Veganomicon: The Ultimate Vegan Cookbook (53 page)
Read Veganomicon: The Ultimate Vegan Cookbook Online
Authors: Isa Chandra Moskowitz,Terry Hope Romero
Tags: #food.cookbooks
6-8 baking potatoes (3½ pounds), baked and cooled
2 tablespoons olive oil
1 large yellow onion, sliced into short strips
3 cloves garlic, minced
½ teaspoon fennel seeds, crushed
1 teaspoon dried thyme
½ teaspoon dried rubbed sage
1 teaspoon salt
Plenty of freshly ground black pepper
¼ cup dry white wine (or just more broth if you prefer)
4 cups vegetable broth
4 cups kale, torn into bite-size pieces (about 6 leaves,
rough stems removed)
¼ cup plain soy milk
Potato wedges:
2 heaping tablespoons coarse cornmeal
¼ teaspoon dried thyme
½ teaspoon paprika
Generous pinch of salt
2 cloves garlic, minced
Olive oil in a spray bottle (or enough for light frying)
➣
This soup tastes great with either homemade or store-bought vegan bacon.
Vegan with a Vengeance
has a great tempeh bacon recipe that will work. But you don’t need to own the book since the entire world has published the recipe on their blog; just Google it!➣
Don’t know how to bake potatoes? Sigh. Preheat the oven to 350°F, poke the potatoes with a fork a few times, and wrap them in aluminum foil. Place in the oven and bake for about an hour or until easily pierced with a fork.
ONCE YOUR potatoes are baked and cool enough to handle, preheat a soup pot and sauté the onions in the olive oil over medium-high heat until good and brown, about 12 minutes.
While the onions cook, prep the potatoes:
Slice the baked potatoes in half lengthwise. Reserve three of the halves to make the potato wedges. Slice the rest into ¾-inch chunks.
Once the onions are browned, add the garlic, fennel, thyme, sage, black pepper, and salt. Cook for 2 more minutes, then add the wine to deglaze the pan. Add the chunks of potatoes and the broth, cover, and lower the heat a bit to bring to a low boil. Mix in the kale. Cover and cook for 15 to 20 more minutes.
Meanwhile, prepare the potato wedges:
Slice the reserved potato halves in half lengthwise so you have six pieces. Preheat a heavy-bottomed skillet over medium-high heat. Combine all the ingredients for the wedges (except for the oil) on a plate. Wet the potato wedges with a little bit of water and dredge the two cut sides in the cornmeal mixture.
Lightly coat the skillet with oil. Cook the potatoes on each cut side for about 4 minutes, or until golden and crispy. Spray with oil as you alternate cooking sides.
The soup should be done by this point. Use a potato masher to mush up about half of the soup (for once, don’t use an immersion blender; it will make the potatoes pasty and yucky), add the soy milk, and mix. If it’s too thick, add a little water or vegetable stock.
Ladle into bowls and top with a potato wedge crouton.
SPICY PEANUT AND EGGPLANT SOUPSERVES 6 TO 8
TIME:
1 HOUR 20 MINUTES
1 HOUR 20 MINUTES
This is such a naughty (read:
not
low fat!) soup and so outrageously rich and savory, it’s all too easy to ask for a second helping . . . or two. This thick concoction of meltingly tender eggplant, warming spices, and peanuts was a big hit with our testers. It’s a meal in itself, but would also pair nicely with a bowl of steamed jasmine rice and a simple green salad. A sure thing against the wintertime blues—and true to soup form, tastes even better when heated up the next day.
not
low fat!) soup and so outrageously rich and savory, it’s all too easy to ask for a second helping . . . or two. This thick concoction of meltingly tender eggplant, warming spices, and peanuts was a big hit with our testers. It’s a meal in itself, but would also pair nicely with a bowl of steamed jasmine rice and a simple green salad. A sure thing against the wintertime blues—and true to soup form, tastes even better when heated up the next day.
