Vegan Hot and Sour Soup

So it seems that I disappeared for a few months. I actually didn't mean to do that. My GERD decided to flare up a bit, putting me back on a more bland diet, at the time as I start sticking closer to the cookbook on a lot of recipes. It seemed a little silly to just repeat the cookbook verbatim, not to mention potentially problematic in the legal arena.

This is a recipe I first made several months ago, probably in January. I took a look at two different recipes (Live Hot and Sour Soup from The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray and Hot and Sour Soup from The Vegan Slow Cooker by Kathy Hester), mixed, matched, and generally messed about with until I had a Hot and Sour soup that I could both enjoy the taste of and still eat with the GERD... and that D might also enjoy.

This is the result of that experiment. This is the first time I've written it down, so bear with me.

Vegan Hot and Sour Soup

A recipe hodgepodge by Kat

Ingredients

Soup

• 4 cups of water
• 2 tsp of Vogue Cuisine Low Sodium Vegebase bouillon
• 2 tsp of minced garlic (4 cloves) 
• 2 Tbsp of minced ginger, divided
• 2 Tbsp of rice wine vinegar
• 2 Tbsp of reduced sodium soy sauce
• 1 tsp of sesame oil
• 1/2 tsp of Sriracha hot chili sauce (Rooster Sauce)
• 1 8-oz can of bamboo shoots, drained, sliced thin and cut in half
• 1 15-oz can of sweet peas, drained and rinsed
• 1 tsp of lime juice
• 8 oz of firm tofu, diced small
• 5 dried apricots, diced small
• 4 green onions, chopped

For Serving Extras

• Sriracha
• Sesame oil

Directions

1. Bring water and bouillon to boil over medium heat in a 3 quart saucepan. Add garlic, 1 tablespoon of ginger, vinegar, soy sauce, sesame oil, Sriracha, bamboo, lime juice, apricots, and tofu. 
2. Cook 12 minutes over medium heat.
3. Reduce heat to medium-low. Add peas and the other tablespoon of ginger. 
4. Cook 5 more minutes over medium-low heat.
5. Add green onions. Serve and enjoy.

If you would like to add addition Sriracha and/or sesame oil to individual bowls, these tend to be good additions.

Red Curry Soup with Rice and Spinach

While I have had a copy of Isa Chandra Moskowitz's Veganomicon that I am madly in love with and am a huge supporter of her Teal Cat Project, I never went to her website until very recently. I've been nominally vegetarian since 1998, but it's only been since the beginning of 2012 that I have been 90-95% vegan. (D and I eat vegan when we're at home, mostly because I'm doing the cooking, but if we eat out, it's vegetarian.)

I finally got around to visiting The Post Punk Kitchen, and I've found some many recipes I'm mad for and can't wait to try. If this site isn't the site for vegans to start at, I'm not sure I would be able to believe it.

Oddly enough, though, the first PPK recipe that I tried was Red Curry Soup with Rice and Red Kale. This one actually is quite odd, because I generally try to steer clear of both spicy foods and kale; like the song says, "we just disagree". I decided to give it a go, though, due to my overwhelming love of both jasmine rice and sweet potatoes.

I let spinach tag in for the kale. I also cut the amount of red curry paste down to 1.5 tablespoons, in deference to my GERD.

Overall, I think it was one of the most flavorful soups I have had in a long while. It's definitely one that I'm going to repeat -- and maybe even show off to certain folks that this is what vegan can be and taste like (and not just be salads).

So, for your consideration...

Red Curry Soup with Rice and Red Kale

Vegan Brunswick Stew

Apparently, this is to be the time of the crappy pictures. What can I say? Generally I'm better at taking photos than I have been proving lately, even on my iPhone, which is what I used on these. To be fair, though, I was trying to balance on the Starbucks eating counter while I was getting jostled by people sadly in need of their caffeine injections, hereto referred to as "coffee zombies".

I'm from Georgia originally. If you know nothing else about the South, we love our food. Brunswick stew was one of the hardest things there was for me to walk away from when I went vegetarian.

Joy of joys, though, I finally found a recipe online for vegan Brunswick stew. (This is, amusingly, what led me to find The Chubby Vegan and, via that site, Meet the Shannons.) Naturally I had to try it out on D and myself. It turns out that it made enough to feed 2 people lunches for 5 full days, with no leftovers.

The verdict? Next time I won't use quite as much liquid smoke. I will also shop around a lot more and see if I can't find butter beans instead of lima beans. (They're the same things, but lima beans are much larger and starchier than butter beans, also called baby lima beans.) I left out the tomatoes and toned down the spice in deference to my GERD. Next time, I will slightly reduce the amount of liquid smoke used, also in deference to my GERD.

