Monthly Archives: May 2012
Dreena Burton’s latest book,Let Them Eat Vegan: 200 Deliciously Satisfying Plant-Powered Recipes for the Whole Family,* is indeed a satisfying addition to the growing list of a vegan pro. When I was the mother of two young children, the best I could eke out was The Vegetarian 5-Ingredient Gourmet,* a book for beleaguered cooks in which […]
Inspired by the classic compatibility of spinach and chickpeas, this soup is not traditional to any cuisine, but rather an offbeat concoction. Fine noodles make it fun! The aroma that will permeate your kitchen as this cooks is most enticing. Photos by Hannah Kaminsky.
This is a variation on a classic Italian vegetable soup (or sometimes stew) called ribollita. This one includes potatoes, eggplant, carrots, and zucchini, among others; feel free to vary the vegetables according to season.
If you love lentil soup, you’re sure to enjoy this one, in which flavorful lentils contrast with tiny shell pasta. Tomatoes, spices, and wine add to the flavor of this hearty meal in a bowl. Serve with a crusty bread and a big green salad. Photos by Hannah Kaminsky.
In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a […]