Tomato Basil Bisque
Vegan; 2 hrs.
1 small beet, trimmed and peeled
2 Tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1/2 cup chopped celery
6 cups vegetable broth
12 small tomatoes, coarsely chopped, or 1 15-oz. can whole tomatoes
1 cup chopped fresh basil
1 tsp. dried thyme
1/2 tsp. dried oregano
1 cup cubed tofu
Sea salt, to taste
Freshly ground black pepper, to taste
Basil leaves, for garnish
1. Preheat the oven to 350°F.
2. Put the beet on a baking sheet and bake until tender, 1 to 1 1/2 hours. When cool enough to handle, chop and set aside.
3. In a large soup pot, heat the olive oil and add the onion, garlic, and celery. Sauté for 5 to 10 minutes, until tender, stirring occasionally.
4. Add the broth, tomatoes, basil, thyme, and oregano and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally. Set aside to cool.
5. Transfer the soup, the cooked beet, and the tofu to a food processor or blender and blend until smooth. This may have to be done in batches. Return the soup to the pot, gently reheat, and add salt and pepper to taste. Garnish each serving with a whole basil leaf and serve at once.
From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman
RecipesUS
Showing posts with label Celery. Show all posts
Showing posts with label Celery. Show all posts
Friday, June 29, 2012
Thursday, May 24, 2012
Smothered Cajun-spiced Squash
Smothered Cajun-spiced Squash
Serves 8; Vegan
Fat Tuesday Style Meatless Monday Recipe
1/4 cup plus 1 Tbs. olive oil, divided
1 clove of garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar
1. Preheat the oven to 350 degrees. Combine 1 Tbs. oil and garlic in a small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to an hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook for 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups of water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To Serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.
Per Serving: (2 squash and 1 cup onion mixture) 201 cal.; 3 grams prot.; 9 grams total fat (1 gram sat fat); 30 grams carbs.; 0 mg chol.; 976 mg sod.; 6 grams fiber; 9 grams sugar
Found in Vegetarian Times-Feb. 2009
Serves 8; Vegan
Fat Tuesday Style Meatless Monday Recipe
1/4 cup plus 1 Tbs. olive oil, divided
1 clove of garlic, minced (1 tsp.)
2 butternut squash, quartered and seeded, each quarter halved
2 Tbs. plus 8 tsp. Cajun seasoning, or more to taste, divided
4 large onions, halved and sliced (8 cups)
4 medium red or green bell peppers, quartered and sliced (2 cups)
8 large celery ribs, sliced on the bias (2 cups)
5 Tbs. flour
1 1/2 Tbs. cider vinegar
1. Preheat the oven to 350 degrees. Combine 1 Tbs. oil and garlic in a small bowl. Brush garlic-oil mixture over butternut squash pieces, and place on baking sheet. Sprinkle each squash piece with 1/2 tsp. Cajun seasoning, and season with salt and pepper, if desired. Bake 45 minutes to an hour, or until squash pieces are tender enough to easily pierce with fork.
2. Meanwhile, heat remaining 1/4 cup oil in large skillet over medium heat. Add onions, bell peppers, and celery, and cook 20 to 25 minutes, or until vegetables are soft and beginning to brown, stirring occasionally.
3. Stir flour into onion mixture, and cook for 1 minute, or until flour begins to brown, stirring constantly. Stir in vinegar, remaining 2 Tbs. Cajun seasoning, and 6 cups of water. Season with salt and pepper, if desired. Reduce heat to medium-low, and simmer 20 minutes, or until sauce has thickened, stirring occasionally.
4. To Serve: Place 2 squash pieces on plate. "Smother" with 1 cup onion mixture.
Per Serving: (2 squash and 1 cup onion mixture) 201 cal.; 3 grams prot.; 9 grams total fat (1 gram sat fat); 30 grams carbs.; 0 mg chol.; 976 mg sod.; 6 grams fiber; 9 grams sugar
Found in Vegetarian Times-Feb. 2009
Chickpea Salad Romaine Wraps
Chickpea Salad Romaine Wraps
Makes 4 servings; Vegan
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half
1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, vegan mayonnaise, mustard, salt, and pepper. Mix well.
2. Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.
NOTE: Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.
Variations:
Chickpea Salad Sandwich: Spread one-third of the chickpea mixture on whole-grain bread. Top with the tomato slices, lettuce leaves, and another slice of bread. Makes 3 sandwiches.
Chickpea Salad Pockets: Stuff one-quarter of the chickpea mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes 4 pockets.
Nutrition Information
Per serving (1/4 recipe): 163 calories; 4 g fat; 0.5 g sat. fat; 22% calories from fat; 0 mg cholesterol; 25.6 g carbohydrate; 6.5 g fiber; 3.5 g sugar; 8 g protein; 15.2 mg vitamin C
2555 mcg beta-carotene; 1.2 mg vitamin E; 72 mg calcium; 2.9 mg iron; 525 mg sodium
Recipe from The Cancer Survivor's Guide
Makes 4 servings; Vegan
1 1/2 cups cooked or canned chickpeas, rinsed and drained
1/2 cup finely chopped or grated carrot
1/2 cup finely chopped celery
3 green onions, chopped
2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
1 tablespoon stone-ground mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large romaine lettuce leaves
1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half
1. Coarsely mash the beans with a fork or potato masher, leaving some chunks. Add the carrot, celery, green onions, vegan mayonnaise, mustard, salt, and pepper. Mix well.
2. Place about one-quarter of the mixture on each lettuce leaf. Add one-quarter of the tomato, roll the lettuce around the filling, and serve.
NOTE: Stored in a covered container in the refrigerator, leftover Chickpea Salad Romaine Wrap filling (without the lettuce and tomato) will keep for up to 3 days.
Variations:
Chickpea Salad Sandwich: Spread one-third of the chickpea mixture on whole-grain bread. Top with the tomato slices, lettuce leaves, and another slice of bread. Makes 3 sandwiches.
Chickpea Salad Pockets: Stuff one-quarter of the chickpea mixture into a pita pocket. Add chopped cucumber, tomato slices, and shredded lettuce. Makes 4 pockets.
Nutrition Information
Per serving (1/4 recipe): 163 calories; 4 g fat; 0.5 g sat. fat; 22% calories from fat; 0 mg cholesterol; 25.6 g carbohydrate; 6.5 g fiber; 3.5 g sugar; 8 g protein; 15.2 mg vitamin C
2555 mcg beta-carotene; 1.2 mg vitamin E; 72 mg calcium; 2.9 mg iron; 525 mg sodium
Recipe from The Cancer Survivor's Guide
Stuffed Shells with Lentil Ragout and Spinach
Stuffed Shells with Lentil Ragout and Spinach
Vegan
When my sister tried this recipe she really liked it. She omitted the lentils (which takes the place of ground beef), since she couldn't talk her mom (my step-mom) into trying the recipe with them. Just like my mom, sometimes you pick you battles. When you have a picky eater (myself included) you modify recipes to fit your tastes.... Happy eating everyone!
1 small cinnamon stick
1/4 medium-size onion, peeled but left intact, plus 1/2 onion minced
1/2 cup dried brown or green lentils
3 1/2 tsp salt
1/2 package jumbo pasta shells (about 20 pieces)
3 tbsp olive oil
1 medium-size carrot, peeled and diced
1 celery stalk, diced
3 cloves garlic, minced
1/4 cup red wine
1 sprig fresh thyme or 1/2 tsp dried
2 1/2 cups tomato puree
1/4 tsp cayenne
Ground black pepper
4 cups spinach, washed thoroughly, stems removed and finely chopped
Parmesan cheese for garnish (optional)
1. Bring 1 cup water to a boil with cinnamon stick and the intact 1/4 onion in a small saucepan. Add the lentils, cover and lower the heat to low. Cook for 25 minutes. Discard the cinnamon and onion. Add 1/2 tsp of the salt and stir.
2. In a large saucepan, bring 3 quarts of water to a boil. Add the shells and 2 teaspoons of the salt and cook for 12 minutes; the shells will still be a little tacky. Drain and transfer to a baking sheet to cool. Untangle the shells to prevent sticking.
