kima
09-05-2001, 01:55 PM
Here are some recipes from my dear friend Bryanna Clark Grogan. As I have said before her vegan cookbooks are wonderful. Check thwm out sometime!:)
BRYANNA'S GREEK VEGETARIAN STEW WITH BEANS AND ORZO serves 6-8
This is a delicious combination of flavors, with high-fiber beans complementing the “meaty” soybean-based protein chunks.
1 and 1/2 c. dry textured soy protein chunks
3 c. water
3 T. soy sauce
3 T. ketchup or tomato sauce
wholewheat flour for dredging
1 T. extra-virgin olive oil
1 onion , chopped
2 cloves garlic
1/2 a cup dry white wine (can be non-alcoholic)
1 c. vegetable broth
14 oz. can diced tomatoes and juice
1/2 T. soy sauce
1 bay leaf
1/ 15 oz. can OR 1 and 1/2 c. cooked white kidney beans (cannellini) or Great Northern beans, drained
1 T. dried marjoram (or 3 T. fresh, chopped)
salt and freshly-ground black pepper to taste
1 lb. orzo pasta
Reconstitute the textured soy protein chunks by cooking them with the water, soy sauce, and ketchup or tomato sauce for 15 minutes. Drain the chunks well and let them cool a bit (they can placed on cookie sheets in the freezer for a little while to speed up cooling). Dredge the pieces in wholewheat flour to cover. Heat the olive oil in a large nonstick skillet over medium-high heat and brown the chunks in it. Set aside.
Add the onion and garlic to the skillet and stir-fry them, adding a few dribbles of water as needed to keep them from sticking. When onions start to brown, add the the textured soy protein wine, broth, tomatoes, 1/2 T. soy sauce, and bay leaf. Bring to a boil, then turn down, cover and simmer 1 hour.
Add the beans, marjoram and salt and pepper to taste. Simmer the stew while you cook the orzo in boiling salted water until “al dente”.
Drain the orzo and pile into a shallow bowl. Taste the stew again for salt and pepper. Pour the stew over the orzo and serve immediately.
BRYANNA'S VEGETARIAN "CASSOULETTE" Serves 6-8
At first glance, a cassoulet appears to be a healthful dish—all those beans1 But the traditional version is full of particularly fatty cuts of meat. Sundried tomatoes, vegetarian franks, carrots, and mushrooms take the place of the meats that are customarily used in a cassoulet. (A “cassoulette”, by the way means “a small cassoulet”.)
The list of ingredients for this dish looks long, but it’s really quite simple to make (especially if you use canned beans). It is absolutely delicious and makes a great company casserole. It's even better when made ahead and reheated.
NOTE: Instead of the weiners, you can use 2 cans of Chinese vegetarian "roast duck" (made from gluten-- called mun chai'ya, blue can-- Champion brand), rinsed and cut up. Or use some of both.
2 jumbo vegetarian wieners (or 4 regular ones) boiled according to package directions (or browned vegetarian "sausages")
1 T. roasted (Asian) sesame oil
10 fresh or reconstituted dry shiitake mushrooms, stemmed and halved
OR 1 large portobello mushroom, sliced
4 oz. fresh chanterelle mushrooms, thickly sliced (or brown button mushrooms)
1/2 c. chopped vegetarian “Canadian back bacon” or “ham”
OR 2 T. soy “bacon” chips (I like ClubHouse brand) or bits
1 T. extra-virgin olive oil
2 large onions, chopped
1 whole bulb or head (not clove) of garlic, peeled and chopped, OR 8-12 peeled cloves from a jar, chopped
2 stalks celery (including leaves), chopped
2 bay leaves
2 carrots, scrubbed and cut into chunks
3 / 15 oz. cans, OR about 4 and 1/2 c. cooked French haricot beans OR white kidney beans (cannellini) OR Great Northern beans
14 oz. can diced tomatoes and juice
1 c. dry red wine (can be non-alcoholic)
2 c. vegetable broth
10 oil-packed sundried tomatoes, well-rinsed under hot water
2 T. soy sauce
2 springs fresh rosemary (or 1 tsp. dried)
2 springs fresh thyme (or 1 tsp. dried)
2 sprigs fresh sage (or 1 tsp. crumbled dried leaves)
pinch ground cloves
salt and freshly-ground pepper to taste
TOPPING:
1 c. fresh wholegrain breadcrumbs (can be non-wheat) mixed with
1/4 c. chopped fresh parsley
2 T. ground flaxseed (OPT.)
Heat oven to 350 degrees F.
