VeggieTalk

Yesterday, I wanted to make a quick soup to go with a main-dish salad. Scouring about for what I had in the house, I came up with a soup that was an unqualified hit. Unless I am hallucinating, I believe it took about 15 minutes from start to finish, yet it tasted like a long-simmering soup. The tiny bit of red curry gives it ample heat; if you’d like a spicier soup, use more, and for a less spicy effect, omit the red curry altogether.

Thai Coconut Corn Soup

6 servings

• 1 tablespoon light olive oil
• 3 to 4 cloves garlic, minced
• 6 scallions, white and green parts, thinly sliced
• 1 medium red bell pepper, cut into short, narrow strips
• Two 15-ounce cans light coconut milk
• One 16-ounce bag frozen corn
• 2 teaspoons good quality curry powder, or to taste
• 1/4 teaspoon Thai red curry paste, or to taste
• 1 teaspoon salt, or to taste
• 1/2 cup minced fresh cilantro

Heat the oil in a small soup pot. Add the garlic, the white parts of the scallions, and the bell pepper. Saute over medium-low heat until softened and golden, about 2 to 3 minutes.

Add the coconut milk, corn, curry powder, the green parts of the scallions and one cup water. If using the curry paste, dissolve it in a small amount of water before adding to the soup.

Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 5 minutes. Season with salt and remove from the heat. Serve, passing around the cilantro for topping.

Yesterday came close to being my idea of a perfect day—dining at not one but two favorite vegan cafes in New York City, with a visit to a fantastic art show in between. We started out at Caravan of Dreams, which I mentioned in an earlier post. My husband, my younger son, and I met another family of old friends. Caravan of Dreams is casual, fun, and funky. Since it was late Sunday morning a brunch menu was available, and all seven of us chose from that rather than the very extensive regular menu. Though nothing we ordered was exotic (tofu scrambles, breakfast burritos, spelt pancakes with fruit, simple salads, fresh juices, etc.), it was all hearty and earthy, well presented and quick to arrive.

If you want exotic, though, the menu offers tons of unusual and innovative choices, including many “live” (meaning raw) meals. For example, a meal called The Ecuador features, and I quote from the menu, “angel hair pasta made from squash or yams, guacamole and flax chips, daikon and jicama topped with fresh salsa, grapefruit chunks, and a salad.” I would really like to try that next time …

After saying goodbye to our friends, we met my brother and spent the afternoon seeing the David Smith exhibit at the Guggenheim Museum. It was, as the New York Times put it, a “modernist delicacy.” Since this is a blog about food and not art, these comments will suffice! Do see this show if you are in New York.

Since we were near one of our all-time favorites, The Candle Cafe, we stopped there for coffee and dessert before starting our drive home. The Candle is, simply put, the standard for exquisite vegan fare. For my husband, brother and I, dessert was plenty (though I really hated not being hungry enough to have a meal!); but my 14-year-old, who is a vegan gourmand and in the midst of a major growth spurt, was ready for another meal. He ordered a wrap filled with rice, beans, seitan, and greens. And he topped that off with a huge slice of chocolate cake with raspberry sauce and a hot chocolate. Ah, to be a young, bottomless pit again.

Both the Candle Cafe and Caravan of Dreams use organic ingredients and are committed to serving food that promotes health and well-being as well as nourishing the senses with big flavors and pleasing presentations.

Yesterday, the Hudson Valley and much of the northeast was hit with a late season snowstorm; it was a good day to stay in, but alas, I didn’t have time to spend in the kitchen (too much work to do for my Friday grad school class!). Still, the day dictated something warming for dinner, so I turned to one of my favorite quick comfort meals, chili and cornbread. The quick black bean chili with sweet potatoes is from The Vegetarian Family Cookbook (in fact, this colorful stew is the “cover model” of this book). I was a bit short on sweet potatoes, so I used lots of orange bell peppers, which, like sweet potatoes are high in vitamin C and contribute the same pretty color! The cornbread is Leslie’s Cornbread Cake, contributed to the same book by Leslie Cerier. I think it’s one of the best cornbreads ever.

Quick Black Bean and Sweet Potato Chili

6 servings

With the addition of sweet potatoes, this easy chili is invigorating yet comforting. As an everyday meal, it’s both easy and somewhat festive; and when I need a last-minute meal for company, this never fails to please.

• 2 medium-large sweet potatoes
• 2 tablespoons light olive or extra virgin oil
• 1 cup chopped onion
• 2 to 3 cloves garlic
• 1 medium red bell pepper, diced
• One 32-ounce can black beans, drained and rinsed
• One 28-ounce can diced tomatoes
• 1 or 2 small fresh hot chiles, minced, or one 4-ounce can chopped mild green chiles
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• Salt to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last two. Bring to a simmer, then simmer gently, covered for 15 minutes. Add the sweet potato dice and continue to simmer for another 10 to 15 minutes, or until the vegetables are tender.

Season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed and serve.