|Spice Blend from Sarasota|
|Helps to digest beans|
I wouldn't recommend that you run to your kitchen and make this. It's not THAT good, but I did want to record it for myself. I never measured any of the spices, so I'll just take my best guess. Speaking of the spices, I should mention something about those. I used two spices I recently tried from Penzey's. One is called Ajwain. On the label it states that "Ajwain is especially useful in vegetarian lentil and bean dishes, partly as a flavoring, partly because ajawain has the ability to temper the effects of a legume based diet." I thought they stated that very nicely. I found myself wondering how long it took them to come up with that wording and whether there were any chuckles in the office that day as they came up with other possible ways of communicating this message. I will say that I have tried it a few times and have found their claim to be accurate, and that's all I'm saying about it. The other ingredient I used from Penzey's was Toasted granulated onion. It smelled so good in the store I had to buy some. I've found it pretty useful in marinades, salad dressings and soups.
I also decided to use a dried mushroom and spice blend I bought last year in Sarasota that's been sitting on my counter untouched, just looking for an opportunity to liven up a meal. I liked it and could see myself adding it to other soups, and would also like to come up with some other uses for it.
Kale and Chickpea Soup
1 tblspn olive oil
1 carrot, sliced or diced, depending on thickness
1 small or half a medium onion, diced
4 cups of veggie broth
1 small russet potato, diced
1 tblsn nutritional yeast
1 tspn toasted granulated onion
1 tspn ajwain
1 tblspn mushroom paradise blend
2 cups loosely packed chopped kale
1/3 to 1/2 can of chickpeas
1 tspn white wine vinegar
Bragg's liquid aminos to taste
1 cup cooked quinoa
1. In a soup pot, over medium heat, sautee onion and carrot for about 5 minutes.
2. Add broth, potato, nutritional yeast, granulated onion, ajwain, mushroom blend. Bring to a boil, then turn down to simmer and cook until potatoes are tender, about 15 minutes.
3. Add, kale, chickpeas, salt and pepper if you want, and vinegar. Let cook about 10 more minutes to wilt kale.
4. Serve over quinoa. This waters down the flavor a bit. I might cook the quinoa in the broth for a bit next time or add more seasoning.