As the hot summer persists, let us marry the perfect summer eats. BBQ and salads. And for those without a BBQ, have no fear, this one is for you.
No BBQ needed, the BBQ flavour is completely from the roasted chickpeas. A bit more complex than my bacon-flavoured chickpea croutons, but definitely not any harder than pulling out a few more bottles, these roasted chickpeas are awesome. Smoky, savoury and delicious. You could just eat them with your hand (totally guilty) or add them to a salad for a more complete meal. Here I paired it with salad with mixed greens, cherry tomatoes, purple cabbage, shredded carrots and avocado with a splash of lemon juice. Mix it all together for a fabulous meal.
The smoky roasted chickpeas comes from Somer McCowan’s new cookbook, The Abundance Diet. Somer blogs at Vedged Out and is the originator behind the vegan extra sharp cheese ball and fresh vegan moxarella (a revised version of the mock mozzarella is in her book). The cookbook was borne out of her previous Green Smoothie Challenge.
I am always anxious of leafing through cookbooks marked with words such as ‘diet’, ‘detox’, or the like, but I have no reservations about this cookbook. Somer’s recipes are all gluten-free, plant-based vegan recipes and also, to the astute eye, also free of oil and refined sugars. (The tip-off are the lack of oil in the soups and stews, as I am accustomed to sautéing my onions in oil). Otherwise, the recipes are filled with an abundance of vegetables for creative meals that are relatively easy to make, too.
The recipes span the entire day (breakfast to lunch to dinner including snacks) because there are meal plans that span 28-days (they can be found here if you want a preview). She includes recipes for 26 salads and dressing. The Lentil taco salad was fabulous (even without the roasted red pepper dressing) and her Ultimate Lentil Salad reminds me of my own 11-Spice Lentil Salad with Capers and Currants (and always a hit). Her soups are equally enticing, with meal-type soups like Quinoa Minestrone and her Smoky Split Pea Soup. Others are more vegetable-based which are more suitable as appetizer.
I enjoyed her Moroccan Lentil Soup even though I substituted a handful of fresh dill for the parsley/cilantro. She also has a main dish section with recipes I have been eyeing, such as Chiles Rellenos Casserole Bake with Smoky Chipotle Enchilada Sauce and Homestyle Mexican Casserole. Green smoothies, juices, snacks, dips and desserts round out the cookbook to keep you full throughout the day.
I remember when cookbooks were mostly text, but it is so nice to see excellent photography. Ann Oliverio photographed most of the recipes and they are a treat throughout the cookbook. Just look at the delicious cover photography highlighting the Funeral Potatoes. A funeral for your fat?
Of note, while this is a diet based on vegan abundance, Somer’s narrative highlights the potential ways to expedite weight loss. Some people may not like this tone and I suggest simply enjoying the recipes. Not a fan of stevia? (Me, neither). Simply substitute dates instead for the smoothies or all coconut sugar in other desserts. Or in my case, add some beans to the vegetable-centric meals. In all, the recipes look great and only on closer inspection do they jump out as diet food.
Want your own copy?
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US. To be entered in the random draw for the book, please leave a comment below telling me what you like to eat in abundance. The winner will be selected at random on August 7, 2015. Good luck!
Recipes from The Abundance Diet spotted elsewhere:
I am sharing this with Meat Free Mondays.
Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent’s suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don’t bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. :)
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
Lest you think I have bounced back from my surgery in record and couldn’t wait to go back into the kitchen, I am working on some sharing some special meals prior to our trip. Truthfully, my appetite has taken a while to bounce back and we suspect my standard vegan diet contained too much fibre for my (at-the-moment) delicate gut.
As we move towards spring produce, this quick and easy stir fry with mushrooms, cabbage, sauerkraut and soy curls is delightful with a hit of fresh dill. The recipe is from The Great Vegan Protein Book and was originally called “Cabbage-n-Kraut with Seitan” but I alternated the main protein source, swapping seitan for soy curls. After a taste test form Rob, he told me I had just made a vegan version of the national Polish dish, Bigos, traditionally known as a Hunter’s Stew with different kinds of meat simmered with cabbage, sauerkraut and mushrooms with a touch of tomato. Score!
