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Vegan Mofo #27 Korean Cannellini Bean Soup W/Sea Vegetables

Here’s To A Warm Stormy Night In

Hurricane season is still going on here in Florida. Even though it isn’t going to hit us directly, we are still getting rainy weather from it. It’s in those nights that having a hot bowl of a hearty bean soup with fresh baked Italian bread or a piece of gluten-free bread would be nice.

 

Now this isn’t just a cannellini bean soup, this one has seaweed in it. I couldn’t resist. I love Asian ingredients – mostly Korean and Japanese. I tend to eat seaweed often. However, being acne prone it isn’t a great thing to do. Still, it’s difficult to resist. Seaweed is so versatile that it can be used in multiple ways. We know that kombu is often used in beans, yet I use nori, wakame, or even miyeok. Miyeok is used for birthday soup. Yum!

 

Usually when you make a bean soup, some kind of green leafy vegetable is used, like kale, mustard greens, or collard greens. Yet because I love seaweed, I thought it would work better and give it a salty aspect without having to add any as well as adding that extra special Asian feel. I also add a touch of gochujang. Always adding a little Korean to the dish in some way. I love Korean flavors. It’s a part of me. Which is strange considering I’m not Korean. Between the creaminess of the beans, the slight saltiness of the sea vegetables, and the kick from the gochujang; it’s pure heaven. Eating is Heaven. – Korean Proverb

 

Vegan Mofo #27 Cannellini Bean Soup W/Sea Vegetables

Ingredients

  • 1 cup of dried cannellini beans
  • 1/2 cup onion, diced
  • 2 garlic cloves. minced
  • 2 celery rib, thinly sliced
  • 1 sesame leaf (perilla or shiso leaf, if not then 1 tablspoon basil), chiffonade
  • 1 teaspoon gochujang (Korean Red pepper paste)
  • 1/4 cup wakame or nori, broken up
  • 5 cups water
  • 1 teaspoon sesame oil

Instructions

  1. Pick through and wash beans.
  2. Add onions, garlic, celery, sesame leaf or basil, gochujang, sea vegetable, and water to a stock pot.
  3. Bring to a boil. Lower heat and simmer for 2 hours. Keep an eye out for if you need tot add any more liquid, if needed.
  4. Once beans are tender, add sesame oil.
  5. Stir and serve
http://www.beyondnfinity.com/cannellini-bean-soup-wsea-vegetables/

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Hearty Goodness for a Fall Dinner

I love autumn. The slight chill in the air. The exchanging of light summer clothes for warmer clothing and blankets. The preparation for Halloween , Thanksgiving, and Christmas. The aroma of soups and stews bubbling away in the kitchen. It is also a time when heartier meals are in order. One of those meals are are those that involve the great mature “CRIMINO” mushroom – a larger version of the little brown crimini mushroom. These beauties have a dense flavor giving way for both a “meaty” flavor and texture extremely satisfying to plant eaters and meat eaters alike. Which brings me to this dish:

 

 

Yes, I have an entire plate of protein here yet it’s filling, satisfying, and simply delicious. Now you can also make this Korean by adding a bowl a rice, a bowl of soup, more vegetables, sauces, and kimchi; then you have a really satisfying and exciting meal.

 

 

Vegan Mofo #23 Portobello Mushroom Filets with Kale and Cannellini Beans

Ingredients

  • 1 pound dried cannellini beans or 2 cans cannellini beans (drained and rinsed)
  • 1 medium onion, diced and divided
  • 6 cloves garlic, minced and divded
  • 1 bay leaf
  • 2 ribs celery, thinly sliced and divided
  • 1 bunch kale, shredded
  • 3 portobello mushroom caps, stems and gills removed
  • 2 teaspoons balsamic vinegar
  • Salt and pepper to taste

