Author Archives: Vegipes

Avocado And Green Chili Soup

Avocado And Green Chili Soup

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Tasty version of Avacado Soup

• CourseAppetizer, Soup
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6 People	30 minutes

Servings Prep Time 6 People 30 minutes

Avocado And Green Chili Soup Print Recipe Tasty version of Avacado Soup CourseAppetizer, Soup CuisineAmerican Skill LevelEasy Servings Prep Time 6 People 30 minutes Servings Prep Time 6 People 30 minutes

Ingredients

• 2 Each avocados. Ripe
• 3 Cups Soy milk
• 1 Can green chilies 4.oz can, chopped
• 1 Each onion Medium, Chopped
• Salt and pepper to taste
• 2 Tbsp lemon juice
• 2 Tbsp Dry sherry

For Garnish

• Chopped chilies -Or- Fresh parsley

Servings: People

Instructions

1. Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
2. Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
3. Pour the mixture into a serving bowl, garnish, and serve immediately.

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Aubergine And Sesame Pate

Aubergine And Sesame Pate

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Similar to Hummus. Aubergine is the British English name for Eggplant.

• CuisineBritish
• Skill LevelEasy

Servings	Prep Time
4 People	30 minutes

Servings Prep Time 4 People 30 minutes

Aubergine And Sesame Pate Print Recipe Similar to Hummus. Aubergine is the British English name for Eggplant. CuisineBritish Skill LevelEasy Servings Prep Time 4 People 30 minutes Servings Prep Time 4 People 30 minutes

Ingredients

• 2 Each Aubergine Medium
• 1 Clove garlic Crushed
• 1 1/2 Tbsp Tahini
• 1/4 Juice of 1 lemon
• 1 Tbls olive oil
• Seasoning

Garnish

• Toasted Sesame seeds
• Cayenne Pepper
• Flatleaf Parsley

Servings: People

Instructions

1. 1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine
2. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.
3. Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
4. Transfer to a serving dish, garnish and serve cold with pita bread.

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Adrak

Adrak

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Excellent as a cold remedy & as a starter to an Indian meal.

• CourseSide Dish
• CuisineIndian
• Skill LevelEasy

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Adrak Print Recipe Excellent as a cold remedy & as a starter to an Indian meal. CourseSide Dish CuisineIndian Skill LevelEasy Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 tbsp Ginger Fresh, grated
• 4 Cups Stock or water
• 3/4 tsp salt
• 1 Tbsp Cumin seeds toasted
• 1/2 Tsp black pepper
• Juice of one lemon
• Fresh coriander leaves

Servings: people

Instructions

1. Put grated ginger & stock into a pot & bring to a boil.
2. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
3. Squeeze in lemon juice & garnish with coriander.
4. Excellent as a cold remedy & as a starter to an Indian meal.

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African Spinach & Peanut Butter Stew

African Spinach & Peanut Butter Stew

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Spinach and Peanut butter stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelEasy

Servings	Prep Time
8 People	30 minutes

Servings Prep Time 8 People 30 minutes

African Spinach & Peanut Butter Stew Print Recipe Spinach and Peanut butter stew. CourseMain Course CuisineAfrican Skill LevelEasy Servings Prep Time 8 People 30 minutes Servings Prep Time 8 People 30 minutes

Ingredients

• 2 Each onions
• 2 Each Tomatoes peeled or tinned
• 2 Lbs spinach
• 4 Tps peanut butter not sweet!
• salt
• pepper

Servings: People

Instructions

1. Slice the onions and fry in oil until soft. Peel the
2. Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
3. Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
4. Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.

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Alsatian Onion Pie

Alsatian Onion Pie

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Onion dinner Pie

• CourseMain Course
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
8	45 minutes

Servings Prep Time 8 45 minutes

Alsatian Onion Pie Print Recipe Onion dinner Pie CourseMain Course CuisineFrench Skill LevelMedium Servings Prep Time 8 45 minutes Servings Prep Time 8 45 minutes

Ingredients

• 2 tbsp Corn or Vegetable Oil recommend corn
• 3 Each onions Finely Diced
• 1 Cup Soy milk
• 1/3 Cup Firm Tofu crushed by hand
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg
• 2 Tbsp Unbleached flour
• 1 Tbsp Couscous
• 1 Each Wholewheat pie shell or 10-inch tart shell

Servings:

Instructions

1. Saute onions in oil (You could substitute water for the oil to reduce fat), until translucent and mostly soft.
2. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth.
3. Then combine the onions, the soy milk mixture and the couscous.
4. Pour into the prepared pie shell.
5. Bake in a preheated oven at 350 degrees F for about 30 minutes.

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Agliata Per Pasta (Garlic & Walnut Sauce)

Agliata Per Pasta (Garlic & Walnut Sauce)

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Pasta Sauce for your favorite pasta.

• CourseSauces and Rubs
• CuisineItalian
• Skill LevelEasy

Servings	Prep Time
6 people	20 minutes

Servings Prep Time 6 people 20 minutes

Agliata Per Pasta (Garlic & Walnut Sauce) Print Recipe Pasta Sauce for your favorite pasta. CourseSauces and Rubs CuisineItalian Skill LevelEasy Servings Prep Time 6 people 20 minutes Servings Prep Time 6 people 20 minutes

Ingredients

• 2 Slices Stale bread crusts removed
• 2 Tbsp Vegetable Stock warmed
• 1 Cups walnuts toasted
• 1/2 Cups parsley stems trimmed
• 3 Cloves garlic chopped
• 1/2 Tsp salt
• 1/8 Tsp black pepper
• 6 Tbsp olive oil

Servings: people

Instructions

1. Soak the bread in the stock & then squeeze out any excess moisture.
2. Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
3. Toss with your favourite pasta & serve hot.

