curried tomato soup
1 can (10-3/4 oz) tomato soup
1 soup can water
2 tablespoons dark brown sugar
2 tablespoons lemon juice
1-2 teaspoons curry powder, to taste
in a saucepan, combine soup, water, sugar and lemon juice and mix well. add 1 teaspoon
curry powder and bring mixture to a boil. add more curry to suit your taste. this is a great way
to make plain old tomato soup into something tasty and unique.
greek-style bean soup
1 pound dried black-eyed peas or navy beans
2 large carrots, peeled and diced
1 large onion, finely chopped
1 cup finely chopped celery
2 large cloves garlic, minced
1 teaspoon dried mint leaves
2 bay leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon fines herbes
1/2 cup olive oil
1 can (8-oz) tomato sauce
if you can find that oh-so-generic imitation "beef" bouillon (that is vegan, actually) it's pretty good in here, too.
soak beans overnight, rinse well, drain, and set aside.
in a large pot, saute carrots, onion, celery, garlic, mint, bayleaves, parsley and fines herbes
in olive oil until onion is golden brown. add tomato sauce, beans and enough water to
cover the beans. stir in fake bouillon if you can find it; if not, a little bit of seasoning
salt or mrs. dash is amazingly good. bring to a boil, lower heat and simmer, covered, for
one hour until beans are tender. you may need to add more water during cooking to make
sure the beans stay covered. this is great with pita slices and greek salad.
tomato-pepper gazpacho
1/2 cup diced celery
1/2 cup diced onion
1/2 cup peeled, diced cucumber
1/4 cup diced green pepper
1/4 cup diced red pepper
1 cup peeled, diced fresh tomato
1 quart tomato juice
2 tablespoons red wine vinegar
1 small clove garlic, minced
1 teaspoon worcestershire sauce
a little bit of olive oil
salt and pepper to taste
in a large bowl, combine all ingredients and mix well. (if you want a smoother, chunk-less soup, put everything in the blender
instead.) cover and refrigerate at least 4 hours. stir again before serving, and garnish with additional cucumber slices.
vegetarian chili
2 lb. can Tomatoes, 1 larged onion, diced
1 lb. can Pinto Beans
1 lb. can Kidney Beans
1 lb. can Black Beans
1 lb. Tofu, cubed
1 cup corn
1 bell pepper, diced
1 tbsp. garlic, chopped
2 tbsp. chili powder (leave this out if you don't like it hot!)
1/4 tsp. red pepper powder
2 tbsp. cumin
1 tbsp. basil
place all the ingredients, in a pot; cover and cook on on low heat until the onions become translucent and the chili begins getting
thicker. stir often..and if the chili gets too thick, you can add some water to it.
more vegetarian chili
1 can kidney beans
1/2 tsp. salt
3 tablespoons olive oil
1 medium onion, chopped
1/2 green pepper, chopped
1 clove garlic, minced
1 package of morningstar crumbles
1/4 to 1/2 tsp. hot sauce
1/2 tsp. ground red pepper
1/2 tsp. salt
1/4 tsp. pepper
1 (28-oz) whole tomatoes
1 (8-oz) can tomato sauce
cook kidney beans over low heat with 1/2 teaspoon salt for 30 minutes. heat oil in skillet; add onion, green pepper, and garlic, and
cook over medium heat until tender. stir in crumbles and cook until nice and hot. add kidney beans, seasonings, tomatoes, and
sauce; bring to a boil. reduce heat to low and simmer for 45 to 55 minutes or until sauce has thickened. for spicier chili, add 1
teaspoon chili powder and 1/2 teaspoon oregano.
spicy lentil soup
2 tablespoons oil
1/2 small yellow onion, chopped
5 cloves garlic, pressed
1/2 teaspoon grated fresh ginger
1 4-oz. can chopped green chilies
1 cup red or yellow lentils
4 or 5 cups water
1 slice lemon
1/4 cup cilantro leaves, chopped
a dash of cayenne pepper
heat oil in a saucepan over low heat. saute the onion, garlic, cayenne, ginger, and green chilies. cover and cook for 5 minutes. add
lentils, water, and lemon. cook for 20 or 30 minutes until lentils have thickened. add extra water for thinner texture. remove lemon
slice, stir in cilantro, and eat!
*this is from the angel cookbook by diane pfeifer
creamy vegetable soup
1 onion, chopped
1/2 cup butter or margarine, melted
3 medium sweet potatoes, peeled and chopped
3 cans vegetable broth
2 medium potatoes, peeled and shredded
2 cups milk
3 zucchini, chopped
1/2 cup chopped broccoli
1/2 teaspoon celery seed
2 teaspoons salt
1 teaspoon ground cumin
in a slow cooker, stir together the onion, butter, sweet potatoes, zucchini, and broccoli. pour in the broth and stir. add the potatoes,
celery seed, salt, cumin, and stir. cover and cook on low for 8-10 hours. add the milk and cook for 30 minutes to 1 hour. makes
about 12 servings.
curried sweet potato bisque
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, pressed
2 teaspoons ground coriander
2 teaspoons curry
1/2 teaspoon ground cumin
1 lb. sweet potatoes, peeled and cubed
4 cups vegetable bouillon broth
heat oil in a large saucepan over medium heat. saute onion and garlic until onion is
translucent. stir in spices and cook for about 30 seconds. add potatoes and broth. bring
to a boil, then cover and simmer for about 20 minutes until potatoes are tender. transfer
mixture, 1/2 at a time, to food processor or blender. blend until smooth. return to pan
and cook until hot.
