vegetable soup - vegetarian recipes

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Atta ladoo recipe | atta besasn ladoo | wheat laddu recipe

Matcha Butter Balls + Changes

Exciting New Partnership! Meatless Monday and the National Kidney Foundation

Caribbean Greens and Beans Soup

vegetable soup vegetarian recipes

Easy & Healthy Vegan Meal Prep For The New Year (Bento Box)

January 3 2018 Happy Cow veggie blog 

Caitlin Shoemaker knows that we’re all looking for some great vegan recipes to help get the New Year off to a healthy start! And we’re really into her latest recipe video that features 3 amazing easy and vegan meal prep ideas. These recipes are perfect for when you’re short on time and need to take food on the go. In this video Caitlin shares how to make salted caramel apple bars, Thai red curry vegetable soup, and sweet potato/­­peanut/­­red lentil stew. Give these recipes a try, add them to your vegan meal prep arsenal and have a great 2018! Full recipes: –Salted caramel apple bars –Thai red curry vegetable soup –Sweet potato/­­peanut/­­red lentil stew   The post Easy & Healthy Vegan Meal Prep For The New Year (Bento Box) appeared first on The Veggie Blog.

Chef David Burke Serves Up the New Year

January 9 2017 Meatless Monday 

Chef David Burke Serves Up the New Year There are points in your career where you start to cook the way you want to eat; thats where I am now. – Chef David Burke David Burke is world-renowned as a chef, artist, entrepreneur, cookbook author, innovator and inventor. In 2009, he won the James Beard Award for Whos Who of Food & Beverage in America and was twice nominated earlier for Best Chefs in America. A graduate of the Culinary Institute of America and a student at the École Lenôtre Pastry School in Plaisir, France, his 30-year career includes opening over a dozen celebrated restaurants.  David is often recognized from his TV appearances on Bravos Top Chef Masters, NBCs TODAY Show and as a featured guest on Rachael Rays Every Day Show. In 2015, David joined ESquared Hospitality as a Culinary Partner to open new restaurants nationwide including his latest restaurant, Tavern62 by David Burke which opened in October 2016 on New York Citys Upper East Side. For our first interview of the New Year, we sat down with David to ask whats currently on his plate.   Its the beginning of a New Year, a time when many are making a fresh start and making resolutions about diet and nutrition. What are some easy ideas to incorporate more vegetables and fruits into a daily diet? Have pre-cut fruit and vegetables ready in your refrigerator and make olive oil-based dipping sauces for them. Winter is a good time to make vegetable soups and stews. I would also recommend buying an Indian cookbook (lay off spices if you dont like heat) to get inspiration for vegetarian dishes. Are there any professional secrets or tips you can share on your favorite ways to prepare vegetables? I like to slowly sauté my vegetables. Cut them smaller and add olive oil, onion, and garlic, then let them caramelize. That works for home fries, a vegetable hash, a filling for a pasta, a purée, or the base of a soup. When youre cooking at home or for friends, what are some of your favorite meatless dishes? Pasta. Cous Cous. Eggplant Parmesan. Stuffed Zucchini Boats. Couch potatoes, which we serve at BLT Prime by David Burke. Cabbage is also really underrated. Chef David Burke’s Couch Potatoes   At your new restaurant Tavern62 by David Burke, what winter vegetables are you looking forward to using and where do you source them from? Salsify, parsnips, parsley root, celery root, butternut squash, kale, and cabbage. We source produce from the Hunts Point Produce Market. Sustainable foods are a topic of discussion these days. What are your thoughts on the subject and why is this important? With any good business comes responsibility. Responsibility of keeping a sustainable supply is important for the future. Your restaurants are typically meat heavy or meat-centric. Why are you interested in supporting and participating in Meatless Monday? My restaurants are designed for great business that highlight hospitality and give our customers what they want. My personal choice and vision for the future is to start segueing into more vegetarian-centric and healthy eating options because no matter what other food trends come and go, customers being more aware of what goes into their food is a trend that will only continue to grow. I think we go through cycles. There are points in your career where you start to cook the way you want to eat; thats where I am now.   The post Chef David Burke Serves Up the New Year appeared first on Meatless Monday.

