Vegetable Miso Soup

Source: May All Be Fed: Diet for a New World
Date tried: June 17, 2017
Yield: 6 servings
Time needed: 20 minutes

A very simple soup in the Asian tradition and quickly made. I was delightfully surprised by the flavour. Much better than standardized restaurant preparations.

Vegetable Miso Soup

Vegetable Miso Soup
6 cups water
6 Tbsp. white miso
3/4 lb. fresh peas, shelled or 3 cups frozen peas, thawed
3 green onions with tops, sliced
1 jalapeño pepper, seeded and sliced into thin rings
1 garlic clove, minced
1 medium piece dulse, finely chopped
2 tsp. freshly squeezed lemon juice
1/4 tsp. sesame oil

In a small bowl, combine one cup of water with the miso and set aside.
Put remaining water in a large soup pot with the peas, green onions, jalapeño pepper and garlic.
Bring to a boil, then immediately reduce heat, cover and let simmer for 3 minutes.
Stir in the miso mixture, dulse, lemon juice and sesame oil.
Bring barely to a simmer and serve immediately. (NB Miso should never be allowed to boil.)

Banana Milk

Source: May All be Fed: Diet for a New World
Date tried: April 6, 2013
Yield: 4½ cups
Time needed: less than 5 minutes

This is a delicious banana smoothie flavored with maple syrup. Best made with overripe bananas. Banana Milk does not keep well, so should be made fresh each time. Fortunately, it needs just a minute or two in the blender.

Banana Milk

Banana Milk
3 ripe bananas
¼ cup maple syrup
3 cups cold water
¾ tsp. vanilla extract

Put all ingredients in a blender and blend until smooth.

Ginger Tea

Source: May All Be Fed: Diet for a New World
Date tried: May 5, 2017
Yield: 4 cups
Time needed:15 minutes

This is a really delicious tea made directly from fresh ginger root. I prefer it without sweetening, but if you like add the maple syrup. I prefer my tea hot, but this can also be served chilled.

Ginger Tea

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Almond Milk

Source: May All Be Fed: Diet for a New World
Date tried: March 11, 2012
Yield: 2½ cups
Time needed: 5 minutes

Prior preparation needed:
Soak almonds for 12-24 hours

Twenty years ago, a vegan diet required a knowledge of how to make many pantry ingredients in the kitchen.  Today, almond milk is readily available in natural food stores and even many supermarkets.  But if you can’t get the pre-made product, or just want to try your hand at making it from scratch—here’s the method.

Almond Milk

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Hot Tamale Pie

Source: May All Be Fed: Diet for a New World
Date tried: June 19, 2014
Yield: 1 8” square pie
Time needed: 1 hour (using cooked beans)

This is one of my favorite recipes from this cookbook.  Used canned beans or cook them ahead of time.  Once the vegetables are chopped up, the process is fast and simple.  Within 15 minutes you have the pie in the oven.

In spite of the name, I find this only mildly spicy.  But tastes vary.  Feel free to increase the quantities of chili powder and/or cayenne to taste.

One change I made in the process was to put only 2 of the 3 cups of water on to boil when beginning the cornmeal crust. I mixed the cup of cornmeal with the remaining cup of cold water.  Then I added the lemon juice and mustard to this mix.  When the water boiled I had a single cup of combined ingredients to add to it.

I find with cornmeal, flour or any fine grain, such as cream of wheat, it is much easier to make a paste with cold water first, then add it to the boiling water, stirring quickly.  Much less chance of lumps forming in the porridge or gravy. For some reason, many cookbooks do not incorporate this procedure in their recipe instructions.

This recipe keeps well in the refrigerator for up to 5 days. Just reheat in the oven for 30 minutes.  (Actually it’s good cold, too.)

 

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Poppy Seed Dressing

Source: May All Be Fed: Diet for a New World
Date tried: March 9, 2014
Yield: 1 1/3 cups
Time needed: less than 5 minutes

This is a nice spicy-sweet salad dressing which I like very much.  Today I poured it over a salad of potatoes, hard-boiled eggs and greens.

Poppy Seed Dressing on Potato Salad

Poppy Seed Dressing on Potato Salad

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