Grandma’s chicken-y noodle soup
This soup is just the thing if you or someone you love is feeling under the weather. A gently seasoned, golden broth is accented with fresh vegetables, herbs, and pasta for a perfect bowl of comfort.
YIELD 5 cupsSERVING 1 cupPREP 10 minsCOOK 20 mins
2 oz. (55g) spaghetti or fettuccine, broken into small pieces
1 TB. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 large carrot, cut in 1/4-in. (.5cm) dice (3/4 cup)
1 or 2 medium stalks celery, cut in 1/4-in. (.5cm) dice (3/4 cup)
1 small parsnip, cut in 1/4-in. (.5cm) dice (1/2 cup)
1 clove garlic, minced
1 tsp. kosher salt
4 cups Golden Chicken-y Stock or vegetable stock
1 tsp. nutritional yeast
1/2 tsp. reduced-sodium tamari
1/4 tsp. freshly ground black pepper
1 TB. finely chopped fresh Italian flat-leaf parsley
1 TB. finely chopped fresh dill
1Bring a medium pot of salted water to a boil over high heat, add spaghetti, and cook according to the package directions until pasta is al dente (cooked but firm to the bite). Drain, rinse with cold water, and set aside.
2In a large saucepan over medium-high heat, heat extra-virgin olive oil. Add onion, reduce heat to medium, and cook, stirring frequently, for 5 to 10 minutes or until onion is golden and softened.
3Add carrot, celery, parsnip, garlic, and kosher salt, and cook for 3 minutes.
4Stir in Golden Chicken-y Stock, nutritional yeast, tamari, and black pepper. Increase heat to high, bring to a boil, reduce heat to medium, and simmer for 10 minutes.
5Stir in spaghetti, and cook for 1 more minute.
6Stir in Italian flat-leaf parsley and dill, and serve immediately.
For Hearty Chicken-y and Rice Soup, add 1 cup shredded or cubed seitan when you add vegetable stock, and use 2 cups freshly cooked rice instead of cooked pasta. Once you’ve added your starch, serve immediately, or it will “drink” up all the stock. If you’re making this in advance, or you’re planning to freeze a batch, add pasta or rice just before serving. If you don’t have time to make homemade stock, choose a low- or no-salt boxed vegetable stock over bouillons or pastes, as these are salty and frequently unpleasant tasting.
Ginger kale soup
The flavors of this soup are perfect—just enough ginger and garlic to stand up to the hearty kale and shiitakes, but light and gentle enough for someone who isn’t feeling well.
YIELD 10 cupsSERVING 1 or 2 cupsPREP 10 minsCOOK 25 mins
1 TB. sesame oil
1 (2-in.; 5cm) piece fresh ginger, peeled and finely chopped (2 TB.)
3 cloves garlic, peeled and finely chopped
4 scallions, thinly sliced, white and green parts separated
1 large carrot, peeled and thinly sliced
2 large stalks celery, thinly sliced
8 cups vegetable stock
1 tsp. tamari
4 dried shiitake mushrooms, rinsed well
6 oz. (170g) fresh shiitake mushrooms, stems removed, and thinly sliced
8 leaves lacinato kale, stemmed and sliced into thin ribbons
Juice of 1 lemon (2 TB.)
1 tsp. Sriracha, or to taste (optional)
2 cups cooked basmati or jasmine rice
1In a medium saucepan over medium-high heat, heat sesame oil. Add ginger, garlic, and white parts of scallions, and stir for 1 minute.
2Add carrot and celery, and stir for 1 minute.
3Add vegetable stock, tamari, and dried shiitake mushrooms, and simmer soup for 15 minutes.
4Add fresh shiitake mushrooms and kale, and simmer, covered, for 5 minutes.
5Remove dried shiitake mushrooms (compost them, or save them in the freezer for stock), and remove the pan from heat. Add lemon juice and a little Sriracha (if using).
6Divide basmati rice among 4 bowls, and ladle soup over top. Garnish each bowl with reserved green scallion slices, and serve.
This soup is perfect for a winter cold. Ginger is a natural anti-inflammatory and painkiller; garlic has antibiotic properties; and shiitakes are valued for their immune system support, iron, and B vitamins and are used in Eastern medicine to cure headaches. Scallions and kale are rich in phytonutrients and help cleanse the blood, while rice is gentle on an upset stomach.
Mushrooms
The chewy texture and umami flavor of mushrooms—from simple white button mushrooms, to heartier cremini (baby bella) and portobello, to delicate chanterelles, to full-flavored varieties such as hen of the woods—easily stand in for meat. Benefits Anti-inflammatory, promote good gut bacteria, anticancer properties, good source of vitamin D. Uses Choose fresh mushrooms free of dried ends. Eat fresh in salads, cooked in dishes, or whole in burgers. Recipes Truffled mushroom pâté; Bánh mì portobello burgers; Mushroom, spinach, and shallot quiche; Oyster mushroom po’boys; Mushroom barley soup.
Mushroom barley soup
Fortifying Polish mushroom barley soup, or krupnik, contains fresh and dried mushrooms, pearl barley, and root vegetables. Dried borowik mushrooms lend an authentic flavor if you can find them. Otherwise, try porcini or dried forest mix mushrooms.
YIELD 10 cupsSERVING 2 cupsPREP 20 minsCOOK 70 mins
9 cups vegetable stock
1 oz. (25g) dried borowik, porcini, or forest mix mushrooms
2 TB. grapeseed oil
2 large yellow onions, finely chopped (3 cups)
4 small stalks celery, finely chopped (1 cup)
2 small carrots, finely chopped (1 cup)
3 cloves garlic, finely chopped
12 oz. (340g) button mushrooms, thinly sliced
3/4 cup pearl barley
4 medium yellow potatoes (such as Yukon gold), peeled and cut in 1/2-in. (1.25cm) dice
1 bay leaf
4 TB. finely chopped fresh Italian flat-leaf parsley
1 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper
Juice of 1/2 medium lemon (1 TB.)
1In a small saucepan over medium heat, bring 1 cup vegetable stock to a simmer.
2Rinse dried mushrooms, place in a small bowl, and pour hot stock over top. Set aside to soften for 10 minutes.
3When mushrooms are softened, lift them out of stock, gently agitating to loosen any remaining soil, and lightly squeeze dry and finely chop. Reserve mushroom soaking liquid.
