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Soup and Sandwiches

Brown Butter Bourbon Butternut Squash Soup

October 5, 2017
Brown Butter Bourbon Butternut Squash Soup Recipe | FakeFoodFree.com

I know what you might be thinking. Another butternut squash soup recipe? Aren’t there enough of those? 

Honestly, I was thinking the same then when I started making this. 

I love winter squash soup this time of year, but I’ll be the first to admit that I get bored of the flavor. I stepped it up by adding scotch bonnet pepper a long while back, but I wasn’t in the mood for that. I also didn’t want it to become sweet. Savory butternut squash soups are the best, in my opinion. 

I finally settled on brown butter. 

 

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Broccoli Cashew Soup

September 13, 2016

This broccoli cashew soup is blended until creamy and garnished with curry chickpeas and cashews. 

Broccoli Cashew Soup Recipe | Fake Food Free | A creamy vegan, gluten-free soup.

It’s pretty plain and simple how most of my recipes come about. I just like to experiment. 

When there is a new ingredient that is all the rage or an old one that is being used in a new way, I simply want to see how it might work in some of my old favorites. 

The ingredient of choice for the past little while has been cashews. You’ve probably seen how they can be turned into a creamy sauce. They are also being used to make a cheese-like product. It’s pretty fascinating if you are into that sort of thing. And I am. 

A while back I made some creamed corn with cashew and recently I decided to see how the blended nuts would be in a broccoli cashew soup.

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Chilled Poblano and Tomatillo Soup with Sweet Corn

June 21, 2016
Chilled Poblano and Tomatillo Soup with Sweet Corn Recipe | Fake Food Free

I’ve never been a huge fan of chilled soups, but lately they’ve had my full attention. A couple weeks ago I tried a new chilled cucumber soup, and this past week I was inspired to start working on this tomatillo soup. 

I expect it probably has a lot to do with the heat, but I promised I wouldn’t spend all summer talking about that.

Let’s focus on the soup. 

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Pozole Pork Hominy Soup

May 11, 2016
Pozole Pork Hominy Soup Recipe at Fake Food Free

I feel a bit of urgency to get this post published so I’ll make it quick. I know it’s still spring in most of the country, but around here, it’s starting to heat up. Now, I’m a person who can eat soup any time of year, but I know a lot of people who consider it the kind of comfort food reserved for cooler days. So before you jump both feet into summer salads, there is this quick pozole, or pork hominy soup, that you should definitely try. 

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Simple Mushroom and Dill Soup and My Three Words

January 8, 2016

 Simple Mushroom and Dill Soup | Fake Food Free
It’s that time of year again. Resolutions, goals, promises and changes consume us all as we move into a brand new year. I like to give the holidays my full, undivided attention, so it usually takes me a week or two into January before I’m ready to start thinking ahead. 

Just like the past four years, I’m continuing Chris Brogan’s practice of selecting My Three Words to guide my year. I like this method so much more than resolutions and goal setting. At the core, it really is a type of resolution and goal setting, but choosing the words has this unique way of being general so that it can apply to many areas of your life while also giving focus. 

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Simple Slow Cooker Mung Bean Soup

November 11, 2015

Simple Slow Cooker Mung Bean Soup Recipe | Fake Food Free | An easy, comforting meal for the busy holiday season.  
Soon, we’ll be frantically running out to the supermarket to get overlooked ingredients. Soon, we’ll forget what it’s like to shop during the holidays and find ourselves elbowing our way to a check-out line. Soon, we’ll be waiting in line at the post office (something we swore we’d never do again) to get gifts mailed before the last possible hour. 

Soon, no matter how hard we try to stay in control, things are going to get crazy. 

I love the holiday season, crazy or not. So I say bring it on! As long as I have some lights sparkling in the living room and cookies in the oven at some point throughout the season, I’ll take it. 

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Hanoi Grilled Chicken from The Banh Mi Handbook

September 28, 2014

From the Vietnamese bread and fillings to tangy pickled vegetables, you can create your own restaurant-style sandwich at home with the help of The Banh Mi Handbook and this Hanoi Grilled Chicken.


Hanoi Grilled Chicken from The Banh Mi Handbook | Fake Food Free

I read about the Vietnamese Banh Mi long before I ever had the opportunity to take my first bite. I knew about the soft, but crusty bread, the numerous meat fillings, pickled veggies, hot peppers and the finishing touch of cilantro.

