June 30, 2012

We kicked off our month of vegan eating with a lunch of socca, salad, and sauteed cauliflower.  But we ate it before we thought to take a picture or write a recipe….

We were more thoughtful for our dinner.  Caramelized onion, fennel and white bean soup and a green bean and potato salad inspired by Tal Ronnen’s green bean and fingerling potato salad with miso dressing from “The Conscious Cook.”

Caramelized Onion, Fennel, and White Bean Soup

2 tablespoons extra virgin olive oil

5 large onions, sliced

1 large fennel bulb, sliced

1/2 tablespoon rosemary

1/2 tablespoon salt

3 cups cooked navy beans

6 cups water

chives (optional)


1.  Heat olive oil in a soup pot over medium heat.  Add onions, fennel and rosemary and saute until caramelized- about 1 hour.

2.  Add white beans.

3.  Deglaze with water.  Allow the soup to come to a simmer.

4.  Blend until smooth.  If the soup is too thick, add more water until it reaches a desired consistency.

5.  Top with chives, and enjoy with friends!

Potato and Green Bean Salad

8 potatoes, boiled

1 1/2 cups green beans, blanched

1 1/2 cups baby arugula


3 tablespoons rice vinegar

1 teaspoon brown sugar

1/4 teaspoon sea salt

1/4 teaspoon black pepper

1/2 shallot, minced

2 cloves garlic, minced

2 tablespoons dijon

1/2 lemon, juiced

1/4 cup olive oil

1/4 cup sunflower oil

1 tablespoon chives, minced


1.  Boil potatoes for 15 minutes, or until tender.  Remove and set aside.

2.  Using the same pot of water, blanch the green beans for 1-2 minutes.  They should be bright green and crisp.

3.  In a food processor, combine all dressing ingredients.

4.  Lay arugula on a plate.  Arrange potatoes and green beans on top of the arugula, and pour over the dressing.


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