Pumpkin Tom Kha (Coconut Lemongrass Soup)

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

I'm almost scared to post this recipe, but I have to because it's one of my very favorite soups and I'm not ignorant to the fact that many folks aren't able to source authentic, specialty ingredients; especially those of us in rural areas (and especially in Alaska).

Does this mean we can't or shouldn't try to replicate our favorite ethnic dishes? I don't think so. In no way am I claiming this Tom Kha to be authentic, however, I think it's a pretty darn good replication with ingredients one can get at any local grocery store. It's my hope that you enjoy it as much as I do and if you're able to find galangal, straw mushrooms, and kaffir lime leaves... um...send me some in the mail, please. Pretty please?

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

It's my great joy to share this recipe with all of you small-town kids who struggle with making pretty much anything 'authentic'. I refuse to be constrained to tofu noodle soup because my store doesn't care bird's eye chilis. Who's with me!?

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Pumpkin Tom Kha (Coconut Lemongrass Soup)

Kathleen Henry @ Produce On Parade

Published 10/28/2016

This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Ingredients

  • 1 small pumpkin or delicata squash (2 cups cubed)
  • 3 cups vegetable broth
  • 1 15 oz can of full-fat coconut milk
  • 1 stick of fresh lemongrass
  • 1 1-inch piece of galangal or ginger, peeled and micrograted
  • dash of crushed red pepper, to taste
  • 6 kaffir lime leaves or 1 1-inch piece of lime rind
  • ¼ cup brown sugar (optional)
  • ½ lb fresh straw mushrooms or 1 8oz can of sliced mushrooms, drained
  • ½ of a 14 oz block of firm tofu, cubed
  • 2 limes, juiced (¼ cup juice)
  • 3 tbsp vegan fish sauce or 1 tbsp soy sauce, to taste
  • 1 tbsp fresh basil, chiffonade
  • ¼ cup fresh cilantro, chopped

Instructions

  1. Deseed the pumpkin and cut off the ends. Slice into wedges and steam for 15-20 minutes until just tender. Set aside to cool. Slice off the skin (leave skin on if using delicata) and cube.
  2. In a large soup pot, bring the vegetable broth and coconut milk to a gentle boil over medium high heat then reduce to a very low simmer.
  3. Slice the lemongrass in half lengthwise and bruise with the back of a measuring cup. Add the lemongrass, galangal, crushed red pepper, lime leaves, and brown sugar to the pot and stir; simmer for 3 minutes.
  4. Add the mushrooms and tofu, simmer for 5 minutes.
  5. Stir in the lime juice, fish sauce, and basil. Remove from heat. Serve hot and topped with cilantro.

Yield: 4

Produce On Parade- Pumpkin Tom Kha (Coconut Lemongrass Soup) - This soup is inspired by the Lao Pumpkin and Coconut Tom Kha at my favorite local restaurant, Pho Lena, in Anchorage. It’s basically Tom Kha Gai without the chicken and with pumpkin instead. I add tofu for a protein boost! In Alaska, it can be difficult to find some of the very specific ingredients for Tom Kha so I’ve included commonplace substitutions. I have to use ginger, lime rind, and canned mushrooms because galangal, kaffir lime leaves, and straw mushrooms aren’t accessible. Still, the soup is absolutely divine!

Penne w/ Broccoli & Miso Pine Nut Gremolata + Dreamfields Giveaway

This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!  

Go Green! Today I'm thrilled to partner with Dreamfields Pasta to bring you this zesty, Penne w/ Broccoli & Miso Pine Nut Gremolata. Using Dreamfields Pasta is an easy way to make your meals a little bit healthier! Check below to enter a giveaway to win a case of their delicious and nutritious pasta.

Produce On Parade - PENNE W/ BROCCOLI & MISO PINE NUT GREMOLATA + DREAMFIELDS GIVEAWAY - This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!
Produce On Parade - PENNE W/ BROCCOLI & MISO PINE NUT GREMOLATA + DREAMFIELDS GIVEAWAY - This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!
Produce On Parade - PENNE W/ BROCCOLI & MISO PINE NUT GREMOLATA + DREAMFIELDS GIVEAWAY - This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!
Produce On Parade - PENNE W/ BROCCOLI & MISO PINE NUT GREMOLATA + DREAMFIELDS GIVEAWAY - This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!

Dreamfields pasta is made with premium durum wheat semolina here in North America. It's also a great way to fill up on fiber and protein with 5 and 7 grams respectively in each one-cup cooked serving! Dreamfields unique recipe contains inulin, a prebiotic fiber sourced from chicory root, which helps promote healthy digestion. Visit their website to learn more about the brand and find some more great pasta recipes. 

Penne w/ Broccoli & Miso Pine Nut Gremolata

Kathleen Henry @ Produce On Parade

Published 10/04/2016

This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!

