Pumpkin Soup Mantua Style, Broccoli Salad; Mushroom, Walnut and Spinach Pesto Spelt Pizza

I have heard about liquid smoke from other blogs for a while, but its not something that is easy to find in Brisbane. I really miss smokey flavour that cured meats bring to soups and stews. I have noticed in a few Italian recipes and many Serbian ones, that smoked meats or bones are often added to dishes for flavor and then removed before serving. However, the food wouldn’t really be vegan if I added them just for that reason.The only place I have seen liquid smoke is the Green Edge Vegan Supermarket, as it is imported from America. So I finally remembered to buy some a couple of days ago before they close for their move.

First thing I want to try with the liquid smoke was this hearty pumpkin soup from Mantova, Italy. I found this recipe in my mums old recipe book, Giuliano Bugiallis Foods of Italy. According to Bugiallis, this soup is famous in Mantova/Mantua. There are many variations of this soup, although most use milk. This version with the broth instead and is made in nearby towns.

I adapted the recipe slightly, adding liquid smoke instead of prosciutto and using vegan butter and vegan beef stock. The  liquid smoke really gave that smokey taste that cured meats bring to soups. Together with the ‘beef’ stock this soup tasted fantastic. Its was unlike any pumpkin soup I have ever had before. I couldn’t stop eating it and the rest of the family loved it. They couldn’t figure out what was in it and when I told them they were surprised. Marco especially loved that smokey flavor, as that is what he has grown up on.  If you can’t get hold of liquid smoke, I still recommend trying pumpkin soup with ‘beef’ stock for more heartier flavor.

Another recipe I found in Giuliano Bugiallis Foods of Italy was Broccoli in insalata. I haven’t made a salad like this before, but it was quite easy to put together. Suprisingly Marco really liked it. I didn’t mind it either. Broccoli and lemon go really well together.

The Pizza is adapted from In Vegetables We Trust, Rocket pesto cookie sheet pizza. I didn’t have any rocket or pine nuts left, so I tried it with spinach and walnuts, which worked really well together. I also used spelt flour, so it would be more nutritious. If you haven’t checked out In Vegetables We Trust, then you should! There are so many delicious dishes you wouldn’t know are vegan by looking at the photos.

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Minestra di zucca alla mantovana (Pumpkin Soup Mantua Style) (vegan, gluten free, soy free, nut free)

Ingredients:

800-900g pumpkin

8 tablespoons nutlex/vegan butter

1 teaspoon liquid smoke

3 cups vegan beef liquid stock (I used Massel)

sea salt & black pepper to taste

basil/oregano leaves to serve (optional)

Method:

1. Remove the skin and seeds from the pumpkin. Cut it into small pieces. Then place it in a bowl with cold water for 1/2 hour.???????????????????????????????

2. Melt nutlex in a large heavy based pot over a low heat. Once it has completely melted add pumpkin pieces and liquid smoke. Cover and cook on medium heat for 15 mins.???????????????????????????????

3. Add vegan beef stock, then cover it again and simmer for 15 mins or until pumpkin is very soft.

4. Take the pot of the heat and puree it. Then adjust seasoning with sea salt and black pepper. Cook for a further 10 mins then serve.

*Serve soup topped with a few basil leaves. I didn’t have so I used oregano leaves.

*Serves 6

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Broccoli in insalata (Broccoli Salad) (vegan, gluten free, soy free, nut free)

Ingredients:

1 bunch of broccoli

2 small carrots

1/4 cup extra virgin olive oil

juice from 2 lemons

1/4 teaspoon red chili flakes

sea salt & black pepper to taste

Method:

1. Soak broccoli in cold water for 1/2 hour.

2. Bring a pot of cold water to the boil. Meanwhile separate the florets from the broccoli stems and cut into bite size pieces.

3. Place broccoli stems in boiling water and cook for 5 mins.

4. Then add the brocolli florets and cook for a further 4 mins.

5. Remove all the broccoli and place into cold water for 10 mins.

6. Peel and grate the carrots then place in a bowl with cold iced water and leave for 5 mins.

7. Combine the oil, lemon juice, chili flakes, salt and pepper in a small bowl.

8. Strain the broccoli and carrots. Then combine half of both into a bowl, add half of the dressing. Then add the rest of the vegetables and dressing, then serve.

*Serves 4 as a side dish

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Mushroom, Walnut and Spinach Pesto Spelt Pizza (vegan, soy free)

Ingredients for pizza base:

1.5 cups wholemeal spelt flour

1 cup tipo 00 flour

2 1/4 teaspoon dry active yeast

1 teaspoon raw sugar

1 teaspoon sea salt

1 cup warm water

2 tablespoons olive oil

Ingredients for pizza topping:

2 cups baby spinach leaves

2 garlic cloves

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

sea salt & black pepper to taste

2 tablespoons extra virgin olive oil

4 tablespoons chopped walnuts

6 medium/10 small mushrooms sliced

Method:

1. Combine the spelt and 00 tipo flour in a bowl.

2. Combine the warm water, yeast, salt and suger. Leave for 5 mins or until it has bubbled.

3. Add olive oil and yeast water mixture to the flour.

4. On a floury board knead the dough for 10 mins. Then leave for at least 1 hour in a warm spot.

5. In the meantime, preheat the oven to 200 degrees and place the spinach leaves, garlic, basil, oregano, olive oil and salt and pepper in the processor. Process until it is all ground together.???????????????????????????????

6. Stir in the walnuts then set to the side.

7. Once dough is read, spread it onto a rectangular pizza pan.

8. Saute the sliced mushrooms with a little bit of oil in a pan for a few minutes.

9. Lather the pesto onto the pizza base, then top with mushrooms. Cook in the oven for 20 mins, then slice and serve.

*Makes 1 pizza base, cut into 12 smal slices

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8 thoughts on “Pumpkin Soup Mantua Style, Broccoli Salad; Mushroom, Walnut and Spinach Pesto Spelt Pizza

  1. Same here, I only start to know about liquid smoke recently from blogger friends over here. I am sure it adds great flavor to the pumpkin soup. I am just curious what is the liquid smoke made of? Btw, your pizza makes my mouth water. I would love to have a big piece. 🙂

    • Hi! The ingredients are Water, Natural Hickory Smoke Flavor, Vinegar, Molasses and Caramel Color. I have seen Vedged Out use it in her cooking and it does really make a difference to the flavor. If you have a store with US products you can probably get it their or try online. I think its an american thing. Even though smokey meats are popular here, adding liquid smoke is not.

      • Thank you for the information. I really appreciate it. I have yet to come across this product in super-marts over here Perhaps I should search for it online.

  2. Pingback: Snag Stand | Live Blissful

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