Carrot Ginger Soup

Carrot Ginger Soup

Ingredients

• 3/4 lbs potatoes, peeled and coarsely chopped (2 cups)
  
• 3 TBLS Earth Balance Natural Buttery Spread
• 1 cup chopped onion
• 1-2 TBLS minced fresh gingerroot
• 2 1/4 lbs carrots, peeled and coarsely chopped (6 cups)
• 2 TBLS vegetarian chicken flavored powder
• 3 cups boiling water
• 4-5 cups water
• 1/8 tsp nutmeg
• 1/8 tsp cardamom
• 1 1/4 tsp salt (I omitted)
• 1/4 tsp ground white pepper
• 1/2 cup half-and-half (optional and I omitted)
  
• Cracked pepper to taste

Directions

1. Immerse potatoes in cold water and set aside. Heat buttery spread in soup pot, add onion, gingerroot and carrots. Saute 2-3 minutes over medium-high heat.
   
2. Prepare broth by dissolving vegetarian chicken-flavored powder in boiling water. Drain potatoes and add vegetarian broth and potatoes to vegetable mixture. Cover and bring to a boil. Reduce heat, simmer 15-20 minutes or until veggies are tender.
   
3. Place veggies in a blender and puree until smooth. Return to saucepan, add 4-5 cups of water (to desired consistency). Gently reheat over medium heat, add nutmeg, cardamom, peppers and half-and-half (if desired). Adjust seasonings to taste.
   

Top with anything you wish! Has a brilliant autumn color and texture. Feel free to add butternut squash or sweet potatoes instead of carrots for a new variety of it. I topped with toasted pumpkin seeds for texture! Add julienned carrots or peeled orange for a more interesting flavor! Stands great by itself too!

Review... Chautara Restaurant

Unanimously everyone's favorite dish.

A very close second for deliciousness. The veggies were cooked to perfection!

Third place winner, but still very yummy. Cabbage, nicely spiced but not too hot!

Chautara Restaurant

334 State St
Madison, WI 53703-2021

(608) 251-3626‎

Drooling. Still drooling. Everything was pure deliciousness. It didn't help that I was starving upon our arrival to Chautara. No pictures of our appetizers were taken due to my over-eagerness to devour everything in site. The pictures go in order of my preference for the dishes (top being my favorite, and unfortunately wasn't my meal, but Veg Vixens are great at sharing). The spice was perfection. The only slightly downside, is I could have done with slightly less oil on the veggies.

There is something about dining outdoors in nice weather, people watching and being in lovely company on State Street that will always make me long for Madison.

I cannot rave enough about our dishes. The grilled tofu was perfection! The sauce is so delicious, it's the kind of thing you want to lick every last drop out of the ramekin. Order it, love it, enjoy it as much as we did!

Roasted Red Pepper and Artichoke Sandwich

When I need a quick and easy sandwich for myself, this is a nice flavorful mouth party! I like it sauteed for a little bit so that it's nice and warm. It's so simple and you can add any extra veggies you wish. Make it cheese-less and you can have a great vegan sandwich. I have made it with eggplant before as well and it's been just as delightful.

Ingredients:

• 2-4 artichoke hearts (canned and ready)
  
• 2-4 roasted red peppers
• a few slices of red onion
• Soft bread
• Provolone cheese (optional)
• Pesto Aioli (equal portions of Veganaise and basil pesto mixed together)
  

Directions:

1. In a small pan, put a tiny bit of olive oil. Over medium heat, add artichokes, roasted red pepper and red onions. Let it saute for 4-6 minutes.
   
2. Toast your soft bread. Put veggies on bread add your cheese and Pesto Aioli.
   
3. Eat and enjoy!
   

Cucumber Salad

1 English cucumber

1/2 medium red onion

1/4 cup reduced-fat mayonnaise

(or vegan mayo)

1 T reduced-fat sour cream

(or vegan sour cream)

1 Tablespoon cider vinegar

1 1/2 teaspoons honey

1 1/2 teaspoons poppy seeds

1/4 teaspoon coarse salt

1/8 teaspoon pepper

Halve cucumber lengthwise. Using a teaspoon, scrape out seeds; slice cucumbers very thinly on the diagonal. In a medium bowl, combine cucumbers with onion, sliced thinly (and vertically). In a small bowl, stir together mayonnaise, sour cream, cider vinegar, honey poppy seeds, salt and pepper. Add to cucumber mixture; toss and serve immediately.

