Veganomicon: The Ultimate Vegan Cookbook Part 58

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375F, lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet and bake for 20 minutes. Flip patties and bake another 8-10 minutes till firm and golden-brown.

SOUPS.

SOUP IS SO basic that all too often it's totally ignored in cookbooks. Everyone's always rus.h.i.+ng w.i.l.l.y-nilly to check out the chocolate cake situation or the latest developments in lasagne. Don't be a follower like them; stop for a moment and really think about the abundance that soup is and how it can change your life.

Soup can be smooth or chunky, creamy or clear, hearty or refres.h.i.+ng. The variations are really endless! Looking to drop a few pounds while eating fabulously? Make soup. Almost all of these recipes are low fat (and can be made even lower fat or fat free; see page 21) and absolutely loaded with tummy-filling fiber and nutrient-loaded veggies. Bean-based soups have the added benefit of plenty of protein. Eating a large bowl of soup for dinner is an easy way to avoid eating too many calories in the evening, when they're more likely to be stored as fat (as opposed to being burned off though activity).

More important, soup can be serious food, not just the stuff you sip before an entree. Take a wander in midtown New York on any weekday around lunchtime-what you'll most likely see are people standing in line for soup. And we're talking about the suit-and-tie, pumps-and-purses, no-nonsense, office-working crowd. They don't mess around when it comes to that precious lunch hour, and neither should you. Be a smart New Yorker (or Green Bayer, San Diegan, Portlander . . .) and write "making (really awesome) soup" into your weekly planner.

BLACK BEAN-VEGETABLE SOUP.

SERVES 6 TO 8.

TIME: 1 HOUR 45 MINUTES (NOT INCLUDING SOAKING BEANS).

Like that little black dress, a good black bean soup can really take you places and fit any occasion. To make sure that the beans' deep, purple-black color stays true, we first completely cook the beans solo and then add the accompanying sauteed veggies afterward for a long, final simmer. Serve as is or topped with a swirl of Lime Crema (from the Baja Tacos recipe, page 96) or Sour Cilantro Cream (page 209), a twist of lime juice, or some diced avocado.

Beans: 1 pound dried black beans, rinsed, soaked for 6 to 8 hours or overnight

6 cups water

2 bay leaves

Pinch of baking soda

We've added enough total liquid to create plenty of broth in this recipe; if you like your black bean soup more stewlike, add only two or three cups of veggie broth toward the end.

For a creamy-textured black bean soup, remove a one or two cups of cooled soup and puree in a blender. Stir back into the soup and simmer for another 15 minutes. If you have leftover soup a few days down the road, try pureeing the whole thing and simmering until very hot. Season with a little more vinegar.

Soup: 3 tablespoons olive oil

2 medium-size onions, diced finely

4 cloves garlic, minced

1 green bell pepper, seeded and diced finely

1 jalapeno, seeded and minced

1 stalk celery, diced finely

1 carrot, peeled and diced finely

1 teaspoons ground c.u.min

2 teaspoons dried oregano

1 teaspoon dried thyme

1 tablespoon white wine vinegar or sherry vinegar

2 teaspoons salt, or to taste

Freshly ground black pepper

3-4 cups vegetable stock

For garnis.h.i.+ng each serving of soup: lime wedges, chopped avocado, minced fresh cilantro PREPARE THE beans: Drain the soaked beans, rinse again, and place the beans in a very large stockpot. Pour in the 6 cups of water and add the bay leaves and baking soda. Cover and bring to a boil, boil for about 3 minutes, and then lower the heat to medium-low. Allow to simmer for 1 to 1 hours, until the beans are very tender and their skins are soft. Remove the bay leaves.

During the last 30 minutes of the beans' cooking, prepare the vegetables: Preheat a large heavy-bottomed skillet over medium heat. Saute the garlic in the oil until the garlic begins to sizzle, stir for 30 seconds, and add the onions and bell pepper. Stir and cook for 12 to 15 minutes, until the onions and peppers are very soft, then add the jalapeno, celery, and carrot. Cook for another 10 minutes, until the carrot has begun to soften, then remove from the heat.

When the beans are completely tender, stir in the sauteed vegetables and any remaining oil, plus the c.u.min, oregano, thyme, and vegetable stock. Cover the pot, raise the heat to high, and bring to a boil. Lower the heat to medium-low, partially cover the pot, and simmer for 35 to 40 minutes, until the carrot and celery are tender.

Remove from the heat, allow to cool 10 minutes, add the vinegar, and season to taste with salt and pepper. Like most soups, this soup will be richer and more flavorful the next day.

Garnish each serving of soup with chopped cilantro and chopped avocado. Serve with lime wedges.

ACORN SQUASH, PEAR, AND ADZUKI SOUP WITH SAUTeED s.h.i.+TAKES.

SERVES 6.

TIME: 1 HOUR.

This is a precious jewel of a soup studded with pretty, red adzuki beans along with just a hint of fragrant five-spice. We love the salty sesame s.h.i.+take mushrooms that adorn the soup and draw all the flavors together.

Acorn squash is a pain in the tuchus to peel. The best way we've found is to cut the squash in half and seed it, then cut into chunks ( inch, in this case). Use a paring knife to slice off the skin.

To remove the seeds from pears, peel and slice in half, then use a measuring teaspoon to scoop the seeds right out.

2 tablespoons peanut oil

1 large yellow onion, cut into -inch slices

1 red bell pepper, cut into -inch slices