Paul Kierstead wrote:
That sounds really, really good. I'd bet you could freeze some of the stock too, to make it fairly fast to make. I'm not going to buy the book, but may well have to track down the recipe.
I thought the Vietnamese Hot and Sour Soup sounded good, too. I found it online:
http://bostonpilates.wordpress.com/tag/ ... sour-soup/Vietnamese Hot and Sour Soup (Vegan) From Moosewood Restaurant Low-Fat Favorites
2 cups thinly sliced onions
2 teaspoons olive oil
5 garlic cloves minced or pressed
1 0r 2 fresh chilies seeded and minced
7 cups Southeast Asian Vegetable stock (recipe to follow)
1 1/2 cups canned straw mushrooms (15 once can drained)
3/4 cup canned pineapple chunks (8 oz can undrained) or 1 cup fresh diced pineapple
1 cup chopped fresh tomatoes
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh mint
2 tablespoons fresh lime juice
1/4 cup soy sauce or Asian fish sauce
1 1/2 cups diced tofu cut into 1/2 inch cubes
In a large soup pot, saute the onions in the oil on low heat for about 5 minutes, until softened. Add garlic and chilies and saute for another minute, stirring to prevent sticking. Stir in the stock, straw mushrooms, pineapple and tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Add basil and mint, lime juice, soy sauce, and tofu. Simmer for 5 to 10 minutes, until the flavors are well blended. Sprinkle with mung sprouts and basil leaves and accompany each serving with a wedge of lime.
Notes: I used a pre-minced garlic to save time. We minced the straw mushrooms VERY small so that I wouldn’t notice the texture. I bought pineapple chunks not suspended in juice but heavy syrup. So I drained and did not add the liquid. We used fire roasted tomatoes to enhance the flavor. We used soy sauce as we did not have fish sauce. Josh hates tofu so we substituted a very thin brown rice noodle.
Southeast Asian Vegetable Stock (Vegan) From Moosewood Restaurant Low-Fat Favorites
1 onion, peeled, and sliced
6 garlic cloves, peeled
2 celery stalks, chopped
2 medium carrots, peeled and sliced
3 inch piece fresh ginger root, sliced
1 fresh lemongrass stalk, chopped
2 tablespoons coriander seeds
1 teaspoon black peppercorn
1 bay leaf
1 star anise (or 1/2 teaspoon anise seed)
9 cups water
Combine all of the ingredients in a large stock pot and bring them to a boil. Reduce the heat and simmer, covered for 45 minutes. Strain the stock through a colander or sieve pressing as much liquid as possible out of the vegetables. Discard the vegetables and spices.
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My lemon grass died this past winter because it was so dry. I have four little stalks left that I am nursing back to health so this will have to wait a while for me.
--Lisa