Galaxy Nutritional Foods Blog

Pumpkin Soup in Pumpkin by Hidemi Walsh

Ingredients:
4 Striped Medium Pumpkins
1 package of Onion Soup & Dip Mix (1oz)
1 cup Fresh Mushroom, thinly sliced
1 bunch Broccoli
1 carrot
2 Tbsp butter
2 Tbsp flour
1 1/2 cup Skim Milk
4 tablespoons Veggie Grated Topping

Directions:

Cut the 1/3 of top of pumpkin off. Take seeds out and wrap each pumpkin in plastic wrap and heat in a microwave until tender.

Scoop inside of each pumpkin and mash in a bowl.

Cut broccoli into flowerets and the stem into bite-size pieces. Chop carrot.

In a sauce pan, heat butter and add flour. Stir frequently and add skim milk little by little stirring constantly. Simmer until thickens. Season with salt and pepper.

Preheat the oven to 350 degrees F.

In another sauce pan, bring 4 cups of water to boil. Add carrots and broccoli. Cook until tender.

Then add onion soup mix. Reduce heat and simmer for 5 minutes. Add mushroom, mashed pumpkin and white sauce (4). Stir and simmer for another 5 minutes.

Put the soup into each hollowed-out pumpkin. Sprinkle 1 tablespoon of Veggie Grated Topping on each top of pumpkin soup. Bake for 10 minutes.

Vegetarian French Onion Soup by Camille Reicherter

Healthy Creole Soup by Tammy Nimmer

Ingredients:
1 Tbsp Olive Oil
1/2 Red Onion
2 Cloves Garlic
1 Green Pepper
1 Jalapeno Pepper (optional)
3 cups Tomato Juice
1 cup Water or Vegetable Broth
1 tsp dried Thyme
2 Tbsp Creole Seasoning (found in the spice aisle, look for a blend that doesn’t contain salt)
1/2 cup Carrots, sliced (2 small carrots)
1/2 cup Celery, chopped (1 celery stalk)
1/2 cup Brown Rice, uncooked
1 cup Galaxy Nutritional Foods Vegan Topping, Veggie Grated Topping, Veggie Parmesan Shreds or Parmesen Grated Rice Topping

Directions:

In large stockpot, heat olive oil over medium heat. Dice onion and cook until soft. Add chopped garlic, diced green pepper, and diced jalapeno. Cook an additional 5 minutes.

Add liquid ingredients: tomato juice, broth (or water). Add creole seasoning, thyme, carrots, celery and brown rice. Bring to a simmer and cook 30 minutes, until rice is tender.

Ladle into bowls and top with desired amount of Galaxy Nutritional Foods topping. Garnish with fresh cilantro.

King Midas’ Golden Soup by Gwendolyn Mathers

Ingredients:
1 Tbsp earthbalance or olive oil
1 small onion, diced
6 cloves garlic, minced
3 large Yellow Beets, peeled and cubed
1 small-medium carrot, chopped
1 small potato, peeled and cubed
1 bay leaf (opt)
3 cups vegetable broth
1 large tart apple, cubed
1 tsp lemon juice
1 1/2 tsp salt and pepper to taste

For garnish Vegan Grated Topping toasted bread crumbs or crushed croutons

Directions:

Heat the oil or earthbalance in a medium to large pot over medium-high heat. Add the onion and garlic and saute briefly until fragrant.

Add the beets, carrot, potato, bay leaf, and 1 cup of the broth. Turn down to a simmer at medium heat and allow to cook for about ten to fifteen minutes, or until the beets are tender.

Add the apple and 1 more cup of broth. Continue to cook for a few minutes until the apple is tender, about five more minutes. Remove the bay leaf (if using) and add the lemon juice, salt, and pepper. Puree in with an immersion blender or in batches if using a tabletop blender.

Pour through a fine mesh strainer as you return the soup to the pot. Reserve the strained beets for a dumpling filler or yummy sandwich spread for later. Reheat the soup for about two minutes and serve.

When spooned into each bowl add some warmed non-dairy milk and swirl lightly with a spoon or chop stick to get a pretty spiral design. Top with croutons and a light dust of vegan grated topping. Enjoy with some stuffed mushroom and seitan dumplings!

