This year Mardi Gras came before Valentine’s Day, and apparently in Louisiana that means Ya Ka Mein. National treasure Joni Marie Newman whipped up her own insanely gorgeous bowl that includes tofu deviled eggs—in a soup!—and savory seitan chunks in a special broth, and which seems like a much tastier tradition than “drinking hurricanes until your shirt comes off.” Not that we know anything about being stupid on Mardi Gras. Happy Ash Wednesday, everyone!
Vegan Clam Chowder in a Bread Bowl SAID GODDAMN.
This is so exciting! Who will be the superhero tomorrow? Who is your favorite superhero? I think mine is She-Ra (and I know Radio Waves will agree with me!). Does She-Ra count as a superhero? I also liked Super Girl. That movie was cray. She was all, fuck glasses, “I’m a mousy brunette! I’m a sexy blonde!” Yeah, that was great.
There is a famous story in my family from when I was a kid where I guess I felt like there were no female superheroes that really spoke to me, so I put on a cape/blanket, jumped off the couch and declared, “WOMAN MAN!” Oh, little Megan.
It’s VEGAN LASAGNA SOUP. This combines my two great loves, lasagna and soup, into one mega-dish of culinary superiority. If this dish were a person, she’d be the prettiest AND the smartest and really funny and probably a great lay. So, me!
Saturday is National Soup Swap Day! I know it’s kind of last-minute to tell you about it but since when did we claim to be responsible or punctual? Tell your friends to drop all their plans (you know they were just drinking wine and streaming Game of Thrones anyway), cook up six quarts of kick-ass vegan soup (Love Soup has bomber recipes), and get their butts into your living room.
You’re gonna need at least six friends for this to work right, and let’s add that they must be competent vegan cooks, so scrape the bottom of the barrel and email that weird guy you met at a Meetup one time and just tell him it starts later than it does so you don’t have to sit alone with him.
Why bother? A freezer full of soup, that’s why. Work hard now and you can be lazy later. Also participating in National Anything days makes you a better American, and you probably could use a boost, right? Couldn’t we all.
Photo yoinked from Knox Gardner because hell yeah giant Earth Balance container!
Recipe: Popeye Soup! »
Ladies and gentlemen, may I present Popeye Dream Soup!!
It might be the most amazing soup I’ve ever eaten. I forgot to bring it to work for lunch today and I almost cried.
I was flipping through my new Friends of Animals magazine that they so nicely send to anyone who makes a donation (seriously, how nice is that?) and I stumbled upon this delicious-looking soup recipe.
I made it a few days later and OH DEAR ME I am in love! It is SO good. And it’s easy to make! Seriously! Don’t be afraid of the herbed oil part; I was, and it is super-easy: His directions are perfect, just follow them and it’s a breeze.
To be clear, chef Iyer is not a vegan chef BUT I WANT HIM TO BE and apparently his cookbooks have tons of veg-friendly recipes. Maybe someday he’ll make an all-vegan cookbook? Please, chef Iyer?! Pleeeeease???
Needless to say, I recommend making this immediately. And then invite me over.
Laura Yasinitsky is a writer, comic, waitress, and animal-lover based in New York City. She has appeared on Comedy Central’s Open-Mic Fight and writes for US Weekly’s Fashion Police. You can follow her silliness on Twitter @LaraYaz and read about her animal friendly adventures here.
Melted Snowman Soup from Cadry’s Kitchen! Oh boy, do I love this. Poor guy! First he got all melted, now he’s gonna get eaten! Bad day.
via Finding Vegan
Cookbook Reviews by Rachel: Love Soup »
This cookbook changed my life. Well, at least my cooking. The recipes in Anna Thomas’* 2009 Love Soup not only make dishes so good you’d sell your babies to eat more of them, but they demonstrate techniques and strategies that can make all your cooking better. It’s been one of my main go-to cookbooks for nearly three years. Even if you think you’re not into soup, this book will change your mind.
Case in point: the Roasted Turnip and Winter Squash soup I made the other night (those are roasted pine nuts floating in there; Thomas is big on garnishes). As usual, the recipe calls for roasting the key veggies before pureeing them into liquid ecstasy. Stellar trick! Everything tastes better roasted! This soup is divine!
