SERVES 12
TOTAL TIME: 30 MINUTES
Pumpkin—the perfect fall delight!
| 4 | tablespoons Earth Balance “butter” |
| 1 | medium red onion, cut into ¼-inch dice |
| 4 | garlic cloves, minced |
| 1 | serrano chile, seeded and minced |
| 1½ | teaspoons ground cumin |
| ½ | teaspoon cayenne pepper |
| 2 | cups yellow split peas, soaked in water for 1 hour and drained |
| 8½ | cups water |
| 1 | (15-ounce) can unsweetened pumpkin puree |
| ¾ | pound fresh sugar pumpkin or butternut squash, peeled and cut into ¼-inch dice |
| 1½ | tablespoons fresh lemon juice Sea salt and freshly ground black pepper |
1. In a large pot, melt the Earth Balance “butter.”
2. Add the onion, garlic, and chile and cook over moderately high heat until the onion is softened, 4 minutes.
3. Add the cumin and cayenne and cook until fragrant, about 1 minute.
4. Add the split peas and water.
5. Whisk in the pumpkin puree and bring to a simmer.
6. Cover and cook over moderately low heat, stirring occasionally, until the split peas are tender.
7. Stir in lemon juice. Add salt and freshly ground pepper to taste.
White Bean and Escarole Soup. My father gave me the two dogs for Christmas so they are always on the table Christmas Eve.
SERVES 8
TOTAL TIME: 1 HOUR WITH CANNED
BEANS; 2 HOURS WITH DRIED BEANS
Another classic, escarole and beans.
| ¾ | cup dried white beans or 1½ cups canned white beans (Great Northern or cannellini) |
| 4 | cups cold water |
| 1 | tablespoon olive oil |
| 2 | medium onions, diced |
| 5 | garlic cloves, thinly sliced |
| 4 | celery stalks, plus hearts, diced |
| 1 | teaspoon dried basil |
| ½ | teaspoon dried thyme |
| 2 | medium bay leaves |
| 6 | cups vegetable stock |
| 1 | (24-ounce) can diced tomatoes with juice |
| 1 | teaspoon sea salt |
| ¼ | teaspoon black pepper |
| 1 | pound escarole, cleaned, trimmed, and chopped |
| ½ | cup chopped fresh basil |
1. Wash the dried beans in a large colander, checking very carefully for stones.
2. Place the beans in a 2-quart pot and cover with 4 cups cold water.
3. Place over high heat and bring to a boil.
4. Reduce the heat and simmer until the beans are soft, about 40 minutes, skimming off any foam. The cooked beans should be covered by a scant inch of cooking liquid when done. Add more water as necessary.
5. Reserve the beans in the cooking liquid.
6. If using canned beans, rinse in a colander.
7. Heat the oil in a soup pot over medium-high heat and sauté the onions, garlic, celery, and dried herbs until the vegetables begin to soften.
8. Add the stock to the pot, raise the heat to high, and bring the soup to a boil, 20 minutes.
9. Add the beans and their cooking liquid, tomatoes and their juice, salt, and pepper and mix well. Taste and adjust the seasonings. Warm the soup over medium heat.
10. Remove and discard bay leaves.
11. Just before serving, add the escarole and cook for 4 minutes, or until the escarole is tender.
12. Add the fresh basil.
SERVES 6
TOTAL TIME: 30 MINUTES
Curry and chickpeas. Yum, yum, yum!
| 2 | (19-ounce) cans chickpeas, drained |
| 1 | (13½-ounce) can light coconut milk |
| 1 | (14½-ounce) can whole tomatoes, or ½ cup fresh, drained and chopped |
| ¼ | cup cilantro leaves |
| ½ | teaspoon garam masala (an Indian blend of spices) |
| ½ | teaspoon ground ginger |
| 1 | cup vegetable broth Sea salt and freshly ground black pepper |
| 2 | scallions, green parts only, thinly sliced |
1. In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, cilantro leaves, garam masala, and ground ginger, and puree until smooth.
2. Transfer the puree to a medium saucepan. Stir in the vegetable broth and bring to a simmer over moderately high heat.
3. Season with salt and pepper.
4. Ladle the soup into bowls, top with scallion greens, and serve.
