It has been some time since someone has asked for a recipe, but we received a request for some vegan recipes. Vegan recipes do not use animal products of any kind. The first recipe is for a split pea soup that is nutritious and healthy.
Split Pea Soup
2 Cups dried split peas, rinsed
6-8 cups vegetable stock
1 large onion, chopped
1 carrot, chopped
1 potato, chopped
2 Tbs. olive oil
3 cloves garlic, minced
1 tsp. rosemary, minced
1 tsp. salt
2 tsp. pepper
1. Saute the onions in olive oil for about 10 minutes, until onions are somewhat translucent; add garlic and rosemary and saute for another 5 minutes.
2. Add the peas and 6 cups of vegetable stock in the saucepan over high heat; add carrots, potatoes, salt and pepper. Bring to a boil, reduce heat, and partially cover.
3. Simmer for another 40 minutes or so, until the peas become mushy; if at any point the soup seems too thick, add more water or stock.
4. Serve hot; top with croutons if desired.
Another recipe that sounds good is Wolffie’s Pasta Salad. This is from the cookbook, La Dolce Vegan by Sarah Kramer. This salad would be good anytime of the year but especially when fresh basil is available.
Wolffie’s Pasta Salad
1 tbsp balsamic vinegar
1 tbsp red wine vinegar
1/4 cup rice vinegar
2 tbsp maple syrup
2 tbsp water
1 tbsp oil (flax, olive, hemp)
1 tbsp fresh basil
1/2 tsp salt
1/8 tsp ground black pepper
2 tbsp vegan “Parmesan cheese” (optional)
3 cups corscrew pasta, uncooked
1/4 cup pitted black olives, sliced
2 tbsp pitted green olives, sliced
1 medium tomato, finely chopped
1/2 small red onion, finely chopped
2 tbsp fresh parsley, minced
In a large pot of salted water, boil the pasta. While the pasta is cooking, in a medium bowl, combine remaining salad ingredients.
To prepare dressing: In a jar or dressing bottle combine all ingredients. Cap and shake well before using.
To prepare salad: Drain the noodles and rinse under cold water until cooled. In a large bowl, combine salad ingredients, pasta, and dressing and toss together well. Refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings. Dressing makes approx. 3/4 cup.
Another recipe from the same book also looks really good. While it looks difficult because of all the ingredients, it really isn’t.
Brown rice (or grain of your choice) enough for 2 people
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp ground marjoram
1 large tomato, diced
1 cup cauliflower, cut into bite-sized florets
1 large carrot, chopped
1 small zucchini (approx. 1 cup) chopped
1 14 oz. can pinto beans
1 cup vegetable stock
1-2 tsp paprika (you decide how much)
1/2 tsp salt
1/2 tsp ground black pepper
In a medium pot, cook the rice according to directions. While rice is cooking, in a large saucepan on mediuim-high heat, saute the onions in oil until translucent. Add the garlic, marjoram and saute for 2 minutes. Add the tomatoes, cauliflower, carrots, zucchini, beans, stock, paprika, salt and pepper. Bring to a boil, then reduce heat. Simmer for 20-25 minutes or until the carrots are tender. Serve over rice. Makes 2 large or 4 small servings.
If you are interested in any vegan recipe books, come to the library and check out the vegan section in the cookbook area (641.5636). And if you should need any other recipe assistance, let the recipe assistants help you. Happy cooking!!