Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

Cold Zucchini and Buttermilk Soup
Oil for sautéing
1 medium zucchini, coarsely chopped
1 medium onion, chopped
1 clove garlic, minced
3 cups buttermilk
salt and pepper to taste
fresh dillweed or parsley for garnish

Heat oil and sauté zucchini, onion and garlic until soft, but not mushy.
Purée in a blender.
Add buttermilk, salt and pepper.
Chill and garnish just before serving.

Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

Sweet & Pungent Vegetable Curry
2 cups cooked soybeans, kidney beans, lima beans or a mixture with cooking liquid.
2-3 Tbsp. oil
4 carrots, cut diagonally
2 onions, thinly sliced
1 zucchini, sliced
1 Tbsp. hot curry powder (or more if you like)
¼ cup flour
¾ cup raisins
¾ cup cashews
3 Tbsp. mango chutney
3½ cups mixed cooked brown rice and bulgur wheat

Heat oil and sauté carrots, onions and zucchini until onions are translucent,
Add curry powder and flour.  Mix well and sauté 1 minute.
Add beans along with their cooking liquid.
Simmer until carrots are tender but not soft.
Add raisins, cashews and mango chutney.
Add more liquid if necessary, but sauce should be thick.
Simmer until raisins are soft.
Serve over the cooked grains.

Hearty Vegetable Stew

Source: Ecological Cooking
Date tried: April 25, 2016
Yield: 10 servings
Time needed: 1 1/2 hours

Once you have gathered your ingredients and chopped, sliced and minced your vegetables, all you need to do is put everything in a very large soup pot and let it simmer for an hour. It is definitely a fine, hearty stew.

Hearty Vegetable Stew

Hearty Vegetable Stew

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