Friday, December 19, 2014


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This was our lunch the other day and you could hardly hope for a more delicious, inexpensive and healthful, even though it was made from simple ingredients and leftovers.  The soup is my rendition of an Italian soup and, in true Italian style, the flavor belies the simplicity of the few ingredients.  My husband raved over it and wants me to make it regularly.

The sandwich was made with thin slices of my second batch of homemade sprouted wheat bread made with minimal flour.  (Read about my first trial here.)  I didn't have much to make a sandwich out of, so I spread both sides the last of my homemade Okara/Cashew Ricotta (2 other vegan ricotta recipes here) and sprinkled one side with grated carrots and the other side with thinly-sliced red bell pepper.  Doesn't sound very exciting, does it?  But, surprisingly, the combination of the smooth ricotta, the crunchy fresh veggies, and the nutty sprout bread was scrumptious!

The first batch of my sprouted wheat bread included about 1 cup flour per loaf-- the rest was the ground sprouted wheat, kneaded together with the yeast, salt, etc. (no oil).  The 
loaves rose beautifully, cut well, had a lovely crumb and flavor, and looked like a "normal" loaf of homemade sandwich bread: 
1st batch of homemade sprouted with bread with minimal flour (Here's the final recipe.)
My second batch was made the same way (but I oiled everything the dough touched to avoid having a sticky mess like the first time!), except that I used only 1 cup whole wheat flour for 3 loaves.  As you can see by the photos below, it didn't rise as nicely, but it was easy to slice and smelled and tasted divine.

2nd batch of homemade sprouted wheat bread with minimal flour (but less than the 1st batch)
I want to test the sprouted wheat bread at least one more time, or until I get it to our satisfaction (so close!), before I post the recipe on this blog, but I doubt I'll get it done until January-- too many other things to do  right now! (UPDATE: Here's the recipe!) But we love it so much that we don't mind consuming the experiments!  Happy Holidays, everyone. (I will post again before Christmas.)

So here's that soup recipe:

Printable Recipe


Serves 4

I utilize the leek greens (which are often discarded) as well as the white part. Despite its simple ingredients, this soup is absolutely delicious and soul-satisfying!

1 lb.  leeks, cleaned
4 cups  tasty vegan broth (I like Better than Bouillon No-Chicken Vegan Broth Base)
1/2 teaspoon  dried sage (rubbed, not powdered)
1 tablespoon  olive oil
2 cups  cooked or canned Gigante beans (giant lima beans or butter beans) OR white beans (Great Northern, cannellini, etc.)

salt and freshly-ground black pepper to taste

Trim the roots off the leek tops and discard any tough outer leaves. Cut the leeks in half across the middle and then cut them in half lengthwise. Wash well to get any of the dirt that might be stuck between leaves, etc..  Pat dry and slice thinly (across, not lengthwise), keeping the green parts separate from the white parts.

Place the sliced leek greens in a pot with the broth. Bring to a boil, then turn down to a simmer, cover and cook for 15 minutes.

While that simmers, sauté the white leek tops and the sage in the olive oil over moderate heat until they are softened. (OR, microwave the leeks, sage and olive oil in a covered microwave-safe dish or casserole at high power for about 4 minutes.)

Rinse and drain the beans. Add the beans and sautéed leek tops mixture to the pot. Cover and simmer for 10-15 minutes more. Taste for salt and pepper. Serve hot.

 Nutrition Facts
Nutrition (per serving): 207.2 calories; 17% calories from fat; 4.1g total fat; 0.0mg cholesterol; 714.7mg sodium; 681.9mg potassium; 36.7g carbohydrates; 8.6g fiber; 8.1g sugar; 28.1g net carbs; 10.0g protein; 5.3 points.


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