Thursday, November 19, 2020

Dutch #WFPB Improv 001 Bruine Bonen Soep - Kidney Bean Soup

 As a kid growing up in Holland, I used to love bruine bonen soep. And we were vegetarian when I was a kid, so besides leaving out the oil, I guess I could have used the recipe from those days, but I have no idea what my mother really did, although I liked to hang out in the kitchen and often helped with cooking.


So, since I have quite an inventory of kidney beans and pinto beans and other pulses, I figured it's soup season, and I made this improvisation based on a recipe from a Dutch website. I ended up straying very far from the original, but the result was amazing. My neighbor who ate some of it said it was the best soup he ever had in his life.

Bruine Bonen Soep

Kidney Bean Soup

Ingredients

2 cups of kidney beans or pinto beans, dry
1-3 bay leaves
2-3 medium sized onions, cut-up fine
2-3 shallots or other small onion
4-5 chillis and/or jalapenos, or both - cut-up fine
1 leek, washed and sliced fine.
5-10 cloves of garlic, minced
1-3 toes of turmeric, minced or 1 tsp of turmeric powder
2 sprigs of fresh thyme
1/2 cup of celeriac root, parsnip, or turnip
2-3 stalks of celery, including leaves
2-3 potatoes, washed and diced,
1-2 carrots peeled & diced
2 tomatoes, or a 15- Oz can of diced tomatoes
some tientsin veggies
some miso, or gochujan, or Yondu to taste.
if you want some chewyness, you could add in some baked seitan (kao fu), or ΅soy chunks or TVP. etc. Could also be mushrooms.


Preparation

  • Cut up the onions fine and dry roast for 5 mins at 425F (Medium High)
  • Add in the minced garlic, minced shallots and chilis, turmeric and fry it some more but adding about 1 cup of water or veggie broth.
  • Add in the drained beans and 2 pints of veggie broth.
  • Let cook for 1- 1.5 hrs, until the beans are soft.
  • Puree it with a stickblender or in a food processor.
  • Add in the cut-up veggies, potato, tomato, thyme simmer low for 30 mins.
  • Add more water to gain right consistency and finish the taste with miso or gochujang or similar.

Serve, enjoy.


Friday, November 6, 2020

Spicy Carrot Soup


What to do with a ton of carrots? I was given about 10 lb of organic carrots. What to do? I made this soup twice, shared some with my neighbor, froze the rest... First time I made it with the Thai red curry paste, second time with Korean Gochujang instead (I think I like that better), and next time I am going to substitute some besan with nutritional yeast and black salt for the coconut milk, because the coconut milk as too much fat. Includes link to original recipe. Depending on the amount of carrots, you can use more onion and garlic, of course, adjusting all quantities along the way.


Spicy Carrot Soup

 
 

Ingredients

8–10 large carrots, peeled and chopped coarsely
1 onion, chopped
3 cloves garlic, peeled
1 14-ounce can coconut milk, alternatively some besan and nutritional yeast dissolved in water
1 1/2 cups veggie broth
1/4 cup peanut butter
1 tablespoon red curry paste alternatively 1-2 tbsp Gochujang
salt to taste
cilantro and peanuts for topping
 

Preparation

STOVETOP INSTRUCTIONS:

Saute the onions and garlic with a little bit of oil until soft. Add the carrots, coconut milk, broth, and curry paste. Simmer until carrots are soft. Add peanut butter and stir until melted. Run through the blender until smooth; season generously with salt, top with peanuts and cilantro.

INSTANT POT INSTRUCTIONS:

Place all ingredients in the Instant Pot and set for 15 minutes. When done, let everything cool for a few minutes, then run the mixture through the blender until smooth; season generously with salt, top with peanuts and cilantro.
Spicy Instant Pot Carrot Soup - Pinch of Yum
pinchofyum.com
Spicy Instant Pot Carrot Soup - Pinch of Yum
Carrot soup made with 7 ingredients: coconut milk, carrots, broth, on

Wednesday, November 4, 2020

Plant-Based Shopping News - restoring the Starling Avenue Triangle

Ever since I started writing about the Starling Avenue Food Shopping Triangle, things have been changing. In particular one of the three supermarkets that form the triangle, the Pioneer at 1345 Castle Hill Avenue was closed for renovations and when it was almost ready, we had the Covid lockdowns... and now they are open again and they just had their grand opening.

 

I did a quick survey of the aisles from a Whole Foods, Plant-Based perspective and I found some good stuff, so I'll post some of my findings here. I might do more some other time.

 

Massive area for fruits, veggies right when you come in. Breads on the right, was not great. (no Dave's Killer Bread, which is the only bread I buy, short of Ezekiel).

Some more pics:

 



Pretty good selection here...

    Great selection of herbs as well as things like red leaf lettuce, which I love...








And Wasa crackers, which are delicious and totally fat-free.



Tons of berries.




College in broth was on sale at 2 for $5.00 so I nearly cleaned them out.






And a good selection of grains, including Quinoa and so on...






I did not see too much whole wheat pasta, but at least they had some.







And a decent selection of herbs.







 

And, I should not forget, a whole section of Bob's Red Mill products, which is also a welcome addition. Key foods has some, but this is a pretty extensive selection!

 

 

 

 

 

Anyway, that is it for now. Definitely worth a visit. In my book the Wasa bread in particular is a great find. Other crackers may be low in fat, but Wasa proves it can be done without fat altogether, and taste-wise it has always been one of my favorites, ever since it started to appear in Holland in the 1960's.


I am happy to see that the Starling Avenue Triangle is restored to its former glory, and this store is a darn sight better than the old one was.