I received an advanced copy of the highly anticipated Smith & Daughters: A Cookbook (That Happens To Be Vegan) and, as a combo chubby vegan and bibliophile, have been drooling over the gorgeous photos and black-edges pages of this hardcover cookbook ever since.
I’ve yet to make it to Smith & Daughters’ restaurant, partially because it’s in Australia and I’m in Chicago. But, with this collection of 80+ vegan recipes with a Spanish twist, I can experience at least the food, tattoos and inverted cross parts of the eatery in my home.
I’m sharing this recipe for Sopa Speca because I would honestly rather die than give up carbs. Enjoy.
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Sopa Seca - Peruvian Pasta Bake
By March 5, 2017Published:
- Yield: 4-6 Servings
Recipe excerpted with permission from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez and Mo Wyse, published by Hardie Grant Books March 2017, RRP $35.00 hardcover.
- 1/4 cup extra-virgin olive oil plus more for pan
- 1 1 lb box angel hair pasta broken into 4
- 1 & 1/2 onions chopped
- 5 garlic cloves crushed
- 4 chipotles in adobo
- 1 lb 5oz canned whole tomatoes
- 1 & 1/2 tsp ground coriander
- 1 & 1/2 tsp dried oregano
- 2 fresh bay leaves
- 2 cups vegetable stock
- 14 oz canned black beans
- cashew cream (or your fave vegan sour cream) to serve
- handful chopped coriander leaves to serve
- Preheat the oven to 340 F & lightly grease an 11x7" baking dish
- Heat the extra-virgin olive oil in a large saucepan over medium heat.
- Add the pasta and fry for 2–3 minutes until golden brown. Drain on paper towel.
- Place the onion, garlic, chipotles, tomatoes, ground coriander and oregano in a blender and process until smooth. Transfer the sauce to a pan with the bay leaves and cook over medium heat for approximately 10 minutes, or until thickened.
- Stir in the stock, fried pasta and beans, and season with salt and pepper, to taste.
- Bring to the boil, then reduce the heat and simmer gently, uncovered, breaking up the pasta with a spoon, for about 5 minutes.
- Remove the bay leaves, then transfer the mixture to the prepared ovenproof dish and cover loosely with foil. Bake for about 20 minutes, until most of the liquid has been absorbed.
- Serve, drizzled with cashew cream and coriander leaves scattered over the top.
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