Instructions

    Cannellini Beans
  1. If using dried beans, sort through beans to eliminate stones and sticks. Rinse.
  2. Place beans in a pot and cover with at least 2 inches of water or 5 or 6 cups of water, 1/4 cup celery, 1/2 cup onions, 1 teaspoon garlic, and one bay leaf.
  3. Boil for at least 10 minutes, then lower heat and simmer for 1 1/2 or until tender.
  4. Remove bay leaf.
  5. If using canned, drain and rinse beans in a colander. Sauté 1/4 cup celery, 1/2 cup onions and 1 bay leaf in a pot until translucent. Add 2 cups of water or vegetable broth (if desired) and 1 teaspoon minced garlic.
  6. Bring to a gentle boil for 10 minutes, then lower heat and simmer for 30 minutes.
  7. Remove bay leaf.
  8. Kale
  9. Rinse and take leaves off stem. You can dice the stem and sauté if you like.
  10. Sauté 1/4 cup celery, 1/4 cup onion, and kale. Add garlic and 1 cups water or vegetable broth (if desired). Cook on medium for 20 minutes.
  11. Portobello Mushrooms
  12. Take stems and gills off portobello mushrooms.
  13. Chop one of the three mushrooms,. Set aside.
  14. Add a teaspoon of olive oil or 1 tablespoon of water in with the portobello mushrooms in a skillet (to water sauté) until brown.
  15. Remove from skillet.
  16. Add remaining onions, and garlic to skillet with 1 tablespoon water scrapping all the bits in the skillet until onions are translucent.
  17. Add balsamic. Cook an additional 10 minutes.
  18. Presentation
  19. Place beans on plate.
  20. Top with kale.
  21. Add a portobello mushroom cap.
  22. Top with sauce.
  23. Serve.
http://www.beyondnfinity.com/portobello-mushroom-filets-with-kale-and-cannellini-beans/

 

 

Vegan Mofo #4 Zucchini Lasagne

Say it with me, zucchini! Lasagne!

Admit it, those two words in the same sentence sends you into a serious full on drool. Can you see it? Imagine if you will the garlic basil sauce ladled on tofu ricotta and veggies or mushrooms between tender pasta sheets.What happens when you open the refrigerator door to find that you don’t have most of those ingredients?

You switch gears and get creative. Here’s where ta da!! Zucchini comes in.

Zucchini makes a great substitute for pasta when you’re trying to cut back and/or eliminate wheat from your diet. This dish came together because I hadn’t gone shopping and this was all I had in the house at the time.

Serve it with a a salad of your choosing and it makes for a light meal.

Zucchini Lasagne

Ingredients

  • 3 zucchini, thinly sliced
  • 2 14 ounce cans cannellini beans, rinsed and drained
  • 1 bunch kale, washed, trimmed, and chopped
  • 1 cup vegetable broth, divided
  • 2 cups of tomato sauce
  • 2 garlic cloves, minced and halved
  • 1 medium onion, chopped and halved
  • salt and pepper to taste

Instructions

    Kale
  1. Add kale, half the onion and garlic to med high heat skillet and saute with vegetable broth about 5 mins. Set aside.
  2. Beans
  3. Place drained beans into food processor or high speed blender. Puree until smooth. Salt and pepper to taste.
  4. Zucchini
  5. Cut ends off zucchini. Slice thinly with a knife or a mandolin.
  6. Tomato Sauce
  7. Saute the rest of the onion until translucent. Add garlic and tomato sauce. Salt and pepper to taste. Cook for 10 minutes.
  8. Assemble
  9. Place three slices overlapping on a plate.
  10. Spread desired amount of bean puree over zucchini slices.
  11. Sprinkle desired amount of kale over bean puree.
  12. Spoon on desired amount of sauce over kale.
  13. Top with three overlapping slices of zucchini in a different direction (if desired).
  14. Repeat layering three more times.
  15. Serve with a salad of your choice.
http://www.beyondnfinity.com/zucchini-lasagne/

If you like, you can add fresh basil to the sauce or chiffonade  and sprinkle over top as a garnish.

Once you get the hang of this recipe, you’ll be making it quickly and often for you and your family.

Happy eating!