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Carrot Stuffed Cabbage Leaves

Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Carrot Stuffed Cabbage Leaves
Print Recipe
Carrots, potatoes, and rasins stuffed into cabbage leaves.
Servings Prep Time
6 60 minutes
Servings Prep Time
6 60 minutes
Ingredients
Servings:
Instructions
  1. Remove cabbage core, plunge cabbage in pot of boiling water, bring to full boil, and then remove from heat.
  2. Allow cabbage to stay in covered pot about 20 minutes, drain, and allow cabbage to cool. (Reserve a bit of cooking water.)
  3. Peel off 16 large leaves, trim coarse center ribs and set aside.
  4. Saute onions and garlic in oil until clear but not brown.
  5. Pour into deep bowl and add grated carrots, potatoes, raisins and seasonings and combine well.
  6. Spoon mixture into center of each leaf, fold leaf edges over stuffing (envelope style), roll into cigar-shapes fastened with wooden toothpicks (plastic ones will melt).
  7. Arrange in two layers at bottom of deep, flameproof dish.
  8. Pour juice over stuffed leaves, cover, and simmer for half an hour. add more liquid if needed.
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Carrot Pate

Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
  2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
  3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
  4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
  5. Puree until a smooth paste and return to the saucepan.
  6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
  7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
  8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
  9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
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Anasazi Bean Stew With Cornmeal Dumplings

Anasazi Bean Stew With Cornmeal Dumplings
Print Recipe
Bean stew with dumplings.
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.
Servings Prep Time
6 people 45 minutes
Servings Prep Time
6 people 45 minutes
Ingredients
Bean Stew
Cornmeal Dumplings
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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Apple Barley Soup

Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Apple Barley Soup
Print Recipe
Apple and Barley make a wonderful soup.
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
Servings:
Instructions
  1. In a small soup pot, saute onions in oil over medium heat for 5 minutes, stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned.
  2. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf.
  3. Cover and cook for one hour or until barley is tender.
  4. Add apples, parsley and lemon juice.
  5. Cook for 5 minutes or until apples are slightly soft.
  6. Discard bay leaf and serve.
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Apple Beet Borscht

Apple Beet Borscht
Print Recipe
Apple Beet Borscht is a German version of Borscht
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Apple Beet Borscht
Print Recipe
Apple Beet Borscht is a German version of Borscht
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
180 minutes
Ingredients
Servings: people
Instructions
  1. Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot.
  2. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally.
  3. Puree one-third of the soup in food processor; return puree to the pot and mix thoroughly.
  4. Serve hot or cold with a dollop of Sour Cream.
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Mom’s Stew

Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Mom's Stew
Print Recipe
Mom's homemade stew
Servings
6 people
Passive Time
60 minutes
Servings
6 people
Passive Time
60 minutes
Ingredients
Servings: people
Instructions
  1. Saute potatoes, carrots, and celery in oil. Add celery tops if available. Add gluten. Add onion and saute another 2 minutes.
  2. Add water and gluten liquid. Add McKay's or other seasonings.
  3. Simmer for about an hour.
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Carrot Loaf

Carrot Loaf
Print Recipe
A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Carrot Loaf
Print Recipe
A wonderful "Veggie Loaf" made with carrots, mushrooms, spinach and swiss cheese.
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Servings Prep Time
6 45 minutes
Cook Time
75 minutes
Ingredients
Servings:
Instructions
  1. Saute the carrots slowly in 2 ounces of butter until tender. Chop coarsely and reserve in a large mixing bowl.
  2. Over high heat, saute the mushrooms in 1-ounce of butter for 2 minutes. Coarsely chop and add them to the carrots.
  3. Saute spinach in 1-ounce of butter. Coarsely chop and reserve separately. When the spinach is cool, add 1 egg and mix thoroughly.
  4. Beat together the remaining eggs and the cheese. Combine this mixture thoroughly with the carrots and mushrooms. Add salt and pepper. Taste and correct seasonings, if necessary.
  5. Preheat oven to 400 degrees F.
  6. Line the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with parchment paper. Butter the pan and the parchment with the remaining 1-ounce of butter.
  7. Fill the pan with half the carrot mixture, cover with the spinach, and top with the remaining carrot mixture. Top with another piece of buttered parchment paper.
  8. Place in a bain-marie (hot water bath), and bake in oven for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
  9. Invert onto a warm serving platter and remove the foil. Slice and serve immediately.
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Hot Vegetable Broth

Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Hot Vegetable Broth
Print Recipe
Fresh Vegetable broth is a wonderful base for many homemade soups and stews.
Servings Prep Time
6 people 60 minutes
Servings Prep Time
6 people 60 minutes
Ingredients
Servings: people
Instructions
  1. Make a broth of shredded cabbage, carrots, onions, garlic, turnips, chopped celery, chiles, canned tomatoes and water. Cook thoroughly until vegetables are cooked, strain, and serve hot with a spoonful of cooked rice in a soup bowl, or use as a base to another recipe that calls for Vegetable Broth.
Recipe Notes

Variation: For Vegetable Soup, leave all
the vegetables in without straining.

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Vegetable Minestrone Soup

Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Vegetable Minestrone Soup
Print Recipe
Italian Favorite modified for Vegetarians.
Servings Prep Time
12 People 60 minutes
Servings Prep Time
12 People 60 minutes
Ingredients
Servings: People
Instructions
  1. In a Saute pan heat olive oil. Saute garlic, onions and leek. Add tomatoes and one can water, potatoes, celery and carrots and cook 25 minutes.
  2. Add barley and cook 10 minutes. Add remaining ingredients and cook 20 minutes or until barley is done.
  3. Makes about 1 gallon.
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