White Beans and Greens Soup – Deliciously Vegan

I love bean soup in any variety, but this is without a doubt my all time favorite. This delicious and classic recipe makes a hearty portion for sharing with friends or freezing and is guaranteed to satisfy.  Invite your friends over, feed them soup. Spread love.bean sparkle

Prep time: 30 minutes, plus overnight soaking

Cooking time: About 2 hours
Serves 8 to 12 (about 3 quarts)

Ingredients 

1 pound dried white beans, picked over and soaked overnight in 4 quarts of water, then rinsed and drained

1 tablespoon plus 1 teaspoon cider or rice wine vinegar

4 sprigs fresh thyme or 1 teaspoon dried, divided

4 bay leaves, divided

6 cups vegetable stock

1 teaspoon celery seed

2 tablespoons olive oil

1 1/2 cups onion, diced

4 carrots, diced

6 cloves of garlic, minced

2 stalks celery, diced

1 cup white wine

2 cups tomato sauce (unseasoned) or diced tomatoes

1 bunch kale, cleaned and ripped into small pieces, ribs removed

1 teaspoon sugar

Sea salt and freshly ground pepper to taste

Place beans in large stockpot and cover with cold water by about 2 inches.
Add 1 tablespoon vinegar, 2 sprigs or 1/2 teaspoon dried thyme, and 2 bay leaves. Bring to a boil. Lower to a simmer and cook until beans are soft, 30 to 60 minutes depending on the size of your beans (refer to the package directions). Pour into colander to drain, then return beans to stockpot. Add enough stock to cover, along with the remaining bay leaves, thyme, and celery seed, and return to a simmer.Meanwhile, heat oil in large skillet and sauté the onion, carrots, garlic, and celery over medium-high heat until lightly browned, about 8 minutes. Add the mirepoix
of vegetables to the stockpot. Deglaze the skillet with white wine, scraping up the bits from the bottom of the pan. Cook over medium-high heat until wine reduces by half, about 8 minutes; add to the stockpot along with tomatoes. Cover and simmer for 45 minutes. Add kale and cook another 10 minutes. Add 1 teaspoon each vinegar and sugar. Remove bay leaves and thyme sprigs. Add salt and pepper to taste.Puree a portion of the soup or smash beans with a large spoon to thicken the soup, or leave it brothy if you prefer.

Buy the book at Powells.comAmazon.com, or BN.com

Versatile Vegan Creamy Mushroom Gravy

shroom pxThis versatile vegan gravy works with almost any savory dish. One of my secret ingredients for delicious vegan sauces is vegan cream cheese substitute, which you can find at your more evolved markets and health food stores. I use it to replace heavy cream, cream cheese, chèvre, and tofu. It has a creamier consistency than tofu, and it thins really well with a little coconut or rice milk.

Prep time: 10 minutes
Cooking time: 10 to 15 minutes Makes about 1 1/2 cups

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 shallot, minced, or 1/4 cup minced onion
2 cups sliced mushrooms, any type or combination
1 bay leaf
1 sprig fresh thyme or 1/4 teaspoon dried thyme
1/2 cup white wine or Marsala
4 ounces vegan cream cheese (1/2 tub)

1 tablespoon light-colored miso

3/4 cup additional liquid to thin: milk (rice, almond, or soy), stock, or water

In a large skillet over medium-high heat, heat oil and sauté garlic, shallots, mushrooms, bay leaf, and thyme. When shallots start to brown after about 6 minutes, deglaze the pan by adding white wine or Marsala. With the heat on medium, reduce the liquid by half, about 6 minutes. Add vegan cream cheese, whisking and smashing the cheese until melted and smooth. add the miso and whisk till smooth. Remove bay leaf and thyme twigs and whisk in additional liquid until gravy thins to desired consistency.

 Buy the book at Powells.comAmazon.com, or BN.com