Category Archives: Soups and Stews

WINTER SQUASH SOUP

This thick and creamy soup is delicious. The chili powder gives the soup a scarlet glow and the heat of the chili contrasts with the sweet Pear, Walnut & Thyme Conserve that is added to the soup.  I grew Buttercup squash this past summer and used some of those squash in this recipe. You can also use Butternut or even Acorn squash. This recipe makes four very generous servings.

I adapted this recipe from Eugenia Bone’s wonderful cookbook, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Food, Clarkson Potter/Publishers, New York 2009 to make it completely oil-free and plant-based.
CLICK HERE FOR THE ENTIRE RECIPE

MUSHROOM SOUP

This earthy soup is very satisfying. It is especially satisfying when the weather turns colder and you want something to warm you. Here potatoes and rutabaga, which provide some depth to the flavor of the soup, are cooked in the stock and then pureed. To maximize the flavor of the mushrooms, they and the onions are sauteed with wine before being added to the soup.
CLICK HERE FOR THE ENTIRE ARTICLE

THREE SISTERS CHILI

Beans, squash and corn are the three sisters,  the main agricultural crops of many  Native American people. Combined with four different peppers, cumin, sage and oregano, they create a deeply flavored, satisfying dish. While looking for a great plant-based chili recipe, I was inspired by the essays and recipes in Fernando and Marlene Divina’s wonderful book, Foods of the Americas: Native Recipes and Traditions (Ten Speed Press, 2004). When I first developed this recipe I was still using canned beans but I have since changed my ways and now I use those delicious Rio Zape beans from Rancho Gordo. I also added roasted sweet red peppers. I like this version better. This recipe uses masa harina, which is cornmeal processed with lime juice and it has a distinctive flavor. If masa harina is unavailable plain fine cornmeal can be substituted. This recipe looks long and complicated but it goes together easily.

CLICK HERE FOR THE ENTIRE ARTICLE

RIBOLLITA

This vegetable soup with kale, Ribollita,  is one of a number of thick soups from Italy served with a slice of bread in the bottom of the bowl. It has  no additional pasta or rice. The name Ribollita means reboiled.  Traditionally the soup was made by heating  leftover vegetable soup in an earthenware pot in the oven. This recipe was inspired by the comprehensive Italian cookbook, The Silver Spoon, Phaidon Press, 2005. As with most plant-based recipes, the method of cooking the vegetables is crucial to obtaining the deepest, richest flavor for the dish. In this recipe, some of the vegetables are sautéed in wine before they go into the stock. These caramelized vegetables  provide a contrast with the sharper kale and tomatoes in the stock.

CLICK HERE FOR THE ENTIRE RECIPE