Saute of Potatoes, White Beans and Cabbage

Another recipe from Heidi Swanson's new cookbook 'Super Natural Every Day' - this concoction is pictured on the front of the book - .  I made this one pretty much as is. 

A few days ago, I wondering what to make for a side with a turkey meatloaf, Heidi's book had just arrived and this sounds easy and I had all of the ingredients (usually my major consideration when decided what to cook...) so I gave it a try, not really expecting much.  I mean, none of these ingredients is an attention grabber individually.

But, when put together in this oh so simple manner - it is heavenly (and I don't really like potatoes much).  The textures are very interested: the creaminess of the beans, the little bits of crunchy potato, and the lingering crispness of the cabbage - its so good! 

Since these ingredients and the preparation is so simple, I think its very important to use a good quality sea salt and freshly ground black pepper (in fact, this is always important!).

It was so easy to put together and we all loved it.  True comfort food. 

2 tablespoons extra virgin olive oil
2 large potatoes, unpeeled, scrubbed, and cut into tiny cubes
sea salt & freshly ground black pepper
2 large shallot, minced
2 cups cooked white beans (or 1 15-oz can white beans, rinsed and drained)
3 cups finely shredded green cabbage
finely shredded Parmesan cheese (optional)

Heat olive oil in a large saute pan over medium high heat, add potatoes and a few pinches of salt and a few grinds of pepper.  Toss potatoes to coat with oil then cover.  Cook potatoes, tossing every few minutes until they are cooked through (8 - 10 minutes).  By sure to pick of the beautiful brown bits off the bottom of the pan as you toss.  Add shallots and beans, let everything brown a bit, scape the bottom of the pan to pick up all of the brown bits. Cook until everything is nicely browned.  Stir in cabbage, toss and cook a few more minutes until the cabbage just begins to break down (the cabbage should still be somewhat crunchy). 

Saute on a high enough heat that you get lots of brown bits; incorporating the browned crispy goodness through-out the dish is key.

Taste for seasoning, adjust salt and pepper.

Serve with a sprinkling of Parmesan if desired.

Saffron Soup

I received Heidi Swanson's new cookbook (Super Natural Every Day) a few days ago.  Part of the wonder of this book is the beautiful photos (which she takes herself) but the other part is the wonderful, creative vegetarian food she creates.  Her books are a great place to get inspired when I feel out of ideas.  (her previous book Super Natural is wonderful also.)  Also, both of these cookbooks are about food any home cook can accomplish, no chefy nonsense.

This recipe is my take on Heidi's Chickpea Stew (hers has eggs and dairy, so I had to change it up a bit)

Saffron is an investment (runs about $15 for a gram).  Granted, I'm kind of a food nerd, by from my perspective there is no substitute for saffron and its worth the price because the taste is fabulous (and the fragrance also).  (Note:  I just saw saffron on amazon.com from pretty cheap to extremely expensive - I might try amazon next time I need it - they have anything!)  Saffron lends a touch of the exotic, its quite common in Moroccan and Spanish cooking. 

Saffron is very labor intensive to grow and harvest click here for the wikipedia entry for saffron.  Its got a very long and interesting history.

This soup has a very delicate flavor and the saffron really shines.

This recipe has been shared at Slight Indulgent Tuesdays at Amy Green's blog Simple Sugar and Gluten Free.

1 - 2 tablespoons coconut oil (or olive oil)

2 large shallots, minced 
salt to taste
2 - 4 garlic cloves, minced
3 cups vegetable stock (or water)
pinch of saffron
3 cups cooked chickpeas (or 1 15-oz can, drained and rinsed)
head of cauliflower (cut into quite small flowerettes - to nearly match the size of the chickpeas)
1 13.6 oz can full-fat organic coconut milk
handful of cilantro, cleaned and chopped

Heat the coconut oil in a large saucepan or dutch oven.  Add shallots and a pinch of salt, saute until shallots begin to take on some color. 

Meanwhile, heat the broth (or water) and drop in the saffron.  Let this sit for a few minutes to allow the saffron to 'bloom'.

Add minced garlic to the shallots and saute a few minutes more.  Add cauliflower and drained chickpeas and continue to saute a few minutes.

Add broth.  Bring soup to a gentle simmer.

Open the can of coconut milk and spoon the solid part into your soup (you can use the whole can, including the more watery part - depending on how you like you soup), stir to incorporate.  Taste and add more salt if desired.  (can also add red pepper flake if you like spicy)

Turn off heat and add cilantro, stir into soup.  Serve

Options:
- use yogurt or sour cream in place of coconut milk
- If not using saffron, substitute a bit of curry paste or curry powder (add this to the shallots and garlic and allow to saute for a few minutes)
- use any other combination of vegetable and beans you like (for instance: cannelini beans and broccoli or kidney beans and zucchini)
- don't like cilantro?  add something else green: spinach, dandelion greens, finely chopped kale...
- of course, cooked chicken breast can be added
- white fish would be great here also, just place the portion sized pieces in the gently simmering broth and allow to cook thru - should take 10 - 15 minutes.

And - for an asian take on this soup:
- in place of saffron, season with small amounts of fresh minced ginger, tamari, fish sauce, red pepper flake
- gently warm cubed firm tofu in the soup and add chopped bok choy, napa cabbage, and cilantro at the very end so the greens will stay a bit crisp

Twice Baked Sweet Potatoes

Double this recipe and have fabulous left-overs.  We even eat these for sometimes for breakfast.  Note for the super-organized: bake the sweet potatoes the night before when you have something else in the oven.

I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's blog.

4 medium-large red garnet yams (sweet potatoes)
1 large onion, chopped
1 tablespoon olive oil

1 cup black beans
1/4 - 1/2 cup vegan sour cream
handful of cilantro, chopped roughly
chipotle hot sauce to taste
sharp cheddar cheese (optional)

Pierce yams in several places with a fork.  Bake in a 350 degree oven until pierced easily with a fork (usually 45 - 60 minutes, depending on the size of your sweet potatoes). 

Meanwhile, heat olive oil  in a skillet, add onions and cook slowly, stirring occasionally until onion are caramelized.

Allow yams to cool enough to handle.  Slice in half length-wise and scoop out the flesh leaving a shell about 1/4 inch thick.  Mash the pulp a bit and stir in black beans, sour cream, cilantro, and hot sauce.  Mix well.  Fill the shells with the mixture.  Top with cheese in desired (if you use very sharp cheddar, you can use very little and still have great that great cheddar taste).

Return to the oven until hot and tops are golden brown. 

Options:

- obviously real sour cream can be used

- omit the cheese for a vegan option

- add steamed broccoli chopped very small to the filling mix

- substitute chickpeas, parsley, and curry powder, for the black beans, cilantro, and hot sauce

- use your imagination!