Tag: vegan

Tomato-Basil White Bean Soup

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So simple, so delicious, this super quick soup is thick, creamy, tomato-y, and basily, and you  probably have all the ingredients on hand.

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Tomato-Basil-White Bean Soup

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped
1 garlic clove, finely chopped
1 (28 oz.) can of diced tomatoes, preferably San Marzano
1 (15 oz.) can cannellini beans, rinsed and drained
About 6 large leaves fresh basil
Fine sea or himalayan salt to taste
Freshly ground black pepper to taste

In a medium saucepan, heat oil over medium-high heat, and saute onion until translucent. Add garlic, and stir until aromatic, about 45 seconds. Pour in diced tomatoes, followed about 1/2 tomato can of water. Add white beans, and bring to a boil, then cover and let simmer for, well, 10 minutes or much more. It doesn’t really matter – I’ve made this in a pinch, then made it and let it simmer for an hour while I tool around with other things.

Add basil, and stir, then let simmer a little longer, about 10 minutes. Remove from heat, and puree til smooth with an immersion blender. If you don’t have one, let cool and transfer to a blender or food processor. Add salt and pepper to taste.

Orange Maple Tempeh

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Sweet, salty, and sour, this tempeh is quick to prepare and does well with a dose of cayenne at the end. If you can get it, look for dark maple syrup — it gives the best flavor.

Orange Maple Tempeh

Makes 4 servings

Juice and zest of one large orange
2 tablespoons gluten-free tamari
1 1/2 tablespoons pure maple syrup, preferably dark
1 garlic clove, minced
1 (250g) package of tempeh (pre-steamed), cut into triangles about 3/4 cm thick
2 tablespoons coconut oil or good quality extra-virgin olive oil

Put the orange juice, orange zest, tamari, maple syrup, and garlic in a shallow bowl. Mix to combine, then add the tempeh, making sure it is completely covered with the mixture. Marinate for at least 1 hour, but preferably overnight.

After marinating, heat the oil in a skillet over medium-high heat. Add the tempeh to the skillet, reserving the marinade. Fry until brown on each side, about 2 minutes. Reduce the heat to low, add the marinade, and let simmer until it has absorbed.