A few years ago I was gifted the incredible cookbook, Vegan Cupcakes Take Over the World written by Isa Chandra
Moskowitz and Terry Hope Romero. Every recipe that I have baked from that book have been delicious. Not just delicious, but there Chocolate Stout cupcakes (just to choose one) will make you believe in cake again.
Before leaving for England I purchased another cookbook by the same authors entitled Vegan with a Vengeance. Now, I am not vegan, but I love cookbooks, interesting recipes and learning how to cook with a variety of new and interesting ingredients. I love that I will never be prevented from backing because I don't have eggs. :) hooray! freedom!
In the most recently mentioned cookbook is where I find myself dabbling today. After recently returning from a camping trip and finding slim to nothing in my fridge (one of the blessings and curses of eating fresh food) I am going to go to the store to get ingredients to make a few new recipes. hooray! Because I am going to be working a lot this week, I decided it
would be prudent to plan my meals ahead of time to save those precious thesis writing moments...
But there is one recipe that I almost always have the
fixins to make... and it is such a heartwarming soup (needed for the summers in England, and maybe winter everywhere else) that I thought I would share a bit of the recipe with you:
Rachel's version of White Bean and Roasted Garlic Soup:
2tablespoons olive oil
1 large yellow onion chopped
1 teaspoon salt
As much fresh ground black pepper as your little heart desires
4 cups vegetable broth
3 cups white beans (great northern,whatever, NOT chick peas... save those for hummus)
3 fresh sage leaves, or a few shakes of a container of the tried variety
1 bay leaf
juice of 1/2 lemon to taste
2 heads of roasted garlic (the best part! makes your house smell gorgeous!)
First step is roasting of the garlic because this takes awhile. A trick to this is to preheat the oven to 350F/180C and peal as much papery skin as you can off the garlic bulb, leaving the bulb intact. Then chop off the top bit of the garlic bulb so that each clove has had the top end nipped. it is okay if some are a little more cut than others. Then drizzle some olive oil over the top of the head of garlic, wrap it in foil (or put it between two pie pans like my simple self does, as long as it is covered) and leave it in the oven for about 30 minutes. When complete, let it cool and you should be able to squeeze each of the cloves right out of their skins. delicious in this soup or just on bread. roasted garlic... yum yum yum
Saute the onions in olive oil in a stockpot of medium-high heat for about 5 minutes, or until soft. Add the salt and pepper and saute for another minute. Add the broth, beans, sage, and bay leaf and bring to a boil, then lower heat and simmer uncovered for about 5 minutes. Remove bay leaf. Add roasted garlic and puree in batches with a blender, food processor or magic wand thingy, whatever you can do to make it smooth. Return to the put and add the lemon juice.
Enjoy with warm crusty bread. wow! I must be hungry. It is time to get to the store. :) Happy lazy
sundazy.