Tuesday, August 25, 2009

Butterbean/Carrot Soup(vegan); Coconut/tofu Sauce w/Strawberries and Peaches(vegan)

My friend Sherrie, over on http://adollopofcream.blogspot.com posted a recipe for a soup made from butterbeans, carrots, and bacon a while back, and I thought it sounded yummy...except for the bacon, that is. Anyway, it's been a while since I read her recipe, but last night I made my own soup...stole it from ya, Sherrie!!...based on hers. Probably hers is a little more complex, but I honestly don't remember, and I didn't go back to check her ingredients. Anyway, here's what I came up with:

Butterbean and Carrot Soup(vegan)
One 15 oz. can of butterbeans, drained and rinsed
One goodsized carrot, cut into thin "coins"
Water or veggie broth to cover the carrot by about an inch
Garlic powder and dried thyme to taste; black pepper
BacoBits!!!!!(Betty Crocker, and near as I can tell, they are vegan! How cool is that, right?)
Put the carrot in a medium saucepan, cover with water to about an inch over the carrots, and bring to a boil. Turn the heat down, and let the carrot slices simmer for about 30-45 minutes, so that they are very tender...IF you want to blend them, that is. If you don't, then just cook them until they are as done as you want them.
Once the carrots are at the tenderness you want, add the butterbeans, garlic, thyme, and black pepper, to taste. If you think you'd like a different spice combination, go for it, it's your soup, so season it the way you want. You may want to use salt, too, btw, but I don't use much at all. Anyway...
Let the beans cook along with the carrots until the water has reduced by about half. Now you can either put this in a blender, or use an immersion blender, which is what I did, and puree it. If you use a blender, be very careful, as the soup is extremely hot, and I don't want you to get burned. Remember to hold the lid on the blender container with a kitchen towel, so the soup can't spatter out the top, or the container get too hot for you too hold. If you use the immersion blender, be very careful with it, also. Make sure it is fully immersed before you turn it on, and do NOT pull it out of the hot soup while it's running. I usually set the pan in my sink, so that I screw up and make a mess, at least it's not all over my stove and walls and floor. Just be careful, please.
After you've pureed the beans and carrots, let it heat up again, and this time, add some BacoBits and even a chunk of butter if you want.
This made about two servings, so if you need more, use another can or two of beans, a couple more carrots, and if you want to, you could add diced onion and celery, as well. This is your soup, play with it, make it your own. Sherrie won't mind, honest. And neither will I, because that's what cooking and recipes are all about!

A few weeks ago, I bought a HUGE container of almost too ripe strawberries, so what I couldn't eat immediately, I froze in three batches. Day before yesterday, on the way home from work, I picked up a couple cans of slice peaches. Sitting on my canned goods shelves in my kitchen are some cans of coconut milk. There was also a box of Bisquick(Bisquick is vegan, remember?). So, I wanted to do something to put all this stuff together in one dessert. This is what I came up with:

Coconut Tofu Sauce w/ Strawberries & Peaches(vegan)
About a pint of strawberries, washed, hulled, and sliced into a bowl and then macerated with about 1/3 cup of sugar for about an hour, in the 'fridge.
As many peach slices as you want.
13.5 oz. can of coconut milk
12.3 oz. vacuum-packed package of firm tofu
1/2 Tbls. vanilla
2/3 cup sugar
dash of nutmeg and ginger
Put everything except the berries and peaches into a blender, and whirl until smooth. Refrigerate for about 30-60 minutes, to let the flavours marry. Meanwhile, bake a pan of biscuits, according to package directions. I didn't make shortcake biscuits because those call for sugar, and I figured that between the berries and the sauce I had more than enough sugar.
As soon as the biscuits are done, slice them open and put in a bowl. Pour some of the coconut sauce over them, and then spoon on the berries and some of the peach slices. Pour some more sauce over them. I had some flaked unsweetened coconut in the 'fridge, so I sprinkled a good handful of that over the top of the berries, peaches, sauce, etc. Eat. Enjoy. This was sinfully delicious, and I was very, very pleased with myself...again, lol. I'll make it again, believe me...and will probably take care of the leftovers tonight!!!

Until the next time, Happy Eating!

1 comment:

Sherrie said...

Hey girl your soup sounds good to me !! Happy to know I can inspire someone. !

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