The menu: roasted yam and garlic soup with rustic black olive and sun-dried tomato bread. The mistake: one whole can of chipotle chili puree rather than the 2 tsp it calls for. The result: it was so spicy we couldn’t even finish our bowls and all you could taste was chipotle! (I’ll admit that I can’t handle a lot of spice, but even the boy was struggling!) We now have four containers in our freezer of chipotle soup that we’ve been using in small amounts to flavour meals since; however, I think the soup would have been very tasty with only 2 tsp of the chili puree. The bread was amazing, though!
Roasted Yam and Garlic Soup
via rebar (Audrey Alsterberg and Wanda Urbanowicz)
6 cups vegetable stock
3 large yams
2 garlic blubs, roasted
2 red peppers
2 tbsp vegetable oil
1 medium yellow onion, diced
2 tsp salt
3 garlic cloves, minced
2 tbsp sage, minced
2 tbsp oregano, minced
2 tsp coriander seeds, toasted and ground
1 tsp ancho chile powder
2 tsp chipotle puree
1 tbsp maple syrup
juice of 1 lime
salt and pepper to taste
Pre-heat oven to 375 F. Using a fork, poke a few holes in each yam. Place on a baking tray and roast until soft and collapsed, about 45 minutes. Roast the garlic bulbs at the same time. When the yams are tender, cool slightly and remove skins. Squeeze flesh from the roasted garlic bulbs. Halve and seed peppers. Place peppers and whole tomatoes on an oiled baking tray and roast until the skins begin to puff and brown, about 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel away the skins and set aside. Heat vegetable oil in a large soup pot. Add onions and saute until translucent. Add garlic, spices and herbs, and cook until the garlic is golden. Stir in the peeled, roasted vegetables, the stock and chipotle chiles. Bring to a boil, reduce heat and simmer for 20 minutes. Puree the soup until smooth. Whisk in maple syrum, lime juice and season to taste with salt, pepper and more chipotles, if desired. Serve hot.
Rustic Peasant Loaf with Black Olives and Sun-Dried Tomatoes
via Vegan Planet (Robin Robertson)
2 1/4 tsp (1 packet) active dry yeast
2 cups warm water
1 tbsp sugar or natural sweetener
3 tbsp olive oil
1 tsp salt
5 cups unbleached all purpose flour, plus more for kneading
1 cup whole wheat flour
1/2 cup oil-packed or rehydrated sun-dried tomatoes, chopped
1/2 cup black olives, pitted and chopped
In a large bowl, combine the yeast and 1/4 cup of water. Add the sugar and stir to dissolve. Let the mixture stand for 10 minutes, then stir in the remaining warm water, the olive oil and the salt. In a separate large bowl, combine the flours and stir until well mixed. Add about half the flour to the liquid mixture, stirring to combine, then work the remaining flour to form a stiff dough. Transfer to a lightly floured board. Place the sun-dried tomatoes and olives on the dough and knead briefly to incorporate them. Continue to knead until smooth and elastic, 8 to 10 minutes. As you knead, keep your hands and work surface lightly floured so that the dough does not stick. Place in a lightly oiled large bowl and turn over once to coat with oil. Cover with a clean kitchen towel or a piece of lightly oiled plastic wrap. Let rise in a warm place until doubled in bulk, 1 to 2 hours.
Meanwhile, lightly oil 2 small baking sheets and set aside. Punch the dough down and turn out onto a lightly floured work surface. Divide the dough in half, shape into 2 round or long loaves, and place on the prepared baking sheets. Flatten the loaves slightly and cover with clean damp towels or lightly oiled plastic wrap. Set aside in warm place and let rise again until doubled in bulk, about 1 hour. Preheat the oven to 375 F. Use a sharp knife to cut one to three 1/4 inch deep diagonal slashes in each loaf. Bake on the center oven rack until golden brown, 40 to 45 minutes. Tap the bottom of the loaves – if they sound hollow, the bread is done. Remove from the sheets and let cool on a wire rack before slicing.