Mushroom White Bean Miso Soup with Wild Rice & Ciabatta BreadTips: Cook wild rice in a vegetable broth-water combination for added flavor. Sub out croutons for bread for added crunch. Oh She Glows Every Day cookbook (may be available at the library) has a recipe for easy garlicky croutons.
For the soup: Sauté 1/4 sweet onion or 1 small shallot with 2 diced carrots and 10-oz mushrooms until carrots are slightly soft. Add 2 minced garlic cloves + pinch of dried thyme for a minute then add about 2 C veggie broth + 1-2 C water. Bring to boil then turn down to simmer adding a big handful of kale, 1 14-oz can white beans (drained/rinsed). Ladle some broth in a bowl and add 1-2 TBS chickpea or mellow white miso paste. Stir to dissolve then pour back into soup and sprinkle in some nutritional yeast flakes (aka, “nooch”) for added creaminess (about 1-2 T). Note: Amount of paste and nooch will depend on how much liquid is added to the soup.
Red lentil carrot soup, guacamole with bean chips + steamed broccoliFor the soup, sauté 1/2 chopped onion, 2 minced garlic + 2 diced carrots for 5 min (in a soup pot) then add 4 C of veg broth (or use 1/2 water-broth). Add 1 C washed split red lentils and simmer 20-30 minutes. Skim off any foam that appears on the surface.
🥑Guacamole is made with 1/2 an avocado, dash of salt & pepper, squirt of lemon juice and a couple spoonfuls of salsa🥑
Creamy Coconut CurryWith leftover rice in the fridge this takes just minutes. In a soup pot, add 1 diced shallot, 2 minced garlic, a small piece fresh grated ginger, 1 bay leaf, about a cup of mushrooms and cabbage, 1/4 block sprouted or extra firm cubed tofu. Sauté in broth about 5 minutes then add 2 tsp curry powder + a pinch each of cinnamon + thyme. Stir in the spices then add about 2.5-3 cups veggie broth, 1 can of lite coconut milk and a 14-oz can of drained/rinsed kidney beans or black-eyed peas. Allow to simmer till warmed through, adding a bit more water to soup to thin, and serve over rice.
This recipe is based off Isa Chandra’s recipe for Caribbean curry with black eyed peas & asparagus (pictured below) over at Post Punk Kitchen
Ellie Krieger’s Caldo Verde Mushroom Potato SoupA meaty, hearty soup with just the right spice. I used mushrooms, smoked paprika, a touch of oil, onion, garlic, vegetable broth-water combo, russet & gold potatoes, kale, crushed salt + black pepper, leaving one potato and some kale unblended for a chunkier soup.