Tag Archives: nutritional yeast

Secret Weapon Purple Miso Soup

Winter is certainly upon us! Here in Brooklyn we’ve had a string of days in the teens, and that means soup- a lot of it. Cold certainly sends me toward soup, but so does the annual effect of said cold. That is, a cold! Whether it’s a tinge of sore throat or full on flu, nothing makes me feel better than this recipe. Miso soup is this vegan’s version of that other soup people eat when they’re sick.

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Why is this soup purple? Because it’s made from purple cabbage cooking water. You can definitely use different vegetables, but cabbage flavors the cooking water beautifully, making a richer broth. And while you’re eating cabbage, you might as well eat the purple variety as it’s high in anthocyanins, potent cancer-preventative phytonutrients. Anyway, how often do you get to eat purple soup?

Current vegetable obsession- purple and rainbow carrots! Pick up the organic rainbow carrots and Trader Joe's or your local farmer's market!

Current vegetable obsession- purple and rainbow carrots! Pick up the organic rainbow carrots and Trader Joe’s or your local farmer’s market!

Miso is one of my all time favorite ingredients. It’s savory, umami, and salty. Plus it’s a whole soy food, so you get those incredibly healthful isoflavones. One of my pet peeves though are recipes that recommend cooking miso. Big no-no. Miso may confer some probiotic effects, so never cook the paste. The best way to dilute miso is to add just a couple of tablespoons of hot water to the paste, then whisk with a fork. At that point, you can add it to your soup (or stews, grains, or nearly anything else) Never boil it!

The kale from the Park Slope Food co-op shines above all other kale!

The kale from the Park Slope Food co-op shines above all other kale!

I find that miso soup tastes best with both white (sweeter) and darker red/brown miso as ingredients. You can get away with just one, but the complexity of the two is divine. The nutritional yeast adds just the extra bit of umami to make this soup so comforting. Let’s get to work.

Recipe:

Serves 1-2

Ingredients:

6 cups water, boiled

1 Tbsp White Miso

2 Tbsp Red or Brown Rice Miso

2 Tbsp TVP  (or 1/4 cup cooked lentils)

1-2 Tbsp Dried wakame

2 tsp Nutritional Yeast, B12 Fortified 

2 tsp sesame seeds

Purple cabbage, Lacinato Kale, and /or greens of your choice

2 carrots, sliced into 1/2 inch chunks

Boil a kettle with about 6 cups of water.

First, steam your veggies. Pour about 4 cups of the water you previously boiled into a large pot. Place carrots and cabbage into a veggie steamer above the water.  After about 4 minutes, add the kale. Steam for an additional 1-2 minutes. Remove veggies from pot, reserve the cooking liquid. 

Meanwhile: soak seaweed in water for a couple of minutes. When softened, drain, rinse and chop into shreds if not already shredded.

In a large bowl, add the miso. Add a small amount of your cooking water to thin your miso paste- about 2 Tbsps water .(it need not be precise.) Whisk miso and cooking water until you no longer have large chunks of miso. Add TVP, sesame seeds, nutritional yeast and seaweed.

Add remaining cooking water to the bowl. Stir to incorporate miso. Taste and add more water from the kettle if needed. (it will likely need it) Add vegetables. Enjoy!

Your Soon-to-be Famous Mushroom Gravy

Growing up, my Mom made a divine mushroom gravy but once a year. That day was usually Rosh Hashanah, when our house ran wild with rambunctious children who, quite literally, climbed the walls. (My cousin had an unusual talent for doorway climbing.) For a few brief moments we kids were seated for dinner at a card table added to the end of the heftier legitimate table. I was seated only between frequent trips to the buffet for more of that unforgettable mushroom gravy.

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By the time I had graduated from the kids’ table I was vegetarian, and suddenly that gravy was even more integral to my holiday repast. I ladled gobs of the stuff over chewy barley noodles and sundry side dishes while the rest of the family spooned it upon the “roast.”

I had no veg roast at those family dinners as I came late to many vegan staples like Tofurky. Somehow I lived 30 years without even laying eyes on one! When that day finally arrived, I immediately took notice of the mushroom gravy recipe on the side of the box (originally from The Tofu Cookery by Louise Hagler.) It had been years since Mom had made her famous gravy, so my nostalgic palate was ready._MG_1019

Over the last ten years I’ve worked hard to find the perfect amalgamation of Mom’s gravy and that of the Tofu Cookery. Many a gathering from New York to Cleveland has sampled these attempts, and fortunately every rendition has been a resounding hit. One midwest Thanksgiving I received the props every vegan covets- the gravy was ranked as best dish (at a very impressive table) by an omnivore. I think my aspiring chef ex-mother in law was vaguely annoyed.

My mom’s gravy was a brothy one. That was her intention, but I do recall my plate taking on the appearance of soup. On the other hand, I’ve never liked thick, creamy gravies, so the one you find here is a  compromise- thick enough to stick to your Tofurky/Field Roast etc but not so thick that a fork will stand up in it. In my opinion, that’s what your mashed potatoes are for. Which, by the way, are the perfect vehicle for this gravy. But if you like super thick gravies, no problem,  just use more flour in the roux.

Before roux & nooch

Before roux & nutritional yeast

After adding roux. Just the right thickness.

After adding roux and nooch. Just the right thickness.