Heat sesame oil in a large nonstick skillet. Brown the vegetarian weiners , cut into chunks, quickly in the hot oil. Add the mushrooms and the vegetarian “bacon” or “ham” and stir-fry until the mushrooms give up their liquid and it evaportates almost completetly, adding a bit of water or wine as necessary to keep the mixture from sticking. Set aside.
In another nonstick skillet, heat the olive oil over medium-high heat .When it’s hot, add the onions, garlic and celery. Stir-fry and, when the onion starts to soften and brown, add the bay leaves and carrots. Saute a little longer and, when the onions are soft, set aside.
Mix in a large casserole or small roasting pan: the drained beans, the browned mushroom mixture, the sauteed vegetables, the tomatoes, wine, broth, sundried tomatoes, soy sauce, rosemary, thyme, sage, and cloves. Taste for salt and pepper.
Mix the Topping ingredients and sprinkle evenly over the casserole. Bake for 1 and 1/2 hours.
Serve with bread, salad and fruit – it’s a very hearty dish, so keep the rest of the meal simple!
BRYANNA'S TUSCAN BEANS WITH TOMATO AND SAGE
Serves 6 (soy-free and wheat-free)
Tuscans are sometimes called "mangiafagioli", or "bean-eaters" by their fellow Italians because they love beans so much! And why not, when they taste this good?
4 c. cooked cannellini (white kidney or Great Northern) beans (or use cranberry, borlotti, or pinto beans)
OR 2 and 1/2 cans, drained
1 c. vegetable broth
3 cloves garlic, chopped
1/4 c. extra-virgin olive oil
1 lb. ripe plum tomatoes, chopped OR a 14 oz. can diced tomatoes
5 fresh sage leaves
OPTIONAL: 1/4 tsp. crushed red pepper flakes
salt and freshly-ground pepper to taste
In a medium pot or skillet, heat the olive oil. Saute the garlic and sage until almost starting to brown. Add the beans, broth and tomatoes and simmer 15-25 minutes. Taste for salt and pepper. Serve with crusty bread.
VARIATION:
BRYANNA'S ITALIAN BAKED BEANS—
Add 1 onion, chopped, and 1 c. diced celery to the garlic when sauteeing. Instead of the sage, use 2 T. chopped parsley, 1/2 tsp. dried crushed thyme (or 1/2 t. fresh), and 1/4 tsp. dried basil (or 1 tsp. chopped fresh). Pour the beans into a bean pot or deep casserole and bake at 350 degrees F for about one hour (add some broth if the casserole gets too dry).
BRYANNA'S CANNELLINI BEANS WITH SAUTEED KALE
Serves 6-8 My favorite!
Another simple dish with outstanding flavor. One of my favorites. A combination of olive and roasted sesame oils takes the place of fatty pancetta (Italian bacon) in this recipe.
If you have no kale, curly endive, escarole, turnip greens, rapini or broccoli rabe can be used instead.
1 and 1/2 lb. kale
3 T. extra-virgin olive oil
2 large onions, thinly sliced
1 T. roasted sesame oil
salt and freshly-ground pepper to taste
3 c. cooked cannellini (white kidney or Great Northern) beans,
OR 2 14 Oz. cans, drained (you can also use borlotti, romano, cranberry or pinto beans)
Wash the kale well and drain it. Strip the greens off the tough stems (discard stems) and cut the leaves into 1/2" strips.
Heat the olive oil in a large nonstick skillet. Over medium-high heat, cook the onions until they are limp, then add the kale a little at a time, stirring until it wilts and turns brightly-colored. Add the sesame oil, salt to taste, and plenty of freshly-ground pepper.
