HERE’S MY TAKE ON BRYANT’S RECIPE FOR MUSTARD GREENS AND ROASTED YAM SOUP
I don’t know cookbook author and activist Bryant Terry personally, but I think he is a great ally in our movement to spread the word about healthier eating. There’s a lot that’s endearing about his 2009 cookbook “Vegan Soul Kitchen.” For one thing, his suggestions for music to accompany each recipe add a charming dimension I don’t think I’ve seen before in a cookbook. Most importantly, the recipes are clean, straightforward and interesting, the sort you’d actually want to cook. A link to a video of Bryant teaching one of his signature dishes and my version of his recipe for “Double Mustard Greens and Roasted Yam Soup” follow after the jump.Bryant created this soup in honor of his uncle, Don Bryant, well-known song writer in the 1970’s who wrote “Can’t Stop the Rain,” which would be the appropriate accompaniment. I think you’ll find this soup easy to make and entirely satisfying.
DOUBLE MUSTARD GREENS AND ROASTED YAM SOUP
(Preheat oven to 425º F)
1 large garnet yam, peeled and cut into 1/2-inch cubes
1 bunch mustard greens (leafy parts only), washed, leaves cut in half vertically, then cut across into 1/2-inch strips
1 small onion, peeled and thinly sliced
4 cloves garlic, peeled and minced
1 teaspoon mustard seeds
4 cups vegetable stock, plus 1 cup water
1 teaspoon umeboshi vinegar
soy sauce, salt and pepper to taste
Spread the yam pieces on a parchment-lined cookie sheet. Sprinkle a little olive oil, salt and pepper, toss to mix, then bake 30-35 minutes or until the outsides are light golden brown (stir the pieces after 15 minutes).
While the yams are roasting, heat a tablespoon of oil in a thick-bottomed soup pot. Toss in the onion, garlic and mustard seeds and sauté over medium heat 6-7 minutes or until the onions begin to be wilted and tender. Toss in a bit more oil and the mustard greens and 1/2 teaspoon soy sauce, sauté five minutes more, then add the soup stock and simmer for 10-15 minutes.
By this time the yams should be ready. Reserve a half cup of the yams, but add the remaining yams to the pot. Puree the reserved yams with one cup water in a blender. When completely smooth, add this to the pot as well. Season with umeboshi vinegar, salt, pepper and soy sauce to taste. Simmer five to ten minutes more or until the mustard greens reach the degree of tenderness you prefer. Serve immediately.
N.B.: We’ll be serving an entire menu inspired by “Vegan Soul Kitchen” Monday, April 26th at the Gourmet Vegetarian Dinner in Palo Alto. Watch a video of Bryant preparing one of his signature dishes, Citrus Collard Greens with Raisins, here.