For those concerned with protein sources as a vegan, The Great Vegan Protein Book helps by tackling that question directly. Main vegan protein sources, legumes/beans, whole grains, nuts/seeds, tofu/tempeh and seitan are highlighted in the recipes. Ingredients less often thought as protein-dense, such as nutritional yeast and including vegetables such as mushrooms, broccoli and Brussels sprouts, are also highlighted making recipes that are quite diverse. There are also snacks and desserts, including a No-Bake Choco Cashew Cheesecake with 9 g protein per serving.
All recipes include the protein content of each dish, although no other nutritional information like total calories which is a shame. Certainly the dishes featuring tofu, tempeh and seitan contain the most protein. Examples include Tempeh Banh Mi (41 g protein/serving), Higher Protein Sausage (86 g protein/sausage), Sesame Seitan Super Salad (55 g protein/serving), Pecan-Crusted Seitan Cutlets with Brussels Sprouts (51 g protein/serving), Braciola (68 g protein/serving) and Homestyle Potpie (47 g protein/serving). There is also a Beans and Greens Bowl with 23 g protein/serving and the BBQ Lentils with 12 g protein/serving.
Personally, I like to plan my meals around some sort of vegan protein. Once you figure that out, the rest of a balanced meal naturally takes place. Beans will contain protein and carbohydrates, tofu and nuts contains protein and fat, etc. Rounded out with some vegetables, this is how I try to craft my eats. This book is welcome to my cookbook collection with its varied and balanced meals.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your favourite vegan protein and how you like to cook it. The winner will be selected at random on May 1, 2015. Good luck!
Recipes from The Great Vegan Protein Book shared elsewhere:
Apple Breakfast Farro Burrito (with a giveaway, too)
Unicorn Tacos (with a giveaway, too)
High protein seitan recipes shared here previously:
Howdy! I don’t have much to say today… other than to highly suggest making this soup. Bonus points if you make it and you don’t have snow outside. It will still taste delicious.
The coconut-infused broth is silky smooth with spicy hints of sriracha and ginger, balanced by the lime juice and cilantro and packed with good-for-you veggies like sweet potato and cabbage. Oh, and there are red lentils in there to make this a complete meal. The cabbage was fun because they were inadvertently like noodles with their long strands.
I hope all my Canadian readers enjoyed their long Thanksgiving weekend. My small contribution to this year’s Thanksgiving spread was my silky smooth braised cabbage. Mostly because it is so easy to make. Also because I remade it last year and it wasn’t as good as I remembered it, so I wanted to try it again. This time, I read the recipe more carefully. I have to cook it for at least 2 hours and 15 minutes. I think I missed a whole hour last time, but this time, 2.5 hours later, we had glorious braised cabbage. Vindicated.
Although while searching for my cabbage recipe, I came across Ottolenghi’s new recipe for miso-braised cabbage. With half a head of cabbage leftover, I vowed to make his version when I returned home. Although, I fell victim to not reading the recipe. Or became confused. I mistakenly cooked it at 400F for 20 minutes and then 200F for another 3.5 hours. As such, my cabbage wasn’t as crispy golden as my other recipe for braised cabbage, but still silky tender, without a drop of oil. I probably could have roasted it for a final 15 minutes at 400F for a crispy exterior but I was quickly running out of time. I kept the original temperature in the directions below for your next attempt.
I often have troubles when I halve or double recipes, so I always make sure to write down the math for every ingredient, but this time the C and F conversion tripped me up. Too much information! How do you usually mess up recipes?
I told my friend in Houston that I had reached the height of my vegan eats here. There were no new restaurants I wanted to try. She assured me there were so.many.more to try and convinced me to try a nearby Thai restaurant. Oddly enough, Rob has spotted it earlier that week and was amused by its billboard that announced it was MANGO SEASON!
I was apprehensive but she assured me I would love it. She told me they had vegan ice cream. I was sold.
She did not lie. I loved it. So much so, that I quickly tried to figure out how to recreate the dishes.
This is a spin on Laotian larb. Of note, Rob tells me this is nothing like the original and in fact, if you pronounce the r in larb, that is wrong, too. Make no mistake about its simplicity, this salad wrap was GREAT!
A few fun points: This was the first time I have steamed tofu. I LOVED it. It made it nice and fluffy and once crumbled, it absorbed the flavours of the marinade incredibly well. Lime juice, cilantro, in a salty-hot-sweet background, it was nice, fresh and light. After an overnight soak, it was absolutely perfect and lasted for a few days of lovely leftovers for lunch.
