The 30-Minute Vegan: Soup's On!: More than 100 Quick and Easy Recipes for Every Season
Format: PDF / Kindle (mobi) / ePub
Soup's On! contains an inspiring foreword by Dr. Neal Barnard and is divided into six sections:
Part One: The Art of Soup Creation, with recipes for stocks such as Roasted Vegetable Stock, Mushroom Stock, and Dashi;
Part Two : Vegetable-based Soups, including favorites such as French Onion Soup, Thai Coconut Soup with Lemongrass, Mayan Tomato and Corn, and African Peanut;
Part Three: Soups and Stews with Grains, Legumes and Pasta, with classics like Wonton Soup, Matzo Ball Soup, Himalayan Dahl, and Brazilian Black Bean with Baked Plantains;
Part Four: Creamy Blended Soups, with crowd pleasers like New England Chowder, Roasted Squash with Coconut, Creamy Fire-Roasted Tomato and Dill, and Cheesy Cauliflower Soup;
Part Five: Raw and Dessert Soups, including cutting edge recipes for Spicy Strawberry Soup, Golden Gazpacho with Saffron, Raw Corn Chowder, and Raw Chocolate Mint Soup with Raspberries;
Part Six: Garnishes and Sides, with recipes for Candied Pepitas, Vegan Creme Fraiche, Herbed Croutons, and Corn Bread.
Soup's On! proves that you don't need meat or dairy--or a lot of time--to have a hearty, satisfying meal in a bowl!
alter any or all of them to create a new recipe. The interesting thing about this is that even when we leave every other part of the recipe the same, altering one component creates a new ﬂavor proﬁle for the entire dish. Using this method, our broccoli soup recipe suddenly becomes hundreds of recipes: • Change the base by experimenting with different types of vegetable stock. • Change the main veggie component by replacing the broccoli with cauliﬂower, zucchini, asparagus, or any combination of
corn, and cook for 10 minutes, stirring occasionally. 3. Add the remaining ingredients and mix well before serving. Variations • Add 1½ tablespoons of olive oil before serving. • Add 1 cup of cubed and roasted tofu or tempeh cubes (see page 215). • Replace the hearts of palm with artichoke hearts. • You can sauté the onion, garlic, and • jalapeño in 1 tablespoon of oil for 3 minutes, stirring frequently, before adding the vegetable stock. For a fuller-bodied soup, remove 1 ½ cups of the
full Irish stew effect, add 1 cup of chopped vegan sausage, roasted tofu, tempeh cubes (see page 215), or chopped Tempeh Bacon (page 208) or beans, such as kidney or navy. Add 1½ cups of finely chopped kale along with the cabbage, and more vegetable stock, if necessary, to reach desired stew consistency. Add 2 tablespoons of nutritional yeast along with the salt. Add 1 tablespoon of dark miso paste along with the parsley (see page 34). Replace the parsley with 1½ tablespoons of minced fresh dill.
stock. Add 1 tablespoon of fresh marjoram. For a gluten-free version, replace the Tofurky with cubed and roasted tofu (see page 215). 9780738216737-text_Reinfeld 2013 - 7 x 9.125 9/4/13 11:15 AM Page 107 SOUPS AND STEWS WITH GRAINS, LEGUMES, AND PASTA Spanish Rice and Artichoke Heart Stew Here we have a soup version of the classic Spanish dish called paella. With origins in the Valencia region of Spain, paella is traditionally a seafood-based stew. This vegan version with saffron and
look at a recipe in the most general form possible and break it down into its component parts. By changing the component parts, you create an entirely new recipe. Some recipes lend themselves to this template approach more than others do. The Creamy Broccoli Soup with Shiitake Mushrooms (page 137) is a perfect example of a Template Recipe. 20 9780738216737-text_Reinfeld 2013 - 7 x 9.125 9/4/13 11:14 AM Page 21 THE ART OF SOUP CREATION First, instead of viewing it as “broccoli soup,” we view