Ingredients (use vegan versions): 2-3 mediam onions 2 red bell peppers 200 gr mushrooms 2 cups kidney beans (soak in water overnight – cooked in water – the water is used later) 1-1 1/2 pk. creamed of coconut 2 cups hot water 2 cans tomatoes 4 tablespoon tomato puree 2 large broccoli heads curry pepper […]
African Bean Soup Read More »
Ingredients (use vegan versions): 2 carrots 1 small turnip 3 oz bamboo shoots 4 oz white cabbage 3 teaspoon salt 2 large tomatoes 4 cups water (1 cup = 250 ml) 3 oz noodles 3 oz Chinese pickles (cha tsai) 2 scallions 3 oz pea sprouts 2 tblsp Vesop (this is a substitute for soy
Mixed Vegetable Soup Read More »
Ingredients (use vegan versions): 2 cups (348 g) hot cooked sweet rice 2 cups (340 g) raw black-eyed peas 1 cup (200 g) vegan sugar 1/2 cup (120 g) heavy coconut milk 1/4 teaspoon vanilla Directions: 1. Soak black-eyes peas overnight and drain. Pressure cook in 4 cups (948 g) of water for 20 mins
Black-eyed Pea Sweet Soup Read More »
Ingredients (use vegan versions): 2 onions, diced plenty of garlic 2-3 carrots, sliced 1 large potato, cubed to edible chunks 1 stalk celery chopped leek, red pepper, or other veggies if you’re feeling extravagant cumin crushed red pepper bazil black pepper 3 tablespoon flour 5 cup broth (powder, homemade, whatever you have) 1 lb. frozen
Hearty Corn Chowder Read More »
Ingredients (use vegan versions): 2 lg cans tomato sauce 1 lg can V-8 juice 2 lg heads green cabbage Directions: Chop cabbage as you would for a salad. In a very large pot combine all ingredients. *salt to taste (there is salt in the juice & tomato sauce) Slow cook over at least a 4
Mom’s Cabbage Soup Read More »
Ingredients (use vegan versions): 2 tablespoon olive oil 1 1/2 teaspoon “chicken” base substitute 2 fresh tomatoes, rinsed and chopped thick 4 stalks asparagus, rinsed and chopped 4 fresh mushrooms, rinsed and chopped thick 1 1/2 teaspoon minced garlic 1/2 teaspoon fresh cracked pepper 1/4 teaspoon ginger (fresh or dried) 1 sheet Nori (Seaweed paper..used
Quick Veg Fusion Soup Read More »
Being as it’s almost Halloween I thought I’d post a recipe that included Pumpkin, so that readers can make good use of left-over pumpkin after making Pumpkin Lanterns..So this is my recipe for Pumpkin Soup. I hope you like it, I think it’s delicious and it’s one of my family’s favorites too.
Karens Easy Pumpkin Soup Read More »
Ingredients (use vegan versions): 1 vegetable stock cube 1 pint of boiling water 1 onion 1 flat of mushrooms fusilli 1 carton of pasata 1 tin of red kidney beans salt and pepper Directions: Dissolve stock cube in water. Set aside. Heat oil in large pan. Add onions and mushrooms, fry for 2 minutes. Pour
Italian Mushroom Soup Read More »
Ingredients (use vegan versions): 1 tablespoon olive oil 1 medium yellow onion, diced 2 garlic cloves, minced 1 teaspoon black pepper 1 tablespoon ground cumin 2 small yellow squash, chopped 2 small zucchini, chopped 2 cups white beans (not canned) (reserve water they were cooked in) additional vegetable broth or water 1/2 cup chopped fresh
Ingredients (use vegan versions): rice fettucini, udon or regular fettucini ichimi asparagus carrot tamari Directions: Cook the noodles and place in the bottom of a large soup bowl. Boil asparagus pieces and carrot pieces in water for five minutes. Transfer vegetables to soup bowl. Put several drops of tamari in the bowl and pour enough
Ingredients (use vegan versions): 3 cups canned or fresh lima beans 3 cups of vegan soymilk 1/4 cup of olive oil 1/4 cup faux butter/butter substitute 4 tablespoons of cornstarch or 2 servings Ener-G Egg Replacer dash of savory teaspoon of liquid smoke 2 tablespoons of garlic 2 teaspoons of chopped onion dashes of garlic
Indian “Cream” of Lima bean soup Read More »
