We had the most delicious pasta e fagioli at our favorite local Italian restaurant. But unlike other pasta e fagioli recipes, the restaurant's version was heavy on the beans (tender, nearly disintegrated, velvety), light brown, and had virtually no other vegetables. We suspected the soup's foundation was homemade bean broth (as opposed to stock plus… Continue reading Tuscan pasta and bean soup (pasta e fagioli)
Tag: plant-forward
Korean kalbi-style king oyster mushrooms
We tried my grandmother’s kalbi marinade on thinly sliced oyster mushrooms and a handful of bonapi mushrooms. We cut 1 lb petite oyster mushrooms in 1/4″ slices lengthwise, and we also added a handful (about 1/4 cup bonapi mushrooms, trimmed). Then we placed them in the following kalbi marinade: 1/2 cup soy sauce, 1/3 cup…… Continue reading Korean kalbi-style king oyster mushrooms
Vegetable soup
This is a flexible soup recipe: https://cooking.nytimes.com/recipes/1024427-vegetable-soup?smid=ck-recipe-iOS-share We used the vegetables we had on hand in the following order: first, onion, carrots, celery; second, russet potato; and finally, pipian squash (related to zucchini), fresh beans, sugar peas, and corn. We used unsalted chicken broth and added 2 Parmesan rinds for umami, so this was not…… Continue reading Vegetable soup
Persian lentil soup
We had a craving for lentil soup and were intrigued by this recipe: https://girlandthekitchen.com/persian-lentil-soup/ Although we used chicken broth (4 cups unsalted, 4 cups Better Than Bouillon), this recipe easily could be vegetarian if made with vegetable broth. Although we try to use no-salt canned tomatoes, we used stewed tomatoes (which are seasoned and contain…… Continue reading Persian lentil soup
Tuscan bean soup (ribollita)
We craved a plant-forward soup with beans and leafy greens, so we made this: https://www.feastingathome.com/ribollita-recipe/ We followed the recipe pretty closely, and this was very tasty. We omitted the bacon / pancetta, but we used chicken broth (4 cups unsalted, 2 cups Better Than Bouillon). For the white wine, we estimated a "splash" to be… Continue reading Tuscan bean soup (ribollita)
Simple vegetable rice soup with chicken broth
We had a craving for a plant-forward chicken rice soup, so we tried this recipe: https://theschmidtywife.com/simple-vegetable-rice-soup/ This was satisfying and easy to make. Our modifications: first, we halved the recipe, but also added 1 extra cup chicken broth and slightly increased the rice to a mounded 1/4 cup uncooked white jasmine rice. Second, for the… Continue reading Simple vegetable rice soup with chicken broth
Burmese bottleneck gourd clear soup (boothee hinga)
We made this recipe from Hsaba Burmese cookbook, except we tripled the proportions and used US measurements. Combine the following in a medium Dutch oven: 3 garlic cloves, peeled and sliced; 1 bottle gourd (medium-small) - peeled, seeds removed, and sliced into 1/2" thick bite sized pieces; 1 Tbsp dried shrimp; 6 cups water; 3… Continue reading Burmese bottleneck gourd clear soup (boothee hinga)
Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese
We have had our eye on Martha Rose Shulman's plant-forward soup recipe: https://cooking.nytimes.com/recipes/1013428-farro-and-vegetable-soup?smid=ck-recipe-iOS-share This was absolutely delicious. The depth of flavor and sprinkling of shredded Gruyere evoked French onion soup. We made minor modifications: first, for the liquid we used 2 quarts (8 cups) no-salt chicken broth plus 2 cups salted chicken broth (from Better… Continue reading Farro and vegetable soup with dried porcini mushrooms and Gruyere cheese
Vegetable tagine with Moroccan flavors
This is a straightforward recipe from RecipeTinEats that we doctored up a bit: https://www.recipetineats.com/vegetable-tagine/ It’s also a great use of vegetables in your pantry. This recipe is vegetarian as written (although we used chicken broth). We made the following modifications: first, for the spice mix, we sometimes find ground cardamom overpowering, so we reduced it…… Continue reading Vegetable tagine with Moroccan flavors
Puréed roasted winter vegetable soup with rosemary sourdough croutons
For the past few days we have searched for a pureed roasted vegetable soup, and we loosely followed this one: https://www.yakimaherald.com/explore_yakima/food_and_drink/salt-and-stone-roasted-vegetable-soup-hits-the-spot/article_13ce7e34-48fc-11ed-a0ff-0b1b8e6bbf79.html We took inspiration from the author's observation that this recipe is versatile and useful for any raw vegetables in one's fridge. First, prepare the following for roasting: 1 extremely large (or two medium) carrot,… Continue reading Puréed roasted winter vegetable soup with rosemary sourdough croutons
Cooking Adventures 