When the average stack of mail contains little more than bills and catalogs, there’s a certain thrill in getting a parcel that’s been addressed by hand, bundled up with care and sealed by a real person. Care packages are a rarity for anyone beyond college age, which makes the Vegan Package Swap a singularly heart-warming concept, bringing together vegans from all corners of the world. Unlike many similar programs, international swappers are not only welcomed, but encouraged. When Glauce, the founder and author behind All About Vegan Food, invited me to swap with her directly, the offer was as irresistible as the goodies soon to come.
Thoughtfully curated with all the foods and flavors I love, this cardboard-clad treasure box bore a wealth of sweet and savory snacks, direct from Ireland. I must sheepishly admit that I devoured the whole lot too quickly to take proper tasting notes, but rest assured that there wasn’t a single lackluster pick among them.
Highlights include the two Nākd bars, particularly the Rhubarb and Custard flavor- An completely unheard of combination for a raw snack, let along a packaged food. Choco Goji Berries from Choco Delic are what chocolate-covered raisins can only dream of growing up to be: Bold, bitter but smooth chocolate on the outside, their subdued sweetness comes entirely from the tangy, chewy red berries within. On the savory side of the tracks, Bombay Snack Mix sold by The Happy Pear is an addictive blend of crunchy, salty, and slightly spicy lentils, chickpeas, and gram flour twigs. It’s the kind of stuff that you could eat by the handful without batting an eye. Kale chips are clearly a worldwide phenomenon now, and the Kale Crunchies made by Natasha’s Living Foods is a delicious reminder of why they caught on. Thick and hearty thanks to a cheesy nutritional yeast seasoning, they’re a healthy treat that has no language boundaries.
Getting a taste of the goodies available overseas was a thrilling experience, both for the actual eats and the privilege of getting to know Glauce and a few of her favorite local foods. For those who can’t travel the world but still want a taste of it, the Vegan Package Swap provides an opportunity to have it shipped right to your door. You may even make new friends across the globe along the way!
PS: If you want to take a peek at the goodies I sent over to Glauce, check out her post about the experience right here.
Name any day of the year, and I’ll tell you what food the calendar advises us to celebrate. National food holidays have become more of a joke than ever, despite never having serious credentials or origins of real significance in the first place. Every food council wants to get their edibles on the map, from soup to nuts- Literally. Celebrating these obscure occasions used to be a fun diversion, a bit of trivia to share and an excuse to eat something different, but now it’s just too difficult to keep up. However, there’s still one event that I’ve been celebrating since junior high, marking the date every time I put a blank calendar on the wall: National Doughnut Day. The first Friday of every June has been designated as a time to indulge in these sweet fried rings or spheres, and not just because the United Fried Snack Cake Board of America* said so. No sir, this holiday goes back to the late 1930’s, when the Salvation Army began giving out free doughnuts to soldiers who served in the war. There’s real history behind this joyous, delicious affair.
*Totally fictitious organization, but someone really ought to consider establishing this, don’t you think?
Happily, everyone can join in on the fried festivities now, war veteran or not. Although there are quite a few shops giving away free oily goods to mark the day, you can do so much better by turning to your own kitchen rather the drive through for doughnut satisfaction. A fear of frying puts many cooks off, but with a simple recipe and a healthy dose of caution, you’ll be rolling in hot, crispy doughnuts, fresher and tastier than anything else on the market. Cake-based doughnut holes fit the criteria beautifully: There’s no yeast that needs to awaken or dough to rise, no fussy shaping or cutting to speak of. You can just mix and fry at a moment’s notice.
One of the greatest benefits of fabricating your own fried treats is the freedom to flavor them in any way your heart desires. Chocolate is always a winning pick, one that I couldn’t resist for this particular celebration. Do you really think I would choose just plain chocolate doughnut holes, though? Clearly you don’t know me very well…
Hidden inside of each tender sphere is a gooey, sticky marshmallow, turning these average munchkins into one-of-a-kind hot chocolate doughnuts, inspired by mugs of hot cocoa topped with a crown of mini mallows melting on top. The crisp, sugar-coated exterior gives way to the most moist chocolate cake you could hope to taste, the marshmallow in the center adding equal parts indulgence and nostalgia. To further the “hot” part of the theme, cinnamon sugar or even a spicy, cayenne-flecked sugar could provide the finishing touch, but a simple, straightforward sweetness was exactly what I was craving.
