Becca’s Make-Again Student/Starving Artist Recipes, Round 2

This is my second round of tried-and-true (or good enough to make again) recipes for a lazy cook and the last month of my England term. All are veggie/vegan friendly.

Creamy Celery Soup, created June 2010

  • 12 large celery stalks
  • 2 T olive oil
  • 1 large onion
  • 8 cloves of garlic (or 1tsp garlic powder)
  • 2 T flour
  • 2-3 medium potatoes
  • water
  • 2 tsp vegetable seasoning/herbs (parsley, dill), fresh is best if you have it
  • 1/4 c celery leaves, chopped
  • 1 to 1-1/2 cups unsweetened soymilk
  • Salt and ground pepper to taste

Trim and chop celery stalks into ½ in chunks, chop onions and potatoes, mince garlic.Heat 1 Tbs olive oil in a large soup pot and sauté the onion and garlic until golden.
Sprinkle in the flour, stirring.
Add celery and potatoes; add just enough water to cover.
Bring to a boil and add herbs and celery leaves.
Turn down heat and simmer for a good 20-30 minutes.(if you don’t like chunks, remove from heat and blend the solid ingredients in a food processor and stir back into liquid at this point)
Add enough soymilk to make it smooth and thick.
Salt and pepper to taste, and top with fresh parsley if you have some.

    

Traditional English breakfast food:

  • Beans and
  • Toast

I can’t believe I’m putting this down as a recipe, but I felt I needed to give it tribute since I actually broke down and ate it one rainy day after getting back from a 36 mile bike ride. I was hungry and desperate, so I reached for what was most convenient and praise worthy by many of my English friends: a can of beans and toast. That’s about it. If you know how to toast a slice of bread, open a can of baked beans, and use a fork, you’ve got this English breakfast staple down. Perfect for student-size budgets, and can be eaten for any meal of the day!

 

Favorite Fruit Salad

  • fruits in season or on sale: fresh strawberries, grapes, blueberries, kiwis, peaches
  • 2 bananas or an apple
  • Yogurt (soy or dairy, plain or vanilla) 1cup for 4 cups fruit
  • Lemon juice

Slice all the fruit into bite-size chunks and place in a large bowl. Toss with a tsp of lemon juice and a little water. Add yogurt and mix to coat. MMM! Can add chopped walnuts or coconut of you’re being adventurous. Remember to refrigerate leftovers!

 

Roasted Root Vegetables

  • large sweet potato
  • parsnips
  • carrots
  • large onion
  • brussel sprouts
  • olive oil
  • freshly ground salt and pepper
  • cumin (optional)

Chop up the root veg into large chunks. Layer in a deep baking dish with the brussel sprouts and drizzle with olive oil. Sprinkle generously with salt and pepper, toss. Bake at 180 Celsius (400 F) for 40-50 minutes, turning at least twice. I like to add some salted cashew halves to the top towards the last 5 minutes of roasting.

 

Pimms English Summer Drink

  • traditional Pimms No. 1 (gin based)
  • lemonade (water, lemon juice and demura sugar)
  • slice of lemon, lime, orange, apple for each glass
  • sprig of mint for each glass

Mix one part Pimms, 2 parts lemonade and pour over ice and fruit or shake.

 

 

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