Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

QUICKIE POST, once again:
I don't know why I haven't posted this recipe before now-- it's one of our perennial favorite soup recipes.  It's not only nutritious and quick and easy to make-- it's adaptable as far as some of the ingredients go, hearty, filling and tasty, and can feed you well for a few days, or feed a small crowd! We love it with vegan apple/sage sausages, but Italian-style are good, too. When I made this the other day, I had no vegan sausages (and I live on an island), so I sliced up a couple of my homemade vegan cutlets  and added that instead.  It worked out well, although I think I prefer the sausage.

About those "white beans"-- I really like Great Northern beans, but you can use small white beans, navy beans (also known as "pea beans"), cannellini beans, or white kidney beans.

I hope you enjoy this soup as much as we do!


Printable Recipe

BRYANNA’S QUICK & EASY AUTUMNAL BEAN, GREENS AND CARROT SOUP WITH VEGAN SAUSAGE 
Serves 8 to 10

2 cups diced carrots
2 medium onions, chopped
4 cloves garlic, crushed or chopped
3 apple/sage OR Italian vegan sausages (such as Field Roast or Tofurky), sliced
(NOTE: If you have no vegan sausage, you can substitute sliced seitan cutlets [as in the photos], or reconstituted Butler Foods’ Soy Curls, or other vegan product that you like.)
8 cups flavorful vegan “chiken-y” broth
3/4 tsp. EACH dried oregano, thyme and basil
3 cups cooked, drained white beans [see above] (OR two 15 oz. cans of white beans, rinsed and drained)
10-12 ounces roughly-chopped fresh greens of your choice, such as chard, kale, or baby spinach leaves
(NOTE: If you have no fresh greens, use a 10 oz. package of frozen chopped spinach or other greens, thawed and squeezed as dry as possible.)
Salt & pepper to taste

In a large, heavy pot sauté the carrots, onion and garlic in a little oil of choice (dark sesame oil is nice and flavorful) over medium heat until they have softened, adding a squirt of water if needed to keep things moving.  Add the garlic and vegan sausage slices and brown a bit. 
(NOTE: If you’re pressed for time, dump the carrots and onion into a microwave-safe casserole with a cover [Pyrex is good] and microwave this for about 6-8 minutes, until the onion and carrots are softened. Then dump it all into your hot, oiled pan with the garlic and sausage slices and stir over medium-high heat until you get the onions ans sausage a bit browned.)

Add the broth, herbs, white beans and greens to the pot, bring to a boil, then turn the heat down to a simmer.  Cover and cook for about 5 minutes.  Taste for salt and pepper.

OPTIONAL ADDITIONAL STEP:  If you want a “creamier” soup, take out 3 or 4 cups of the soup (minus the sausage slices) and process it until smooth in a large Pyrex batter bowl with a hand/immersion blender, then add this mixture back to the soup pot and mix well.

Nutrition Facts for one serving:
Calories   314.68, Calories From Fat  51.95, Total Fat 5.95g, Saturated Fat 1.25g, Cholesterol 2.46mg, Sodium 1812.07mg, Potassium 1071.18mg, Carbohydrates 52.06g,Dietary Fiber 9.60g,   Sugar 3.41g, Sugar Alcohols 0.00g, Net Carbohydrates 42.46g, Protein 15.53g 
  

Enjoy!

This is a meal that I made pretty-much on the spur of the moment last week, utilizing some ingredients that I need to use up.  It turned out to be one of our favorites so far! Lots of veggies and flavors and creamy goodness, and a minimum of effort.

I originally set out to make an orzo salad (my husband loves orzo, the pasta that looks like rice), but I ended up serving it hot because we didn't want to wait!  It was super-delicious that way, as a sort of pilaf.  The next day, we enjoyed it cold, for lunch, as a salad.  I love making versatile recipes!

CONFESSION:  There is a bit of a sameness about these recipes and I probably would not serve them together again. However, for that particular meal, as I said, I was using up certain ingredients and the idea for the orzo dish came to me partially because I wanted to use up as much of the vegan ricotta as I could!


