Text 33275, 89 rader
Skriven 2010-01-07 22:07:00 av JIM WELLER (1:123/140)
Ärende: moosewood 8
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---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Casadilla Soup
 Categories: Vegetarian, Low-fat, Soups, Mushrooms
      Yield: 5 servings
 
      4 c  Tomato juice
      1 c  Nonfat yogurt; or other
           Unflavored
      2 tb Honey
           Garlic powder, salt, pepper
           Sliced mushrooms
           Diced cucumber
           Diced bell peppers;
           Different colors
           Diced scallions or chives
 
  Mix juice, yogurt, honey and seasonings.  Chill.  Before serving,
  put a selection of the veggies in each bowl, then pour in the
  soup.
  
  Recipe by: Adapted from Moosewood Cookbook
  
  From: Annice Grinberg To: Jewish-Food List
 
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---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Catalan Potato Lima Soup
 Categories: Vegetarian, Low-fat, Vegetables, Soups, Spanish
      Yield: 4 Servings
 
      2 c  Chopped onions
      2 ts Olive oil
      4 c  Potatoes; sliced or cubed
      2 c  Lima beans; fordhook,
           -frozen, or fresh
      4 c  Water; or vegetable broth
    1/4 c  Chopped fresh cilantro
           Salt and black pepper
           Jalapeno chile pepper
      1 c  Skim milk; or buttermilk, or
    1/2 c  Nonfat dry milk powder;
           Roasted red pepper; or
           -pimiento, strips
 
  Saute the onions in the oil for about 5 minutes, until
  translucent. Add potatoes, lima beans and water or broth and bring
  to a boil. Add the cilantro and salt and pepper to taste; lower
  the heat, and simmer for 10 minutes. Puree in batches; return to
  the soup pot, and gently reheat, if necessary.
  
  If you prefer a creamy soup, stir the skim milk or buttermilk into
  the soup and gently reheat.
  
  Serve garnished with roasted red pepper or pimiento strips.

  Suggested menu: with Quinoa Pine Nut Pilaf (24% cff), Guacamole with
  Roasted Corn (56.4% cff) or Seitan Fajitas (19.2% cff) along with a crisp
  green salad and Dark Chocolate Pudding (7% cff).
  
  "This thick, pureed soup, hearty and full flavored, is a longtime
  favorite at Moosewood. For this recipe, you should use only fresh
  or frozen lima beans; dried limas would give a very different
  result."

  The Moosewood Collective's Flavorful Recipes for Healthful Meals
  
  Pat's chunkier thicker soup: halve the recipe; add a slice of
  jalapeno (a walnut-sized piece) and add undiluted milk powder.
  Simmer longer: bring to a boil, then reduce heat to lowest
  setting. Set pot on a diffuser and simmer for 2 hrs adding up to
  1/2 cup more water, as needed. Puree with immersion blender
  directly in the pot; puree about half the mixture.

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Cheers

YK Jim


... Using words to describe magic is like using a hammer to cut roast beef

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