Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

  1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
  2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
  3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
  4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
  5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

  1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
  2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
  3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Spinach Quiche

First, make a crust.  Here is Katherine’s favorite flaky no-butter crust: (1 single crust)
1 cup white flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
¼ cup canola oil
1/3 cup cold water
1 teaspoon cider vinegar
pinch salt

Microgreens to garnish

Mix all ingredients together, DO NOT KNEAD.  Roll out on a floured surface, then carefully fold into quarters, and unfold into pie plate.

Then, make the quiche filling.
6 eggs, room temperature
2 cups grated cheese
2 cups cream or milk, heated until just warm
1 cup cooked, drained and chopped spinach
 ½ teaspoon salt
¼ teaspoon grated nutmeg

  1. Preheat oven to 425F.  Bake pie crust for 10-12 minutes, then remove and cool while you prepare the filling.  Reduce oven temperature to 325F.
  2. Combine eggs, cheese, milk, spinach, salt and nutmeg and beat until blended. 
  3. Put the partially cooked shell on a baking tray and pour in the egg mixture.  Bake for 30-40 minutes, or until almost firm and lightly browned on top.  It should still jiggle just a little in the middle.  Reduce the oven heat if the shell’s edges are darkening too quickly.  Cool on a rack and serve warm or at room temperature.

Carrot Ginger Soup with Cashew Cream and Spiced Chick Peas

This recipe comes from  the Dishing Up the Dirt cookbook

  • 2 tablespoons coconut oil or other neutral oil
  • 1 large yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 inch piece of fresh ginger, peeled and grated
  • 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne
  • 1 teaspoon fine sea salt
  • 1 1/2 pounds carrots, chopped into 1-inch chunks
  • 4 1/2 cups water + additional to thin if necessary
  • Black pepper to taste
  • Chopped parsley for serving

Cashew Cream

  • 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
  • 3/4 water + additional to thin as needed
  • 2 cloves of garlic, minced
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon fine sea salt

Spiced Chickpeas

  • 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
  • 1 Tablespoon grapeseed oil (or olive oil)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground paprika
  • 1/4 teaspoon garlic powder 


  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
  2. Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
  3. Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
  4. Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
  5. Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.

Ethiopian Lentil Soup

We have been making this soup weekly!  Don't fear the combination or amount of spices; they work very well together to give an authentic flavor.

2 cups raw brown or green lentils, soaked if desired
1 medium onion, diced
2 tablespoons neutral oil like grapeseed or canola
2 cloves garlic, minced
1" fresh ginger, minced
1 dried cayenne chile or 1 tablespoon hot red chile flakes
2-3 carrots, sliced
about 1# potatoes, diced in 1" cubes
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 quart bag whole frozen tomatoes or two 14 oz cans of whole tomatoes
about 2 quarts water or stock

1.  Heat oil in a deep stock pot.  Add onions and saute until clear.  Add ginger, garlic and cayenne, stir to mix.  Add all the spices, including salt to taste, and stir to coat.
2.  Add lentils, dry or soaked, carrots and potatoes to the pot and stir to coat in spice mixture.
3.  Add tomatoes and water to cover by at least 1".  Cover and bring to a boil, then reduce heat and simmer until the tomatoes are incorporated and potatoes are cooked, about 30 minutes.
4.  Adjust seasoning with salt and spice, then serve with parsley as a garnish.


This recipe comes from Mark Bittman.  It is good enough to be served as a side dish, or it is delightful as a sauce for pasta or potatoes.  It couldn’t be any easier!  Serves 4.

1 yellow or purple onion, halved and sliced
1 tablespoon olive oil
4-6 colored sweet peppers, halved, seeded, and sliced
1 cup chopped fresh tomatoes with seeds and juices
2 sprigs fresh basil, leaves only
Salt to taste

  1. Saute onion in olive oil in a wide, deep skillet until soft.  Add peppers and cook until wilted.  Add tomatoes and basil leaves.
  2. Bring to a boil, then simmer until thick, about 15 minutes. 
  3. Remove from heat and serve.

Moose Meadow Farm Chili

This recipe is a Moose Meadow Farm original.  Add ground beef if you like a richer chili.

2 cups dry red kidney beans, soaked overnight (or about 5 cups cooked)

2 tablespoons olive oil

2-3 cloves garlic, smashed and roughly chopped

2 medium onions, diced

4-5 colored sweet peppers, cored and chopped

2 lbs tomatoes of any variety, cored and roughly chopped

1 fresh jalapeno or cayenne pepper, or dried chiles to taste

Salt to taste

Cilantro and yogurt or sour cream for garnish


1.     Cook the beans if using dried.  Drain the soaking water, add fresh water to cover by several inches, and turn onto high heat with the lid on until the water starts to boil.  Turn heat to medium-low and continue to cook with the lid cocked until beans are almost tender, about 1 hour.

