Serves 6 (generously) Soup Ingredients: 3 tamarind pods 1 medium onion 1 shallot 3 cloves garlic 5 sprigs of fresh thyme 2 sprigs of fresh sage 1 teaspoon pepper 1 teaspoon of sea salt 1 pint of shiitake mushrooms 1 pint of Brussels sprouts ½ cup of brown rice 7 cups of vegetable stock 1 cup of cannellini beans DIRECTIONS Prepping the Tamarind: 1. Prepare the tamarind by first cracking the hard outer shell 2. Remove the stringy fibers 3. Remove the seeds 4. Place the fleshy fruit into a small shallow pan
Bread Bowl
5. Cover with water and simmer
1. A day ahead, make your favorite bread dough
6. Once some of the water has evaporated, add a little vegetable stock and loosen any large chunks with a wooden spoon
2. The morning of, take the bread dough out, place in an oiled bowl and cover with towel and allow to rise
7. Set aside Soup Directions:
3. Once risen, knock it down again, divide into 2-4 balls, pinching the bottom until it is as round as a ball-reference the photos
2. Chop onion, shallot, garlic
4. Oil small sauce pans, the heavier, the better and place the dough ball in the pan and allow to rise again to almost double in size
3. Sauté in olive oil: onion, shallot until onion is translucent
5. Preheat your oven to 375
4. Add thyme, sage, salt and pepper- I ground the pepper very fine because I like the peppery bite, If the pan becomes too dry, add a little olive oil
6. Fill a large heavy pan with water and place on the bottom rack of the oven
1. Clean Brussels sprouts off of the stalk
5. Stir in tamarind pulp 6. When the above ingredients begin to slightly caramelize, add the mushrooms a little at a time, keep moving them around in the pan until slightly browned on the edges 7. Add the Brussels Sprouts and Rice, incorporate well, stirring for 2- 4 minutes
7. Bake bread on the top rack for approximately 30-40 minutes, when the top begins to brown it’s a safe bet that they are done 8. Allow to cool, cut the top of the bread as seen in the photos- do not “dig” out the entire inside, you want the bread bowl to support the soup
8. Add the veggie stock and simmer for 45 minutes
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