Recipes

Curried Beet Soup with Tandoori Chickpeas

Curried Beet Soup with Tandoori Chickpeas

Prep 5 Cook 25Total 30 Minutes

I added a sweet potato and I used an onion since I didn’t have shallots.  I made up my own combination of spices for the chickpeas (coriander, cumin, cardamom, mustard, clove, salt, pepper).  I sauteed onion and garlic in the Instant Pot, added remaining ingredients and pressure cooked for 30 minutes.  I added the coconut milk at end.  The soup is a pretty red color, nice for a snowy February day. -Amy H.

Ingredients

CHICKPEAS
  • 1 15-ounce (425 g) can chickpeas, rinsed, drained + dried in a clean towel
  • 1 Tbsp melted coconut oil (or sub grape seed oil)
  • 1/4 tsp sea salt, plus more to taste
  • 2 Tbsp tandoori masala spice blend (see notes for DIY/where to buy*)
  • 1 tsp coconut sugar
SOUP
  • 1 Tbsp (15 ml) coconut or grape seed oil
  • 2 shallots, thinly diced (~40 g)
  • 2 cloves garlic, minced (1 Tbsp or 6 g)
  • 1 Tbsp (6 g) minced ginger
  • 6 small-medium beets, quartered (~80 g each)
  • Pinch each sea salt + black pepper, plus more to taste
  • 1 1/2 Tbsp (25 g) green curry paste (or sub 12 g curry powder)
  • 1/4 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • optional: Pinch each ground cardamom and coriander
  • 1 14-ounce (414 ml) can light coconut milk (optional: more for serving)
  • 2 cups (480 ml) vegetable broth (*DIY or store-bought)
  • 2-3 Tbsp (24-36 g) coconut sugar (or maple syrup)
  • optional: Fresh chopped cilantro

Directions

  1. If preparing chickpeas, preheat oven to 375 degrees F (190 C), and add rinsed and dried chickpeas to a small mixing bowl. Top with coconut oil, salt, tandoori masala, and coconut sugar. Toss to combine, and sample a chickpea. Taste and adjust seasonings as needed.
  2. Spread onto a bare baking sheet and bake for 20-25 minutes, or until deep golden brown and fragrant. Set aside to cool.
  3. In the meantime, heat a large pot over medium heat.
  4. Once hot, add oil, shallots, garlic and ginger. Sauté for 2 minutes, stirring frequently.
  5. Add beets, salt and pepper, curry paste, cinnamon, turmeric, cumin, cayenne, cardamom and coriander (optional). Stir to coat, then cover and cook for 4 minutes, stirring occasionally.
  6. Add coconut milk, vegetable broth, and coconut sugar.
  7. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until beets are fork tender.
  8. Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  9. Taste and adjust seasonings as needed, adding more dry spices, salt, or sweetener to taste. I didn’t make any adjustments.
  10. Serve with an extra drizzle of coconut milk (optional), a generous amount of tandoori chickpea, and a sprinkle of cilantro (optional).
  11. Store leftover soup covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Store chickpeas separately in a well-sealed container at room temperature up to 2 days.

*DIY Tandoori Masala Blend: 3 Tbsp ground cumin, 2 Tbsp garlic powder, 2 Tbsp ground paprika, 3 tsp ground ginger, 2 tsp ground coriander, 2 tsp ground cardamom. Multiply as needed.

Acorn Squash Soup

Acorn Squash Soup

I add a small amount of maple syrup (less than a teaspoon) to my bowl of soup…it seems to “brighten” the flavor a bit. – Faye Dittamore

Prep 20 minutes ∙ Cook 45 minutes ∙ Makes Yield: about 1 pot  ∙ Source allrecipes.com & Vita Mix Cookbook

Ingredients

  • 2 Acorn Squash, halved and seeded
  • 1 large sweet onion, chopped
  • 1 clove garlic, minced
  • 2 medium Gala apples
  • 4 cups Kale, torn
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 pinch salt & pepper to taste
  • 1 Tbsp apple cider vinegar
  • 1/2 cup almond milk
  • 1/2 cup raw almonds
  • 3 cups carrot juice

Directions

  1. Preheat oven to 400 degrees F.
  2. Place squash cut side down in baking dish, add water to cover bottom of dish.
  3. Bake in oven until flesh is easily pricked with a fork, about 45 minutes. When done, remove from oven and let cool until squash can be handled. Scoop out flesh and set aside.
  4. Bring to boil and then reduce heat to simmer, covered, 30 minutes: carrot juice, almond milk, apple cider vinegar, almonds, onion, carrot, garlic, apples, kale, and spices.
  5. Ladle squash, vegetables and liquid into Vita Mix or other high speed blender (necessary to “hide” kale and a great way to sneak it into your diet). Slowly increase speak to 10 then high for one minute.
  6. Pour pureed soup into a clean pot and repeat #5 until remaining ingredients are pureed.
  7. Mix all batches and serve hot.
Quick and Crispy Vegetable Fritters

Quick and Crispy Vegetable Fritters

One more yummy recipe to share! Appetizer, Side dish, Vegetarian  – Kadie De Saint Victor

Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com

Ingredients

  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 2 tbsp olive oil
  • Sour cream or yogurt, for serving

Directions

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883
419.992.4392
riehmfarms@gmail.com