Lima Bean Soup

Source: Ecological Cooking
Date tried:September 28, 2017
Yield: 4 servings
Time needed:45 minutes

Prior preparation needed:
Cook dried or frozen beans and drain reserving 2 cups of the cooking liquid for best flavour.

If you already have the beans cooked this is very quick soup to make, less than half an hour. The flavour is subtle but delightful, though some may prefer to add a little stronger seasoning. I found a bit of Worcestershire sauce an excellent addition.

Lima Bean Soup

Lima Bean Soup
3 cups cooked lima beans
2 cups reserved bean cooking liquid, or vegetable stock or water
2 Tbsp. olive oil
1 large onion, chopped
1 cup finely chopped carrot
1 Tbsp whole wheat flour
1 tsp. salt (or to taste)
1 tsp. thyme, crushed
1 cup soy or nut milk, unsweetened

Purée beans with liquid until smooth. Set aside.

In a large soup pot, heat oil and sauté onion and carrot, covered, over medium heat for about 10-15 minutes until both vegetables are tender.
Stir in flour, salt and thyme.
Slowly stir in soy or nut milk.
Cook, stirring constantly, until mixture thickens.
Stir in puréed beans.
Warm through on low heat.

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Armenian Noodles & Grain

Source: Ecological Cooking
Date tried:September 18, 2017
Yield: 6-8 servings
Time needed:90 minuted, including 1 hour in oven

A unique and tasty casserole Yet quite simple to make.

Armenian Noodles and Grain

Armenian Noodles and Grain
1/4 cup olive oil
1 onion, chopped
1 1/2 cup thin, uncooked spaghetti, broken into 1” pieces
1 1/2 cup sliced mushrooms
3 1/2 cups water
1 1/4 tsp. salt
freshly ground pepper to taste
1 cup long grain rice or barley
fresh minced parsley to taste

Preheat oven to 350oF.
Heat oil in a large pot.
Sauté onion for 10 minutes, just until tender.
Stir in uncooked spaghetti and cook until brown (about 5 minutes) stirring often
Stir in mushrooms and cook 5 minutes more.
Add water, salt and pepper, and heat to boiling.
Meanwhile, place uncooked grain in a 2-quart casserole dish.
Add the hot mixture and stir to mix well.
Cover and bake for 1 hour.
Sprinkle with parsley and serve.

Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

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French Dressing

Source: Ecological Cooking
Date tried: June 2, 2017
Yield: 1 1/2 cups
Time needed: 5 minutes

The dressing recommended for the Potato and Zucchini Salad I was making called for a blend of Tofu Mayonnaise and this French dressing. I had no tofu for the mayonnaise so substituted a commercial preparation. I was glad to discover this very simple and quick recipe for French dressing. It is a cooked dressing and has much the same texture as a store-bought French dressing if not the bright orange colour.

I also substituted apple juice for the concentrate and omitted the water.

French Dressing

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Pasta & Kasha

Source: Ecological Cooking
Date tried: March 31, 2017
Yield: 4-6 servings
Time needed: 25 minutes

I regret to say I was not particularly enthralled with this combination of flavours. One really needs to enjoy buckwheat to like this dish. Or have some good ideas on spices and condiments to dress it up.

Pasta & Kasha

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Caesar Salad

Source: Ecological Cooking
Made July 31, 2012
Yield: 4 servings
Time needed: 10-15 minutes

Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version to the recipe from 12 Months of Monastery Salads .  This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.

Caesar Salad

Caesar Salad

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Oat Waffles

Source: Ecological Cooking
Date tried: April 14, 2015
Yield: 8 servings
Time needed: 30 minutes

Well, long time no see. I haven’t stopped trying new recipes, though I have slowed the pace somewhat.  But I took on a project last January that left me no time for anything else.  And this week, I finished it. So although I won’t be likely to put up something every day, I am back and intend to stay around awhile.

I don’t have a waffle iron, so I can’t make typical looking waffles. That is why the waffles below look like pancakes.  But they do have that crispy waffle texture and for those of you who do have a proper waffle iron to cook them in, I highly recommend them.

Oat Waffles

Oat Waffles

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