It’s the last weekend of 2012! This is what I know. One year ago, on the last Sunday of 2011, I had no idea that I would be invited to co-author a book, or that just a few months later I would start my own business, or that I would pack up and move from New York to Colorado by year’s end. No idea. More on that tomorrow, when I do my 2012 recap. Today, in addition to sharing vegan news and my weekly wrap-up, I wanted to share a soup recipe – using the pressure cooker, natch – that is simply seasoned and packed with flavor.
Collard Green, Sweet Potato and Adzuki Bean Soup
Ingredients (Serves 6 – 8)
- 1 tablespoon sesame oil
- 6 cloves garlic (about 2 tablespoons), finely diced
- 1 – 1 1/4 cup dry adzuki beans, rinsed and drained
- 1 large tomato, diced (about 2 cups)
- 1 cup sweet potato, diced
- 3 cups collard greens (loosely packed), chopped
- 4 cups vegetable broth
- 4 cups water
- 2 tablespoons tomato paste
- 1/2 teaspoon each: garam masala, cardamom, and onion powder
- 3/4 teaspoon dulse flakes
- 1/4 cup red wine
- 1 teaspoon Sriracha (or your favorite red hot sauce)
- Heat oil in an uncovered pressure cooker on medium.
- Saute garlic quickly (30 seconds or so) and add beans, tomato, sweet potato, collard greens, vegetable broth, water, tomato paste, garam masala, cardamom, onion powder and dulse flakes.
- Stir well.
- Cover the pressure cooker, locking the lid in place, and bring to pressure.
- Cook at pressure for 20 minutes.
- Removed from heat and allow for a natural release.
- Remove the lid from pressure cooker, opening away from you.
- Return the uncovered pressure cooker to the burner on low. Add wine and Sriracha and simmer for a few minutes before serving.
Speaking of collard greens, you are going to see lots of black-eyed pea and collard greens recipes on food blogs as the combination of the two, on New Year’s Day, are considered a good luck meal. Check out my black-eyed pea recipes (three with collards!)
On to a few interesting bits of vegan news and links…
This week’s vegan links and news
- Trendy veganism (hey, whatever it takes!): Americans Resolving to Go Vegan, Gluten-Free in the New Year and Food waste, “mini-meals” and veganism may be 2013’s health trends
- Go Philly! Vegan spot hits the big time and V For Veg: 2012: Philly’s Year of the Vegetarian
- Los Angeles: PETA’s 2012 City of the Year
- Vegetarianism Can Save the Middle East
- Tips for Making Hearty Winter Salads and Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts
- Chocolate Peppermint Bark
- Geeneral Tso’s Soy Curls [or tofu]
- Truffled Seitan is Angelic
- Vegan Recipes for New Year’s Eve
This week on the blogs
JL goes Vegan
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Back tomorrow with a year in review! Have a great Sunday.