Faux fare for the vegan palate ( Toronto Star)

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Faux fare for the vegan palate Jan. 27, 2006. 01:00 AM SUSAN SAMPSON Sarah Kramer has written her third vegan cookbook with the help of fans and friends. And she has plenty of those. According to Herbivore magazine, Kramer is a contender for the title, "The World's Coolest Vegan." La Dolce Vegan! Vegan Livin' Made Easy is fun to flip through. It's kitschy and hip, and seems to speak to the tattooed generation. But the recipes seem solid, too. There's even a section on "Faux Fare." (Think fake ham, fish, mayo ...) In her spare time, Kramer runs a tattoo shop in Victoria, B.C. Black

Bean Soup With Avocado Salsa & Tortilla Chips Adapted from La Dolce Vegan! SOUP: 1 tbsp extra-virgin olive oil 1 small onion, chopped 1 stalk celery, chopped 1 carrot, chopped 2 cloves garlic, minced 2 to 2-1/2 cups vegetable stock 19 oz (540 mL) can black beans, rinsed, drained 1-1/2 tsp chili powder 1 tsp dried oregano 1/8 tsp salt GARNISH: 1 avocado, diced 1 tomato, chopped 1/4 cup minced cilantro 1 green onion (white and light green parts), chopped 1 tbsp flaxseed oil 2 tsp lime juice Sea salt to taste Tortilla chips to taste For soup, heat oil in

medium pan on medium heat. Cook onion until translucent, about 2 minutes. Add celery, carrot and garlic. Cook, stirring, 2 to 3 minutes, until softened. Add 2 cups stock, beans, chili powder, oregano and salt. Bring to boil on high heat. Reduce heat to medium-low, cover and simmer 15 minutes or until vegetables are tender. Purée in food processor until mixture is blended but retains some texture. Add remaining 1/2 cup stock if thinner consistency is desired. Meanwhile, for garnish, gently stir together avocado, tomato, cilantro, green onion, oil, lime juice and sea salt in medium bowl. Ladle soup into 2 bowls. Top with avocado mixture. Top generously with tortilla chips. Makes 2 large servings. Email: ssampson.Peter H

 

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