Archive | May, 2011

Thai White Bean Soup

24 May

Bridal showers. Good lord. Before any ladle starts out on a food blog of their own, you know what they should do first? Get engaged to someone to have a bridal shower. Toasters, blenders, mortars and pestles, oh my! It’s like my kitchen went on Extreme Makeover. I have one pot made of copper (thanks Katie!) that is so beautiful it just sits on my stove as a decoration because I’m too afraid to cook in it lest it might lose some of that shiny luster.

Anyway, so as you might have noticed (or not, unique page views are down, what’s up with that?), Alayna and I aren’t posting with the same once-week-or-something-terrible-has-happened rigor. This has a lot to do with me. And this new job. At my last job I could handle 25 hobbies and a Little Sister. This job I’m just trying to get home with enough time to eat dinner before I fall asleep. Sigh. Even more rougher waters are ahead if you can believe it because Alayna is going to Madagascar for the summer in a mere two days. When I think of Madagascar, I too imagine a place where all the animals are animated and so is Alayna.

But I’ll try my best to hold my own. And Alayna will give us occasional reports from the field. So keep checking. I’m aiming for once a week. I might not always make soup though, but I’ll try to keep it vegan. But who knows? Life’s an adventure right? Lets have this soup blog live a little. Jump out of the soup pot and run down the road and see what it finds. Love. Adventure. Spices. Butter.

Speaking of, so the soup I made last night (because for the first time in about 6 months I was craving soup) was good! I’ve said this before and I’ll say it again. Be liberal with spices. Especially when you’re cooking vegan. Spices taste as good as fat. Fat as in diary and meat. (Not “fat” like wahh I eat 12 thyme twigs instead of dinner.) My mom gave me a Thai Curry spice for my bridal shower which basically is a mix of black pepper, salt, curry powder, onions, peppercorns, turmeric, paprika, chili peppers, thyme and parsley. I added a bunch of this into the soup and it was delicious. Also note that when I say “Thai Curry” in the ingredients, you can just use a combo of those spices which you should already have in your spice rack. (Good ladles always have robust spice racks.) And without further ado…

Thai White Bean Soup

  • Saute olive oil and 1 white onion chopped until translucent under low heat
  • Add 1/2 a spaghetti squash (any squash, or sweet potato, will do… and will probably be easier to cut)
  • Add 1 16 oz can of cannelloni beans and 1 16 oz can of black eye peas (if you want a heartier soup, if not, just use 1 can of beans)
  • Add a bay leaf, cover with vegetable broth, and add about 3 tablespoons of Thai Curry spices (or the spice combo listed above)
  • Add two handfuls of cherry tomatoes with their centers squeezed out into the pot (and then throw in their skins. Enjoy this process.)
  • Let this simmer for about 30+ minutes (while you write more bridal shower thank you notes, perhaps?)
  • Add a ton of arugula (I put in a whole bag.) mix until it wilts
  • Ladle out and add some parm cheese if you don’t want to be a complete vegan tonight.
  • Enjoy!

Spices.

Collard Green Machine

3 May

What’s that there? That is a huuuuuge bag of collard greens. Sometimes I’m not sure who it is that eats this many vegetables, but then I remember… oh right. Me. That’s why everyone thinks I’m a vegetarian, even though I’m not. Either way, I had a huge bag of collard greens and it’s my week for soup, so I decided to make a kind of summery version of the persian lentil soup…. summery-er because it doesn’t have lentils, I guess? Basically I like tumeric and cumin. Either way, I ended up with this glowing bowl of health:

That’s right. It’s literally glowing it’s so healthy. Although I am currently in the library and my classmates are telling me that it smells to ‘indian’ to eat in the study room. Jerks. I think they’re just jealous of my ‘weird-ass soups’ (and ten points for those who know the drama that that phrase came out of…). So here goes:

Collard Green Machine Soup

  • saute 4-6 cloves of garlic and one large yellow onion in olive oil, sprinkling generously with tumeric and with a little bit of cumin, keeping covered until the onion is nice and soft
  • start filling up the pot with collard greens, then cook covered on low while they wilt, adding more until you’re done with your ginormous bag of collard greens
  • once all the greens are in and wilted, add one can of drained kidney beans (for protein!) and a box of chicken broth (I know, I’m getting lazy… it’s finals!)
  • Simmer about 10-15 minutes, blend and serve – dollop of greek yogurt optional, and delicious (if still smelly) warm or cold