My Life in 3 Soups

How can soups be autobiographical?

  • The Hungarian mushroom soup? I lived in Budapest for 6 years!

  • The corn succotash chowder? I grew up in Central Pennsylvania!

  • The gazpacho? My mom made gazpacho all summer, every summer.

Here are the recipes & the video!

Hungarian Mushroom Soup

inspired by the Moosewood Cookbook author, Mollie Katzen

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Ingredients:

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  • 2 T. Miyoko’s vegan butter

  • 2 C chopped red onion

  • 1 1/2 to 2 pounds of sliced mushrooms

    Note: Save the mushroom stems for the bouillon.

  • 1 tsp salt

  • 2 T fresh dill

  • 1 T paprika

  • 2 tsp lemon juice

  • 3 T flour

  • 2-3 C mushroom bouillon made from boiling the stems of the mushrooms with 4 cups of water for 10-15 minutes until the water is brown.

  • 1 c Oatly oat milk

  • 1 tsp Better Than Bouillon, No Chicken Base

  • Fresh parsley, coarsely chopped

Instructions:

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  1. Melt vegan butter in a large, heavy bottomed pot. Add onions. Sauté for about 5 minutes.

  2. Add mushrooms, salt, dill, and paprika. Stir and cover. Cook for about 15 minutes. Stir occasionally. Add lemon juice.

  3. Gradually add 1 tablespoon of flour at a time. Stir constantly. Cook another five minutes over medium-low heat.

  4. Add bouillon. Cook for ten minutes. lower flame to a low flame. Add Oatly oat milk. Add parley, taste and adjust seasonings.

Corn & Succotash Chowder

inspired by Mollie Katzen’s Moosewood Cookbook

Ingredients:

  • 2 T unsalted Miyoko’s vegan butter

  • 1 medium red onion

  • 1/2 C red lentils

  • 1 potato

  • 1 tsp dried thyme & 1 tsp basil

  • 1/2 tsp red pepper

  • 2 cloves of garlic chopped

  • 1 tsp salt

  • ¼ teaspoon black pepper

  • 2-4 C water

  • 1 cups Oatly oat milk

  • 2 cups corn kernels, fresh or frozen

    INSTRUCTIONS

  1. Melt the butter & saute the onion for 6 minutes. 

  2. Add the red lentils, bouillon, thyme, salt, red pepper, basil, garlic & fresh oregano. Cook with 2 C of water for 15 minutes. Add the corn and spices. Cook for 5 minutes at a simmer.

  3. Add the potato and corn and bring to a simmer once again. Cook until the vegetable are tender to the bite, about 5 minutes.

  4. Add 1/4 of the milk. Slowly add the rest. Bring to a simmer until the chowder thickens and taste for seasoning before serving.

    The Gazpacho

    inspired by the Spanish Sabores

Ingredients:

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  • 6-7 super tasty tomatoes

  • 1 green Italian pepper the long type, or a bell pepper, your choice of the color

  • 1/2 to a whole cucumber

  • ½ of a small red onion onion

  • 1 clove of garlic not too big

  • 1/4 cup olive oil

  • A splash of sherry vinegar Vinagre de Jerez

  • A dash of Tajin

  • A pinch of salt

Instructions:

  • Wash & dry all of the vegetables very well. Into the blender, add the:

  • Cut tomatoes

  • Halved, cored, and de-seeded pepper

  • Garlic sliced in half

  • The onion

  • The cut up half cucumber

  • The Tajin salt & vinegar

    Blend the vegetables at a high speed until they are completely pureed.

  • While blending on a slow speed, slowly add the olive oil.

  • Taste and adjust salt, Tajin and vinegar. If the texture is too thick for your liking add some cold water.

  • Refrigerate and serve VERY cold!

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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