Source: Moosewood Restaurant Simple Suppers Servings: 4 This creamy vegan soup is spicy and a little sweet. Yields 7 Cups Variation: Substitute 1/2 lb peeled and deveined shrimp for the tofu. You can either pan-fry them or cook them for 4 to 5 minutes in the simmering soup before adding the spinach. Ingredients 1 C…
Source: Laura Ritchey Servings: Ingredients 2 cups dried split peas, rinsed 6-8 cups vegetable stock 1 large onion 1 carrot, chopped 1 potato, chopped 2 Tbs. olive oil 3 cloves garlic, minced 1 tsp. rosemary, minced 1 tsp. salt 2 tsp. pepper Directions 1.Sauté the onions in olive oil for about 10 minutes, until onions…
Source: www.lowcarb-recipes.net Servings: 4 For those counting carbs – Approx 8.5 grams carbs per serving. Ingredients 2 lb medium-size eggplants Salt 1/2 lb onions, thinly sliced 1/3 cup olive oil 1 lb ripe tomatoes, seeded and cut into strips 2 tablespoons capers, drained 2 or 3 celery stalks, chopped 6 oz olives 1/3 cup vinegar…
Source: Barb Williams Servings: 8 Taken from Jane Brody’s Good Food Book which has many great recipes and food information! Ingredients 2 T.olive or vegetable oil 2 large or 3 medium onions 3 carrots, coarsely grated 3/4 t. marjoram, crumbled 3/4 t. thyme leaves, crumbled 7 c. vegetable broth 1-1/2 c dried lentils, rinsed and picked over….
Source: Cooking for One Servings: 1 As a single girl, I sometime want something easy and in a portion that I don’t have to eat the same leftovers each week. Hopefully this will help some other people who have to make food for just themselves! Ingredients 1 large tomato, cut into chunks 2-inch piece cucumber,…
Source: http://www.onefrugalfoodie.com/2009/02/12/creamy-potato-miso-soup/ Servings: 2 Used with permission from Alisa Fleming, author of Go Dairy Free: The Guide and Cookbook – Please visit her websites athttp://www.onefrugalfoodie.com/ and www.godairyfree.org Vegan / Vegetarian (optional), Dairy-Free, Soy-Free (use a chickpea miso), Gluten-Free, Peanut-Free Ingredients 1 Teaspoon Grapeseed or Olive Oil 2 Cloves Garlic, minced 3 Cups Chicken-Flavored Vegetarian Broth (feel free to use…
Source: Laura Ritchey Servings: 6 This recipe is from Tal Ronnen’s ‘The Conscious Cook’ – a book I highly recommend for vegan cooking! Ingredients Sea salt 3 tablespoons extra-virgin olive oil 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or vegetable stock (try…