3. Meanwhile, in a large saucepan, heat the oil over medium heat and add the carrot, celery, the minced 1/2 onion, and garlic. Stir and cook until softened, about 8 minutes. Add the wine and thyme, allowing the wine to reduce for about 2 minutes. Add the tomato puree and cayenne, stir to combine, and cook over low heat for 10 to 15 minutes. Add the lentils and cook for an additional 5 to 10 minutes. Add the reamining 1 teaspoon of salt and the black pepper, and taste, adding more as you see fit. Discard the thyme sprig, if using fresh. Stir in the spinach, turn off the heat, and cover.
4. Heat the oven to 350F. Ladle a small amount of ragout into a square or rectangular baking dish. Line up the shells in dish, then with a small spoon, fill each shell with the ragout. Top off the shells with a ladleful of ragout, followed by cheese, if using. Bake for 30 minutes.
Found: Treehugger.com
Vegan
When my sister tried this recipe she really liked it. She omitted the lentils (which takes the place of ground beef), since she couldn't talk her mom (my step-mom) into trying the recipe with them. Just like my mom, sometimes you pick you battles. When you have a picky eater (myself included) you modify recipes to fit your tastes.... Happy eating everyone!
1 small cinnamon stick
1/4 medium-size onion, peeled but left intact, plus 1/2 onion minced
1/2 cup dried brown or green lentils
3 1/2 tsp salt
1/2 package jumbo pasta shells (about 20 pieces)
3 tbsp olive oil
1 medium-size carrot, peeled and diced
1 celery stalk, diced
3 cloves garlic, minced
1/4 cup red wine
1 sprig fresh thyme or 1/2 tsp dried
2 1/2 cups tomato puree
1/4 tsp cayenne
Ground black pepper
4 cups spinach, washed thoroughly, stems removed and finely chopped
Parmesan cheese for garnish (optional)
1. Bring 1 cup water to a boil with cinnamon stick and the intact 1/4 onion in a small saucepan. Add the lentils, cover and lower the heat to low. Cook for 25 minutes. Discard the cinnamon and onion. Add 1/2 tsp of the salt and stir.
2. In a large saucepan, bring 3 quarts of water to a boil. Add the shells and 2 teaspoons of the salt and cook for 12 minutes; the shells will still be a little tacky. Drain and transfer to a baking sheet to cool. Untangle the shells to prevent sticking.
3. Meanwhile, in a large saucepan, heat the oil over medium heat and add the carrot, celery, the minced 1/2 onion, and garlic. Stir and cook until softened, about 8 minutes. Add the wine and thyme, allowing the wine to reduce for about 2 minutes. Add the tomato puree and cayenne, stir to combine, and cook over low heat for 10 to 15 minutes. Add the lentils and cook for an additional 5 to 10 minutes. Add the reamining 1 teaspoon of salt and the black pepper, and taste, adding more as you see fit. Discard the thyme sprig, if using fresh. Stir in the spinach, turn off the heat, and cover.
4. Heat the oven to 350F. Ladle a small amount of ragout into a square or rectangular baking dish. Line up the shells in dish, then with a small spoon, fill each shell with the ragout. Top off the shells with a ladleful of ragout, followed by cheese, if using. Bake for 30 minutes.
Found: Treehugger.com
Garbanzo Salad Sandwich or "Mock Chickn" Salad Sandwich
Garbanzo Salad Sandwich or "Mock Chickn" Salad Sandwich
Makes 4 sandwiches
Garbanzo beans make a delicious and very nutritious sandwich filling. Bruce likes this with sliced beets (since I added them one day-the beets needed to be eaten). We make ours with sliced tomatoes, sliced beets (the yellow/orange ones) and spinch or lettuce....