Printable Copy

Printable Copy

Potato Tortino with Rapini

New Mushroom-Barley Soup We've been having a nice stretch of cold, but quite sunny, weather lately, but today we had a little snow, too!  (Our "grand-dog", Skeena, a 15-year-old Malamute who has been staying with us for a few days, has been loving the snow.) The two dishes that I made yesterday (the soup for lunch with hummus, olives, marinated artichokes, tomatoes and baby greens on homemade crusty rolls; and the potato dish for dinner, along with a big salad) were certainly suited to the weather. Today, we were truly grateful for the thick, tasty leftover mushroom-laden barley soup for lunch again. My paternal grandmother's family emigrated to Peru from the Italian province of Liguria, so the cuisine of the region naturally interests me: "...A classic example of Ligurian culinary ingenuity, it [a frittata, tortino, or polpettone] is basically a way of turning vegetables into a main dish, or at least a hearty appetizer, by adding little more than miscellaneous odds and ends..." Colman Andrews in "Flavors of the Riviera" (Bantam Books, NY, 1996), quoted in my book “Nonna’s Italian Kitchen: Delicious Home-Style Vegan Cuisine”. That's exactly why I love this recipe, which is from "Nonna's Italian Kitchen".  There are many ways to make this, depending on what you have in your refrigerator.  This is the way I made it yesterday, but there are suggestions for other variations. Printable Recipe BRYANNA’S TORTINO DI PATATE (Layered Potato Casserole—this time with rapini, onions, vegan Italian sausage, and vegan cheese.) (Can be gluten-free and soy-free)     Serves 6             A potato tortino (tortino mean “little cake” in Italian) is a layered casserole made with thinly-sliced pre-cooked waxy potatoes.  It can be made simply with potatoes, sautéed onions, and breadcrumbs, or a more elaborate version can be made by adding one or more of the other additions or alternatives listed at the end of the ingredient list. 2 lbs. waxy potatoes 1-4 T. extra-virgin olive oil (depending on your taste) 1 large onion, thinly sliced 2-3 cups chopped (about 1/2 a bunch) blanched rapini (broccoli rabe) or other greens 1 to 2 crumbled spicy vegan sausages (such as Field Roast Chipotle)—add a few dried chilli flakes if the sausage is not very spicy 2 large cloves garlic, minced about 1/2 cups fine dry breadcrumbs or panko (can be whole grain; can be gluten-free) 1/4-1/2 cup vegan broth (I like Better Than Bouillon No-Chicken Vegan soup base) salt and freshly-ground black pepper to taste about 1/4 cup vegan Parmesan substitute (we like Go Veggie! soy parmesan) about 1 cup of Daiya Mozzarella Shreds or other vegan white cheese, or your own homemade version ADDITIONS OR ALTERNATIVES: 1.) Instead of vegan mozza, use about 1 to 1 1/2 cups of thick Besciamella Sauce (made with or without the oil), dividing it between the layers, with some on the top.  2.) Add 1/2 lb. fresh ripe sliced plum tomatoes, or about 1 cup canned tomatoes, drained and diced or chopped (add a clove of chopped garlic to the onions) 3.) Add 2 tablespoons chopped fresh rosemary and 1 oz. dried porcini or boletus mushrooms, soaked in hot water, drained and chopped (use reserved soaking water for liquid in recipe) AND/OR 1/2 lb. any kind of fresh mushrooms, sliced and sautéed in a little extra-virgin olive oil 3.) Instead of the sausage, use 6 thin slices commercial vegetarian "bacon" or ham" (or your homemade version) Some other ideas:  a.) You could layer the potatoes with grilled or broiled zucchini or eggplant slices; b.) or add some fresh basil or other herbs c.) You could blend the broth with 1/2 cup or so of silken tofu (and a tsp of The Vegg [egg yolk sub], if you like) and pour 1/2 of it over each layer of potatoes, for an “eggy” binder.   Steam or microwave the potatoes, cut into even-sized chunks, until they are just tender, but still firm.  (I don't usually peel them, but you can, if you wish.)  When they can be handled easily, slice them about 1/4-inch thick.             In a large heavy (can be non-stick) skillet over medium-high heat, heat the olive oil (whatever amount you prefer).  Sauté the onions in the oil until they are soft and starting to brown. Add the minced garlic, chopped, blanched rapini (or other greens), and sausage, and sauté for a few more minutes.  Preheat the oven to 400ºF.             Coat a 10-inch glass or ceramic casserole (or a 2 qt. oval casserole) with olive oil and sprinkle it with some of the breadcrumbs.   Place a single layer of potato slices on the bottom of the dish. Sprinkle with salt and pepper. Cover the potatoes with half of the onion/greens/sausage/garlic mixture, and any optional ingredients you may be using.  Sprinkle with a heaping tablespoon of vegan parmesan and cover with 1/3 of your Daiya Shreds or whatever cheese alternative you may be using. Repeat layering once more, saving enough potatoes and cheese alternative for one more layer. Top with the last of the potato slices and sprinkle with salt and pepper. Pour the broth over the dish and then top with the remaining breadcrumbs, vegan cheese alternative, and vegan parmesan.  Bake for 30 minutes, or until bubbly and golden on top.  Serve hot. ************************* Printable Recipe BRYANNA’S NEW MUSHROOM/BARLEY SOUP Serves 10-12 (Soy-free and can be gluten-free) It was snowing a bit today, and quite cold.  I’m so glad I made his soup yesterday! This soup is faster to make than my older version, contains no oil, and you don’t need any Marmite (yeast extract).  AND, just in case you aren’t near a convenient grocery store, you can use just a few fresh mushrooms, along with some soaked dried mushrooms, which everyone should have in their pantry for adding wonderful flavor and umami to any number of dishes! (I buy the wild mushrooms mixture available at Costco, in a 1 lb. container—very good buy!) 6 cups boiling water 1 1/2 oz. dried mixed wild mushrooms 1/2 cup chopped yellow onion 1 large leek, split, cleaned and chopped (If you have no leeks, use about 1 1/2 cups chopped onion in total.) 2 cups sliced fresh mushrooms (preferably cremini) 4 large cloves garlic, minced 5 cups hot water mixed with 3 Tbsp + 2 tsp. vegan “chicken” broth powder or paste (I use Better Than Bouillon No-Chicken vegan broth paste) 1 tsp. dried rosemary 1/4 cup soy sauce or tamari 2 cups rinsed and drained cooked or canned chickpeas (one 19 oz. can) 1/2 cup water whisked with 1/4 cup unbleached white flour OR white GF flour mix freshly-ground black pepper and salt to taste (you may not need any added salt) Pour the boiling water over the dried mushrooms in a large bowl, pitcher or batter bowl, cover and let soak while you prepare the other ingredients. Place the leeks in a covered microwave-proof casserole and microwave on 100% power for 5 minutes.  Remove the lid (carefully!) and stir in the sliced fresh mushrooms and garlic.  Cover and cook at 100% power for 2 or 3 more minutes. Drain the soaked dried mushrooms in a sieve over a pot or bowl to catch the soaking water.  Squeeze as much of the water out of the mushrooms as possible.  Chop them coarsely. Strain the mushroom soaking water into your soup pot. Add the chopped soaked mushrooms, and the microwaved onion/leek/mushroom/garlic mix.  Stir in the 5 cups hot water mixed with the broth powder or paste, the barley, rosemary, soy sauce, and chickpeas.  Bring to a boil, turn down to low, cover and simmer for 30 minutes. In a small bowl whisk the 1/2 cup water with the flour until no lumps remain.  Whisk in a little of the hot broth from the soup and stir into the soup.  Stir well to distribute thoroughly.  Simmer for about 5 more minutes. Taste for salt and pepper.  Serve hot.  Enjoy!

