Tag Archive for: Recipes

Serves 6
INGREDIENTS
• 2 Tbs. olive oil
• 1 medium onion, diced (about 1 cup)
• 1 celery stalk, chopped with leaves (about 1/2 cup)
• 1 1/2 Tbs. grated fresh ginger
• 2 cloves garlic, minced (about 2 tsp.)
• 1 medium yam, peeled and cut into 1-inch chunks (about 2 cups)
• 30 oz. can diced tomatoes
• 1 acorn squash, cut into 1-inch chunks (about 3 cups)
• 2 cups vegetable stock
• 1/2 lb. frozen cauliflower florets (about 4 cups)
• 1/4 – 1/2 cup creamy peanut butter
• cayenne pepper to taste
• 1 head watercress, stems removed

To make the soup:
1. Heat oil in large pot over medium-low heat. Add onion and celery, and cook 5 minutes, or until onion is translucent, stirring occasionally. Stir in ginger and garlic, and cook 5 minutes more, or until vegetables are soft.
2. Add yams and tomatoes. Increase heat to medium, and cook 5 minutes, or until sauce is thickened, stirring occasionally.
3. Stir in stock. Simmer partially covered, 10 minutes. Add squash and cauliflower, and cook 15 minutes more, or until vegetables are tender.
4. Whisk together peanut butter and ½ cup warm water in small bowl. Add to stew, and cook 4 minutes, or until thickened, stirring constantly. season with cayenne and salt.

adapted from the Moosewood Cookbook

• 1 1/2 c. cooked peas
• 1/2 c. tiny dry pasta
• 1 c. fresh chopped tomatoes
• 3 T. olive oil
• Parmesan cheese
• 1 c. chopped onion
• 4-5 cloves garlic, crushed
• 1 c. minced celery
• 1 c. chopped carrots
• 1 c. cubed eggplant or zucchini
• 1 c. chopped green pepper
• 2 t. salt
• 1/4 t. black pepper
• 1 t. dried oregano
• 1/2 c. fresh chopped parsley
• 1 t. dried basil
• 2 c. tomato puree
• 3 1/2 c. water
• 2 cubes Knorr vegetarian bullion
• 3 T. Dry red wine

How to make the soup:
1. In a soup kettle, sauté garlic and onions in olive oil over low heat until they are soft and translucent.
2. Add 1 tsp salt, carrot, celery and zucchini, and green pepper. Mix well.
3. Add oregano, black pepper, stock, puree, peas and wine. Cover and simmer 15 minutes.
4. Add tomatoes and remaining salt. Keep at the lowest heat until 10 minutes before you plan to serve. Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
5. Serve immediately, topped with parsley and parmesan.

FUL NABED (EGYPTIAN BEAN AND VEGETABLE SOUP)
A popular Egyptian soup, Ful Nabed is simple and nutritious.
from Sundays at Moosewood Restaurant

Ingredients:
• 1c Chopped onions
• 2 x Garlic cloves, pressed
• 1/4 c Olive oil
• 1 t Ground cumin seeds
• 1 1/2 t Sweet Hungarian paprika
• 1/4 t Cayenne
• 2 x Bay leaves
• Large carrot, chopped
• 1 c Chopped fresh tomatoes
• 3 1/2 c Vegetable stock
• 2 c Canned or cooked fava beans
• 1/4 c Chopped fresh parsley
• 3 tb Fresh lemon juice
• Salt and freshly ground
• Black pepper to taste
• Fresh mint leaves (optional)

How to make the soup:
In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.

Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.

SERVES 8
The recipe was found in the November 1994 issue of Vegetarian Times. Enjoy.

Ingredients:
2 medium onions chopped
2 large red bell peppers, chopped
1 to 3 large garlic cloves, mashed
1 to 2 Tbs. Canola oil
28 oz. can tomatoes with juice, chopped
8 cups vegetable broth
1/4 tsp. pepper
1/4 tsp. Crushed red pepper flakes
1/2 cup uncooked short grain rice
2/3 cup smooth peanut butter
chopped roasted peanuts

In a large soup pot, sauté onions, bell peppers and garlic in oil until onions begin to brown around the edges, about 7 minutes.
Add the tomatoes and juice, broth, pepper, and red pepper flakes. Simmer, uncovered, over low heat about 15 minutes.
Add rice, cover and simmer until rice is tender about 30 minutes. Add the peanut butter; whisk until smooth. Heat to a simmer and serve immediately, garnished with chopped roasted peanuts.

Ingredients

• 1/4 cup each of dried: baby limas, black-eyed peas, chickpeas, kidney beans, small white or navy beans, pinto beans, and red beans
• 1/4 cup olive oil
• 2 cloves garlic
• 1 red bell pepper
• 1 yellow onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 tsp. dried red pepper flakes
• 4 cups vegetable stock
• 1 can crushed tomatoes
• 1 T. sugar
•  1 T. dried basil
• 1 T. dried oregano
• 1 T. balsamic or red wine vinegar
• 1/2 T. dried thyme
• 2 bay leaves
• Salt and pepper
• 1/2 cup fresh parsley or cilantro, chopped

How to make the soup:
Sort through the beans, discarding the discolored ones. Put beans in a bowl, add cold water to cover and soak in the refrigerator overnight.

In a large pot, warm the oil over medium heat. Add the garlic, bell pepper, onion, celery, carrot and pepper flakes. Saute until the onion is translucent, 2-3 minutes. Drain the beans and stir them into the pot along with stock, tomatoes, tomato paste, sugar, basil, oregano, vinegar, thyme, and bay leaves. Bring to a boil, reduce heat to low, cover partially and simmer until the beans are tender about 2-2 1/2 hours.

Just before serving, discard the bay leaves. Season to taste with salt and pepper and stir in parsley or cilantro. Ladle into bowls. Serves 6-8 and freezes well.