Bon appetit! (though, I'm pretty sure Julia wouldn't have approved).
Please note: If any recipes lists "chicken stock," just substitute vegetable. I haven't always edited old recipes, but the substitution works.
J D's Black Bean Soup
1/2 lb dried black beans, rinsed and sorted
olive oil
1-2 cloves garlic, minced
1 onion, chopped
4 cups water
1-2 bay leaves (depending on size)
salt, pepper to taste
Prep black beans in your favorite way (either overnight soak, or 5 minute boil and then 1 hour soak). Drain.
Saute onion and garlic in a little olive oil. Add beans, bay leaves, water, salt and pepper. Cook until tender. Adjust seasonings.
DO NOT DRAIN. Puree using immersion or regular blender.
Serve.
My note: I think you could probably drain the beans and then puree them to make a good black bean dip. Also, this would probably be good with a chopped green pepper, too.
J.D.
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Chickpea Stew with Couscous
1 medium onion, diced
3 garlic coves, minced
2 cups vegetable broth
1 1/2 cups diced zucchini
1 large sweet potato, peeled, in 1/2" dice
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced, peeled tomato, canned or fresh, with juice
1 teaspoon cinnamon*
1 teaspoon ground coriander*
1/2 teaspoon cumin*
pinch cayenne (we omitted this)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon jice
1-15 oz can chickpeas, drained, or 1/2 cups homemade
2 cups couscous
2 tablespoons minced parsley or cilantro (I leave this out)
*I substituted 2 1/2 teaspoons Penzey's sweet curry powder for this and it was wonderful.
In a large pot, combine onion, garlic, and 1/4 cup vegetable broth (in fairness, I used a little olive oil to get in my daily guidelines for WW). Cook over moderate heat until liquid evaporates and onion is transparent, about 5 minutes. Add zucchini, sweet potato, bell peppers, tomato, cinnamon, coriander, cumin, cayenne, sat, and pepper. Simmer 5 minutes. Add remaining 1 3/4 cups broth and lemon juice. Bring to a simmer, cover, lower heat, and simmer gently until vegetables are just tender, about 5 more minutes (nope, took almost 15+). Stir in chickpeas and cook until chickpeas are hot. Keep stew warm. Serve over couscous. Garnish with minced parsley.
Everyday Cooking with Dr. Dean Ornish
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Creamy Split Pea Soup
1 cup finely diced yellow onion
1 cup finely diced celery
2 garlic cloves, minced
8 1/4 cups vegetable broth
2 cups dried split peas
1 cup diced carrots
2 teaspoons minced fresh thyme or 1 teaspoon dried thyme (I used 1 teaspoon Herbes de Provence)
1/4 cup minced parsley
salt and pepper
In a large saucepan, combine onion, celery, garlic, and 1/4 cup vegetable broth. Bring to a dimmer, covered, over moderate heat, and simmer until vegetables are softened, about 5 minutes. Add split peas and remaining 8 cups of broth. Bring to a boil, cover, adjust heat to maintain simmer and cook until peas begin to soften, about 30 minutes. Add carrots and thyme. Cover and simer until carrots are tender and peas are very soft, about 20 minutes. Remove from heat and stir in parsley. Season to taste with salt and pepper.
Everyday Cooking with Dr. Dean Ornish
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My Lentil-Chickpea Stew
3/4 cup brown lentils
5 cups water
garlic, 2-3 cloves minced (approximately)
1 tablespoon olive oil
1 can diced tomatoes
1 can chickpeas, drained and rinsed
1 teaspoon Penzey's Sweet curry
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon lemon juice
Cook lentils in water for about 20 minutes. Add other ingredients and warm through, about 10 minutes. Serve with couscous.
Mommy Hungry
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Lentil-Stuffed Bell Peppers
2-4 green bell peppers, seeded and split in half
1 cup brown lentils, rinsed and sorted
5 cups water
2 cups cooked brown rice
1/2 -1 cup feta cheese, crumbled
1 small can tomato paste
1 small can olives, sliced
salt, pepper to taste
Boil green bell peppers in water approximately 10 minutes, or until beginning to be tender. Meanwhile, bring to boil 5 cups water and then add lentils; reduce to low heat and simmer approximately 10-15 minutes or until beginning to be tender. Mix brown rice, feta cheese, and olives together; set aside. When lentils are done, drain and add to rice mixture. Stir in tomato paste. Taste and season. Mix together, adding a little water if moisture needed.
Place bell peppers in baking dish sprayed with cooking spray. Fill halves with lentil-rice mixture. Top with any remaining feta cheese.
Bake at 350F until bubbly. Serve warm.
