Let them eat vegan Pho

Casa Clark has gone vegan.  It's been coming for a while and it's been a good thing especially for me.  R and C aren't too convinced yet  and occasionally ask for eggs, cheese, and milk (although C has been drinking lots of my almond milk lately).  It's been a challenging culinary adventure but I'm not one to shy away from a fight.

One of my most favorite things in the world is the wonderful Vietnamese rice noodle soup Pho.  The only problem is that as a recent vegan I know there is fish sauce lurking in the savory depths and was bummed that I couldn't have it especially since it's gotten a bit chilly out there.  I was looking at my p.v. (pre- vegan) cookbooks and found a Pho recipe in my Cook's Illustrated The Best International Recipe cookbook and liked some and changed some.  You'll die at the depth of flavor in the broth and have a healthy dinner to boot.  The secret to this broth is time, so start it the night before or before you head out to work.  Trust me, it's worth the wait.

Vegan Pho Broth (adapted from Cook's Illustrated)
You'll need a dutch oven and crock pot for this one.


4 tsp vege oil ( I didn't actually measure the oil and just added enough to cover the bottom of my dutch oven)
4 medium onions sliced
8 medium garlic cloves, pressed
2 lemon stalk with tough outer edges removed and sliced thin; only use the bottom 5" of it
20 c water
4 Tbsp tamari
4 Tbsp sugar
8 star anise pods
8 whole cloves
a handful of dried shiitake mushrooms
a piece of Kombu for dashi cut in half
mushroom soy sauce or tamari to taste
1 piece of lemon grass with outer skin removed and mashed a bit with the back of a knife ( to add to crock pot)

Add the oil to your dutch oven and warm up; add the onions and cook until caramelized.  This is a very important step because it will add color and flavor to the broth.

Add the garlic and lemon grass and cook until fragrant.  Add the water, tamari, sugar, dried mushrooms, and kombu.  Now you can add the star anise and cloves but I place 4 star anise and 4 cloves into a tea pouch ( so you'll make 2 pouches) and then add.  It makes it easier to get them out later.  It'll make sense.

Place the lid on your dutch oven and bring to a boil.  Reduce the heat a bit and allow to simmer for 10 min.  Now here is where the magic happens.

Before you strain your broth into the crock pot be sure to dig out one of your spice pouches and the kombu; set aside.  Strain the rest of your broth into the crock pot and add the reserved spice pouch, kombu, and the macerated lemon grass.   Cook it on low for at least 8 hours.  Season to taste with more tamari or mushroom soy sauce as needed.

As far as the garnishes go, the sky's the limit.  I personally like to use bean sprouts, chopped tofu, carrots, green onions, sliced bok choy, sliced jalapenos, sliced cabbage, cilantro leaves, rice noodles, and Thai basil of course.  You place your garnishes into your bowl and then top with the hot broth.  Add some Sriracha and you're in business.  This is super healthy and delicious comfort food that you'll crave throughout the winter.

What to do with your CSA part 1

Yellow Gazpacho with Fresh Relish

I get asked what do I do with my CSA, so in an effort to answer that I've decided to blog for a week with the meals that we make from our box.  I really enjoy being part of  The Farmer's Daughter CSA because I know my farmers, the food that I get is top notch and organic, and it allows me to be really creative in the kitchen.  All of the ingredients are organic unless otherwise noted.  This lovely soup was both our lunch and dinner which I served with sour dough havarti cheese toast.

 

Fresh Relish (Casa Clark original recipe)

2 early girl tomatoes, diced

2 carrots finely chopped

purple basil leaves, cut into ribbons

mint leaves, cut into ribbons

Kingsburg gold tomatoes, halved

diced red onion (this onion also goes into the gazpacho so don't use too much)

extra virgin olive oil

salt

I placed all of the ingredients into a bowl, swirled with some extra virgin olive oil, and seasoned with salt to taste.  I didn't give you exact amounts because I didn't measure and just threw it all in.  You'll figure it out.

Yellow Gazpacho (Casa Clark original recipe)

 

I used what I had in the box and left overs from last week's box to make this.  I weighed the ingredients and am providing you with exact measurements of what went into the soup.  The pic is of the vege landscape before they were blended into creamy and refreshing goodness.

2 lb 3.5 oz of Carolina gold heirloom tomatoes, quartered

1 lb 3.5 oz purple bells, sliced

1 lb cucumbers (these were store bought)

1 red onion diced (the onion used in the relish; I hadn't used too much of it so threw it in)

2 cloves of garlic quartered

8 oz baby carrots

1 lb tomatillos husked, washed, and halved or quartered

9.2 oz apricots (weight with pits inside) pitted and halved

1 Tbsp sherry vinegar

1/2 lemon, juiced

salt and pepper to taste

extra virgin olive oil

water

I used my blender for this because I have one that is awesome, but feel free to use a food processor.

I blended in batches and once I placed some of the veges into the blender I added a bit of olive oil and a splash of water to make the veges easier to blend.  Once they're blended pour them into a sieve over a bowl.  Fold the vege pulp until no more juice is extracted, repeat with the rest of the veges.  On your last batch be sure to blend for a full minute and just incorporate into the soup without straining.  Mix to combine.  Add the vinegar, lemon juice, and season to taste.  Refrigerate at least 2 hours before serving.  Place into bowls and top with the relish.  Enjoy!