4In a large, heavy soup pot over medium heat, heat grapeseed oil. Add yellow onions, celery, and carrots, and cook, stirring frequently, for 10 minutes.
5Add chopped dried mushrooms, garlic, and button mushrooms, and cook for 5 minutes.
6Line a fine-mesh strainer with cheesecloth, and pour reserved mushroom soaking liquid through the strainer into the soup pot. Add remaining 8 cups vegetable stock, increase heat to high, and bring to a boil.
7Stir in pearl barley, yellow potatoes, bay leaf, 2 tablespoons Italian flat-leaf parsley, kosher salt, and black pepper. Reduce heat to medium-low, and cook for about 45 more minutes or until barley and vegetables are tender.
8Remove soup from heat, and remove bay leaf. Stir in lemon juice and remaining 2 tablespoons Italian flat-leaf parsley, taste to see if soup needs more salt, and serve hot. Soup will keep in the refrigerator for up to 5 days.
If you’re making a big batch of soup for the freezer, leave out the potato (which will become mealy when thawed) and increase the barley by 1/2 cup. The soup will keep for up to 3 months when frozen in an airtight container. Don’t forget to leave 1 inch (2.5cm) headspace to account for expansion when the soup freezes.
Curried cauliflower coconut soup
Creamy cauliflower is accented with warm spices, coconut milk, and fresh lime juice in this soup. The sunny color and bright flavors make it the perfect choice to simmer on a rainy afternoon.
YIELD 8 cupsSERVING 1 cupPREP 10 minsCOOK 20 mins
1 TB. grapeseed oil
1 medium yellow onion, finely chopped
1 large carrot, finely chopped (3/4 cup)
2 medium stalks celery, finely chopped (1/2 cup)
1 clove garlic, minced
1 tsp. kosher salt
1 medium head cauliflower, cut into florets (about 4 or 5 cups)
4 cups vegetable stock
1 (15-oz.; 420g) can full-fat coconut milk
1 tsp. curry powder
1/2 tsp. sambal oelek (chili garlic paste)
Juice of 1/2 lime (1 tsp.)
Fresh cilantro leaves
1In a medium soup pot over medium-high heat, heat grapeseed oil. Add yellow onion, carrot, celery, garlic, and kosher salt, and cook, stirring gently, for about 5 minutes or until onion is softened.
2Add cauliflower and vegetable stock. Reduce heat to medium-low, cover, and cook for about 10 minutes or until cauliflower is tender.
3Stir in coconut milk, curry powder, and sambal oelek, and cook for 2 more minutes.
4Remove from heat, and stir in lime juice.
5Using an immersion blender, purée soup until smooth, or transfer in batches to a blender to purée. Serve immediately, garnished with a few whole cilantro leaves.
If you have Jamaican or West Indian curry power, use it in this soup. Island curries contain allspice rather than cardamom like Indian curries do. The allspice gives this soup a warm, gentle curry flavor that works well with the sweet, nutty flavors of cauliflower and coconut milk. Indian curry makes a soup that’s sharper tasting but still very good.
Smoky white bean and tomato soup
Protein-packed white beans are cooked with garlic and fragrant rosemary and enhanced with tomatoes, smoked sea salt, and aromatic vegetables in this easy soup. Soak the beans for at least 6 hours beforehand to shorten the cook time and produce creamy, evenly cooked beans.
YIELD 12 cupsSERVING 1 or 2 cupsPREP 10 minsCOOK 40 to 60 minutes
2 cups dry great northern beans or other small white beans, soaked 6 hours or overnight
8 cups vegetable stock or filtered water
4 cloves garlic, thinly sliced
1 TB. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme or 1/2 tsp. dried
1/4 cup tomato paste
1 tsp. smoked sea salt
1 tsp. kosher salt
1 large yellow onion, chopped (about 11/2 cups)
4 small stalks celery, cut in 1/4-in. (.5cm) dice (1 cup)
1 (28-oz.; 800g) can diced tomatoes, with juice
1/4 cup plus 2 TB. extra-virgin olive oil
1/4 tsp. crushed red pepper flakes
1/4 tsp. freshly ground black pepper
1 TB. apple cider vinegar
1Drain soaked great northern beans, rinse well, and place in a large soup pot. Cover with vegetable stock, add garlic, rosemary, and thyme, and bring to a boil over high heat. Reduce heat to a simmer, and cook, partially covered, for 30 minutes. Taste beans for tenderness; they should be almost completely cooked but slightly al dente at this point. If not, cook for 10 to 15 more minutes.
2Place tomato paste in a small bowl, and ladle in a little of the hot stock. Stir well, and add tomato paste mixture, smoked sea salt, kosher salt, yellow onion, celery, tomatoes with juice, 1/4 cup extra-virgin olive oil, crushed red pepper flakes, and black pepper. Increase heat to high, and return to a boil. Reduce heat to medium-low, and simmer, uncovered, for 30 minutes or until beans are completely tender.
3Remove from heat, and stir in apple cider vinegar and remaining 2 tablespoons olive oil. If desired, remove 1/2 cup soup to a blender, purée, return to the pot, and stir (or use an immersion blender to purée slightly). Serve hot. Soup will keep in the refrigerator for several days and can be frozen for up to 3 months.
Black pepper
The success of this recipe relies on the flavor the beans both absorb and create as they cook. Be sure your beans are fresh and well soaked for best results. “Old” beans can take forever to cook. Canned beans won’t provide the same result. However, if you must have them, reduce the water to 8 cups, and combine the beans, water, tomatoes, vegetables, extra-virgin olive oil, and spices, and simmer for about 20 minutes or until vegetables are tender.
Classic vegetable soup
This comforting soup comes together very quickly. With one spoonful of this flavorful tomato vegetable broth full of chunky veggies and alphabet pasta letters, you’ll instantly be transported back in time. Add a peanut butter and jelly sandwich for the perfect nostalgic lunch!
YIELD 8 cupsSERVING 1 cupPREP 10 minsCOOK 20 mins
3/4 cup alphabet pasta
1 tsp. grapeseed oil
1 medium yellow onion, finely chopped
2 large stalks celery, finely chopped (1/2 cup)
1/4 large red bell pepper, finely chopped (1/4 cup)
1 clove garlic, minced
1 tsp. kosher salt
1/4 tsp. ground allspice
4 cups vegetable stock
2 cups tomato-vegetable juice
2 cups frozen mixed vegetables (green beans, peas, carrots, corn)
Juice of 1/2 lemon (1 TB.)
