Thanksgiving is over. December is here.
It is all about the holidays now, no?
Well, you know me, I kind of beat to the tune of my own drum. My forthcoming recipes may not necessarily be holiday-driven, but they will definitely be highly recommended. For yourself and others. And if that is not holiday-themed, I do not know what is.
This is a black bean soup I shared with my parents while they were in town. I had some lofty meals planned, but ended up working late and being on call, so things did not work as originally scheduled. I turned to this soup from The 30 Minute Vegan’s latest cookbook: Soup’s On! This is my favourite book of his so far, possibly because I love soups.
Mark’s latest book proves that complex soups do not need to take hours over the stove. With tricks like foregoing a slow saute for onions and prepping your vegetables as you cook your soup, a proficient cook should be able to make most of these soups quickly. Separated into chapters for basic broths, vegetable-dominant soups, heartier soups with whole grains, legumes and pasta, creamy blended soups, raw soups and desserts soups (plus garnishes and sides), this a comprehensive vegan soup compendium. His recipes highlight whole foods: vegetables, beans, whole grains, nuts and flavourful herbs. In addition to being entirely vegan, this cookbook caters to many special requests: no/low-oil, gluten-free (almost all), and mostly soy-free, too, and every recipe has variations to help you craft your best brew.
This black bean soup was no exception: lots of colourful vegetables superimposed on top of jet black black beans (Rancho Gordo’s Negro de Arbol beans). Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare. The original soup was no-oil, but I opted for the oil-sautéed onion variation. I made the soup first and waited until dinnertime to make the plantain chips. The nuances of the maple-orange-cinnamon marinade for the baked plantain chips may have been lost on us, though. They also took twice as long to bake, but after Hannah’s recent gush of love for oven-baked plantain chips, I figured they may take longer.
With the plantain chips (unpictured), this would have been a stretch for a 30-minute meal, but it was quick. And the soup was delicious. Mark said it would serve 6-8, but the four of us devoured it in one sitting. (Sadly no leftovers for me). I was actually impressed that my Dad thought I had served this to him before. I assured him that this was a new recipe but two years ago, yes, I shared a (different) Brazilian soup with him. It was more stew-like with sweet potato and kale amidst the vegetable choice. I think I liked this one more. RG’s black beans were a hit: a bit smaller than your typical black bean while keeping their shape nicely.
I have been easily cooking my way through this delicious cookbook and can also recommend the Jamaican Jerk Plantain Soup, Holy Moley Soup, Himalayan Dal with Curried Chickpeas, Fire-Roasted Tomato and Rice Soup with Spinach, and Polish Vegan Sausage and Sauerkraut Stew. There are plenty more I will be trying out later.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by The 30 Minute Vegan. If you haven’t made anything by Mark yet, have a look through the table of contents of The 30 Minute Vegan Soup’s On! on amazon (or my list above or below) and tell me what you want to cook the most. I will randomly select a winner on December 20, 2013. Good luck!
PS. Other recipes from Soup’s On:
PPS. Other recipes I have shared by Mark Reinfeld:
PPPS. There is still time to enter my giveaway for 365 Vegan Smoothies here.
It is that time of year again. Vegan MoFo. A month-long blogging event featuring all things vegan.
This will be my third time participating.
In 2010, I wasn’t even a vegan but only posted vegan eats.
I hummed and hawed over this year’s theme.
Quick and easy dishes?
Any of those themes would have been fun and challenging for a month. In the end, I decided to allow myself some flexibility and focus on tackling my bookmarked recipes.
Also, as much as I initially wanted to do a month of daily posts, I have decided to scale back my blogging. All in the interest of focusing on more important life events. Not that I won’t be cooking. I will. I really enjoy blogging and find it to be a very creative (and stress-reducing) outlet but will keep it as a smaller hobby. In any case, the theme will be bookmarked recipes for the month of October!
It is no secret that I bookmark a lot of recipes, from other blogs and my cookbook collection. I also recently joined Pinterest (follow me!), which may not be a good thing. Time will tell. Some of my isoteric pantry items are from bookmarking a recipe and then forgetting/waiting to make the recipe. Then I try to save the ingredient until I finally make the recipe. So, I hold onto ingredients perhaps a bit longer than needed. This is my challenge to eat through my pantry and my long list of bookmarked recipes.
I realize that not all recipes will be winners, but thought I would share my thoughts anyways. That’s the fun of MoFo!
One of my goals is to eat through my heirloom beans. I’ve amassed a few from Kalustyan’s, Rancho Gordo as well as from local stores like Whole Foods. I find them too pretty to eat but be it resolved to eat them. And replenish my favourites once I move to the US.
So here we go with a foray with mayocoba beans (or canary beans) that I picked up at Whole Foods (Mississauga Square One location for anyone interested). They are originally from Peru and similar to a white bean with a smooth, buttery texture. Feel free to substitute white beans or large pinto beans if you can’t find mayocoba beans. They are paired with one of my favourite lentils, black beluga, which are nice because they are small and keep their shape well. Here the bean medley is simmered in a roasted pepper sauce along with carrots and Swiss chard. The roasted peppers makes this a sweet sauce, so you may want to dampen it a bit with a bit more spice than I used. I served it with cooked quinoa and a side of pan-fried plantain, reminiscent of my Colombian adventures.
