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Monday, September 12, 2016

Tuscan Bean Soup (Ribollita)

Autumn is coming! And then, Winter is coming! Today it is going to be around 70 degrees on my beautiful island of Manhattan, but autumn is coming. Once we start getting chilly nights, my thoughts go to.... soup.

Tuscan Bean Soup (Ribolitta) isn’t a soup I knew about as a child.  
I was a Jewish kid from New Jersey, and the only beans I knew about were the Heinz Vegetarian Beans we had with Hebrew National Hot Dogs.  What did I know from Tuscan Beans?  

When I starting having Tuscan Bean soup it was from one of the many Soup and Salad places in the City, and it was good.  But, I still had no idea what a Tuscan Bean was.  For years I tried to find Tuscan beans.  Nobody knew what they were.  Then it hit me!  It’s not Tuscan Bean from Tuscany just like Lima Bean aren't from Peru, and Manhattan Clam Chowder isn’t from Manhattan Clams! They are all just types of soups!! ‘Oy’.  I had a good laugh at myself when this silly realization hit me, and laughing at yourself is always a way to brighten the day.  Plus, every time I have Tuscan Bean Soup now, I’ll have to smile.

Note - Tuscan Bean Soup (Ribollita) can be made soupy by increasing the liquid.  It is also delicious as a vegetable stew by adding less liquid.  However, you can have both by adding the required liquid in this recipe and have soup the first day, and by the 2nd day the soup will thicken and be like a stew!  If you want it to be soupy on the second day add a little more broth.

Monday, June 6, 2016

Black Bean Burgers - Vegan and Gluten Free, but Don't be Frightened, They're DELICIOUS!

My son Marc recently opened a Food Truck and he needs something Vegan & Gluten Free.  We
thought of Veggie Burgers, but I've been a pescatarian for about 27 years, I know know that most Veggie Burgers taste like cardboard and you get sick of them really easily.  Plus, most contain soy, and soy is an extremely controversial food since over 90% of soy produced in the United States is genetically modified and also sprayed with the herbicide Roundup. In brief, I don't eat soy products and I wouldn't recommend serving them in Marc's food truck.

If I made these delicious burgers for myself, I would have added an ounce of Sherry, because as soon as I tasted them I thought 'Wow, this would be even better if I added just a touch of Sherry to it' but again, it's for the food truck and not for me, so, no Sherry.

I am going to try these again, maybe using dried beans as the starter, just to see which is best, and I also need to freeze them for the food truck, just to see how they turn out.  We also need to find the perfect gluten free bun on which to serve them. But as for now, with a little guacamole on the top, ummmmmm, delicious!

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