Read Online Vegan with a Vengeance by Isa Moskowitz - Free Book Online
Authors: Isa Moskowitz
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half of the soup; if you donât have one, then puree half the soup in a blender and add it back to the soup pot (see Punk Point). Add the maple syrup and stir. Serve hot.
PUNK POINTS
If you are using a blender to puree the soup, let the soup cool a bit so that the steam doesnât cause the blender lid to pop off and hot soup to splatter everywhere. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.
Corn Chowder
Serves 6
Â
Fresh, sweet corn, especially in the summer when itâs in season, has such a pure taste I sometimes just like to just eat it raw. Potatoes give this soup a creamy, hearty body and the jalapeños give it just a little kick.
1 tablespoon olive oil
1 medium-size onion, cut into ¼-inch dice
1 large red bell pepper, finely chopped (about 1½ cups)
1 cup carrots, peeled and cut into ½-inch dice
2 jalapeño peppers, seeded and thinly sliced (use just one if you like less heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
A few dashes fresh black pepper
1 teaspoon salt
3 cups vegetable broth or water
3 cups fresh corn kernels (from about 5 ears of corn)
2 medium-size russet potatoes, peeled and sliced into ½-inch chunks
1 bay leaf
Pinch cayenne
Juice of 1 lime
¼ cup plain soy milk
1 tablespoon maple syrup
In stockpot sauté the onions, bell peppers, carrots, and jalapeños in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; sauté 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth (see Punk Point on page 56), and adding back to soup. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve. Tastes even better the next day.
Beet, Barley, and Black Soybean Soup it Pumpernickel Croutons
SERVES 6-8
Â
We created a soup like this for Food Not Bombs, in San Francisco, and I will always remember how happy it made everyone (except for my roommate who was pissed at me for dumping a whole bottle of her tamari into the soup. She was also pissed at me for not paying rent but thatâs another matter entirely). Eating this soup makes me think I am in Mother Russia in the late nineteenth century; Iâve come home after strolling the promenade in Saint Petersburg and Iâm getting ready to complete the next chapter of my tragic novel, but firstâsoup.
2 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
3 cloves garlic
2 teaspoons dried tarragon
A few dashes fresh black pepper
8 cups water
4 medium-size beets, peeled, cut in half, sliced ¼-inch thick (about 4 cups)
¾ cup pearl barley
¼ cup tamari
1 (15-ounce) can black soybeans, rinsed and drained (about 2 cups)
2 tablespoons balsamic vinegar
½ cup chopped fresh dill
Pumpernickel Croutons (recipe follows)
In a stockpot over medium heat, sauté the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; sauté until fragrant (about a minute). Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil. Lower the heat and simmer for 30 minutes. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender. Add the balsamic vinegar and fresh dill. Serve with Pumpernickel Croutons, and garnish with more fresh dill.
Pumpernickel Croutons
2 tablespoons extra-virgin olive oil
½ teaspoon dried tarragon
¼ teaspoon salt
4 slices firm pumpernickel bread, cut into ¼-inch
PUNK POINTS
If you are using a blender to puree the soup, let the soup cool a bit so that the steam doesnât cause the blender lid to pop off and hot soup to splatter everywhere. Once the soup has cooled, give it a few pulses in the blender, lift the lid to let steam escape, and repeat.
Corn Chowder
Serves 6
Â
Fresh, sweet corn, especially in the summer when itâs in season, has such a pure taste I sometimes just like to just eat it raw. Potatoes give this soup a creamy, hearty body and the jalapeños give it just a little kick.
1 tablespoon olive oil
1 medium-size onion, cut into ¼-inch dice
1 large red bell pepper, finely chopped (about 1½ cups)
1 cup carrots, peeled and cut into ½-inch dice
2 jalapeño peppers, seeded and thinly sliced (use just one if you like less heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
A few dashes fresh black pepper
1 teaspoon salt
3 cups vegetable broth or water
3 cups fresh corn kernels (from about 5 ears of corn)
2 medium-size russet potatoes, peeled and sliced into ½-inch chunks
1 bay leaf
Pinch cayenne
Juice of 1 lime
¼ cup plain soy milk
1 tablespoon maple syrup
In stockpot sauté the onions, bell peppers, carrots, and jalapeños in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; sauté 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth (see Punk Point on page 56), and adding back to soup. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve. Tastes even better the next day.
Beet, Barley, and Black Soybean Soup it Pumpernickel Croutons
SERVES 6-8
Â
We created a soup like this for Food Not Bombs, in San Francisco, and I will always remember how happy it made everyone (except for my roommate who was pissed at me for dumping a whole bottle of her tamari into the soup. She was also pissed at me for not paying rent but thatâs another matter entirely). Eating this soup makes me think I am in Mother Russia in the late nineteenth century; Iâve come home after strolling the promenade in Saint Petersburg and Iâm getting ready to complete the next chapter of my tragic novel, but firstâsoup.
2 tablespoons olive oil
1 large onion, finely chopped (about 2 cups)
3 cloves garlic
2 teaspoons dried tarragon
A few dashes fresh black pepper
8 cups water
4 medium-size beets, peeled, cut in half, sliced ¼-inch thick (about 4 cups)
¾ cup pearl barley
¼ cup tamari
1 (15-ounce) can black soybeans, rinsed and drained (about 2 cups)
2 tablespoons balsamic vinegar
½ cup chopped fresh dill
Pumpernickel Croutons (recipe follows)
In a stockpot over medium heat, sauté the onion in the olive oil for 5 minutes. Add the garlic, tarragon, and pepper; sauté until fragrant (about a minute). Add 8 cups of water, the beets, barley, and tamari, cover, and bring to a boil. Lower the heat and simmer for 30 minutes. Add the beans and simmer for another 10 to 15 minutes, stirring frequently to prevent the barley from sticking together, or until the barley is tender. Add the balsamic vinegar and fresh dill. Serve with Pumpernickel Croutons, and garnish with more fresh dill.
Pumpernickel Croutons
2 tablespoons extra-virgin olive oil
½ teaspoon dried tarragon
¼ teaspoon salt
4 slices firm pumpernickel bread, cut into ¼-inch
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