BRIGHT GREEN PEA & COCONUT SOUP

It’s beginning to be that dreary time of Winter where it feels like the beginning of the end.  After getting back from LA over the holidays, I arrived to 20-something degree weather, and the last few days couldn't have been more dreary.  It’s easy to feel like spending all day on the couch or eating a banana for dinner is not out of the realm of possibilities.  I’m fighting my “dreary” feelings by blasting myself with brightness, in food more than feelings, but I’m working on both.

This soup, from Anna Jones’ new book, is a fresh and vibrant recipe that is remarkably flavorful despite its few ingredients. I doctored it up just barely, but it was exactly what I needed.  It uses those frozen peas I always have in my fridge, and made me feel a little more “awake” after eating it.  Bright foods for fighting seasonal depression ? I’ll take it. 

Bright Green Pea & Coconut Soup (Gluten-free, Vegan) Serves 4-6

*Adapted from A Modern Way to Cook

  • 1 tablespoon coconut oil
  • 1 bunch of green scallions, chopped (green and white parts)
  • 1 shallot, minced
  • 1 celery stalk, finely chopped
  • 2lbs. frozen green peas
  • 1 (15oz.) can of coconut milk
  • 1 tablespoon white or yellow miso
  • 1 1/2 teaspoons sea salt
  • 1 bunch of fresh cilantro, roughly chopped (stems, too!)
  • 1 bunch of fresh basil, roughly chopped (stems, too)
  • 1 lemon
  • Extra virgin olive oil, to serve
  • Freshly ground pepper, to serve
  • Microgreens, to serve (opt.)

In a large saucepan, heat coconut oil over medium high heat.  Once pan is hot, add scallions, shallots and celery. Cook, stirring often, for 3-4 minutes or until ingredients have softened.

Then, add frozen peas, coconut milk, miso, salt and 3 cups of filtered water.  Bring mixture to a boil, then reduce to a simmer for 5 minutes.

Remove from heat.  Stir in all herbs and the zest + juice of 1 lemon.  Transfer mixture to vitamix/blender and puree until smooth.  (*If you have an immersion blender, use it here and dirty one less dish.)  Once soup is smooth, divide amongst bowls.  Top with freshly ground pepper, micro greens and a drizzle of olive oil. 

THANKSGIVING RECIPE ROUNDUP

Here is a quick round-up of last minute entrees, sides and desserts to make for this year's Thanksgiving.  Don't fret if you need one more side or a quick dessert, take a look below.  These recipes are all simple, seasonal and veg-friendly options for your table.  

Let me know if you plan to try any and of course,  I hope you all have a happy Thanksgiving!

 Thyme, Marjoram & Leek Socca (GF, V)

Thyme, Marjoram & Leek Socca (GF, V)

 Wild Mushroom Gravy (GF, V)

Wild Mushroom Gravy (GF, V)

 Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

Salt-Roasted Seabass with Frisee, Pistachio & Fennel (GF)

 Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

Poached Pears with Vanilla Bean, Ginger & Macadamia Maple Cream (GF, V)

 Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

Creamy Coconut Pumpkin Soup with Toasted Pepitas and Creme Fraiche

 Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

Roasted Root Vegetables with Rosemary, Thyme & Brown Butter (GF)

 Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

Red Quinoa Salad with Shaved Fennel, Sweet Peas & Whole-Grain Mustard Dressing (GF, V)

 Peach & Blackberry Ramekin Crisps (GF, V)

Peach & Blackberry Ramekin Crisps (GF, V)

SIMPLE THINGS

I recently shot for the Gatherings feature of Simple Things Magazine.  I invited a few friends over to share a large Indian meal full of roasted, spiced vegetables, coconut curry and lots of candles.  The theme was based on the Diwali festival also known as the "festival of lights," so we made sure to load up on tea lights and decadent servewear.  This feature also gave me an excuse to spend too much money at the Indian spice market -- 15 specialty spices isn't a lot, right?

Be sure to check out the November issue to see the five (vegetarian) recipes I developed for this gathering (which may or may not include sunchoke chips with spiced red lentil dip).  Now that it's finally a consistenltly cold temperature in New York, I'm ready for soups, curry and hearty meals with friends.  You can buy or order your issue here or check out where to buy.

20jgartland_gatherings_fall2013

SimpleThings_Nov2013_Selects_web1

SimpleThings_Nov2013_Selects_web5

SimpleThings_Nov2013_Selects_web2

SimpleThings_Nov2013_Selects_web3

SimpleThings_Nov2013_Selects_web4