Printed by: LEHEY_GREG @ESSG Sent: 13 Jan 87 21:45 From: AVINA_CAROL @MFG To: DL.COSIG @ESSG Subject: 2:COSIG - Any good vegetarian recipes? Hi fellow COSIGers! My sister is a vegetarian, and I've run out of different meatless recipes to serve when she's over for dinner. Any suggestions? Thanks in advance, Carol Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-01-31 13:46 FROM: PETERS_FAY @BUKS A tasty vegetarian meal for two(?) 1 cup Mixed dried beans (includes Chick peas,kidney beans,haricot etc) 2 leeks, 6 mushrooms 2 cloves garlic cooking oil (corn, sunflower etc) 1 can tomatoes 1 tbls tomato puree 1/2-3/4 tsp Chilli powder. depending on how much bite you like. few leaves of Basil Soak beans in the morning and leave while you go to work. When you return home Boil beans in plenty of water (first 15 mins rapid with no lid) then down to a simmer for 50mins or until tender. Do NOT salt! About 20 minutes before beans are cooked, fry Leaks, garlic,mushrooms - until softened in the oil. Add can of tomatoes, and puree, season with black pepper, salt and chilli powder. Few leaves of Basil. gently simmer for last remaining minutes of cooking beans. MEANWHILE, Grate two fresh carrots, chop centre heart of stick of celery and fresh Cox's Orange Pippen Apple - mix all together and toss in lemon juice. Wash lettuce leaves, arrange and fill leaves with carrot mixture. And use as a side accompaniment to bean mixture. Might need a couple chunks of Fresh Wholemeal Bread. regards Fay Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 90-03-14 04:33 FROM: ALDRIDGE_KATHRYN @CASG TO: BIGELOW_JAN @POST,DL.COSIG @ESSG,SOJOURNER_CLIFF.VEGISIG @TSII SUBJECT: Vegetarian Recipes Last week someone suggested that, when it comes to providing vegetarian food for employees, I be "part of the solution" instead of "part of the problem". I am, therefore, sending you all some of my favorite recipes. This is only a start--if I get time, I'll send more. To begin with, some of my favorite meals are entirely made up of soups. So here goes... CORN CHOWDER 3/4 C. chopped onions 1-16 oz. can Creamed Corn Vegetable oil 1-16 oz. Whole Kernel Corn 3 potatoes, peeled and diced 1/2-3/4 C soy milk Salt & Pepper to taste Saute' onion in a small amount of oil until brown. Add potatoes and stir. Add enough water to cover and cook potatoes until tender. Add corn and soy milk. Cook until warm and season w/salt & pepper. SPLIT PEA SOUP 2 C. split peas Water (preferably filtered) 2 carrots, sliced thin Mrs. Dash 1 whole onion, chopped Salt & Pepper to taste 1 whole bulb garlic Put peas on to soak when you leave for work in the morning. (This gives them 10-12 hrs. to soak and your soup will be better.) Put them in a soup pot with enough water to come 1" above the peas. Add all other ingredients and cook for 2 hrs. Just throw the whole bulb in--don't bother cutting up the individual cloves. Sprinkle the Mrs. Dash over entire surface. Add more when done, if desired. If too much of the water cooks away and the soup is too thick, you may want to add more water, too. NINE BEAN SOUP 2 C. Nine Bean Soup Mix* 1-#2 can chopped tomatoes, undrained 2 qts. water 1-#2 can Mexican tomatoes, undrained 1 large onion, chopped Salt to taste 3 cloves garlic, minced Cayenne to taste Wash bean mix, place in large bowl and add water to 2" above the level of the beans. Cover and soak overnight. Drain beans and add 2 qts. water, onion and garlic. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hrs or until beans are tender. (Note: If you put one strip of Kombu sea vegetable in the top, it will take out the "poppers". Just remove prior to adding tomatoes.) Add remaining ingredients (except salt) and simmer 30 minutes, stirring occasionally. Add salt last (you'll need less). * NINE BEAN SOUP MIX You can get a bean soup mix in most health foods stores. Bread of Life in Campbell carries one. To make your own: 1/2 lb. each: Dried yellow split peas Dried great northern beans Dried black beans Dried red lentils Dried red beans Dried green split peas Dried pinto beans Dried blackeyed peas Dried navy beans Pearl barley Makes 5 two-cup portions. "CREAM" OF BROCCOLI SOUP 1 T. olive oil 1/2 t. thyme (optional) 2 large cloves garlic, minced 5 C. boiling water 1 medium onion, chopped 1 T. light miso 1 large stalk celery, sliced 1 1/2 T. tahini (sesame butter) 2 lbs. broccoli (approx. 4-41/2 C) Salt & pepper to taste trimmed and coarsely chopped Heat olive oil with garlic, onion and celery in medium soup pot over high heat. Saute' for 1 min. and add broccoli and thyme (if desired). Saute', stirring constantly, for 1 min. over high heat. Add boiling water. Bring to a boil, cover and simmer for 10 min. Stir in miso, cook an additional minute, and remove from heat. Ladle 1/4 of the soup into a bowl and set aside. Remove 1/2 C. of hot soup broth to blender container, add tahini and blend until smooth. Add remaining three-fourths of the soup to mixture in blender and blend until creamy. (This entire step can be done in the pot using a hand blender.) Return creamed mixture to original soup pot. Add remaining 1/4 of soup which you set aside to the blender and pulse once or twice to coarsely chop. Stir into creamed soup. Reheat soup gently, stirring occasionally. Do not allow to boil or soup will be too thick. Season with salt & pepper to taste. Serves 4-5. You can also chill soup and serve cold with minced chives on a hot day.