This past weekend I brought a batch of our recipe along with cranberry sauce to my friends’ annual pre-Thanksgiving feast. All of which, is vegan, of course. The hosts are fabulous cooks- the hostess is famous for killer mashed potatoes, the host for an unbelievable all-from-scratch un-turkey. The event truly yields a cornucopia of delicacies. In addition our hosts’ talents, the rest of the group really brings it when it comes to potlucks. (Scroll below the recipe for some more snapshots from the evening)

Because the un-turkey was running a bit late, we began our feast with the dishes guests brought- pumpkin breads, mashed potatoes, several versions of mac & cheese, brussels sprouts, sweet potato casserole, stuffing, garlicky kale, baked tofu, cranberries, salads, etc…

Just a small section of the buffet.

Just a small section of one of the buffet tables.

Nick's famous un-Turkey from scratch: Homemade seitan & yuba skin, delicious stuffing.

The famous un-turkey from scratch: Homemade seitan & yuba skin, delicious stuffing. See the steam rising? It was delectable.

So when the gorgeous un-turkey emerged from the kitchen, every drop of gravy had already been consumed. It was no tragedy, however, the un-turkey was so succulent it needed no adornments. But bottom line, the gravy was once again a smash. As will you be when you make it. So get cooking!

When possible, I cook gluten-free for crowds because I know a lot of gluten-intolerant or sensitive folks, thus I’ve used brown rice flour for the roux. And I find it doesn’t lump.

I generally use all fresh herbs in this recipe, but if you can’t find fresh rosmary, thyme and sage, (sorry, no parsley here!) you can definitely get away with 1 fresh, the other 2 dried. It’s more complex with all 3 fresh, but it will still be phenomenal with just fresh rosemary.

You’ll need two pans here. I tend to make the roux in a small pan and do the rest in a huge one.

Giant pan works best for this.

Giant pan works best for this.

A note on cleaning all those mushrooms: some people are under the false impression that you can’t clean mushrooms with water. They’re wrong! You won’t want to wet them in advance, but right before using them, it’s no problem. Here’s a good method. Get a large bowl, dump the shrooms in, then pour water over them. Submerge them a few times, rinse, repeat. You get the vast majority of dirt off in one fell swoop, then touch up with a towel as you’re cutting. Easy.

My method of mushroom cleaning. To the chagrin of my ex-mother in law.

My method of mushroom cleaning. To the chagrin of my ex-mother in law.

Mushroom Gravy
Adapted from Tofu Cookery, Louise Hagler
Enough to feed a large group (10-25, depending on how much they like gravy!)

Ingredients:
2 pkgs. mushrooms, sliced (together, 16-20 oz) : I suggest 1 white button, 1 crimini
1/2 Cup sliced onions
3 Tbsp Olive oil, divided
1/4 Cup brown rice flour
4 cups vegetable stock
2 Tbsp soy sauce
4 sprigs fresh rosemary, chopped
About 5 fresh sage leaves, chopped (more if you really dig sage)
2 sprigs fresh thyme, chopped
2 Tbsp Nutritional Yeast
1/4 tsp black pepper

Method:

Lightly sauté the onions in 1 Tbsp olive oil for about a minute in a large pan. Add the sliced mushrooms and incorporate. Add the stock, along with the soy sauce, herbs and black pepper. Lower the flame while you make your roux.

In a small pan, make the roux. Combine and bubble the flour and 2 Tbsp olive oil over low heat for one minute. Scrape the roux into the larger pan, I generally use some stock to thin it toward the end, then pour the thinned roux in. Whisk into the stock, then add your nutritional yeast. Cook (on low-medium flame) until thickened and mushrooms are tender.

For all of you in the US, I hope you have a lovely Thanksgiving! And now some snaps from yet another fantastic Harvest Feast.

Seriously, we vegans have nothing to eat.

Seriously, we vegans have nothing to eat. This was just one of the tables full of food!

The eagerly anticipated arrival of the un-turkey

The eagerly anticipated arrival of the un-turkey

It's an exciting moment, obviously!

It’s an exciting moment, obviously!

Check out that steam!

Check out that steam!

Eleanor's colorful plate of goodies

Eleanor’s colorful plate of goodies

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Demetrius at the other buffet- his amazing kale and Mac n cheeze, and a fabulous sweet potato casserole with candied pecan topping. Yum!

Demetrius at the other buffet- his amazing kale and Mac n cheeze, and a fabulous sweet potato casserole with candied pecan topping. Yum!

David guards a plate for late arrival Cathy.

David guards a plate for late arrival Cathy.

Lovely Robyn.

Robyn, one of the beautiful Moms at the soiree.

Annie and her beautiful daughters Seneca and Rae

Annie and her beautiful daughters Seneca and Rae

Sorry Rae,, I was never very good with that thing.

Sorry Rae, I was never very good with that thing.

Grace's amazing and gorgeous apple pie!

Grace’s amazing and gorgeous apple pie!

Always fashionable Rachel!

Rachel, another vegan babe.

If you can believe it, this is only a sampling of the desserts. Two more pies and cashew cream soon took up residence on the table.

If you can believe it, this is only a sampling of the desserts. Two more pies and cashew cream soon took up residence on the table.

Our lovely hostess, Susanne, and LiLi. Everyone has someone/thing to hold here. Always something to do chez Susanne/Nick!

Many a set of full arms!

Susan spearheads the activities committee

Susan spearheads the activities committee

In her green dress I thought Jen resembled the girl in the painting. Only Jen's prettier and not at all spooky.

In her green dress I thought Jen resembled the girl in the groovy painting. Only Jen’s prettier and not at all spooky.