1Bring a pot of water to a boil over medium-high heat, add alphabet pasta, and cook according to the package directions. Drain and set aside.
2In a medium soup pot over medium-high heat, heat grapeseed oil. Add yellow onion, celery, red bell pepper, garlic, and kosher salt, and cook, stirring frequently, for about 5 minutes or until softened.
3Add allspice, vegetable stock, tomato-vegetable juice, and frozen mixed vegetables, and bring to a boil. Reduce heat to medium, and cook, partially covered, for 10 minutes.
4Stir in cooked pasta and lemon juice, cook for 1 minute or until pasta is heated through, and serve.
This soup is very mild in flavor, making it perfect for children, for whom complex flavors are overwhelming and sometimes unpleasant. If you want a more grown-up version, add as many fresh vegetables as you like, use black pepper and hot sauce, or add more spices to the pot when you sauté the veggies.
Tomato rice soup
There’s nothing nicer on a cold day than a bowl of hot tomato rice soup. This gently spiced comfort food classic comes together quickly but tastes like it simmered all day. Make a double batch, and put some in the freezer for easy meals later.
YIELD 8 cupsSERVING 1 cupPREP 10 minsCOOK 20 mins
3 TB. extra-virgin olive oil
2 medium leeks, thinly sliced (4 cups)
1 large carrot, finely chopped (3/4 cup)
4 medium stalks celery, finely chopped (1 cup)
2 cloves garlic, finely chopped
1 tsp. kosher salt
1 tsp. sweet Hungarian paprika
1/2 tsp. freshly ground black pepper
1/4 tsp. smoked paprika
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 bay leaf
1 (28-oz.; 800g) can plum tomatoes, with juice, crushed by hand
4 cups vegetable stock or filtered water
1/2 cup white basmati rice
1/4 cup dry white wine
1/2 tsp. hot sauce (optional)
1In a medium soup pot over medium-high heat, heat extra-virgin olive oil. Add leeks, carrot, and celery, and cook for about 5 minutes or until leek is reduced and softened.
2Add garlic, kosher salt, sweet Hungarian paprika, black pepper, smoked paprika, allspice, cloves, and bay leaf, and stir for 1 minute.
3Add crushed tomatoes with juice and vegetable stock, bring to a boil, and stir in white basmati rice. Reduce heat to medium, cover, and cook, stirring occasionally, for 15 minutes or until rice is tender.
4Remove bay leaf, and stir in white wine and hot sauce (if using). Serve immediately, or freeze in an airtight container for up to 3 months.
If you prefer the added fiber and nutritional value of brown rice, you can replace the white basmati rice with 1 cup cooked brown rice, added during the last 5 minutes of cooking.
Mushroom and cabbage borscht
This sweet and sour Ukrainian standard is made throughout Eastern and Central Europe with many variations. It’s equally good served steaming hot in cold weather as it is chilled and topped with a dollop of plant-based sour cream on a warm summer day.
YIELD 10 to 12 cupsSERVING 1 or 2 cupsPREP 10 minsCOOK 70 mins
4 small beets
1 TB. plus 1 tsp. grapeseed oil
2 medium yellow onions, halved and thinly sliced
2 medium carrots, thinly sliced
3 large stalks celery, thinly sliced
1 (10-oz.; 285g) pkg. white button mushrooms, thinly sliced
1 TB. sugar
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 TB. tomato paste
8 cups mushroom stock
1 small head savoy cabbage, shredded (about 6 cups)
2 TB. freshly squeezed lemon juice, or apple cider vinegar
1/4 cup finely chopped fresh dill
1Preheat the oven to 400°F (200°C).
2Scrub beets, but do not peel. Roast beets on a baking sheet lined with parchment paper for about 30 minutes or until tender. Cool slightly, peel, and cut into 1/4-inch (.5cm) dice. (Beets can be roasted 1 day in advance.)
3In a large soup pot over medium-high heat, heat remaining 1 tablespoon grapeseed oil. Add yellow onions, carrots, celery, button mushrooms, sugar, and kosher salt. Cook, stirring frequently, for 5 to 10 minutes or until onions are softened and vegetables begin to color.
4Stir in black pepper and tomato paste. Add mushroom stock and reserved beets. Increase heat to high, bring to a boil, and stir in savoy cabbage. Reduce heat to medium-low, and cook, partially covered, stirring occasionally, for about 30 minutes or until cabbage is tender.
5Remove from heat, stir in lemon juice and fresh dill, and serve. Leftovers will keep in the refrigerator for 3 days and can be served hot or cold.
When you have time to cook a full meal, make a double batch and freeze it. I love taking a quart of soup or pasta sauce out of the freezer in the morning, knowing all I have to do when I come home from work is cook some pasta or heat my soup, and toss together a green salad.
Split-pea soup
Smoked sea salt is the secret to creating the smoky flavor that characterizes an excellent pea soup. This split-pea soup is thick, but not too thick, and perfectly seasoned with a long-cooked flavor.
YIELD 12 cupsSERVING 1 or 2 cupsPREP 15 minsCOOK 40 to 60 mins
4 cups split peas (green, yellow, or a mix of both, about 11/2 lb.; 680g)
2 TB. extra-virgin olive oil
1 large yellow onion, chopped (about 11/2 cups)
2 medium carrots, cut in 1/4-in. (.5cm) dice (1 cup)
4 medium stalks celery, cut in 1/4-in. (.5cm) dice (1 cup)
2 cloves garlic, minced
1 tsp. smoked sea salt
1/2 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. crumbled dried sage
6 cups vegetable stock
4 to 6 cups filtered water
Pinch cayenne
Pinch crushed red pepper flakes
1/4 tsp. freshly ground black pepper
1/4 cup dry white wine
Juice of 1 lemon (2 TB.)
1Pick over split peas, removing any small stones or debris. Rinse well, and set aside.
2In a large soup pot over medium-high heat, heat extra-virgin olive oil. Add yellow onion, carrots, celery, garlic, smoked sea salt, kosher salt, thyme, and sage. Reduce heat to medium, and cook, stirring frequently, for 5 minutes or until vegetables are softened.
3Add split peas, vegetable stock, 4 cups filtered water, cayenne, and crushed red pepper, and cook, stirring frequently, for about 30 more minutes or until peas are mushy and broken down.
