Potato and Leek Soup

I had tried potato and leek soup at restaurants and parties before, but I had never made it myself.  I cooked it because I was ready for something without beans.

2 lbs potatoes, cut into 1/2 inch pieces (4 -6 potatoes)
2 leeks, thinly sliced (you only eat the bulb of the leek, or the white and light green part.  The dark green part is too tough)
1/2 teaspoon dried thyme
2 fresh basil leaves, chopped, or 1/2 teaspoon dried basil
1 bay leaf
a pinch of marjoram (optional)
salt and pepper to taste
4 cups vegetable stock
1/2 cup plain soy or almond milk

Put everything except the soy or almond milk in a crock pot and cook on low for 6+ hours.  Remove the bay leaf, and depending on how chunky you want it, remove some or all of soup and blend it in a blender, then return it to the crock pot.  (Or if you have a hand held blender you can use that.)  Stir in the soy or almond milk and garnish with a little parsley if you like. Serve. This is a really mild soup, and is good for dipping wheat bread in.

Lentils and Cornbread

This one turned out like a casserole instead of a soup.

1 lb lentils (2 cups)
4 cups water
1 teaspoon ground cumin
1 teaspoon season salt
3 carrots, thinly sliced (1 1/2 cups)
1 small red or yellow bell pepper, cut into 1 inch pieces
1 small onion, shopped (1/2 cup)
1 can diced tomatoes (14.5 oz)
1 can vegetable broth (14 oz)

Combine in a crock pot.  Cook on low for 8+ hours

Corn Bread Topping
1/2 cup white or wheat flour
1/2 cup corn meal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup soy or almond milk
2 Tablespoon olive oil
1 Tablespoon sugar or your favorite sweetener

Mix the corn bread topping. Spoon over the hot lentils.  Replace the lid and cook for another 20 minutes, or remove the lid, and put the crock in the oven and bake for 20 minutes at 350 degrees.
Serve immediately.

Minestrone

I found this in a Vegetarian book and tweeked it to make it low-fat and whole grain

1 small onion, chopped
1 clove garlic, minced
1 can diced tomatoes (14.5 oz)
5 cups vegetable stock
1/2 cup dry great Northern Beans
2 large carrots, sliced thin
2 potatoes, cut into bite sized pieces
1 turnip, cut into bite sized pieces
1 celery stock, sliced
2 fresh basil leafs, chopped
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram

1/4 small cabbage, shredded (I used nappa cabbage)
2 oz whole wheat pasta

Combine the first 12 ingredients in a crock pot and cook on low for 8 hrs or more.  Add pasta and cabbage and cook for an additional 15 minutes.  If it is too acidic, add 1 tsp sugar.  Add salt and pepper to taste.

Quinoa Pilaf

Here is a quick and easy dinner. I make the quinoa ahead of time, and then save it in the fridge until I am ready to assemble the pilaf.

1 cup quinoa
2 cups water
cook quinoa according to package instructions. Set aside

1 carrot, coarsely grated
1 cup thinly sliced bock choy
1 cup mixed vegetables
1 tablespoon vege broth paste
1/2 cup water
2 tablespoons soy sauce


Spay a wok with cooking spray and heat to medium.  Add the carrots and bok choy and stir fry until they start to brown.  Meanwhile, cook mixed vegetables in the microwave until they are soft (about 4 minutes).  Add the mixed vegetables to the carrots and bok choy.  Dissolve the vege broth paste into the water and add to the vegetables, stirring to coat.  Add the quinoa and soy sauce and mix well, cooking until it is heated through. Serve immediately.

A Venture into Vegan

Hi, friends, I am back. 

My husband's doctor is worried about his cholesterol and has recommended that he go on a low-fat vegan diet.  I am so glad I had a little practice with vegetarian cooking two summers ago and I am ready for this new challenge to find delicious foods that are also low-fat and vegan.  I will be going back to some of my old recipes and adding notes about how to make them low-fat vegan.  I will also be adding some new recipes. Stay tuned!