Instant Pot Vegetable Soup

August 31 2016 FatFree Vegan Kitchen  

Instant Pot Vegetable SoupThis soup is a delicious, one-pot meal made very easy by using an Instant Pot or other electric pressure cooker. Add your ingredients, set the time, and walk away. Come back to a delicious, healthy vegan soup!  I know it’s been a while since my last recipe, but I’ve been keeping busy. I’ve spent the last few weeks helping my daughter pack for college, sitting on the board of directors of my church, helping to launch a new group for professional women in Mississippi, and adopting a dog. Now, I know that you are duly impressed by all of that, but what you really want to know about is the dog! And so… (...) Read the rest of Instant Pot Vegetable Soup (1,035 words) (C) svoisin for FatFree Vegan Kitchen, 2016. | Permalink | 32 comments | Add to Post tags: Dogs, Eat-to-Live, Gluten-free, Pressure Cooker, Ridiculously Easy, Under 200 The post Instant Pot Vegetable Soup appeared first on FatFree Vegan Kitchen.

Saturday Six | Falafel Burgers, Wasabi Soup & Eggplant Satay

August 6 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including spicy falafel burgers, creamy vegetable soup with wasabi, and eggplant satay with tahini sauce.

Survey Reveals Trends for Meatless Monday Restaurant Diners

August 17 2015 Meatless Monday 

Survey Reveals Trends for Meatless Monday Restaurant DinersDo you dine out on Meatless Monday? We wanted to help chefs and diners alike enjoy Meatless Monday more, so we asked what people loved best about meatless menus. Heres what respondents told us they loved (or would love) to see featured in restaurants for Meatless Monday. Seasonal 56 percent of respondents to the survey said theyd like to see seasonal specials on the menu. Showcasing the fruits and vegetables of the season at the peak of freshness is a wonderful way to design Meatless Monday menu options. Specials 53 percent wanted to see discounted specials available on the Meatless Monday menu. Choice cuts of meat are pricey; Meatless Monday options cost less overall, saving you money on a delicious specialty meal. Tasting Menus 40 percent of survey participants thought that tasting menus would be a wonderful way to sample a chefs talents and choices when cooking meatless. Tasting menus are a special treat for diners and an opportunity for chefs to demonstrate their skills.   When our survey asked about menu options, respondents said that unique veggie burger options (39 percent), grilled vegetables (37 percent) and vegetable soup (29 percent) were their favorite ways to go meatless at restaurants. What meatless meal options do you look forward to when dining out? In describing his own success with Meatless Monday, Executive Chef Jason Weiner said, Meatless Monday is expanding our clientele, challenging our cooks, and supporting our local growers. Put simply--Meatless Mondays is win, win, win. Chef Weiner features prix fixe Meatless Monday menus each week at Almond NYC and Almond Bridgehampton, and launched Meatless Monday in his new Almond Tribeca restaurant on August 10. Try his recipe for eggplant three ways for a tasty Meatless Monday treat you can make at home!   Over 200 respondents gave input for our survey on Meatless Monday in restaurants. The post Survey Reveals Trends for Meatless Monday Restaurant Diners appeared first on Meatless Monday.

VegKitchen’s Ashkenazic Passover Favorites

March 19 2015 VegKitchen 

VegKitchen’s Ashkenazic Passover FavoritesVegKitchen’s vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring. Here’s a full menu for Ashkenazic (Eastern European)-style recipes, from matzo ball soup to dessert. If you want even more choices, go to our Vegan Passover Seder Recipes and Menus. That’s where you’ll find tips for putting together a plant-based Passover Plate, as well. First up, and central to the celebration, Spring Vegetable Soup with Vegan Matzo Balls. Passover Mock Chopped Liver (made with cashews and mushrooms) can be served on matzo along with the soup, or before the meal as an appetizer. Eastern European-style Haroset (sometimes spelled charoset) is a sweet condiment served as part of the Passover Seder served with matzo. Its made essentially of apples, walnuts, and wine. Spinach, Leek, and Potato Matzo Gratin is a casserole main dish that’s mild and flavorful. Other vegan main-dish options: Eggplant Matzo Mina (similar, but more Sephardic inspired) and Passover Quinoa Pilaf. Serve any of the main dish options with a colorful salad of spring veggies. You can wing it, of course, but if you’re looking for an idea, try this refreshing Orange and Cucumber Salad with Spring Greens. Consider adding another holiday favorite to the plate if you want a slightly sweet touch. Passover Carrot-Apple Pudding is a holiday favorite. Another option is Sautéed Carrots with Almonds, which is more Sephardic-inspired. You might be too full for dessert, but there’s always room for a light fruit finale like Apple and Pear Fruit Compote. Serve with store-bought or homemade Chocolate Matzo Brittle. Happy Passover, happy spring, and enjoy!