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African Vegetarian Stew

African Vegetarian Stew

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African variation of a Vegetarian Stew.

• CourseMain Course
• CuisineAfrican
• Skill LevelMedium

Servings	Prep Time
10 People	45 minutes

Servings Prep Time 10 People 45 minutes

African Vegetarian Stew Print Recipe African variation of a Vegetarian Stew. CourseMain Course CuisineAfrican Skill LevelMedium Servings Prep Time 10 People 45 minutes Servings Prep Time 10 People 45 minutes

Ingredients

• 4 Each Kohlrabies Small, peeled, chunks**
• 1 Each onion Large, chopped
• 2 Each sweet potatoes peeled,chunk
• 2 Each Zucchini sliced thick
• 5 Each Fresh tomatoes Or 16 oz can
• 1 Each garbanzo beans & liquid* 15 oz can
• 1/2 Cup Couscous or bulgar wheat
• 1/4 Cup raisins
• 1 Tsp ground coriander
• 1/2 Tsp Ground turmeric
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Ground ginger
• 14 Tsp ground cumin
• 3 Cup Water

Servings: People

Instructions

1. Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Recipe Notes

** Parsnips may be substituted for the kohlrabi.

* Chickpeas

Serve the couscous separately if desired.

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Anasazi & Pinto Beans with Hominy & Green Chiles

Anasazi & Pinto Beans with Hominy & Green Chiles

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Beans and Hominy.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican

Servings	Prep Time
8 people	20 minutes

Cook Time

3 Hours

Servings Prep Time 8 people 20 minutes

Cook Time 3 Hours

Anasazi & Pinto Beans with Hominy & Green Chiles Print Recipe Beans and Hominy. CourseMain Course, Side Dish, Soup CuisineAmerican Servings Prep Time 8 people 20 minutes Cook Time 3 Hours Servings Prep Time 8 people 20 minutes Cook Time 3 Hours

Ingredients

• 1 1/2 cups Dried anasazi beans
• 1 1/2 cups Dried pinto beans
• 10 cups Water
• 1 tsp salt
• 3 cups Dried indian hominy
• 3 each ea Green anaheim chiles

Servings: people

Instructions

1. Soak the beans overnight in water to cover.
2. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
3. Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
4. While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings

Print Recipe

Bean stew with dumplings.

• CourseMain Course, Side Dish, Soup
• CuisineAmerican
• Skill LevelMedium

Servings	Prep Time
6 people	45 minutes

Servings Prep Time 6 people 45 minutes

Anasazi Bean Stew With Cornmeal Dumplings Print Recipe Bean stew with dumplings. CourseMain Course, Side Dish, Soup CuisineAmerican Skill LevelMedium Servings Prep Time 6 people 45 minutes Servings Prep Time 6 people 45 minutes

Ingredients

Bean Stew

• 1 1/2 cups anasazi beans or pinto beans
• 3 cups Water
• 2 cups onions Chopped
• 1 cup celery Chopped
• 1 1/2 cups carrots Sliced
• 1 each kombu strips, rinsed
• 1/2 cup whole kernel corn
• 3 each Bay leaves
• 2 tsp dried savory
• 2 cup tomato puree
• 1 tbsp balsamic vinegar
• 2 tbsp low-sodium tamari

Cornmeal Dumplings

• 1/2 cup cornmeal
• 1/4 tsp sea salt
• 1/8 tsp baking powder
• 5 1/4 oz extra-firm silken tofu

Servings: people

Instructions

1. Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
2. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
3. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
4. While the stew is cooking, prepare the dumpling dough (below).
5. Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
6. Remove dumplings with a slotted spoon to a serving bowl.
7. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
8. Serve immediately.
9. Delicious with cooked greens and a tomato salad.

Dumplings

1. Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
2. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.

Recipe Notes

Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.

 

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Anasazi Beans With Juniper

Anasazi Beans With Juniper

Print Recipe

Anasazi or Pinto beans with Juniper

• CourseSide Dish, Soup
• CuisineAmerican

Servings

6

Servings 6

Anasazi Beans With Juniper Print Recipe Anasazi or Pinto beans with Juniper CourseSide Dish, Soup CuisineAmerican Servings 6 Servings 6

Ingredients

• 2 cups Anasazi or pinto beans Dried
• 10 each Coriander seeds
• 8 each Juniper berries
• 1 each onion small
• 1 tbsp Sunflower oil or light olive oil
• 1 tsp red chile Ground
• 1 tsp Mexican or Greek Oregano Dried
• 2 1/2 Quart Water
• salt

Servings:

Instructions

1. You can find juniper berries in the spice section of specialty food markets.
2. Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
3. Bruise the seeds and berries in a mortar, and chop the onion into small squares.
4. Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
5. Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
6. When done, check the seasoning.
7. Serve the beans in a bowl with the broth.

Recipe Notes

There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.

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