cooker.
2. Cover, set heat to LOW, and cook for 6 hours, or until the barley is tender and the leeks are very soft.
3. Remove the bay leaf; garnish with the sliced prunes. Season to taste with the salt and black pepper.
NOTE : You may need to increase the herbs at the end of the cooking time if not using the seitan recipe I reference. Reduce the salt if you are using a store-bought seitan; it tends to be on the salty side.
Sausage, Rice, and Salsa Soup
if using soy-free sausages
S OUPS WITH MEATBALLS (or sausages) pop up all over the world. This one is Mexican inspired, using up that half-jar of leftover salsa you have from nachos or from making Tomato Salsa Pasta Bake ( page 173 ), but with chopped seitan sausages instead of meatballs. I like this dish served as is because it is quite a substantial soup, but a dollop of Classic Guacamole ( page 236 ) on top is never amiss. You can make the soup in advance, but you will need to add more stock when you reheat because the rice and sausages will absorb liquid while it sits. For best results cook the rice just before adding it to the soup.
Serves 4 to 6
Preparation time: 10 minutes
½ medium onion, finely chopped
2 garlic cloves, minced
½ medium red pepper, finely chopped
3½ cups vegetable stock, store-bought or homemade ( page 43 )
One 15-ounce can diced tomatoes
1 cup prepared chunky tomato salsa, your preferred heat
1 bay leaf
2 vegan sausages, store-bought or homemade ( page 49 , ½ recipe), chopped into ¼-inch pieces
¼ cup finely chopped cilantro, packed
1 cup hot cooked long-grain white rice
Salt and black pepper
Additional vegetable stock
Sliced red pepper strips and finely chopped cilantro
1. Combine the onion through the cilantro in the slow cooker.
2. Cover, set heat to LOW, and cook for 4 hours, or until the sausages are very tender and flavors are melded.
3. Stir in the rice. Cook for 30 minutes to combine but not so long that the rice becomes mushy.
4. Taste and season with the salt and pepper as required. Remove the bay leaf and add stock to reach the desired consistency.
5. Garnish with the pepper slices and chopped cilantro.
French White Bean Asparagus Stew
W HY DO I call this stew “French”? Well, because of the tarragon, thyme, marjoram, and bay leaf! It looks decidedly rustic, but it is a bean stew after all. Because hours of cooking would not be good for asparagus, it’s added toward the end to preserve its color and flavor. Keep the hard ends for stock ( page 44 ), and enjoy the stew with rice or potatoes.
Serves 4
Preparation time: 15 minutes, divided
2 garlic cloves, minced
½ medium onion, finely chopped
1½ teaspoons dried tarragon
1 teaspoon dried marjoram
½ teaspoon dried thyme
1 bay leaf
Ground black pepper
½ cup dry navy or other small white beans, soaked overnight, drained and rinsed
2½ cups Asparagus Stock ( page 44 ), vegetable stock, or combination
1 cup frozen green peas
½ pound asparagus, hard ends removed, cut into ¼-inch lengths
1 tablespoon lemon juice
1 teaspoon arrowroot powder or cornstarch
Salt and black pepper
*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39 .
1. Combine the garlic through the stock in the slow cooker.
2. Cover, set heat to LOW, and cook for 8 hours, or until the beans are tender.
3. Remove the bay leaf. Using an immersion blender, partially blend the beans so some are still whole but the stew is thick and creamy.
4. Add the peas and asparagus and cook for 1 hour, or until the vegetables are tender but still vibrantly colored.
5. Make a slurry of the lemon juice and arrowroot; add to the stew. Stir as it thickens, for about 3 minutes.
6. Taste and season with the salt and pepper as required just prior to serving.
Lima Bean and Shiitake Stew
I N THIS RICHLY hued stew, the lima beans are so very creamy and contrast with the just-cooked vegetables, chewy mushrooms, and fresh tomato. It’s like a lima bean party right
2. Cover, set heat to LOW, and cook for 6 hours, or until the barley is tender and the leeks are very soft.
3. Remove the bay leaf; garnish with the sliced prunes. Season to taste with the salt and black pepper.
NOTE : You may need to increase the herbs at the end of the cooking time if not using the seitan recipe I reference. Reduce the salt if you are using a store-bought seitan; it tends to be on the salty side.
