A Great Collection of Vegan Recipes and More
Posts tagged vegan soup
French Onion Soup
Aug 24th
This is an old time favorite of mine, comfort food if you will. Here is an especially tasty recipe that I use often and thought I would share to my fellow Vegans. If you don’t know already many wines are filtered through animal products and not considered vegan. There are a lot of vineyards that do not practice this method however where you can purchase vegan friendly wine.
INGREDIENTS
1/2 pint / 240 ml sherry or dry white wine (There are plenty of choices for
vegan wine)
4 large yellow onions, thinly sliced into circles
8 to 10 cloves garlic, finely chopped
1 T whole wheat pastry flour
2 pints / 950 ml veggie stock
Pinch of thyme & sage
1/2 t black pepper
1/2 t of salt
METHOD
In a large heavy stockpot, heat wine until bubbling. Add the onions and reduce heat to medium. Cook onions on a low heat, stirring frequently, for at least 20 minutes. Add garlic and continue to cook 5 to 10 minutes until garlic begins to look brownish. Add flour, stir well, and cook for 2 minutes. Add stock, thyme, sage and bring to a boil. Reduce heat and simmer 30 minutes. Season with pepper and salt. Serve.
Vegan Soup – African Split Pea Soup
Aug 14th
This is a delicious and unique flavored vegan soup that has origins in North Africa and the Northeast African Highlands section. It is a bit more trouble than my favorite “dump it all in one pot and cook”, soups, but well worth it!
African split pea soup
1 cup dried split peas
3 cups water
—-
2 cups chopped onions
2 large cloves garlic, minced
2 bay leaves
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 teaspoon ground cardamom
—–
2 cups vegetable stock
2 teaspoons fresh lemon juice
1/2 cup cooked rice
salt and freshly ground black pepper to taste
1/2 – 3/4 cup chopped fresh parsley
Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce
heat, cover and simmer for 45 minutes to an hour.
Meanwhile, saute the onions and garlic in 2 tablespoons water until
translucent. Mix in spices and saute for 5 – 10 minutes more, stirring
frequently to prevent burning. Set aside.
When the split peas are cooked, stir in the onion mixture along with the
vegetable stock (I used a small amount of the stock to deglaze the sauté
pan, many wonderful flavors stuck to the bottom!) Add the lemon juice and
cooked rice, season with salt and pepper. Stir in the parsley and gently
reheat is necessary.
Recipes found in
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Provided by Jan Gordon via fatfree.com
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