Now you have a choice-- either add the beans to the pan with the kale and stir them around to heat thoroughly; OR remove the kale to a warm serving dish and keep warm while you add the beans to the skillet and stir them until they are hot, then serve them alongside the kale. Either way, serve with crusty bread, or spooned over polenta. A great winter meal!
VARIATION:
THE SPICY VERSION-- Add 3 cloves garlic, chopped, to the onions when sauteeing. With the kale, add 1/4 tsp. crushed red pepper flakes and 1 or 2 tsp. dried oregano (or 1-2 T. fresh, chopped). You can also add about 1/2 a cup of sliced red bell pepper for color, if you like.
BRYANNA'S PUREED BEANS WITH "WILD" GREENS (LA CAPRIATA)
La Capriata is a marvellous and simple dish quite similar to the last recipe, except that the beans are pureed. It dates back to the time of Greek rule and is enjoyed in Apulia, Calabria and Basilicata even today, spread on toasted rustic Italian bread scraped with raw garlic cloves.
Simply follow the recipe above, but puree the beans, seasoning them with a little extra-virgin olive oil, salt, and freshly-ground black pepper, perhaps a little touch of red wine vinegar.
Use turnip greens, rapini or other strong-tasting greens, rather than kale, if you wish (or a mixture) chopped coarsely.
Omit the sesame oil and just use olive oil.
Spoon the bean puree onto a serving plate and top with the sauteed greens. Serve with Bruschetta.
BRYANNA'S BEANS WITH SAGE AND LEMON, TUSCAN-STYLE
Serves 4-6
This is one of the simplest and most delicious bean dishes that I know of. Originally, the beans were baked in an empty Chianti bottle in a brick oven on baking day. (A casserole in a modern oven may not be as rustic, but the beans taste just as good!) They were often eaten cold, but they are delicous hot, as well. The beans are eaten with lemon juice and olive oil drizzled on top. Use leftovers as a delicious spread.
2 c. dried cannellini (white kidney) beans (or Great Northern)
3 sage leaves
2 cloves garlic, coarsely chopped
1 T. extra-virgin olive oil
salt and freshly-ground pepper to taste
1 lemon, cut into wedges
more extra-virgin olive oil to drizzle on top
Soak the beans for about 8 hours, then drain.
Preheat the oven to 325 degrees F. Place the soaked, drained beans in a 2 qt. casserole and pour in hot water to cover them by about 1/4". Add the sage leaves, garlic and the 1 T. olive oil. Partially cover and bake for about 1 and 1/2 hours, or until the beans are very tender. Season to taste with salt and pepper and serve warm or at room temperature with lemon wedges and olive oil to drizzle on top.
VARIATION:
BEANS WITH ROSEMARY-- Omit the sage and use 3 T. chopped fresh rosemary instead. Season with salt and lots of freshly-ground pepper. Omit the lemon and pass roasted sesame oil to drizzle on top instead of more olive oil (or use 1/2 and 1/2). Serve hot.
BRYANNA'S CALDO GALLEGO (SPANISH KALE AND POTATO SOUP)
serves 6-8
Kale and potatoes are made for eachother, as you’ll see when you try this wonderful soup. In Spain (and also Portugal, where it’s called Caldo Verde), this soup contains a spicy (but very fatty) sausage called chorizo, which is seasoned with garlic, dry red wine, chile, paprika, and cumin. I add these seasonings to the soup itself instead. Cubes of turnip are another characteristic Spanish touch.
NOTE: Don’t worry about the amount of garlic in this soup—it mellows out considerably during cooking.
