Vegan Three Bean Chili with Seitan

I'm back after a long absence due to some major life changes, but thanks for coming back and I hope you enjoy this recipe as much as I did making it. 


This is one of the dishes I really miss as I decided to skip the meat. A good Chili is so great and it's one of the best dishes to serve at parties. Cooking a vegan Chili is a quicker process than making the meat version but you still have to plan for a good two-three hours to make this beast.

This particular version contains Seitan (Wheat Gluten so skip that if you are allergic), but you can skip it and add more different beans. I use Black, Navy and White beans.


This Chili is perfect to store in the fridge as it settles a little bit after a few days.


OK, it is super easy to make and I will not think less of you for experimenting with more or less spices, adding a little beer to it or whatever. 


Ingredients 
2.5 dl finely chopped Yellow Onion (I chop them to 0,7 cm pieces)
2.5 dl finely chopped Carrot
2.5 dl finely chopped Celery
1.25 dl finely chopped Red Bell Pepper
1.25 dl finely chopped Green Bell Pepper
2.5 dl finely chopped mushrooms
2 Jalapeño Peppers (Seeded and finely chopped)
3 Garlic Cloves (you guessed it... finely chopped)
2 tsp Chili Powder (I use Chipotle Chili powder for a little more smoky flavor)
1 tsp dried Oregano
1/2 tsp ground Cumin
2 tbsp Tomato Paste
1 can crushed Tomatoes
1.25 dl cooked Kidney Beans
1.25 dl cooked Black Beans
1.25 dl cooked small White Beans (Navy Beans)
0,5 l Vegetable Stock (I use Renee Voltaire's)


Optional
2.5 dl of Seitan (Cut in 1.5cm pieces)
1 bottle of Corona


Here's how its done.
1) Sprinkle some salt in the bottom of your best large pot and heat for about 30 seconds, add Olive Oil and heat, but don't let it smoke. This will create a non-sticky effect.
2) Add the chopped Onions, Celery, Carrots, Bell Peppers, mushrooms and Jalapeño and cook for about five minutes. 
3) Add the Garlic and spices and cook for two minutes.
4) Add the Tomato Paste and cook for 1 minute.
5) Add the Crushed Tomatoes, vegetable stock and beans and cook until the Chili gets firm and not to wet. Cook uncovered on low heat. This will take about two hours. 


Serve with some nice fresh bread, beer and in simple bowls. If you'd like you can add some Soy cream on top or Cashew Cream. 


Yes, one can argue that a Chili is not a proper Chili without the meat and that is true in a way, but whatever you do (and I've heard this several times from vegetarians), do NOT call this a Vegetarian Chili con Carne!


Enjoy!

Texas Dry Rub Seitan Steak with Chili BBQ Sauce

BBQ'ing vegetables and Seitan is great regardless time of the year (I see BBQ'ing as a year-round cooking method, not something seasonal). Seitan is very protein rich yet the absolute no-no for those of you who are allergic to Gluten.

I make my own Seitan, but pre-made is fine if you're in a rush.

Ingredients

1 tbsp mixed crushed peppercorns (Black, Red, Green and White)

1 tsp Chipotle Chili Pepper

1 tsp kosher salt

1 tsp brown sugar

1 tsp granulated garlic

1 tsp granulated onion

Cover the Seitan steaks in the dry rub and cover with a plastic wrap and keep in the fridge for an hour. Bring the steaks to room temperature before throwing them on the grill.

Here's how you make a fantastic Chili Barbecue Sauce to serve with the Seitan steaks.

Ingredients

1,5 dl Ketchup (If you don't make your own, chose Heinz as it contains no High Fructose Corn Syrup)

1 tbsp Vegan Worcestershire Sauce (recipe found here).

1 tbsp brown sugar

1 tbsp Red Wine Vinegar

1 tsp Chili Powder

1 tsp granulated onion

1 tsp ground black pepper

Serve with grilled vegetables.

Quinoa Mango Maki Rolls

I've heard countless times how healthy sushi is. While the fish actually have some health benefits (I don't eat fish personally), the rice is packed with sugar. This sushi is 100% vegan and is based on protein-rich Quinoa instead of white rice.

These maki rolls are fresh, tasty and packed with protein and nutrition.

Ingredients

2.5 dl Cooked Quinoa (let it cool)

2 tbsp Rice Vinegar

2 tsp Brown Sugar

1 Avocado in strips

1/3 Cucumber in long strips

1 Mango in strips

0.5 dl Vegan Mayonnaise

1 tsp Sambal Olek

Wasabi

3 Nori Sheets

This is how it's done and you need a Sushi Kit to make these rolls.

