Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

Veganomicon: The Ultimate Vegan Cookbook (49 page)

2 tablespoons peanut oil
1 large yellow onion, cut into ¼-inch slices
1 red bell pepper, cut into ¼-inch slices
2 teaspoons minced ginger
2 cloves garlic minced
½ teaspoon salt
½ teaspoon Chinese five-spice powder
2 acorn squashes, seeded, peeled, and cut into
¾-inch chunks
2 firm Bartlett pears, peeled, seeded, and sliced into
thin (not paper-thin) slices roughly 1 inch long
4 cups vegetable stock
1 (15-ounce) can adzuki beans, drained and rinsed
about 1½ cups)
About 1 tablespoon fresh lime juice
Mushrooms:
4 ounces fresh shiitakes, sliced in half (about 1½ cups)
2 teaspoons peanut oil
½ teaspoon toasted sesame oil
1 tablespoon soy sauce
 
PREHEAT A large stockpot over medium heat. Sauté the onions and peppers in the oil for about 10 minutes, or until the onions just begin to brown.
Add the ginger and garlic, and sauté for 1 more minute. Stirring often, add the salt, five-spice, acorn squash, and pear, and cook for another minute before adding the vegetable stock. Cover and bring to a boil. Once the soup is boiling, lower the heat to medium-low and simmer briskly for about 20 more minutes, or until the squash is tender.
Puree half the soup, using either an immersion blender or by transferring half the soup to a food processor or blender, processing, and pouring it back into the rest of the soup (don’t forget, if using a blender or food processor, to let the soup cool a bit so that the steam does not compress in the processor and hurt you).
Add the adzuki beans and lime. Cover and simmer over low heat just until the beans are heated through, 7 to 10 minutes.
 
 
Meanwhile, prepare the mushrooms:
 
Preheat a heavy-bottomed skillet over medium-high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Mix in the soy sauce and stir constantly until it is absorbed (about 1 minute).
Ladle the soup into bowls and top with the sautéed mushrooms.
TOMATO-RICE SOUP WITH ROASTED GARLIC AND NAVY BEANS
 
SERVES 10 TO 12
TIME:
45 MINUTES
 
 
Roasted garlic gives this pantry-staple tomato soup a little something special. Navy beans add protein and make it a complete meal. And since this recipe makes so much, it’s a perfect contender for freezing and eating throughout the month. Or, you can keep it in the fridge to eat throughout the week and forget that you ever ate anything else.
 
➣
Use long-grain brown rice, not short-grain, because that kind doesn’t like to cook in tomato broth.
 
➣
If you don’t have any roasted garlic hanging around and don’t intend on making any, then sauté 6 cloves of minced garlic along with the onion.
2 bulbs garlic
1 tablespoon olive oil
1 medium-size yellow onion, diced as small as
possible
1 cup long-grain brown rice
2 bay leaves
2 teaspoons dried thyme
1 teaspoon dried marjoram
2 teaspoons salt
Several pinches of freshly ground black pepper
2 (28-ounce) cans crushed tomatoes
1 (15-ounce) can navy beans, drained and rinsed
(about 1½ cups)
 
PREHEAT THE oven to 425°F. Following the directions on page 32, roast the garlic for about 45 minutes, until soft. You should be able to feel if it’s soft by pressing with a knife or your finger. Don’t burn yourself, though.
Preheat a soup pot over medium heat. Sauté the onions in the olive oil for 5 to 7 minutes, until translucent.
Add the rice, bay leaves, thyme, marjoram, salt, and pepper and cook, stirring, for about 2 minutes. Add the crushed tomatoes, then fill up the can with water twice and add the water (so that’s 56 ounces of water).
Bring to a boil, then lower the heat to medium-low, cover, and simmer for about 45 minutes.
Remove the garlic from the oven. When it is cool enough to handle, squeeze the roasted garlic out of its skin and into a small bowl. Use a fork to mash the garlic to a relatively smooth consistency, then add to the soup once the rice is nearly tender.
When the rice is completely cooked, add the beans and heat through. Then it’s ready to serve—just remove the bay leaves beforehand.
ANCHO-LENTIL SOUP WITH GRILLED PINEAPPLE
 