This salad is GREAT alone or topping a veggie burger!!

Texas Caviar

Salad Ingredients:

1 can pinto beans, rinsed and drained

1 can black-eye peas, rinsed and drained

1 can black beans, rinsed and drained

1 can white shoepeg corn, drained

1 cup chopped bell pepper, any color

1 cup chopped celery

1/2 cup chopped onion (red preferred)

2+ jalapenos, finely diced

1 small jar chopped pimiento - optional

Combine beans and veggies in a large bowl.

Dressing Ingredients:

1 cup salad oil

1/2 cup cider vinegar

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon pepper

Combine above dressing ingredients in small sauce pan. Bring to a boil, stirring often. Let cool. When cool, add to beans and veggies and stir. Let marinate a few hours to overnight. Drain well before serving.

Serve with Fritos Scoops or your favorite tortilla chips!

Black Bean Avocado Dip

Need a great fun summer dip that isn't just your regular guacamole? Try this dip for your next gathering, picnic, appetizer and you will not be disappointed! Quick and easy and equally scrumptious!

Dip:

• 1 can sweet corn
• 1 can black beans
• 1/2 medium red onion
  
• 2 ripe tomatoes
• 2 ripe avocados
  
• 1/4 cup cilantro

Dressing:

• 2 Tablespoons fresh lime juice
• 1 Tablespoon olive oil
• 1/2 Tablespoon red wine vinegar
• Salt and Pepper (to taste)

Directions:

1. Chop up tomatoes, red onion and cilantro.
   
2. Put beans, corn, red onion, tomatoes and cilantro in a bowl.
   
3. Combine dressing ingredients and pour into bowl.
   
4. Add avocado just before you're ready to serve dip and enjoy with your favorite chips!
   

Chain Champ: Flat Top Grill

538 N. Midvale Blvd.
Madison, WI 53705
Phone: 608-236-0500

and

2751 N. Mayfair Road
Wauwatosa, WI 53222
Phone: 414-258-7676

I should preface this review by saying, Flat Top is not a national chain (yet?). It is located in Illinois, Wisconsin and Indiana currently. I was introduced to Flat Top Grill for the first time in Chicago with two girlfriends over two years ago. Then, I was thrilled to find out that Madison opened the restaurant in Hilldale and now I found out Wauwatosa has a location in Mayfair, which is exciting since I'll be moving to Milwaukee in less than a month!

Flat Top has always been a flavor explosion when I go. It's fun to try new sauce combinations, and I've never had the same meal twice (even when I've tried). I love the Roti Prata bread that you get with the blue stick and add a brown stick, and you get deliciously browned tofu. Yum! The greatest thing about Flat Top, is the fact that my carnivore boyfriend is happy and so am I. I love the great selection of fresh veggies, brown and white rice, noodles, tofu and the sauce choices. My bowl is usually heaping and a struggle to finish. My second time there, it was a struggle because I made it so damn spicy I thought I was going to die. (The waiter helped me fix that before I sweated out the joint).

What I don't love about Flat Top, the price for dinner... A bowl, while extremely satisfying and filling, is $13.00 for dinner (unless you have a student ID, in which case, you get a $2 discount). I love the lunch price, which is under $10.00. Despite the fact you get up and fill your own bowl, then sit and are served your bowl once it's cooked stir-fry style, you still need to tip (and I hope you are all nice tippers). So, if you get a drink, it can get a little pricey for rice and veggies. You can also pay a buck or two more to get the endless bowls (which I cannot imagine finishing more than one) but you have to pay extra to take your leftovers. I enjoy having all those choices so much, that it's worth the price once and awhile.

The best part about Flat Top is that you can have an incredible vegan meal without giving the waiter the third degree about ingredients and explaining that yes, even butter is an animal product. Overall, a place I will continue to go and dine. Plus, it's a restaurant that can please just about anybody.