Purslane

Local farmers’ markets are in full swing here in Boston and I couldn’t be happier. Every year the farmers bring new and interesting produce to the market giving adventurous eaters plenty of great things to try.

Purslane

Purslane

Purslane has turned up in my local markets (Central Square and Davis Square), and I love it. In America we’ve treated purslane (also known as Portulaca) as a weed. Other cultures have recognized it as a remarkably healthy vegetable that just happens to grow like a weed!

Purslane is loaded with all of the nutrients you expect to find in a leafy green vegetable: vitamin A is present in large quantities, as well as vitamin C and multiple B vitamins. It contains a decent amount of minerals like iron, magnesium, calcium and potassium.

The truly exciting nutrient in purslane is Omega 3 fatty acids. Purslane has a large serving of ALA, which is usually found only in fish, flax, hemp seeds and chia seeds.

So, how do you prepare it? What does it taste like?

Like most foods that contain omega 3s, heat is the enemy. Purslane is delicious raw, either as a stand-alone salad or mixed in with other salad greens. It has a nutty/lemony flavor with a great crunch when you have it raw.

It’s also nice quickly stir-fried. It’s great stirred in to scrambled eggs. Saute an onion first, then briefly saute the purslane before adding your scrambled eggs to the pan. Serve with salsa and maybe corn tortillas.

It must be summer because it’s Farmer’s Market time (plus sauteed Kale)

It’s farmer’s market season in Boston and I couldn’t be happier. I am fortunate enough to shop at the markets in Central Square and Davis Square (which is located directly behind my office!).

I have found that produce from the markets is fresher and tastier than anything in the stores. The prices work out to be more or less the same (or slightly cheaper, depending), but you get bigger bunches of things for the money. The markets have also turned me into a tomato snob–I never buy them from the grocery store because they are mealy and flavorless. I actually have a tomato problem in the summer–once they start appearing in the market I find myself buying so many that we have a hard time eating them all (a happy difficulty to have!).There are markets all over town, all week long. Check out the Federation of Massachusetts Farmer’s Markets to find one near you.

I always visit the Enterprise Farm stand in Davis Square to buy my greens. They’re an organic farm, and I like to try to buy as much organic produce as possible. They grow multiple varieties of my favorite vegetable, Kale, along with delicious salad greens, tomatoes and many other organic green things.

The Kimball Farm is at both of my markets and they have the biggest selection at both markets. They are not organic, but “low spray,” which means they only spray when they have to. They have expanded their “no spray” produce, making them a good alternative if you can’t find what you want at the organic stands.

I’m addicted to the berries from the Bug Hill Farm stand. They overfill their containers, and their berries are consistently sweet and delectable.

In the fall some stands have fresh foraged Maitake, or Hen-of-the-woods mushrooms. I try to buy as many of these as possible. Maitake have fantastic health benefits, are extremely tasty and versatile to cook with, and include woody stems that I save in the freezer to add to vegetable stocks. Check out this post from Drweil.com about the health benefits of Maitake and other mushrooms like Shiitake.

Both of my markets have a variety of naturally-raised meat available, and now both have fresh fish vendors! In Davis Square, the Globe Fish Company offers super-fresh, never frozen fish from their family-run business. We have a new fish vendor in Central, C&C Lobsters and fish, which seems to also be a small, family-run business. They have a nice variety of local fish and also lobsters–either live for you to take home to cook, or, if you order ahead, steamed and ready to eat.

Aside from all the beautiful produce, farmer’s markets are a community gathering opportunity. I often run into people that I know and maybe don’t see too often at the markets, and it’s like we’re all giddy with joy–it’s just so delightful to be surrounded by beautiful produce and happy people!

One thing I buy every week is kale. I love Enterprise Farm’s organic tuscan kale (also known as black, lacinato or dinosaur kale), as well as their green and purple kale. Kale is one of the healthiest foods you can eat. I think I tell at least one patient every day that they should include kale in their diet.

The problem is that no one knows how to cook it! We almost always prepare it as a simple saute with some garlic and salt. Easy, fast, delicious–what else do you need in a vegetable dish?

I hesitate to post this as a “recipe” because there’s really nothing to it:

-Chop the Kale (cut the leaves off of the thick, woody stems first)
-chop a clove of garlic
-saute the garlic briefly in a large frying pan with some olive oil (less than a tablespoon should do)
-add the kale and saute. It’s good if there’s a bit of water left on your kale from washing –that water helps steam the kale as it’s cooking.