Phoebe

My new Hoppin' John with cornbread (instead of rice) and mixed greens and garlic (chard, kale, rapini and spinach-- collards would be good, too)

In Japan it has been the custom for the head of the house to go through all of the rooms at midnight of New Year's Eve scattering roasted beans about and chanting "Oni wa soto, fuka wa uchi" ("Out with the demons! In with the Luck!").

Uploaded by Storybubble on Jul 26, 2010

Tofu Meets Greens is a tasty mix of food, dance, and jazz, and was inspired by the song "Tofu & Greens" by Canadian jazz musician Denzal Sinclaire. It features talented swing duo David Yates and Diane Garceau of Night and Day Dance. It brings together Vancouver's local film, dance, music and food communities in a piece that shows the best the West Coast has to offer. The piece is a short, dance-based courtship between a masculine Tofu and a feminine Greens. The story is performed in public in a place where Tofu might meet Greens: Vancouver's well- known Granville Island Market.

Credit List:
Production Company - Storybubble Pictures Inc.
Director - Devon Cooke
Cinematrographer - Andrej Marko
Dancers - David Yates and Diane Garceau of Night and Day Dance
Music - Denzal Sinclaire

UPDATE: What we had for dinner tonight:

The tofu in the video made me crave a simple meal of tofu marinated in a simple mixture, pan-fried, with fresh kale from our garden and garlic from the island, sauteed mushrooms, and brown Basmati rice.  I pressed a pound of medium-firm tofu in my small tofu press for 1/2 an hour-- I really like the texture of this tofu when pressed.  It's firm, but still a bit silky. I marinated it (cut into four slabs) for about 5 hours in a mixture of 1/4 cup of low-sodium soy sauce, 1/4 cup maple syrup, 1 tablespoon dark sesame oil, 1/2 tsp. liquid smoke and 1/4 tsp. hot smoked paprika. I dumped the slabs and the marinade into a hot cast iron pan sprayed with bit of oil from a pump sprayer, sprinkled the slabs with dry sherry (maybe1 tablespoon in all)  and cooked over medium-high heat until both sides were browned and there was just a little marinade left.  Served on the rice and greens and topped with the sauteed mushrooms-- heaven!




                    Some Tofu & Greens recipes on this blog:

SPICY STIR-FRIED CABBAGE, TOFU AND PEANUTS

BABY BOK CHOY, MUSHROOM AND DEEP-FRIED (OR OVEN-FRIED) TOFU SOUP

TORTA VERDE (LIGURIAN SAVORY CHARD, TOFU RICOTTA AND POTATO TART WITH OLIVE OIL PASTRY)

THAI-STYLE SPINACH AND TOFU WITH PEANUT SAUCE (SIMPLIFIED VEGAN "PRARAM")

Enjoy!