1 T. extra-virgin olive oil
1/2 T. roasted (Asian) sesame oil
1 large onion, chopped
1 whole head of garlic, peeled and minced (or about 10 cloves from a jar, minced, or about 2-4 T. minced from a jar)
1 bay leaf
1 tsp. paprika
1 tsp. ground cumin
1/4-1/2 tsp. dried red chile flakes or a pinch of cayenne pepper
6 c. vegetable broth
10-12 oz. kale, washed, trimmed and chopped (you could also use turnip greens or collards)
2 medium red-skinned potatoes, scrubbed (unpeeled) and thinly sliced
1 medium turnip, peeled and cubed in 1/2” dice
1 and 1/2 c. (or a 19 oz. can) cooked white kidney (cannellini) beans OR Great Northern beans, drained
1/4 c. dry red wine OR 1 T. balsamic vinegar
Salt and freshly-ground black pepper to taste
OPTIONAL: 2 or 3 sliced spicy vegetarian weiners (or 1-1 and 1/2 jumbo size)
In a heavy soup pot, heat the oils over medium-high heat. Add the onion and garlic and stir-fry for several minutes, or until the onion softens. Add a little water as needed to keep from sticking. Add the bay leaf, paprika, cumin and chile flakes and stir for 2 minutes. Add the remaining ingredients, bring to a boil, cover and simmer for anbout 15 minutes,or until everything is tender. Taste for salt and pepper.
THE PORTUGUESE VERSION, CALDO VERDE:
Omit the turnip and use 4 potatoes instead. Use only 1/2 lb. kale.
BRYANNA'S FARRO MINESTRONE WITH SQUASH AND GREENS serves 8
Farro is an ancient Italian grain that is related to wheat and has been making a comeback in recent years. There is some controvesy over whether or not it is actually a type of spelt, but, since I can’t find farro where I live, I have used spelt instead, with good success. This is a delicious soup to make with leftover beans.
1/2 c. whole spelt or farro kernels
1 T. extra-virgin olive oil
1 T. roasted (Asian) sesame oil
1 large onion, chopped
2 medium carrots, scrubbed and chopped
1/2 c. chopped celery with leaves
4 cloves garlic, minced
3 c. (or 2 cans) cooked pinto or white kidney OR Great Northern beans
5 c. vegetable broth (this can include liquid that beans were cooked in, but not canned bean liquid)
14 oz. can diced tomatoes with juice
about 2 c. cleaned, peeled and cubed winter squash
2 medium red-skinned potatoes, scrubbed (unpeeled) and diced
about 4 c. cleaned, trimmed and sliced greens (kale, Swiss chard, collards, turnip greens, etc.)
1 tsp. dried marjoram or crumbled sage
1 tsp. dried thyme or rosemary
1 bay leaf
salt and freshly-ground pepper to taste
extra-virgin olive oil for drizzling on top and/or dairy-free (or alternate, p. ) to sprinkle on top
OPTIONAL: 1 T. soy “bacon” chips (I like ClubHouse brand) or bits OR 2 T. chopped vegetarian “Canadian back bacon” or “ham”
Simmer the spelt or farro kernels in water to cover, for 40-90 minutes, or until the kernels are tender. Set aside.
In a heavy soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery, and garlic and stir-fry until the onion starts to soften, adding a tiny bit of water now and then to keep the mixture from sticking. Add the cooked spelt or farro (and any liquid left in the pot) and the remaining ingredients, including optional soy “bacon” (except salt and pepper, and vegan parmesan). Simmer, covered, for about 30 minutes, or until the vegetables are tender. Taste for salt and pepper and serve with the olive oil and/or soy Parmesan to sprinkle on top.
BRYANNA'S EASY, SAVORY WHITE BEAN AND CORN SOUP serves 6
This soup was inspired by a long-simmering recipe in an old Sunset magazine. Great with focaccia or a wedge of leftover pizza.
1 large onion, minced
2 cloves garlic, minced
2/ 15 oz. cans (or 3 c. cooked) white kidney or cannellini beans, Great Northern, or navy beans, drained
2 c. vegetable broth
14 oz. can (or 1/2 a 28 oz. can) diced tomatoes and juice
8 oz. canned creamed corn (about 1 c.)
1 tsp. dried savory
1/2-1 tsp. salt
freshly-ground black pepper to taste
In a medium pot, steam-fry the onion and garlic for about 5 minutes, or until it begins to soften. Add the beans and broth and mash the beans coarsely with a potato masher. Add the remaining ingredients and simmer for 10 minutes. Taste for seasoning and serve.
