White Bean Soup from Marcella Hazan

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  • 1/2 cup extra virgin olive oil
  • teaspoon chopped garlic
  • cups cooked cannellini or other white beans—either canned or cooked from 2 cups dried (recommended)
  • Salt
  • Black pepper, ground fresh from the mill
  • cup homemade broth or water (or 1 1 cup veggie stock 
  • tablespoons chopped fresh parsley
  • Thick grilled or toasted slices of crusty bread (optional)
  1. Put the oil and chopped garlic in a soup pot and turn on the heat to medium. Cook the garlic, stirring it, until is becomes colored a very pale gold.
  2. Add the drained cooked or canned beans, a pinch of salt, and a few grindings of pepper. Cover and simmer gently for 5 to 6 minutes.
  3. Take about 1/2 cup of beans from the pot and puree them through a food mill back into the pot, together with all the broth. Alternately, use a blender, loosening with a bit of the broth. Simmer for another 5 to 6 minutes, taste, and correct for salt and pepper. Swirl in the chopped parsley, and turn off the heat.
  4. Ladle over the grilled bread slices into individual soup bowls. Serves 4 to 6

 

Yellow Split Pea Dal, by Mollie Katzen

‘Dal’ in Indian cooking refers to porridge-like dishes made from dried legumes – usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. Leftovers can be thinned with a little water and served as a soup. I serve this as an entrée, over brown rice.

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2 cup dried yellow split peas
2 thick slises fresh ginger, each about 2 inches long
4 large garlic cloves cut in half
8-10 cups water (plus more later if needed}
2 tbsp grapeseed oil
2 tbsp cumin seeds
2 tbsp mustard seeds
2 teaspoons turmeric
1/2 tsp each ground coriander and cardamom
2 tsp ground cumin
2 c. minced onion
1 tbsp minced garlic
1 1/2 teaspoons salt (or to taste)
1/4 c. tablespoons fresh lemon juice (or to taste)
Freshly ground black pepper
Cayenne (optional)
peas
cooked potato
red pepper slices
cilantro
kale
cooked carrots

Place split peas, ginger slices, garlic halves and water in a soup pot or Dutch oven Cover and heat to boiling point, then reduce heat and simmer very slowly, partially covered – stirring intermittently- until peas are quite soft for about 60-70 min.  Add more water as necessary.

Meanwhile, place a medium saucepan over med heat for a min, than add oil and swirl to coat pan. Add all of the spices and cook, stirring, for a min or until they become fragrant.  Add the onion, minced garlic, minced ginger and 1 tsp salt.and stir so the onion becomes coated with the spices.  Turn the heat to medium-low and cook, covered until the onion becomes very soft.  Stir in the lemon juice at the end.

Add this mixture to the simmering split peas, stir to combine. add extra veggies and cook until they are done.  fish out the ginger slices and serve with rice.

Serve with rice.

 

Mushroom Broth from food & wine

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  • 1/4 cup vegetable oil
  • 1 1/2 pounds white mushrooms, finely chopped
  • Reserved Portobello mushroom stems, brushed clean
  • 1/2 Spanish onion, coarsely chopped
  • 2 teaspoons chopped garlic
  • 2 cups dry white wine
  • 1/2 cup soy sauce
  • 1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
  • Pinch of salt
  • 1/2 teaspoon herbes de Provence or thyme
  1. In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
  2. Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
  3. Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

MAKE AHEAD

The broth can be refrigerated for up to 4 days.

Better Tomorrow Vegan Chili from splendid table

461153915The story of chili always ends with the statement that it’s better the second day. So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. The dried mushrooms are a nifty addition that I learned from Cook’s Illustrated. Not only do the pulverized mushrooms thicken the chili, they also add that forest-floor bass note that we interpret as “hearty.” I keep some dried mushroom powder in my spice rack at all times—whatever’s cheapest—and you should too. A spoonful will add a layer of complexity to vegan dishes and omnivorous dishes alike.