Ingredients

  • 1 box Dreamfields Penne Rigate
  • 1 medium broccoli head chopped, florets only
  • 1/2 cup pine nuts
  • 1 large lemon
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon red miso paste (or other favorite variety)
  • Dash black pepper
  • Dash crushed red pepper flakes
  • 1/2 cup chopped fresh parsley
  • 2 large cloves garlic, minced
  • 2 tablespoons large-flake nutritional yeast
  • Vegan Parmesan cheese (optional)

Instructions

  1. Prepare pasta according to package directions, adding chopped broccoli to pan during last 3 minutes of cooking. Before draining, reserve 1/4 cup cooking liquid. Return pasta and broccoli to pan; set aside.
  2. Meanwhile, in small skillet, toast pine nuts over medium-low heat about 10 minutes or until fragrant, stirring often; set aside Watch carefully so they do not overcook.
  3. Zest lemon; measure out 1 tablespoon of zest. Juice lemon, measure out 2 tablespoons of juice.
  4. In liquid measuring cup or small bowl, whisk together olive oil, lemon zest and juice, miso paste and peppers, whisking until miso is well incorporated.
  5. Stir reserved cooking water, oil mixture, parsley, garlic, yeast and toasted pine nuts into pasta. Toss to coat well. Serve immediately, topped with vegan Parmesan, if desired.

Yield: 6

Prep Time: 20 mins.

Cook time: 10 mins.

Total time: 30 mins.

Nutrition

  • Calories: 380
  • Fat: 17
  • Totalcarbs: 51
  • Protein: 12
  • Saturated Fat: 2
  • Cholesterol: 0
  • Sodium: 160
  • Dietaryfiber: 8
  • Calories:

Produce On Parade - PENNE W/ BROCCOLI & MISO PINE NUT GREMOLATA + DREAMFIELDS GIVEAWAY - This bright and zesty pasta is a great way to get in some greens! Toasted pine nuts lend a unique flavor that blend excellently with par-boiled broccoli. It’s lemony and earthy with plenty of umami from red miso and nutritional yeast; a plant-based protein meal sure to please the whole family and done in the time it takes to boil the noodles!

A big thanks to Dreamfields Pasta for sponsoring this post! Enter the giveaway below. #HealthyPastaMonth

Maple Molasses Chocolate Cookies

A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

I feel like molasses is underrated. Way underrated. It's a mostly un-refined, nutrient-rich sweetener that boasts big flavor. What's not to love? I've been trying to work it into my diet to replace regular white sugar when possible, especially since it's contains a good dose of iron and magnesium. 

Regular molasses cookies are pretty commonplace, but I wanted something with a little more va-voom. Maple and molasses are such a comforting combination, offering sweet and earthy notes and conjuring memories of beloved holidays (can you tell I'm excited about winter?). However, I pretty much always want chocolate, so I thought oh what the heck, I'm going for it. All in. I figured the maple/molasses/chocolate combination was awful or overwhelming, then lesson learned. As Sarah Addison Allen writes... happiness takes risks. This risk paid off. Oh my goodness... these cookies are a new staple and definitely make me happy. They are so flavorful and rich with a fresh and unique flavor combination that is an utter delight. 

I hope you like them as much as we did! It's been rainy all week up here in Alaska and these fill the house with the most scrumptious aroma that feels like a big, warm hug.

Produce On Parade - Maple Molasses Chocolate Cookies - A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

Maple Molasses Chocolate Cookies

Kathleen Henry @ Produce On Parade

Published 07/27/2016

A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

Ingredients

  • 1 cup vegan stick butter, room temperature
  • 1 ¼ cup vegan granulated sugar
  • ¼ cup molasses
  • ¼ cup + 2 tbsp aquafaba (liquid from one can of chickpeas)
  • 2 tsp vanilla extract
  • 1 tsp maple extract
  • 2 ¼ cup all purpose-flour
  • ¼ cup + 2 tbsp unsweetened cocoa powder
  • 1 tbsp instant coffee, dry (optional)
  • 1 tsp kosher salt
  • ¾ tsp baking soda

Instructions

  1. In an electric mixing bowl, cream the butter, sugar, and molasses together with the beater attachment on medium speed until well combined.
  2. Reduce the speed to low and beat in the aquafaba, and vanilla and maple extracts. Increase speed to medium; beat until somewhat light and fluffy.
  3. In a medium mixing bowl, whisk together the remaining ingredients. Slowly add to the butter mixture on low speed until just combined.
  4. Allow to rest in the fridge at least while the oven preheats. Preheat oven to 325°F. On a greased cookie sheet, place slightly smaller than golf-ball sized cookies a few inches apart and bake on the middle rack for about 12-15 minutes. Allow to rest a couple minutes on the pan before transferring to a wire cooling rack. Repeat with remaining dough. Cool, then store in an airtight container.

Yield: 40

I shared this recipe in The Food Journal by Brighthouse. It's not exclusively vegan but offers a lot of wonderful recipes! Click here to see the entire journal and download it for free!

Produce On Parade - Maple Molasses Chocolate Cookies - A unique cookie for when you’re looking for something just a little different. These cookies have a wonderful and complex flavor that’s sure to please adults as well as little ones. They’re chewy and slightly crispy around the edges but soft on the inside.

I noticed 'molasses' is spelled 'mollasses' in the book... I'm wondering if it is a spelling error or just chiefly british? #grammarpolice #weareallhumanthough