Red Pottage Food

MEDIEVAL POTTAGE STEW

Medieval Pottage Stew image

This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .

Provided by Brand New Vegan

Categories Soup/Stew

Time 1h20m

Yield 12

Number Of Ingredients 19

Ingredients

1 cup carrots (diced)
1 cup parsnips (diced)
1 cup onions (diced)
1 cup turnips (diced)
1 cup mushrooms (sliced)
1 cup leeks (diced)
1 cup cabbage (chopped)
1 cup green beans (chopped)
2 qts vegetable broth (low sodium)
1 bay leaf
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
3/4 tsp salt
1/2 cup red wine
1 Tbs balsamic vinegar
1/2 cup rolled oats
1/2 cup barley flakes

Steps:

Peel and chop all vegetables
Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
Saute for 10 minutes or until softened
Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
Add broth, seasoning, and wine and stir well
Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
Stir in vinegar, remove bay leaf, adjust seasonings, and serve

RED POTTAGE

Red Pottage image

This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

Provided by PanNan

Categories Onions

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried great northern beans
2 tablespoons butter
1 onion, sliced
1 celery rib, sliced
1 beet, boiled, peeled and sliced
4 tomatoes, sliced
2 quarts stock (or water)
salt and pepper
1 tablespoon of fresh mint, finely chopped

Steps:

Soak the beans overnight in water to cover. Drain well.
Melt butter in a large saucepan, add beans and vegetables. Saute gently for 5 minutes, stirring occasionally.
Add stock (or water) and season with salt and pepper. Bring to a boil, skimming if necessary. Simmer at least 3 hours, or until the beans are mushy.
Remove and discard any portions of the beet slices, and pass the mixture through a sieve, to make a smooth textured soup.
Serve hot, garnished with mint.

Nutrition Facts : Calories 164.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 10.2, Sodium 54.9, Carbohydrate 25, Fiber 7.8, Sugar 4.4, Protein 7.8

LENTIL VEGETABLE POTTAGE

Lentil Vegetable Pottage image

From "Complete Candida Yeast Guidebook" by Jeanne Marie Martin. I changed the recipe a little: less celery, more carrots, a little more salt. I don't use the onion, garlic or bell peppers, personal preference. The Homemade Boullion Cubes and Vegetable Broth Powder are recipes in the same book. They look time and labor intensive and I haven't made them yet - I skip them and put in the tamari. She suggests simmering the tamari to kill any yeast or mold in it, but I don't know why you would have to in this recipe, since the tamari is cooked for at least 15 minutes.

Provided by Jetta

Categories Lentil

Time 1h30m

Yield 5-6 serving(s)

Number Of Ingredients 17

Ingredients

5 cups water or 5 cups broth
3 stalks celery hearts, chopped in 1/4-inch moons
5 -6 medium carrots, sliced in 1/4-inch rounds
1 large onion, chopped small
2 garlic cloves, minced
2 tablespoons butter or 2 tablespoons natural oil
2 homemade bouillon cubes or 2 tablespoons simmered tamari soy sauce
1/4 cup finely chopped parsley or 3 teaspoons dried parsley
1 1/2 teaspoons sea salt
1 teaspoon basil
1 teaspoon homemade vegetable stock powder
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 red bell pepper, chopped small (optional)
gomashio (optional topping)

Steps:

Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
Simmer for about 1 hour on low heat, until lentils are tender.
Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
Correct spices to taste.
Serve hot with gomashio sprinked on top, if desired.
May be kept in fridge 5-7 days or frozen.

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To prepare this one-pot meal, heat the oil in a large kettle or a saucepan. Add the onions, carrots, parsnips and turnips. Cook it for about 5 minutes, while covering it with a lid.
Once the vegetables become a little soft, add the softer vegetables like the mushrooms, cabbage, leeks and beans. Cook for about 2 minutes.
Next, add bay leaf, thyme, sage, rosemary and the chicken stock. Cover with a lid and cook for about an hour. Once done, add the salt and black pepper powder.
Now, add the rolled oats and the diced chicken. Cover again and cook for another 20 minutes. Transfer to a serving bowl and serve with slices of bread.

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