Wednesday, 19 September 2012
NCR Stew with vegan parmesan - and springtime photos
Kale Quinoa and Black Bean Soup and Sweet Potato Corn and Kale Chowder.
The resulting soup wasn't brilliant. In fact I might not have posted it if not for the vegan parmesan. It enhanced the soup like the knitting brightens the above tree. Merely giving you a work in progress soup seems mean so I am also sharing some random photos.
Dr Who had fun with Dinosaurs on a Spaceship. Meanwhile on Planet Earth we have dinosaurs on a bicycle. What better mural to have on the wall of a bike shop!
freezer scraps stock.
I'd like to say that home made stock made sure that soup was a success. Unfortunately no! I overcooked the cabbage, beans and quinoa. (What a waste of hard-to-find black beans!) The components all became too much mush rather than interesting textural elements. In the recipe below I have made some changes to try and made amends. I have called it a stew even though it was really meant to be a soup.
I am sending this soup to Lisa for No Croutons Required. This month the theme is vegan soups or salads. I fear this month's offering is not as fine as last months which was awarded a prize by Jacqueline. (Thanks Jac and Lisa.)
Previously on Green Gourmet Giraffe:
One year ago: PPN: Meaty Cauliflower and Walnut Lasagne
Two years ago: Green Tambourine Cafe
Three years ago: Simple Feta and Tomato Supper
Four years ago: Pudla – for when your team lets you down!
Kale Potato and Quinoa Stew
Inspired by Whitely Creek and Whole Foods
2-3 tsp olive oil
1 onion, chopped
2 carrots, diced
1 parsnip, diced
2 stalks of celery, finely chopped
1/4 cabbage, finely sliced
6 cups vegetable stock
4 medium potatoes, chopped
2 medium sweet potatoes, chopped
1 generous tbsp tomato paste
2 tsp dried wild garlic (or 2 crushed garlic cloves)
1 tsp smoked paprika
1/2 tsp pepper
2/3 cup dried quinoa
bunch of kale, chopped
1 tin black beans, rinsed and drained
1 tin borlotti beans, rinsed and drained
Heat olive oil on medium heat in a stockpot. Fry onions, carrots, parsnip and celery for about 5 minutes. Add cabbage and cook another 5 minutes. It should be translucent but not cooked through.
Add vegetable stock, potatoes, sweet potatoes, tomato paste, garlic, smoked paprika and pepper. Simmer for 5 minutes. Add quinoa and kale. Simmer for about 20 minutes until quinoa is cooked.
Stir through beans and heat through. Check seasoning and adjust to taste. Serve with vegan parmesan.
Adapted from Let Them Eat Vegan
1/2 cup raw almonds
1 tbsp sesame seeds
1 tbsp nutritional yeast flakes
1 tbsp lemon juice
1/4 tsp sea salt
Finely chop almonds in the food processor. Mix with remaining ingredients. Dry fry on a non stick frypan for about 5-10 minutes or until lightly golden (but not brown).
On the Stereo:
A Secret History: the best of the Divine Comedy