01 February 2020

Weekend Cooking: Eat for the Planet by Nil Zacharias and Gene Stone

review of Eat for the Planet by Nil Zacharias and Gene StoneOne of the big surprises of the last few months is that two of my new favorite cookbooks from the #AbramsDinnerParty contain recipes for a plant-based diet. Eat for the Planet by Nil Zacharias and Gene Stone was released in January and is bursting with satisfying recipes, even for us omnivores.

Among the recipes I tried are a couple of pasta dishes--one with artichokes and one with spinach--an appetizer, an enchilada bake, a curry, and the soup I'm sharing below. Every recipe was really good and I would happily make it again.

Eat for the Planet contains several recipes that rely on soy-based meat substitutes. I'm not a fan of the fake meats, so I made one recipe with (don't tell!) real sausage. It was delicious.

I served the mushroom soup included here to my family when we were gathered to mourn my mother. It was warming and comforting and was enjoyed by the vegans, vegetarians, and meat-lovers alike. (The photo is my own.)

Mushroom, Bean, and Barley Soup
Serves 4 to 6

  • review of Eat for the Planet by Nil Zacharias and Gene Stone1/2 small onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 stalks celery, chopped
  • 1/4 teaspoon concentrated vegetable base
  • 8 ounce (225 g) white mushrooms, sliced
  • 3/4 cup (150 g) pearled barley
  • 1 (15-ounce / 430-g) can kidney beans, drained and rinsed
  • 1-1/2 teaspoon dried thyme
  • 1-1/2 teaspoon dried dill
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1/4 cup (30 g) raw cashews, soaked at least 1 hour or overnight, soaking water reserved
In a large pot over medium heat, combine the onion, garlic, celery, 1/4 cup (60 ml) water, and the vegetable base. Saute until the onion is translucent, about 5 minutes. Stir in the mushrooms and saute until browned, about 4 minutes, pouring in more water as needed so the vegetables do not stick.

Add the barley and stir well, pouring in more water as needed. Add the beans, thyme, dill, bay leaf, and salt and pepper.

Pour in 7 cups (1.7 L) water, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

In a blender, puree the cashews with their soaking water until creamy and add to the soup. Continue to simmer until the barley is tender, about 25 minutes. Serve hot. Leftovers can be refrigerated for up to 5 days or frozen for up to 1 month.
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Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

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13 comments:

Marg 2/1/20, 6:08 AM  

I know a couple of people who have changed to plant based diets and love it. I don't think it would go down too well in my house but I don't mind trying the odd recipe here or there. This looks delicious

Mae Travels 2/1/20, 6:40 AM  

I am very sorry to hear about your mourning for your mother, and have been worried since your posting had stopped this week. I wish you comfort in your sorrows. May her memory be a blessing.

best... mae at maefood.blogspot.com

Jackie McGuinness 2/1/20, 10:48 AM  

I am so sorry to hear about your mother. So far I am not impressed with 2020.

Les in Oregon 2/1/20, 12:32 PM  

I'm terribly sorry to learn of your mom's passing, Candace. Keeping you in my thoughts in the coming weeks and months. Take care.

Deb in Hawaii 2/1/20, 1:07 PM  

Thinking about you Candace and sending you strength.

This is one of the many recipes from the book that I marked to try.

Melissa 2/1/20, 2:08 PM  

So very sorry to see your mention of mourning your mother. My deepest condolences.

Nan 2/1/20, 3:03 PM  

I've been thinking about you.
I've been eating like this since 1971!

Tina 2/2/20, 8:46 AM  

I’ll keep his recipe for later, looks great. I’ve had you in my thoughts.

Shaheen 2/2/20, 11:46 AM  

I am so very sorry to read about you mourning for your mother, I haven't been blogging much myself and have missed so much reading over the past couple of months. I too wish you comfort in your sorrows. I saw this cookbook over on Deb's blog, so will check it out - does have some tempting new recipes.

(Diane) bookchickdi 2/2/20, 4:04 PM  

I'm definitely going to try this soup recipe, it sounds wonderful.

Tea 2/3/20, 4:35 AM  

I haven't been in the mood for cooking. It's strange. When my children were young and at home, I loved to try new recipes. Your blog inspires change.

Nancy Andres at Colors 4 Health 2/15/20, 12:10 PM  

Hi Beth, I'm a whole food plant-based eater and LOVE the taste and health benefits. My post fits right in here. It's Heavenly, Hearty, Healthy Vegan Red Lentil Dal. Enjoy the weekend and be well. Warm regards, Nancy Andres at Colors 4 Health.

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