Vegan German Beer Soup Perfect for Octoberfest Supperby Larry Cox on Oct. 05, 2012, under Uncategorized
The 30 Minute Vegan’s Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain…and Beyond by Mark Reinfeld (Da Capo, $18.99)
Mark Reinfeld, founding chef of the celebrated Blossoming Lotus restaurant in Portland, Oregon, serves up 150 recipes that are animal-free versions of European classics in his new cookbook. Almost as important as the recipes are guides to European herbs and spices, wine and beer pairings, and descriptions of each region’s cuisine which is certain to encourage American cooks to mix and match flavors to create their own fusion dishes. There are also tips on how to organize an efficient kitchen, expand home menus in fresh and varied ways, and sample some of the most celebrated foods from abroad.
The recipes are divided into seven chapters by country: Italy; France; Spain and Portugal; United Kingdom and Ireland; Greece; Germany; and Europe Fusion. According to Chef Reinfeld, there is no need tro sacrifice taste or excitement for the sake of time. Each of his featured recipes requires 30 minutes or less in prep time.
I tested three recipes from this collection. Since this is the month of Octoberfest, I chose for my first dish Beer Soup, traditionally made with cheese but this version equally creamy and rich. This was served with Irish Soda Bread (also from this cookbook) and homemade cherry preserves. A suggestion, this soup is best when made with a wheat beer. My third recipe was Baked Onion and Tomato with Dill which I had as part of a traditional English breakfast.
This is a delightful cookbook which will appeal to not just vegans but also those who are gluten intolerant.
1 Tbs olive oil
1 yellow onion, diced (1 ½ cups)
¼ c thinly sliced celery
3 garlic cloves
2 cups chopped potatoes (Yukon Gold or new)
1 ½ cups of vegetable stock
2 cups German beer
1 ½ tsp sea salt
¼ tsp freshly ground black pepper
3 Tbs nutritional yeast
1 Tbs freshly squeezed lemon juice
1 tsp stone-ground mustard
1 tsp minced fresh dill or ½ tsp dried
½ c grated vegan cheddar-style cheese
2 tsp wheat-free tamari or other soy sauce (optional)
Place a large pot over medium-high heat. Place the oil, onion, celery, and garlic in the pot and cook for 3 minutes, stirring frequently. Add the potatoes, vegetable stock, and beer and cook for 10 minutes, or until the potatoes are soft, stirring occasionally.
Remove from the heat, and add the salt, pepper, yeast, lemon juice, and mustard, and stir well. Carefully transfer to a blender and blend until creamy.
Return to the pot. Add the remaining ingredients and cook over low heat for 5 minutes, stirring occasionally. Makes 4 to 6 servings.