Hot Chocolate Doughnut Holes
20 – 30 Vegan Mini Marshmallows
1 Cup All-Purpose Flour
1/3 Cup Natural Cocoa Powder
1/4 Cup Granulated Sugar
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Plain Non-Dairy Milk
1/2 Teaspoon Apple Cider Vinegar
3 Tablespoons Olive Oil
1 Quart Neutral Oil, for Frying
1/2 Cup Granulated Sugar
Before getting started on the batter, place your marshmallows in a single layer on a plate or small sheet pan and stash them in the freezer. They must be frozen solidly before going into the hot oil or else they’ll melt away completely! Allow at least 30 minutes before using your icy mallows.
The batter comes together very quickly, so first begin by pouring the neutral oil into a medium pot with high sides over set over medium heat on the stove.
Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine. Separately mix the non-dairy milk, vinegar, and olive oil before pouring the wet ingredients into the bowl of dry. Stir just until the batter comes together with no remaining pockets of dry goods. The mixture should be somewhat on the wet side and definitely sticky, but manageable when handled lightly. Scoop out heaping tablespoons of the batter and stuff a single frozen marshmallow into the center of each. Use lightly moistened hands to shape the dough around the mallow, rounding the raw doughnut out into a rough ball and making sure that the marshmallow is fully sealed inside. Handle them gently, since the dough is very soft.
When the oil hits 360 – 370 degrees, carefully lower 3 – 5 doughnut holes at a time into the pot. Cook for 4 – 5 minutes, turning the doughnuts as needed to ensure even frying all over. The best way to tell if they’re done is to watch and listen to the oil; at first, it will fizzle up madly and seem to almost hiss, but by the time the doughnuts are finished, the surface of the oil should be much calmer, and you will hear more of a pinging sound.
Use a spider strainer or slotted spoon to lift the doughnut holes out of the oil and drain them on paper towels. Repeat with the remaining doughnuts. Let them cool for at least 15 minutes before rolling in the additional granulated sugar, and serve as soon as possible. Doughnuts don’t get better with age, and I wouldn’t recommend keeping them beyond a day. Luckily, with doughnut holes this good, I don’t think you’ll have any problem with leftovers!
Makes 20 – 30 Doughnut Holes
Considering the thrilling news about my book and the rising temperatures outside, it’s no surprise that ice cream has been on my mind lately. Starting off the season on a high note with one of my personal favorites, an affogato is the perfect transitional dessert for a lingering spring with a few sudden heat waves thrown into the mix.
Classically prepared with vanilla ice cream, the frosty scoops are unceremoniously drowned in steaming hot espresso, mingling for those few fleeting seconds to create a sensation that vacillates between hot and cold, cold and hot, and finally hot once more. It’s the kind of dessert that you can’t get wrapped “to go” at a restaurant, that you can’t get prepackaged; it must be enjoyed immediately, but above all else, thoroughly. Perhaps I love it so much because it really forces you to be in the moment, rather than mindlessly munching on stray cake crumbs or a few leftover cookies. It’s more of an experience than dish, when you get right down to it.
Of course, I’m hardly the sort to do anything traditional when it comes to food, so my flavors vary as wildly as the weather. The only constant has been that strong, dark shot of espresso poured on top… Until I discovered there was such a thing as chocolate tea. Pacha provided me with the opportunity to sample their cacao infusions, providing the inspiration for my inverse affogato. Instead of pouring espresso on top, why not freeze it as the ice cream instead? Steeped for twice as long and at double-strength, the chocolatey brew marries harmoniously with the creamy coffee ice cream, giving life to a new mocha flavor, as delicate as it is complex.
If the world is not black and white, why should all affogato remain merely vanilla and espresso?
Espresso Ice Cream:
1 Can (1 3/4 Cup) Full-Fat Coconut Milk
1/4 Cup Granulated Sugar
2 Teaspoons Instant Espresso Powder or 1 Tablespoon Instant Coffee Powder
1 Tablespoon Arrowroot Powder
1/4 Cup Kahlua or Coffee Liqueur
Strong Brewed Cacao Tea, Hot
To make the ice cream, simply toss all of the ingredients except for the liqueur into a medium saucepan and whisk thoroughly. Make sure you break up any clumps before turning on the heat to medium. Whisk periodically until the mixture comes to a boil. Cook at a full boil for 2 additional minutes, and then remove the pan from the burner. Add in the liqueur last, stirring to incorporate. Let cool to room temperature and then chill thoroughly for at least 3 hours before churning in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer the fresh, soft ice cream into an air-tight container and stash it your freezer for at least 3 hours before serving.