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BRYANNA'S GREEK VEGETARIAN STEW WITH BEANS AND ORZO serves 6-8
This is a delicious combination of flavors, with high-fiber beans complementing the “meaty” soybean-based protein chunks.
1 and 1/2 c. dry textured soy protein chunks
3 c. water
3 T. soy sauce
3 T. ketchup or tomato sauce
wholewheat flour for dredging
1 T. extra-virgin olive oil
1 onion , chopped
2 cloves garlic
1/2 a cup dry white wine (can be non-alcoholic)
1 c. vegetable broth
14 oz. can diced tomatoes and juice
1/2 T. soy sauce
1 bay leaf
1/ 15 oz. can OR 1 and 1/2 c. cooked white kidney beans (cannellini) or Great Northern beans, drained
1 T. dried marjoram (or 3 T. fresh, chopped)
salt and freshly-ground black pepper to taste
1 lb. orzo pasta
Reconstitute the textured soy protein chunks by cooking them with the water, soy sauce, and ketchup or tomato sauce for 15 minutes. Drain the chunks well and let them cool a bit (they can placed on cookie sheets in the freezer for a little while to speed up cooling). Dredge the pieces in wholewheat flour to cover. Heat the olive oil in a large nonstick skillet over medium-high heat and brown the chunks in it. Set aside.
Add the onion and garlic to the skillet and stir-fry them, adding a few dribbles of water as needed to keep them from sticking. When onions start to brown, add the the textured soy protein wine, broth, tomatoes, 1/2 T. soy sauce, and bay leaf. Bring to a boil, then turn down, cover and simmer 1 hour.
Add the beans, marjoram and salt and pepper to taste. Simmer the stew while you cook the orzo in boiling salted water until “al dente”.
Drain the orzo and pile into a shallow bowl. Taste the stew again for salt and pepper. Pour the stew over the orzo and serve immediately.
BRYANNA'S VEGETARIAN "CASSOULETTE" Serves 6-8
At first glance, a cassoulet appears to be a healthful dish—all those beans1 But the traditional version is full of particularly fatty cuts of meat. Sundried tomatoes, vegetarian franks, carrots, and mushrooms take the place of the meats that are customarily used in a cassoulet. (A “cassoulette”, by the way means “a small cassoulet”.)
The list of ingredients for this dish looks long, but it’s really quite simple to make (especially if you use canned beans). It is absolutely delicious and makes a great company casserole. It's even better when made ahead and reheated.
NOTE: Instead of the weiners, you can use 2 cans of Chinese vegetarian "roast duck" (made from gluten-- called mun chai'ya, blue can-- Champion brand), rinsed and cut up. Or use some of both.
2 jumbo vegetarian wieners (or 4 regular ones) boiled according to package directions (or browned vegetarian "sausages")
1 T. roasted (Asian) sesame oil
10 fresh or reconstituted dry shiitake mushrooms, stemmed and halved
OR 1 large portobello mushroom, sliced
4 oz. fresh chanterelle mushrooms, thickly sliced (or brown button mushrooms)
1/2 c. chopped vegetarian “Canadian back bacon” or “ham”
OR 2 T. soy “bacon” chips (I like ClubHouse brand) or bits
1 T. extra-virgin olive oil
2 large onions, chopped
1 whole bulb or head (not clove) of garlic, peeled and chopped, OR 8-12 peeled cloves from a jar, chopped
2 stalks celery (including leaves), chopped
2 bay leaves
2 carrots, scrubbed and cut into chunks
3 / 15 oz. cans, OR about 4 and 1/2 c. cooked French haricot beans OR white kidney beans (cannellini) OR Great Northern beans
14 oz. can diced tomatoes and juice
1 c. dry red wine (can be non-alcoholic)
2 c. vegetable broth
10 oil-packed sundried tomatoes, well-rinsed under hot water
2 T. soy sauce
2 springs fresh rosemary (or 1 tsp. dried)
2 springs fresh thyme (or 1 tsp. dried)
2 sprigs fresh sage (or 1 tsp. crumbled dried leaves)
pinch ground cloves
salt and freshly-ground pepper to taste
TOPPING:
1 c. fresh wholegrain breadcrumbs (can be non-wheat) mixed with
1/4 c. chopped fresh parsley
2 T. ground flaxseed (OPT.)
Heat oven to 350 degrees F.
