by Request: Hearty Veg Bean Soup For Steve

BY REQUEST: HEARTY VEG BEAN SOUP FOR STEVE Fresh, frozen and canned veggies mixed with Bush's GRILLIN' Beans in a smoky tomato, garlic, coriander and basil broth thickened with unmodified potato starch to achieve a velvet viscosity! Makes 19-1/2 cups 2 T. margarine 2 T. extra virgin olive oil 2 c. diced celery using some... Continue Reading →

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Matzo Chili

Once you try the new way, you never go back to the old…

THE ANIMAL-FREE CHEF ©

MATZO CHILI

FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn’t ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good…

Makes 13 cups

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Cream Of Tomato Pumpkin Soup

THE ANIMAL-FREE CHEF ©

CREAM OF TOMATO PUMPKIN SOUP 1

CREAM OF TOMATO PUMPKIN SOUP

A rich, elegant, powerfully expressed creamy soup! Common ingredients don’t detract from its beauty, in fact, they enhance it!

Makes 9 cups

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SHARON’S DIRT BROTH

SHARON'S DIRT BROTH The animal-free chef's answer to Bone Broth! Instead of cannibalizing an animal to cure what ails me, I go to the soil and the salt of the earth! The best feel good broth I've ever had. Before - During - After. Makes 35 cups This is a lengthy process, so don't engage... Continue Reading →

QUINOA VEG CLAM & OYSTER CHOWDER

QUINOA VEG CLAM & OYSTER CHOWDER Who would believe it? Sea water, wild mushrooms and saffron give this chowder it’s sea flavor. Tastes like tender clams and oysters, with the toasted quinoa creating a perfect texture extension for the veg sea food. Bold and wonderful! Makes 9-1/4 cups Make sea water: 3 c. water 1... Continue Reading →

GLUTEN-FREE VEGGIE NOODLE SOUP

GLUTEN-FREE VEGGIE NOODLE SOUP My Fat-Free Fling Soup. OMGod. Off the planet. Thank you for this beautiful gift! Makes 20 cups 16 c. water 1 c. dried blackeye peas, washed and drained 1 lb. carrots, peeled and cut into 1/2 inch cubes 2 c. diced white onion, 1/2 inch squares 1/4 c. Minor's Mushroom Base (mushroom bouillon)... Continue Reading →

PINK LENTIL PUMPKIN SOUP

PINK LENTIL PUMPKIN SOUP Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth! Makes 18 cups 2 c. pink lentils, washed well under running water to remove all foam and drained 8 c. water In extra-large soup pot bring... Continue Reading →

MY IMMUNE BOOSTER SOUP

MY IMMUNE BOOSTER SOUP This soup is a complete meal. You'll walk away thinking you'll order this soup again. Fresh melon topped with coconut cream with fresh lime would make a perfect dessert accompaniment. No starch, no salad, no veggie meat needed with this soup. Enjoy it as is. Thinking healthy means enjoying all the... Continue Reading →

CREAMY MARSALA CAN SOUP

CREAMY MARSALA CAN SOUP Yup, it's all cans. So easy, creamy, spicy, sweet. A bunch of canned veggies blended till smooth, then simmered with tomato and carrot juices plus Marsala wine and almond milk. Lots of spice makes this soup extra nice! Makes 11 cups 15 oz. can lima beans including liquid 14.5 oz. can... Continue Reading →

ONION MUSHROOM WINE SOUP

ONION MUSHROOM WINE SOUP Caramelized onion, sauteed mushroom and celery with potato simmered in a mushroom, tomato, red wine broth with baby spinach! Toasted English muffin croutons texture like dumplings! Makes 18 cups CARAMELIZED ONIONS: 3 lg. sweet onions – cut off ends, cut in half from end to end, peel bith halves, then cut... Continue Reading →

POPEYE SOUP

POPEYE SOUP Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum's Gluten Free All Natural Brown Rice Pasta Shells. WOW! Makes 25 cups 17 c. water 2 lbs. fresh spinach 1 T. garlic powder 1 T. ground coriander 1 T. onion... Continue Reading →

AFTER LENT SOUP OR GRAVY

AFTER LENT SOUP OR GRAVY A 'back to the root' soup or gravy for the masses!  Makes 26 cups 4 celery stalks, cut into 1/2 inch wide segments 1 lg. sweet onion, cut into 1/2 inch dice 3/4 lb. turnips, peeled and cut into 1/2 inch cubes 2/3 lb. parsnips, peeled and cut into 1/2... Continue Reading →

