is simple, but doesn’t need buffalo mozzarella. It doesn’t need a fine loaf of Italian bread.

It just needs love. And time. And hunger.  … And no lactose intolerance.

Mozzarella en Carrozza from Nigella Lawson‘s Nigella Bites

• White bread, 6 slices, crusts removed
• Ovoline sized mozzarella ball, 1-2, in 1/4 inch x 1/4 inch matchsticks
• Whole milk, 1/2 cup
• AP Flour, 3 tablespoons
• Egg
• Salt, Pepper, Frying oil

1. Pour the milk into a shallow, wide bowl.
2. Beat the egg, along with a little salt and pepper, into a second shallow, wide bowl.
3. Spread the flour into a third shallow, wide bowl.
4. Heat some oil (regular olive oil works well, or lard, or vegetable oil) in a frying pan over medium heat.
5. Arrange the mozzarella matchsticks onto a slice of bread, making sure to leave a quarter inch around the edge of the bread.
6. Put a second slice of bread on top and mush the edges together to get a rough crimping. Don’t expect it to hold together too well, but just a little bit is all you need.
7. Give both sides of the sandwich a very quick dunk into the milk.
8. Dredge both sides in flour.
9. Dip in the beaten egg.
10. Throw in the hot  oil and fry it up until brown.
11. Flip it and repeat.
12. Pull it out of the pan and give it a quick draining on a paper towel.
13. Cut in half and eat.

Notes: Admittedly, mozzarella is kind of a bland cheese. That’s the reason I suggested adding something spicy into the middle, a squirt of sriracha sauce, or a dollop of Zane and Zack‘s honey chipotle (my favorite all-purpose sauce). I guess one could add some basil leaves too, or spinach, maybe a slice of tomato.

Really, it’s such a simple dish that your imagination is your only limit.

Ok, the bread might limit you in the end as to what it is willing to stand up to, but half the fun (until you have to clean the pan) is finding that limit.

Share this:

Related posts:

1. Sweet Potato and Spinach Soup Let’s take a break from that other cookbook for a...
2. Vegetarian Sloppy Joes Wow. Well, there’s so much to talk about it’s hard...

First of the season salmon

It’s 4pm on a Seattle Sunday as I’m writing this, and John is outside cleaning off the grill. This morning, he picked up some of Seattle’s very first local salmon from Wilson Fish at the Ballard Farmers Market, and tonight, in just a bit, we’ll be slapping a little dry rub on that beautiful filet and grilling it up along with the first of the season asparagus.

Normally, we’d make sure and have a shiny new recipe for you on a Monday morning, but the first salmon of the season demands otherwise. The first salmon of the season deserves to be respected. It deserves to be savored, and it deserves to have its flavor shine through, without a lot of other flavors getting in the way. So that’s what we’re going to do. We’ll use some salt and pepper, and maybe just a tad bit of Tom Douglas’ Rub with Love, but otherwise we’re going to let the salmon speak for itself. We’ll do the same with the asparagus. A little olive oil, a little salt and pepper, and a sprinkle of Parmesan cheese at the last minute of cooking and that’s all we’re going to do to the asparagus. Finishing off the meal will be a celeriac/potato mash with some paprika and butter.

We hope that you got outside this weekend and enjoyed the sun. We sure did. We’ll be back at you with more recipes in the next day or two.

Share this:

No related posts.

Let’s take a break from that other cookbook for a day, shall we?

The weather here in Seattle has been fluctuating so wildly, I’m pretty sure it is hooked up to someone’s unlabeled light switch and their house just went on the market, so prospective buyers are walking through daily flipping the switch a few times to see what it actually controls and walking away with it flipped in the opposite direction then it was when they walked in.

It surely is the only rational explanation.

So, anyways. It’s chilly out (unless, of course, that switch is up, in which case it’s probably sunny and we’re all down at Green Lake with our tops off) and I wanted to make a little soup. Something that might pair well with the dish I’m going to blog tomorrow.

This particular soup comes out of Quick-Fix Vegan from Robin Robertson, another one of those review books we got and never did anything with. It stands up very well on its own, but, if you’re like us and need protein, you’re going to want to serve something beside it that has a bit more of that side of the spectrum, like, say, a steak or a roast chicken.

As I was making the dish, the Mrs. was reading the steps and considered the cubed sweet potatoes and was a little surprised that this was a chunky soup rather than a smooth, blended soup.

I actually liked it that way. The blended soups are good, but, I want to save those for when I’m old and need the smooth, silken soups. Right now, I want something more toothsome, more substantial. And this soup fits that bill.

Sweet Potato and Spinach Soup from Quick-Fix Vegan

• Vegetable oil, 2 teaspoons
• Yellow onion, finely diced
• Sweet potato, 1 lb
• Ginger, grated, 1 tablespoon
• Ground coriander, 2 teaspoons
• Medium to Hot pepper, ground, 1/3 teaspoon (cayenne or whatever  you like)
• Can of diced tomatoes, drained, 14 ounce
• Soy sauce, 2 tablespoons
• Creamy peanut butter, 1/3 cup
• Vegetable broth, 4 cups
• Unsweetened almond milk, 1 1/2 cups
• Baby spinach, 4 cups
• Peanuts, chopped, 1/4 cup
• Salt and pepper

1. In a bowl, mix the peanut butter and 1 cup of the broth, stirring it until smooth. There’s no reason a blender or the like couldn’t be used, because, honestly, a whisk was slow work.
2. Heat oil over medium heat in a large pot.
3. Add the onion and sweet potato, cover and cook for 5 to 10 minutes, or until the vegetables are starting to soften.
4. Stir in the ginger, coriander and ground pepper until it is evenly dispersed.
5. Add the soy sauce and the tomatoes (and don’t worry if you didn’t totally drain the tomatoes.. it is a soup, after all).
6. Add the peanut butter/broth from step 1 and stir it up.
7. Pour in the remaining 3 cups of broth and add a little salt and pepper to your preference.
8. Bring the soup to a boil and then turn the heat down to low and simmer until the vegetables are tender, likely 10 minutes, maybe a little more.
9. Stir in the non-dairy milk and spinach and cook until the spinach wilts, another 5 minutes or so.
10. Serve hot with the chopped peanuts as a garnish.

Notes: You can make the soup up to step 8 and at that point keep it on low heat (or even remove from it completely) until you are much closer to serving. Factor in time to reheat the soup, if you removed it completely.

Share this:

Related posts:

1. Black Bean and Sweet Potato Stew The summer of 2009 was a scorcher. We had several...
2. Vegetarian Sloppy Joes Wow. Well, there’s so much to talk about it’s hard...
3. Simple Spinach Soup Some nights, it’s all I can do to turn on...