I took inspiration from the restaurant to serve it next to a quarter of an iceberg. Its solid leaves make for excellent wraps, more sturdy than most lettuces and is rather mild on the green scale. Besides, it is always good to rotate your greens. :)
Do you have a favourite green wrap? I thought collards were my favourite but I was rather smitten by the iceberg lettuce. ;)
Desserts and salads, that’s just the way we’re rolling here these days.
There is just something so pretty about colourful vegetables, I had to share this fun twist on salad. Vegetable noodles, either created with a spiralizer, a shredder, or careful knife skills, can totally change your view on salad.
Rob cheers every time we finish something. I actually apologized when I finished the balsamic vinegar but Rob gave me a high five. I am a bit antsy about the lack of smoked paprika in the house, too, but pretty confident we’ll replenish it before we return to Canada (because: PENZEY’S!).
The tahini may be dwindling but I have lots of sesame seeds. I haven’t resorted to making my own homemade tahini yet, but it could be fun to try. Until then, my sesame seeds are usually garnishes.
This salad dressing is a fun twist on a creamy sauce, since it is made with tahini with accents from the rice vinegar, mustard and lemon pepper seasoning. As I said, the salad was fun to create, too: spiralized zucchini is tossed with shredded carrots, thinly sliced red cabbage and instead of edamame (which would be good, too), I added sweet sugar snap peas. A bit different but fun for a change. And nice when you do not feel like cooking.
Note: I am pleading fifth amendment about the coconut flour. Some things were just meant to return to Canada. ;)
PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest, Souper Sundays, Extra Veg and Four Seasons Food.
One reason Easter snuck up on me this year is because I do not get a statutory holiday this weekend. In Canada, I usually get Good Friday off. (In Quebec, I think they get the Monday off instead). Here in Texas, nothing. Although I think stores may be closed on Sunday.
The second reason, of course, is that we will not be celebrating it with family or friends.
I have even less knowledge of Passover but it passed my mind as I made this quintessential Arabic-Jewish dish: Shakshouka.
I first encountered shakshouka (also known as shakshuka or chakchoukah) in Morocco. At its roots, it is a mildly spiced tomato dish in which eggs are poached directly in the tomatoes. Like most dishes, every city had its own variation: more vegetables, less vegetables, more spice, less spice.
I was drawn to this version due to the overabundance of vegetables. Tomatoes, bell peppers and cabbage. Shakshouka’s country of origin may lie in Morocco’s neighbouring country of Tunisia, known for its hot and spicy harissa pepper paste. While I have made my own (not-too-spicy) harissa before, I opted for something quasi-similar I had in my kitchen: pat-chi. Aka, kale and collard kimchi spiced with Thai chiles. Aka, related to kimchi with a yaya-twist. A little bit goes a long way to flavour our vegetable ragout.
To keep this vegan, I swapped the eggs (perhaps totally losing the essence of shakshouka) for chickpeas. I loved it. But sadly, upon investigation found that with this swap, this would no longer be appropriate for passover. No chickpeas for Passover. Perhaps you could serve the ragout with some quinoa: now kosher approved for Passover.
Will you be celebrating Easter or Passover this weekend?
Even though Rob was away, in the end, it didn’t stop me from a) cooking some delicious meals and b) going out to cycle.
Going out for a bike ride by myself doesn’t seem like a big accomplishment, but I always save my long rides to do with friends. Of course, I commute by myself, but I always want to do my longer, harder challenges with someone else in case we get into trouble (flat tire, accident, get lost, etc).
This weekend, though, I took matters into my own hands. It was cold and windy but I circumvented the rain. I still managed to pedal 100 km over the weekend. Baby steps, as we haven’t done more than 30 km within the past few months. I stayed with a well-travelled and well-loved route.
I even had a flat tire. A slow leak I discovered Sunday morning and took out my commuter instead. I didn’t want to waste time and lose motivation changing my tire.
Because I split my ride over 2 days, I still had enough time to do my weekend batch cooking. One of my favourites was this soup. All.things.caramelized: caramelized cabbage, caramelized onions and caramelized leeks. If I had roasted the carrots, it may have turned into a sweetness overload. Just kidding. While you dirty a bunch of dishes, everything cooks or roasts in parallel so it doesn’t take as long as you might fear. Combining the sweet vegetables with celeriac and white beans countered with a bit of bitterness, but the broth was spiked with dill that brought everything together.
