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1 lb. dried split peas, rinsed and drained
1/2 c. pearled barley
2 quarts. water
1 bay leaf
1 tsp. salt
1 Tbsp. Braggs Liquid Aminos
1 Tbsp. fresh thyme, finely chopped, or 1/2 Tbsp. dried thyme
2 tsp. garlic, finely minced
1/2 tsp. sage
1/8 tsp. ground cumin
1 1/2 c. diced carrots
1 c. minced onions
1/2 c. diced celery
2 Tbsp. McKay‚s chicken style seasoning
1 - 2 vegetable bouillon cubes
1. In a large pot, combine the split peas, barley, water, bay leaf, salt, Braggs Liquid Aminos, thyme, garlic, sage and cumin.
2. Bring to a boil over high heat. Reduce heat to simmer, cover and cook for approximately 1 hour, stirring occasionally.
3. Stir in the carrots, onion, and celery. Cover and simmer until the vegetables are tender, 30 minutes or more. Remove the bay leaf. Serve hot.
Yield: 20 half-cup servings
Brenda Walsh
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1 lb. lentils
10 c. water
1/2 tsp. garlic powder
2 tsp. salt
2 Tbsp. McKay‚s vegan chicken style seasoning
2 Tbsp. McKay‚s vegan beef style seasoning
5 c. canned diced tomatoes
1 c. broccoli, chopped
1 c. onions, diced
2 c. carrots, sliced
1 c. potatoes, diced
1/2 c. celery, diced
1 Tbsp. dried parsley
1. Wash the lentils and put them in a large kettle. Add the water and the rest of the ingredients.
2. Cook for 45 - 60 minutes, or until lentils are soft.
Yield: 22 half-cup servings
Linda Johnson
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Costa Rican Black Bean Soup
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1 c. celery, finely diced
1 med. sweet onion, finely diced
1 med. red pepper, finely diced
1 c. fresh tomatoes, chopped
1 tsp. fresh garlic, minced
1 tsp. fresh ginger, minced, optional
1 Tbsp. canola or olive oil
3 c. cooked black beans, including liquid (4 - 15 oz. cans)
3 c. vegetable stock
1 tsp. oregano
1 tsp. cumin
3/4 tsp. celery salt
3/4 tsp. ground coriander seed
1/2 tsp. thyme
1/2 tsp. cayenne
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. allspice salt to taste
1. In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
2. Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.
Yield: 16 half-cup servings
Cinda Sanner
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3 c. whole white wheat flour
1/2 tsp. salt
2 pkg. instant dry yeast
1 c. warm water
1/4 c. extra-virgin olive oil 1. Spray a baking sheet with a non-stick oil spray. Pour flour, yeast and salt into a large bowl and make a well in the center. Add water and oil. Mix to form a soft dough. 2. Turn out the dough onto a lightly floured surface and knead for 10 minutes - until dough is smooth and elastic. Add only enough flour to keep dough from sticking. 3. Place dough in a lightly oiled bowl and cover with plastic wrap or towel. Let rise in a warm place for about 20 minutes. Punch the dough down and place on baking sheet. Roll out into a 12 x 8 inch rectangle. Brush with olive oil and cover loosely with plastic wrap. Let rise for another 20 minutes, then prick with fork all over and sprinkle with coarse sea salt. Let rise again for 10 - 15 minutes.
Bake at 400° for 30 minutes, or until lightly golden. Serve warm.
Yield: 1 large loaf, approximately 14 x 9 inches
Brenda Walsh
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8 c. Silk Milk or other plain soy milk
4 c. fresh asparagus pieces
2 tsp. seasoned salt
1 tsp. salt
1/2 c. + 2 Tbsp. cornstarch
1/2 c. + 2 Tbsp. cold water
1 c. Tofutti Sour Supreme
1. Pour 8 c. soy milk into a large saucepan and heat over medium heat.
2. Break asparagus into small pieces, discarding tough ends. Blanch in a small amount of boiling water for 1 minute. Add to soy milk in saucepan. Continue to heat, stirring frequently to avoid scorching.
3. Stir the cornstarch and cold water together. When soy milk and asparagus begin to boil, add the cornstarch mixture, stirring well.
4. When soup is almost done and begins to thicken, stir in the Tofutti Sour Supreme. Garnish with fresh asparagus spears and snipped chives.
Serve hot. Taking time to add some fresh asparagus pieces at the beginning of the cooking time gives it an even better flavor.
Great with Cinda‚s wheat crackers!
Linda Johnson
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2 c. unbleached white flour or whole wheat flour
3 c. quick oats
1 c. wheat germ
1/2 tsp. salt
1 c. water
3/4 c. oil
3 Tbsp. natural sweetener
1. Mix all ingredients together in a large bowl.
2. Place the mixed ingredients on a cookie sheet that has been sprayed with non-stick vegetable oil spray. Roll out mixture until it covers the cookie sheet.
3. With a knife, cut the cracker dough into 48 small pieces.
Bake at 325° for approximately 30 minutes, or until the crackers are crispy.
Yield: 48 small crackers
These crackers can be sprinkled with salt before baking if desired.
Cinda Sanner
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