Comfort Foods Will Get You through This
Winter is not giving up; what better way to surrender to this relentless season than engorging yourself in comfort foods?
Here are a couple of simple recipes that we’ve come up with to keep it slothy. Oh yeah, they’re easy to make vegan, so don’t worry about it.
Vegan Mac N Cheese
Prep time: 20 minutes
Total Time: 1 hour
- 3 ½ cups macaroni
- ½ cup margarine
- ½ cup flour
- 3 ½ cups boiling water
- 1 ½ tsp salt
- 2 tbs soy sauce
- 1 ½ tsp garlic powder
- pinch turmeric
- ¼ cup oil
- 2 cups nutritional yeast
Cook the macaroni. In a separate saucepan, melt the margarine, and then beat in the flour. Stir constantly while the flour and margarine blend and thicken into a roux. Next, grab a wire whisk and slowly whip in the boiling water. Continue adding water until the margarine-flour mixture has a smooth, gravy-like texture and thickness. Add salt, soy sauce, garlic, and turmeric. Stir constantly for about 5 minutes, then add the oil and the yeast. Mix the macaroni and the “cheese” sauce, put it all in a baking pan – add veggies if desired (peas, mushrooms, red pepper). Bake at 350ºF for 20 min.
Anarchist Carli Soup
Prep time: 30 minutes
Total Time: 2 hours
Serves: a shit ton
- 1 acorn squash (or other winter squash)
- 1 butternut squash (or other winter squash)
- 2-4 big carrots
- 1-3 sweet potatoes
- 1-2 big onions
- 1 bulb of garlic (or two)
- 2 large cans of crushed tomatoes
- 1 bag FROZEN peas
- 1 carton of heavy cream, or non-dairy unsweetened cream of choice
- salt, pepper, freshly grated nutmeg and/or nutritional yeast to taste
Halve and seed the squash and set it on a roasting tray. Medium dice the carrots, sweet potatoes, and onions, and place them all in a baking pan. Drizzle the veggies liberally with olive oil, toss with salt and pepper, and bake them all at about 350ºF–400ºF until tender (an hour or so), stirring occasionally. Place unpeeled whole cloves of garlic in a separate baking dish and bake in the oven for about 30 minutes.
When the squash, veggies, and garlic are done, take a (very) large pot, spoon out the roasted squash into the pot, add all the roasted veggies, squeeze out the roasted garlic, add canned tomatoes (plus two cans full of water, till it covers the veg) and let everything simmer on low for 20 to 90 min. When it’s done simmering, adjust your seasonings. Add your heavy cream (vegan, if you want) and peas just before serving, allowing time for them to heat up to soup temperature. Top with sour cream if you’re feeling fancy.
African Peanut Soup
Total Prep Time: 1.5 hours
- 3 large sweet potatoes
- Canola oil (for oiling potatoes)
- 3 tbs olive oil
- 3 medium yellow onions
- 3 large cloves garlic, pressed
- 6 cups vegetable stock
- 3 tbs curry powder
- 1 1/2 cups crunchy peanut butter
- 1/8 to 1/4 teaspoon cayenne pepper (more if you’re not a wimp)
- 3 tbs balsamic vinegar
- 1/4 cup brown sugar
- 2 (35-ounce) cans whole tomatoes
- 2 cups cooked basmati rice, for garnish
- 1/2 cup chopped roasted peanuts, for garnish
- 16 ounces collard greens (8 to 10 cups chopped)
- chopped cilantro to garnish (if desired)
Peel the sweet potatoes and oil generously with canola oil. Place sweet potatoes on a baking sheet and roast in a 350ºF convection oven (or 375ºF conventional oven) for 30 to 40 minutes until lightly browned on the outside and just tender on the inside – a sharp knife should pierce through easily. Let potatoes cool.
While the potatoes are roasting, add the olive oil and onions to a six-quart (or larger) pot, and sauté until the onions are just a little bit browned around the edges.
While the onions sauté, combine the vegetable stock, curry powder, peanut butter, cayenne pepper, balsamic vinegar, and brown sugar in a large bowl and whisk well. Add stock mixture to stock pot, and stir to deglaze the bits of onions that have stuck to the bottom of the pot. Let the soup come to a high simmer/low boil and cook for about 10 minutes.
While the soup is simmering, squeeze the whole tomatoes through your fingers into the same bowl you used to mix the stock, saving the juice. Then add the tomatoes and their juice to the soup. Simmer for another ten minutes, while you coarsely chop the collard greens. Add the greens to the soup, and cook at a low boil for 20 minutes. Chop the cooled potatoes into 1-inch cubes, and add to the pot. Continue to cook the soup at a low boil for 5 more minutes. Press garlic and stir into soup. Remove from the heat and ladle into bowls. Top each serving with a large spoon of rice and a sprinkling of roasted peanuts (garnish with chopped cilantro if desired).
If these don’t sufficiently immobilize you until hibernation-times are over, we don’t know what will.