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Cover: Gluten free cooking

Recipes with vegetable stock

26Jul 12

Lima Bean Soup

Lima Bean SoupThis simple Lima bean soup is sweet and savoury and very satisfying.  The starchy Lima beans help to give the broth the perfect thickness and also provide a sweet counterpoint to the kale and spices.  The soup also freezes well, so don’t worry if you can’t finish it all in a few days. (Why not also have a go at this red lentil and sweet potato soup?)

 

Lima Bean Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 litres vegetable stock
  • 250g giant lima beans, soaked overnight
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 3 fresh sage leaves
  • 6 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • 2tbsp extra virgin olive oil
  • 1 large onion, chopped
  • 1tbsp minced garlic
  • 1 medium carrot, peeled and diced
  • 1 medium red pepper, diced
  • 80ml white wine
  • 10 kale leaves, ribs removed and cut into thick strips
  • Salt and pepper to taste
Instructions
  1. Drain the lima beans and rinse well with cold water.
  2. Place the beans, oregano, sage, thyme and bay leaf along with 1.5 litres of the vegetable stock in a large soup pot.
  3. Bring to the boil.
  4. Lower the heat and let simmer for about an hour and a half, or until the beans are cooked through and beginning to break up.
  5. While the beans are simmering, heat the oil in a large frying pan and add the chopped onions, a few pinches of salt and a pinch of black pepper.
  6. Cook over medium heat for about 3 minutes, or until the onions start to soften.
  7. Add the minced garlic and cook for another minute.
  8. Add the carrots, red pepper, another 2 pinches of salt and a pinch of pepper.
  9. Cook for about 10 minutes, adding more stock when necessary to keep the veggies from sticking to the pan.
  10. Add the white wine and continue cooking until nearly all the liquid has evaporated, about 3 minutes.
  11. Add the fried vegetables to the beans in the soup pot, together with any remaining vegetable stock, ¼ teaspoon of salt and another pinch of pepper.
  12. Continue cooking until the flavours blend together, about 20 minutes or so.
  13. Add the kale leaves and cook until tender, approximately 10 minutes.
  14. Remove the bay leaf and season to taste with salt and pepper.
  15. Serve in bowls with a little olive oil drizzled over each serving.

 

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25Jun 12

Mashed Potatoes with Onion Gravy

Mashed Potatoes with Onion GravyMashed potatoes and gravy, so yummy, and so many memories!  I’ve been trying to stay away from beef and chicken lately, and the ingredients list on most gravy mixes just make me shiver, so I decided to come up with a vegetarian version of this traditional favourite.  This mashed potatoes and onion gravy recipe is the result.

You can serve it as a side dish to accompany pretty much any meat if you want, or alternatively you could throw some bangers into the mix for a quick and easy bangers and mash.  If you want to keep it vegetarian-friendly, just use veggie-bangers or serve alongside some seitan or veggie burgers.  If you’re a vegan, substitute the butter for margarine or oil and replace the milk with soy or rice milk – just make sure you choose one that’s not too sweet as that can ruin the taste.

You need:

For the Gravy:

  • 1 medium onion, finely chopped
  • 500ml water
  • 1 vegetable stock cube (gluten-free)
  • 1 tsp dried thyme
  • 3 tbsp cornflour
  • 2 tbsp olive oil

For the mash:

  • 6 medium potatoes, peeled and cut in half
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 200 ml whole milk
  • 50 grams butter

Steps:

For the gravy:

  1. Heat the olive oil in a saucepan over medium heat.
  2. When the oil is hot, add the onions and sauté until translucent but not brown.
  3. Add the vegetable stock cube and thyme and sauté another 30 seconds.
  4. Add the water and bring to the boil.
  5. Mix the cornflour with 1.5 tsp water to form a thick paste.
  6. Add the cornflour mixture to the boiling liquid a little at a time, stirring continuously, until the desired consistency is achieved.
  7. Let simmer on lowest heat possible until you’re ready to serve it.

For the mash:

  1. Boil the potatoes in abundant water with a little salt until they are very tender, approximately 20 minutes.
  2. Drain the water and place the boiled potatoes in a large mixing bowl.
  3. Add the butter and milk.
  4. Mash it all together with a potato masher.
  5. Add salt and pepper to taste.

To serve:

  1. Spoon the mash onto a deep plate and pat down the middle so that it forms a bit of a bowl.
  2. Pour the desired amount of gravy on top.
  3. Serve hot!

Ready In: 30 minutes

Serves: 3

Difficulty: 2 out of 5

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13May 12

Vegetarian Black Bean Soup

Vegetable Black Bean SoupBack in my university days, there used to be a café near my school that served the most delicious Vegetarian Black Bean Soup every Friday, and at a price that even us struggling students could afford.  Ever since then I’ve tried to keep up the tradition at my home, where Fridays are still known as Black Bean Soup day.

The original version used smoked tofu, but I’ve substituted it for firm tofu, fried with paprika and cumin. Of course, if you’re a meat-eater, you could go ahead and substitute the tofu for ham; just make sure you remove it before puréeing. Another hearty broth is this bacon, carrot, butterbean and coriander soup.

You need:

  • 500g dried black beans, soaked overnight in 5 litres of water
  • 250g firm tofu, diced
  • 2 bay leaves
  • 1.25 litres water
  • A pinch of baking soda
  • 1 tsp salt
  • 4 tbsp olive oil
  • 1 Spanish onion, chopped fine
  • 2 large carrots, diced
  • 1 celery rib, finely chopped
  • 4 medium garlic cloves, minced
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 500 ml vegetable stock
  • 1 tbsp molasses
  • 1 red bell pepper, diced
  • 4 tbsp lime juice (lemon may be used)
  • Fresh coriander, chopped

Steps:

  1. Put the beans in a 5 litre pot with 1.25 litres of water, the bay leaves, half the salt and the baking soda.
  2. Bring to the boil, then reduce heat to a slow simmer.
  3. Cover and let it cook for 90 minutes, or until the beans are tender.
  4. Remove from heat. Take out the bay leaves and set aside.
  5. Heat olive oil in a large (at least 9 litres) stock pot on a medium-high heat until it’s hot, but not smoking.
  6. Add the onions, celery, carrot, tofu and more salt.
  7. Cook for 10-15 minutes, until lightly browned and softened, stirring occasionally.
  8. Reduce heat to medium and add the cumin, paprika and garlic, and cook for another 2 minutes, stirring continuously.
  9. Add the beans and their cooking liquid back into the mix along with the vegetable stock, molasses and red pepper.
  10. Bring to the boil; then reduce to a simmer and continue cooking for 30 minutes, stirring occasionally.
  11. Remove from heat and put half of the soup in a blender and purée until smooth.
  12. Mix the purée back into the rest of the soup.
  13. Add the lime juice and adjust salt and pepper to taste.
  14. Serve with the chopped fresh coriander as garnish.

Ready In: 2 hours

Serves: 6

Difficulty: 4 out of 5

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