Guest guest Posted October 28, 1999 Report Share Posted October 28, 1999 Double-Soybean Chili Red Lentil Soup With Indian Spices Shiitake, Miso, And Barley Soup * Exported from MasterCook * Double-Soybean Chili Recipe By : The New Soy Cookbook by Lorna Sass, page 57 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 teaspoons cumin seeds 3 cups coarsely chopped onions 8 ounces tempeh -- preferably soy, crumbled into small bits or quartered and finely chopped in a food processor 1 large green bell pepper seeded and cut into 1-inch dice 1 large red bell pepper -- seeded and seeded and cut into 1-inch dice 1 tablespoon minced garlic 1 tablespoon chili powder 2 chipotle chilies -- stemmed, seeded and snipped into bits -- (see note) 1 ancho chili -- stemmed seeded and snipped into bits -- (see note) 2 teaspoons dried leaf oregano 12 ounces dark beer 6 sun-dried tomato halves (dry-pack--not marinated in oil) snipped into bits 1 1/2 cups cooked black soybeans OR 15 ounces canned organic black -- drained soybeans 15 ounces diced tomatoes or plum tomatoes coarsely chopped 1/2 cup coarsely chopped cilantro -- up to 1 (use the maximum if you are passionate this herb) -- about Black soybeans and crumbled tempeh are the two " soys " in question. These plus a bottle of dark beer and a generous roundup of Southwest seasonings add up to a hearty, colorful, and outrageously tasty chili. Using snipped dried ancho and smoky chipotle chilies (available in gourmet shops) in addition to chili powder creates haunting layers of flavor. If you can't find the dried chilies locally, it's worth ordering some by mail. Be sure to wear rubber gloves when handling chilies. This chili is delicious on its own or ladled atop polenta or rice. There's already so much going on that I wouldn't bother with any of the usual fat-laden toppings. But it is fun to serve the chili with some warm tortillas for sopping up the luscious sauce. Like most stews, this one tastes even better the day after it's made. 1. Heat the oil in a large saucepan over medium-high heat. Sizzle the cumin in the hot oil for 20 seconds. Add the onions and tempeh and saute, stirring frequently, until the onions are golden brown, about 10 minutes. Add the bell peppers, garlic, chili powder, chili peppers, and oregano. Saute for 1 minute more, stirring constantly. 2. Stir in the beer, dried tomatoes, soybeans, diced tomatoes (with canning liquid), and salt. Bring to a boil. Cover partially, reduce the beat to low, and simmer, stirring occasionally, until the flavors deepen and mingle, 20 to 30 minutes. Just before serving, stir in the cilantro and adjust the seasonings. Serves 4 to 6 Note: Chipotles are dried jalapenos that impart a hot, smoky flavor. Ancho chilies are dried poblanos and are relatively mild. Look for both in gourmet shops. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lentil Soup With Indian Spices Recipe By : The New Soy Cookbook by Lorna Sass, page 37 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons black mustard seeds 2 teaspoons cumin seeds 2 teaspoons fennel seeds 1 tablespoon peanut oil OR ghee -- (clarified butter) 2 cups coarsely chopped onion 2 tablespoons finely minced fresh ginger 1/2 teaspoon crushed red pepper flakes -- up to 1 2 cups water 2 cups soymilk -- up to 2 1/2 15 ounces canned diced tomatoes 1 1/4 cups red lentils picked ever and rinsed 3 carrots -- trimmed and peeled and cut into 1/2-inch-thick slices 1/3 cup unsweetened grated dried coconut 1 teaspoon salt -- or to taste Quick-cooking red lentils produce a luscious soup with long-simmered taste and texture in under forty-five minutes. As they cook, the lentils dissolve, thickening the soup and creating a coarse puree reminiscent of dal. But this soup is much more colorful than any dal I've ever seen, with its dots of black mustard seed and bright flecks of tomato and carrot. Soymilk is part of the cooking liquid, enriching the soup and rounding out the lively Indian flavors. Although it will curdle, the look, taste, and texture of the soup are not adversely affected. For a change, I sometimes use an immersion blender to puree all or part of the soup. This soup is a meal in itself, either on its own or ladled over hot basmati rice. 1. In a small bowl, combine the mustard seeds, cumin, and fennel seeds. Heat the oil in a large, heavy (preferably nonstick or enameled) soup pot over high heat. Add the seeds cover, and sizzle until the mustard seeds begin to pop, 15 to 30 seconds. Immediately turn off the heat and let sit, covered, until the seeds stop popping, about 1 minute. Stir in the onion, ginger, and red pepper flakes. Saute over medium-high heat for 1 minute, stirring frequently and taking care to scrape up any seeds that have stuck to the bottom of the pot. Add the water, 2 cups of soymilk, and the tomatoes (with canning liquid), and bring to a gentle boil. Reduce the heat to medium-low (or the soymilk will froth and boil over) and stir in the red lentils, carrots, and coconut. Cover and took at gentle boil for 20 minutes, stirring from time to time. 3. Add the salt and continue cooking, covered, until the lentils have melted into a coarse puree, about 15 minutes more. If the soup is too thick, thin to the desired consistency with additional soymilk. Adjust seasonings before serving. Serves 6 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shiitake, Miso, And Barley Soup Recipe By : The New Soy Cookbook by Lorna Sass, page 34 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried shiitake mushrooms 1 tablespoon olive oil 2 cups thinly sliced leeks -- thoroughly rinsed (white and light green parts) 1 teaspoon minced garlic 1/2 teaspoon dried thyme or marjoram leaves 1/2 cup dry white wine or vermouth 6 cups vegetable stock -- (see note) 3 large carrots -- trimmed and peeled, halved lengthwise and cut into 1/2-inch thick slices 1/2 cup pearl barley -- rinsed 1/2 cup hot water 3 tablespoons sweet white miso -- up to 4 salt -- to taste 3 tablespoons minced parsley -- for garnish With its meaty chunks of shiitake and the creamy texture of barley, this Asian-inspired version of a traditional Eastern European soup will warm you on snowy winter days. Once cooked, the soup continues to thicken as it sits on the stove or in the refrigerator. Enjoy is as is or thin it with extra miso broth. 1. Break off the shiitake stems (or pry them out with a sharp paring knife). Discard the stems or reserve them for stock. Break or chop the shiitake caps into tiny bits. Quickly rinse and drain. Set aside. 2. In a large, heavy soup pot, heat the oil over high heat. Saute the leeks and garlic for 1 minute, stirring frequently. Add the thyme and wine and continue cooking over high heat until about half of the wine evaporates. 3. Add the vegetable stock, reserved shiitakes, carrots, and barley, and bring to a boil. Reduce the heat to low, cover, and cook at a gentle boil until the barley is tender, 30 to 45 minutes. 4. Pour the hot water into a large glass measuring cup and dissolve 3 tablespoons of the miso in it by mashing the paste against the sides of the cup and stirring vigorously with a whisk or fork. Turn off the heat and stir the miso broth into the soup. Taste and add the additional miso as needed for flavor, first dissolving the miso in a small amount of the soup's broth. Add salt, if needed. Ladle into bowls, garnish with the parsley, and serve immediately. Serves 4 to 6 Note: Use your own favorite stock recipe or make stock with a high-quality instant vegetable stock powder, such as Vogue Vege Base (available in most natural-food stores). - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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