1 pound eggplant, peeled, chopped in ½-inch cubes
1 teaspoon salt, plus additional to season soup
5 large shallots, peeled and sliced very thinly
¼ cup peanut oil
1 medium-size yellow onion, diced
1 hot chile, seeded and minced
1-inch cube fresh ginger, peeled and minced
1½ teaspoons ground cumin
⅛-¼ teaspoon ground cayenne (optional)
2 teaspoons ground coriander
½ teaspoon ground turmeric
⅓ cup tomato paste
1 (16-ounce) can roasted diced tomatoes with juice
5 cups water or vegetable broth
½ cup creamy or chunky natural peanut butter
½ pound green beans, fresh or frozen, trimmed and
cut into 2-inch pieces
2 tablespoons fresh lemon juice
Optional garnishes: ⅓ cup coarsely chopped cilantro,
whole cilantro leaves, and chopped roasted peanuts
➢
For more spicy heat in this soup, keep the seeds intact in the chile pepper and add to the stew.
TOSS THE eggplant cubes with the teaspoon of salt in a large bowl or colander. Allow to sit 30 minutes to soften, then gently rinse the eggplant with cold running water and drain.
While the eggplant is being brined, preheat a large stockpot over medium-high heat. Sauté the shallots in 2 tablespoons of the oil for about 20 minutes until very soft, browned, and slightly caramelized. Scoop the shallots out of the pot and set aside in a medium-size bowl.
Add 1 tablespoon of the oil to the pot and add the eggplant, stirring to coat with the oil. Stir and cook the eggplant for 12 to 15 minutes, until slightly tender. Transfer the eggplant to the same bowl as the shallots.
Add the remaining oil to the pot and allow it to heat, add the ginger and chile, and fry for 30 seconds. Add the ground cumin, coriander, turmeric, and fry for another 30 seconds, then add the onion. Stir and fry until the onion is just slightly soft and translucent, 5 to 6 minutes. Add the tomato paste and stir-fry the mixture for another minute.
Add the diced tomatoes, water, eggplant, string beans, and shallots to pot. Stir well and raise the heat to medium-high. Bring to a boil and boil for 5 minutes, then lower the heat and simmer.
In a separate bowl, stir the peanut butter to incorporate any separated oils. Add a ladleful of hot soup. Stir the peanut butter with the soup until creamy; the peanut butter should be completely emulsified. Scrape the peanut butter mixture into the rest of the simmering soup, stirring to mix.
Simmer the soup over medium-low heat, covered, for 35 to 45 minutes, or until the eggplant is very tender. Remove from the heat and stir in the cilantro and lemon juice. Salt to taste after the soup has cooled for at least half an hour. Top with the suggested garnishes, if desired.
CREAMY TOMATO SOUPSERVES 8
TIME:
45 MINUTES
45 MINUTES
This soup packs a double one-two punch of tomato. Just when you’re thinking it’s made from regular old tomato—BAM—a sun-dried tomato gets you in the jaw and you are out for the count. You wake up on Avenue C and 4th Street wearing one shoe that is not vegan and you have no idea what happened.
2 tablespoons olive oil
1 medium onion, chopped coarsely
3 cloves garlic, chopped
½ teaspoon dried rosemary (crushed between your
fingers)
½ teaspoon dried thyme
½ teaspoon dried oregano
1 teaspoon salt
Lots of freshly ground black pepper
1 pound waxy potatoes (2-4 average-size potatoes;
weigh them to be sure), peeled and cut into 1-
inch chunks
1 cup sun-dried tomatoes (
not
the kind packed in oil,
just honest-to-goodness sun-dried tomatoes)
6 cups water or vegetable broth
1 (28-ounce) can crushed tomatoes (the fire-roasted
are especially worth it here)
Juice of ½ lemon, or to taste
➣
The “creamy” comes from potatoes. Yukon golds work great here, but of course, you can use whatever you’ve got. Try to avoid a regular starchy Russet, since waxy potatoes give a creamier texture.➣
This is a great soup to go along with panini or vegan grilled cheese.
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