Recipes Vegetables
Milkless Corn Chowder
Serves 6-8.
Saute onion, pepper, and celery in olive oil with garlic. Add the
vegan wine after a minute or so. Add the potatoes and barely cover with
water or stock. Simmer until potatoes are tender. (You may have to
add more liquid.)
(by user) Garlic Soup
Break garlic cloves from heads. In a small bowl, cover garlic cloves
with boiling water. Let stand 3 mins. Peel. If cloves are big, cut
in half.
In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook
2 - 3 mins.
(by user) Basic Gazpacho
At this time of the year, few things are more refreshing than a big bowl of cold Gazpacho, a cold soup originally from Spain. Easy to prepare and highly recommended for lunch or dinner. Put everything in a blender, and puree. Refrigerate 15 minutes, or until cold. Variations inclu
(by user) Green Stem Soup
Toss onion into medium sauce pan, turn heat on low and cover. While onions
start to cook, chop stems. When onions begin to brown, braise-deglaze
with a few spoons of the broth until lightly colored. Pour 1/2 cup
broth in with the onion, and add 1/2 ts
(by user) Acorn Soup
I made this recipe over the weekend and it was delicious!
Soak beans overnight.
Rinse beans and put in large pot with 3 cups water. Add celery, onion,
garlic and bouillion, bring to boil and then turn down to low (cover pot).
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TAG: pepper, ,
TAG: water, chili, ,
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Instant Asparagus and Coconut Soup
(by user)Barley and Seitan Stew
Dump all except peas into 2 quart sauce pan, bring to boil, then lower to simmer for about 30 minutes. Add peas, bring back to simmer, 5 minutes or so.
(by user) Barley Stew
Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked. Saute onion, garlic, ginger & curry in nonstick pan. Continue to saute adding the remaining ingredients; bring
(by user) Healthy Lentil Soup
Mix all ingredients in a soup pot and cook until the lentils are very
soft, about one hour.
Makes about 8 to 10 cups.
Connie
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(by user) Nile River Lentil Soup
Heat oil in heavy pot on medium high heat. Saute onion and garlic
until softened. Stir in lentils, ginger, cumin and coriander and coat
with onion/garlic mixture. Add lemon slices, stock, tomatoes,
cayenne, salt and pepper (you can add salt and pepper la
(by user) TAG: pepper, ,
Herby Butterbean Soup
Boil the lima beans in water until
they are soft, around 40 minutes.
Place the chopped herbs in a blender
and add the lima beans, along with the
cooking water. Blend (in batches)
until the soup is very smooth.
Put the soup back in the pan and<
(by user) Potato Carrot Soup
1. Heat oil in pan; saut onion,
garlic, and celery until tender.
2. Add potatoes and carrots; cook 3-5
minutes
3. Add broth, herbs, and garlic; bring
to boil, then reduce heat and simmer
20-30 minutes, or until potatoes are
soft.
(by user) Knock-Out Chili
Soak beans over night in warm water. Drain water off beans, and put in a deep cooking pot,
one preferably for soups. Add 6 cups water. Add all ingredients, and cook on a medium
heat, constantly stirring for 1 hour. Then put on simmer for the remaining half hour.
(by user) TAG: water, chili, ,
Quick Chilled Cucumber Soup
In a blender or food processor, combine chopped cucumber, chopped pineapple, large basil
and mint leaves. Blend until fairly smooth. Chill thoroughly before serving. Serve soup
garnished with small mint and basil leaves.
(by user) TAG: cucumber, ,
Peperonata
Chop the onions and simmer them for 10 minutes in olive oil in a deep
saucepan. Next add the peppers that have been cleaned and cut into
large shreds. Mix well and continue simmering. Add the eggplant that
have been peeled and diced into cubes. Grate the carrots a
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Green Chili Stew
First, one caveat about the tofu. You can add texture to untextured
soy bean curd by freezing it and then thawing it before preparation.
Begin by cooking the onion with the oil in a large saucepan until
soft (the larger the pan, the better). Deglaze pan
(by user) Vegetarian Chili
Combine 1st four ingredients, add 1 tsp chili powder, set aside.
Saute zucchini,onion,and garlic, with oil. Add remaining ingredients including the textured soy protein
and 2 more tsp chili powder. Cook for 1/2 hour, add water if necessary.
Ejoy!!!!!!! Reci
(by user) Kristies Awesome Veggie Soup or Stew
Saute chopped onion and peppers in
olive oil. Add vegetable stock, tomato sauce,
diced tomatoes, black beans and frozen
veggies. (I like using mixes, like
veggies for stew, etc.). Season with chili powder and cumin to
taste.
Simmer for 30-45 minutes.
(by user) Pressure Cooker Rich Vegetable Stock
Combine all ingredients in a pressure
cooker and cook for 20 minutes.
This stock works really well with the
diner gravy recipe in the Chicago Diner
cookbook.
(by user) Beany Soup
Soak mixed beans overnight. Throw outsoaking water, rinse beans. Place inpot half full with fresh water.Add the pinch of salt, bring to boil, then simmer.Add the other ingredients, and simmerall ingredients with the lid on till carrots and beans are softand tender.Makes a lovely hearty fill
(by user) Integration Stew
In a large pot, saute the onion in the oil for 2-3 minutes. Add the pepper and cook until
the onion begins to brown. Drain the beans and corn and add to the pot. Add the crushed
tomatoes and stir. Put in the spices and mix well. After the mixture begins to boil,
r
(by user) My Favorite Soup
Throw everything into a stock pot, bring
to a rapid boil, reduce heat and simmer
at least 20 minutes.