To serve your affogato, simply scoop the ice cream into a heat-safe dish and pour as much of the hot cacao tea on top as desired. Eat immediately!
Makes About 1 – 1 1/2 Pints Ice Cream
Magic is what happens when impossibilities become reality.
Thus, this new development can only be explained as an act of magic. How else could France’s sole 100% vegan publisher, L’Age d’Homme, have picked my modest tribute to dairy-free ice creams out of a veritable ocean of cookbook options? Of all books, of all things- It’s still hard for me to believe! I don’t speak French and have only visited the country briefly, but this could be the start of a beautiful relationship.
I haven’t yet seen the translated and reformatted rendition, renamed Veganice Glaces Véganes, but I’m already thrilled by the adorable new cover. For all you Francophiles out there, keep you eyes peeled for the release on June 21st! Should any French-speaking vegans out there get your hands on a copy, please let me know how the the recipes read, since I wouldn’t know the difference whether the instructions ultimately make ice cream or bicycles. Plus, I just got word that Vegan Desserts and Easy as Vegan Pie will also be joining Collection V shortly… Stay tuned for more details as they develop!
Since I can think of no better way to celebrate than with a big scoop of freshly churned ice cream, my recipe for Beurre Noisette Ice Cream, straight out of Vegan a la Mode, sounds like the perfect flavor to mark the occasion.
Beurre Noisette Ice Cream
Otherwise known as browned butter, the French have a much more elegant way of describing this rich nectar as “hazelnut butter,” alluding to the toasty, hazelnut-like flavor derived from a quick flash in the pan. The application of gentle heat transforms this everyday substance into something otherworldly, redolent with both salty and savory notes that heighten the sweetness of baked goods, or in this case, frozen treats. Many chefs would have you believe that this decadent substance can only be made with dairy, but au contraire, I’ve found that the same process works just as well with vegan “butter.” Taking the French term a bit more literally, a generous handful of hazelnuts cranks up the volume on that naturally nutty essence all the way to 11, so really, who needs the dairy anyway?
1/2 Cup Non-Dairy Margarine
3 1/4 Cups Non-Dairy Milk
2 Tablespoons Arrowroot
2/3 Cup Granulated Sugar
1/4 Cup Light Corn Syrup or Light Agave Nectar
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1/2 Cup Toasted Hazelnuts, Finely Chopped
Cut the margarine into tablespoon-sized pieces and place them in a medium saucepan over medium-low heat. Wait for all of the margarine to melt, then begin swirling the pan around to stir, as needed. In a fairly short time it should begin to look somewhat separated, with a foamy white top and yellow oil underneath that will gradually progress to a darker color. Eventually, the solids will settle to the bottom and begin to brown. The best judge of doneness here is to watch and listen to the bubbles; they will start making a more hollow pinging sort of sound near the end, and slow nearly to stopping.
At that point, quickly add in the sugar, whisking slowly but continuously. The mixture will be clumpy initially, but it will smooth out. Cook the sugar to a deep amber color, but do not be alarmed if it’s still not completely dissolved yet. Add in 1 1/2 cups of the non-dairy milk very carefully to arrest the caramelization process– Stand back, because it will sputter angrily. Things may look like a mess now, with the sugar solidified and clumped at the bottom of the pan, but do not panic! Continue stirring over gentle heat until the sugar melts and becomes smooth again.
Whisk cornstarch and remaining milk together separately before adding it into the pan with the corn syrup and salt. Turn the heat up to medium, bring the mixture to a full boil, then turn off the stove. Stir in the vanilla and let cool to room temperature before moving the cooked custard into your fridge. Chill thoroughly, for at least 3 hours, before churning.
Churn in your ice cream machine according to the manufacturer’s directions. In the last 5 minutes of churning, slowly sprinkle in the chopped hazelnuts so that the blades of the paddle incorporate and distribute the nuts throughout the ice cream. Transfer the soft ice cream to an air-tight container, and store it in the freezer for at least 3 hours before serving.
Makes 1 – 1 1/2 Quarts
If we can all agree that 2013 was the year of the coconut, then I do hereby declare 2014 the year of the vegan fish. Perhaps the trend isn’t quite so widespread or pronounced- You’re not about to find mock seafood woven into everything from granola bars to non-dairy beverages, thank goodness- but it’s a distinct and growing section of the innovative food industry. While the demand for cruelty-free alternatives has grown to a deafening roar over the past decade, meatless offerings never included any oceanic facsimiles. It was the last frontier of veganism, but no more.
