This soup is slightly like my vegan version of Zuppa Toscana but I think this had a little more flavor. Very mild, warm, perfect with a sprinkle of crushed red pepper and hot breadsticks. I put mine in my crockpot so it would be ready when we got home from church. My house smelled delish and all I had to do was throw in the kale, pop the bread in the oven, and put together a quick salad. Perfect!Potato-Kale Soup (adapted from Cooking Light Oct 02)
2 tablespoons vegan butter
1 1/2 cups finely chopped onion
1 garlic clove, minced
7 cups faux chicken broth
4 cups coarsely chopped peeled potatoes (about 1 1/2 pounds)
1/4 teaspoon salt
1 bay leaf
6 cups chopped fresh kale (about 3/4 pound)
1 teaspoon dried basil
Preparation
Place butter, onion and garlic in crockpot and turn on high. "Cook" in crockpot for 10 min, allowing butter to melt and mix with onions/garlic. Add remaining ingredients except kale. Stir and let cook 3-4 hours on high. Add kale. Cook additional 10-15 min (depending on how done you like your kale). Serve topped with a sprinkle of crushed red pepper if you like a little spice.
Soft Breadsticks (adapted from recipezaar)
1 1/3 cups warm water
2 teaspoons sugar
1 1/4 teaspoons salt
1 tablespoons olive oil
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 1/2 teaspoons yeast
Place warm water in bowl along with yeast. Allow to dissolve. Add remaining ingredients. Use dough hook to knead dough for 5-7 min. Cover and allow to rise 1 hr. Form into breadsticks or rolls. Bake at 400 for 10-15 min or until lightly browned.
I have made mu shu veggies for years and though I oftentimes added chicken, the rest of the recipe didn't really need veganizing. It is simple, low in fat, full of veggies and very yummy! I used to serve it in tortillas since I didn't want to take the time to make Chinese pancakes (like are served with mu shu at Chinese restaurants). This time I decided to use rice wrappers instead. Worked perfectly! Cheaper and lower in fat than tortillas, I will definitely use these again!Mu Shu Veggie Wraps
4 cups chopped veggies of your choice (I used cauliflower, onions, cabbage, carrots)
1 T sesame oil
2 clovoes minced garlic
2 t Chinese five spice powder
2 t ground ginger
1/2 t salt
1 T soy sauce
hoisin sauce
rice papers (soaked according to package instructions)
In large skillet, heat oil. Add onions and garlic. Cook until onions are tender. Add remaining ingredients except hoisin and rice papers. Cook until veggies are tender. You can add a bit of water if the veggies aren't getting done or are sticking to the pan. We like our veggies on the crisp-tender side - you can cook them as long as you like though. Working with one rice paper at a time, take a soaked paper and spread 2 teaspoons hoisin sauce over the surface. Place large scoop of veggies into middle of wrapper. Roll up. Repeat until all filling is gone - the number of rolls will depend on how big you want them to be. As I was making mine, I turned my oven on low and placed my rolls on a plate as I completed making them. This kept them warm and also dried the rice papers out a bit as they get pretty soft and wet during the process of making the rolls. They were perfect this way. Serve with additional hoisin if desired.
That all looks so yummy, and made me really hungry! I'll be making that soup soon :)
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