Roasted Mushroom and Garlic Soup with Caramelized Onions

Roasted Mushroom & Garlic Soup with Caramelized OnionsI found this recipe on She Wears Many Hats, and knew it was right up my alley. I love mushrooms and it also has white beans, so I was hooked. I wasn’t expecting to change it up, but I ended up deviating off the recipe a little. It turned out fabulous; full of flavor! Not only that, it was pretty easy to make. The only thing that takes a while is caramelizing the onions, so I recommend allowing about 30-45 minutes for that—but well worth it!

INGREDIENTS:
6 C white and cremini mushrooms, quartered
3 – 15 oz cans white beans, not drained
5-6 large cloves of garlic, skins on
2 Tbs olive oil + a drizzle
Salt and pepper, to taste
8-10 fresh sage leaves
8-10 thyme sprigs + 1 Tbs fresh leaves
5 C vegetable stock (I recommend using Better Than Bouillon)
2 Tbs dried minced onions

Caramelized onions:
1 large white or yellow onion, sliced into strips
2 Tbs olive oil
2 Tbs balsamic vinegar
1 Tbs sugar

DIRECTIONS:
Begin with the onions. Combine the onions and olive oil and add to a medium skillet. Saute over medium-high heat for 15-20 minutes, or until they begin to brown. Add the balsamic vinegar and cook another 15 minutes; stirring often. Stir in the sugar and continue to saute until the onions are almost black and sticking to the skillet.

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Reduce heat to low. Of course, while you’re doing all of this, you’ll need to start the soup . . . Preheat oven to 450. Coat the mushrooms with the olive oil and season with salt and pepper. Transfer to a large baking pan. Add the sage and thyme sprigs. To prepare the garlic, place the cloves in the middle of a piece of foil, drizzle with olive oil and wrap up tightly; place onto the baking sheet.

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Bake/roast for 15 minutes. Meanwhile, add the broth, beans, salt, pepper (to taste), and the tablespoon of thyme to a large soup pot; bring to a simmer. Stir the mushrooms in the oven and roast another 10 minutes.

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Remove the thyme sprigs and discard. Gather the sage leaves and set aside. Transfer one cup of the soup broth to a blender, along with 2 cups of drained beans. Toss in the sage leaves and the two tablespoons of minced onion, along with the garlic (the skins should slide right off). Puree until smooth. Add the mushrooms to the soup and stir in the puree; season with salt and pepper if you’d like then bring to a simmer.

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Serve with some caramelized onions on top and enjoy!

White Bean Truffle Spread

White Bean Truffle Spread -- Epicurean Vegan

Many of you know I LOVE truffle oil. When I saw this recipe in Party Vegan, I knew I had to make it.

I brought this spread to a get together and wow—it was gone in seconds and the recipe was requested by several people. The flavor is subtle; not overpowering at all. I highly recommend doubling this recipe—you’ll be glad you did!

INGREDIENTS:
1 15-oz can white beans, drained and rinsed
2 tsp garlic, crushed
1/2 tsp salt
2 Tbs lemon juice
1 Tbs + 1 tsp truffle oil
1 Tbs fresh chives, chopped (I used one green onion)

DIRECTIONS:
Using a food processor, blend the garlic and salt together. Next, add the beans, chives, and lemon juice; blend well. With the processor running, slowly pour 1 Tbs of the truffle oil in. I got a little excited and poured it all in—which was just fine. (The remaining teaspoon is for drizzling on top when you serve it). Chill for at least two hours, then serve with crackers and veggies.

Potato, White Bean & Kale Soup

Potato, White Bean and Kale Soup -- Epicurean VeganWe received about 10″ of snow yesterday. The day before was up in the ’70s. That’s Colorado for you. And I am not a fan of Old Man Winter, but I do love to make soups, which are a staple during these cold, snowy months. This soup not only warms you up, but it’ll heal what ails you. Kale is a powerful veggie. It’s packed full of antioxidants which are essential in fighting chronic illnesses including heart disease and cancer. It works as an anti-inflammatory, helping those who suffer from joint pain to fibromyalgia. Loaded with calcium, vitamin C, Vitamin B6, folic acid, and potassium, kale is one of the best weapons against a cold. Let’s not forget the power of mushrooms, too, which are rich in potassium, riboflavin, niacin (B3), and selenium. Mushrooms have been shown to lower the risk of cardiovascular disease, as well as breast and prostate cancers. They’re your immune system’s best friend. So load this soup up with lots of kale and mushrooms—your body with thank you.

INGREDIENTS:
1-2 Tbs olive oil
1 Tbs garlic, minced
2 large leeks, chopped
1 large bunch of kale, stems removed and discarded, leaves chopped
2 russet potatoes, peeled and diced
2 C mushrooms, sliced
1 15-oz can Great Northern Beans
2 carrots, peeled and chopped small
8 C low-sodium vegetable stock
1 sprig rosemary
A dash or two of cayenne
Salt and pepper

We brought the rosemary inside just in time. The basil, however . . .

 . . . has seen better days. My neighbor suggested cutting it down and placing it in our sunroom. Operation Save Basil has commenced.

DIRECTIONS:
I recommend having all of the ingredients chopped and ready to go before you start. In a large soup pot, heat the olive oil and garlic. Add the leek and carrots and saute for about 5 minutes, or until the leeks starts to brown. Add the broth and bring to a boil. Add the potatoes, cayenne, and rosemary sprig; cook for 10 minutes, or until the potatoes are softened. Stir in the beans, kale, and mushrooms, and season with salt and pepper. Let simmer another 5-7 minutes, or until the kale is wilted.

Potato, White Bean and Kale Soup -- Epicurean Vegan

Remove and discard the rosemary sprig and enjoy!

 

White Bean Crock Cheez

White Bean Crock Cheez -- Epicurean VeganThis cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

INGREDIENTS:
2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!