I first became aware of Atlantic Natural Foods and their Vegetarian Fishless Tuna back in the cold days of winter, and thanks to my snail’s pace of turning out a review, they have since updated their branding. It now falls under their Caroline’s line, bearing a shiny new label, but the product itself remains the same. Soy-based and packed in a tin can just like the “real” thing, it’s the only fishless canned tuna on the market. Gone are the days of Tuno, but anyone who misses the stuff should be thrilled; Caroline’s is a clear improvement.
That said, for anyone unaccustomed to fishy flavors, steel yourself as you pop the lid for the first time. The pungent aroma hits you right away, and unfortunately, it’s not exactly an enticing one. Smelling quite a bit like cat food, it doesn’t look too much better, either. In all fairness though, real canned tuna has always grossed me out, even when I was an avid fish-eater. Appearing to be little more than TVP in water at first blush, a flaky yet substantial, satisfying texture reveals itself at first bite, imitating the grain of cooked tuna surprisingly well. Leading with an unmistakable oceanic flavor, only a slight soy aftertaste gives away its true origins. Though first impressions may not be stellar, it’s pretty darned close to canned tuna, as far as I can recall, and I found myself quickly warming to the unique taste. Best of all, it’s not just a starchy copycat like many of the existing konjaku-based faux-seafoods, but has some real protein to speak of, making it a sound nutritional choice all told.
Though I would venture to guess that 95% of buyers will inevitably turn their fishless tuna into good old fashioned tuna salad, I wanted to go with a lighter, cleaner presentation to really highlight the mock meat. Composing a platter of tuna nicoise salad was a real treat, since it took almost no effort for a huge flavor payoff. Chickpeas tossed with a touch of sulfuric black salt took the place of hard boiled eggs, and the tuna itself needed only a light dressing of olive oil, mustard, lemon juice, and a handful of sliced scallions to really sing. I couldn’t get enough of this veggie-packed plate, devouring the entire thing in record time.
What I truly yearn for when it comes to seafood, though, is Japanese food. Considering that fish really makes up the foundation of this cuisine, the potential for even a canned alternative is nearly limitless. Sushi would have been the obvious (albeit undoubtedly delicious) route, so I instead opted to make a delightfully briny, somewhat salty furikake topping out of my remaining fishless fixings. Serving to both extend this rare ingredient while also extending its shelf life, you really get the most bang for your buck when it can be used over the course of countless meals. Plain old sushi rice comes to life with just a light sprinkle of this simple condiment, but the sky’s the limit when it comes to topping potential. Think of the salads, french fries, popcorn, and noodles that could all benefit from a little extra umami. As long as you don’t include it as an option at your next ice cream social, I’d say all the rest is fair game.
1/2 Cup Very Thoroughly Drained Vegan Tuna
2 Teaspoons Tamari
1 Teaspoon Mirin
1 Teaspoon Olive Oil
3 Tablespoons Toasted White Sesame Seeds
2 Tablespoons Toasted Black Sesame Seeds
1 Sheet Toasted Nori
Preheat your oven to 225 degrees and line a rimmed baking sheet with aluminum foil. Lightly grease and set aside.
Simply toss the “tuna” with the tamari, mirin, and oil to thoroughly coat. Spread it out into one thin, even layer on your prepared baking sheet and slide it into the oven. Cook for about 1 1/2 hours, stirring every 30 minutes, until darkened in color, reduced in size, and dry to the touch. They may not feel crispy just yet, but they will continue to dry as they cool.
Cool the fishless tuna flakes completely before combining them with both types of sesame seeds. Use a sharp pair of scissors to cut the sheet of nori into inch-long strips. Stack the strips on top of each other and then cut them into very thin ribbons, just a few millimeters wide. Add the nori into the mixture, stir well, and store in an air-tight container at room temperature. The furikake will keep for at least a month, possibly longer- I couldn’t save any long enough to find out!
