Posted on October 11, 2022 by Hunter Hulbert - Home

Pumpkin spice has become the flavor of fall, dusting everything from cornflakes to our lattes. This flavor profile is much richer than just a side note. This October, let’s meander around the globe to see what savory inspirations there are for “sugar and spice and everything nice.”

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This soup is a snap to make and has its roots in the warm hug of Vietnamese pho. Use this recipe as a base and garnish it as elaborately as you wish.

3 cloves garlic, peeled and minced

1 inch ginger, peeled and minced

9 cups of beef broth (try to get no or low sodium)

1 pound thinly sliced chicken or lean beef

1 bunch scallions, trimmed and sliced, both green and white parts

Soy sauce to taste (about 1 teaspoon to start, adding more if necessary)

1 cup finely chopped bok choy

In a large Dutch oven or pot, over medium heat, sauté oil along with garlic and ginger until fragrant, stirring constantly, about 2 minutes. Add broth, cinnamon, star anise, onion and bay leaf. Simmer uncovered for about 20 minutes, lowering the heat as necessary. Add sliced chicken or beef, and allow to cook at a simmer, for about 5 minutes. Remove from heat. Remove cinnamon stick, star anise and bay leaf. Place rice noodle sticks in a shallow pan, cover with boiling water and allow to soften about 3 minutes. Remove and drain. Add to soup, stirring in scallions. Add soy sauce to season to taste and serve.

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The chill in the air beckons the slow cooker to make its annual appearance. Using a slow cooker to make this hearty beef stew makes it so much more convenient for a busy household, and if the meat were browned the night before, all the easier for a weeknight meal.

GREEK BEEF STEW WITH CINNAMON AND TOMATO 

Salt and pepper to taste

1.5 pounds beef chuck/stew meat, cut into 2-inch pieces

4 cups beef broth (use low or no sodium, if possible)

One 14-ounce can crushed tomatoes

Place oil in a large sauté pan over medium heat. In a large bowl, season flour with salt and pepper. Dry beef cubes well with paper towels and dredge in flour, shaking off excess. Sauté coated cubes until browned all over, turning frequently. Remove to the bowl of a slow cooker and sautéing in batches so as not to crowd the pan. Once all the beef cubes are browned, add broth and wine to the sauté pan, scraping up any browned bits. Bring to a simmer and then pour into the slow cooker bowl along with remaining ingredients. Cover and set to high for 5 hours or until tender. Serve along with orzo, pasta or rice.

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This recipe has some French tendencies but with a vegan twist. The old-school béchamel sauce is reinvented as a lighter (and healthier) version with the same flavor notes.

VEGAN GARLICKY BÉCHAMEL BROCCOLI AND CAULIFLOWER BAKE 

4 cups broccoli florets, trimmed and cut into 2-inch pieces

2 cups cauliflower florets, trimmed and cut into 2-inch pieces

2 garlic cloves, peeled and minced

5 cups almond, soy, or other vegan nondairy milk product

Salt and pepper to taste

½ teaspoon ground nutmeg or several generous grates from a dried nutmeg nut

Place vegetables in a casserole dish that is roughly 8 cups in capacity.

In a medium-size sauce pan over medium heat, sauté oil and flour together, to form a paste. Continue stirring and cooking until it reaches a light, golden-brown color. Add garlic and stir for 1 minute more. Add milk product and whisk until smooth.

Season and pour over vegetables. Top with breadcrumbs and bake, uncovered, on the middle shelf until brown and vegetables are tender, about 20 minutes.

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