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Potato Leek Soup
1 Tbsp olive oil
4 leeks, cleaned and sliced
1/2 an onion, diced small
4 cloves garlic, crushed
2 Tbsp flour*
6 - 8 potatoes (depends on size) chopped in various sizes
4-6 cups broth, water with boullion cubes (whatever)
1/4 cup white wine
1 Tbsp tamari (or soy sauce)
1 tsp thyme, dried
1 tsp dill, dried
1/2 tsp rosemary, dried
salt and pepper
Heat the oil and add the leeks and onion and let it sweat a bit. Add the garlic and the flour and stir it around a while, but don't let the garlic burn. Add the potatoes and stock, white wine and seasonings and simmer until the potatoes are done.
Of course, you can use fresh herbs instead. I rarely have fresh dill in the winter though.
*The flour is the key to this recipe. It's the same kind of trick you do with onion soup and it gives it a really nice mouthfeel. I can't believe I said mouthfeel, but I'll blame it on being a wine drinker. Wine drinkers use weird words. I'm proof.
Edited by: AMERIZ at: 3/9/2011 (03:30)
Most of the vegetarian recipes on my blog can be easily made vegan by subbing out Veggie broth for Chicken broth, however, this recipe already is.
Vegan Soft Tacos
1 tbsp olive oil
1 zucchini, grated
1 large carrot, grated
1 onion, finely sliced
1 green bell pepper, seeded and finely diced
1 red bell pepper seeded and finely diced
1 envelope taco seasoning mix
1 can vegetarian refried beans (16 oz)
1 large tomato diced
4 whole wheat tortillas
In a large pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, about 2-3 minutes or until softened. Add zucchini, peppers, carrot, and taco seasonings. Stir until seasonings are uniformly blended, then cover and cook until vegetables are tender, about 5 minutes. Remove from heat. Heat refried beans over low heat, stir until hot. Serve with 1/4 tomato, 1/2 cup refried beans, and 1/4 taco mixture on one whole wheat tortilla (I use small ones). Makes 4 servings.
QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Makes 4 to 6 servings.
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup water
1 14 1/2-ounce can diced tomatoes, drained
2 tablespoons fresh lemon juice
3 cups 1-inch cubes peeled butternut squash (from 1 1/2-pound squash)
2 cups 3/4-inch cubes peeled carrots
1 cup quinoa
1 tablespoon butter
1 tablespoon olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
2 cups water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
VEGETABLE QUINOA BAKE
1 Tbs canola oil
1 med onion, chopped
8-10 mushrooms, sliced
1 lg bell pepper, diced
1 jalapeno pepper, minced
1 sm zucchini, diced
2 cloves garlic, minced
3 cups water
1-1/2 cups quinoa
2 cups peeled and diced sweet potato
1 cup chopped kale
2 Tbs minced fresh parsley
½ tsp salt
½ tsp pepper
Rinse the quinoa well to remove any bitter saponins.
Preheat oven to 400 deg. In saucepan, heat oil over medium heat. Add onions and mushrooms, peppers, zucchini, and garlic. Sauté about 5-7 minutes. Stir in remaining ingredients and bring to boil.
Transfer mixture to 9- by 13-inch pan and cover. Bake until liquid is absorbed, about 35-40 minutes. Remove from oven and fluff with fork. Let stand 5 minutes before serving.
Lentil Bulgur Patties
1 ¼ cups red lentils, picked over and rinsed
3 cups water
2 tsp salt
1 cup bulgur, fine
¾ cup olive oil
1 cup coarsely chopped onion
1 tsp Aleppo pepper
¼ cup chopped parsley
¼ cup finely chopped red and green pepper
¼ cup finely chopped scallions or onions
Place lentils in a pot, add water, and bring to the boil. Simmer 5 minutes, removing thick foam that rises to the surface.
Add salt and continue simmering, 40 to 50 minutes, stirring occasionally. When mixture has cooked to a thick, yellow mass and water is absorbed, remove from heat.
Measure bulgur into a deep bowl and spoon cooked lentils over it, mixing to blend. Set bowl aside, covered, for 10 minutes.
Heat olive oil in a small skillet and add onions, sautéing them just until they begin to brown. Add pepper, stir, then add skillet contents to bowl and knead or mix thoroughly. Taste to adjust seasoning.
Moisten hands and shape mixture into oblong patties: pinch off a piece, squeeze it gently in your clenched fist and release it. Arrange patties on a serving platter. Combine garnish ingredients and sprinkle over patties.
About 6 servings
Note: To substitute for Aleppo pepper, one can use paprika with a dash of cayenne.
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