This photo sucks because I took it with my iPad while eating leftovers in my cubicle. These soups don’t stick around long enough for pro-looking photography, pshaw.
Another trick she often recommends is to slowly brown onions until they’re caramelized and savory. This is so reliably delicious that I pretty much sneer now at any recipe with onions that doesn’t have you do this. Translucent, schmanslucent.
Roasting veggies, browning onions, and otherwise coddling your top-quality ingredients does take a while though, which why this is neither a weeknight nor a beginner book. But it’ll take your cooking to a new level without requiring you to go all kitchen-wench, either. Usually her extra steps (and the extra dishes to clean) are totally worth the effort and well explained. She might even convince you it’s worth making your own stock (it is).
All the Love soups are vegetarian. The majority are vegan and labeled as such; many more of them are a snap to adapt (leave out a garnish, or replace milk or butter).
Thomas organizes the recipes by season and relies mainly on what you should be able to get at the farmer’s market that time of year. That strategy makes the book especially useful to, say, someone with a CSA share in Berkeley. So often I’d get a veggie box and wonder, “What can I do with celery root, turnips, and leeks?” or whatever, and Thomas would have the perfect recipe using that exact combo of seasonal ingredients.
This book is best if you own an immersion blender. It’ll probably make you want to buy one. And a stock pot. And a CSA share. And you’ll want to move to California, though my mother in D.C. loves this book even more than I do, so that’s not actually a requirement.
Some family favorites: Caramelized Cabbage Soup (my mom has served this at Christmas dinner), French Lentil Stew with Roasted Carrot and Mint (to die for), and the cohort of Green Soups that involve pureeing things like kale, spinach, and chard (my husband is obsessed).
The non-soup recipes are less spectacular; I’ve made some of her breads, but that’s not her strong suit.
Final Verdict: A fantastic staple for the kitchen library.
Overall Rating: A
Level of difficulty: Intermediate
Best for: Any home cook willing to put a couple hours into making something bomber, especially those who like cooking seasonally.
*For those of you following along at home, why yes indeed, that is the same Anna Thomas who wrote The Vegetarian Epicure back in the olden days. Ten bonus points for you!
Tomato Basil Soup with Focaccia Grilled Cheese Sandwiches from totally awesome blog, Vegan Yack Attack! I think dipping bread in soup is one of the finest activities in the world. Promote that bread to a focaccia grilled cheese? BLAMMO! You’re living the life! You know, THEE life.
Tomato soup and grilled cheese is the ideal winter snack. And it makes me feel like I’m some sort of frontier settler like the American Girl doll I had, Kirsten (I always wanted Samantha though). Boy! What a hustle the American Girl dolls were. My doll’s clothes used to cost more than mine! I was driven to stealing money from my brother’s giant plastic Coca-cola bottle coin bank to buy those expensive doll dresses. I was a junkie! But then my brother caught me one day and it was so embarrassing. We had an American Girl intervention.
Vegan MoFo: Everything Stew »
Do you guys love my decorating skills? I know you do.
Those of you who were aghast at my suggestion last week to have a cupcake, possibly for breakfast, will be glad to know that a stew like this is as healthy as it gets. I used the Food Not Bombs technique of putting basically everything you have into it and simmering until everything is way overcooked. I swear it’s good. It’s also economical.
2 cloves of garlic (or more, if you’re nasty like me)
vegetable broth or water
every vegetable you have, especially if it’s in danger of going bad
some cooked beans
whatever spices you like, particularly salt and pepper
a fake meat product of some kind (optional)
In a big ol’ stockpot, saute onions and “hard” vegetables—to me this means peppers, carrots, celery and the like—for 8-10 minutes until soft. Crush or chop garlic and add to the pot, along with a bunch of spices (thyme, salt, pepper, rosemary, marjoram…). Stir and saute for a few seconds until you can smell the delicious smell of cooking garlic. Add the softer veggies (zucchini, broccoli, and so on) and saute for a while. Pour water or broth into the pot until everything is just barely covered. Add beans and fake meat if using, then bring to a boil. Once it’s boiling, reduce the heat and simmer to your heart’s content. Taste and adjust spices. Serve on top of rice or quinoa, and/or with a side of crusty bread if you can afford it.