 

  • 3 tablespoons vegetable oil
  • 16 ounces button mushrooms, stems removed, wiped clean, and quartered
  • 1 yellow onion, diced
  • 1 large green bell pepper, seeds and ribs removed, diced
  • 2 jalapeño peppers, seeds and ribs removed, finely minced
  • 2 garlic cloves, finely minced
  • 2 cups pecans (about 7 ounces), toasted, very finely chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 cinnamon stick
  • Two 15-ounce cans kidney beans, drained and rinsed
  • One 28-ounce can diced tomatoes, with juice
  • 2 cups vegetable stock (or vegetable broth, and cut the salt by half)
  • One 15-ounce can tomato sauce
  • One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender
  • 1 tablespoon kosher salt

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.

HOLD IT? Keep the chili in the fridge for up to 4 days.

Reheat the chili in a pot over low heat, stirring often.

PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).

BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas.

Quinoa, white bead and kale soup from chelseasmessyapron.com

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  • 3/4 cup uncooked quinoa, rinsed
  • 1 container (32 ounces) Tuscan Chicken Flavor-Infused Broth (Swanson makes this)
  • 1 can (14.5 ounces) petite diced tomatoes, undrained
  • 2 cans (15.5 ounces each) cannellini beans, undrained
  • 1 teaspoon minced garlic
  • 1/2 cup yellow onion, chopped
  • 2 teaspoons Italian seasoning
  • 3 cups chopped kale
  • Salt and pepper, to taste
  • Freshly grated Parmesan cheese
  1. Rinse the quinoa thoroughly and add it to your slow cooker with 2 cups of the broth.
  2. Add in the undrained petite diced tomatoes, and one can of undrained cannellini beans.
  3. Add in the garlic, chopped yellow onion, Italian seasoning, and some salt and pepper.
  4. In a blender or food processor, combine the remaining 2 cups broth with the remaining can of cannellini beans. Blend until smooth. Pour into the slow cooker.
  5. Give everything a good stir and cover the slow cooker.
  6. Cook on high for 3-4 hours.
  7. Remove the stems, wash the kale, and finely chop the kale.
  8. About 15 minutes before ready to serve, adjust any seasonings (add some salt and pepper if desired), and stir in the finely chopped kale.
  9. Garnish each bowl with a handful of freshly grated Parmesan cheese.

Italian orzo tomato spinach soup from littlespicejar.com

This soup is loaded with classic Italian flavors and it’s simple to make! Orzo tomato spinach soup is completely vegetarian friendly and it’s so warm and comforting! The perfect soup so serve on a chilly day.
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  • 2 tablespoons olive oil
  • 1 1//2 cups chopped onions
  • 1¼ cup carrots, sliced into ½ inch rounds
  • 1 cup celery
  • 6 cloves of roasted garlic (see notes)
  • 6½ cups of vegetable stock
  • 2 (14.5 oz) cans fire-roasted diced tomatoes
  • 1½ tablespoons pesto
  • 1½ cups orzo (whole wheat or regular)
  • ½ teaspoon dried thyme
  • ½ teaspoon Italian seasoning
  • ½ teaspoon oregano
  • 3 cups baby spinach, packed
  • salt and black pepper, to taste
  1. Heat the oil in a dutch oven over medium-high heat. Add the onions and sauté them for 4-5 minutes until they get soft. Add the carrots, celery, and roasted garlic and continue to sauté for an additional 3 minutes. Add the stock, along with the tomatoes, pesto, orzo, thyme, Italian seasoning, and oregano, stir to combine. Reduce the heat to medium and let the orzo pasta cook to al-dente, about 10 minutes, stir occasionally.
  2. Just before serving, add the baby spinach and continue to cook for 1 minutes or until the spinach gets nice and bright green and wilts down. Season to taste with salt and pepper. Serve warm.
To roast your own garlic: Heat an oven to 400 degrees F. Position a rack in the center of the oven. Peel off most of the paper from the garlic, leaving the head intact with the cloves attached. Trim the top off the head of garlic by ¼ inch. Drizzle 2 teaspoons of olive oil over the exposed surface, sprinkle with a pinch of salt and pepper. Wrap in foil and bake for 40 minutes. Check the garlic, it is done when the center clove is completely soft with pierced with a paring knife. Continue roasting for an additional 5 -10 minutes to help deepen the golden color and caramelize further. Exact roasting time may vary due to size. Garlic can be refrigerated for up to 2 weeks and frozen for up to 3 months.

