Tag: food

  • Vegan Cream of Broccoli Soup

    I travel to the Sacramento area for work. As a plus, I get to visit my parents and Melissa. On one trip, my mother served a wonderful, green soup. I had to ask for the recipe.

    Vegetable ingredients

    • 2 stalks broccoli (approximately 4 ½ cups)
    • ½ medium onion
    • 1 stalk of celery
    • 1 cup of water

    Vegetable directions

    Cut the vegetables into chunks. You’re going to blend this up later, so don’t worry about cutting the veggies pretty. You’re cutting them so they’ll cook more evenly and faster.

    Put all of the vegetable ingredients in a covered kettle and cook. Don’t overcook the vegetables. If you do, your soup might turn gray like it sat on a cafeteria hot plate for hours and will taste icky.1Okay, maybe not icky, but it could look like it should. I cooked a double recipe for 20 minutes or so and it was great.

    Sauce ingredients

    • 1 cup water
    • ½ cup slivered almonds or raw washed cashews
    • 1 tablespoon chicken seasoning
    • ½ teaspoon salt
    • â…› teaspoon dried dill
    • â…› teaspoon marjoram

    Sauce directions

    Blend all the sauce ingredients in a blender until they are smooth and creamy.

    Add cooked vegetables to the blender and blend smooth. Be careful when blending hot ingredients, especially hot liquids.2As I explained in the vegan tomato basil bisque recipe, the expanding hot air wants to blow the top off your blender, mess up your kitchen, and burn you. Don’t let it.

    Return the mixture to a kettle and reheat. Add ½ to 1 cup of water as needed.


    We made it without salt and didn’t miss it. Others in my family seem to think it’s great with grated cheddar cheese or cottage cheese. So much for keeping it vegan…

    • 1
      Okay, maybe not icky, but it could look like it should. I cooked a double recipe for 20 minutes or so and it was great.
    • 2
      As I explained in the vegan tomato basil bisque recipe, the expanding hot air wants to blow the top off your blender, mess up your kitchen, and burn you. Don’t let it.
  • Vegetarian Chili

    Veggie Chili

    Ashley was in the mood to cook tonight so she brought out a cookbook she got before she headed off to college last fall: College Cooking: Feed Yourself and Your Friends, by Megan and Jill Carle. It has an amazing photo of a vegetarian chili. We just had to try it.

    The recipe says “serves 6.” Six what? Ravenous college students? That must be what it meant. We made a double recipe to have enough for our family of six. Oops! We now have enough chili left over to freeze and serve later over baked potatoes (as suggested by the book). Mmm.

    We’re looking forward to trying this recipe again next fall when stews and soups are more “in season.” It’s a Friday night tradition for us.


    • 1 onion
    • 1 red pepper
    • 2 stalks celery
    • 1 clove garlic
    • ¼ cup water
    • 2 small zucchini (about 1 pound)
    • Salt and pepper
    • 2 14-ounce cans diced tomatoes
    • 1 6-ounce can tomato paste
    • 2 tablespoons chili powder
    • 2 15-ounce cans kidney beans


    Cut the onion, red pepper, and celery into ½ inch pieces and mince the garlic. Place these ingredients in a pan and add the water. Cook for 5 minutes.

    Cut the zucchini into ½ inch pieces, add to pan, and cook for another 10 minutes.

    Add salt and pepper to taste. Add the tomatoes, tomato paste, chili powder and the kidney beans, undrained. Simmer for yet another 45 minutes.

    Serves 6 ravenous college students (maybe).

  • Book and Blog: Gluten-Free Girl

    On the way home from guitar group last night, I stopped at Starbucks and Barnes & Noble. Very little compares to the relaxation of wandering through a bookstore with a hot drink in hand. I’ve been told that I need to visit the library more and book stores less, but I wasn’t particularly planning on buying much tonight. I wandered through the magazines, computers, technology, and science. I meandered down the center aisle to see the displays of new books. That’s when I discovered Gluten-Free Girl: How I Found the Food That Loves Me Back…And How You Can Too, by Shauna James Ahern.

    Gluten-free living is of interest in the Logan household because Suzi was diagnosed with celiac disease in the last year or two. We’d had an earlier brush with it years ago when a doctor told us one of our daughters probably had it. Fortunately, he was wrong — the culprit was too much apple juice.

    The book looked interesting but remained on the shelf so I could do more research. Fortunately, Ms. Ahern has a blog, also called “Gluten-Free Girl.” I’m checking out her writing, recipes, and book tour schedule. She’ll be coming through Portland, Ore. in just a few weeks. Might be worth getting an autographed copy then.

    I don’t know if you have celiac. According to the statistics a lot of people who do don’t know either. Either way, you might find Ms. Ahern’s blog and book worth a read.

  • Tabouli

    Some people live to eat; others eat to live. Although I probably fit more in the latter group, there are some foods that tempt me to convert to the other side. Tabouli is one of them.

    I blog about tabouli because when I arrived home today after a long work week, there was a big bowl of tabouli in the refrigerator waiting for me. What a way to start the weekend!

    Here is the tabouli recipe I like. I recommend using a food processor to chop the parsley and substituting the green onions for the onion. I can never wait the recommended four hours…



    • 4 fresh tomatoes, chopped
    • 2 peeled cucumbers, chopped
    • 1 medium onion, minced fine
    • 3 heads parsley, chopped fine
    • 1/3 cup mint flakes
    • 1 cup cracked wheat (bulgur)
    • 2 teaspoon salt
    • 1/2 cup lemon juice
    • 1 cup olive oil


    Place the wheat in bowl, cover it with warm water, and set it aside until cool. Then squeeze the moisture out of the wheat with your hands. Toss the wheat with thee chopped vegetables, salt, lemon juice, and olive oil. Let stand in refrigerator at least four hours before serving.


    • If desired, add one half green pepper, minced fine.
    • You can substitute four green onions for the medium onion.
    • Quinoa makes a great substitute for the bulgar wheat to make it gluten-free.



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