After our successful roasted Brussels sprouts session I had leftovers to create with. Since it has not been above freezing here since New Years, I was drawn toward a steaming pot of soup. Cannellini beans are delicately flavored white kidney beans that partner well with roasted vegetables. With leftover roasted Brussels sprouts and canned beans, this soup goes together quickly. Caramelizing onions and carrots makes them fit right in with the roasted Brussels sprouts. If you have leftover roasted sweet potatoes, you can cut them julienne and add them to the soup along with the Brussels sprouts in place of the carrots for that bright orange color. Miso enhances the savory taste or umami in the soup.
Roasted Brussels Sprout and Cannellini Bean Soup
Yield: 10 cups
2 tablespoons olive oil
1 large chopped onion (about 2 cups)
6 cups water
4 cups or 1 pound roasted Brussels sprouts, but in quarters
1-15 ounce can Cannelini or other white beans, rinsed and drained
1 cup (1/4 pound) julienne carrots
white or yellow miso to taste
Sauté the onions in the olive oil until caramelized. Add the julienne carrots to the pan when the onions are just starting to caramelize. Heat the water in a 2 or 3-quart soup pot. When boiling, add the Brussels sprouts, beans, caramelized onions, and carrots and simmer until all is heated. Dissolve 2 teaspoon white or yellow miso (I used chickpea miso) in each bowl upon serving.
On to the next…..
Since I was not ready to brave going out in the ice and snow to look for ingredients, inspiration for both of these dishes came from what I had on hand. This kind of cooking sometimes leads to a combination of ingredients that one might not normally consider, but ones that can be surprisingly tasty. In this case, it was ripe, sweet-tart Pippin apples from last autumns harvest, soy tempeh, and buckwheat lettuce growing in the greenhouse. I think I would have preferred a Fuji apple, for both taste and color, but this one worked just fine. Caramelized onions would have been a good addition as well. Topped with a mildly sweet/salty dressing, this made a satisfying winter salad; part roasted and part raw and live, with the solid protein and benefits of both cultured and fermented tempeh and miso. This makes a high fiber meal that will stick with you for a while!
Tempeh, Roasted Brussels Sprouts, and Apple Salad on a bed of Buckwheat Lettuce
Yield: 5 cups
For the salad
½ pound roasted Brussels sprouts, halved or quartered (2 cups)
½ pound sweet-tart apple chunks (2 cups)
¼ pound 1/8-inch thick tempeh strips
1 tablespoon coconut oil
buckwheat lettuce or other lettuce
For the dressing
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
½ tablespoon dark red miso
1 small clove garlic, pressed
2 tablespoon olive oil
Cut the tempeh into 1/8-inch strips then steam the tempeh for 20 minutes. Lightly brown the strips in the coconut oil, then cut into bite sized pieces. Toss together the Brussels sprouts, apple, and browned tempeh strips. Mix together the vinegar, agave, miso, garlic, and olive oil and pour over all and toss. Make a bed of buckwheat or other lettuce on each salad plate, top with the salad, and enjoy.