Lentil Soup with Coriander and Cumin by fatfreevegan.com

  • 2 cups brown or green lentils, uncooked
  • 8 cups water or vegetable broth
  • 1 large onion, chopped
  • 2 large carrots, thickly sliced
  • 1 rib celery, chopped
  • 2 large gold or red potatoes, cut into large cubes
  • 2 bay leaves
  • 2 vegetable bouillon cubes (use if water is used instead of broth)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • freshly ground pepper, to taste
  • 2 cloves garlic, minced
  • Additional seasonings: 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic
  • salt, to taste
  • 4 ounces fresh spinach (chopped if large leaves)
  • 2 teaspoons Red wine vinegar or lemon juice
  • chopped parsley
Instructions
  1. Pick over the lentils and rinse well.
  2. Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the pan and bring to a boil.
  3. Add more water if it seems too thick. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve. Serves: 8

fat flush soup from skinnyms.com

12065603_10153231590538111_2931130283495035989_nThe soup is packed with nutritional powerhouses such as sweet potato, spinach, garlic, carrots, and tomatoes, this soup truly flushes the fat away by restoring acid-alkaline and sodium-potassium balance to the body’s organs and glands. It is a warming and deliciously comforting treat that has the added bonus of detoxing your body and adding much needed nutrients.

The superfoods in this soup are packed with antioxidants and fiber and aid with flushing toxins and, subsequently, fat from the body.

 

1 medium sweet potato, peeled and cut into 1/2″ cubes
3 carrots, peeled and sliced
1 stalk celery, diced
1 small yellow onion, diced
2 cloves garlic, minced
Pinch of Kosher or sea salt, more or less to taste
1/2 teaspoon black pepper
1/8 teaspoon allspice
1 teaspoon paprika
1 bay leaf
1 tsp cumin
1 tsp oregano
1 tsp marjoram
2 tbsp. chopped parsley
2 (15 ounce) cans kidney beans, drained and rinsed (optional, navy beans)
6 cups vegetable broth
1 (14.5 oz.) can diced tomatoes (no salt added), *this is an optional ingredient
4 cups baby spinach or kale, loosely packed or use kale

Stovetop Method: prep veggies add to large pot, cover, and simmer until veggies are tender, approximately 45 min – 1 hour. Stir every 15 minutes to prevent sticking. Add spinach or kale at the end of cooking time, remove from heat, cover and allow spinach to wilt before serving. If using kale cook for 10 min more or until tender.  I waited 20 to add potatoes as I didn’t want them to be mushy.

Ginger Vegetable Congee

  • congee1 cup raw long-grain white rice, rinsed
  • 7 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • Two-inch knob of ginger, peeled and sliced thin
  • 3 stalks celery, diced
  • 2 cups broccoli florets
  • 1/2 cup diced carrots
  • Sliced green onion, for garnish
  1. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
  2. While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
  3. Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.
  4. Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft. Add salt to taste. Garnish with the sliced green onion and serve hot.

NOTES

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

 

Cheese pimento bisque from Sundays at Moosewood Cookbook

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2 celery stalks, chopped
1 cup chopped onion
2 Tbspns vegetable oil
1 medium sweet potato, diced (about 2 cups)
1 medium white potato, diced (about 2 cups)
4 cups vegetable stock, or water
1 cup extra sharp grated or chopped cheddar cheese
3 oz cream cheese, cubed
4 oz jar pimiento, chopped
salt and pepper to taste

Saute celery and onions in vegetable oil, about 10 minutes.
Add potatoes and stock. Simmer until vegies are soft, about 20
minutes.

Remove soup from heat, add cheddar and cream cheeses, allow to sit
to soften cheese. In a blender, puree the soup with half the pimientos.
add salt and pepper.

If soup is too thick, thin with milk, water or vegetable stock. Stir in
remaining pimientos. Reheat, but do not boil.
Serves 4-6