Veganomicon: The Ultimate Vegan Cookbook (50 page)

Read Veganomicon: The Ultimate Vegan Cookbook Online

Authors: Isa Chandra Moskowitz,Terry Hope Romero

Tags: #food.cookbooks

 
HEAT A soup pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt,and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.
Use an immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. If you don’t have an immersion blender (get one!), transfer about one-third of the soup to a blender or food processor and puree, then add it back to the rest of the soup.
Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld. Serve!
CHICKPEA-NOODLE SOUP
 
SERVES 6
TIME:
50 MINUTES
 
 
Chickpea Soup for the Vegan Soul
.This is some Oprah’s Book Club stuff right here: a great soup for when you’re feeling under the weather and need something tasty to slurp on while you watch TV and pity yourself. But don’t let that dissuade you if you feel fine and just happen to want a nice, comforting bowl of soup.
2 tablespoons olive oil
1 large yellow onion, sliced thinly
1 cup peeled, thinly sliced carrots (or chopped baby
carrots)
2 cloves garlic, minced
2 cups sliced cremini mushrooms
½ teaspoon celery seeds
1 teaspoon dried thyme
½ teaspoon dried rosemary, crushed in your fingers
½ teaspoon ground black pepper
2 tablespoons mirin (optional)
⅓ cup brown rice miso
6 cups water or vegetable stock
2 cups cooked dried chickpeas, or 1 (15-ounce) can,
drained and rinsed
6 ounces soba noodles
 
 
➣
We use brown rice miso here, which has a nice winelike taste and isn’t too salty, but you can use any kind of miso you like. If using a stronger miso, such as barley miso, first use ¼ cup and add more to taste from there.
 
➣
Some soba noodles come wrapped in 3-ounce serving sizes. If yours aren’t wrapped, you can measure ’em this way: the circumference of one 3-ounce bundle is about the size of a quarter.
 
➣
Soba noodles expand a lot when they’re soaking, so this isn’t the best soup to keep in the fridge overnight. If you don’t plan on eating it all in one day, use instead regular pasta noodles broken in half or thirds.
 
➣
Need a little green? Add some chopped greens toward the end of the cooking process. Spinach, kale, chard—whatever you’ve got. Let them wilt and then serve.
PREHEAT A soup pot over medium-high heat. Sauté the onions and carrots in the oil for about 10 minutes. Add the garlic, mushrooms, and herbs, and sauté for another 5 minutes. Deglaze the pot with the mirin (or just a splash of water). Add the 6 cups of water and the chickpeas. Cover and bring to a boil.
Once the broth is boiling, break the soba noodles into thirds and throw them in. Lower the heat to medium so that the soup is at a low boil. Cover and cook for 15 minutes, stirring occasionally.
Add the miso and stir until it’s incorporated. Taste and adjust the salt, and add a little extra miso if you would like a stronger, saltier flavor.
PORCINI-WILD RICE SOUP
 
SERVES 6
TIME:
A LITTLE OVER 1 HOUR, MOST OF IT INACTIVE
 
 
Woodsy and earthy, this soup is rich with mushroom flavor. It is topped off with fresh chervil, which has a delicate, lemony taste that is not quite comparable to any herb, though if you can’t find it, chopped fresh parsley works nicely. Go on a mission to find the chervil; if nothing else, it would make a great blog entry.
Garnished or not, this is an easy recipe for what tastes like a ten-dollar bowl of soup at a swanky Manhattan sidewalk café. Perfect for serving your yuppie friends.
½ ounce dried porcini mushrooms
2 cups boiling water
2 tablespoons olive oil
1 large yellow onion, sliced thinly
4 cloves garlic, minced
2 tablespoons fresh thyme
1 teaspoon salt
Several pinches of freshly ground black pepper
8 ounces cremini mushrooms (about 3 cups), sliced
thinly
1½ cups wild rice (try to find a wild rice blend with
several kinds mixed together)
4 cups vegetable stock, plus extra if needed
1 carrot, peeled
Several sprigs of fresh chervil for garnish
 
PLACE THE porcinis in a bowl. Measure 2 cups of boiling water and pour over the porcinis. Cover with a plate and set aside.
Preheat a stockpot over medium-high heat. Add the olive oil and sauté the onions for about 3 minutes. Add the garlic, fresh thyme, salt, and pepper. Cook for about 10 minutes or until browned, stirring frequently.
Add the sliced creminis and sauté for about 3 minutes. In the meantime, remove the porcinis from their broth (with tongs or a fork). Slice them thinly and add to the stockpot along with the porcini broth. Let the mixture cook for a few more minutes.
Add the wild rice and the vegetable stock. Cover and bring to a boil. Once the soup is boiling, lower the heat to low and simmer for about 45 minutes.
When the rice is tender, grate in the carrot, turn off the heat, and let sit for 10 more minutes. If the soup is too thick, add another cup or so of water or broth. Ladle into bowls and garnish with sprigs of fresh chervil.
DOUBLE PEA SOUP WITH ROASTED RED PEPPERS
 
SERVES 6 TO 8
TIME:
1 HOUR 20 MINUTES
 
 
Split pea soup is practically a pop-culture icon, in the world of soups, that is. Or at least we think so. Our split pea is a little amped-up, featuring extra herbs and spices, a new texture thanks to the addition of fresh green peas, and a little bit of smoky-sweetness from roasted red peppers. A big bowl makes a perfect light yet nourishing meal, especially when served alongside crusty bread and Hummus (page 67) for dipping.
3 tablespoons olive oil
1 large onion, chopped finely
2 carrots, peeled and cut into small dice
2 stalks celery, chopped into ¼-inch pieces
2½ quarts water
1 pound dried split green peas
1-inch cube fresh ginger, peeled
1 bay leaf
2 teaspoons dried thyme
1 teaspoon dried tarragon
½ teaspoon ground coriander
½ teaspoon ground cumin
1 (16-ounce) bag frozen green peas
2 roasted red reppers (page 33), cut into ½-inch
pieces, diced
Freshly ground pepper
1½ teaspoons salt, or to taste
 
PREHEAT A large stockpot over medium heat. Sauté the onion 5 to 7 minutes, until softened. Add the carrots and celery, and sauté for another 5 minutes until the veggies are soft and slightly golden.
Add the water, split peas, ginger, bay leaf, thyme, tarragon, coriander, and cumin. Cover, raise the heat to high to bring to a rolling boil, then lower the heat to medium-low and allow the soup to simmer, covered, for 45 to 50 minutes until the split peas turn soft and mushy.
Stir in the frozen green peas and diced roasted pepper. Cover, and raise the heat to bring to a boil again, then lower the heat and simmer for another 20 minutes, or until green peas are tender.
Remove the ginger cube and bay leaf. Allow to sit for 15 minutes before serving.
FRENCH LENTIL SOUP WITH TARRAGON AND THYME
 
SERVES 8
TIME:
1 HOUR

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