1. Cook the Quinoa and let it cool. Mix with the vinegar and brown sugar.
2. Mix the Vegan Mayonnaise with the Sambal Olek
3. Spread a 1 cm thick layer of Quinoa over the Nori Sheets and save 1.5 cm at the ends of the sheet
4. Add the Avocado, Mango and Cucumber strips and by using your finger add Wasabi on top of the Cucumber
5. Add some of the Mayonnaise/Sambal Olek mix.
6. Moist the uncovered layer at the end of the Nori Sheet.
7. Make a thick roll.
8. Cut into 2 cm pieces.
9. Serve with Ginger of your choice, Tamari and Wasabi.

Red Lentil Cucumber Salad with Hemp and Pumpkin Seeds

My wife is one of the greatest chefs I know and she has the amazing ability of turning the fewest amounts of ingredients into great meals. This salad is easy and the dressing is making in excel into a great lunch or dinner.

Ingredients

2 Carrots cut into pasta with a vegetable cutter

1/2 Cucumber cut into pasta with a vegetable cutter

1.5 dl Cherry Tomatoes diced

2 dl Red Lentils

2 tbsp Pumpkin Seeds

2 tbsp Hemp Seeds

2 tbsp Flaxseeds

For the dressing

1.5 dl Basil

2 tsp Champagne Vinegar

2 Garlic Cloves

2 tbsp Agave Nectar

2 tbsp Olive Oil

Mix all ingredients of the dressing and mix with the salad. Top with the seeds.

Meat Lover's Pizza on the Weber - Junk food alert!

Junk-food alert! I can't say enough how unhealthy this pizza is, but it's so damn tasty. My pizza philosophy is that we should not pretend that there is something like a healthy pizza and the pizzas that are called healthy tastes like something else, not pizza. As a matter of fact, an American-Italian friend of mine shakes his head every time I post a picture of my pizzas with Spelt-dough and Soy meat on them.

This pizza has got it all; Soy, fat, gluten, you name it - so don't eat this too often or too much of it. One slice is enough for me, so you can feed your whole family on this one. It's a great pizza to serve when you're having a boys-only evening with loud music and beers.

I call this pizza "Meat Lover's Pizza" as it's a vegan version of the classic pizza. I'll start with the pizza dough.

Pizza Dough - Ingredients

• 2,25 dl of water
• 1/4 package of Yeast
• 1 tsp Agave Nectar
• 1 tbsp Olive Oil
• 5 dl Spelt Flour (If you want to try to pretend this is healthy mix 50/50 whole-grain flour)
• salt

1. Mix the Yeast with the water
2. Mix in the Agave Nectar and Olive Oil
3. Mix in the Spelt flour and knead into a smooth, yet firm dough.
4. Let it rise for about 30 minutes (in the meantime, make the tomato sauce)

Tomato Sauce - Ingredients

• 4 dl of Organic Crushed Tomatoes
• 1 tbsp Agave Nectar
• 1 Garlic clove
• 1 tbsp of Basil
• 1 tbsp of Vegetable Stock (I use Renee Voltaires)
• 1 tsp of Chili Powder
• 1 tsp of Bio Food's Energy Spice Mix (optional)

Blend everything until smooth.

The Pizza Toppings

Preheat the oven to 200 degrees or fire up your Weber with a pizza stone.

• 1 Vegan "Chorizo" or other spicy sausage (I use "Chorizo" from Astrid & Aporna) - Sliced
• 1 Vegan Steak (I use Bonanza Steaks from Viana) - Sliced into thin slices.
• 1,5 dl of Vegan Smoked "Ham" (I use Carbonara strips from Astrid & Aporna)
• 0,5 dl Minced Red Onion
• Vegan Mozzarella Cheese (Grated)

Spread the Tomato Sauce over the pizza and add the toppings.

Bake for about 15-20 minutes in the oven or 10 minutes on the Weber with direct medium heat. Check often so it doesn't burn. I used foil this time, but as I was out of paper I had to use foil. It's not recommended.

Enjoy and again, this is junk-food at it's best so be careful.

Papaya Carpaccio with Pico de Gallo

This has become a classic lately and it's a great lunch or dinner appetizer. Calling this dish Capriccio will obviously annoy some conservative Italian foodie, but Carpaccio was named by Guiseppe Cipriani as the color of the original dish reminded him of paintings by Carpaccio. So, it's more about the color than the meat if you ask me.