I have been patiently waiting for Rob to post our Colombia photos. I wanted to be able to share some of my photos and tips from the trip. The full albums from Bogota and Salento are here and the Lost City and Cartagena are here. I have included a few of my favourite photos, though.
We were in both hot and cold places, with big banana leaves and small mushrooms… and enjoyed a wonderful cooking class in Bogota.
This is my first Colombian meal I have prepared in my own kitchen- red beans with plantains. Although I will admit that I never came across this dish while in Colombia. Red beans, yes. Plantains, yes. Never together which is why I was intrigued to try out this recipe from Viva Vegan.
Who would have thought there would be even more beans that I do not yet have. I had to restrain myself from bringing home too many new beans from Colombia. I figured they may be more easily found once we move to the southern US, so I don’t have many Colombian bean souvenirs. The standard Colombian bean (that is not the coffee bean), is the bola roja. Another standard is the Cranberry bean (also known as Borlotti or Cargamanto), which I have cooked before. They are a bigger creamy bean although a bit dry. However, within my Rancho Gordo stash, I had Sangre de Toro beans which I used instead. Dense and almost chewy, they are Mexican beans that can be substituted for any recipe calling for red beans.
Here, the red beans are cooked with a sofrito of onions and red pepper, then spiced with smoked paprika, cumin and Mexican oregano. The plantain adds a hit of sweetness along with the red pepper sofrito. This recipe was more complex than what I learned at my cooking class, but I think I will also be revisiting my bona fide Colombian bean recipe, since it was so good. Next time, I will break out the bola roja beans!
OK, things have turned around in my kitchen. My cooking rut is over!
I even have witnesses.
My own alfalfa sprouts grew, too!
It has been quite busy in the kitchen lately. In the span of a week, we celebrated Valentine’s Day, Rob’s birthday and our (2 year!) anniversary from our first date.
Rob has been a sweetie, picking recipes from my Top Recipes from 2011 post so he could make me dinner on V-Day and braved the elements on our anniversary for a special barbecue delight. However, I was positively cooking up a storm for his birthday party. I forged ahead with new recipes, and I can’t wait to share them all with you!
But first, let me share with you this delicious curry. I had bookmarked “Plantains and Cabbage with Split Pigeon Peas” after Rob had success with a Caribbean black eyed pea and plantain curry, when I first tried cooked plantains. Rob went a bit heavier on the curry powder, so the dish didn’t thrill me entirely but the plantains were neat. A starchy, sweet banana. This curry from 660 Curries had many of our favourite ingredients like coconut and cabbage, with new-to-me ripe plantains, and it had been a while since I had cooked with creamy toor dal. Plus, I was drawn to Iyer’s recipe blurb where he wrote: You will be eloquent in your praise and use highfalutin words like “yum”. Highfalutin! Yum! And no, he does not lie. This was delicious and possibly one of my favourite curries to date.
Did you know you can buy frozen coconut? It is a common ingredient found in Asian grocers – check it out! While you could substitute reconstituted dried coconut, I think that the frozen coconut played a key element of the success of this recipe.
In the summer, Rob and I had a fun time (literally) cracking open a fresh coconut. I used a big knife to shave off the outer skin, and then scored a circle to open it. I tried to smack it open with the heel of my knife but it didn’t work. Rob then took said coconut to the front porch and smashed it against the front step to crack it open. We then took turns sipping the coconut water through a straw. Bliss. I ended up using the coconut flesh for an Indonesian black eyed pea salad with a tamarind dressing.
But I like to plan for success. So in case we couldn’t open the coconut, I bought frozen coconut as a back up. Suffice it to say, it has been in my freezer since the summer. Since we have a move looming in the next few months, I have been trying to clean out the freezer. I finally busted it out for this recipe and I couldn’t be more thrilled with the results.
This is a delicious curry, and as I made it, I couldn’t help but remember Aarti’s butternut squash, coconut and lentil stew that Rob made in the fall. I consider Iyer’s recipes quite authentic, so I was wondering whether Aarti’s was an Americanized version of the dish since it seemed so similar. Nope, the recipes are similar but quite different in their own merits. However, if you loved Aarti’s stew, then you’ll adore this version. Likewise, if you like this stew, definitely give Aarti’s stew a try, too.
Here, in this curry, you have a creamy broth from the toor dal. Cabbage and ripe plantains add bulk. Coriander, mustard and curry leaves offer multiple levels of flavour. And that frozen coconut? It reaches out and gives you a tropical hug. I went a bit tame with the chile as Iyer suggests using 2 red Thai chiles or cayenne chiles. This wasn’t spicy, so go nuts chile heads! This is a pretty labour intensive curry, dirtying up a few pots, your food processor and in my case also the mortar and pestle, but once you taste it, you’ll forget all about that… and start using highfalutin words like yum.
As I type out the ingredients, I realize that they seem so isoteric. For those in Toronto, a trip to Sunny’s (or your favourite Asian grocer) is all you need*. I can’t remember if I’ve seen Aleppo at Sunny’s, but any chile pepper will do. You may have to wait for your plantain to turn a macabre black, but trust me, this will propel anyone out from their cooking rut.
*While you are at it, pick up some canned young jackfruit in brine for my next (super awesome) recipe from Rob’s party!!
For all the raw foodies out there, do you know if the frozen coconut can be used for all the raw desserts that call for fresh coconut?