Add salt (be judicious–kale doesn’t seem to need much salt) and enjoy!

Apple frangipane tart with almond and hazelnut crust (with bonus shortbread cookies)

I’ve always loved treats with an almond flavor or filling. Now that I’m doing almost all of my baking with almond flour, it’s easier to make healthy treats that satisfy my almond-loving palate.

I’ve been experimenting with my gluten-free pie crust recipe, and recently tried it out in an Apple Frangipane tart. Frangipane is a filling made of ground almonds, butter, sugar and eggs. Not all Frangipane recipes call for almond extract, but I like to include it to enhance the natural almond flavor. You can bake Frangipane in a variety of pie and tart pastries, often with fruit on top, or perhaps a layer of jam below.

Apple Frangipane tart is a classic French pastry. A sweet tart crust is filled with frangipane, topped with apples and baked. This recipe uses a gluten-free crust, but you could use whatever sweet crust you prefer. This recipe is a work-in-progress, and I think that pre-baking the crust for about 5 minutes would be a good thing, but I have not tested this theory yet (we can only eat so many sweets!), so I have listed the recipe just as I made it.

Bonus Shortbread Cookies: This crust recipe makes more than you’ll need for a standard tart pan (7-9″ diameter), so roll the leftovers into a log and refrigerate until firm, slice into cookies, and bake at 350 for 7-12 minutes for a delicious gluten-free shortbread cookie.

I used granular palm sugar/coconut sugar in my frangipane. Palm/coconut sugar has a low glycemic index (35), tastes delicious and behaves almost exactly like sugar. As a bonus, it contains some B vitamins and a generous amount of minerals like potassium and iron. It does not taste as sweet as refined sugar, but it brings a richer flavor to the finished product. You can find palm/coconut sugar in asian markets, packaged as a solid, hard-to-use lump (which is often combined with refined white sugar). I’ve also seen round shaker-type container of coconut sugar at my local Whole Foods Market, but it was outrageously expensive. I’ve been buying a nice, reasonably-priced granular palm sugar from Nutsonline.com, which is also where I buy my almond flour and many other wonderful things. Their palm sugar isn’t cheap, but it is cheaper than what you might find at your market. Since it feels so much better in my body than refined sugar, I see it as a worthwhile investment in my health.

Apple frangipane tart with almond and hazelnut crust

Almond and hazelnut crust

1.5 cps almond meal/flour
1 cp hazelnut meal
1 tbsp ground chia seeds (optional)
1/2 tsp salt
1/4 tsp baking soda
1/2 cp melted coconut oil or fat of your choosing
5 tbsp liquid sweetener (honey, maple, agave, brown rice syrup, etc.)
1 tsp almond extract
1 egg

Combine almond flour, hazelnut meal, chia seeds, salt and baking soda in a large mixing bowl. Stir with a big wire whisk (or any spoon, really) until well combined.

In a separate bowl, combine coconut oil, liquid sweetener, almond extract and egg. Beat with a fork or whisk until thoroughly combined.

Stir wet ingredients into dry, scraping the sides of the bowl to make sure everything is blended.

Put crust mixture into refrigerator to firm up a bit while you prepare the rest.

Fragipane

1/2 cp almond meal
1 tbsp flour (buckwheat is good, but any will do)
1/4 cp palm sugar (or regular sugar)
3 tbsp butter
1 egg
1 tsp almond extract
1/8 tsp salt

Combine almond meal, flour and palm sugar in a food processer, pulsing a couple of times to blend. Add the remaining ingredients and blend until a smooth paste is formed, pausing to scrape down the sides to make sure everything is evenly incorporated.

Putting it all together

2-3 apples, peeled and thinly sliced

Preheat oven to 375. Thoroughly grease your tart pan, making sure to get to each nook and cranny.

Press about 2/3-3/4 of the pie crust mixture into the tart pan, making sure it is even on the bottom and sides. This is easier if it is a bit stiff and cold. Take extra care with the bottom edge, making sure that it is not too thick.

Pour frangipane into the crust and spread it evenly. Arrange apple slices on top, arranging them in a pretty pattern.

Bake at 375 for 40-60 minutes. Serve at room temperature. Store in refrigerator.

Nice way to use Mangos

Ataulfo mangos have reappeared in the markets for the spring and I can’t get enough of them. They’re so rich and custardy and “stringless” which is a really nice thing. I always feel great joy when I eat orange things like sweet potatoes, but these mangos are an extra special joy.

