Food / 15 November, 2018 / Leo Bamford

4 Heart-Warming Bowls of Deliciousness to Try This Weekend 

• 2 Tbsp. ghee or unsalted butter
• 1 small red onion, sliced
• 3 cloves garlic, roughly chopped
• 1 tsp. each sea salt and pepper
• 2 Tbsp. fresh grated ginger
• 1 tsp. turmeric
• 2 tsp. cumin
• 2 tsp. curry powder
• 3/4 cup roasted sweet potato
• 12 ounces dry yellow split peas, rinsed and drained
• 6 cups vegetable or chicken broth
• 1 cup coconut milk, remaining for garnish
• 1/3 cup orange juice
• chopped cilantro, black sesame, micogreens for garnish

Method:

In a large pot or dutch oven, warm the ghee or butter over medium heat. Add the onion, garlic, salt and pepper and saute until translucent, about 5 minutes. Add the ginger, turmeric, cumin, curry, sweet potato flesh, yellow split peas and broth. Stir and bring the mixture up to a boil, down to a gentle simmer, cover and cook for 45-55 minutes until the peas are very soft. With an immersion blender or in batches in a regular blender, puree until mostly smooth. I like mine a little chunky. Return to the pot.

Stir in the coconut milk, orange juice and taste for seasoning. Add cayenne or more ginger if you’d like it spicy. Serve each bowl with dollop of coconut milk on top, cilantro, black sesame and microgreens for garnish.

Happy Yolk’s Vegetarian Pho

Ingredients:

• 2 large onions, peeled and halved
• nub of fresh ginger, peeled and sliced
• 4 cinnamon sticks
• 4 star anise
• 4 cloves
• 4 cardamom pods
• 1 tbsp coriander seeds
• 4 large carrots, peeled and chopped
• 1 fennel bulb, quartered, stalks removed
• 1 tsp minced garlic
• 1 tbsp shoyu or soy sauce
• 8 cups vegetable stock

• 1 head of bok choy, quartered
• fresh thai basil
• fresh mint
• 2 cups beansprouts
• handful of limes, quartered
• 1 lb brown rice noodles
• shaved sweet onion slices

Method:

Heat oven to 450.’ Place onions and ginger slices onto a baking tray and roast in the oven for 10 minutes until the edges are starting to brown. Place spices in a heavy-pot and dry roast until aromatic, stirring to prevent from burning. Add vegetable stock, shoyu, carrots, fennel, and roasted onions and ginger. Bring to a boil and reduce heat. Cover and simmer for 30 minutes. Strain soup base through a fine mesh strainer to remove vegetables and debris, then return strained broth to the pot and reheat. Cook noodles according to packet instructions. Prepare serving bowl(s) with cooked noodles, bok choy, beansprouts, onion, fresh herbs, and lime wedges. When ready to serve, pour over hot broth and serve immediately.

Naturally Ella’s Sweet Potato Srirarcha Noodle Soup

1. In a pot, heat sesame oil over medium-low heat. Stir in the thinly sliced red onion and cook until soft, 4-5 minutes. Add the minced garlic and minced ginger, cooking for 1 minute more. Next, measure in 4 cups vegetable broth, lime juice, sriracha, and soy sauce. Bring to a boil and reduce to a simmer.
2. Add sweet potatoes and cooking for 7-8 minutes, just until the sweet potatoes are tender, but not too soft. Finally, stir in the noodles and cook for another 3-4 minutes or until the noodles are soft.
3. Divide into two bowls and top with minced cilantro, bean sprouts, sesame seeds, and extra lime juice.