Winter Warmer

Not yet winter, you say? I dare you to repeat that after this last week in stormy New England. Losing power for 2 1/2 days in the sub-freezing temperatures would have been bad enough, but the cherry on top of this snow sundae was sliding on the ice and crashing my car into a telephone pole. Minimal at worst, the air bags didn’t even deploy, and yet the damage somehow totals upwards of $4,000. Completely incomprehensible to this car-illiterate new driver.

The point is, it’s never too early for some comforting winter dishes that can warm you up from the inside, especially when it’s damn near apocalyptic outside. I may have lacked the resources to make this particular soup in my moment of greatest need, but the craving for a bubbling cauldron of savory stew reminded me of this previously unpublished recipe.

Please excuse the dark, mediocre photo… It’s almost a year old and I haven’t had a chance to shoot a new one!

Inspired by saag paneer, an Indian dish with gently stewed spinach and cubes of soft cheese, this vegan version utilizes kale, the leafy green of the moment, and achieves a silkier texture through the use of pureed potato. A stunning one-bowl meal, complete with greens and protein, not to mention a crave-worthy spicy flavor profile, my hesitation to share it stemmed from impatience. Factoring in the time it takes to press the tofu, bake the tofu, and simmer the soup, it’s not one to make on the fly.

However, thanks to the new tofu innovation from Nasoya, their latest vacuum-packed Sprouted Tofu cuts the prep time in half. Packaged and sold already pressed, the firm, dense texture is perfect for this application, as well as any other dish that calls for pressed tofu. Thanks to this simple improvement, I can see many repeat performances for my green monster of a soup coming up in these colder months!

Yield: Makes 4 - 6 Servings

Kale Saag Soup

Name: Kale Saag Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 16-Ounce Package Vacuum-Sealed Tofu, or Extra-Firm Tofu, Pressed for 1 Hour; 1/4 Cup Rice Vinegar; 2 Tablespoons Olive Oil; Zest and Juice of 1/2 Lemon; 1/2 Teaspoon Salt; 2 Tablespoons Coconut Oil; 2 Small Yellow Onions or 1 Large, Chopped (About 1 Cup); 1 1/2 Tablespoons Finely Minced Fresh Ginger; 4 Cloves Garlic, Finely Minced; 2 1/2 Teaspoons Ground Cumin; 1 Teaspoon Garam Masala; 1 Teaspoon Mustard Powder; 3/4 Teaspoon Turmeric; 1/4 – 1/2 Teaspoon Cayenne Pepper; 3 Cups Water or Vegetable Stock; 1 Medium Potato, Peeled and Chopped (About 1 Cup); 1 Bunch Kale, Stemmed and Chopped; 1 Cup Coconut Milk; 1/2 Teaspoon Salt, or to Taste; Fresh Parsley or Cilantro for Garnish

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

Tofu Paneer:

1 16-Ounce Package Vacuum-Sealed Tofu, or Extra-Firm Tofu, Pressed for 1 Hour
1/4 Cup Rice Vinegar
2 Tablespoons Olive Oil
Zest and Juice of 1/2 Lemon
1/2 Teaspoon Salt

Kale Saag Soup:

2 Tablespoons Coconut Oil
2 Small Yellow Onions or 1 Large, Chopped (About 1 Cup)
1 1/2 Tablespoons Finely Minced Fresh Ginger
4 Cloves Garlic, Finely Minced
2 1/2 Teaspoons Ground Cumin
1 Teaspoon Garam Masala
1 Teaspoon Mustard Powder
3/4 Teaspoon Turmeric
1/4 – 1/2 Teaspoon Cayenne Pepper
3 Cups Water or Vegetable Stock
1 Medium Potato, Peeled and Chopped (About 1 Cup)
1 Bunch Kale, Stemmed and Chopped
1 Cup Coconut Milk
1/2 Teaspoon Salt, or to Taste
Fresh Parsley or Cilantro for Garnish

Instructions

First things first, preheat your oven to 350 degrees so that you can get the tofu “paneer” going. Cut the tofu into 1/2-inch cubes, and toss them into an 8-inch baking dish along with the remaining ingredients. Mix well to coat the tofu, and then arrange the cubes in one even layer, so they’re not overlapping (touching is fine.) Bake for 45 minutes until just barely golden around the edges. I don’t recommend tasting them plain; on their own, the “paneer” Will taste fairly sour and salty, but can balance out the soup (or most other dishes you want to throw them into) beautifully.
Meanwhile, get the soup going by melting the coconut oil in a large soup pot over medium heat. Add in the chopped onions, and saute until softened and translucent; about 5 minutes. Stir in the ginger and garlic, continuing to cook until the onions take on a tinge of golden-brown color, which could be around 5 – 8 more minutes. Throw in all the spices next, and saute with the other aromatics for just a minute or two to bring out the flavors, but be careful not to burn anything.
Pour in the water or stock, and be sure to scrape the bottom of the pot thoroughly to loosen and incorporate anything sticking. Follow that with the potato, and cover the pot. Bring the liquid to a boil, and then reduce the heat to a lively simmer. Let bubble away for about 15 minutes, until the potato pieces are fork-tender. Mix in the chopped kale a little bit at a time so that it can wilt down and fit properly in the pot. Cover once more, and simmer for a final 15 minutes. Turn off the heat, and add in the coconut milk. Either transfer the soup to your blender in batches to puree, or hit it with an immersion blender, until very smooth. Add salt to taste.
Ladle your smooth kale saag soup into bowls, and top with cubes of tofu paneer and the chopped fresh herbs of choice. Serve piping hot.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 512mgCarbohydrates: 20gFiber: 3gSugar: 7gProtein: 10g