I serve this with a Pico de Gallo, which takes an hour to prepare, so you need to plan ahead a little bit.

The Spinach is a great source of Vitamin A and the Papaya is a great aid for digestion as it's a good source of dietary fiber. The Dates are high in Glucose and are a great energy source. The Walnuts are rich with Vitamin B, Potassium and Magnesium. So all in all, you're up for a super-healty and super-tasty dish my friend.

Ingredients (for two servings)

5 dl of Organic Fresh Spinach (rinse well)

1/2 medium sized Papaya (seeds removed)

0,5 dl roughly chopped Walnuts

0,5 dl roughly chopped fresh Dates

Juice of 1 lime

Making the Papaya Carpaccio is super-easy and here's how it's done:

1. Arrange the Spinach on each plate
2. Slice the Papaya in very thin slices
3. Chop the Walnuts and the Dates
4. Place the Papaya on top of the Spinach and top with the Dates and Walnuts
5. Sprinkle the Carpaccio with the lime juice and serve directly.

Pico de Gallo

The Pico de Gallo (means Rooster's Beak) is also called Salsa Fresca and is the National Sauce in Mexico. This is my homage to the original Pico de Gallo.

Ingredients (for two servings)

4 Medium sized organic Tomatos (minced)

1/2 Red Onion (minced)

1 Medium Red Chili Pepper (sliced or minced) - Optional

3 tbsp finely chopped organic Cilantro (Koriander in Swedish)

Juice of one Lime

Here's how it's done:

1. Mix the minced Tomatoes, Onion, Chili and Cilantro.
2. Sprinkle with Lime and mix well.
3. Cover with plastic wrap and store in the fridge for an hour.

Enjoy!

Almond Flaxseed Burger from Thrive

I've been struggling to find a diet that is perfect for me, living quite a stressful life with a family with three kids and being a business owner for a +110 award-winning, high-prestige, video-games developer (Avalanche Studios). I've read many books and I shouldn't say my transition to a plant-based diet has been easy. I travel +100 days a year and it's very tempting, not going back to meat (never been a big fish or chicken guy anyways) necessary, but to eat vegan junk-food which is super-tasty but not very healthy. Also, I'm not getting younger and I need to get my lazy ass down in my basement gym and hit the weights and start riding my bike to work.

Anyways, long intro... I've read Brendan Braziers awesome book Thrive for the third time and the 1st of May will be the start of an attempt not only to get back into shape, but also to follow Brendan's 12-week meal plan - strictly.

Tonight we did this awesome raw Almond Flaxseed Burger with Sweet Pepper Hemp Pesto as I was trying out some recipes for next week. It's super tasty and by far one of the best raw food burgers I've tasted to date.

Ingredients - Burgers

2 Garlic Cloves

2.5 dl Almonds (I use Saltå Qvarn's as they are organic and great)

1.25 dl ground Flaxseeds (grind the seeds in a coffee grinder)

2 tbsp Balsamic Vinegar

2 tbsp Hemp Oil

Sea salt

Mix everything in a food processor and make two patties. Done!

Ingredients - Pesto

1 Garlic Clove

1 Red Bell Pepper (cored and seeded)

1.25 dl Fresh Basil

3 tbsp Nutritional Yeast and Sesame Seeds

2 tbsp Hemp Seeds (I use Renee Voltaires)

2 tbsp Hemp Oil

Sea salt

Mix everything in a food processor.

Serve with mixed greens.

Fennel Whole Wheat Penne with Tomatoes and Swiss Chard

I really need to start to come up with better names than just what's in the actual dish. My Italian themed Fridays continues with this awesome Penne with Fennel and fresh tomatoes.

Ingredients

• 2 Fennel Bulbs in half and sliced
• 2 Fresh tomatoes in 2 cm pieces (scald and peeled)
• 1 onion (in small pieces but not minced)
• 5 dl of Swiss Chard (Mangold in Swedish - chopped in larger pieces)
• 4 Garlic Cloves (minced)
• 1,5 dl Vegetable Stock (I use Renee Voltaires vegetable stock)
• 1,5 dl White Wine
• 1 dl fresh Lemon juice
• 2 tbsp Chopped Olives
• 1 tbsp fresh Thyme
• 1 tbsp fresh Parsley
• Whole Wheat Pasta

This recipe makes 4 servings

This is how it's done

1. Prepare the pasta
2. Heat up salt and oil in a large sauté pan
3. Cook the Fennel and Onion for about three minutes while stirring frequently.
4. Add the Tomatoes, Garlic, Chard, Wine and Vegetable Stock. Heat up and simmer for 5 minutes.
5. Add the lemon juice and olives and simmer for 3 minutes.
6. Add the Thyme and Parsley.
7. Serve over hot pasta and garnish with Thyme.

