Vegan Soups and Hearty Stews for All Seasons
Format: PDF / Kindle (mobi) / ePub
From hearty stews to refreshing desserts, Nava Atlas ladles out 120-plus imaginative, low-in-fat-but-rich-in-flavor meatless delights to suit every taste, in this veganized version of her bestselling Vegetarian Soups for All Seasons. To highlight the best produce available at any time of year, Nava has arranged the book by season, with spring soups like Leek and Mushroom Bisque and Okra-Rice Gumbo; Cool Ratatouille and Zesty Green Gazpacho for summer; savory Baked Onion Soup and Orange-Butternut Squash Soup for autumn; and hearty Curried Millet-Spinach Soup and Vegetarian Goulash for winter. There’s also a scrumptious selection of dessert soups, including Chilled Cantaloupe Soup, and a tempting selection of accompaniments such as quick breads, dumplings, muffins, and scones.
With exotic international offerings, basic comfort soups, delicate broths, and plenty of soups and stews that can serve as one-dish meals, this cookbook is a must for vegan kitchens everywhere.
and continue to sauté until both are golden. Trim away and discard the thick midribs from the kale leaves. Chop the kale into bite-sized pieces and rinse well in a colander. Add to the soup pot along with the sweet potatoes and water with bouillon cubes. Add the ginger and mustard and stir well. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 10 minutes. Stir in the squash and tomatoes and simmer until the kale and sweet potato dice are tender, about 15 to 20
squash in a microwave-safe container. Microwave for 8 minutes, or until it can be easily pierced with a knife but is still firm. Or if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender. Either way, this step can be done ahead of time. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the
a food processor with about half of the beans and ½ cup of the water. Process until smoothly pureed, then transfer back to the pot. Or add half of the beans and ½ cup of the water to the pot, insert an immersion blender, and process until smoothly pureed. Stir in the remaining 3½ cups water, remaining beans, wine, paprika, cumin, and chili powder. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Meanwhile, heat the remaining 1 tablespoon of oil in a medium
Heat the oil in a soup pot. Add the onions and celery and sauté over low heat until the onions are golden. Add the water and all the remaining ingredients except the salt and pepper. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender. Discard the bay leaves and season with salt and pepper.
Carbohydrate: 5 g Cholesterol: 0 mg Sodium: 248 mg Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer. Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes. Remove the kombu from the broth and discard. Remove the mushrooms with a slotted spoon. Trim them of their tough stems and save the caps for another use, or slice them and return to the broth. Variations: Dashi with noodles: Simply cook a quantity of Asian noodles