Dinner: Sunchoke (Jersualem artichoke) and Salsify Soup with Vegan Samosas

Samosas were store-bought but the soup was Jay's creation, and he shared his deliciously simple recipe...

2 cups sunchoke

5 stocks salsify (we used both white and black)
2 large shallots
2 large toes of garlic
3lt water
salt
pepper
1oz Earth Balance (Vegan Butter)

Method:
- peel and slice the sunchokes and salsify, put in water so it doesn’t oxidize
- wash the sunchokes and salsify very well (sometimes they can be really gritty with dirt)
- once clean, put in pot, add water
- clean the skins off the shallots and the garlic, slice them a bit and add both ton the pot
- season with some salt and pepper (use your taste)
- let it all cook for 30 min
- turn the heat off and let sit for 10-15 min
- add the Earth Balance and puree it all together in a blender or using a wand
- taste, add more salt and pepper if needed
- Enjoy

it was beautifully white... I topped mine with some hot sauce, because I can't get enough of it...

 samosas were delicious as well...

 look at all the tasty goodness inside...

yum, yum, yum....

The Best Vegan Chocolate Chip Cookies Ever

Jay made these for me one day... and I think they are the most delicious cookies ever... Jay was generous enough to share the recipe :)

Home-style Chocolate Chip Cookies

1 cup unbleached all-purpose flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup
1⁄4 tsp black strap molasses
1 - 1 1⁄2 tsp pure vanilla extract
1⁄4 cup organic canola oil (a little generous 1/4 cup)
1⁄3 cup non-dairy chocolate chips

- Preheat oven to 350°F (176°C).
- In a bowl, sift in the flour, baking powder, and baking soda.
- Add the sugar and salt, and stir until well combined.
- In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
- Add the wet mixture to the dry, along with the chocolate chips, and stir through until just combined (do not over mix).
- Place large spoonfuls or 2oz ice cream scoop of the batter on a baking sheet lined with parchment paper and flatten a little.
- Bake for 11 to 13 minutes, until just golden (if you bake for much longer, they will dry out).
- Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
- Makes 12 2oz  cookies.

Jay: What do you want for dinner baby?
Me: Mmmm I don't know yet, I'll think about it for a bit.
Jay: Let me know, I'll go shopping.
Me: We have purple potatoes and kale at home… Go from there :)
Jay: Ok..

And this is what he created… He calls it "Off the Board Vegetable Soup"... you may be wondering why... Well each Saturday my sister and I go to a local farmers market for our veggies, and groceries in general. When I get home, as I put my weekly haul away, I write down on our kitchen board what I brought. As the week progresses and we use stuff up, we erase the items from the board, so when Saturday rolls around I know what I have, what needs to be used up, and what I need to purchase...

This soup was made at the end of the week... with the veggies listed on the board...

Jay also wrote up a recipe for it... so here it is... enjoy, if you decide to make your own version of Off the Board Vegetable Soup:)

Off the Board Vegetable Soup

Prep time – 20 min
Cook time - 1hr
Yield
-4 LT

5x Carrots diced
3 Celery stalks diced
1 Onion diced
1lb Purple potatoes cut in 1/2
3 Leeks sliced
3 Garlic cloves chopped
1 bunch Green Kale washed sliced
1 small Can cherry tomatoes
1Tbs Olive oil
1lt organic vegetable stock
2 Tbs Sundried tomato paste
1 can of creamed corn

- Wash all the ingredients
- Chop all the vegetables the same size so they cook evenly
- Heat olive oil in a 6lt stock pot
- Add every thing but the Kale, potatoes and sundried tomato paste to the pot sauté for a minute or two
- Add the stock, tomatoes and some salt and pepper
- Let it cook for about 30 min at a low boil
- At this time the Kale, sundried tomato paste and the cream corn can go in turn the heat to low and let cook (simmer) for another 30 min
- Taste for salt and pepper