Soup that will cure any illness - Onion and Garlic Soup

My roommate HATES when I make this soup, justifiably so, I mean come on its made with four onions and four cloves of garlic... if you have sensitive noses in your house i recommend opening all the windows in your kitchen AND turning on your stove fan. I personally love the smell of onions, but some folks do not.

The nice part about this is it is a REALLY easy base, if you're sick it takes very minimal effort to make! I use it as a base to start alot of brothy soups and make different variations by adding more ingredients. I included the dumpling recipe I use too, because who doesnt love dumplings?

Soup Base:

4 medium/large standard yellow onions

4 cloves garlic

1/2 t salt

4 TSP olive oil

3-5 cups water, depending on how thick you want the soup. I start with 3 and if it looks too thick I boil more water and add to the finished soup.

Vegetable bouillion - use package to measure based on the amount of water used.

1 rosemay branch, do not remove needles.

Directions:

1. Finely chop the onions, mince the garlic and then fry on low heat with the salt, COVERED, for 30 minutes or so. Don't try to speed up the process and cook on too high of a heat, the idea is NOT to carmelize but to soften and bring out the onions juices and flavor. Make the dumpling dough during the wait if you want to throw them in.

2. In a seperate pot mix water/bouillion to proper proportions, add onion mixture and rosemary branch, bring to a boil. Add dumplings here if you are making them. Cook 10-15 minutes.

Dumplings:

3/4 cup non-dairy milk

1 teaspoon apple cider vinegar

2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 tsp oregano

1/2 tsp dried rosemary

3 TBSP olive oil

Directions:

1: Whisk together "milk" and vinegar and set aside for a couple minutes.

2: In a large bowl combine flower, baking powder, salt, oregano and rosemary.

3: Add oil to milk mixture and stir into dry mix.

Dumplings should be moist without being sticky. If too wet add more flower, if too dry add more milk.

Veggie Burgers

I have had alot of people ask for the recipe for my veggie burgers, which if i do say so myself are freaking fantastic. Rather than keep it to myself i thought i'd share them with everyone :).

So I borrowed the shell of the recipe from Martha Stewart. I love her... but hers were a little bland for me so i jazzed em up a bit:


Side note, this freezes really well! So if you wanna double it its totally worth it.

Serves 6

* 2 portobello mushrooms (8 ounces), stems removed, cut into 1/2-inch pieces
* 1 small zucchini
* 1/4 cup extra-virgin olive oil, plus more for brushing
* 1/4 cup minced shallot (1 large shallot)
* 1 medium sized white or red onion - finely chopped
* OPTIONAL - 1/2 medium red pepper - finely chopped
* 1/4 teaspoon chili pepper paste (I use the chinese stuff, i forget what the brand is)
* 1/4 cup finely grated Parmesan cheese
* 3/4 cup quinoa, cooked according to package directions (2 cups cooked) - I cook my quinoa in a veggie broth made with vegetable bouillon, can use reg veggie broth or just plain water but the broth makes it way more flavorful.
* 2 teaspoons coarse salt
* Freshly ground pepper
* 1 tbsp italian seasoning
* 1 large egg, lightly beaten
* 1 1/2 cups fresh whole-wheat breadcrumbs
* 6 whole-wheat buns, split

I like to top mine with lettuce, sauteed onions and herbed goat cheese when i can.

Directions

1. Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
2. Heat 2 tablespoons oil in a large pan over medium heat. Add shallot (minced), chili paste, onion and red bell pepper and cook until softened, about 2 minutes. Add mushrooms and zucchini, and cook until tender, about 2 minutes. Remove from heat, and add Parmesan, quinoa, and salt. Season with pepper and italian seasoning. LET COOL COMPLETELY, then stir in egg and breadcrumbs. Cover, and refrigerate until cold and firm, about 1 hour.
3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat. Shape mixture into six 1/2-inch-thick patties, pressing firmly. Cook in batches until golden brown and cooked through, about 3 minutes per side.
4. Wipe pan clean, and return to medium heat. Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute. Spread yogurt-garlic sauce on cut sides of bun halves.