I liked how the soup was made with winter vegetable staples (carrot, cabbage, celeriac, leeks) but I find fresh dill has a spring feel. Granted we have no snow, but the warmer weather will definitely be appreciated.
This is my submission to this week’s Souper Sundays.
I don’t know what is in the air. I assure you, it was not weather-related. No snow or ice around here.
Between myself and my sister-in-law, we have a veritable collection of injuries: 2 sprained knees and 1 sprained (or broken, we’re not sure) toe. Sadly, it was me with both knees sprained. Unfortunately (or fortunately?) for my sister-in-law, sprained and broken toes are treated the same way.
Also sad is that I have not yet come up with a sexy story to explain my bilaterally braced knees. NOT MY BIKE, thankyouverymuch. In any case, each day is getting better.
I followed my mnemonic from medical school: RICE. Rest. Ice. Compression. Elevation. (Of course, after a free consultation from my trauma surgeon friend to confirm my suspicions nothing was broken). And of course: anti-inflammatories for pain management. Turns out there is a modified mnemonic for that inclusion: PRINCE, including P for protection and N for NSAIDs or non-steroidal anti-inflammatories. I like it!
Serendipitously, I also happened to make the perfect “anti-inflammatory” soup a few days before I went down. A warming soup filled with cabbage, mushrooms, garlic and tofu. Kimchi, pickled napa cabbage, added a lot of flavour. It was perfect to help me recover.
There is evidence fruits and vegetables possess anti-inflammatory properties and the reasons are multi-factorial. Some fruits and vegetables contain naturally occurring salicylates, the compound found in aspirin. This explains why vegetarians have naturally occurring salicylate levels in their blood, albeit not likely therapeutic. While I have heard of people shunning “nightshade” vegetables, including potatoes, tomatoes, bell peppers and eggplant, because they are “pro-inflammatory”, I have not found any solid scientific evidence to support hiding from the nightshades. (If you know of any articles, please share!).
Anyways, this soup. Delicious. Not too spicy although this soup was a bit of a mystery to me. When I ate it right after making it, it was the perfect level of spice. I added the kimchi to taste, obviously. However, the soup was pretty bland as leftovers. The chiles had mellowed! To ramp the flavour back up, I added fresh kimchi to each subsequent serving. Definitely add to taste. Enjoy!
You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos. ;)
Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.
And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.
I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!
Other Moosewood recipes I have shared:
French Barley Salad
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.
I am thrilled you guys adore Vegansprout as much as me. I think there is something about vegans who like documenting and rating their food. We are a funny bunch in many ways, that’s for sure.
In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.
I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares. This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.
The kindle version of Vegan Indian Cooking was recently available for free. However, it was only for US customers so I missed my chance to snag it. A bit of searching led me to find a pdf version on the publisher’s website, though. The full cookbook is available here. Now you can have your own copy, too! Perfect! Please join in the first cookbook challenge. You can find recipe reviews from Vegan Indian Cooking on Vegansprout here. :)
Do you ever challenge yourself to try new recipes in a cookbook, too?
You know how bloggers tend to post holiday dishes before the actual holiday? Do you think they make the same dish for the real holiday? Or make something new?
Me: a little from column A and a little from column B. Cooking for me, column B the majority of the time. For guests, perhaps some from column A.
For Cinco de Mayo, I shared my Mexican Chili Salad Wraps the week before. Rob celebrated Cinco de Mayo with a lovely corn and avocado salsa and oodles of other Mexican treats. No salad wraps. Except that was on May 4. On May 5, Rob and I actually went out for Thai food to celebrate a friend’s birthday (they actually had a few vegan options -youpee!).
But then, after seeing others share their Mexican eats, I had a craving for more Mexican. Post-Cinco.
Flipping through Bittman’s latest cookbook, VB6: Vegan Before 6:00 (good review of the cookbook here), I knew exactly what I was drawn to: black bean tacos with a tangy cabbage slaw. I had my mango “taco” wraps ready to go. I love all things “tangy” especially if it means lots of citrus juice (lime!). And well, beans, oh yes. I have used black beans in many Mexican dishes, but I was intrigued by Bittman’s suggestion to mash them, spice them (lots of garlic!), and then roast them.