4Stir in black pepper, white wine, and lemon juice. Remove from heat, and purée with an immersion blender or in batches in a blender. Add more water if needed to thin to desired consistency, and taste and add more kosher salt or black pepper if necessary.
5Serve hot. Pea soup will keep in the freezer in an airtight container for up to 3 months.
Split green peas
While your soup is simmering, make Croutons. Preheat the oven to 400°F (200°C). Cut 3 or 4 slices of rye or pumpernickel bread into 1/4-inch (.5cm) cubes. Melt 2 tablespoons plant-based butter and toss with bread, 1 pinch salt, and 1 pinch cayenne. Spread on a parchment paper–lined baking sheet, and bake, stirring frequently, for 10 minutes or until croutons are brown and crispy. Store leftovers in an airtight container for up to 1 week.
Creamy corn chowder
Almonds lend a creamy consistency to this delicious soup, which is brimming with potatoes, corn, and aromatic vegetables.
YIELD 8 or 9 cupsSERVING 2 cupsPREP 10 minsCOOK 20 mins plus overnight soak time
1 cup blanched almonds
2 TB. extra-virgin olive oil
1 large yellow onion, finely chopped (about 11/2 cups)
2 small stalks celery, finely chopped (1/2 cup)
1/2 medium red bell pepper, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 tsp. kosher salt
2 TB. all-purpose flour
6 cups light vegetable stock
3 large Yukon gold potatoes, peeled and cut into 1/4-in. (.5cm) dice (2 cups)
6 cups corn kernels (shucked from about 4 ears corn)
1 TB. plant-based butter
1 tsp. freshly squeezed lemon juice
1/2 tsp. hot sauce, such as Sriracha
1/4 tsp. freshly ground black pepper
1Soak almonds in cold water overnight.
2Discard water nuts soaked in, rinse nuts well, and drain. Set aside.
3In a large soup pot over medium heat, heat extra-virgin olive oil. Add yellow onion, and cook, stirring frequently, for 5 minutes.
4Add celery, red bell pepper, carrot, and kosher salt, and cook for 3 more minutes or until vegetables are softened and just beginning to color.
5Add all-purpose flour, and stir for 1 minute.
6Add vegetable stock, stirring vigorously to combine. Bring to a boil, and reserve 1 cup stock. Add Yukon gold potatoes and corn.
7In a blender, combine almonds and reserved vegetable stock, and blend until smooth. Stir almond mixture into soup, and simmer until potatoes are tender.
8Add plant-based butter, lemon juice, hot sauce, and black pepper. Serve immediately.
For Gluten-Free Corn Chowder, omit flour. When potatoes are tender, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth and stir into soup to thicken.
Beans and Legumes
Beans pack a lot of protein in a small package. Chickpeas are the basis of hummus, and many dried beans add nutrition to soups, stews, burgers, and more. When shopping for dried beans, buy them in bulk bins or in bags, and avoid broken or shriveled beans when possible. Soak dried beans overnight, or quick-soak them by boiling for 10 minutes and soaking for 1 hour. Rinse, drain, and proceed with the recipe.
Tom yum soup
Tom yum has an addictive flavor that’s tart, tangy, and spicy all at once, with the exotic flavors of lemongrass, galangal (Thai ginger), Kaffir lime, and plenty of hot chiles. It’s surprisingly comforting, wonderful to eat when you’re suffering from a cold.
YIELD 6 cupsSERVING 11/2 cupsPREP 15 minsCOOK 10 mins
2 large stalks fresh lemongrass
1 tsp. coconut oil or grapeseed oil
2 TB. finely chopped galangal or ginger
3 Kaffir lime leaves, fresh or frozen, or the zest of 1 medium lime
1 small fresh hot red chile pepper, such as Thai bird chile or Serrano, thinly sliced
2 tsp. sambal oelek (chili garlic sauce)
5 cups Golden Chicken-y Stock or vegetable stock
6 oz. (170g) white button mushrooms, sliced
1/4 lb. (115g) firm silken tofu, cut in 1/2-in. (1.25cm) cubes
2 TB. reduced-sodium tamari
Juice of 11/2 medium limes (2 TB.)
1/4 cup finely chopped fresh cilantro
1Peel tough outer layer from lemongrass stalks, and smash stalks with the flat side of your knife to tenderize. Chop finely.
2In a medium saucepan over medium-high heat, heat coconut oil. Add lemongrass, galangal, Kaffir lime leaves, hot red chile pepper, and sambal oelek, and stir for 1 minute.
3Add Golden Chicken-y Stock, button mushrooms, tofu, and tamari, and bring to a boil.
4Reduce heat to medium, and cook for 10 minutes or until mushrooms are tender.
5Remove from heat, remove and discard lime leaves, stir in lime juice and cilantro, and serve. Soup can be made 1 day in advance. Add lime juice and cilantro just before serving.
Tom yum is traditionally made with Thai chile paste, an ingredient that almost always contains shrimp paste or fish sauce. A quick online search yields dozens of recipes for homemade vegetarian versions of Thai chile paste, so if you like this recipe and want to create something more authentic, you can try making your own at home. If you don’t want a very spicy soup, add half of a 14-ounce (400g) can of full-fat coconut milk, and reduce the amount of sambal oelek to 1 teaspoon, or to taste. To reduce the heat factor more, you also can halve the fresh chile, sauté it, and remove it before serving.
Miso udon bowl
Miso soup makes a nourishing meal with the addition of mushrooms, tofu, tender baby spinach, and hearty udon noodles.
YIELD 8 cupsSERVING 2 cupsPREP 5 minsCOOK 20 mins
1 (8-oz.; 225g) pkg. udon noodles
4 cups kombu stock or vegetable stock
1 tsp. grapeseed oil
1 (4-oz.; 100g) pkg. shiitake mushrooms, stemmed and thinly sliced (about 11/2 cups)
1 (1-in.; 2.5cm) piece fresh ginger, finely grated (2 TB.)
1 clove garlic, minced
1 cup wakame (seaweed)
1/2 pkg. firm silken tofu, cut into 1/2-in. (1.25cm) cubes
2 TB. white (shiro) miso paste
1 (5-oz.; 140g) pkg. baby spinach
1Cook udon noodles in boiling water according to the package directions. Drain in a colander, rinse with cold water, and set aside.
2In a small saucepan over medium-high heat, heat kombu stock until simmering.
3In a medium saucepan over medium-high heat, heat grapeseed oil. Add shiitake mushrooms, and sauté for 1 minute.