Portobello Steaks

Portobello Mushrooms are awesome. You can do almost anything with them and they have a great texture that allows for both marinating and for some great rubs. I've made two kinds for tonights' dinner.

Pepper "Steak" Portobellos

• 2.5 dl water
• 1 dl Dry White Wine
• 2 Shallots
• 2 Garlic cloves (minced)

1. Fry the Shallots and Garlic in Olive Oil on medium heat for three minutes
2. Add the water and wine and simmer for 15 minutes.
3. Remove the stems and the gills from the Portobellos.
4. Pour the marinade over the Portobellos in a plastic bag for at least one hour.
5. Grill the Portobellos over Medium Indirect heat for two minutes on each side.
6. Serve with Garlic Mashed Potatoes.

Garlic Portobellos

This one is marinated in 50 degrees C heat in the oven. The process is super simple. Remove the stem and the gils and drizzle in about 1 dl of Olive Oil and cover inside with two minced Garlic cloves. Put in the oven on 50 degrees for about two hours. Grill on Medium heat for about three minutes per side. Cut into 2.5cm slices and serve hot.

Bourbon Glazed Seitan with Cajun Rub

This used to be one of my absolute favorite dishes from back in the days, but then I did it with a Tenderloin. As I love BBQ'ing and I'm the first to brag about my superior skills, I wanted to transfer some of these awesome tastes to the plant-based world. This is not a very healthy choice, but it's sure a dinner for champions.

This requires a little planning and if you don't like to use a homemade Seitan, buy a pre-made as the dish itself takes some time to make and it's made in three steps.

This recipe is based on four Seitan steaks.

Vegan Worcestershire Sauce

This is a must, so you can't do this without Worcestershire Sauce and regular one contains Anchovies so that's a no-go. If you find pre-made that's fine too.

Ingredients

• 5 dl Apple Cider Vinegar
• 0,5 dl Tamari or Shoyu
• 0,5 dl Brown Sugar
• 1 tsp Onion Powder
• 1 tsp Dry Mustard
• 0,5 tsp Cinnamon
• 0,5 tsp of Black Pepper
• 1 tsp Ground Ginger
• 2 Garlic cloves (crushed)

Bring everything to a boil and simmer on low heat until reduced by half (about 20 minutes). Pour through a fine-mesh sleve into a glass bottle. You can store this sauce in the fridge for two months.

Marinade

Ingredients

• 1 dl Worcestershire Sauce
• 0,5 dl Dijon Mustard
• 2 tbsp Molasses

Let the Seitan Steaks marinate overnight or for at least twelve hours in the fridge.

Dry Rub

Ingredients

• 1 tbsp Cracked Black Pepper
• 1 tbsp Garlic Powder
• 1 tbsp Paprika
• 1/2 tsp Cayenne
• 2 tsp Salt

Glaze

You can use this Glaze for burgers as well. Both Jack Daniels and Jim Beam contains no animal products according to Barnivore.

• 0,5 dl Bourbon
• 0,5 Dijon Mustard
• 0,5 Light Brown Sugar (firmly packed)

Now, let's get down to business and grill these bad-boys.

1. Remove the Seitan from the marinade and discard the marinade.
2. Wipe off the excess marinade.
3. Press the rub into the Seitan steaks and place in room temperature for about 20 minutes.
4. Lightly brush or spray the Seitan with olive oil.
5. Sear over Indirect Medium heat for three minutes on each side while basting the Seitan with the glaze.

Serve with roasted vegetables, Garlic Mashed Potatoes, Grilled Garlic (cut the top part of a Garlic, put it in a aluminum foil package (leave a little hole in the top) and drizzle oil over it) and Corn on the Cob. A perfect BBQ!

Spicy Curry with Vegetables and Sunchoke Noodles

This curry came as a request from my oldest daughter, but turned out to be my youngest daughter's new favorite dish. It is a little spicy, but not too much and if you like it more spicy you can always add more curry paste.

Sunchoke or Jerusalem Artichoke is such an awesome vegetable and very fiber-rich. One of the most common questions on the internet about this weird root is; "What the hell do I make out of this thing?" The answer is easy. Noodles! Get a vegetable spiralizer/cutter and make noodles out of it.