Heat sesame oil in a large nonstick skillet. Brown the vegetarian weiners , cut into chunks, quickly in the hot oil. Add the mushrooms and the vegetarian “bacon” or “ham” and stir-fry until the mushrooms give up their liquid and it evaportates almost completetly, adding a bit of water or wine as necessary to keep the mixture from sticking. Set aside.
In another nonstick skillet, heat the olive oil over medium-high heat .When it’s hot, add the onions, garlic and celery. Stir-fry and, when the onion starts to soften and brown, add the bay leaves and carrots. Saute a little longer and, when the onions are soft, set aside.
Mix in a large casserole or small roasting pan: the drained beans, the browned mushroom mixture, the sauteed vegetables, the tomatoes, wine, broth, sundried tomatoes, soy sauce, rosemary, thyme, sage, and cloves. Taste for salt and pepper.
Mix the Topping ingredients and sprinkle evenly over the casserole. Bake for 1 and 1/2 hours.
Serve with bread, salad and fruit – it’s a very hearty dish, so keep the rest of the meal simple!
BRYANNA'S TUSCAN BEANS WITH TOMATO AND SAGE
Serves 6 (soy-free and wheat-free)
Tuscans are sometimes called "mangiafagioli", or "bean-eaters" by their fellow Italians because they love beans so much! And why not, when they taste this good?
4 c. cooked cannellini (white kidney or Great Northern) beans (or use cranberry, borlotti, or pinto beans)
OR 2 and 1/2 cans, drained
1 c. vegetable broth
3 cloves garlic, chopped
1/4 c. extra-virgin olive oil
1 lb. ripe plum tomatoes, chopped OR a 14 oz. can diced tomatoes
5 fresh sage leaves
OPTIONAL: 1/4 tsp. crushed red pepper flakes
salt and freshly-ground pepper to taste
In a medium pot or skillet, heat the olive oil. Saute the garlic and sage until almost starting to brown. Add the beans, broth and tomatoes and simmer 15-25 minutes. Taste for salt and pepper. Serve with crusty bread.
VARIATION:
BRYANNA'S ITALIAN BAKED BEANS—
Add 1 onion, chopped, and 1 c. diced celery to the garlic when sauteeing. Instead of the sage, use 2 T. chopped parsley, 1/2 tsp. dried crushed thyme (or 1/2 t. fresh), and 1/4 tsp. dried basil (or 1 tsp. chopped fresh). Pour the beans into a bean pot or deep casserole and bake at 350 degrees F for about one hour (add some broth if the casserole gets too dry).
BRYANNA'S CANNELLINI BEANS WITH SAUTEED KALE
Serves 6-8 My favorite!
Another simple dish with outstanding flavor. One of my favorites. A combination of olive and roasted sesame oils takes the place of fatty pancetta (Italian bacon) in this recipe.
If you have no kale, curly endive, escarole, turnip greens, rapini or broccoli rabe can be used instead.
1 and 1/2 lb. kale
3 T. extra-virgin olive oil
2 large onions, thinly sliced
1 T. roasted sesame oil
salt and freshly-ground pepper to taste
3 c. cooked cannellini (white kidney or Great Northern) beans,
OR 2 14 Oz. cans, drained (you can also use borlotti, romano, cranberry or pinto beans)
Wash the kale well and drain it. Strip the greens off the tough stems (discard stems) and cut the leaves into 1/2" strips.
Heat the olive oil in a large nonstick skillet. Over medium-high heat, cook the onions until they are limp, then add the kale a little at a time, stirring until it wilts and turns brightly-colored. Add the sesame oil, salt to taste, and plenty of freshly-ground pepper.