4Add ginger and garlic, and sauté for 30 seconds. Add heated stock, bring to a boil, and reduce heat to a simmer. Stir in wakame and tofu, and cook for 5 minutes.
5Ladle 1/2 cup soup into a small bowl, and whisk in white (shiro) miso paste.
6Stir baby spinach and noodles into soup, and cook for 1 minute or until spinach is wilted. Remove from heat and stir in miso mixture. Serve immediately.
For Quick Miso Soup, heat 1 cup kombu or vegetable stock per serving. Ladle 1/2 cup simmering stock into a small bowl, and stir in 1 teaspoon white miso paste per serving. If desired, add a 1/4 cup cubed tofu per serving to the soup as it simmers.
Ginger
Ginger is an ancient root spice with hot and tangy flavor that pairs well with chiles, coconut, garlic, limes, and green onions. It can alleviate many types of pain and inflammation. Benefits Anti-inflammatory, aids digestive health, antinausea, increases absorption of nutrients. Uses Choose fresh whole roots or frozen as a paste, and use in Asian dishes, juice with fresh fruits and vegetables, or add to baked goods. Recipes Ginger kale soup, Sesame ginger broccoli, Lentil and vegetable dal, Triple ginger molasses cookies, Pumpkin gingerbread cupcakes.
Meaty mushroom stew
This mushroom stew is rich, meaty-tasting, and delicious, thanks to a mix of mushrooms, including hen of the woods, which lend a chicken-y texture and incredible flavor to this cold-weather delight.
YIELD 6 cupsSERVING 1 cupPREP 15 minsCOOK 30 mins
4 TB. extra-virgin olive oil
2 medium yellow onions, finely chopped (about 21/2 cups)
1 small shallot, halved and finely chopped
2 medium stalks celery, finely chopped (1 cup)
1 large carrot, finely chopped (1 cup)
1 (10-oz.; 285g) pkg. tiny white button mushrooms, halved
8 oz. (225g) hen of the woods mushrooms, sliced
8 oz. (225g) fresh chanterelle mushrooms, sliced
3 cloves garlic, finely chopped
1 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
1 TB. sweet Hungarian paprika
1 tsp. dried thyme
1 tsp. dried dill
2 TB. all-purpose flour
3 or 4 cups Mushroom Stock
1 cup dry red wine
1 large russet potato, peeled and diced (11/2 cups)
1/4 cup finely chopped fresh Italian flat-leaf parsley
1 TB. balsamic vinegar
1In a 4-quart (4L) stock pot over medium-high heat, heat 2 tablespoons extra-virgin olive oil. Add yellow onions and shallot, and cook, stirring frequently, for 5 minutes.
2Add celery, carrot, white button mushrooms, hen of the woods mushrooms, chanterelle mushrooms, and garlic, and cook, stirring frequently, for about 10 minutes or until mushrooms begin to turn golden. Add remaining 2 tablespoons olive oil as mushrooms begin to stick to the pan.
3Stir in kosher salt, black pepper, sweet Hungarian paprika, thyme, and dill.
4Add all-purpose flour to mushroom mixture, and stir for 2 minutes.
5Add 3 cups Mushroom Stock, red wine, and russet potato, and bring to a boil. Reduce heat to medium, and cook, stirring often, for 10 minutes or until stew is thickened and vegetables are tender. Add additional stock if stew is too thick for your liking.
6Remove from heat, and stir in Italian flat-leaf parsley and balsamic vinegar. Taste, add more kosher salt and black pepper if needed, and serve. Stew will keep in the refrigerator for up to 5 days and is even more delicious the next day.
Feel free to experiment with different kinds of mushrooms in this stew—trumpet, oyster, morels, or even just cremini (baby bella) and shiitakes if you aren’t on a wild mushroom budget. You also can substitute 2 ounces (55g) dried chanterelles if you can’t find fresh, or you can use dried porcini instead.
Gumbo filé
Gumbo filé is an amazing Creole stew layered with flavor. Oyster mushrooms and veggie Andouille sausage swim in a fragrant, deliciously spiced, roux-thickened broth. The ingredient list seems long, but once your veggies are chopped and the spices are measured out, making this is a snap. Take the time to make it right, and everyone you feed will love you forever.
YIELD 10 cupsSERVING 2 cupsPREP 25 minsCOOK 90 mins
1/2 cup grapeseed oil
1/2 cup all-purpose flour
1 large yellow onion, finely chopped (11/2 cups)
4 medium stalks celery, finely chopped (2 cups)
1 medium green bell pepper, ribs and seeds removed, and finely chopped (1 cup)
1 medium red bell pepper, ribs and seeds removed, and finely chopped (1 cup)
6 cloves garlic, chopped
6 cups vegetable stock
1/4 cup extra-virgin olive oil
2 links veggie Andouille sausage, thinly sliced
1 lb. (450g) oyster mushrooms, roughly chopped
1 tsp. sweet paprika
1 tsp. kosher salt
1/2 tsp. Creole seasoning
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. freshly ground black pepper
1/4 tsp. ground allspice
Pinch cayenne
12 fl. oz. (350ml) amber beer
1 (14-oz.; 400g) can diced fire-roasted tomatoes, with juice
1 TB. balsamic vinegar
1 TB. vegan Worcestershire sauce, such as Annie’s
1 tsp. Louisiana hot sauce, such as Crystal
2 tsp. filé powder, such as Tony Chachere’s
1/2 cup thinly sliced scallions, white and green parts
1/4 cup finely chopped fresh Italian flat-leaf parsley
2 TB. dark rum (optional)
1In a large soup pot over medium heat, heat grapeseed oil. Whisk in all-purpose flour until well combined. Using a wooden spoon, stir roux constantly over medium heat until mixture is a golden, caramel brown color.
2Stir in yellow onion, celery, green bell pepper, and red bell pepper, and cook, stirring frequently, for 10 more minutes. Reduce heat to medium-low if necessary to prevent burning.
3Add 1/2 of garlic, stir for 1 minute, and bring to a simmer.
4Stir in vegetable stock, bring to a boil, and reduce heat to a gentle simmer.
5Meanwhile, in a wide sauté pan over medium heat, heat extra-virgin olive oil. Add sliced veggie Andouille sausage, and stir for 1 minute. Using a slotted spoon, transfer sausage to a bowl.