Sausage, Rice, and Salsa Soup
if using soy-free sausages
S OUPS WITH MEATBALLS (or sausages) pop up all over the world. This one is Mexican inspired, using up that half-jar of leftover salsa you have from nachos or from making Tomato Salsa Pasta Bake ( page 173 ), but with chopped seitan sausages instead of meatballs. I like this dish served as is because it is quite a substantial soup, but a dollop of Classic Guacamole ( page 236 ) on top is never amiss. You can make the soup in advance, but you will need to add more stock when you reheat because the rice and sausages will absorb liquid while it sits. For best results cook the rice just before adding it to the soup.
Serves 4 to 6
Preparation time: 10 minutes
½ medium onion, finely chopped
2 garlic cloves, minced
½ medium red pepper, finely chopped
3½ cups vegetable stock, store-bought or homemade ( page 43 )
One 15-ounce can diced tomatoes
1 cup prepared chunky tomato salsa, your preferred heat
1 bay leaf
2 vegan sausages, store-bought or homemade ( page 49 , ½ recipe), chopped into ¼-inch pieces
¼ cup finely chopped cilantro, packed
1 cup hot cooked long-grain white rice
Salt and black pepper
Additional vegetable stock
Sliced red pepper strips and finely chopped cilantro
1. Combine the onion through the cilantro in the slow cooker.
2. Cover, set heat to LOW, and cook for 4 hours, or until the sausages are very tender and flavors are melded.
3. Stir in the rice. Cook for 30 minutes to combine but not so long that the rice becomes mushy.
4. Taste and season with the salt and pepper as required. Remove the bay leaf and add stock to reach the desired consistency.
5. Garnish with the pepper slices and chopped cilantro.
French White Bean Asparagus Stew
W HY DO I call this stew “French”? Well, because of the tarragon, thyme, marjoram, and bay leaf! It looks decidedly rustic, but it is a bean stew after all. Because hours of cooking would not be good for asparagus, it’s added toward the end to preserve its color and flavor. Keep the hard ends for stock ( page 44 ), and enjoy the stew with rice or potatoes.
Serves 4
Preparation time: 15 minutes, divided
2 garlic cloves, minced
½ medium onion, finely chopped
1½ teaspoons dried tarragon
1 teaspoon dried marjoram
½ teaspoon dried thyme
1 bay leaf
Ground black pepper
½ cup dry navy or other small white beans, soaked overnight, drained and rinsed
2½ cups Asparagus Stock ( page 44 ), vegetable stock, or combination
1 cup frozen green peas
½ pound asparagus, hard ends removed, cut into ¼-inch lengths
1 tablespoon lemon juice
1 teaspoon arrowroot powder or cornstarch
Salt and black pepper
*To ensure the dish is gluten free, if necessary, please check all packaged ingredients, as noted on page 39 .
1. Combine the garlic through the stock in the slow cooker.
2. Cover, set heat to LOW, and cook for 8 hours, or until the beans are tender.
3. Remove the bay leaf. Using an immersion blender, partially blend the beans so some are still whole but the stew is thick and creamy.
4. Add the peas and asparagus and cook for 1 hour, or until the vegetables are tender but still vibrantly colored.
5. Make a slurry of the lemon juice and arrowroot; add to the stew. Stir as it thickens, for about 3 minutes.
6. Taste and season with the salt and pepper as required just prior to serving.
Lima Bean and Shiitake Stew
I N THIS RICHLY hued stew, the lima beans are so very creamy and contrast with the just-cooked vegetables, chewy mushrooms, and fresh tomato. It’s like a lima bean party right
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