Here's my recipe for a curry with coconut milk, curry (duh!) and a bunch of vegetables, so you can experiment with this a lot.

Ingredients

• 1 tsp of fresh Ginger (minced)
• 2 Garlic cloves (minced)
• 4 dl of Organic Coconut Milk
• 3.5 dl of Water
• 2 tsp of Red Curry Paste
• 1 tsp of Curry powder
• 2 table spoons of white Miso Paste (Gryningen in Stockholm has a great selection)
• 1,5 dl of Shiitake mushrooms, stemmed and in small pieces of your choice
• 1,5 dl of Zuccini in small pieces of your choice
• 1,5 dl of Eggplant in small pieces of your choice
• 0,5 dl of Celery in 0,3cm slices

For the noodles (in case you want to serve it with Sunchoke noodles):

All you need is about four Sunchokes and a vegetable spiralizer/cutter. Cut 'em, wok 'em (in Tamari) and you're done.

But first, here's how you make the curry.

1. Heat up some salt in a saucepan for about 1 minute and then add the oil. Heat is up but don't let it smoke.
2. Add the Garlic and Ginger and sauté for about a minute (before the Garlic get's brown and bitter so stir frequently).
3. Add the coconut milk, water, red curry and miso.
4. Simmer four about 15 - 20 minutes depending on how thick you want it.
5. Add the vegetables and mushrooms and simmer for another 10 minutes.
6. While the vegetables and mushrooms simmers, make your noodles.
7. Serve hot!

My kids don't like Sunchoke noodles, so I served it to them with Soba noodles instead and they loved it (my daughters at least, not my son, who is generally sceptic).

Vegetable BBQ on the Weber

I love BBQ'ing and those who've been to my infamous big BBQ's knows I'm the regent of BBQ'ing even though when I received the title I cooked large steaks. I even got into something called Extreme Grilling which involved cooking vegetables. My background has helped me come up with dishes, marinades and smoking techniques usually used for meat, but nowadays I use them to make awesome Seitan "steaks", veggie burgers and marinated vegetables. Tonight we kept it simple... Just throw lots and lots of fresh vegetables on the grill and enjoy them with Hummus, sauces and different salads.

To me grilling is not something you just do during the summer, it's a cooking technique and if it wasn't for the meters of snow covering my Weber Summit grill I would have used it all winter.

This is really simple and I don't even need to put a recipe on here, so just throw plenty of vegetables such as mushrooms, zucchini, Bell peppers, asparagus, eggplant and make loads of dairy free sauces and bean salads to go with them and have great conversations while cooking.

I had an awesome "Chicken" burger from Redwood Wholefood Company for lunch today and they are simply awesome. I cook most of my meals outdoors from now on as the Weber Summit also comes with a side-burner you can also steam vegetables on the side. Simply put - PMA all day!

Asparagus Citrus Risotto with Braised Kale

I love Risotto. I make an awesome Risotto with Truffles and Parmesan, but that's not an option here, so again, like the US Marines say; "Improvise, Overcome, Adapt".

I use Cashew Cream in this dish to make it creamy, so you have to prepare the cream at least eight hours before you make the Risotto.

Ingredients (for four people):

2 Shallots (minced)

1 Garlic Clove (minced)

2.5 dl of Arborio Rice

2,5 dl of Dry White Wine

7,5 dl of Vegetable Broth (I use Renee Voltaire's Vegetable Broth)

250 g Asparagus (cut in 1.5 cm pieces)

Zest from 1 lemon and 1 Clementine

Juice from 1/2 lemon and 1 Clementine

0,75 dl Cashew Cream

Extra Virgine Olive Oil

Salt and Pepper

Here's how it's done and calculate with about an hour to make this dish.

1. Heat up Salt and Olive Oil but don't let it smoke.
2. Add the Shallots and sauté for 2 minutes on medium heat.
3. Add the Garlic and sauté for 1 minute on medium heat.
4. Add the Arborio Rice and heat for about 1-2 minutes.
5. Add the wine and heat until absorbed completely.
6. Add half of the Vegetable Broth and heat until absorbed completely on medium heat (about 15-20 minutes).
7. Add the rest of the Vegetable Broth and heat until the Risotto is creamy.
8. Add the Asparagus, Cashew Cream and Lemon/Clementine zests.
9. Serve immediately with Braised Kale (and a Tomato salad)

Here's how you make Braised Kale.

