It’s finally become Winter in New York. It took an extra long time this year, and I’ve been relishing in the pleasantly chill 60 degrees until now. Although it feels like the tropics in my apartment (could be worse), I’m still craving warming meals. This soup is perfect for those chilly nights when you need something to pack a punch and simultaneously shun any & all Winter colds. Luckily it also serves a crowd, so you’ll have leftovers all week or the perfect opportunity to throw a soup party (they’re real).

I’ve always loved the act of making soup, when you have the time to casually prep ingredients and let it simmer on the stove for hours. It’s one of those things, like pie-making, that require a little more effort, but if you enjoy the process rather than oppose it, the act becomes a totally different thing. Pies are obviously prettier (and a little more fun), but with soup I actually enjoy the process of cutting, peeling & dicing a ton of vegetables. It’s meditative and calming on the days when I need a little more balance in my life. Since food has always been the thing I return to when I need solace, comfort, warmth. I promise, if nothing else, this soup will taste good, but it also might just lift your spirits.

TURMERIC, CARROT & RED LENTIL STEW (Gluten-free) Serves 6-8

3 tablespoons olive oil
1 large sweet onion, roughly chopped
4 garlic cloves, minced
2 in. piece of ginger, grated or minced
1 lb. carrots, or 3 cups, roughly chopped
1 lb. kabocha squash or pumpkin, roughly chopped
1 small bunch marjoram, tied with cooking twine
4 bay leaves
2 quarts organic vegetable or chicken broth
1 1/2 cups red lentils
1 1/2 tablespoons ground turmeric
1 teaspoon coriander
1 teaspoon zatar
2 teaspoon sumac
1/4 teaspoon cumin
1/8 teaspoon cayenne
3 tablespoons tamari
5 stalks of kale, de-stemmed and torn
sea salt to taste
freshly ground pepper
Sour cream or yogurt to serve, optional

In a large, heavy-bottomed pot, add olive oil, onion, garlic and ginger over medium heat. Stir until fragrant, about 3-5 minutes. Then, add chopped carrot and pumpkin. Stir for 5-7 minutes, then add marjoram, bay leaves, broth and red lentils. Bring soup to a boil, then simmer. Stir in all spices and tamari, then let the soup stew for 30-35 minutes or until pumpkin and carrots are tender.

Add torn pieces of kale leaves right before serving, letting them cook gently in the hot soup. Season to taste with sea salt and ground pepper. (don’t be shy with the salt!) To serve, sprinkle sea salt atop, and a dollop of sour cream or yogurt. Serve piping hot.

The weather we've had in New York this season (see: Miserable) has caused me to crave pretty much every comfort food under the sun. Usually, dinner is some thrown together arugula salad or hippie bowl, but lately I've wanted curry, chili, etc. I assume I'm not the only one, either. Although this could be us all eating our winter-depression feelings, I'll take it as an excuse to make bountiful amounts of hearty meals since I'm already stuck inside the house.

This chili recipe was made for a party I hosted recently (hence the serving size), but it made the house smell amazing and fed MANY hungry guests. I even had leftovers. So, in between dreaming of a time when the sidewalks weren't made of slushy ice, we can take advantage of our cravings and make a (large) pot of chili. It might not solve all our weather-related problems, but it will feed you well for the rest of the week.

OLD-FASHIONED BUCKWHEAT SKILLET CORNBREAD with WHIPPED HONEY BUTTER (Gluten-free) Serves 6-8

1 1/4 cup cornmeal
1/2 cup buckwheat flour
1/4 cup almond meal
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 egg
6 tablespoons butter, divided
1 1/2 cup buttermilk (I used 1 1/3 cup coconut cream and the juice of one lemon)
6 tablespoons clover honey

Preheat oven to 400 degrees. In a large mixing bowl, whisk together cornmeal, flours, baking soda, baking powder and salt. Set aside.

Cube butter and add to a small saucepan over medium heat. Heat gently until it just begins to melt, then whisk until smooth and set aside to cool.

In another bowl, whisk together egg, 5 tablespoons butter, buttermilk and honey. Slowly add wet mixture to dry, making sure to mix well as you add. Fold mixture well until combined, but do not overmix.

Add 1 tablespoons of butter to your 10 inch cast iron skillet. Add to oven for 5 minutes until melted. Remove your pan and carefully add cornbread batter to the pan, smoothing over mixture evenly. Bake for 20 minutes or until browned. Let cool for 20-30 minutes before serving. Top with a huge dollop of whipped honey butter, or dip in chili for a savory treat.

WHIPPED HONEY BUTTER

1 cup honey

Place 1 cup of honey in a stand mixer (or use a hand mixer). Beat on the highest setting for 3-4 minutes or until honey is thick, creamy and opaque. Place in the fridge to chill.

THE BEST VEGAN CHILI (Gluten-Free, Vegan) Serves 10-12

1 cup dried black beans, soaked, then drained and rinsed
1 cup dried jacob's cattle beans, soaked, then drained and rinsed
4 tablespoons olive oil
4 large carrots, diced
2 jalapeno, minced and seeded
2 large sweet onions, diced
4 garlic cloves, minced
4 dried santaka peppers
4 chipotle peppers in adobo sauce, roughly chopped
3 tablespoons adobo sauce
2 (28oz.) cans diced tomatoes
2 tablespoons oregano, dried
5 whole bay leaves
32. oz. vegetable "no chicken" broth (I used Organic Imagine Foods)
2 (15oz.) cans kidney beans, drained and rinsed
2 (15oz.) cans hominy, drained and rinsed
2 (15oz.) cans chickpeas, drained and rinsed
2 (28oz.) cans diced tomatoes
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon paprika
2 tablespoons brown sugar
1 tablespoon tamari
3 tablespoons cornmeal, fine
2 tablespoons cholula
4 limes, divided
2/3 cup green onions, sliced thin
Sea salt to taste
Freshly ground pepper
*Vegetarian toppings (or find non-dairy versions of these!):
6 oz. sour cream
6 oz. cheddar cheese, shredded (Daiya is a great vegan brand)

Rinse and soak black and cattle beans overnight. Place black beans and cattle beans in separate large saucepans covered in water (at least double the amount of beans). Bring to a boil, then simmer until beans are tender to the bite, but not mushy. Both beans will take between 1-2 hours. Set aside. *You can also do this step the day or night before, fyi.

In a 8 qt. saucepan, add olive oil, garlic, jalapeno, santaka peppers and onion over medium heat. Stew together until onions are softened. Add chipotle peppers, adobo sauce, tomatoes, oregano and bay leaves. Stew this mixture over medium heat for 7-10 minutes.

Add vegetable broth and and all the beans, including cattle, black, kidney, chickpea and hominy. Bring mixture to a low boil then simmer. Stir in cumin, coriander, paprika, cholula and the juice of one lime. Then carefully whisk in brown sugar and cornmeal, making sure to mix well to avoid lumps. Sea salt to taste.

Cook this mixture low and slow, covered for up to 2 1/2 hours. The longer you cook it, the longer the flavors will meld together (and it's worth it). You can cook up to 1 hour or so, then refrigerate overnight which will also help the flavors come together. Top this mixture with a dollop of sour cream, cheddar cheese, green onion, lime wedges and more Cholula. Enjoy!