Mommy Hungry
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Escarole and Bean Soup
1/4 lb White beans
5 c vegetable or chicken broth
2 Tablespoons olive oil
2 Tablespoons minced garlic
1 onion, diced
2 c chopped escarole
Salt and pepper -- to taste
croutons, optional
SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired. serves 8
our CSA
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Garlic Escarole Soup with Rice
1 tablespoon olive oil
3 medium onions, thinly sliced
4 garlic cloves, minced
8 cups stock
1 teaspoon salt, or to taste
1 medium head escarole, washed and roughly chopped (about 5 cups)
1/2 cup Arborio rice (I just used pre-cooked white rice, as I had it on hand)
grated Parmesan cheese to taste
Heat oil in large soup pot over medium-high heat. Add onions and cook uncovered for 15-20 minutes, until caramelized. Reduce heat to low, add garlic, and cook for another 5 minutes.
Add stock and bring to a boil. Add the salt and rice and cook for 5 minutes.
Add escarole. Simmer, covered, for about 10 minutes, until rice and escarole are tender. Season to taste with salt. Serve with Parmesan cheese. (We didn't have cheese and so served it with a bit of lemon juice).
Johnna Albi and Catherine Walthers, Greens Glorious Greens! (adapted--they had chicken stock and shredded chicken, too)
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White Bean and Kale Soup
1 lb. dried navy or cannellini beans, rinsed and sorted
6 cups stock
olive oil
minced garlic
1 onion, chopped
1-2 heads kale, de-stemmed, rinsed, dried, and chopped
1 teaspoon liquid smoke
Place beans in 5-7 cups water (enough to cover) and bring to a boil. Boil hard for 5-10 minutes then reduce to a simmer. Note: this is contrary to popular bean wisdom of using either the overnight soak or 5 minute boil/1 hour soak method; but the beans were still great (even better, maybe).
When beans are tender, drain water and set beans aside. In same pot, heat olive oil and saute onion, garlic, and kale. Add approximately 6 cups stock and the beans. Cook until kale and beans are tender to your liking. Season with liquid smoke and any additional salt and pepper (I realized you could also cook the beans with a bay leaf).
Mommy Hungry
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Curried Lentil and Kale Stew
1 lb brown lentils, rinsed and sorted
2-3 yukon gold potatoes, cubed
5 cups water
2-3 cloves garlic, minced
1 onion, chopped
1-2 tablespoons olive oil
1 can crushed tomatoes or 1 can tomato paste (really, just your favorite tomato product)
1-2 heads kale, de-stemmed, rinsed, and chopped
1 can garbanzo beans, rinsed and drained
sweet curry powder
Boil water and add lentils and potatoes. Cook until tender, approximately 20 minutes.
Meanwhile, saute kale in olive oil with garlic and onion. Add to lentils when they are tender. Then add tomatoes, garbanzo beans, and 1-2 teaspoons sweet curry powder, plus any additional seasonings. Cook an additional 10 minutes or so. Enjoy!
Mommy Hungry
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Ethiopian-Inspired Yellow Split Pea Stew
3 cups water plus 2 tablespoons (divided)
1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 1 inch-long piece fresh ginger, peeled,
finely chopped
1/2 teaspoon ground turmeric
1 teaspoon salt
Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.
Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.
Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.
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Potato-Kale Soup
1 tablespoon olive oil
1 tablespoon unsalted butter (I didn't use this)
2 cups chopped onions
2 leeks, white and light green part only, washed and thinly sliced (I didn't have this)
6 cups water
4 medium potatoes, cut into 3/4" cubes (about 4 cups--I had Yukon golds)
2 tablespoons minced fresh parsley
3 carrots, peeled (I didn't have these either)
3 celery stalks
2 bay leaves
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 lb kale (about 4 cups chopped)
[And I added minced garlic]
Heat oil and butter in soup pot over medium heat. Saute onions and leeks for 10-15 minutes, until golden, soft, and sweet. [Add garlic and saute for a few more minutes.]
Add the water, potatoes, parsley, whole carrots, whole celery stalks, bay leaves, salt, and peper. Bring to a boil. Reduce heat to medium low, cover and simmer for 45 minutes.
While soup is cooking, wash kale and strip the leaves off the stalks. Discard stalks and chop leaves into bite-size pieces. Bring 2 cups water to a boil in a skillet with a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain.
Remove the carrot and celery pieces and bay leaves from the soup. Puree half. Stir in cooked kale and heat through. Season to taste with more salt and pepper.
Johnna Albi and Catherine Walthers, Greens Glorious Greens
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Frijoles Borrachos, or Pinto Beans Stewed in Beer
1 cup chopped tomatoes or lightly drained canned diced tomatoes
2-16 oz cans pinto or pink beans drained and rinsed, or 4 cups cooked pinto or pink beans (about 1 1/2 cups raw. I just used 16 oz).