I had an eyes-bigger-than-my-stomach moment at the store the other day and bought 4, all unripe, and all destined to ripen at the exact same time. I could happily eat them, just as is, but then I remembered this recipe I found over at Chef in You.

Chef in You is a healthy Indian food blog that I’ve recently discovered. I love this recipe for Amrakhand, a thick yogurt and mango lassi. I’m planning a dinner of spicy Indian food this weekend just so we can cool off with this for dessert.

You can read the original post here. I’ve simply copied and pasted the recipe below.

Amrakhand

2 cups plain yogurt (use Greek style yogurt if available)
2-3 fresh mangoes, to make about 1 cup mango pulp (you can use canned mango pulp too)
sugar to taste
1-2 tbsp chiroli nuts for garnish (optional)
few fresh slices of mangoes for garnish

Note: You can also use saffron, cardamom powder and nuts to flavor this further like Shrikhand.

Method

If using fresh mango pulp, slice the flesh of the ripe mangoes. I used sweet mangoes for this recipe.
Process mangos in a blender or food processor until smooth. You can strain the pulp to remove the string,s if any.
Make sure the yogurt you are using is thick. if not, you can tie the yogurt in a clean cotton cloth (or cheesecloth) and hang it up for an hour or so to drain off all the whey. Or if you can get your hands on Greek style Yogurt, go for it. I think its perfect for this dessert.
Whisk the yogurt in a bowl and beat it well.
Add sugar little by little and continue to whisk.
When the yogurt gets light in texture, stir in the mango pulp.
Stir it until blended and then chill it.
Serve cold garnished it with chiroli nuts and some sliced mangoes.

Spicy black-eyed peas, lentils and split chickpeas with mustard greens

One of my favorite restaurants in my hometown of New Orleans is Bennachin. It’s not one of those classic New Orleans Creole or Cajun restaurants–it’s a simple, homey place that serves super-tasty African food. I think it’s really the owner/chef’s home cooking–that’s what it tastes like, anyway, delicious home-cooking. They have a big selection of vegetarian dishes (as well as meat and fish), and it seems that most things come with coconut rice and fried plantains. I’ve found that any meal accompanied by fried plantains is pretty awesome.

They serve this wonderful black-eyed pea dish that I’ve been trying, unsuccessfully, to reproduce at home. It’s a simple stew with onions, tomatoes and black-eyed peas, but it tastes like much more than that.

The surprising (and revelatory) thing about it, to me, is how tasty black-eyed peas are in a tomato-based stew. As a southerner I’ve eaten my share of black-eyed peas (especially on New Year’s day, when it brings you luck), and we might throw a chopped tomato in when we serve it, but it’s definitely not in a tomato sauce.

My most recent experiment included some garden-variety brown lentils and some split chickpeas. I ventured far from my Proustian memories of Bennachin’s black-eyed peas and into new territory with some Indian spices (and the addition of two other legumes). The split chickpeas are also known as Chana dal, and can be found in any Indian market. If you can’t get them, just use more black-eyed peas.

I usually throw a small piece (1 square inch, roughly) of Kombu/kelp in the pot when I make beans–it helps soften them and mineralizes the dish.

I like things spicy, so if you don’t, cut down on the chili. I encourage you to use the full amount of ginger though–it helps the digestion and really makes the dish tasty! I find that the heat of green chilis here in Boston is unreliable–they often taste like small bell peppers. Serrano chilis are usually pretty hot, and like with all chilis, the seeds are the hottest part. You can test for heat of your chili with a small nibble of the green part, and then decide how many seeds to include. I strongly recommend you do this! When I don’t, my dishes turn out either way to hot or disappointingly mild.

I always want to have something green with every meal, and this time I made mustard greens with onions, mustard seed and hing/asofetida.