6Add oyster mushrooms and remaining garlic to the sauté pan, and stir until mushrooms are golden.
7Add sweet paprika, kosher salt, Creole seasoning, oregano, thyme, black pepper, allspice, and cayenne, and stir for 1 minute.
8Add amber beer, increase heat to high, and stir vigorously to deglaze the pan, releasing any browned bits stuck to the pan.
9Stir mushroom mixture into soup pot along with fire-roasted tomatoes with juice, balsamic vinegar, vegan Worcestershire sauce, and hot sauce. Bring to a boil, reduce heat to low or medium-low, and simmer for 1 hour, stirring occasionally and adjusting heat as necessary.
10Stir in reserved Andouille sausage and filé powder, and simmer for 5 minutes.
11Stir in scallions, Italian flat-leaf parsley, and dark rum (if using). Ladle into bowls over hot, cooked rice, or serve with plenty of crusty French bread, passing additional filé powder and hot sauce at the table.
Minestrone
A minestre is a soup thickened with beans, pasta, or even day-old country bread. Beans and potatoes thicken this hearty vegetable soup nicely. Minestrone makes a nourishing and comforting supper with the addition of nothing more than a loaf of good country bread and a simple green salad.
YIELD 10 cupsSERVING 2 cupsPREP 15 minsCOOK 60 mins
4 TB. extra-virgin olive oil
1 large red onion, cut in small dice (2 cups)
3 medium carrots, cut in small dice (11/2 cups)
4 large stalks celery, cut in small dice (11/2 cups)
5 cloves garlic, minced
3 TB. tomato paste
6 cups vegetable stock
1 large russet potato, peeled and cut in small dice (11/2 cups)
1 bay leaf
1 tsp. kosher salt, plus more to taste
1/2 small head savoy cabbage, thinly sliced (about 3 cups)
1 (14-oz.; 400g) can cannellini beans, rinsed and drained
1 (14-oz.; 400g) can cranberry beans, rinsed and drained
1 (28-oz.; 800g) can diced tomatoes, with juice
4 TB. finely chopped fresh Italian flat-leaf parsley
1 TB. red wine vinegar
1/2 tsp. freshly ground black pepper
1In a large soup pot over medium-high heat, heat 2 tablespoons extra-virgin olive oil. Add red onion, carrots, and celery, and cook, stirring often, for 5 minutes.
2Add 2 cloves garlic, and stir for 1 minute more.
3Stir in tomato paste, mix well, and add vegetable stock. Bring to a boil.
4Add russet potato, bay leaf, and kosher salt. Reduce heat to a simmer, and cook for 15 minutes.
5Meanwhile, in a wide sauté pan over medium-high heat, heat remaining 2 tablespoons extra-virgin olive oil. Add remaining 3 cloves garlic, and stir for 30 seconds.
6Add savoy cabbage, and cook, stirring frequently, for about 10 minutes or until cabbage is softened.
7Add cabbage to the soup pot along with cannellini beans, cranberry beans, tomatoes with juice, and 2 tablespoons Italian flat-leaf parsley, and simmer for 30 minutes.
8Stir in red wine vinegar and black pepper. Allow soup to rest for 10 minutes, remove bay leaf, stir in remaining 2 tablespoons Italian flat-leaf parsley, and serve.
Carrots
Feel free to vary your minestrone seasonally based on what vegetables are fresh and available. For Minestrone with Pasta, eliminate the potato, increase the broth by 2 cups, and add 1 cup small pasta, such as ditalini, during the last 15 minutes of cooking. Leftover minestrone is wonderful hot or at room temperature. When my grandmother was a little girl, her father would stir the leftover vegetables and beans from a pot of minestrone into a pot of hot polenta, cool it in a baking dish, and cut it into wedges for the children to eat for lunch.
Giambotta (Italian summer vegetable stew)
My grandmother often made this summer vegetable stew with ingredients fresh from the garden, and it was amazing. Every Italian American family I know has their own way of making this tomato-based stew. Wait for late summer to make it, when tomatoes and peppers are sweet and zucchini and eggplant are in season.
YIELD 10 cupsSERVING 2 cupsPREP 20 minsCOOK 60 mins
1 medium eggplant, quartered and cut in 1/2-in. (1.25cm) slices
2 tsp. kosher salt
1/2 lb. (225g) flat Italian green beans, trimmed
3 large white potatoes, unpeeled
12 medium plum tomatoes
1/4 cup extra-virgin olive oil
2 large yellow onions, halved and thinly sliced
2 cloves garlic, smashed and roughly chopped
2 red bell peppers, ribs and seeds removed, and thinly sliced
2 large zucchini, halved and thinly sliced
1/2 tsp. freshly ground black pepper
1/4 cup fresh basil leaves
1In a colander, toss eggplant with 1 teaspoon kosher salt, and set aside to drain over a bowl. After 30 minutes, discard liquid, rinse eggplant, and gently squeeze excess water from eggplant. Set aside.
2Bring a medium pot of salted water to a boil over high heat. Add Italian green beans, and cook for 5 minutes. Using a slotted spoon, transfer beans to a bowl of ice water, immediately drain, and set aside.
3In the same pot, cook white potatoes with boiling water to cover for about 15 minutes or until tender. Remove to a cutting board to cool slightly.
4Meanwhile, core plum tomatoes and score a small X in the bottom of each.
5When potatoes are done, using the same pot of boiling water and adding a little more if necessary, work in batches to quickly blanch tomatoes, about 1 minute at a time, transferring them to an ice bath immediately after. Peel tomatoes, seed, and cut into slices, reserving tomatoes and juice in a bowl.
6In a 4-quart (4L) stock pot over medium-high heat, heat extra-virgin olive oil. Add yellow onions, and cook for 5 minutes.
7Add garlic, and cook for 1 minute.
8Stir in eggplant, and cook for another 5 minutes, stirring frequently to avoid vegetables sticking while cooking.
9Stir in tomatoes, red bell peppers, zucchini, green beans, and remaining 1 teaspoon kosher salt, reduce heat to medium-low, and simmer for 20 minutes.
10Meanwhile, peel potatoes and cut into quarters. When vegetables are tender, stir in potatoes and black pepper, and cook for 5 minutes. Remove from heat; and stir in basil; and serve hot, warm, or cold.
For Vegetable Stew with Polenta, eliminate potatoes and serve stew over hot, cooked polenta.