1/2 cup beer
1/2 cup chopped fresh cilantro (NOT in my beans!)
4 oz can mild green chilies
3 tablespoons pinto bean seasoning (I picked this up in Texas; not sure what goes in it but will look)
Combine all ingredients and simmer for 30 minutes.
adapted from Nava Atlas's The Vegetarian 5-Ingredient Gourmet
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Spiced Lentils with Spinach and Apples
2 cups dried lentils
5 cups water
1 cup chopped onion
2 stalks celery, minced
1 teaspoon ground cumin
2 teaspoon dry mustard
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 tablespoons fresh lemon juice
3 large cloves garlic, minced
1 teaspoon salt
freshly ground black pepper
cayenne
1/2 lb spinach , chopped
2 medium-sized green apples (Granny Smith or Pippin), peeled and chopped
Boil lentils in water and then reduce heat to low, partially covered, and simmer 15 minutes.
Add onion, celery, cumin, mustard, ginger, coriander, and turmeric. Cover and cook for 10 minutes more, then add lemon juice and garlic. Cover and cook again for 10 minutes, or until lentils are tender.
Stir in salt and add peppers to taste. Add spinach and apples at the end so they only cook slightly.
Mollie Katzen, Enchanted Broccoli Forest
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Potato and Greens Soup
1 tablespoon olive oil
1 tablespoon unsalted butter
1 bunch leeks, thoroughly rinsed and thinly sliced (about 2 cups)
4 1/2 cups chicken stock, preferably homemade
salt and freshly ground pepper
8 white potatoes (about 3 1/2 lbs), peeled and cut into 3/4 cubes
1 bunch arugula or other bitter greens such as curly endive or escarole, washed
Heat the oil and butter in a large heavy saucepan over low heat. Add the leeks and stir well. Cover and cook until soft, about 5 minutes.
Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.
Ladle about 3 cups of soup into a blender (don't fill more than halfway). Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.
Stir in greens. Cook for 2-3 minutes, until wilted and bright green, and serve immediately.
Martha Stewart Living
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Vegetarian Red Beans and Rice
1 onion, chopped
3-4 stalks celery, chopped
1 green bell pepper, chopped
2-3 cloves garlic, minced
olive oil
1 lb red kidney beans (Camellia band recommended), rinsed and sorted
8-10 cups water
1-2 bay leaves
1-3 tablespoons Creole Seasoning (I use Tony's)
1/2-1/2 teaspoon liquid smoke
Saute onion, celery, bell pepper, and garlic in olive oil until softened. Add beans, water, and bay leaves. Note: I do not pre-soak or quick soak the beans, just simmer all day--you can pre-soak or quick soak, drain, and then start this recipe if you choose. Boil for 5 minutes and reduce to a simmer for 3-4 hours, or until beans are tender.
When beans are almost at desired consistency, add creole seasoning. Before serving, add liquid smoke. Serve with steamed rice (brown or white, your preference).
Mommy Hungry
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Noodle Souffle
Preheat oven to 325F. Remove 1/2 pound sweet butter and 1/2 pound cream cheese from refrigerator and let come to room temperature.
Cook 1 pound wide egg noodles in boiling salted water until just done. Drain. Meanwhile, set out a 3 quart Pyrex or other baking dish.
In mixer, cream butter and cream cheese together with 3/4 cup plus 2 tablespoons sugar. Mix well. Add 9 eggs, one at a time, beating well. Add 4 cups sour cream, 1/2 cup lemon juice, and 1 tablespoon salt. Taste for sour, sweet, and salt. All flavors should be strong.
Turn noodles into pan; pour cream cheese batter over noodles. Stir lightly.
About an hour before serving, preheat oven to 325F and bake noodle souffle until puffed and browned. Leftover portions may be reheated, uncovered, in oven or toaster oven.
The Best of Bloodroot, Volume 1, Vegetarian Recipes
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Pasta e Lenticchie
5 cups water
3/4 cups lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound vermicelli, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish
In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta.
When pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra virgin olive oil for drizzling on top.
“Molto Mario”
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Black-Eyed Peas (Vegetarian version)
As tradition goes, you have to eat all your black-eyes on New Year’s.
1 bag black-eyed peas
1 onion, chopped
1 bell pepper, chopped
garlic, minced.
salt, pepper
(try adding bay leaf)
Soak peas overnight.
In morning, drain and rinse peas.
Saute onion, pepper, and garlic in oil. Add peas. Cover with water (water is double the amount of peas or more). Cook until tender, about 2 1/2 hours.
Mommy Hungry