Spicy Black-eyed peas, lentils and split chickpeas

1/3 cp split chickpeas (aka Channa Dal, available at Indian markets) or just black-eyed peas
1/2 cp brown lentils
1/2 cp black-eyed peas
1 bay leaf
small piece kombu/kelp
1 onion, chopped
1-2 green chilis, chopped
2 inches of fresh ginger, grated or finely chopped
3-4 cloves of garlic, minced
Olive oil, for sauteing
1 tsp cumin (or more, to taste
1/4 tsp ground cardamom
1/2-1 tsp ground coriander seeds
1 14-oz can diced tomatoes (I use no salt added tomatoes, reduce salt if yours have added salt)
1 bunch fresh cilantro, chopped
2-3 tbsp lemon juice, to taste
Salt and pepper to taste

If you are using the split chickpeas, bring them to a boil in about 4 cups of water, along with the bay leaf, kombu and about 1.5 tsp salt. Reduce fire and simmer for about 20 minutes. Add black-eyed peas and lentils and about 1 more cup of water (if you are not using chickpeas, just bring lentils and black-eyes to a boil and simmer for about 20 minutes).

In the meantime, prepare the seasoning: Saute onion, garlic, chilis and ginger until onions soften. Add cumin, cardamom and coriander and briefly saute, making sure not to burn the spices. Add entire can of diced tomatoes (including juice). Bring to a boil, then reduce heat and simmer for 5-10 minutes.

Add tomato mixture to pot of beans. Simmer on a low fire for at least 20 more minutes or until beans are soft and stew is thick. You might need to add 1-2 more cups of water to keep it from sticking, but finished result should be thick.

Remove from heat and stir in chopped cilantro and lemon juice, both to taste. Adjust salt and seasonings. Serve on rice.

Seasoned mustard greens

1 small onion or 2 shallots
1/2 tsp brown mustard seeds
pinch hing/asofetida
1 bunch mustard greens (or any hearty green–kale, collard greens)
Salt and pepper to taste

Saute onion or shallots until they soften and give off some water. Add mustard seeds and continue sauteing until they start to pop. Add the pinch of hing, the greens and some salt. Saute until greens are bright-green and softened (maybe 5 minutes of sauteing). Adjust salt and pepper to taste.

Mark Bittman on cautious optimism about food

My favorite New York Times food columnist and cookbook author, Mark Bittman wrote this nice blog post about some good news regarding healthy foods. He points out that it’s getting easier (and hipper?) to eat healthy foods–there are more farmer’s markets, more emphasis on sustainable growing practices, and most importantly, a greater emphasis on healthy meals in our school systems.

Hopefully all of these changes really do turn us into a nation of healthy whole foods eaters instead of chubby processed foods eaters. I suppose we won’t see real change until we stop subsidizing corn (which is processed into all sorts of chemicals and sugars) and start subsidizing things like kale, fruit and whole-grains. I could get excited about my tax dollars being spent on that!
Read the original post here.

Teff, the super grain

I’m a big fan of the high-protein grains quinoa and amaranth. They fill me up and keep my energy steady for hours. I like to cook them together with millet to make a breakfast porridge, and also to use instead of rice in one of my stews or quickie rice/veg/egg lunches.

Teff is another high-protein grain, and one I’ve neglected for far too long. Teff is rich in minerals with a healthy dose of calcium and iron, making it ideal for women (and men, too, of course). It is also gluten-free, making it a nice addition to a gluten-free diet.

Teff flour is used to make injera, an Ethiopian flatbread that is used both as a serving dish and a utensil. If you haven’t eaten at an Ethiopian restaurant, I highly recommend it. Just be prepared to eat with your hands.

Ethiopian feast served on injera

We like Asmara in Cambridge. Addis Red Sea in Boston is also quite good. My Ethiopian patients tell me that Fasika in Somerville is the best place.

I’ve been experimenting with both the grain and the flour this week. Since teff cooks up fairly sticky, like amaranth, I’ve been enjoying it for breakfast. For my most recent pot, I added some chopped sweet potato and cinnamon, and I’ve been reheating it with soy milk, raisins and pecans.

I tried the Bob’s Red Mill Teff Chocolate cake recipe, and while I liked it, it wasn’t chocolaty enough for my taste. I will experiment with it and post an updated version in the future. One great thing about the cake, though, is that it’s very filling (which is a good thing–it’s filling you up with high-quality protein).

One down side to adding teff to your diet is that it’s hard to find it at the store. Whole Foods in Cambridge carries teff flour, but not the grain. I order all of my grains from Bob’s Red Mill, and I think teff is definitely worth the trouble of ordering.

One stock, two dinners: Celery Root Gratin, Lentil Soup

It’s cold here and Boston, and I’m suddenly, happily, more interested in spending time in the kitchen. Summer cooking is a challenge–the farmer’s markets are brimming with beautiful veg, but I want to spend my time lollygagging on the patio, not sweating in the kitchen. So, while the cold weather has it’s challenges, it makes me want to cook.

