Classic Split Pea Soup
6 cups spring water
1 cup dried green split peas
5-6 crushed black pepper-corns
2 bay leaves
1 cup diced onions
1/2 tsp. dried sage
1 tbsp. dried thyme
1/4 cup virgin olive oil
6 cups spring water
1 tsp. salt (optional)
2 cups peeled & diced potatoes
1 cup peeled & thinly sliced carrots
1 cup diced celery
2-3 tbsp. tamari
Black pepper to taste
1/4 cup sherry (optional)
Bring water to a boil in a 4-quart pot. Rinse the split peas
and place immediately into boiling water with spices and stir.
Reduce heat and simmer for about an hour until they are very
tender. Skim off and discard any foam that form during cooking.
Remove from heat and discard bay leaves.
Sauté onions and herbs in oil until lightly browned. Add to
split peas and process in blender or food processor until smooth.
Return to soup pot.
Bring salted water to a boil in a 2-quart pot. Add vegetables
and boil until just tender. Drain and discard water, add
vegetables to soup pot.
Add tamari, pepper and sherry and stir well. Heat gently and
do not let boil.
*From Big Carrot Vegetarian Cookbook. Published by Second Story
Press.
Maple Baked Beans
2 cups great Northern beans, sorted & rinsed & soaked
overnight in
6 cups spring water
3 cups thinly sliced onions
1/4 cup oil
1 tbsp. mustard powder
2 tsp. salt
2 tbsp. molasses
1/3 cup maple syrup
2 cups seeded & sliced apples
1/2 cup tomato paste
Bring the beans and soaking water to a boil in a heavy oven-proof
pot with a lid. Reduce heat and simmer for about an hour until
beans are tender. Add more water only if needed to cover beans
while cooking.
Sauté onions in the oil until well-browned. Add to bean pot.
Heat oven to 275 degrees F.
Add to bean pot and stir well. Bake covered for 4 hours,
stirring gently every half hour. Leave uncovered for last hour of
cooking if needed to reduce liquid.
*From Big Carrot Vegetarian Cookbook. Published by Second Story
Press.
Cilantro Bean Salad
1 small butternut squash
3 parsnips
1/2 tbsp. olive oil
2 cups chopped onions
3 large cloves, garlic
2 tsp. ground cumin
1 1/2 tsp. dried tarragon
4 cups cooked white beans (2 cans 19oz each)
1/2 cup chopped cilantro
3/4 cup vegetable stock
3 tbsp. lemon juice
1/2 tsp. salt
Cut squash in half; remove and discard seeds. Wrap in foil and
bake for 1 1/2 hours or until soft. Scoop flesh out into a bowl
and mash. Set aside.
Steam or boil parsnips until slightly softened. Set aside.
In a large nonstick skillet, heat sauté onions, garlic, cumin
and tarragon in oil until softened. Add cooked squash, beans,
cilantro, stock, lemon juice and salt. Reduce heat to low and
cook for 10 minutes, stirring often. Remove from heat. Serve
immediately or refrigerate and serve cold.
*From CalciYUM cookbook. Published by Bromedia Inc.
bugus@ladybugorganics.com
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