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....

soup for dinner

I craved it he made it. It was so filling and delicious...

What he used to make it... 
1 red onion (diced)
4 celery stalk (4 diced)
1 red bell pepper (diced)
piece of fresh ginger (minced)
4 cloves of garlic (minced)
1 red chillie pepper (sliced)
1 tbsp mild curry powder
1 tbsp ground cumin
1 tsp ground corrianced
vegetable oil to sautee all of the above
2 cups of red lentils
1 med sweet potato
2 youkon gold potatoes
1.5 lt vegetable stock
salt and pepper
before serving stir in 1/2 bunch of fresh chopped cilantro

Served with some soft, chewy baguette... so filling

I topped mine with Sriracha

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