Now you have a choice-- either add the beans to the pan with the kale and stir them around to heat thoroughly; OR remove the kale to a warm serving dish and keep warm while you add the beans to the skillet and stir them until they are hot, then serve them alongside the kale. Either way, serve with crusty bread, or spooned over polenta. A great winter meal!
VARIATION:
THE SPICY VERSION-- Add 3 cloves garlic, chopped, to the onions when sauteeing. With the kale, add 1/4 tsp. crushed red pepper flakes and 1 or 2 tsp. dried oregano (or 1-2 T. fresh, chopped). You can also add about 1/2 a cup of sliced red bell pepper for color, if you like.
BRYANNA'S PUREED BEANS WITH "WILD" GREENS (LA CAPRIATA)
La Capriata is a marvellous and simple dish quite similar to the last recipe, except that the beans are pureed. It dates back to the time of Greek rule and is enjoyed in Apulia, Calabria and Basilicata even today, spread on toasted rustic Italian bread scraped with raw garlic cloves.
Simply follow the recipe above, but puree the beans, seasoning them with a little extra-virgin olive oil, salt, and freshly-ground black pepper, perhaps a little touch of red wine vinegar.
Use turnip greens, rapini or other strong-tasting greens, rather than kale, if you wish (or a mixture) chopped coarsely.
Omit the sesame oil and just use olive oil.
Spoon the bean puree onto a serving plate and top with the sauteed greens. Serve with Bruschetta.
BRYANNA'S BEANS WITH SAGE AND LEMON, TUSCAN-STYLE
Serves 4-6
This is one of the simplest and most delicious bean dishes that I know of. Originally, the beans were baked in an empty Chianti bottle in a brick oven on baking day. (A casserole in a modern oven may not be as rustic, but the beans taste just as good!) They were often eaten cold, but they are delicous hot, as well. The beans are eaten with lemon juice and olive oil drizzled on top. Use leftovers as a delicious spread.
2 c. dried cannellini (white kidney) beans (or Great Northern)
3 sage leaves
2 cloves garlic, coarsely chopped
1 T. extra-virgin olive oil
salt and freshly-ground pepper to taste
1 lemon, cut into wedges
more extra-virgin olive oil to drizzle on top
Soak the beans for about 8 hours, then drain.
Preheat the oven to 325 degrees F. Place the soaked, drained beans in a 2 qt. casserole and pour in hot water to cover them by about 1/4". Add the sage leaves, garlic and the 1 T. olive oil. Partially cover and bake for about 1 and 1/2 hours, or until the beans are very tender. Season to taste with salt and pepper and serve warm or at room temperature with lemon wedges and olive oil to drizzle on top.
VARIATION:
BEANS WITH ROSEMARY-- Omit the sage and use 3 T. chopped fresh rosemary instead. Season with salt and lots of freshly-ground pepper. Omit the lemon and pass roasted sesame oil to drizzle on top instead of more olive oil (or use 1/2 and 1/2). Serve hot.
BRYANNA'S CALDO GALLEGO (SPANISH KALE AND POTATO SOUP)
serves 6-8
Kale and potatoes are made for eachother, as you’ll see when you try this wonderful soup. In Spain (and also Portugal, where it’s called Caldo Verde), this soup contains a spicy (but very fatty) sausage called chorizo, which is seasoned with garlic, dry red wine, chile, paprika, and cumin. I add these seasonings to the soup itself instead. Cubes of turnip are another characteristic Spanish touch.
NOTE: Don’t worry about the amount of garlic in this soup—it mellows out considerably during cooking.