Ingredients

6-8 leafs of Organic Kale

2.5 dl Vegetable Broth (I use Renee Voltaire's Vegetable Broth)

2 tsp of Vegetable Butter

And here's how it's done.

1. Heat up Olive oil and Salt.
2. Sauté the Kale for about 2 minutes
3. Add the broth and heat up for 3 minutes
4. Drain and add the Vegetable Butter.

Enjoy!

Pasta Pesto!

I got home late from work this evening and also had an argument with a close friend right before that, so I knew I would need a nice meal which should go well to a rich Italian wine and Pesto is super-quick and a gourmet meal made in minutes.

I don't like my Pesto too oily and this Pesto is based on Arugula rather than Basil. Can this be any good you ask? Hell yes, I say. For Pasta I obviously use egg-free pasta and so shall you, right?

Here's what you need to make the pesto.

5 dl of Organic Arugula (Ruccola in Swedish)

1 dl of chopped Organic fresh Basil

2 minced Garlic cloves

0,5 dl of Pine nuts (I always buy Saltå Kvarn in Sweden)

2 tbs of Yeast Flakes

0,75 dl of Extra Virgine Olive Oil

Salt and Pepper to taste

Mix everything except the olive oil and once you have a nice mix you slowly add the oil. Add as much as you like to get it as you want.

I always mix my Pesto with the pasta along with some Pine nuts and some Basil leaves on top.

Creamy Roasted Vegetable Soup

I'm usually not a big fan of soup, but today I've had soup both for lunch and dinner. I had a Carrot & Apple Soup for lunch and my wife made me this awesome soup made of roasted vegetables for dinner and this recipe is too good not to share. It takes about an hour to make.

Ingredients

• 3 Parsnips, peeled and diced
• 3 Carrotts, peeled and diced
• 4 Red onion, minced
• 1 Red Bell Pepper, seeded and diced
• 2 Garlic Cloves, minced
• 4 Sun-Dried Tomatoes
• 1 tablespoon of Renee Voltaires vegetable broth
• 1/5 dl Red Wine
• 1 dl Cashew Cream (Here's how you make Cashew Cream)
• 1 table spoon Sambal Olek (or less if you don't like the soup too spicy)

Here's how it's done:

1. Pre-heat the oven to 200 degrees
2. Put all vegetables except the Garlic on an oven tray.
3. Drizzle Olive Oil over the vegetables, add salt and mix.
4. Roast for 35-40 minutes
5. Fry garlic in olive oil in a casserole
6. Add the vegetables to the casserole
7. Cover with water
8. Add the vegetable broth, red wine and Sambal Olek.
9. Boil on medium heat for 15 minutes until the vegetables are softened.
10. Move to a blender and mix until smooth or use a hand blender directly in the casserole.
11. Add the Cashew Cream and bring to a boil. if the soup is too thick add more water but not too much as you want it creamy. add salt and pepper and some more broth if you like.

As I'm advising not to use Soy products more than you absolutely need to, I use Cashew Cream. However, you can use Soy Cream if you like.

Dumpling Lemongrass Soup

I'm usually a Sunday pizza guy but I had pizza last night and I still feel full so I needed something lighter and raw food is boring on a Sunday night. This Dumpling soup is awesome and as I'm lazy today I made this with pre-made Dumplings from the local Asian store.

All you need is some time to prepare the Consommé for the Dumplings and these are the ingredients for 2 servings.

1. 8 Vegetable Dumplings
2. 1 l of Renee Voltaires Vegetable Broth.
3. 1Celery stalk (diced)
4. 2 Garlic cloves (crushed)
5. Ginger (fresh, about 2 cm, diced)
6. Lemongrass, 2 stalks
7. Leek (1/2), diced
8. 1 Kaffir Lime Leaf
9. 1 Dried Red Chili
10. 1 Shallot (diced)
11. 1/2 tsp Black Peppercorns (whole)
12. Sugar
13. Olive Oil and Salt

This is how it's done.

1. Heat the Olive Oil and Salt but don't let it smoke.
2. Add everything except the Sugar and Broth.
3. Sauté for about 3-5 minutes on medium heat.
4. Add the Broth and Sugar
5. Let is simmer for 45 minutes
6. While you wait, steam the Dumplings, but not too much so they break.
7. Pour the Consommé through a sieve and discard the vegetables.
8. Add the dumplings and heat up.
9. Serve immediately.

I love Asian food and this is a perfect, light dish and it smells terrific. You can experiment with this a lot and add more