VEGETARIAN MINESTRONE SOUP FOR THE WINTER (VEGAN-FRIENDLY!)
The original recipe is in the Parragon Comfort Foods cookbook, and I altered it to make it vegetarian and also for simplicity and to work with what I had on hand. I don't usually keep Great Northern beans around, but I sure love cannellini and it served up beautifully in this vegan soup. Now us vegetarians don't have to miss out on a delicious Italian comfort classic!
Provided by the80srule
Categories Stew
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent.
- Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes.
- Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes.
- Season to taste with salt and pepper.
- Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender.
- Stir in the peas and cook for another 5 minutes.
- Stir in the parmesan cheese.
- If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese.
- I thought it went nice with some fresh-baked garlic bread!
LEMON-HERB GRILLED TOFU - VEGAN FRIENDLY
This passed the test with flying colors with both our vegan and our carnivores. It's easy, can be made ahead up to grilling time and can be made into kebabs with vegetables, or served cold in a vinaigrette with cooked green beans.
Provided by One Happy Woman
Categories Vegan
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Drain and slice the tofu into 1/2 inch slices (slightly thicker slices if you plan to make kebabs) and place between paper towels. Place a weight on top and let drain for about an hour.
- Pat the slices dry and cut each slich into 3 or 4 triangles.
- Mix the marinade in a zip-lock bag, add the triangles and refrigerate until needed.
- Grill the tofu triangles until slightly browned. You could also skewer them with cut up vegetables and baste with the marinade.
- These are also very good the next day, served chilled with cooked green beans in the leftover marinade/dressing.
Nutrition Facts : Calories 655.7, Fat 64.1, SaturatedFat 9.5, Sodium 32.5, Carbohydrate 8.3, Fiber 2.8, Sugar 2.5, Protein 19.2
SAINT PATRICK'S GREEN MASHED POTATOES (VEGAN FRIENDLY)
Found on the blog rhrecipes.com. Psst-you could "sneak" in a small parsnip or two for added nutrition and the kiddos would never suspect. My two gold coins worth. No green dye was used in the preparation of this recipe-lucky you! Please *NOTE*: the food.com site is not working properly and I have been unable to add this ingredient to the list: 4 tablespoons sour cream (or substitute plain yogurt, creme fraiche, [soy] mayonnaise, cream cheese, etc.) A sprinkle of fresh or dried parsley either mixed into the potatoes or garnished on top would make a nice final touch and maintain the spirit of the green theme!
Provided by COOKGIRl
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- *Please read the recipe introduction first for special note.
- Boil potatoes in a large pot of salted water until soft.
- Add the peas the last 4-5 minutes of cooking. Check peas for doneness, then drain them and potatoes in a colander.
- Return the peas and potatoes to the pot. Next, add butter, *sour cream (or substitute), salt and pepper. Mash until pureed and there are *no* visible traces of the green peas (for those picky eaters of yours!).
- Add milk or milk substitute to desired creaminess. Taste and adjust seasonings if needed.
- Servings are estimated.
BELILA (VEGAN FRIENDLY)
Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.
Provided by COOKGIRl
Categories Breakfast
Time 1h13m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the wheat berries overnight in water to cover. Drain the next morning.
- Combine the wheat berries with 3 cups of fresh water; bring to a boil.
- Reduce heat, cover and simmer 1 hour or until the skins split. Drain.
- In the same pot heat the milk (or milk substitute) with the honey, cinnamon or piece of cinnamon stick and nutmeg. Gently heat until the spices start to become fragrant.
- Remove pan from the burner and stir in the vanilla extract and orange flower water. Note: if you used a piece of whole cinnamon stick remove it now.
- Stir in the cooked wheat berries and heat through if necessary. Or, as we did: spoon a serving of the wheat berries into a bowl and pour milk all around.
- Garnish the wheat berries with diced apple, powdered sugar or a drizzle of honey and the almonds.
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