SERVES 6
TIME:
45 MINUTES
 
 
Okay, even though this recipe involves you making your own chile powder, we
promise
this is a fast soup that is even a little fancy. Not to mention yummy, warm and comforting. The tart-sweet pineapple couples well with the deep, smoky chiles. Ancho chiles are fairly mild, so don’t worry that this soup will be too spicy, unless you’re a real big wimp. In fact, serve with hot sauce to prove your manhood.
 
Chile powder:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 dried ancho chile, seeds removed,
ripped into bite-size pieces
 
Soup:
2 tablespoons olive oil
1 large onion, cut into small dice
3 cloves garlic, minced
2 bay leaves
1 teaspoon salt
2 cups green lentils, washed
7-8 cups vegetable stock or water or a mix of both
3 tablespoons of lime juice, or to taste
Nonstick cooking spray
6-8 pineapple rings
Slices of lime
Hot sauce
 
WE’RE GOING to make our own ancho chile powder! Preheat a small skillet over medium-low heat. Add the cumin seeds and ancho chile pieces and stir often, until fragrant and toasted, 3 to 5 minutes.
Transfer to a spice grinder (we use a clean coffee grinder) or small food processor and grind to a coarse powder. Some bigger pieces of chile are okay. Add the coriander seeds and pulse a few times to crush them—you don’t want them completely ground to a powder, just broken up pretty well.
Preheat a big stockpot over medium heat. Sauté the onions in the olive oil until transparent, 5 to 7 minutes. Add the garlic and cook for another minute. Add the chile powder and mix into the onions. Add the bay leaves, salt, lentils, and 7 cups of water. Mix well. Raise the heat to high, cover, and bring to a boil. Once the soup is boiling, lower the heat to medium-low and let simmer for 30 minutes, stirring every now and again.
Meanwhile, heat your grill pan over high heat or preheat a broiler. Spray your grill pan with cooking spray and grill the pineapple slices for 4 minutes on each side, or until grill lines appear. If using a broiler, cook on one side for 3 minutes and on the other for about 2 minutes, until the pineapple begins to brown and slightly caramelize.
Once the lentils are tender, add an extra cup of water/stock if you think the soup needs thinning. Add the lime juice and stir.
Remove the bay leaf. Use an immersion blender to puree about half the soup. If you don’t have an immersion blender, use a potato masher to mash it up a bit, until the desired thickness is achieved. Taste and adjust the salt.
 
To serve:
Ladle into bowls and top with a pineapple ring, a slice of lime, and a few dots of hot sauce.
BROCCOLI-POTATO SOUP WITH FRESH HERBS
 
SERVES 6 TO 8
TIME:
50 MINUTES
 
 
This vibrant soup is a great start to a Mediterranean meal.Try it our way with fresh dill and mint, but keep in mind that it’s also really versatile. So if the day should come when all you’ve got is some potatoes, onions, and garlic, you can use this recipe as a guideline and add the herbs and spices of your choice. But if you mess it up with some crazy substitution, please don’t go giving us two-star reviews on Amazon.
2 tablespoons olive oil
1 medium-size onion, cut into ¼ inch dice
3 cloves garlic, minced
½ teaspoon dried tarragon
Several pinches of freshly ground black pepper
1 teaspoon salt
6 cups vegetable stock, or 4 cups veggie stock plus 2
cups water, whatever
2 pounds potatoes, peeled and cut into ½-inch chunks
4 cups chopped broccoli (including the stalks:
chop them into thin slices, and the tops into
small florets)
¼ cup chopped fresh dill
¼ cup chopped fresh mint

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