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Post by mylikeit on Jan 13, 2005 0:16:44 GMT -5
Will post this on the slow cooker thread, too. It's very simple, but delicious.
Slow Cooker Vegetarian Split Pea Soup
1 package of split peas 5- 10 baby carrots, minced (very small) 1 onion, diced Optional: 2 stocks celery, diced 3 c. vegetable broth Trader Joe's 21 Seasoning Salute or Mrs. Dash seasoning to taste
Put split peas and vegetables in slow cooker. Cover with broth and slow cook on low setting approx 5 hours. Season to taste, being sparing with seasoning in beginning of cooking (slow cooking intensifies seasoning flavors). Add additional broth (or water) , as needed to achieve desired consistency.
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Post by slimcris on Feb 7, 2005 15:01:56 GMT -5
Posted by Sherry:
From the 100% Pleasure cookbook, Rodale Press
Vegetarian Chili
Ground vegetables and lentils add texture and richness to this hearty south-of-the-border main dish. If desired, replace the broccoli with celery.
1 can (16 ounces) tomatoes, with juice 2 large carrots, peeled and cut into 1" pieces 1 large broccoli stem, peeled and cut into 1" pieces 1 medium onion, chopped 1 garlic clove, minced 2 teaspoons olive oil 3 cans (16 ounces each) kidney beans, rinsed and drained 1 can (15 ounces) tomato sauce 1 1/4 cups water 1/4 cup dry green lentils, washed and sorted 1 tablespoon chili powder, or to taste 1 teaspoon ground cumin 1 teaspoon granulated sugar (optional) salt and ground black pepper, to taste (optional) 1 1/2 cups uncooked long-grain brown rice or white rice
In a food processor, combine the tomatoes (with juice), carrots and broccoli. Process until the vegetables are finely chopped. Set aside. In a Dutch oven or other large heavy pot, combine the onions, garlic and oil. Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until the onions are tender. Stir in the tomato mixture, beans, tomato sauce, water, lentils, chili powder and cumin. Taste the mixture; if the tomatoes seem acid, add the sugar. Add the salt and pepper ) if using). Bring to a boil. Cover, reduce the heat and simmer, stirring occasionally, for 1 hour, or until the lentils are very tender. (Stir more frequently as the mixture thickens.) While the chili is simmering, prepare the rice according to the package directions. (If using brown rice, start it cooking as soon as the chili begins to simmer. If using white rice, start it cooking about 25 minutes before the chili will be ready. Stir the chili and serve over the rice.
Makes 6 servings.
Per serving: 430 calories, 3 g. total fat (6% of calories), 0.3 g. saturated fat, 0 mg cholesterol
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Post by YogaBug on Mar 3, 2005 19:52:38 GMT -5
Persian Eggplant Stew - Vegetarian Times 1 eggplant cut into large cubes 1 can 28 oz tomatoes - crushed or chopped 1 bunch parsely - chopped 1 bundh cilantro - chopped 1 whole onion - chopped 2 tsp Turmeric 1 large russett potato - cubed - optional and you can serve over rice...whatever floats your boat.. or do both and count one of them 2 cloves garlic - minced 2 cups vege stock 1.5 tsp salt 1 TBS olive oil and olive oil pam The original recipe wanted you to stir fry the eggplant in seveal tbs of olive oil...but i sprayed them with pam and roasted them in the oven...just until browned heat oil in dutch oven and saute onion and garlic...when onion is translucent add potato and stir fry until golden. Add the cilantro and the parsely and stir fry for a couple of minutes...add tomatoes, turmeric vege stock and salt and mix, then arrange eggplant pieces on top. lower flame and let simmer for 25 minutes. You can serve over grilled tofu steaks or you can cube the tofu and add to the pot. tofu steak is alot more firm I made this last week and it was totally yummy. The cooked parsely and cilantro give a very nice flavor!
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Post by slimcris on Aug 14, 2005 8:46:24 GMT -5
Slow Cooker Vegetarian Chili - Luv2Core
1 (19 ounce) can black bean soup 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can garbanzo beans, rinsed and drained 1 (16 ounce) can vegetarian baked beans 1 (14.5 ounce) can chopped tomatoes in puree 1 (15 ounce) can whole kernel corn, drained 1 onion, chopped 1 green bell pepper, chopped 2 stalks celery, chopped 2 cloves garlic, chopped 1 tablespoon chili powder, or to taste 1 tablespoon dried parsley 1 tablespoon dried oregano 1 tablespoon dried basil
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.
