POTATO LEEK SOUP
|
|
INGREDIENTS
3 large potatoes, cut to 1 inch chunks
1 large leek, chopped and cleaned
1 stalk of celery, chopped
1 large carrot, chopped
4 tablespoons butter
3/4 teaspoon salt
1/2 to 1 cup veggie stock
3 cups milk
1 to 2 sprigs of thyme, marjoram, and basil or 1 teaspoon of each herb dried
a dash or two of black pepper
In a medium soup kettle saute potatoes, leeks, celery, carrot, butter and salt over medium heat for 10 minutes. Add stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 20 to 30 minutes and add dried herbs, if using. When potatoes are tender, puree with the milk in a food processor. Reheat gently on very low heat, adding fresh herbs and pepper, and serve immediately.
Back to top
|
AFRICAN PEANUT SOUP
|
|
|
INGREDIENTS
1 large onion, chopped
2 large red bell peppers, chopped
2 tablespoons olive oil
1 28 ounce can whole tomatoes (with juice), coarsely chopped
8 cups veggie stock
1/2 teaspoon crushed black pepper
1/2 teaspoon crushed red chili peppers
1/2 cup uncooked short-grained brown rice
1 to 1 and 1/2 cup of natural chunky peanut butter
In a large soup kettle saute onions, bell peppers and garlic in oil until the onions are just beginning to brown. Add the tomatoes with the juice, stock, black peppers, and chili peppers and simmer uncovered over low heat for 30 minutes. Add the rice, cover and simmer for 15 minutes more. Stir in the peanut butter to desired consistency and taste until peanut butter is dissolved. Heat to a simmer and serve.
Back to top
|
GYPSY VEGETABLE SOUP
|
|
|
INGREDIENTS
3 tablespoons olive oil
2 cups onion, chopped
4 to 5 cloves of garlic, crushed
2 cups sweet potatoes, chopped
1/2 cup celery, chopped
3/4 cup of red peppers, chopped
1 and 1/2 cups cooked chickpeas
4 to 5 cups veggie stock
2 teaspoons paprika
1 teaspoon turmeric
2 teaspoons basil
1 teaspoon salt
a dash cinnamon
a dash or two cayenne
1 bay leaf
1 tablespoon of tamari or soy sauce
In a large soup kettle saute onions, garlic, celery and sweet potatoes in olive oil for about 10 minutes. Add seasonings except the tamari and veggie stock. Simmer covered for 15 to 20 minutes. Add remaining veggies and chickpeas. Simmer for another 10 minutes or until all the veggies are tender.
Back to top
|
CORN CHOWDER
|
|
|
INGREDIENTS
2 tablespoons butter
1 cup onions, chopped
2 to 3 red potatoes, halved or quartered, depending on size
1 large carrot, chopped
1/2 cup celery, chopped
1 sweet red bell pepper, minced
4 cups fresh or frozen sweet corn
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teas[ppm dried thyme
1/2 teaspoon dried basil
1 to 1 1/2 cups veggie stock
1 cup evaporated milk
In a medium soup kettle begin cooking the onions, potatoes and carrot in the butter over medium-low heat for 10 to 15 minutes, stirring constantly. Add celery and keep cooking for 5 to 10 minutes. Add peppers, corn and seasonings. Stir well and cover. Reduce heat, letting it cook for 5 to 10 minutes.
Back to top
|
SPICED LENTIL SOUP
|
|
|
INGREDIENTS
3 and 3/4 cups water
2 onions, finely chopped
4 garlic cloves, crushed
4 tomatoes, roughly chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
6 cardamoms
1/2 cinnamon stick
1 cup red lentils
1 14 ounce can coconut milk
1 tablespoon fresh lime juice
salt and pepper to taste
In a large saucepan add water, onions, garlic, tomatoes, turmeric, cumin, cardamons, cinnamon and lentils. Bring to a boil, reduce heat, cover and simmer gently for 20 minutes. Remove the cardamoms and cinnamon stick, then puree the mixture in a food processor. Press the soup through a strainer and return to the pan. Add the remaining ingredients, reserve some coconut milk to use as a garnish. Stir well and reheat the soup gently until ready to serve.
Back to top
|
TABOULI
|
|
|
INGREDIENTS
1 cup dry bulgur wheat
1 1/2 cups boiling water
1 teaspoon salt
1/4 cup fresh lemon juice
1 clove garlic, minced
1/2 cup scallions, chopped including greens
2 to 3 packed tablespoon fresh mint
2 medium tomatoes, diced and deseeded
1/4 cup good olive oil
1 packed cup parsley, freshly chopped
black pepper to taste
1 cucumber, chopped and deseeded, optional
Combine bulgur, boiling water and salt in a bowl. Cover and let stand for 20 to 30 minutes, or until bulgar is chewable. Add lemon juice, garlic, oil and mint. Mix thoroughly. Refrigerate for at least 2 to 3 hours, overnight is best. Correct seasonings and serve.
Back to top
|
HUMMUS
|
|
|
INGREDIENTS
3 cups cooked chickpeas, garbanzo beans
4 to 6 cloves garlic
1 teaspoon salt
1 tablespoon tamari or soy sauce
6 tablespoons lemon juice, two lemons
3/4 cup tahini, roasted sesame butter
1 tablespoon cumin
1/4 cup parsley
1 to 2 teaspoons white pepper
dash or two cayenne
1/4 cup scallions
1 to 2 tablespoon olive oil, optional
Combine everything in the food processor, except the olive oil and blend. Add olive oil to desired consistency.
Or for a thicker consistency.
In a bowl mash the chickpeas with wet ingredients, except the olive oil. Mince garlic, parsley and scallions. Add the rest of the ingredients, except olive oil, and blend. Add olive oil to desired consistency.
Back to top
|
TAHINI SAUCE
|
|
|
INGREDIENTS
1 and 1/2 cups tahini, sesame butter
1 and 1/2 cups yogurt
2 to 3 cloves garlic, minced
1/2 cup lemon juice
2 scallions, minced
1/4 cup parsley, finely minced
a dash salt
a dash or two cayenne
1/2 teaspoon ground cumin
1/2 teaspoon tamari or soy sauce
buttermilk or milk, to thin
Combine everything in a food processor, except the milk, and blend or combine everything in a bowl and whip with a whisk. Thin with buttermilk or milk to desired consistency.
Back to top
|
|
To Mary's Recipes
To Ariel's Recipes
To Patti's Recipes