SAFFRON CELERY SOUP

SAFFRON CELERY SOUP We use the whole bunch of celery in this soup along with red onion, Dei Fratelli Chopped Italian Tomatoes and pistachio nuts. Seasoned with saffron, caraway, coriander and star of anise! Makes 9-3/4 cups 1 bunch celery - cut off end and tops, wash well to remove all dirt, then cut stalks... Continue Reading →

HOT AND SOUR CAULIFLOWER SOUP

HOT AND SOUR CAULIFLOWER SOUP A hot and sour cauliflower soup with spinach, baked potato and carrot ribbons floating with udon Japanese noodles and cilantro oil in a white miso, garlic, coriander and smoked paprika broth! The best hot and sour soup I've ever tasted! Makes 24 cups 20 c. water 12 firmly packed c.... Continue Reading →

PINEAPPLE BEAN SALSA SOUP – or dip

PINEAPPLE BEAN SALSA SOUP - or dip This is my gazpacho - upticked all the way to the moon and back. The longer it marinates, the more subtle the flavors. Some like the old, some like the new! Serve as a cold appetizer soup or a dip with tortilla chips! Makes 9 cups 16 oz.... Continue Reading →

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup - the broth is in the solid ingredients. Plus meat, meat and more meat. Where's the meat? In the blackeye peas and wild rice. Animal eaters won't believe there's no animal in this soup. Plant-eaters won't believe there's no fake meat in this soup! Makes... Continue Reading →

A SOUP FOR THE PHARAOHS

A SOUP FOR THE PHARAOHS Put a high price tag on this soup. Sell only by the cup. Rich. Wow. Whoa. From another planet. Ancient inspired by the grain. You won't recognize it. Rare. Makes 8-1/2 cups Prepare grain: 3 c. water 1 c. Kamut grain Combine water and grain in saucepan. Bring to boil,... Continue Reading →

KAMUT TOMATO CORN STEW

KAMUT TOMATO CORN STEW Kamut grain and sweet corn stewed in a thick tomato and white miso broth with garlic, smoked paprika, rosemary and coriander. Garnished with orange zest and served with a side of ciabatta bread spread with miso and extra virgin olive oil! Makes 8-1/2 cups 1 c. Kamut berries (grain) 4 c.... Continue Reading →

PINTO BEAN PEA SOUP

  PINTO BEAN PEA SOUP A rich, meaty, smoky, stick to your ribs pinto bean pea soup! Makes 16 cups 3 c. dried split green peas, rinsed till foam disappears 2 c. dried pinto beans, rinsed till foam disappears 12 c. water 4 c. additional water 2 T. salt or to taste (don't add the... Continue Reading →

PINK LENTIL SEITAN SOUP

PINK LENTIL SEITAN SOUP Pink lentils, mixed veggies and stewed tomatoes simmered with cubed Seitan in a smoked paprika, garlic and coriander broth! Makes 14 cups 10 c. water 2 c. dried pink lentils - rinsed in wire mesh strainer till all foam disappears Combine water and rinsed lentils in large soup pot. Bring to... Continue Reading →

VEGGIE HAMBURG SOUP

VEGGIE HAMBURG SOUP Sauteed peppers, onion and Yves Veggie Ground combined with mushrooms, blackeye peas, green beans, corn and okra. Simmered in a red wine and coffee tomato herb broth. Thickened with pumpkin! Garnished with orange zest! Makes 22 cups 1/4 c. extra virgin olive oil 2 med. size fresh green peppers, cored and cut... Continue Reading →

WILD PINTO BEAN SOUP with fried garlic tortillas

WILD PINTO BEAN SOUP with fried garlic tortillas Pow! Wow! Flavors and textures galore! If you want to impress guests with a soup so wild that they won't know if they're eating meat or not, and won't care, this is it! Makes 20 cups Soup: 2 c. dried pinto beans 9 c. water 2 t.... Continue Reading →

EDAMAME SPLIT PEA SOUP

EDAMAME SPLIT PEA SOUP Edamame (soy beans) cooked with split green peas. Seasoned with rosemary, fennel and garlic! Fat-free! Makes 7 cups 2 c. dried split green peas, rinsed till all foam disappears 2 c. froz. shelled edamame (soy beans) 10 c. water 1 T. salt 2 t. ground fennel seed 1 t. dried ground... Continue Reading →

WAGON WHEEL CHILI

WAGON WHEEL CHILI Yves Veggie Ground supplies the meatless meat. Cooked with fried peppers and onion, stewed tomatoes and pinto beans in a coriander-fennel tomato sauce. Hungarian paprika and red cayenne take the place of chili powder - with a great result! Serve alone or over wagon wheel pasta! Makes 9-1/2 cups 1/4 c. olive... Continue Reading →

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