4 cups water or vegetable stock
2 cups diced potatoes
1 cup chopped carrots
1 tsp minced garlic
1 Tbsp minced celery
¼ cup oil
1 cup chopped leeks
1/3 cup minced onion
3 Tbsp cornstarch or flour
½ tsp salt
½ tsp pepper
¼ tsp dried oregano
¼ tsp dried thyme
1/8 tsp ground cardamom
In a medium pot, bring the water, potatoes, carrot, and celery to a low boil.
Meanwhile, mix the oil, garlic, leeks, onion, cornstarch/flour, salt, and pepper in a skillet over medium heat. Cook, stirring occasionally, until the cornstarch browns. Stir into the stew.
Add the rest of the seasonings and allow to simmer over low heat until the potatoes and carrots are soft and the stew is thick.
Makes 4 servings.
#cardamom #carrot #celery #cornstarch #dairyfree #garlic #glutenfree #leek #main #oil #onion #oregano #pepper #potato #salt #soup #soupstock #thyme #vegan #wheatflour
2 cups water or veg. stock
1/3 cup diced onion
1 cup roughly chopped carrots
2 ½ cups roughly chopped beets
2 cups milk or nut milk
½ tsp salt
½ tsp pepper
1/8 tsp dried mint leaves
1/8 tsp dill weed
1/8 tsp thyme
Boil the beets, carrot, and onion in the water, until beets and carrots are soft. Transfer to a blender and blend until it's a thick liquid. Return to stove, over low heat. Add the milk and seasonings. Stir until heated through.
#beet #carrot #dairyfree #dill #glutenfree #main #milk #mint #nutmilk #onion #pepper #salt #side #soup #soupstock #thyme #vegan #vegetarian
1 pound beet roots
½ cup apple juice, or other fruit juice
2 Tbsp olive oil
1 Tbsp minced chives
1 Tbsp minced mint
1 Tbsp minced thyme
½ tsp salt
2 cups, packed, chopped lettuce and beet greens
Scrub the beets and grate with a large-holed grater. Toss with the lettuce and greens. Combine the juice, olive oil, and salt to taste. Toss with the beets and greens.
Serves 4.
#applejuice #beet #chive #dairyfree #fruitjuice #glutenfree #lettuce #mint #oliveoil #salad #salt #side #thyme #vegan
7 cups water or vegetable stock
6 Tbsp corn meal
3 Tbsp oil
1 ½ tsp salt
¾ tsp pepper
¾ tsp basil
½ tsp thyme
1 ¼ pound potatoes, diced
5 carrots, chopped
3 celery sticks, chopped
1 ½ medium onions, chopped
1 ½ cup peas
1 ½ cup corn
3 cups beans, precooked
Dumplings:
2 ¼ cup flour
¾ tsp salt
¼ cup butter
1 ¼ cup milk or nut milk
3 egg whites
Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.
Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.
#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour
4 Tbsp butter
½ cup – 1 cup diced onions
4 lbs tomatoes, diced
¼ tsp thyme
½ tsp basil
¼ tsp black pepper
3 Tbsp flour
2 cups vegetable stock or chicken broth
¼ tsp baking soda
3 Tbsp sugar
1 ½ cups evaporated milk (12 oz can)
½ tsp salt
6-10 slices of bacon
In a large saucepan, saute the onions in the butter until tender, about 10 minutes (do not brown). Add the tomatoes, thyme, basil and pepper. Simmer 10 minutes. Whisk the broth and flour together and add to the soup mixture. Cover and simmer for 25 minutes, then remove from heat.
Fry the bacon until crispy and let cool, then crumble. Puree the soup in a blender, then return to the stove. Stir in the baking soda, sugar, milk, salt, and bacon. Heat, stirring, to a bare simmer, just to get it hot again.
Serves 3-4 people.
#bacon #bakingsoda #basil #butter #evaporatedmilk #main #onion #pepper #salt #soup #soupstock #sugar #thyme #tomato #wheatflour