i'm cooking the veggies and valuing myself! (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
themeletor) wrote2009-04-22 12:30 am
themeletor) wrote2009-04-22 12:30 am
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don't you ever dream of someplace better where the light shines brighter?
HAPPY EARTH DAY!!!!!!!
here, have a green (and brown) delicious Earth Day soup recipe!
basically a variation on everybody's favorite potato and kale soup (caldo verde). not as good as![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
fairestcat's (or, what I've heard about Cat's), but pretty freaking wicked and incidentally 100% vegan. omnomnom. try it! (btw, lentils aside (because they were free) this HUGE POT OF SOUP cost me a whopping $6.50. can you say frugal?)
you will need:
2 large russet potatoes
1 large sweet onion
1 bunch kale
2 heads garlic
3 tomatillos
1 small-to-middling bunch scallions
1-2 cups lentils (this depends, obviously, on how lentil-y you like your soup. remember: they expand!)
8-10 cups veg stock (or meat stock, or water)
2 serrano chiles (or more, or fewer, as you like it)
some beer or white wine or something
salt (this dish really likes smoked salt, fyi)
pepper
cumin (eh, maybe 2 teaspoons ground)
REGARDING LENTILS: I used a cup of french green lentils and a cup of black beluga lentils because both are goodies I liberated from ONF's bulk overage. while both can be hard to find (belugas being particularly rare), I would definitely recommend one or both over your regular smushy brown lentils. greenies and belugas hold up through cooking and won't give you that old-school babyfood mushy stuff. even so, you can definitely use common lentils -- just make doubly sure not to overcook them.
1. dice everything to the soup size that you like, with the exception of the garlic (run this through a coarse chop), the kale (cut the stems out and chop into inch-ish strips) and the chiles (slice these in rounds or oblongs).
2. in a large soup pot heat oil and lightly brown one head of chopped garlic. throw in kale and turn well to combine, seasoning liberally with salt (smoked if you have it). when kale gets bright and begins to wilt turn heat to low, cover, and let sit for 2-3 minutes. remove from heat.
3. dump kale out of the pot, making sure to get all the little bits of garlic out as well. you can rinse the pot here if you want, I guess, but I didn't feel like it. rinsing is always a flavor loss D:
4. heat more oil and brownify the rest of the garlic, then add in the onions. saute until onions go translucent and begin to gain a smidgen of color, then add potatoes and tomatillos. continue to saute just until potatoes start to stick to the bottom of the pot.
5. deglaze with 1/2 cup of wine, beer, or water. add lentils, stock, and sliced chiles. season with cumin, salt (again, smoke 'em if you got 'em) and black or white pepper. cover and simmer for 20-30 minutes (until lentils are done but remain al dente).
6. throw in the scallions and the kale-garlic combo. taste, season once more if necessary, and serve, preferably with a big chunk of crusty bread. WOO!
also, TOMORROW IS EARTH DAY! KICK OFF YOUR SHOES! PLANT A TREE! I HAVE THE WHOLE DAY OFF; IT IS GOING TO BE SO AWESOME!!!
here, have a green (and brown) delicious Earth Day soup recipe!
basically a variation on everybody's favorite potato and kale soup (caldo verde). not as good as
fairestcat's (or, what I've heard about Cat's), but pretty freaking wicked and incidentally 100% vegan. omnomnom. try it! (btw, lentils aside (because they were free) this HUGE POT OF SOUP cost me a whopping $6.50. can you say frugal?)you will need:
2 large russet potatoes
1 large sweet onion
1 bunch kale
2 heads garlic
3 tomatillos
1 small-to-middling bunch scallions
1-2 cups lentils (this depends, obviously, on how lentil-y you like your soup. remember: they expand!)
8-10 cups veg stock (or meat stock, or water)
2 serrano chiles (or more, or fewer, as you like it)
some beer or white wine or something
salt (this dish really likes smoked salt, fyi)
pepper
cumin (eh, maybe 2 teaspoons ground)
REGARDING LENTILS: I used a cup of french green lentils and a cup of black beluga lentils because both are goodies I liberated from ONF's bulk overage. while both can be hard to find (belugas being particularly rare), I would definitely recommend one or both over your regular smushy brown lentils. greenies and belugas hold up through cooking and won't give you that old-school babyfood mushy stuff. even so, you can definitely use common lentils -- just make doubly sure not to overcook them.
1. dice everything to the soup size that you like, with the exception of the garlic (run this through a coarse chop), the kale (cut the stems out and chop into inch-ish strips) and the chiles (slice these in rounds or oblongs).
2. in a large soup pot heat oil and lightly brown one head of chopped garlic. throw in kale and turn well to combine, seasoning liberally with salt (smoked if you have it). when kale gets bright and begins to wilt turn heat to low, cover, and let sit for 2-3 minutes. remove from heat.
3. dump kale out of the pot, making sure to get all the little bits of garlic out as well. you can rinse the pot here if you want, I guess, but I didn't feel like it. rinsing is always a flavor loss D:
4. heat more oil and brownify the rest of the garlic, then add in the onions. saute until onions go translucent and begin to gain a smidgen of color, then add potatoes and tomatillos. continue to saute just until potatoes start to stick to the bottom of the pot.
5. deglaze with 1/2 cup of wine, beer, or water. add lentils, stock, and sliced chiles. season with cumin, salt (again, smoke 'em if you got 'em) and black or white pepper. cover and simmer for 20-30 minutes (until lentils are done but remain al dente).
6. throw in the scallions and the kale-garlic combo. taste, season once more if necessary, and serve, preferably with a big chunk of crusty bread. WOO!
also, TOMORROW IS EARTH DAY! KICK OFF YOUR SHOES! PLANT A TREE! I HAVE THE WHOLE DAY OFF; IT IS GOING TO BE SO AWESOME!!!
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