Makes About 1 Scant Cup
To say that I’ve been feeling a bit scattered lately would be putting it lightly. Silly little oversights have punctuated the last couple of days, spicing up the mundane routine with strange surprises sprinkled here and there. Dirty dishes some how find their way back into cupboards, unwashed; recipe components are completed, and then forgotten until the meal is fully devoured; days seep through my fingers like water, obliterating a once rigid posting schedule. Nothing to be alarmed about, but it’s clear that running on autopilot is not serving my needs particularly well lately. “Pea-brained” would describe the situation quite nicely, and not just because of my increasingly dimwitted mistakes. Spring is on my mind, driving me to the point of distraction. Longer, brighter days captivate me while simultaneously throwing off my finely tuned rhythm, and the influx of fresh, vibrant produce easily overwhelms my senses. What to eat first? Where to go, what to do? Every winter seems interminable, so when it finally relinquishes its icy grip, it feels like a brand new world out there.
The best cure for seasonal disorientation is immersion, so let’s jump right in and celebrate the other reason for my pea-brained state: Peas! In all their green glory, this simple salad combines snow peas, pea shoots, and English peas to showcase their myriad textures, flavors, and shapes. The rather silly, rhyming title doesn’t fully do this combination justice, but was unavoidable thanks to the matcha tea-infused dressing, lending equal parts bitterness and sweetness to the blend.
In case you’re suffering from an equally pea-brained daze, a heaping helping of this bright, fresh homage to the humble pea might just be the antidote.
Three Pea Tea Salad
6 Ounces Snow Peas, Thinly Sliced on the Diagonal
4 Ounces Pea Shoots
8 Ounces Raw English Peas
Green Tea Dressing:
2 Scallions, Thinly Sliced
1 Tablespoon Yellow Miso Paste
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Rice Vinegar
1 Tablespoon Mirin
1/2 Teaspoon Matcha Powder
2 Tablespoons Olive Oil
Salt and Ground Black Pepper, to Taste
I think you can already see how this one should come together, but in case you need someone to hold your hand, here’s the rundown: Toss the sliced snow peas, pea shoots, and English peas together in a large bowl. Separately whisk together all of the ingredients for the green tea dressing, beating the mixture thoroughly until smooth. Pour it all over the vegetables, tossing to coat. Season with salt and pepper to taste. Serve immediately!
Makes 3 – 4 Side Dish-Sized Servings
Timing is everything when it comes to food reviews. Trends are as unpredictable as the weather, turning the latest and greatest innovations into old-hat just a month down the road. This unstoppable phenomenon has never been more clear to me as I flip through old files, discovering half-baked reviews from products first sampled almost a year ago (!) now. Where did the time go, and more importantly, why didn’t I share this gem sooner?
Daiya is practically a household name a this point, a pivotal player in the vegan cheese game. No other dairy-free shreds have achieved mainstream approval, nor prevalence, quite like their white and orange strands, initially making a splash back in 2009 as the very first meltable option. Not content to just ride the wave of this immense success, they’ve continued to innovate ever since that great success, unleashing cheesy goodness throughout countless other prepared foods. Their latest offering to cheese-loving dairy detractors shines just as brilliantly: Slices, imitating the flavors of cheddar, swiss, and provolone.
Provolone-Style slices were the only variety I could get my hungry mouth around at the time, but considering their culinary potential, the other two are worth seeking out for a second round. These are not fine cheeses you’d want to eat cold, plain, or otherwise uncooked. Surprisingly fragile and prone to crumbling straight from the package, the flavor doesn’t impress right off the bat. Borderline bland, with a subtle sweetness, these slices are definitely not meant for topping crackers. Where they really come to life is under a hot broiler, melted down to gooey, creamy, and yes, stretchy sheets. Mild but with a pronounced tang and satisfying salty accent, they’re appropriately rich, imparting an addictive sort of decadent fattiness upon any dish. Though it didn’t seem like a winner at first, I found myself increasingly taken with this simple cheesy pleasure. In fact, my tasting notes conclude with the declaration that the provolone option is the “holy grail of vegan cheese.” Overenthusiastic hyperbole aside, these are darned good slices.
But of course, I would never recommend eating them outside of a hot dish, which is why I heartily endorse the equally savory, slightly indulgent cheesesteak sandwich pictured above. Soy curls soaked in umami-packed mushroom broth make up the “meat” of the matter, tossed with lightly charred onions and roasted peppers, all smothered under a blanket of that prize-worthy provolone cheese. Altogether, it’s the kind of dish you could use to convert meat-lovers, cheese-lovers, and generally picky omnivores alike. So go ahead, give in to your cravings because now it’s effortless to keep them vegan!
