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Thread: The Vegetarian Cooking thread

  1. #16
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    Warming Minestrone Soup With Quinoa & Kale

    Ingredients

    1 sweet onion - medium diced
    2 celery stalks - medium diced
    3 carrots - medium diced
    2 tablespoons olive oil - or enough to cover the bottom of the pot
    2 cloves garlic - finely chopped
    2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
    2 cups green beans - cut in 1 inch pieces
    1 bell pepper - medium diced
    1.75 lbs of fresh tomatoes or 1 x 28 ounces can crushed tomatoes
    4 cups of water
    1 15-ounce can of cannellini beans
    1 15-ounce can of chickpeas
    1 cup quinoa
    2 cups kale - stems removed
    1 teaspoon turmeric (or to taste)
    Pinch of red pepper flakes
    Salt and pepper to taste

    Optional:
    Garnish with parmesan to taste
    Garnish with slivered basil or finely chopped rosemary

    Directions:

    1. Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
    2. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
    3. Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
    4. Add the tomatoes and the water, raise heat to high and bring to a boil.
    5. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
    6. Add the quinoa and cover for 15 minutes.
    7. Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

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  3. #17
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    WINTER SQUASH SOUP WITH TAHINI AND ZA'ATAR CHICKPEA CROUTONS


    Serves 4-6

    INGREDIENTS
    For the Soup:
    2 Tablespoons grapeseed oil (or oil of choice)
    1 large yellow onion, diced
    5 cloves of garlic, minced
    2 pounds red kuri squash (or winter squash of choice) peeled, seeded and cut into 1 inch cubes
    1/4 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/2 teaspoon fine sea salt
    1/4 teaspoon crushed red pepper flakes
    4 cups vegetable stock
    Minced parsley for serving
    For the Tahini Sauce:
    1 clove of garlic, minced
    1/4 teaspoon fine sea salt
    Pinch of black pepper
    1/2 teaspoon allspice
    1/4 cup tahini
    3 Tablespoons fresh lemon juice
    2 Tablespoons water
    For the Chickpea Croutons:
    1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
    1 Tablespoon olive oil
    2 Tablespoons za’atar (a middle eastern spice blend)
    METHOD
    Preheat the oven to 425F. Toss chickpeas with the olive oil and za’atar. Bake in the oven until lightly browned and crisp. About 15-20 minutes. Toss chickpeas halfway through baking.
    Prepare the tahini sauce by combing all of the ingredients and mixing until smooth. This works best with an immersion blender or food processor. Taste test and adjust seasonings if need be.
    Heat the oil in a large pot over medium-high heat. Add the onion and garlic and cook until fragrant. About 5 minutes. Stir in the squash and spices. Cook for about 3 more minutes. Add the broth and bring to a boil. Reduce the heat and simmer for about 25 minutes.
    Carefully puree the soup with an immersion blender or regular blender. Taste test and adjust seasonings if needed.
    Serve the soup with a healthy drizzle of the tahini sauce, chickpea croutons, parsley and plenty of salt and pepper to taste.

    http://foodmatters.tv/content/winter...routons-recipe

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  5. #18
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    Quote Originally posted by john parslow View Post
    Trust me young lady, if you don't like this delicious broth, I'll drive up there and eat your hat ... Love JP

    Indeed itis deliucios, I cooked it today. It is my new favourite! Thank you John!

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  7. #19
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    Quote Originally posted by Altaira View Post
    Warming Minestrone Soup With Quinoa & Kale

    Ingredients

    1 sweet onion - medium diced
    2 celery stalks - medium diced
    3 carrots - medium diced
    2 tablespoons olive oil - or enough to cover the bottom of the pot
    2 cloves garlic - finely chopped
    2 cups fresh zucchini - medium diced (about 1 medium or 2 small)
    2 cups green beans - cut in 1 inch pieces
    1 bell pepper - medium diced
    1.75 lbs of fresh tomatoes or 1 x 28 ounces can crushed tomatoes
    4 cups of water
    1 15-ounce can of cannellini beans
    1 15-ounce can of chickpeas
    1 cup quinoa
    2 cups kale - stems removed
    1 teaspoon turmeric (or to taste)
    Pinch of red pepper flakes
    Salt and pepper to taste

    Optional:
    Garnish with parmesan to taste
    Garnish with slivered basil or finely chopped rosemary

    Directions:

    1. Place a large stockpot over medium heat and add the onions, carrots and celery. Cook for about 5 minutes or until softened.
    2. Add the garlic and a pinch of red pepper flakes and cook for about one minute or until garlic begins to color.
    3. Add the zucchini and the green beans, season with salt and pepper, add the turmeric, stir and cook for about 3 minutes.
    4. Add the tomatoes and the water, raise heat to high and bring to a boil.
    5. Lower the heat to medium/low and allow the soup to gently boil (uncovered) for about 20 minutes.
    6. Add the quinoa and cover for 15 minutes.
    7. Remove the cover, add the kale and the canned beans (more water if needed) bring back to a gentle boil and cook for another 5 minutes or just until the kale is tender.

    This looks very tasty Altaira, do you mind if I ask what Quinoa is? ... x

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  9. #20
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    Hi John, it is a type of grain I think Peruvian, one of the most nutritious grains.. Here some info http://thestonesoup.com/blog/2010/06...-about-quinoa/

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  11. #21
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    Mushroom Stroganoff with Herb Crumb Topping


    Serves: 4–6
    Time to prepare: 25 mins
    Time to cook: 35 mins

    Ingredients

    675g/1½ lb potatoes, peeled and cut into chunks
    150ml/¼ pint full fat milk
    15ml/1 tbsp fresh herbs of your choice i.e. parsley, sage, thyme etc
    15g/½ oz butter
    450g/1 lb assorted mushrooms, roughly chopped
    2 cloves garlic, crushed
    150ml/¼ pint double cream
    Seasoning to taste
    25g/1oz butter
    50g/2oz fresh white breadcrumbs
    30ml/2 tbsp fresh parsley
    Instructions

    Boil or steam the potatoes until soft.
    Meanwhile, make the filling: melt the butter in a frying pan, add the mushrooms and garlic and cook gently for 5 minutes. Stir in the cream and season to taste. Keep on a gentle heat and cover with lid or foil.
    To make the topping, melt the butter in a frying pan and stir in the breadcrumbs, herbs and seasoning. Stir continuously for 5 minutes until breadcrumbs are golden brown.
    When the potatoes are cooked, drain and return to the pan. Heat the milk, pour over the potatoes and mash well. Season to taste and stir in the herbs of your choice.
    Serve individually by placing equal mounds of mash on each plate, spoon the mushroom stroganoff sauce over the top and finish by sprinkling over the golden herbed breadcrumbs.

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  13. #22
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    Some beautiful additions for your salad. i tried the nasturtiums and they taste delicious just like radishes.


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  15. #23
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    Elderberries are delicious. They don't smell too nice though. Elderberries make for tasty jam and they have potent antiviral activity so it's good for the winter.

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  17. #24
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    Quote Originally posted by Seikou-Kishi View Post
    Elderberries are delicious. They don't smell too nice though. Elderberries make for tasty jam and they have potent antiviral activity so it's good for the winter.
    Ohh Seiko you tell me how they smell lol. I made syrup from the elderberries a few months ago, the whole house stunk. We couldn't bear the stench of dirty socks. However the syrup has amazing properties, you are absolutely right. We used it through out the flu season and no one at home was ill this winter.
    Last edited by Altaira, 1st March 2015 at 10:52.

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