Easy "Chicken" Noodle Soup |
Serves 6 Place in large pan: 6 cups water 2 T. vegetarian chicken style seasoning 1 package frozen oriental vegetables 8 oz. package whole grain noodles 1 can vegetarian "chicken" 1 can sliced muchrooms |
Combine all ingredients, cook according to cooking time on noodle package. |
Split pea soup
Serves 8
|
8 cups vegetable broth
2 cups split pea and barley mix 1 large onion chopped 10 cloves garlic minced 2 stalks celery chopped 2 med. potatoes chopped 2 med. carrots chopped 1/4 rutabaga chopped 2 cups chopped spinach or kale 2 cups chopped parsley 3 T nutritional yeast |
4 bay leaves
1/2 t. pepper 2 t. salt Add bay leaves and split pea mix to broth and bring to a boil, lower to simmer. Saute onion, garlic and celery in olive oil Add chopped root vegetables, and saute'd vegetables to soup and simmer for 1 hour. Add greens and simmer another 15 minutes Adjust seasonings. Serve. |
Roasted Cauliflower and Corn Chowder |
1 medium head cauliflower
1-2 leeks vegetable oil spray 1 large potato, diced 1/2 cup fresh or frozen corn 5 cups vegetable or chicken style broth 1/4 cup nutritional yeast salt and pepper to taste |
Break cauliflower into small pieces
Slice leeks. Place on sprayed baking pan, spray vegetables, roast in 400 degree oven for 20-25 minutes till browned. Cool slightly, place in blender with 2 cups broth, and nutritional yeast blend until smooth. Cook potato and corn in 2 cups broth, about 15 minutes till potato is soft. Pour blended mixture and cooked potato and corn into a large pot. Add salt and pepper to taste, add remaining broth. Simmer till flavors are blended. About 30 minutes. |
Pumpkin, 2 Bean Chilli |
1 cup pumpkin puree (not pumpkin pie filling)
2 cups vegetarian burger 1 medium onion, diced 5 cloves garlic, minced 1 red pepper, diced 1 t. olive oil 1 1/2 cups cooked kidney beans, drained 3 cups cooked black beans, drained 3 cups canned, diced tomatoes 2 cups vegetable broth 1 T. cumin 1 T. chilli powder 1 t. dried cilantro 1 t. dried oregano 2 t. salt |
Saute onion, and garlic in olive oil, until onion is soft. Add vegeburger, brown slightly
Combine all ingredients, and simmer for 1-2 hours till flavors are blended. |
Broccoli "Cheese" Soup |
1 T. olive oil
1/2 med. onion, diced 4 cloves garlic 1 med carrot, peeled and chopped 1/2 t. turmeric powder 2 cups vegetable broth 4 cups chopped broccoli pinch of pepper (optional) For the cream: 1/2 cup cashews, soaked 1/2 t. salt, or to taste 1 cup cooked cauliflower 2 cups vegetable broth 3 T. light miso 2 T. nutritional yeast 2 T. fresh lemon juice |
Place drained cashews, and remaining ingredients for cream in a blender. Blend on high till very smooth and creamy, set aside.
In a medium pot, heat the oil, then saute onion, garlic and carrots till softened. Add the turmeric, vegetable broth and broccoli, simmer about 5 minutes, till broccoli is to desired tenderness. Add cream to soup pot, and bring to boil. Optional: Add Another cup of broth for a thinner soup. Add lemon juice just prior to serving. |
New England Chowder |
1 1/2-2 cups cauliflower, broken to small pieces
1 yellow onion, sliced 4 cloves garlic 1-3 ribs celery, cut in large chunks Place all above ingredients on sprayed baking pan. Spray vegetables, and roast in 400 degree oven for 20-30 minutes, or until starting to brown. While vegetables are roasting, place 1/2 cup soaked cashew nuts and 1 cup vegetable broth in blender. Blend till very smooth, about 5 minutes. Remove from blender. Allow roasted vegetables to cool slightly, Place in blender with 2 cups vegetable broth. Blend till very smooth and creamy, |
2 medium carrots, cut in half and sliced (half moons)
3 medium potatoes, cubed. 8 oz. shitake mushrooms, sliced 3 cups vegetable broth 1 T. olive oil 1-2 t. salt 1/2 t. white pepper 1 t. -1 T. dulse, or other seaweed flakes cook carrots and potatoes in 2 cups vegetable broth and olive oil for 10 minutes. Add mushrooms and seasoning, continue to simmer for another 10 minutes, till potatoes and carrots are cooked. Add cauliflower puree, and simmer 10-15 minutes. Just before serving, add cashew cream and 2 T. lemon juice. Simmer till hot again, Serve with fresh parsley as garnish. |
Pesto and Spinach Soup |
3 cups cauliflower, bite size pieces
1 large onion, sliced 8 cloves garlic 1 ribs celery 5-6 cups vegetable broth 1 t. Italian seasoning 1 t. salt 1/2 t. pepper 1 cup fresh basil leaves 16 oz frozen gnocchi, or 8 oz shell pasta 2 cups spinach leaves, cut to bite sized pieces 1 can white beans, drained and rinsed toasted pine nuts for garnish |
Roast first 4 vegetables in 400 degree oven for about 30 minutes, till just starting to brown.
Allow to cool. Blend roasted vegetables and basil leaves in broth till very smooth. Add any remaining broth. Place in large heavy pan over medium heat and bring to a boil, stir frequently. If using pasta, add pasta to soup and simmer for the time given on pasta package. If using gnocchi, simmer for 3 minutes, add spinach and beans, simmer for about 5 more minutes till spinach is wilted. Adjust salt and pepper to taste, add more broth if needed for desired consistency. Serve, garnished with pine nuts. |
Beef-less Irish Stew |
4 cups beef-style vegetarian broth
1 1/2 cups diced, canned tomatoes 4 medium potatoes, diced 4 medium carrots, diced 8 oz. frozen pearled onions 2 ribs celery, sliced 8 oz. frozen peas 8 oz. Trader Joe's beef-less strips, cut 2 T. corn starch 1/2 t. white pepper 4 bay leaves 1 bunch parsley, chopped salt and beef-style seasoning to taste. |
Bring broth to boil in large pan, add potatoes, celery and carrots and bay leaves. Simmer 15-20 minutes. Add onions, peas, beef-less strips, pepper and parsley. Add salt and more seasoning to taste. Continue to simmer till flavors are blended. At least 30 minutes. Mix corn starch with some water to make a thin paste, add to stew. Continue to simmer till slightly thickened.
|
Gazpaacho Sopa (cold vegetable soup) |
6-8 ripe tomatoes
3-4 cucumbers, peeled and cut into chunks 3-4 red peppers (green can be used but will change the color of the soup) 2 cloves garlic 1 quart water (or less for a thicker soup) 1 T. paprika 2 T. olive oil 1/3 cup lemon juice 1-2 T. salt 1/2 t. cumin powder Toppings: finely chopped, tomatoes, peppers, onion, cucumbers. Croutons |
Put all ingredients in blender (may need to be done in batches.)
Blend on high speed till smooth. pour into glass jars. Let stand in refrigerator for several hours for flavors to blend Serve with finely chopped onion, tomato, cucumber, pepper, and croutons. Pass to each person to sprinkle on top as desired. |