Lentil and vegetable dal
Lentil dal gets a makeover with the addition of cauliflower and spinach. Before you start making the dal, whip up a quick batch of dough for fresh naan, and you’ll have an amazing feast ready in less than an hour.
YIELD 6 cupsSERVING 11/2 cupsPREP 10 minsCOOK 30 mins
2 TB. coconut oil
1 large yellow onion, finely chopped (11/2 cups)
1 TB. finely chopped fresh ginger
2 cloves garlic, minced
6 cups vegetable stock
1 cup red lentils, picked over and rinsed
1/3 small head cauliflower, separated into florets and finely chopped (2 cups)
1 TB. ground turmeric
1 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. cayenne
2 TB. tomato paste
1 bunch spinach, washed well, stemmed, and thinly sliced
1 tsp. kosher salt
Juice of 1 medium lime (1 TB.)
2 TB. finely chopped fresh cilantro
1/2 cup plant-based plain yogurt
1In a large soup pot over medium-high heat, heat coconut oil. Add yellow onion, ginger, and garlic, and cook, stirring frequently, for 5 minutes. Reduce heat if necessary to prevent burning.
2Stir in vegetable stock, red lentils, cauliflower, turmeric, coriander, cumin, cinnamon, and cayenne. Bring to a boil, reduce heat, and simmer for 20 minutes.
3When lentils and cauliflower are tender, place tomato paste in a small bowl. Ladle a little bit of broth into the bowl, stir until smooth, and stir mixture back into the soup pot.
4Add spinach, kosher salt, lime juice, and 1 tablespoon cilantro, and simmer for 5 minutes.
5Whisk remaining 1 tablespoon cilantro into yogurt, and serve dal warm with a dollop of cilantro yogurt.
Make Naan to serve with dal. Before making dal, in a large bowl, whisk together 21/2 cups all-purpose flour with 1 package fast-acting instant yeast, 2 teaspoons kosher salt, and 1 teaspoon baking powder. In a medium bowl, whisk together 3/4 cup warm water, 3 tablespoons plain plant-based yogurt, and 2 tablespoons melted coconut oil. Stir wet ingredients into dry, and knead with your hands for 1 or 2 minutes to form sticky dough. Let dough rise at room temperature for 45 minutes or until doubled. 10 minutes before serving, heat a large cast-iron frying pan over medium heat. Divide dough into 6 balls and stretch into teardrop shapes about 5 inches (12.5cm) long. Dampen dough with a little water, add to the hot pan a few at a time, and cook for about 1 minute per side. Brush the pan with 1/2 teaspoon grapeseed oil to keep naan from sticking if necessary.
Green curry vegetable stew
There’s something special about the fragrance and flavor of green curry spices, Kaffir lime, ginger, and coconut milk, and the bounty of vegetables in this dish is so good for you. Treat yourself to a steaming bowl of this wonderful, fragrant stew as often as you can.
YIELD 6 cupsSERVING 2 cupsPREP 10 minsCOOK 20 mins
2 TB. virgin coconut oil
2 cloves garlic, finely chopped
1 (1- or 2-in.; 2.5 to 5cm) piece ginger, peeled and grated (1 or 2 TB.)
2 TB. Thai green curry paste
1 hot chile pepper, such as Serrano, seeded and thinly sliced
1 medium yellow onion, halved and thinly sliced
1 (8-oz.; 225g) pkg. shiitake mushrooms, stemmed and thinly sliced
1 tsp. kosher salt, plus more to taste
1 (14-oz.; 400g) can full-fat, best-quality Thai coconut milk
1 cup vegetable stock or water
2 Kaffir lime leaves, or 1 TB. grated lime zest
1 cup carrot, thinly sliced
1 large zucchini, halved and thinly sliced
1 (10-oz.; 285g) pkg. baby spinach
1/2 cup thinly sliced scallion, white and light green parts
1/4 cup finely chopped fresh cilantro
1In a large saucepan over medium-high heat, heat virgin coconut oil. Add garlic, ginger, Thai green curry paste, and hot chile pepper, and stir for 1 minute.
2Add yellow onion, shiitake mushrooms, and kosher salt, and stir for 2 minutes more.
3Stir in coconut milk, vegetable stock, Kaffir lime leaves, and carrot. Bring to a boil, reduce heat to a simmer, and cook for 5 minutes.
4Stir in zucchini, and simmer for 5 minutes.
5Stir in baby spinach, scallion, and cilantro, and cook for 1 more minute. Remove from heat, and serve.
Chiles
This stew is easy to vary. Use button mushrooms instead of shiitakes, or try red curry paste instead of green. Add baby bok choy, sautéed eggplant, daikon radish, or burdock root, or stir in cubed firm tofu with carrot. For a Green Curry Dinner, serve stew over hot, cooked rice or rice noodles.
Hearty chilli
I come from a family who loves chili, and making a pot on a snowy day is almost standard for us. My version of this family favorite is full of beans, mushrooms, peppers, onions, and tomatoes, with a bit of a kick from habanero pepper sauce.
YIELD 12 cupsSERVING 2 cupsPREP 10 minsCOOK 45 mins
1/4 cup extra-virgin olive oil
2 large yellow onions, diced (3 cups)
4 medium red bell peppers, ribs and seeds removed, and diced
2 medium yellow bell peppers, ribs and seeds removed, and diced
1 (10-oz.; 285g) pkg. cremini (baby bella) mushrooms, thinly sliced
4 cloves garlic, finely chopped
1 tsp. kosher salt
2 TB. chili powder
1 tsp. ground cumin
1 tsp. Anaheim chile powder
1 tsp. dried oregano
1 tsp. freshly ground black pepper
2 (28-oz.; 800g) cans diced tomatoes, with juice
2 (14-oz.; 400g) cans kidney beans, rinsed and drained
2 (14-oz.; 400g) cans black beans, rinsed and drained
1 TB. habanero hot sauce, such as El Yucateco, plus more for serving
Plant-based sour cream (optional)
Tortilla chips (optional)
1In a large stock pot over medium heat, heat extra-virgin olive oil. Add yellow onions, red bell peppers, and yellow bell peppers, and cook, stirring often, for 10 minutes.
2Stir in cremini mushrooms, garlic, kosher salt, chili powder, cumin, Anaheim chile powder, oregano, and black pepper, and cook, stirring frequently, for 10 minutes.