1 T. extra-virgin olive oil
1/2 T. roasted (Asian) sesame oil
1 large onion, chopped
1 whole head of garlic, peeled and minced (or about 10 cloves from a jar, minced, or about 2-4 T. minced from a jar)
1 bay leaf
1 tsp. paprika
1 tsp. ground cumin
1/4-1/2 tsp. dried red chile flakes or a pinch of cayenne pepper
6 c. vegetable broth
10-12 oz. kale, washed, trimmed and chopped (you could also use turnip greens or collards)
2 medium red-skinned potatoes, scrubbed (unpeeled) and thinly sliced
1 medium turnip, peeled and cubed in 1/2” dice
1 and 1/2 c. (or a 19 oz. can) cooked white kidney (cannellini) beans OR Great Northern beans, drained
1/4 c. dry red wine OR 1 T. balsamic vinegar
Salt and freshly-ground black pepper to taste
OPTIONAL: 2 or 3 sliced spicy vegetarian weiners (or 1-1 and 1/2 jumbo size)
In a heavy soup pot, heat the oils over medium-high heat. Add the onion and garlic and stir-fry for several minutes, or until the onion softens. Add a little water as needed to keep from sticking. Add the bay leaf, paprika, cumin and chile flakes and stir for 2 minutes. Add the remaining ingredients, bring to a boil, cover and simmer for anbout 15 minutes,or until everything is tender. Taste for salt and pepper.
THE PORTUGUESE VERSION, CALDO VERDE:
Omit the turnip and use 4 potatoes instead. Use only 1/2 lb. kale.
BRYANNA'S FARRO MINESTRONE WITH SQUASH AND GREENS serves 8
Farro is an ancient Italian grain that is related to wheat and has been making a comeback in recent years. There is some controvesy over whether or not it is actually a type of spelt, but, since I can’t find farro where I live, I have used spelt instead, with good success. This is a delicious soup to make with leftover beans.
1/2 c. whole spelt or farro kernels
1 T. extra-virgin olive oil
1 T. roasted (Asian) sesame oil
1 large onion, chopped
2 medium carrots, scrubbed and chopped
1/2 c. chopped celery with leaves
4 cloves garlic, minced
3 c. (or 2 cans) cooked pinto or white kidney OR Great Northern beans
5 c. vegetable broth (this can include liquid that beans were cooked in, but not canned bean liquid)
14 oz. can diced tomatoes with juice
about 2 c. cleaned, peeled and cubed winter squash
2 medium red-skinned potatoes, scrubbed (unpeeled) and diced
about 4 c. cleaned, trimmed and sliced greens (kale, Swiss chard, collards, turnip greens, etc.)
1 tsp. dried marjoram or crumbled sage
1 tsp. dried thyme or rosemary
1 bay leaf
salt and freshly-ground pepper to taste
extra-virgin olive oil for drizzling on top and/or dairy-free (or alternate, p. ) to sprinkle on top
OPTIONAL: 1 T. soy “bacon” chips (I like ClubHouse brand) or bits OR 2 T. chopped vegetarian “Canadian back bacon” or “ham”
Simmer the spelt or farro kernels in water to cover, for 40-90 minutes, or until the kernels are tender. Set aside.
In a heavy soup pot, heat the oil over medium-high heat. Add the onion, carrots, celery, and garlic and stir-fry until the onion starts to soften, adding a tiny bit of water now and then to keep the mixture from sticking. Add the cooked spelt or farro (and any liquid left in the pot) and the remaining ingredients, including optional soy “bacon” (except salt and pepper, and vegan parmesan). Simmer, covered, for about 30 minutes, or until the vegetables are tender. Taste for salt and pepper and serve with the olive oil and/or soy Parmesan to sprinkle on top.
BRYANNA'S EASY, SAVORY WHITE BEAN AND CORN SOUP serves 6
This soup was inspired by a long-simmering recipe in an old Sunset magazine. Great with focaccia or a wedge of leftover pizza.
1 large onion, minced
2 cloves garlic, minced
2/ 15 oz. cans (or 3 c. cooked) white kidney or cannellini beans, Great Northern, or navy beans, drained
2 c. vegetable broth
14 oz. can (or 1/2 a 28 oz. can) diced tomatoes and juice
8 oz. canned creamed corn (about 1 c.)
1 tsp. dried savory
1/2-1 tsp. salt
freshly-ground black pepper to taste
In a medium pot, steam-fry the onion and garlic for about 5 minutes, or until it begins to soften. Add the beans and broth and mash the beans coarsely with a potato masher. Add the remaining ingredients and simmer for 10 minutes. Taste for seasoning and serve.
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