Source: More-with-Less Cookbook
Date tried: February 22, 2018
Yield: 6 servings
Time needed: 90 minutes
A lovely hearty vegetarian stew.
Source: The Recipe of Love
Date tried: January 25, 2018
Yield: 8-10 servings
Time needed: 1 hour
I think I spent twice as much time chopping and slicing the vegetables as I did on cooking this dish. The actual time at the stove is about 20 minutes and you need to have all your ingredients on hand for quick work. For me, it was also an unusual process. But the finished dish is well worth the making of it.
Source: Ecological Cooking
Date tried: March 26, 2014
Yield: 8-10 cups
Time needed: 3 hours
This is a lovely vegetarian stock, very simple to make. After the initial sautéing, just allow to simmer, then strain. The stock can be used as a base for sauces and soups or for cooking grains. It is also good as a light first course with bread.
Source: Ecological Cooking
Date: December 7, 2017
Yield: 4 servings
Time needed: about 30 minutes
This is quite a mild curry and some may prefer to add (as I did) some hot curry powder, cayenne and/or chili powder. But once seasoned to your taste, it is a very good vegan curry. I quite enjoyed it.
Another change I made was to increase the oil to 2 Tbsp. so there would be enough to absorb the flour when making the sauce. If the sauce is still too thick, add more milk until the consistency is to your taste.
I would also recommend adding seasonings with the flour (and before adding the milk) for the best flavour.
Source: Diet for a Small Planet
Date November 28, 2017
Time needed: approx. 25 minutes
This dish is a treat for the eyes, and a good side dish, though it could use some enhancement in the seasoning. On its own, it does not seem particularly “Indian” though it would certainly fit into an Indian-themed meal. And will grace almost any meal. Definitely worth trying, with perhaps more than the tiny hint of ginger suggested.
Source: Simply in Season
Date tried: May 24, 2012
Yield: 3-4 servings
Time needed: 30 minutes
I love potato soup and this is one of the best recipes for potato soup I have come across. It can also be made in infinite variations with the addition of ham, cheese, ground meat, dumplings, or corn or whatever takes your fancy. I needed to use up some cauliflower so that is what I added today.
2 Tbsp. butter
½ cup (125 mL) chopped onion
3 cups (750 mL) diced potato
2 cups (500 mL) water or vegetable broth
½ tsp. salt
¼ tsp pepper
¼ cup (60 mL) celery with leaves, chopped
½ cup (125 mL) carrots, diced or shredded
1/8 to ¼ tsp ground nutmeg, dried marjoram, celery salt, dried dill weed, or paprika
2 cups (500 mL) milk
2 Tbsp. flour
Fresh parsley, chopped, for garnish
Chop, dice or shred the vegetables as indicated.
Melt butter in a large saucepan.
Add onion and sauté until translucent
Add vegetables, water (or broth) and seasonings.
Cover and cook until vegetables are tender—about 15 minutes.
(If you would like a creamy soup, take some of the cooked vegetables and pureé them. Then return to saucepan and continue.)
Mix a bit of milk into flour to make a smooth paste.
Continue adding the rest of the milk to the flour, keeping the mix smooth.
Add milk/flour mix to soup and cook until thickened, stirring constantly.
Ladle into bowls and garnish with fresh parsley
The second picture above shows the “Cheeseburger Variation”. To make this delight add 1/2 lb/250g browned ground meat and 1 cup/250ml shredded cheese to the basic soup. Just before serving stir in 1/4 cup/60 ml plain yogurt. In summertime add a garnish of finely shredded lettuce and diced tomatoes.