Read Online How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer - Free Book Online Page B
Authors: Tanya Barnard, Sarah Kramer
Tags: Social Science, Ebook, Cooking, book, Vegan Cooking, Vegetarian & Vegan, Vegan Cookery, Veganism, Agriculture & Food
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pepper, diced
1 small green pepper, diced
1 small tomato, diced
1 cup cauliflower, sliced
¾ cup grated coconut
3 tsp lemon juice
3 tsp cilantro (optional)
In a large soup pot, sauté the onions and celery in oil on medium heat until onions are translucent. Add the cayenne, turmeric, coriander, curry, Braggs, stock, carrots, potatoes, and rice. Bring to a boil and reduce heat. Let simmer for 15-20 minutes. Add the peppers, tomato, cauliflower, coconut, lemon juice, and cilantro. Stir together and simmer 5-10 more minutes until vegetables are tender. Remove half of soup and blend in blender or food processor. Return to soup pot and mix together. Makes 4-6 servings.
SPICY CREAMY TOMATO SOUP
Is the tomato a fruit or a vegetable? Most people would say a vegetable, but it’s actually a fruit, given that it’s a flowering plant containing seeds. Tomatoes are an excellent source of Vitamin C and A. This soup is just like Grandma used to make.
1 medium onion, minced
6 cloves garlic, minced or crushed
½ tsp salt
1 tsp dried dill
1 tsp pepper or cayenne
1 tbsp olive oil
1 12-oz can crushed tomatoes or
2-4 fresh tomatoes, diced + ¼ cup water
2 cups vegetable stock or water
1 tbsp sweetener
½ cup soft or silken tofu or soy milk
2 medium fresh tomatoes, diced (garnish)
In a large soup pot, sauté the onions, garlic , salt, dill, and pepper in oil on medium heat until onions are translucent. Add the tomatoes, stock, and sweetener. Cover and simmer over low heat for 20 minutes. In a blender or food processor, blend tofu and 1½ cups of broth until smooth. Add to soup pot and stir in freshly diced tomatoes. Makes 4-6 servings.
HEARTY WINTER POTATO SOUP
Potatoes are highly nutritious, an excellent source of Vitamins B and C as well as minerals like magnesium and iron. Potatoes are also known to be one of the best sources of complex carbohydrates, noted for having a calming effect on the body and mind. This soup is most excellent for that winter funk.
Tip on storing potatoes: cover them with a dark sheet or cloth and store them in a cool, dark, dry place. This prevents light from penetrating the potatoes and causing them to turn green and sprout.
1 medium onion, chopped
3 cloves garlic, chopped
4-6 mushrooms, chopped
2 tbsp olive oil
4-5 medium potatoes, cubed
3 cups vegetable stock or water
1 red pepper, sliced
pinch of red pepper flakes
½ tsp coriander
1 tsp cumin
1 tsp dried basil
¼ tsp pepper
2 tsp Braggs or soy sauce
1 cups soy milk
2 green onions, sliced (garnish)
croutons (garnish)
In a large soup pot, sauté the onions, garlic, and mushrooms in oil on medium heat until onions become translucent. Add the potatoes, stock, red pepper, red pepper flakes, coriander, cumin, basil, pepper, and Braggs. Bring to a boil and reduce heat. Simmer on low heat for 10-20 minutes until potatoes are tender. Remove 2 ladles’ worth of vegetables and blend in blender or food processor with milk until smooth. Add the mixture back to the soup and simmer for 5 more minutes. Do not boil or it will burn! Garnish with green onions and serve with croutons. Makes 4-6 servings.
AUNTIE BONNIE’S CURRIED APPLE SOUP
My Auntie Bonnie can make a wicked soup out of almost any ingredient.
1 large onion, chopped
1 apple, peeled and chopped
2 tbsp olive oil
2 tsp curry powder
3-4 cups vegetable broth or water
2 cups “Anything Goes” vegetables, diced
(e.g., zucchini, asparagus, broccoli)
¼ cup rice
salt (to taste)
pepper (to taste)
In a medium pot, sauté the onions and apple in oil on medium heat until onions become translucent. Sprinkle with curry powder; stir well. Pour in the vegetable stock and bring to a boil. Add the vegetables, rice, salt, and pepper; cover and simmer on low heat for about 30 minutes, until rice and vegetables are tender. In a blender or food processor, blend ½ or all of soup until smooth; return to pot and reheat. Makes 4-6 servings.
