Fava beans take center stage in this hearty soup courtesy of The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec!

Hearty South American-Style Fava Bean Soup


1 lb shelled fava beans (see Tips) 500 g
1 lb potatoes, unpeeled (about 4 small) 500 g
2 ears corn 2
3 tbsp vegetable oil, divided 45 mL
1 large onion, finely chopped
4 tsp aji panca paste (see Tips) 20 mL
2 tsp chopped garlic 10 mL
2⁄3 cup jasmine rice 150 mL
1 bunch fresh oregano, chopped
8 eggs
8 oz fromage frais, cut into cubes (see Tips, left) 250 g
1⁄2 cup evaporated milk 125 mL


1. In a pot of boiling water, blanch fava beans until almost tender, about 5 minutes. Drain and set aside.
2. Place potatoes in a pot and add cold, salted water to cover. Bring to a boil over high heat. Reduce heat and boil gently until fork-tender, about 30 minutes. Drain until cool enough to handle. Cut into quarters and set aside.
3. In another large pot, bring 8 cups (2 L) salted water to a boil over high heat. Add corn and boil until tender, about 5 minutes. Using tongs, transfer corn to a bowl and reserve cooking water. When cool enough to handle, cut cobs of corn in half crosswise. Set aside.
4. In a large pot, heat 2 tbsp (30 mL) of the oil over medium heat. Add onion and cook, stirring, until softened but not browned, about 5 minutes. Add aji panca paste and garlic and cook, stirring, for 1 minute. Add rice and stir to coat well.
5. Add reserved corn cooking water and salt to taste and bring to a boil. Reduce heat and simmer for 15 minutes. Stir in oregano and potatoes and simmer for 10 minutes.
6. In a bowl, whisk 4 of the eggs until blended. Gradually pour into soup while stirring constantly. Stir in cheese, corn and fava beans. Simmer, stirring, until heated through (do not let boil).
7. Just before serving, in a large skillet, heat remaining oil over medium_high heat. Fry remaining 4 eggs sunny-side up.
8. Stir evaporated milk into soup and ladle into warmed bowls. Place a fried egg on top of each serving.


Fava beans, also known as broad beans, are native to North Africa. Once the beans have been removed from their inedible pods, steam or blanch them for 1 minute, then remove the outer skins before using in recipes. Two cups (500 mL) canned, frozen or soaked and cooked dried fava beans can be used in this soup.

Aji panca are mild dark red peppers with a fruity, slightly smoky flavor. The paste is available in jars at Latin food stores. If you can’t find it, use 2 tsp (10 mL) minced canned chipotle peppers in adobo sauce.

Fromage frais is a name for any type of soft, fresh cultured cheese. It is very perishable, so it must be used soon after it is made. You can often find it at specialty cheese shops – Neufchâtel is an example.

Serves 4.

Excerpted from The Vegetarian Kitchen Table Cookbook by Igor Brotto and Olivier Guiriec © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved.

Photograph credit: © 2010 Les Éditions de l’Homme

Mom” is LOVING these new Pasta Pots from Bialetti! Cooking spaghetti and other noodles just became a whole lot easier and safer with these innovative pasta pots that feature a locking built-in strainer. Sheer genius – these pasta pots will make any foodie or aspiring chef want to create a multitude of pasta dishes! Plus, the pot is also great for boiling sweet corn with ease as we head into summer!

Plus, Bialetti just introduced three bold, brightly-colored pots in this season’s must-have colors, which includes Orange Spice, Blue Cheer, and Purple Passion. Just having these happy-go-lucky pots hanging on display makes your kitchen seem more cheerful!

Unique Features Include:

· Featuring a distinctive oval shape, they are designed to handle the length of uncooked spaghetti and lasagna noodles without breakage.

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· Made of aluminum to allow for advanced heat conduction and safe handling when cooking. A non-stick interior contributes to evenly cooked pasta every time.

· Available in a 5-quart size in three of this year’s hottest colors: Purple Passion, Blue Cheer and Orange Spice.

Mom” loves how the Purple Passion pot makes such a statement in her kitchen, and how much easier cooking pasta with a built-in strainer is now – no mess, no fuss, and doing it all with style!

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*Company generously provided samples and images for this review.*

Mom” is in LOVE with these soft, chewy and (almost) homemade cookies from Wholly Wholesome! Typically, “Mom” bakes a batch of her own homemade oatmeal chocolate chip cookies made with whole wheat flour, and as a rule, eschews anything pre-packaged or pre-made, especially cookies. But, she gave these a whirl and oh my! What a treat! Just preheat the oven, open the box, place the already perfectly formed dough on the cookie sheet, and 14 minutes later – fresh, warm and amazingly chewy cookies are ready! Yes, it is as simple as that!

Not only are the cookies ridiculously easy to make, but Wholly Wholesome uses 70% Organic ingredients. The cookies contain absolutely no preservatives, artificial ingredients, hydrogenated oils, or other additives, as well! What are the ingredients in these little blissful bites?


Organic Rolled Oats, Organic Cane Sugar, Organic Raisins, Unsalted Butter, Organic Wheat Flour, Eggs, Molasses, Sea Salt, Baking Soda, Cinnamon, and Pure Vanilla Extract.

Plain and simple – ingredients you can pronounce and that are nutritious, as well. “Mom” loves that they use organic whole wheat flour! (Don’t worry, the cookies aren’t heavy – they are light and fluffy!)

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*Company generously provided samples and images for this review.*