Sunday, December 30, 2012
Thursday, December 27, 2012
Lotsa Vegetable Chowder by Judy Micklewright From Forks Over Knives – The Cookbook
www.ForksOverKnives.com
Ingredients
8 small Yukon Gold, white, or russet potatoes (about
2 pounds), cut into ½-inch chunks
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 1¾ cups),
cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
¼ cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks,
outer fibrous parts removed and discarded (about
½ pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
1/8 teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste
Instructions:
In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with
a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the
pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the
creamy corn bits from the kernel, and add the bits to the pot. Stir well and season with salt.
Ingredients
8 small Yukon Gold, white, or russet potatoes (about
2 pounds), cut into ½-inch chunks
½ small onion, peeled and chopped
3 ears fresh corn, kernels removed (about 1¾ cups),
cobs reserved
2 medium carrots, peeled and diced
2 stalks of celery, chopped
¼ cup chopped red bell pepper
1 cup chopped broccoli and cauliflower stalks,
outer fibrous parts removed and discarded (about
½ pound)
1 clove garlic, peeled and minced
2 tablespoons chopped thyme
1/8 teaspoon white pepper
2 teaspoons ground cumin
3 tablespoons chopped dill
Salt to taste
Instructions:
In a large pot, combine the potatoes, onion, corn kernels and cobs, carrots, celery, pepper, broccoli and cauliflower, garlic, thyme, white pepper, cumin, and 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.
Remove the corn cobs and let cool. Remove 1 cup of the soup and puree in a blender with
a tight-fitting lid, covered with a towel. (If you like a thicker soup, puree 2 cups.) Return the
pureed soup to the pot and add the dill. Scrape corn cobs with back of a knife to remove the
creamy corn bits from the kernel, and add the bits to the pot. Stir well and season with salt.
JACKIES BLACK BEAN SALAD *** Hacres.com
1 cup Black Beans (cooked and drained)
1 cup Frozen Corn (thawed)
1 cup Celery (diced)
1/4 cup Sweet Onion (diced)
1/4 cup Red Pepper (diced)
1/4 cup Tomato (diced)
Marinate all of the above in your favorite Italian Dressing (the longer the better), stirring occasionally for
best results. Serve on shredded lettuce or eat as is.
Everyone loves it, even non-vegans. Excellent year round!"
ENJOY!
*ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED.
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