It worked really well. While the beans crisped up in the oven, I made the beautiful cabbage slaw. It came together seamlessly. Call them tostadas with crispy flatbreads or roll them into tacos. My mango wraps were crispy but if you let the beans sit on top of the wraps for a while, the wraps absorb some of the moistness and became pliable again. Because they were very thin, they were very delicate and made a big delicious mess. A beautiful delicious mess. I can’t remember the last time I bought red cabbage, but gosh, isn’t it gorgeous?
So, for all you seasoned bloggers and foodies out there, do you remake your pre-holiday dishes? Or try something new again? :)
Guys, I am loving your list of your favourite raw recipes. It isn’t too late to win a copy of Annelie’s Raw Food Power. To enter, just leave a comment here telling me about your favourite raw meal. Definitely include a link to a recipe if it is online, like Gabby’s Raw “Baked” Fettuccine Alfredo, Genevieve’s Mango Gazpacho or Hannah’s Raw Blondies with Chocolate Ganache. I really liked Ellen’s suggest of a Korean collard wrap with Asian pear and sweet chili sauce. Sounds delicious! I ended up hunting down some Asian pear, napa cabbage and collards but at the last minute, as the winds warmed me with the southern breeze (this was right before it snowed yesterday), I changed my mind. Instead of a wrap, I went with a chopped salad. And instead of Korean and I went Mexican with a smoky avocado and cumin dressing.
When asked what I usually eat, I explain to people that I love to make soups and salads. Not your flaky salads and not your brothy soups, I prefer hearty one-pot meals in a bowl. My salads tend to be either grain-based or bean-based, whereas I don’t make the standard leafy side salad with a simple vinaigrette. I suppose I don’t find it very high-yield. If I want leafy greens, I’ll add them to my soup or salad!
Not all dressings are created equal, and this smoky avocado dressing is creamy but intense at the same time. It wouldn’t work with flimsy baby greens, which is why I opted for heartier sliced Napa cabbage and collard greens. To counter the heaviness of the dressing, I added a touch of sweetness to the salad with Asian pear and red bell pepper. To add even more goodness, I added some arugula sprouts and to add a good protein source I added chickpeas [sprouted chickpeas keeps this raw, but cooked chickpeas are what I prefer]. With the dressing thinned out over the salad, it was a nice merriment of flavours and textures, although a tad heavy on cumin (even for me).
OK, next up: working on that Korean wrap. :)
I am loving the conversations from the last post about the evidence surrounding eating a Mediterranean diet. The New York Times wrote a follow-up article that summarizes my feelings pretty closely: there is a surprising lack of evidence for nutritional recommendations. While in medical school, I remember being taught that the only thing shown to keep weight loss on long-term was bariatric surgery. Perhaps that is because the proper studies have not be done. To be fair, I learned the DASH diet with was better than any single medication to reduce high blood pressure. Hopefully, the flurry of interest from this past study will propel researchers to investigate plant-based whole foods eats. The New York Times suggested a vegan diet is not a long-term option, but I disagree.
Onwards with another Mediterranean meal? Vegan AND delicious? :)
I love it when I know it is going to be a good week. By Sunday, after I do my batch cooking and a bit of taste testing, I have a good idea how my meals will be for the week. Flops or wins? I never seem to know with these Random Recipes.
This one was a big win!
Dom pushed us to randomly pick a recipe from our (physical) recipe pile. I still like to print out my recipes for the week and sometimes throw in bonus recipes if there is empty space on my page. While cleaning the kitchen table, I decided to tackle one of my recent but neglected clipped out recipes.
Sometimes I am blown away by the simplicity of good food. I wasn’t expecting this to taste so good as it did, so I was pleased to have such great tasting lunches all week.
This recipe was for a ribollita, an Italian peasant soup featuring vegetable soup with day-old bread. Most versions use leftover vegetable soup, but here we create a complex soup simply from roasted vegetables. Roasted fennel was new to me, but I really liked the medley from roasted red peppers, zucchinis, carrots, mushrooms and onions. White beans add bulk and the giant corona white beans were a perfect match to the chunky vegetables. Sliced cabbage added an almost noodle-like feel with some structure to the vegetable soup. I added both tomato paste and red pepper paste to the broth simply because I was too lazy to open a new can of tomato paste. I really liked the deep flavours from both pastes, but feel free to use only tomato paste if that is what you have on hand. I omitted the bread completely, so I doubt this is still a ribollita proper, but it sounds like a wonderful addition for this hearty soup.
Which soups are warming your belly this winter?