23. Cook or bake one thing from each cookbook- Vegan Yum Yum

7 Jul

Sometimes I don’t floss my teeth.

Sometimes I leave the house and there are still dishes in the sink.

Sometimes I don’t clean my fish tank on the day I’m supposed to.

Sometimes I eat cookies for breakfast. And dinner. It’s no big deal.

Let me justify it. Breakfast was at 11. So that’s basically lunch. And dinner was at 9:30. So that’s basically an after-dinner snack. So I just had cookies for lunch and for a snack. That sounds less like I’m 5 years old.

But any way you look at it, I ate a lot of sugar yesterday. And I loved every second of it. But that’s not the point. The point is what the sugar was doing to my delicate delicate insides, and therefore what shows up on my not-so-delicate outsides.

Today I needed some non-sugar vitamins.

Enter: The Soup. Capital letters means business.

The Soup is an excellent way to get veggies without even realizing you’re eating veggies. I don’t have a problem eating veggies, but The Soup makes it that much easier. And if you use veggies that just get torn into little bits, you don’t even have to worry about that chopping and dicing nonsense. Because who has two thumbs and doesn’t want to do that? This girl.

“But Katie,” you might say. “The Soup? In 95 degree weather? You must be crazy, girlfriend.”

When the veggies at your superhip farmer’s market look like this

it’s ok to make The Soup.

Cook this. Eat this. And then have a cookie. Because a negative (The Soup) plus a positive (the cookie) brings you to zero.

Right? So right.

Cannellini Bean Soup with Pan-fried Croutons

Serves 2

From Vegan Yum Yum by Lauren Ulm


2 tablespoons margarine

3 slices whole wheat bread, sliced into 1/4 in cubes (use good, crusty bread. Trust me)

2 tablespoons olive oil

2 to 3 shallots, peeled and sliced

4 cups vegetable stock

2 to 3 kale leaves, torn (I used more… you know, the vitamin thing)

1 14-ounce can cannelini beans, drained


16 grape (or cherry) tomoatoes, halved

fresh lemon juice, for seasoning (optional)


1. To make the pan-fried croutons, melt the margarine in a skilled and add the bread cubes. Let the bread fry, absorbing the margarine, until golden brown. Toss to brown all sides of the croutons and remove from the pan when they are rich brown and crispy. Set aside.

2. Head the olive oil in a soup pot. Add the shallots and saute until tender and lightly colored Pour in the vegetable stock and heat until simmering. Add the kale, beans, and salt and cook, covered, until the kale is tender but still dark green.

3. When ready to serve, turn off the head and add the tomatoes. Let them sit in the hot soup for 1 to 3 minutes to cook slightly before serving. Check the seasoning and adjust, if desired. Add the pan-fried croutons at the last minute, with a small squeeze of lemon juice, if desired.

47 days until 26


One Response to “23. Cook or bake one thing from each cookbook- Vegan Yum Yum”

  1. Emily Strand July 8, 2011 at 5:49 pm #

    YUM! Love you chica!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: