November 15, 2016

Ingredients

  • 5 cups vegetable stock or water
  • ¾ cup hazelnuts
  • ½ cup black walnuts or commercial walnuts
  • 1 cup silken tofu, drained
  • 1 celery stalk, sliced
  • 2 tablespoons white oak wine or sherry
  • 1 small, hot pepper, seeds and ribs removed, or ¼ teaspoon hot cayenne pepper to taste
  • ¼ teaspoon liquid stevia (optional) or a dash of any sweetener of your choice, to taste
  • 2 tablespoons corn oil
  • 2 tablespoons mellow (light-colored) miso or ½ teaspoon salt, to taste
  • 2 tablespoons any wild or commercial onion leaves, chives, or scallions, chopped
  • ½ teaspoon ground nutmeg

Instructions

Simmer all ingredients except the wild onion leaves, corn oil, miso and nutmeg for 5 minutes. Add the corn oil and miso and purée in a blender in two batches, holding the blender cover down with a towel to prevent eruption. Garnish with the wild onion leaves and nutmeg. Serve hot.

Serves 6; preparation time: 25 minutes

Courtesy of author and naturalist “Wildman” Steve Brill wildmanstevebrill.com

Ingredients

  • 5 cups vegetable stock or water
  • ¾ cup hazelnuts
  • ½ cup black walnuts or commercial walnuts
  • 1 cup silken tofu, drained
  • 1 celery stalk, sliced
  • 2 tablespoons white oak wine or sherry
  • 1 small, hot pepper, seeds and ribs removed, or ¼ teaspoon hot cayenne pepper to taste
  • ¼ teaspoon liquid stevia (optional) or a dash of any sweetener of your choice, to taste
  • 2 tablespoons corn oil
  • 2 tablespoons mellow (light-colored) miso or ½ teaspoon salt, to taste
  • 2 tablespoons any wild or commercial onion leaves, chives, or scallions, chopped
  • ½ teaspoon ground nutmeg
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