2.     Meanwhile, sauté the garlic, onions, peppers and chiles in olive oil over medium heat until the onion is translucent.  Salt to taste.

3.     If using cooked beans, at this stage drain them and add them to a large soup pot with a little fresh water, then add the sauté mixture.  Add the sauté mixture to your cooking beans if using dried.

4.     Add all the chopped tomatoes and stir.  Taste and adjust seasoning.  Continue to cook until the beans are fully tender and the tomatoes have dissolved into the beans, 20-30 minutes more.  Garnish with chopped fresh cilantro and yogurt or sour cream and serve.

Creamy Summer Squash Soup

1 Large Onion,  minced

4 tablespoons olive oil

3 Cloves Garlic, minced

3-6 summer squash, cubed  (or zucchini or a combination of both)

1/4 cup rolled oats or a potato

3 tablespoons sweet white miso or salt to taste

1.  Saute garlic and onion in olive oil until translucent, add squash and continue to saute for approximately 3 minutes.  

2.  Add enough water or light vegetable stock to just cover vegetables.  Sprinkle oats into soup or a chopped potato and let it simmer until the squash is soft, about a 1/2 hour.

3.  Add Miso and process soup in food processor or use immersion blender until it is smooth and creamy.  Serve plain or with a dollop of pesto on top.

This same recipe (minus the pesto condiment) works very well with carrots (add some fresh ginger at the end for gingered carrot soup), broccoli or cauliflower.

Greek Style Grilled Eggplant Halves

1lb eggplant, each one cut in half
1/4 cup minced or pureed olives or tapenade
1/4 cup minced onion
1/4 cup chopped parsley
1/3 cup olive oil
feta and olives

1.  Make shallow cuts on the flesh side of each eggplant half.  Combine olives, onion, parsley and olive oil; brush all over eggplant, pushing into slits.
2.  Grill over indirect heat, covered and turning as needed, until the flesh is soft and the skin is crisp, 20-30 minutes.  Garnish with crumbled feta and more olives.

Kale, Potato and Kielbasa Stew

10 cups water or broth of your choice

1.5# new potatoes, cubed

2-3 Tbsp Cooking Oil of your choice

1 medium-sized onion, chopped

4 cloves garlic

salt to taste

black pepper to taste

1-2 bunches kale, chopped

1/2 # kielbasa sausage, sliced into 1/2 –inch pieces


1.     Bring water to a boil, add salt, pepper, and potatoes. Simmer for about 20 minutes, until potatoes are tender.

2.     While potatoes are simmering, heat oil in a skillet, then sauté onions, garlic, and sausage until browned and cooked through.

3.     Add skillet mixture to potatoes, season with more salt and/or pepper to taste.

4.     Stir in kale, simmer for another 2-3 minutes, remove from heat, and serve warm.

Carrot and Ginger Soup

4 cups vegetable broth
1 yellow onion, chopped
3 garlic cloves,finely chopped
2 teaspoons ginger, freshly grated
1 pound carrots, coarsely chopped
1 medium potato, peeled and roughly chopped
1 teaspoon lemon juice, or more to taste
chives or parsley for garnish
1. Heat half a cup of broth over medium heat in a large saucepan.  Add onion and garlic and cook until tender, about 6 minutes.  Stir in ginger, carrots, potato and remaining broth and heat to a boil.  
2.  Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.  
3.  In batches, carefully puree in a blender or food processor.  Add water or broth until it's the right consistency, if needed.
4.  Add lemon juice and garnish right before serving.  
Serves 4

Spinach Stew with Chicken

This recipe comes from North Africa, but is equally good in North Idaho!  Serves 4 and can be served with rice.
1/2 lb spinach
1 lb chicken thighs and wings
2 onions, sliced
2 carrots, diced
1 clove garlic, crushed
1 tsp fresh grated ginger
2 tbs neutral oil like canola
salt and pepper to taste
1 tsp chili powder
1 tsp curry powder
pinch thyme
1. Heat the oil and add the chicken.  Add the onion, garlic, ginger, and spices.  Stir fry for 2 minutes.
2.  Add carrots and 1 1/2 cups water, cover, and cook for 15 minutes.
3.  Add the spinach and taste for seasoning.  Cover and simmer until fully cooked.