Vegan Brunswick Stew
A recipe by Beth Pitchford of SeedStar, found on The Chubby Vegan, adaptations by Kat

Ingredients
Sauce

• 1/4 cup of vegan margarine (I used Earth Balance)
• 1 3/4 cup of ketchup
• 1/4 cup of yellow mustard
• 1/4 cup of white vinegar
• 2 cloves of garlic, minced
• 1 tsp of black pepper
• Dash of cayenne pepper or crushed red peppers, to taste
• 1/2 oz of liquid smoke
• 1 oz of vegan Worcestershire sauce
• 1 oz of hot sauce
• 1/2 Tbsp of lemon juice
• 1/4 cup of brown sugar

Stew

• 1/4 cup of vegan margarine (still Earth Balance)
• 1 small onion, diced
• 4 cups of vegetable broth or 4 cups of water + 4 vegetable bouillon cubes
• 2 packages of frozen vegan meat (I used Morning Star Crumbles)
• 1 can of English peas (also called sweet peas or early peas)
• 1 can of creamed corn
• 1 can of sweet kernel corn
• 1/4 cup of liquid smoke
• 1 bag of frozen butter beans (baby lima beans) or lima beans

Directions
Sauce

1. Melt margarine in a large sauce pan over medium-low heat. Add ketchup, mustard, and vinegar. Stir until smooth. 
2. Add the garlic, peppers, liquid smoke, Worcestershire sauce, hot sauce, and lemon juice. Stir until smooth.
3. Add brown sugar. Stir until smooth.
4. Stirring constantly, keep at a low simmer for 10 minutes.

Jimi helped with the cans

Stew

1. In a very large stock pot (I used a 12 quart stockpot to be on the safe side), melt margarine over low heat. Add the potatoes, onions, vegetable broth (or water and bouillon), and the veggie meat. Bring to a rolling boil, stirring occasionally. 
2. Add the can of peas with its liquid, the butter beans, the two cans of corn, the liquid smoke, and the sauce. Cover.
3. Cook at a low simmer for 2 hours, stirring occasionally. Serve hot, and enjoy!

Spicy Rice Bake with Collard Greens, Black-Eyed Peas, and Sweet Potato

I have a couple of confessions to make. I suppose I should get the big one out of the way first. I'm a Southern girl, born and raised in Georgia... but I cannot stand the taste of black-eyed peas. Unfortunately, it's a Southern tradition (and maybe elsewhere too) to eat them on New Years Day. Before I moved out on my own, I would just suck it up and eat them however they were prepared and never touch them again the rest of the year, but now that I'm doing (most of) the cooking, I've taken to dressing them up however I can... and never touching them again the rest of the year. I found this recipe because I wanted my peas and the required greens for the day, also a tradition, to be an (almost) one-dish meal.

My second confession is, you know how sometimes you're following a recipe step-by-step, and it gets to one ingredient, and you look at the amount and go 'no way' but do it anyway? Yeah, I did that with this, with the cayenne pepper. Next time, I'm halving it. It's very delicious, but my stomach did not thank me and my eyes watered. Oh, it was good, though.

Spicy Rice Bake with Collard Greens, Black-Eyed Peas, and Sweet Potato
A recipe by Vegetarians of Washington

Ingredients

• 2 Tablespoons of olive oil
• 1 medium onion, diced
• 1/2 teaspoon of sea salt
• 6-8 cloves of garlic, minced
• 1 sweet potato, peeled and cut into 1/2 cubes (I like triangles better, but it makes no difference)
• 6 large collard leaves, rinsed and large ribs removed, torn into 1/2" sections (I guestimated this to be about 2 cups)
• 1 1/2 cups of brown rice
• 1 can of black-eyed peas, rinsed well and drained
• 6 cups of boiling water
• 1/2 teaspoon of cayenne pepper 
• 1/4 cup of tamari or soy sauce
• 1 Tablespoon of balsamic vinegar

Roo helped by napping
while it baked

Directions

1. Preheat oven to 350°F/180°C.
2. Heat oil in large skillet over medium heat. Add onion and salt, and saute for about 2 to 3 minutes, until onions begin to soften. Add garlic and saute until onion is almost translucent, about another 2 to 3 minutes. 
3. Add the sweet potatoes and collards. Continue to saute until collards are bright green and wilted, about another 5 minutes. Do not let the greens become dark green.
4.  Place rice and black-eyed peas in a 9x13 baking pan. Add the sweet potato mixture and cayenne pepper and mix well. Pour 6 cups of boiling water, the tamari (or soy sauce), and the balsamic vinegar into the baking dish and mix carefully. Cover tightly with foil and bake for 1 1/2 hours (90 minutes), until rice and peas are tender. Stir gently and serve hot.