I’ve been making a lot of soup lately. I think of soup as a perfect food–I pack them with veggies, and usually include some type of bean and serve it with brown rice or quinoa. I’ve also been making my own stock lately, which makes a huge difference in the quality of the soup.

Stock always seems like a lot of work, certainly harder than using a bouillion cube or opening a carton of your favorite store-bought stock. It really isn’t, though. Coarsely chop some veggies (with skins intact for extra flavor), saute them in some olive oil, add water and some herbs and leave it to simmer on the stove while you do other things.

My current approach is to make a big pot of stock, and then use it as a basis for two different recipes. I also try to freeze some for some future time when I don’t have time to make stock. It doesn’t feel like that much work when you can use a pot of stock to make a couple of dishes.

This week I make Deborah Madison’s Vegetarian Cooking for Everyone“>Vegetarian Cooking for Everyone mushroom stock using my favorite dried mushrooms, Maitake/Hen of the Woods and a few shiitake.

Maitake/Hen of the woods (pictured above) are super-delicious mushrooms with wonderful health benefits. They helps strengthen the immune system and have anti-viral and anti-fungal properties. Research has also shown that they have tumor-fighting properties and can help regulate blood sugar. I buy dried Maitake from Mountain Rose Herbs and use them almost every time I make stock.

Shiitake (pictured above, growing on logs) have similar immune-stimulating, anti-tumor and anti-bacterial effects. They’re easily found at any Japanese market and most Asian markets. Mountain Rose Herbs also carries dried Shiitake. I buy them fresh at my local Whole Foods Market, as well.

Fresh Maitake and Shiitake are quite expensive, but a little goes a long way. Dried mushrooms tend to be less expensive and are almost as nice as the fresh, depending on how you prepare them.

With cold season upon us, it make sense to use as many maitake and shiitake as possible.

This batch of Mushroom Stock went towards making a Celery root/brown rice gratin (also from Deborah Madison’s book) and a pot of lentil soup (recipe to follow later). These two dishes gave us several lunches and a dinner–a great reward for the work. The original gratin recipe called for wild rice, but my husband doesn’t think wild rice is good for eating, so I made it with brown rice. The added step of making the bechamel sounds like a lot of work, but once you throw it together it’s not hard to keep 1/2 an eye on it while you do other things. Just keep the fire low and remember to stir. Or use a double-boiler.

Mushroom Stock

1/2-1 oz dried mushrooms–maitake, shiitake, porcini, or combination
1 1/2 tbst olive oil
1 large onion, cut into quarters, skin on (remove any dirty layers)
2 carrots, quartered
2 celery ribs, quartered
4-8 oz white mushrooms, quartered or coarsely chopped
1 cup chopped leek greens (save whites for lentil soup, recipe to follow)
1/4 cup walnuts or almonds, optional
2 garlic cloves, skin on, coarsely chopped
1/4 tsp dried thyme
1/4 tsp dried sage
8 springs parsley
2 small bay leaves
2 tsp salt

1. Clean any dirt from dried mushrooms. Soak in hot water while you prepare everything else.
2. heat oil in a soup pot, add onion, carrots and celery. Saute over medium-high heat until the onion is browned, about 15 minutes.
3. Add mushrooms and their soaking liquid along with the remaining ingredients.
4. Add about 9 cups of water and bring to a boil.
5. Reduce heat and simmer, partially covered for 45 minutes.
6. Strain

Vegan brown rice and celery root gratin

Bechamel (made with mushroom stock, recipe to follow)
1 tbsp olive oil
2 small celery roots, peeled and grated
juice of 1 lemon
2 cloves of garlic
2 tbsp chopped parsley
salt and pepper, to taste
3 cups cooked brown rice (or wild rice)
1/2 cup pecans
ground hazelnuts to sprinkle on top, optional

1. Preheat oven to 400.
2. Oil 9×13 baking dish (or anything large enough to hold about 5 cups)
3. Make bechamel.
4. Heat olive oil in a skillet. Add celery root with lemon jice, garlic and 2 tbsp parsley. Cook until tender, about 5-7 minutes. Add salt and pepper to taste.
5. Combine rice, celery root, pecans and bechamel. Spread into prepared baking dish. Bake for about 20 minutes. Top with grated hazelnuts and return to the oven for another 5 minutes or so.

