The 30-Minute Vegan - Mark Reinfeld [60]
Tips and Tricks
When making nuts into milks like this one (unstrained), you need to add the water as slowly as possible to make sure that the nuts blend up well. This will be different depending on your type of blender. Too much water will make the nuts (especially macadamia nuts) bounce around in the water and not grind up enough, resulting in chunky milk. Adding the water very slowly in the beginning allows the nuts to form a nut butter consistency, then you can add the remaining water a bit more quickly and you’ll have creamy milk.
Variations
• Although the shiitakes lend a very “clamlike” consistency to the soup, you may substitute cremini or other mushrooms when necessary.
• Add a couple strips of diced Fakin’ Bacon or Tempeh Bacon (page 57).
Superfoods for Health
Bugs Bunny was on to something. Carrots are a rich source of antioxidants, vitamins, and fiber. Their high level of beta carotene helps improve eyesight. For maximum benefit, enjoy organic carrots regularly in fresh juices. Surprisingly, carrots come in a rainbow of colors in addition to orange. Try yellow, red, purple, black, and white if you can get your hands on them.
AFRICAN SWEET POTATO SOUP
This soup is loaded with flavors that we see a lot in African foods across the land. American’s have gleaned many things from African culture, not the least of which is peanut butter. As one of their oldest staple crops, Africans have been making peanuts into butter since ancient times. The peanut was brought to America directly from West Africa. It may be strange to see peanut butter in a soup recipe, but we have made soups for years with this exotic ingredient and pleased many a palate in the process.
SERVES 4 TO 6
6 cups water or vegetable stock
2 medium-size sweet potatoes, cubed (about 5 cups)
1½ cups yellow onion, chopped into medium dice
1 cup thinly sliced carrot
1 cup thinly sliced celery
¼ cup + 2 tablespoons creamy peanut butter
2 garlic cloves
1½ tablespoons peeled and minced fresh ginger
1½ teaspoons ground cinnamon
1 tablespoon ground coriander
¼ teaspoon ground cloves
1 teaspoon curry powder
½ teaspoon crushed red pepper, or to taste
2 tablespoons freshly squeezed lime juice
¼ cup soy sauce
½ teaspoon sea salt, or to taste
¼ cup fresh cilantro, minced
1. In a medium-size pot over medium heat, add 4 cups of the water, and the sweet potatoes, onions, carrots, and celery. Cover, and cook for 5 to 10 minutes, or until the potatoes are tender.
2. Meanwhile, blend the peanut butter, garlic, ginger, cinnamon, coriander, cloves, curry, crushed red pepper, lime juice, soy sauce, and sea salt as much as possible in your blender or food processor. Add 3½ cups of the cooked vegetables and broth, and blend again on high until smooth.
3. Add the remaining 2 cups of water to the pot, and transfer the blender contents to the pot as well. Heat to your desired temperature and allow to simmer for 5 minutes. Add the cilantro when you are ready to serve. If you reheat this soup, you may need to add ½ cup or more of water to get the same consistency.
If You Have More Time
For a simple soup stock, save your vegetable clippings and scraps used in preparing other recipes. Place them in a large, thick-bottomed stockpot over low heat with water to cover and simmer until all of the veggies are completely cooked. Experiment with different vegetables and herbs until you discover your favorite combinations.
Try using onions, potatoes, celery, carrots, parsley, parsnip, zucchini, leeks, and garlic. Many avoid using vegetables that become bitter, such as bell peppers, radishes, turnips, broccoli, cauliflower, greens, and Brussels sprouts. It is not necessary to add dried herbs or spices to a stock. The stock may be frozen and defrosted for future use. You can also pour the broth into