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Post by slimcris on Aug 14, 2005 8:51:06 GMT -5
Mixed-Bean Chili with Tofu - Luv2Core From Cooking Light
7 ounces firm tofu, drained and crumbled (about 1 cup) 1 1/2 teaspoons ground cumin, divided 1 1/2 tablespoons low-sodium soy sauce 2 teaspoons vegetable oil 1 1/2 cups chopped onion 1/2 teaspoon ground coriander 1/2 teaspoon dried oregano 1 1/2 tablespoons tomato paste 1 1/2 tablespoons hot chili powder or regular chili powder 1 teaspoon minced drained canned chipotle chile in adobo sauce 1/2 teaspoon black pepper 1/4 teaspoon salt 2 garlic cloves, minced 1 1/2 cups water 1 (15-ounce) can pinto beans 1 (15-ounce) can red kidney beans 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1/2 teaspoon cider vinegar 1/4 cup chopped fresh cilantro 1/4 cup low-fat sour cream
Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan. Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.
Yield: 4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream)
NUTRITION PER SERVING CALORIES 256(19% from fat); FAT 5.4g(sat 1.7g,mono 1.5g,poly 1.7g); PROTEIN 12.2g; CHOLESTEROL 6mg; CALCIUM 145mg; SODIUM 807mg; FIBER 9.6g; IRON 4.7mg; CARBOHYDRATE 42.8g
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Post by slimcris on Aug 14, 2005 8:51:38 GMT -5
Tofu Chili - Luv2Core www.fatfree.com/recipes/chili/tofu-chili-22 lbs lite tofu 1 large onion, diced 2 cloves garlic, minced 4 C cooked kidney beans (frozen, soaked or canned) 3 C tomatoes (canned or fresh) 1-3 T chili powder, to taste 1 t cumin salt, to taste 1/4 t black pepper cayenne pepper or tabasco sauce if desired Optional: Diced zuchini Mushrooms Celery Crumble or cube tofu. Saute onion and garlic in water (here I also added zuchini and celery). When onions are tender, add tofu (here I also added mushrooms) and saute another few minutes. In a large pot, mix all the ingredients and simmer for one hour.
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Post by HippoMommy on Sept 22, 2005 0:10:32 GMT -5
Black Bean Chili
From Kathleen D. (posted to WW website WPA board)
1/2 medium onion(s) 1/2 medium sweet red pepper(s) 1/2 medium carrot(s) 2 clove garlic clove(s) 1 tsp chili powder 1/2 tsp ground cumin 10 oz canned diced tomatoes 1/2 cup vegetable broth 14 oz canned black beans 1/2 cup cooked frozen corn kernels
Instructions
In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious. Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper. Note: If the chili seems too thick, thin out with water or vegetable stock.
Serve with ff shredded cheese and/or ff sour cream
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Post by HippoMommy on Sept 22, 2005 0:16:30 GMT -5
Pumpkin Chili Mexicana Estimated Times: Preparation - 10 min | Cooking - 40 min | Yields - 6 servings
Ingredients: •2 tablespoons Core oil •1/2 cup chopped onion •1 cup chopped red bell pepper •1 clove garlic, finely chopped •1 lb. Core veggie crumbles •2 cans (14.5 oz each) diced tomatoes, undrained •1 can (15 oz.) LIBBY'S 100% Pure Pumpkin •1 can (15 oz.) tomato sauce •1 can (15.25 oz.) kidney beans, drained •1 can (4 oz.) ORTEGA Diced Green Chiles •1/2 cup whole kernel corn •1 tablespoon chili powder •1 teaspoon ground cumin •1 teaspoon salt •1/2 teaspoon ground black pepper
Directions: HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add soy crumbles and cook for 3 min.
ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
Source: Dcnative, WPA board, WW website.
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Post by HippoMommy on Sept 22, 2005 0:17:16 GMT -5
Pumpkin Soup
1 medium onion chopped 2 carrots chopped 1 stalk celery chopped 32 oz ff veg broth 1 cups water 1/4 tsp ground red pepper flakes (or use crushed) dash nutmeg salt to taste 1 14 oz can pumpkin
Put all ingredients, except the canned pumpkin in a pot and cook until veggies are fork tender. Reduce heat, stir in pumpkin and simmer for another 10 minutes.
You can put this though the blender if you want a smooth consistency.
Source: K8tecat, CPTE board, WW website
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Post by HippoMommy on Oct 4, 2005 14:38:36 GMT -5
Sweet Potato-Split Pea Soup
From Vegetarian Times, October 2005
Serves 6 (Vegan)
2 c. green split peas, rinsed 1 1/2 c. chopped shallots (sub red onion, if you don't have shallots) 1 1/2 lb. sweet potatoes (about 3 med.), peeled & diced 1 tsp. dried tarragon 2 to 3 Tbsp. yellow miso
1. Bring splits and 6 c. water to boil in large pot. Reduce heat, cover and simmer 30 to 40 min. or until peas begin to break down.
2. Add shallots, sweet potatoes and tarragon, and cook 30 min. or until veggies are tender. Ladle 1/3 cup soup into measuring cup. Add miso, and stir to dissolve. Pour dissolved miso mixture into soup and stir well. Season with salt & pepper to taste. If soup is too thick, add more water until desired consistency is achieved. Serve hot.