4 Teaspoons Olive Oil
1 Medium Yellow Onion, Thinly Sliced
1 Red Bell Pepper, Roasted and Thinly Sliced
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
1 Tablespoon All-Purpose Flour
1/4 Cup Reserved Mushroom Broth
1 Tablespoon Reduced-Sodium Soy Sauce
3 Hoagie Rolls, Split and Toasted
9 Slices Provolone-Style Daiya Cheese
Begin by placing the dry soy curls in a large bowl and covering them with warm mushroom broth. Let them soak for about 15 – 20 minutes, until the soy curls are fully re-hydrated and tender. Pour off but reserve any excess liquid.
Heat the oil in a large skillet over medium-high heat. Add the sliced onion and saute, stirring often, until aromatic browned around the edges. Add the bell pepper, oregano and pepper and continue cook, stirring often, until the vegetables are wilted and soft; about 5 minutes. Reduce the heat to low, sprinkle the vegetables with flour and stir to coat. Gently pour in 1/4 cup of the reserved broth along with the soy sauce, bringing the mixture up to a simmer. After another two minutes, remove the pan from the heat.
To assemble your sandwiches, divide the soy curl filling between your three toasted rolls and lay three provolone slices on top of each. Run them all under the broiler for about 2 – 3 minutes, until the cheese is perfectly melted and gooey all over. Dig in immediately!
Makes 3 Sandwiches
This spring has been a temperamental one, no doubt about it. Gardening ventures have been unsurprisingly stymied by unexpected cold fronts and unreliable rains. Even so, by mid-May, it’s reasonable to expect some sort of visible progress out there in the vegetable patch. Nearby friends boast impressive flowers and a few hearty vines, bearing the promise of a fruitful harvest soon to come. All we have are chives. But oh, what lush, long, and prolific chives we have! Shooting up faster than they can be mowed down, these edible weeds are beginning to present a real threat to the surrounding plant life. Choking off sunlight for the smaller sprouts while edging closer into their territory, they’re the only things that seem to be thriving in spite of the elements. Even after plucking a bushel of the slender green blades, a whole field still remains to be eaten, so it’s high time those chives get put to proper use. If the other seedlings are ever going to break through the earth, I had better start making space!
Initially whipping the fine onion grasses into a basic pesto formula, it dawned on me that I had no idea what to do with it next. Should I just spread it on bread and call it a day? Would it be better mixed into pasta? Still in the teeth of final exams, complicated preparations were out of the picture, which brought me to my favorite default option: Soup. Keep it chilled for those warmer days or throw it on the stove the next time a frost warning comes along, since it tastes just as bright, fresh, and comforting either way. The whole thing comes together in a matter of minutes, and since it utilizes a bare minimum of ingredients, it’s the perfect spring soup, no matter how pitiful the growing conditions.
Chive Pesto Soup
2.5 Ounces Fresh Chives
2 Tablespoons Prepared or Finely Minced Fresh Horseradish
1/4 Cup Raw Sunflower Seeds
2 Tablespoons Nutritional Yeast
2 Tablespoons Lemon Juice
3 – 5 Tablespoons Olive oil
1 3/4 – 2 Cups Vegetable Stock
2 Cups Cooked Beans*
1/2 – 3/4 Teaspoon Salt
*I used one 12-ounce package of Trader Joe’s Melodious Blend, which includes green garbanzo beans, red lentils, and brown lentils. Any blend or single varietal will work just as well though! I would recommend either white beans or regular chickpeas as my second and third choices, personally.
Snip the chives into short 1-inch lengths and toss them into your food processor. They need to be broken down somewhat before you start to blend, because I find that the long pieces will just wrap themselves around the motor without getting chopped otherwise. Add in the horseradish, sunflower seeds, nutritional yeast, and lemon juice as well. Pulse the machine repeatedly to combine. Pause to scrape down the sides of the bowl periodically, ensuring that everything gets incorporated. With the motor running, slowly drizzle in the olive oil until the mixture is emulsified and fairly smooth. It doesn’t need to be a perfect puree, since a bit of texture will add more body to the soup, but make sure there are no remaining whole seeds or long strands of chives remaining.
At this point, you can transfer the pesto to a jar and save it for up to a week, if you’d like. To proceed with the soup, place it in a medium pot and whisk in 1 3/4 cups of the stock. Stir in the beans and salt, to taste. Adjust the amount of liquid if you’d like the soup to be slightly thinner. Either chill for 1 hour before serving for a more refreshing bowlful, or pop it on the stove for about 5 minutes to heat through, to serve it warm.
Makes 3 – 4 Servings