Wednesday, October 03, 2007

Chickpea and Rice Soup


Riffing on a recipe on the PPK blog (part of the upcoming Veganomicon), which I've already pre-ordered, I'm making the following Soup:

1 Onion
A splash of olive oil
1 cup of carrots
1 8 oz. pkg. of crimini mushrooms
1/2 t. celery seeds
1 t. thyme
a pinch of rosemary (crushed)
2 T. mirin
1/3 c. miso
4 c. veggie broth
2 c. or more, water
1 can of chickpeas
2 cups cooked rice (I had some leftover--you can see on Isa's blog, she uses soba noodles)
1 pkg. frozen spinach.

Saute onions, add carrots, mushrooms, herbs, cook until onions are translucent. Add mirin, miso, broth and water. Add chickpeas. Cook until carrots are fork-tender. 20 minutes before serving, add rice and spinach. Season to taste with salt and pepper.

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Yummy Miso-Baked Tofu

Made this last night--it was delicious! I would make it again, but I'd omit half of the soy sauce. Also, we didn't broil it, we baked it at 450 for twenty minutes. It was perfect. The ingredients are all things you probably have in your kitchen, and it was *very* quick to make. I served it with steamed delicata squash and rice.