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Post by HippoMommy on Oct 5, 2005 0:36:24 GMT -5
Another recipe from Vegetarian Times, October 2005.
Lemony Lentil-Spinach Stew
Serves 4.
2 tsp. evoo 2 cloves garlic, minced 3 c. ff vegetable broth 1 c. brown lentils, picked over & rinsed 3 med. red-skinned potatoes, cut into 1/2 inch dice (about 1/2 lb) 6 oz. baby spinach leaves 2 Tbsp. lemon juice 1/2 tsp. lemon zest 1/4 tsp. cayenne pepper 1/4 c. chopped fresh mint
1. Heat oil in saucepan over medium heat. Add garlic, and cook 30 seconds. Add broth & lentils, and bring to a boil. Reduce heat, cover & simmer 10 min. Add potatoes and cook 15 min. or until lentils are tender. 2. Add spinach, lemon juice, lemon zest and cayenne pepper. Cover & simmer 2 min. or until spinach wilts. Stir in mint. Season to taste with salt & pepper.
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Post by katelight on Oct 5, 2005 15:20:33 GMT -5
I just made the black bean vegetable soup. Wonderful. I never seem to follow a recipe exactly so I just dumped all the ingredients together, I also added a bit of quick barley, and a tablespoon or so lime juice. I served it with a dollop of ff sour cream. Yummy.
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Post by HippoMommy on Oct 6, 2005 0:33:21 GMT -5
From Mikey57 on the CPTE board, WW website:
White Bean Minestrone Soup
1 T extra virgin olive oil 1 clove garlic, peeled, chopped 1 onion, diced 2 T fresh thyme leaves 2 stalks celery, finely diced 2 carrots, peeled, finely diced 2 T tomato paste 4 to 6 cups water 4 ounces dried wh wh pasta 2 zucchini, diced 1 c peeled, diced pumpkin or butternut squash 3 roma tomatoes, peeled, seeded, diced 1/4 c fresh basil, chopped 1 14 oz can cannelloni beans, drained salt and fresh ground pepper to taste
Heat the olive oil in a large heavy saucepan over med high heat, add the garlic, onion, saute until soft, 2 to 3 minutes.
Add thyme, celery, carrots, saute 3 minutes.
Add paste, cook until paste starts to deepen in color, 2 minutes.
Add enough water to cover the veggies, bring to a boil. Decrease heat, simmer until veggies are tender, 15 to 20 min.
Add the pasta, zucchini, pumpkin, cook about 10 minutes, until the pasta is tender.
Add tomatoes, basil, half the beans, mix well. Puree the rest of the beans and a few spoonfuls the soup mix. Add back and hear over medium until heated through. Salt and pepper to taste, garnish with sprinkling of grated parm (or soy parm).
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Post by HippoMommy on Oct 17, 2005 13:52:36 GMT -5
PUMPKIN SOUP (non spicy)
1 medium onion, chopped 1 garlic clove, minced 1 tbs olive oil 1 quart nf veg or chicken broth 1 can (16 oz) solid pack pumpkin 2 tsp fructose or Splenda 1/4 tsp dried thyme 1/4 tsp salt 1/8 tsp ground sage 1 cup nf milk (or 1/2 c. nf milk and 1/2 c. nf evap milk) Optional: 9 oz ravioli (count WPA).
Saute onion and garlic in olive oil about 5 minutes. Stir in broth, pumpkin, sweetener, and spices. Bring to a boil, then reduce heat and simmer for 15 minutes. (Optional, if using ravioli: Meanwhile, cook the ravioli per package directions, then drain). Stir milk into pumpkin mixture. Heat through. (Optional: Add drained ravioli). Simmer one minute. Serve.
To make this in the crockpot--I threw ALL the ingredients except the milk and ravioli directly into the crockpot. I did not bother to saute anything ahead of time. I was cooking it in a Dazey crockpot, and had it on a fairly low temperature setting for about 3 hours. When you're about ready to serve it, stir in the milk and add the ravioli, and voila you have pumpkin soup.
Source: cookingcache.com
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Post by HippoMommy on Jan 5, 2006 0:48:42 GMT -5
Found on Allrecipes.com
Beaker's Vegetable Barley Soup
Yields: 8 servings
"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Enjoy!"
INGREDIENTS: 2 quarts vegetable broth 1 cup uncooked barley 2 large carrots, chopped 2 stalks celery, chopped 1 (14.5 ounce) can diced tomatoes with juice 1 zucchini, chopped 1 (15 ounce) can garbanzo beans, drained 1 onion, chopped 3 bay leaves 1 teaspoon garlic powder 1/2 packet Splenda (or use 1 tsp sugar and count negligible WPA) 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon dried parsley 1 teaspoon curry powder 1 teaspoon paprika 1 teaspoon Worcestershire sauce
DIRECTIONS: 1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
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