Medesha
March 12th, 2006, 09:58 PM
Medesha's Green and White Spring Stew
Category: Soups
Suitable for a: vegan diet
Ingredients:
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1 onion, chopped
2-4 cloves of garlic (to taste), chopped
2 scallions, chopped
2 medium parsnips, peeled and chopped
1 cup cauliflower, trimmed and cut into bite-sized florets
2 ribs of celery, chopped
1/2 cup white beans (great northern, cannelini, or white kidney), soaked and ready to cook
1/2 cup green lentils, sorted and rinsed
1 vegan less-sodium boullion cube
1 bay leaf
dash of dried parsley
dash of dried marjoram
white and black pepper
organic extra-virgin olive oil
cornstarch or flour and soymilk
Instructions:
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In a large, heavy saucepan, heat a few tablespoons of olive oil over medium heat. Add chopped onions, garlic and scallions. Saute until transparant and golden, about five minutes.
Add lentils and enough water to cover by at least an inch. Bring to boil and reduce to a simmer; cover. (The lentils I use take an hour to cook; if yours take longer or shorter, alter time accordingly).
After lentils have simmered for 1/2 hour, add soaked white beans. Add more water if necessary. Return to boil, reduce heat, cover and simmer another 15 minutes.
Return to boil. Add boullion cube, chopped vegetables, and spices (bay leaf to pepper). Stir until boullion is completely dissolved. Reduce heat again, cover, and simmer until vegetables and beans are tender, about another 15 minutes.
Return to boil yet again. Dissolve a spoonful of cornstarch or flour in some soymilk. Pour slowly into pot and stir until totally combined. Remove bay leaf. Remove from heat and let stew rest/thicken, about 5 minutes. Enjoy with crusty bread topped with Earth Balance.
Additional comments:
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I developed this recipe myself, and am rather proud of it. :) Green onions would be nice in it too, as would peas. Sorry for the lack of detail on amounts, but I make it to serve as many as are eating, so I tend to eyeball the ingredients.
Category: Soups
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
1 onion, chopped
2-4 cloves of garlic (to taste), chopped
2 scallions, chopped
2 medium parsnips, peeled and chopped
1 cup cauliflower, trimmed and cut into bite-sized florets
2 ribs of celery, chopped
1/2 cup white beans (great northern, cannelini, or white kidney), soaked and ready to cook
1/2 cup green lentils, sorted and rinsed
1 vegan less-sodium boullion cube
1 bay leaf
dash of dried parsley
dash of dried marjoram
white and black pepper
organic extra-virgin olive oil
cornstarch or flour and soymilk
Instructions:
------------------------------------------------------
In a large, heavy saucepan, heat a few tablespoons of olive oil over medium heat. Add chopped onions, garlic and scallions. Saute until transparant and golden, about five minutes.
Add lentils and enough water to cover by at least an inch. Bring to boil and reduce to a simmer; cover. (The lentils I use take an hour to cook; if yours take longer or shorter, alter time accordingly).
After lentils have simmered for 1/2 hour, add soaked white beans. Add more water if necessary. Return to boil, reduce heat, cover and simmer another 15 minutes.
Return to boil. Add boullion cube, chopped vegetables, and spices (bay leaf to pepper). Stir until boullion is completely dissolved. Reduce heat again, cover, and simmer until vegetables and beans are tender, about another 15 minutes.
Return to boil yet again. Dissolve a spoonful of cornstarch or flour in some soymilk. Pour slowly into pot and stir until totally combined. Remove bay leaf. Remove from heat and let stew rest/thicken, about 5 minutes. Enjoy with crusty bread topped with Earth Balance.
Additional comments:
------------------------------------------------------
I developed this recipe myself, and am rather proud of it. :) Green onions would be nice in it too, as would peas. Sorry for the lack of detail on amounts, but I make it to serve as many as are eating, so I tend to eyeball the ingredients.