Often when you know this much about a food before you try it, you set yourself up for disappointment. Not so with this sandwich. I had built up in my head what the combination of those flavors would be, and it was better than I anticipated.

I’m not picky about my banh mi. I like the classic version I can grab for $3.50 when passing through Oakland’s Chinatown just as much as I like the fancy version for $10 filled with local, pastured lemongrass chicken that I get at food trucks.

There is an art to it though, don’t you think? It’s not something that I had considered making at home because, while it seems easy, man is it hard to get those flavors right.

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Chipotle Tomato Soup Recipe

August 23, 2014

Chipotle Tomato Soup | fakefoodfree.com

I love the little cans of chipotles in adobo. I do. But every time I buy one I’m reminded that they may be the reason that phrases like – a little goes a long way – were created. I can never seem to find use for more than one pepper out of the can at a time.

My point being, I have another chipotle recipe to share. So here’s to hoping you like things spicy!

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Picnic Chicken Salad with Blueberries and Pecans

July 7, 2014
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 
I like my chicken salad loaded. It’s  to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.
 
My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 
Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.
 
So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.
 
I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 

Picnic Chicken Salad with Blueberries and Pecans
Makes: 2 to 3 servings
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Ingredients
  1. 6 to 7 oz. roasted chicken, shredded
  2. ¼ cup finely diced onion
  3. ½ tablespoon chopped fresh dill
  4. ¼ cup full-fat or 2% plain Greek yogurt
  5. 1 tablespoon mayonnaise
  6. 1 teaspoon spicy brown mustard
  7. ½ teaspoon sugar (any type - white, raw, brown, etc)
  8. ¼ teaspoon ground black pepper
  9. Pinch of salt
  10. ¼ cup chopped pecans
  11. ½ cup fresh blueberries
Instructions
  1. Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
  2. Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.
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Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

Kale and Pistachio Soup Recipe

June 4, 2014
Kale and Pistachio Soup Recipe | fakefoodfree.com

I read something awful the other day.

Someone was pleading on social media that the kale trend come to an end.

No kale? I shudder to think of a week without it.

Well, okay. I get it if you don’t like it. I’m that way with beets (and yes, I’ve tried them every way possible). So if you fall into that category, all of us who are constantly singing kale’s praises can probably get annoying.

Kale and Pistachio Soup Recipe | fakefoodfree.com

Kale is definitely not a trend that is going to pass around here, though. In fact, I’m grateful that it hit such popularity when it did because I rarely used to eat it. Now I’m constantly buying new varieties and I’ve grown my own. I do fall into a rut and get a little tired of it, but then my love returns and it starts making its way back into my shakes and side dishes.

If you’ve grown kale you know that it tends to get a little crazy (if you can keep the bugs off of it). I just overheard a conversation a few weeks ago from someone who was looking for more ideas for using it because it wouldn’t stop growing. I’ve been there.

This recipe to the rescue!

Soup is a year round food for me and at first glance a kale soup may seem too autumn-ish for the season we are about to move into. Don’t be fooled. This soup is perfect for summer! The light and nutty flavor of the pistachios and a little lemon make the flavor completely bright and refreshing.

Kale and Pistachio Soup Recipe | fakefoodfree.com

Kale and Pistachio Soup Recipe

Makes: 4 to 6 servings

Ingredients
½ cup shelled, roasted pistachios
2 tbsp olive oil
2 cloves garlic, minced
1 medium onion, chopped
4 cups packed chopped kale leaves
6 cups no-salt-added/low sodium vegetable stock
Juice of 1 lemon
¼ cup shredded Parmesan cheese
1 tsp salt + ¼ to ½ tsp to taste
¼ tsp ground black pepper

Preparation 
Place the pistachios in a small dish and add about ¾ cup water. Let soak for 15 minutes.

Heat the olive oil over medium-high in a medium soup pot. Add the garlic and onions. Cook for 7-10 minutes, until the onion begins to soften. Add the kale and cook for 1 to 2 more minutes.

Add the stock and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes. Stir in the lemon juice.

Remove the soup from the heat. Transfer the soup to a blender (work in batches) and add the drained pistachios. Puree until all ingredients are combined and the kale and nuts are chopped fine. Return the soup to the warm pot. You can also complete this step in the soup pot with an immersion blender.

Stir in the cheese, 1 teaspoon of salt and the black pepper. Stocks can vary by sodium level, so add the remaining ¼ to ½ teaspoon of salt to your taste preferences. Serve warm.

 

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.