Street Vegan + Minestrone Soup Recipe (A Cookbook Review)

If you've been following along with my posts, then you've probably noticed that I'm a little obsessed with cookbooks. Ok, maybe more than a little. I can't help it, I just enjoy cooking so much. I would cook and bake 24/7 if I could. I also just love the feeling of rubbing my hands across a shiny and beautiful new cookbook. It's a little weird, I know.

My new cookbook is completely vegan and it's called Street Vegan . It's by Adam Sobel, the man behind The Cinnamon Snail which is a food truck that sells all vegan food. The pictures alone are drool worthy and you don't have to feel guilty when treating yourself to some of these insanely delicious recipes!

I chose to make the minestrone soup, which was so, so delicious by the way and I've also compiled a list of my favorite recipes from this book and I'm going to share them with you!

Fried Dandelion Greens W/ Lemon Garlic Potatoes

Dandelions might not seem like something that would go in a dish, but if seasoned and cooked the right way, they can bring a nice and unique flavor to any dish.

New England Style Chickpea "Crab" Cakes W/ Lemon Dijon Tartar Sauce

I can't wait to try these!

Cinnamon Snails

These are the famous cinnamon snails recipe from the Cinnamon Snail food truck!

Red Wine Minestrone W/ Swiss Chard & Pearl Onions

This is the recipe I made myself and I kid you not, It was freakin delicious!


This soup was so hearty, flavorful and delicious and that's what I love about these recipes, they don't taste like a lot of food you buy that's supposed to be vegan or vegetarian, which usually tastes like cardboard.

If you had told me a few years ago that I would like vegan food, I would say that you were crazy. I have to admit though, I'm still a meat eater but with this cookbook I feel like I could be converted to vegan only with a little more testing out of these recipes.

This cookbook covers every category of recipes from breakfast, beverages, appetizers, soups, sandwiches, to cinnamains, veggies & sides, desserts, donuts, and a separate section for sauces and condiments. I do have to say the one downside to this cookbook is that a lot of recipes have ingredients that can only be found at specialty stores.

I will leave the recipe for Red Wine Minestrone below in case you want to try it yourself. I hope you enjoyed my review, and don't forget to pick up your copy of Street Vegan!

Which recipe would you like to try? Are you a vegan or Vegetarian? Let me know in the comments below!

Red Wine Minestrone

Recipe Type: Vegan

Author: Adam Sobel

Ingredients

• 2 tbsp extra virgin olive oil


• 16 small pearl onions, peeled


• 1 small yellow onion, diced


• 2 celery stalks, finely chopped


• 2 garlic cloves, minced


• 1 medium carrot, finely chopped


• 3 cups vegetable broth


• 2 cups red wine


• one 28 oz can diced tomatoes, with juice


• 1 cup pasta (ditalini, or small elbows, or shells)


• 1 cup cooked and drained pinto beans


• 1 tsp crushed red pepper flakes


• 1 tsp dried thyme


• 1 1/2 tsp dried oregano


• 1/4 cup chopped fresh basil leaves


• 1 bunch Swiss Chard, stems removed, chopped


• Sea Salt (to taste)

Instructions

1. Heat the olive oil in a soup pot over medium- high heat.


2. Add the pearl onions and cook, stirring frequently, for about 5 minutes, until the outsides are lightly browned.


3. Add the diced onions, celery, garlic, and carrot and continue to saute for 4 to 5 minutes to sweat the vegetables.


4. Add the broth, red wine, and diced tomatoes to the pot and raise the heat to high.


5. Once the mixture comes to a boil, add the pasta and cook for about 4 minutes, so that the pasta is still not yet fully cooked.


6. Stir in the beans, red pepper flakes, thyme, oregano, basil, and Swiss chard and continue to cook for about 2 minutes, until the pasta is cooked al dente.


7. Salt to taste.

3.3.3070

** This is a sponsored post. I received this book from blogging for books in exchange for an honest review. All thoughts and opinions are my own.**