3Add tomatoes with juice, stir, and bring to a boil. Reduce heat to low or medium low, and cook at a gently bubbling simmer, uncovered, for about 30 minutes or until peppers and onions are very tender.
4Stir in kidney beans, black beans, and habanero hot sauce, and cook for 5 minutes. Serve in big bowls with a spoonful of plant-based sour cream (if using) and plenty of tortilla chips (if using).
My mom adds about 1/4 cup tequila to her chili during the last 5 minutes of cooking. It adds that delicious, “What is that ingredient?” flavor. Try it if you’re not serving your chili to minors or pregnant women.
Black-eyed pea stew
The “Holy Trinity” of Louisiana cooking—celery, onions, and bell pepper—provides the flavor base in this tomato-rich, Creole-style stew, while a little veggie Andouille sausage pumps up the protein content and spice.
YIELD 8 cupsSERVING 1 cupPREP 10 minsCOOK 20 mins
2 TB. extra-virgin olive oil
1 large sweet onion, finely chopped (11/2 cups)
3 medium stalks celery, finely chopped (1 cup)
1 large green bell pepper, ribs and seeds removed, and finely chopped (1 cup)
2 links veggie Andouille sausage, removed from casing (if necessary) and sliced or crumbled
3 cloves garlic, finely chopped
1 TB. Creole seasoning
1 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
1 (28-oz.; 800g) can diced tomatoes, with juice
1 cup dry red wine
2 (14-oz.; 400g) cans black-eyed peas, rinsed and drained
1/4 cup finely chopped fresh Italian flat-leaf parsley
1 TB. apple cider vinegar
1 tsp. Louisiana hot sauce, such as Crystal
1In a large saucepan over medium-high heat, heat extra-virgin olive oil. Add sweet onion, celery, and green bell pepper, and cook, stirring frequently and adjusting heat as necessary, for 5 minutes.
2Stir in veggie Andouille sausage, and cook for 2 minutes.
3Add garlic, Creole seasoning, kosher salt, and black pepper, and stir for 1 minute.
4Stir in diced tomatoes with juice, red wine, and black-eyed peas. Reduce heat to medium, and cook, stirring frequently, for 10 minutes.
5When vegetables are tender, remove from heat; stir in Italian flat-leaf parsley, apple cider vinegar, and hot sauce; and serve.
The level of heat in Andouille sausage varies, so if you’re sensitive to spice, you might want to reduce the Creole seasoning or hot sauce. Taste and adjust as you cook. You can serve this quick and easy stew over hot, cooked rice, or sop it up with some good, crusty French bread. All you need is a salad dressed with a simple vinaigrette, and dinner is served. The stew freezes well, so make a double batch. It will keep in the freezer for 3 months.
Jerusalem artichoke soup
Jerusalem artichokes, or sunchokes, combine the nutty flavor of an artichoke with the creamy consistency of a potato, making them perfect for this comforting soup.
YIELD 6 cupsSERVING 11/2 cupsPREP 15 minsCOOK 35 to 45 mins
2 TB. virgin grapeseed oil or extra-virgin olive oil, plus more for garnish
2 medium yellow onions, chopped
3 cloves garlic, finely chopped
12 oz. (340g) Jerusalem artichokes, peeled or scrubbed well, and coarsely chopped
1 medium carrot, peeled and coarsely chopped
1/2 tsp. kosher salt, plus more to taste
5 cups hot vegetable stock
1 TB. chopped fresh thyme leaves, or 11/2 tsp. dried
Large pinch (about 30 strands) saffron
Juice of 1/2 medium lemon (2 TB.)
1/4 tsp. freshly ground black pepper, or to taste
1In a large soup pot over medium heat, heat virgin grapeseed oil. Add yellow onions, and cook, stirring frequently, for 5 to 10 minutes or until soft and translucent.
2Add garlic, and cook for 30 seconds or until fragrant.
3Stir in Jerusalem artichokes, carrots, and kosher salt, cover, reduce heat to low, and cook, stirring frequently, for 10 to 15 minutes or until vegetables are softened.
4Add vegetable stock, thyme, and saffron. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes or until vegetables are soft.
5Cool briefly, and purée until smooth using an immersion blender or by transferring to a food processor or blender in batches if necessary.
6Stir in lemon juice, season to taste with more kosher salt and black pepper, and serve in warm bowls with a drizzle of olive oil on top.
Jerusalem artichokes
Posole (Hominy stew)
This updated version of the traditionally long-simmered Mexican stew can be made in under half an hour, but it packs a huge punch of savory chile flavor. Canned hominy and quickly sautéed vegetables are bathed in a savory broth of ground New Mexico chiles and spices. The key ingredient is hominy, a type of maize that’s soaked in an alkali solution and then dried.
YIELD 6 to 8 cupsSERVING 11/2 to 2 cupsPREP 10 minsCOOK 20 mins
3 TB. olive oil
1 large yellow onion, finely chopped (about 11/2 cups)
2 medium carrots, cut into 1/4-in. (.5cm) rounds
1 (8-oz.; 225g) pkg. cremini (baby bella) mushrooms, thinly sliced
2 cloves garlic, finely chopped
3 TB. dried ground New Mexico chile powder
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. dried oregano
4 cups vegetable stock
1 (15-oz.; 420g) can hominy, rinsed and drained
1 medium zucchini, trimmed, quartered lengthwise, and cut into 1/2-inch (1.25cm) chunks
Juice of 1 medium lime (1 TB.)
2 TB. finely chopped fresh cilantro
1In a large soup pot over medium-high heat, heat olive oil. Add yellow onion, and cook, stirring frequently and adjusting heat as necessary, for 5 minutes.
2Stir in carrots and cremini mushrooms, and cook for 5 minutes.
3Add garlic, and stir for 1 minute.
4Sprinkle New Mexico chile powder, cumin, kosher salt, and oregano over vegetable mixture, and stir for 30 seconds.
5Add vegetable stock, bring to a simmer, and cook for 5 minutes.
6Add hominy and zucchini, bring to a boil, reduce heat to medium-low, and cook for 10 minutes.
7Remove from heat, stir in lime juice and cilantro, and serve.
Posole is traditionally served for special occasions. Putting little bowls on the table with different garnishes and letting guests fix their own bowls is a fun way to make this party dish really festive. Try thinly sliced radishes, jalapeños, and scallions; shredded cabbage or romaine lettuce; sliced avocado; lime wedges; plant-based sour cream; hot sauce; and tortilla chips or tostadas.