SIMPLY LOVELY CARROT SOUP
Use well-washed,
1 small green pepper, diced
1 small tomato, diced
1 cup cauliflower, sliced
¾ cup grated coconut
3 tsp lemon juice
3 tsp cilantro (optional)
In a large soup pot, sauté the onions and celery in oil on medium heat until onions are translucent. Add the cayenne, turmeric, coriander, curry, Braggs, stock, carrots, potatoes, and rice. Bring to a boil and reduce heat. Let simmer for 15-20 minutes. Add the peppers, tomato, cauliflower, coconut, lemon juice, and cilantro. Stir together and simmer 5-10 more minutes until vegetables are tender. Remove half of soup and blend in blender or food processor. Return to soup pot and mix together. Makes 4-6 servings.
SPICY CREAMY TOMATO SOUP
Is the tomato a fruit or a vegetable? Most people would say a vegetable, but it’s actually a fruit, given that it’s a flowering plant containing seeds. Tomatoes are an excellent source of Vitamin C and A. This soup is just like Grandma used to make.
1 medium onion, minced
6 cloves garlic, minced or crushed
½ tsp salt
1 tsp dried dill
1 tsp pepper or cayenne
1 tbsp olive oil
1 12-oz can crushed tomatoes or
2-4 fresh tomatoes, diced + ¼ cup water
2 cups vegetable stock or water
1 tbsp sweetener
½ cup soft or silken tofu or soy milk
2 medium fresh tomatoes, diced (garnish)
In a large soup pot, sauté the onions, garlic , salt, dill, and pepper in oil on medium heat until onions are translucent. Add the tomatoes, stock, and sweetener. Cover and simmer over low heat for 20 minutes. In a blender or food processor, blend tofu and 1½ cups of broth until smooth. Add to soup pot and stir in freshly diced tomatoes. Makes 4-6 servings.
HEARTY WINTER POTATO SOUP
Potatoes are highly nutritious, an excellent source of Vitamins B and C as well as minerals like magnesium and iron. Potatoes are also known to be one of the best sources of complex carbohydrates, noted for having a calming effect on the body and mind. This soup is most excellent for that winter funk.
Tip on storing potatoes: cover them with a dark sheet or cloth and store them in a cool, dark, dry place. This prevents light from penetrating the potatoes and causing them to turn green and sprout.
1 medium onion, chopped
3 cloves garlic, chopped
4-6 mushrooms, chopped
2 tbsp olive oil
4-5 medium potatoes, cubed
3 cups vegetable stock or water
1 red pepper, sliced
pinch of red pepper flakes
½ tsp coriander
1 tsp cumin
1 tsp dried basil
¼ tsp pepper
2 tsp Braggs or soy sauce
1 cups soy milk
2 green onions, sliced (garnish)
croutons (garnish)
In a large soup pot, sauté the onions, garlic, and mushrooms in oil on medium heat until onions become translucent. Add the potatoes, stock, red pepper, red pepper flakes, coriander, cumin, basil, pepper, and Braggs. Bring to a boil and reduce heat. Simmer on low heat for 10-20 minutes until potatoes are tender. Remove 2 ladles’ worth of vegetables and blend in blender or food processor with milk until smooth. Add the mixture back to the soup and simmer for 5 more minutes. Do not boil or it will burn! Garnish with green onions and serve with croutons. Makes 4-6 servings.
AUNTIE BONNIE’S CURRIED APPLE SOUP
My Auntie Bonnie can make a wicked soup out of almost any ingredient.
1 large onion, chopped
1 apple, peeled and chopped
2 tbsp olive oil
2 tsp curry powder
3-4 cups vegetable broth or water
2 cups “Anything Goes” vegetables, diced
(e.g., zucchini, asparagus, broccoli)
¼ cup rice
salt (to taste)
pepper (to taste)
In a medium pot, sauté the onions and apple in oil on medium heat until onions become translucent. Sprinkle with curry powder; stir well. Pour in the vegetable stock and bring to a boil. Add the vegetables, rice, salt, and pepper; cover and simmer on low heat for about 30 minutes, until rice and vegetables are tender. In a blender or food processor, blend ½ or all of soup until smooth; return to pot and reheat. Makes 4-6 servings.
SIMPLY LOVELY CARROT SOUP
Use well-washed,
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