You can also stick
it in a crock pot and let it go all day.
My favorite way to serve this is with a
huge salad and some really crusty, warm,
fres
(by user) New World Gazpacho
Chop all vegetables and mix all
ingredients in a large non-metallic
bowl. Chill at least 24 hours before
serving. Serve chilled with additional
cilantro, diced avocado, and tortilla chips.
An alternate method is to puree part or
all of the soup in a
(by user) Fennel Soup
Remove the stalks of the fennel and
slice off the hard bottom, discard
stalks and bottom. Slice across the bulb
to make thin semi-circles.
Sweat the onion and fennel in a good
dollop of oil over medium-low heat for 5
minutes. Add garlic and continue sweating
(by user)
Mighty Minestrone
In large stock pot, saute onion,
garlic, carrots, and potatoes in olive
oil for 10 minutes.
Add Italian spices
and saute 5 minutes more.
Add tomatoes. Simmer 5 minutes.
Add vegetable stock and tomato puree.
Simmer until veg
(by user) Potato Chowder
1.Bring potatoes and boullion cube to
boil, reduce heat, cover and simmer til
soft.
2. Drain half the water. Add all the
other ingredients.
This is the basic recipe. I also make
variations with different beans and
different herbs an
(by user) Bread Soup
Heat the vegetable stock in a large
pot. Heat a large frying pan. Add a
few tablespoons of olive oil. Saut?
the garlic, onion, and celery for
about five minutes. Add the tomatoes
and saut? another five minutes. Add to
the stock with the bay leaf, celery <
(by user) Mulligatawny Soup
In a fine sieve, pick over the dal and
rinse thoroughly. In a small stockpot,
heat the margarine. Add the onions,
garlic, ginger, turmeric, and carrot,
and saut for 2 to 3 minutes. Add the
dal, water, chopped tomatoes, curry
powder, and pepper. Simmer ove
(by user) Beans and Rice Soup
Boil water with boullion cubes, onion, and parsley. Add frozen veggies and beans. Let boil until veggies are cooked. Now add rice and let sit for 1 minute.
(by user) Easy Pumpkin Soup
Place all ingredients, except the soy
milk powder, into a large saucepan.
Boil until pumpkin is tender. Spoon
into a food processor, add soy milk
powder, and process until smooth and
creamy.
Adjust seasoning if necessary.
(*This volume will
(by user) Great Tasting Vegetable Soup
Place all ingredients into a pot and
cook until done. Eat and enjoy.
Make sure to add the sugar a little at a time until
you get the sweetness that you like!
(by user) Peach Soup
Simmer the orange juice over medium
heat for about 10 minutes, or until
reduced by about one-third. Add
the margarine until sauce takes on
a "gravy"-like consistency (coat the
back of your spoon with the sauce and
drag your finger through it - if the
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Herb Potato Soup
1. In a small dry skillet toast the
rosemary and thyme until fragrant, do
not burn. Shake the skillet and heat
for about 3 minutes. Set aside.
2. In a large saucepan saute onion,
celery and carrots in olive oil over
moderately low heat for about
(by user) Douglas Chili
Saute the onions with half the chili
powder, cumin and coriander in the corn oil.
Dump everything into a 3 quart soup pan
or crock pot and add enough water to your
liking. I usually fill up the pot.
Cook on medium heat (low on the crock pot)
(by user) Easy Miso Soba Soup with Edamame
Saute chopped onion in oil over med.
heat until soft. Add garlic and cook for
1 minute. Add a splash of rice
vinegar and the ground ginger. Add
water and turn heat up to high to
bring to a boil. Add boullion cube and
stir until it dissolves. Add edamame.
(by user) Vegetable Soup Easy to Make
In a big soup pot and on big flame, fry
the onions in olive oil. After they are
golden put in the water. Add all the
other vegetables (including the
garlic), except for the tomatoes (or
tomato paste). They need to be added
after the beans are soft. After
(by user) Yummy Tasting Chili
Mix all the ingredients together in a pot. Cook on low heat (to avoid sticking) for 2 hours.*Enjoy! It tastes sooo good :)
(by user) Dump Chili
In a heavy kettle, saute onion and garlic in small amount of oil
or water till soft. Dump in (hence the name) canned goods and
seasonings. Heat through.
This recipe takes well to long simmering, if you have the time, and
tastes even better the second
(by user) Baked Winter Squash Soup
Preheat oven 350 degrees. Cut each squash in half lengthwise. Scoop out & discard seeds.Place halves skin side down in shallow baking pan. Place about 1/4 cup pineapple in each cavity.Arrange carrots & onion around the squash.Pour 2 cups of broth in the pan. Cover with foil & bake 2 hours.Remove
(by user) Hungarian Perkelt
Heat pot with lid onto a low heat and
add a dash of oil.
Dice onions medium-fine and put into
pot with lid on. let them simmer until
transparent.
Add diced red and green capsicum, and
then diced tomatoes.
sprinkle with marjoram until there is a
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