1 15-ounce can garbanzo beans, drained
1 stalk celery, finely sliced (I omitted)
1 green onion, finely chopped (I used red onion, about 2 tablespoons)
2 tablespoons Tofu Mayo or other vegan mayonnaise (I make this with the chipotle mayo-see recipe)
1 tablespoon sweet pickle relish
8 slices whole wheat bread
4 lettuce leaves
4 tomato slices
1. Mash garbanzo beans with a fork or potato masher, leaving some chunks. Add sliced celery, chopped onion, Tofu Mayo, and pickle relish.
2. Spread on whole wheat bread and top with lettuce and sliced tomatoes.
Per sandwich: 268 calories; 12 g protein; 48 g carbohydrate; 4 g fat; 7 g fiber; 348 mg sodium; calories from protein: 17%; calories from carbohydrates: 69%; calories from fats: 14%<
Recipe from Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.
Found: PCRM.com
Wednesday, May 23, 2012
Himalayan Red Rice Salad with Cranberries
Himalayan Red Rice Salad with Cranberries
To date, this has been viewed 237 times on the San Antonio Sustainable Living Blog! Happy Eating Everyone!
Water or vegetable broth for cooking rice
3 bay leaves
1/2 cup red rice, rinsed and drained
1 teaspoon olive oil
2 tablespoons minced fresh ginger
1/2 cup celery, finely diced
1 tablespoon minced garlic
1/2 cup chopped green onion
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup dried cranberries
2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts)
1 tablespoon balsamic vinegar
1 tablespoon tamari
Preparation: Follow instructions on red rice package-with addition of the bay leaves. Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes-although any type of red rice is suitable for this recipe.
1. Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Remove bay leaves.
2. To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the halfway through toasting.
3. In a saute pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for 15 minutes. Serve.
Found: Friends of Animals-The Best of Vegan Cooking
To date, this has been viewed 237 times on the San Antonio Sustainable Living Blog! Happy Eating Everyone!
Water or vegetable broth for cooking rice
3 bay leaves
1/2 cup red rice, rinsed and drained
1 teaspoon olive oil
2 tablespoons minced fresh ginger
1/2 cup celery, finely diced
1 tablespoon minced garlic
1/2 cup chopped green onion
1/2 cup carrots, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup dried cranberries
2 tablespoons toasted nuts (chopped pine nuts, almonds or walnuts)
1 tablespoon balsamic vinegar
1 tablespoon tamari
Preparation: Follow instructions on red rice package-with addition of the bay leaves. Due to the various types of red rice available, cooking times will vary between 25 and 45 minutes-although any type of red rice is suitable for this recipe.
1. Bring water or broth to a boil, along with bay leaves. Sprinkle in the red rice. Bring to a boil again. Turn down heat and cover pot, simmering without stirring until grains are tender and water is absorbed. Remove bay leaves.
2. To toast nuts, pre-heat oven to 400 degrees F. Spread nuts in a single layer on a baking pan (preferably one with walls). Heat for several minutes or until the nuts start to turn golden. Shake the halfway through toasting.
3. In a saute pan over medium heat, cook the garlic and ginger in oil about 5 minutes, until lightly browned. Combine raw vegetables with rice, toasted nuts, cranberries, vinegar and tamari in a bowl. Mix well. Allow to sit for 15 minutes. Serve.
Found: Friends of Animals-The Best of Vegan Cooking
Veggie Burgers-Cajun Style
Veggie Burgers-Cajun Style
Vegan
Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).
Serve up some sizzle–simply and inexpensively–with these luscious good-for-you burgers. Good-quality protein without saturated fat, plus lots of fiber and great Cajun taste, add up to a winning summer meal.
INGREDIENTS
3 tablespoons olive oil, more if needed
1/2 cup minced onions
1/4 cup minced celery
1 large garlic clove, minced finely
1 1/2 cups cooked or canned kidney beans, drained and rinsed
3/4 cup pecans, chopped coarsely
1 teaspoon tomato paste
Tabasco sauce to taste (a dash is usually enough)
1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves
1/2 teaspoon sweet paprika
Salt to taste
1/8 teaspoon cayenne (more, if you like it really hot)
3/4 cup dry bread crumbs
Your favorite burger rolls and condiments
1. In a large pan, heat 1 tablespoon of the olive oil, then add the onions and celery. Cover pan and cook, stirring once in awhile, about 5 minutes until the veggies are softened. Add garlic and cook around 30 seconds, until fragrant but not browned.