Before Tuesday, February 15 please let us know which of the five finalists are your favorites (in order 1 - 5 with #1 being your favorite) by commenting on this blog post. The three final recipes should be chosen based on taste and creativity.

Gwendolyn Mathers - King Midas’ Golden Soup

Tammy Nimmer - Healthy Creole Soup

Camille Reicherter - Vegetarian French Onion Soup*

this is a temporary photo.

Amy Angelo - Vicious Vichyssoise

Hidemi Walsh - Pumpkin Soup in Pumpkin

We are excited to announce our first recipe contest!!

Okay home cooks, we invite you to send us your best recipe for a Soup using Galaxy’s Parmesan (Vegan Topping, Veggie Grated Topping, Veggie Parmesan Shreds, and /or Parmesan Grated Rice Topping) toppings and/or shreds. The First Place Winner will receive $50 worth of Galaxy product. The Second Place Winner will receive $15 worth of Galaxy product. Each winner will also receive a few kitchen items!

1. You will have 8 days to submit recipes.*In this case, RECIPES WILL BE DUE BY SUNDAY, JANUARY 30, 2011. (***We are allowing an extra day due to the late posting of this announcement today.) Contests will be announced on the Galaxy Facebook Wall and this blog. Recipes will be submitted to galaxyrecipecontest@gmail.com.
2. We will pick five finalists (which we will test and photograph), then post them here for you to vote on. The three final recipes will be chosen based on taste and creativity.
3. Voters will have five days to cast votes on this Blog (by commenting on a post).
4. Once the votes have been tallied (the dish with the most votes wins *note only one vote per source) the winning recipe will be posted on this blog and the winner sent a prize (to be announced, trust us it is good). The runners-up will also have their recipes posted on this blog and receive prizes (really good, just not as grand as first place).

Please visit here for the contest terms.

Save this recipe for January when after a holiday season full of excess you will be wanting something healthy, and nourishing. Even between all those meals made up of vegetables more than likely there were plenty of sugary treats.

This bright red soup is sure to brighten up those gray January skies and offer a warm finale to the day. Eating this soup you will feel yourself transported to a table in the sunny Italian courtyard of a cafe along a stone pathway where tomato plants seem to dance along the walls.

Extra delicious with Galaxy Nutritional Foods Parmesan flavored Vegan Grated Topping.

Tomato Soup with Two Fennels from Molly Wizenberg’s blog Orangette.

3 Tbsp olive oil
1 large yellow onion, quartered and thinly sliced
2 medium fennel bulbs (about 1 1/4 pounds), trimmed, quartered from root to stalk, and thinly sliced
4 medium cloves garlic, finely chopped
1 tsp chopped fresh thyme leaves
2 tsp fennel seeds
two 28-ounce cans whole peeled tomatoes
water
3/4 tsp salt, or to taste
sugar, to taste
red wine vinegar, to taste

In a large (5-quart) pot or Dutch oven, warm the oil over medium heat. Add the onion and fennel, and cook, stirring occasionally, until the onion just starts to soften, about 5 minutes. Add the garlic and cook, stirring frequently - garlic has a tendency to burn - until the onion is translucent and very soft, 5 to 8 minutes more. Add the thyme and fennel seeds and cook until fragrant, about 2 minutes.

Using your hand to hold back the tomatoes, pour the liquid from the tomato cans into the pot. Stir well. Crush the tomatoes in their cans, using your hands or a potato masher to tear and mash them into small chunks. Add the tomatoes to the pot. Then fill 1 empty tomato can with cold water and pour it in, too. Bring to a boil. Then adjust the heat to maintain a gentle simmer, and cook, uncovered for about 45 minutes.

The soup is ready when the fennel is very tender and a spoonful of the tomatoey broth tastes like a goo, full-bodied soup. (It if hasn’t cooked long enough, it will taste watery and raw, like tomatoes straight from the can.) Add the salt. Taste and adjust as needed. If the tomatoes need a little sweetness, add a pinch or two of sugar. If the soup tastes a little bland, add a small splash of vinegar. Molly notes she often adds both.

Serve hot. Yield: 6 to 8 servings.