November 4, 2011February 28, 2019

Hannah (BitterSweet)35 Comments

Beyond Tricks and Treats

Come November 1st, a nationwide tummy ache is pretty much the norm, stomachs still riotous with the undue stress of containing more Halloween candy than is advisable to eat in even two or three sittings. Something about the festivities just gets under the skin, the holiday itself being a grand excuse to go crazy and overdo the sugar. Common sense be damned, it’s the same pattern every year, from young to young at heart feeling the aftereffects of this particularly sweet evening. Awareness of such consequences still does little to dissuade me from indulging perhaps more than is advisable, but it does make me keenly aware of everything else fueling me that day. Without a solid foundation of whole grains and protein beforehand, the inevitable sugar crash would be a very ugly scene indeed.

That doesn’t mean those healthier options must be austere and dull, though! Black and orange to match the “traditional” colors of Halloween, this dish is a touch spicy too, enhanced with a slightly devilish addition of paprika and red pepper flakes. Toothsome wild rice makes it a stellar sort of pilaf, but it can also be an easy, no-muss main dish as well, thanks to the protein-packed black beans.

Even if you do plan on loading up on the sweet stuff, as I do, start the day out right with something a bit healthier first. There’s no need for the candy hangover the following morning!

Yield: Serves 8 – 12 as a Side; 4 – 6 as a Main

Halloween Rice

Black and orange to match the “traditional” colors of Halloween, this
dish is a touch spicy too, enhanced with a slightly devilish addition of
paprika and red pepper flakes. Toothsome wild rice makes it a stellar
sort of pilaf, but it can also be an easy, no-muss main dish as well,
thanks to the protein-packed black beans.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 45 minutes

Ingredients

2 Cups Uncooked Wild Rice
3 Tablespoons Coconut Oil
1 Small Yellow Onion, Chopped
3 Large Cloves Garlic, Minced
1 Teaspoon Black Mustard Seeds
1/2 – 1 Small Chili Pepper, Finely Minced, or 1/4 – 3/4 Teaspoon Dried Red Pepper Flakes
1/2 Teaspoon Hot Paprika
4 Ounces (About 4 Large) Cremini or Button Mushrooms, Roughly Chopped
1/2 Cup Vegetable Stock
2 Tablespoons Mirin
1 Teaspoon Apple Cider Vinegar
1 1/2 Pounds Peeled and Diced Sweet Potatoes (About 3 Cups)
1 14-Ounce Can (1 1/2 Cups Cooked) Black Beans, Rinsed and Drained
1/2 Teaspoon Salt, or to Taste

Instructions

The most time-consuming part of this recipe is simply cooking the
rice, so it’s best to get that out of the way early. Heat about 2 quarts
of water in a medium-sized stock pot, and bring to a boil. Add the wild
rice, reduce the heat slightly, and simmer at a brisk bubble for 45 –
60 minutes, until the grains are beginning to split and are tender
enough to eat. Now, just like pasta, drain out the excess water, and set
side the cooked rice. The rice can be made a day or two in advance, as
long as it’s stored in an air-tight container in the fridge.
In the same stock pot (or one larger) melt the coconut oil and coat
the bottom of the pot with it before tossing in the chopped onion. Saute
over medium heat until softened and translucent; about 5 minutes. Add
the minced garlic, and cook for another 5 minutes or so, until
everything is starting to take on an amber hue around the edges. Stir in
the mustard seeds, pepper or pepper flakes, paprika, and chopped
mushrooms, stirring frequently and cooking for an additional 3 – 5
minutes, until the mushroom has reduced in size and the spices are
aromatic.
To prevent burning, quickly add in the stock, mirin, and vinegar,
stir well, and follow with the chunks of sweet potato. The liquid won’t
completely cover everything, so don’t panic. Turn down the heat to a
steady simmer, cover loosely with the lid, and keep stirring the mixture
every few minutes, until the sweet potatoes are fork-tender. This could
take anywhere from 20 – 30 minutes, so be patient. The excess liquid
should be mostly if not completely evaporated by now.
Mix in the cooked wild rice, cook over low heat for a few minutes to re-warm, and season with salt to taste. Serve immediately.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.