2. Place veggies in a food processor along with kidney beans, pecans, tomato paste, Tabasco, thyme, paprika, salt, cayenne, and 1/2 cup of the bread crumbs. Process until well combined, but with some texture still remaining.
3. Place mixture in a bowl and shape into 6 burger patties. Coat patties lightly with remaining 1/4 cup bread crumbs, then cover and place in fridge for at least 30 minutes (this will help the burgers to retain their shape).
4. Heat remaining 2 tablespoons oil over medium-high heat in a large heavy-bottomed skillet. Add burgers in batches and brown, turning once, about 5 minutes on each side. You may need to add a little more oil.
5. Serve on your favorite toasted burger buns, with condiments if desired.
Serves 6.
I'm thinking I found this on: Care2.com
Vegan
Inspired by The Vegetarian Meat and Potatoes Cookbook, by Robin Robertson (Harvard Common Press, 2002).
Serve up some sizzle–simply and inexpensively–with these luscious good-for-you burgers. Good-quality protein without saturated fat, plus lots of fiber and great Cajun taste, add up to a winning summer meal.
INGREDIENTS
3 tablespoons olive oil, more if needed
1/2 cup minced onions
1/4 cup minced celery
1 large garlic clove, minced finely
1 1/2 cups cooked or canned kidney beans, drained and rinsed
3/4 cup pecans, chopped coarsely
1 teaspoon tomato paste
Tabasco sauce to taste (a dash is usually enough)
1/4 teaspoon dried thyme, or 1/2 teaspoon fresh thyme leaves
1/2 teaspoon sweet paprika
Salt to taste
1/8 teaspoon cayenne (more, if you like it really hot)
3/4 cup dry bread crumbs
Your favorite burger rolls and condiments
1. In a large pan, heat 1 tablespoon of the olive oil, then add the onions and celery. Cover pan and cook, stirring once in awhile, about 5 minutes until the veggies are softened. Add garlic and cook around 30 seconds, until fragrant but not browned.
2. Place veggies in a food processor along with kidney beans, pecans, tomato paste, Tabasco, thyme, paprika, salt, cayenne, and 1/2 cup of the bread crumbs. Process until well combined, but with some texture still remaining.
3. Place mixture in a bowl and shape into 6 burger patties. Coat patties lightly with remaining 1/4 cup bread crumbs, then cover and place in fridge for at least 30 minutes (this will help the burgers to retain their shape).
4. Heat remaining 2 tablespoons oil over medium-high heat in a large heavy-bottomed skillet. Add burgers in batches and brown, turning once, about 5 minutes on each side. You may need to add a little more oil.
5. Serve on your favorite toasted burger buns, with condiments if desired.
Serves 6.
I'm thinking I found this on: Care2.com
Creamy Roasted Garlic-Squash Soup
Creamy Roasted Garlic-Squash Soup
Vegan; Serves 10
2 heads garlic
1 tsp. extra virgin olive oil
1/4 cup vegan margarine
2 cups diced onions
3/4 cup diced carrots
1/2 cup diced celery
4 lbs. butternut squash, seeded, peeled, and roughly chopped
6 cups vegetable broth
2 Tbsp. freshly chopped sage
1/2 cup plain soy milk (I used Hemp milk)
Sea salt and white pepper, to taste
1. Preheat the oven to 350°F.
2. Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
3. Meanwhile, melt the margarine in a large pot over medium heat.
4. Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.
5. Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
6. Purée the soup in a blender or food processor in batches until smooth. Return to the pot and stir in the soy milk. Season with the salt and pepper.
Found: www.PETA.org
Vegan; Serves 10
2 heads garlic
1 tsp. extra virgin olive oil
1/4 cup vegan margarine
2 cups diced onions
3/4 cup diced carrots
1/2 cup diced celery
4 lbs. butternut squash, seeded, peeled, and roughly chopped
6 cups vegetable broth
2 Tbsp. freshly chopped sage
1/2 cup plain soy milk (I used Hemp milk)
Sea salt and white pepper, to taste
1. Preheat the oven to 350°F.
2. Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
3. Meanwhile, melt the margarine in a large pot over medium heat.
4. Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.
5. Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
6. Purée the soup in a blender or food processor in batches until smooth. Return to the pot and stir in the soy milk. Season with the salt and pepper.
Found: www.PETA.org
Portuguese Kale Soup
Portuguese Kale Soup
Makes 12 1-cup servings; Vegan
This hearty soup is a delicious way to enjoy calcium-rich kale. This is for a cold, rainy night in San Antonio and for me a cold, snowy night in Colorado Springs... Hope everyone is doing well and I miss all of you!
From my post on the San Antonio Sustainable Living Blog: This has been viewed 171 times to date...
1 tablespoon olive oil
1 onion, chopped
4 cups Vegetable Broth
1 large carrot, diced
2 celery stalks, thinly sliced
2 russet potatoes, scrubbed and diced
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 15-ounce can cannellini beans, undrained
1/2 pound fresh kale
1 7-ounce package vegetarian breakfast sausage links
Heat oil in a large pot and add onion, carrot, and celery. Cook over high heat, stirring often, until onions are soft, about 5 minutes.
Reduce heat to medium and stir in potatoes, garlic, oregano, basil, black pepper, and salt. Add water, then cover and cook, stirring often, 5 minutes.
Stir in beans and their liquid and broth. Cover and simmer until potatoes are just tender, about 10 minutes.
Remove stems from kale and chop leaves into small pieces. Add to soup.
Cut vegetarian breakfast sausage links into bite-size chunks and add to soup. Cover and simmer until kale is tender, about 5 minutes.
Per 1-cup serving
Calories: 127; Fat: 2.6 g; Saturated Fat: 0.4 g; Calories from Fat: 18.7%; Cholesterol: 0 mg; Protein: 7.5 g; Carbohydrates: 19.6 g; Sugar: 1.8 g; Fiber: 4.1 g; Sodium: 334 mg; Calcium: 69 mg; Iron: 2.6 mg; Vitamin C: 12.2 mg; Beta Carotene: 1813 mcg; Vitamin E: 0.9 mg
Found: www.pcrm.org
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
Makes 12 1-cup servings; Vegan
This hearty soup is a delicious way to enjoy calcium-rich kale. This is for a cold, rainy night in San Antonio and for me a cold, snowy night in Colorado Springs... Hope everyone is doing well and I miss all of you!
From my post on the San Antonio Sustainable Living Blog: This has been viewed 171 times to date...
1 tablespoon olive oil
1 onion, chopped
4 cups Vegetable Broth
1 large carrot, diced
2 celery stalks, thinly sliced
2 russet potatoes, scrubbed and diced
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 15-ounce can cannellini beans, undrained
1/2 pound fresh kale
1 7-ounce package vegetarian breakfast sausage links
Heat oil in a large pot and add onion, carrot, and celery. Cook over high heat, stirring often, until onions are soft, about 5 minutes.
Reduce heat to medium and stir in potatoes, garlic, oregano, basil, black pepper, and salt. Add water, then cover and cook, stirring often, 5 minutes.
Stir in beans and their liquid and broth. Cover and simmer until potatoes are just tender, about 10 minutes.
Remove stems from kale and chop leaves into small pieces. Add to soup.
Cut vegetarian breakfast sausage links into bite-size chunks and add to soup. Cover and simmer until kale is tender, about 5 minutes.
Per 1-cup serving
Calories: 127; Fat: 2.6 g; Saturated Fat: 0.4 g; Calories from Fat: 18.7%; Cholesterol: 0 mg; Protein: 7.5 g; Carbohydrates: 19.6 g; Sugar: 1.8 g; Fiber: 4.1 g; Sodium: 334 mg; Calcium: 69 mg; Iron: 2.6 mg; Vitamin C: 12.2 mg; Beta Carotene: 1813 mcg; Vitamin E: 0.9 mg
Found: www.pcrm.org
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
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