This wonderful tomato soup recipe comes from the Bistro Jeanty restaurant in Yountville, California. It's one of many fantastic restaurant recipes in Napa Valley. You will need 2 1/2 lbs ripe/juicy tomatoes, 1/2 cup butter, 1/2 pound of onion, 6 garlic cloves, 1/4 c of tomato paste, 1 bay leaf, 1/2 Tb. pepper corns, 1 tsp. thyme, 4 cups heavy cream, 1 tbsp butter. Salt to taste, 1/2 tsp white pepper, 1 lb. puff pastry, 1 egg. Procedure: Melt the ½ cup butter in a large stockpot over medium ...
butternut squash (approximately 3 lbs) cut in half & deseeded
onion to taste
a clove or two garlic
olive oil
unflavored vegan soymilk (approximately 1 pint)
soy based vegan sour cream
green onion slices to serve
Directions:
Preheat oven to 350.
In a oven proof frying pan saute the onion and garlic in
olive oil. Garlic is whole cloves, onions chopped into
aproximately one inch squars. Place the frying pan in the oven.
Coat a cookie sheet with olive oil and
coat both sides of each half of squash with olive oll and place
on cookie sheet and place in oven.
Bake for aproximatly 45 minutes, until the squash is soft.
Remove squash and onions from the oven and allow to cool.
When squash is cool enough to handle, scrape the cooked
squash into a food processor or blender, add the onions and
combine. Add soy milk to the squash and onions and combine.
Soup will be cold. Re-heat.
Serve with a dallop of Sour Cream and sprinkle thin slices of
spring onions (Green part is best) on top.
1 1/2 teaspoon powdered ginger (more or less, to taste)
1/2 teaspoon Chinese five spice (or an equal blend of cloves, cinnamon, nutmeg)
Directions:
In a medium pot, heat oil on medium. Add onions and saute
until translucent and soft. Add the broth and simmer for 5
minutes. Strain the onions from the broth, reserving the
broth in a bowl. You can use the onions for another dish,
or puree them and add them back to the pan if you like a
lot of onion flavor. Mix the pumpkin puree, tomato sauce
and maple syrup in the pot and add a third of the broth at
a time, blending well after each addition. Add the spices,
stir well and heat the soup until just below simmering.
Serve and enjoy!
(2) 16 oz. cans black beans, rinsed and drained (OR 1 can black beans & one can kidney beans)
1 cup corn
1/3 cup fresh cilantro, chopped (optional)
Directions:
Add chopped onion, bell pepper, jalapeno, garlic and oil to
large skillet. Cook over medium heat until vegies are soft
(about 5 mins).
Add spices, tomatoes (undrained)and beans and simmer for 15
mins.
Stir in corn, cook 2 mins.
Add cilantro and serve.
-You can add water for a 'soupier' consistency.
-Use only one jalapeno and omit the cayenne if you don't
like spicy.
-This recipe is great for big groups, and the recipe can be
stretched by serving the chili over elbow macaroni.
Enjoy!
a dash of: cilantro, oregano, paprika, basil, chili powder - William's original
salt and pepper (to taste)
Directions:
Rinse and drain the black bean and kidney beans. Find a
large pot and put the vegetable broth and beans in it. Put
it on a low heat so that you can continue with other work,
but do keep a close eye on it still. Cut the canned whole
tomatoes into chunks and dice the bell pepper into medium
sized pieces. Put the tomatoes and the pepper into the pot
and stir. Add the frozen corn and the tomato paste. Stir.
Add all seasonings. Serve or chill.
Can be served with white long grain rice or noodles.
I just threw this together one day after perusing other kale recipes.
Saut� onions, carrot & red pepper in olive oil till almost
soft, than add the garlic and saut� till the other veggies
are soft. Add beans, corn, broth, tomatoes, 1 can of water
and bay leaves and simmer for 30 minutes, adding additional
water as needed. Add kale and cook till kale is wilted.
Remove bay leaves before serving. This is really good with
cornbread.
I recently made this recipe and it is absolutely delicious
but very quick and easy to make! A variation is adding
some unsweetened shredded coconut which goes well with the
peanut and ginger flavours.
1-2 cups of cooked barley, cooked according to package directions
extra-virgin olive oil
salt, or sea salt or Salt Sense
dried rosemary (sprinkle to taste)
fresh chopped or crushed garlic (to taste)
Directions:
Saute the onion, rosemary, and garlic in a fry pan, or in
the bottom of your soup pot. Should have a nice aroma.
Rinse the canned beans, peas, lentils, to remove extra
salt.
In a large pot or Dutch oven add equal quantities of the
beans, peas, and lentils. Stir. Make sure you still have a
few inches at the top -- extra beans can be reserved in
the fridge, covered, for up to a week. Or make another
batch right after!
Stir in the barley; stir in the onion mixture.Sprinkle
generously with salt, but you may need to add more
later during or after cooking. Stir in a little more oil if
desired, for flavor and to prevent sticking.
Add water till an inch or two from the top. Mix thoroughly.
Cover and cook over medium heat till heated thru,
stirring occasionally. Lower flame to prevent boilover or
burning on pot bottom if it seems imminent. Cooking
for a few extra minutes (past the heated stage) on
simmer will increase the flavor and the thickness, but
cook it too much and the beans will fall apart. If soup
seems too salty, add cut raw potato, and remove potato
after cooking a few minutes. Potato should draw out
salt.
Cool slightly and serve, add salt if needed. Goes well
with crusty Italian vegan bread, warmed or toasted. If the soup
is extra-thick, you can spread it on the vegan bread!
Extra soup can be frozen in individual servings and
heated in the microwave. Do not add extra salt before
freezing -- add more if needed when soup is reheated.