Mushroom bechamel

1/4 cp minced shallot or onion
3 tbst olive oli
2 tbsp flour (use white or brown rice flour for gluten-free version)
1 1/2 cups hot mushroom stock
salt and pepper to taste

1. Cook shallots/onions in olive oil in a small saucepan over low heat for about 3 minutes. Stir in the flour and cook for 2 minutes more. Whisk in the stock all at once, then cook for 20 minutes, stirring frequently, or in a double-boiler for about 30 minutes. Add salt and pepper to taste.

Lentil soup with leeks and mushroom stock

Elana’s Pantry Biscuits

Biscuits have always been one of my favorite breakfast foods. I prefer them with just a pat of butter–no jam, nothing fancy.

I haven’t made biscuits in a while–they are a little time-consuming–but I’m excited to try this recipe from Elana’s Pantry.

They’re made of almond flour, so they are much higher protein than your standard white-flour biscuits. I suspect the texture will be quite different, but they do sound tasty

I can’t wait to try them.

You can see Elana’s original post here. I’ve pasted in her recipe below.

Biscuits

2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar

1. In a medium bowl, combine almond flour, salt and baking soda.

2. In a large bowl, blend together buttery spread, eggs and agave.

3. Stir the dry ingredients into the wet until a nice dough forms. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick. Dust dough with extra almond flour if it is sticky and/or misbehaving.

4. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth. Using a spatula, transfer biscuits to a parchment lined baking sheet.

5. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.

Yield: 10 biscuits

Chickpea soup with saffron and almonds

As the weather gets cooler, I’m enjoying being in the kitchen again. I love summer so much that I don’t want to spend any time at all inside in the kitchen. When it starts to turn cool (and wet), being in a warm kitchen seems like the most reasonable thing to do.

I’ve been making a lot of soup lately. I’ve been experimenting with making stock, and then using it to create two different soups. This give me leftovers for nice lunches and dinners for the rest of the week.

In the fall and winter it’s especially important to eat warming, cooked foods. Chinese medicine teaches us that when it’s cold out, you should skip raw foods because they cool the body and put the digestive fires out (when it’s cold outside, you need warming inside). Soups are the perfect replacement for the salads of summer–nutritious and hydrating for the dryness that comes with cold air and indoor heating.

I just recently tried Mark Bittman’s recipe for Chickpea Soup with Saffron and Almonds from his book, How to cook everything vegetarian. I followed his recipe almost exactly, and made my own stock. If you don’t have time to make stock, just use whatever stock you like. I often use Imagine Foods No Chicken Stock when I don’t have time to make my own.

The inclusion of coarsly chopped almonds gives this soup and interesting texture. I mashed a few chickpeas to thicken the soup, but left it very brothy overall. Bittman says to mash the chickpeas to whatever consistency you prefer–there’s no wrong way.

Basic stock

1 large onion, with (clean) skin, cut into large chunks
2 medium carrots, cut into quaters
2 stalks celery, cut into quarters
3-6 Whole garlic cloves, with skin on, gently crushed with side of knife
Olive oil, for sauteeing
Stems from dried mushrooms (I used Maitake/Hen of the Woods), optional
2 bay leaves
1 Tsp dried thyme (or several branches of fresh)
6-8 cups of water

Sautee onion in olive oil until it starts to soften a bit (about 5 minutes). Add the carrots, celery and garlic saute until the veggies are slighty browned.

Add bay leaves and thyme and sautee briefly.

Add water and optional mushroom stems, bring to a boil. Reduce to a simmer and cook for at least 30 minutes, but longer if you have time.

Chickpea soup with saffron and almonds

3/4-1 cp roasted almonds (best with skinned)
2 cups cooked chickpeas (2 cans, or cook 1/2 pound dried)
1 large onion, chopped
1 tsp minced garlic
Olive oil, for sauteeing
Salt and freshly ground black pepper
1/4 tsp crumbled saffron, or more, if you like
6 cups vegetable stock or water or combo
1/4 cp chopped parsley

1. Coarsely chop the almonds. Set aside.
2. Heat olive oil in large soup pot. Sautee onions and garlic with a large pinch of salt and ground black pepper. Cook until onions start to brown, stirring occasionally throughout. Stir in almonds and saffron.
3. Add stock or water and chickpeas. Mash chickpeas to desired consistency with a potato masher or back of a spoon. Gently heat, stirring occasionally until hot. Taste, and adjust seasoning.
4. Serve garnished with parsley.