Holiday Menu Suggestions

December 15 2014 Manjula's kitchen 

Holiday Menu SuggestionsIt is a true winter day here in San Diego. I know my family is super excited about the upcoming holidays. I feel like holidays are all about indulging yourself and treating yourself to what else – great food! Food is a way to bring people together and it’s the simple pleasures in life that really matter. Today’s menu suggestions are in line with the rainy weather here and includes: a steamy cup of vegetable soup, followed with Aloo Paratha, Tomato Chutney, Yogurt, Green Chili Pickle and for dessert Gajar Ka Halwa. This meal can be served for breakfast, lunch or dinner. For breakfast, I would suggest the Aloo Paratha served with Tomato Chutney. This menu is an old family favorite and reminds me of happy times with my family growing up! Enjoy! Vegetable Soup Aloo Paratha Tomato Chutney Yogurt Green Chili Pickle Gajar Ka Halwa The post Holiday Menu Suggestions appeared first on Manjula's Kitchen.

French Wild Rice Vegetable Soup

September 22 2014 Meatless Monday 

This hearty soup is the perfect accompaniment for a sandwich or salad any time of the year, but it’s perfect for using up your bounty of late summer vegetables. Packed with fiber and nutrients, it can power up your day. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 6 - 5 cups water - 1 14.5 oz can diced tomatoes - 1 cube vegetable bouillon - 2 cloves garlic, minced -  1/­­2 cup uncooked wild rice - 1 medium carrot, sliced - 1 small zucchini, sliced - 1 cup sliced leeks - 1 tsp Herbes de Provence (seasoning blend) - Dash black pepper Place all ingredients in a large pot. Cover with a tight lid and bring to a boil. Reduce heat to a simmer and cook for about 1 hour, until wild rice and vegetables are tender. May need to add additional water to replace water lost in evaporation. Should make a thick, hearty soup. The post French Wild Rice Vegetable Soup appeared first on Meatless Monday.

Watermelon Cooler - Lemonade

May 14 2014 Manjula's kitchen 

Watermelon Cooler - LemonadeClick here to view the embedded video. Watermelon cooler is a refreshing summertime drink. Made with cubed watermelon, ginger ale, lemon juice and a few spices, it is sure to please.  Serves 2 Ingredients: - 2 cups watermelon cut in small pieces - 1-1/­­2 tablespoons lemon juice - 2 teaspoons ginger juice - 2 tablespoons sugar - 1/­­2 teaspoon black salt - Pinch of black pepper powder - Approx. 3/­­4 cup ginger ale - About 1 cup ice cubes  Method - In a blender place watermelon, lemon juice, ginger juice, sugar, pepper and salt together and blend until it is smooth.  Add ice and blend it again until ice is crushed. - Pore the drink in a glass filling the glass up to 3/­­4 and add ginger ale, serve immediately. Related RecipesMint LemonadeWatermelon Blueberry Mint Spicy LassiSpicy Coconut LemonadeCabbage Chana Dal SaladSoya Fruit Nut Magic SmoothieChilled Emerald Soup with Cheese CrackersCucumber CoolerMango SlushCucumber Honeydew Cooler with Blueberry IceCorn Vegetable Soup The post Watermelon Cooler – Lemonade appeared first on Manjula's Kitchen.

Sindhi Kadhi (Vegetable in Gram Flour Gravy)

August 22 2013 Manjula's kitchen 

Sindhi Kadhi (Vegetable in Gram Flour Gravy)Click here to view the embedded video. Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup. Recipe will serve 3. Ingredients: - 1/­­2 cup gram flour (besan) - 3 tablespoons oil - 1/­­2 teaspoon fenugreek seeds (mathi) - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 3 whole red peppers - Approx. 10 curry leaves - 1/­­2 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder adjust to taste - 1 tablespoon grated ginger - Approx. 3 tablespoons tamarind pulp (imli) - 1-1/­­2 teaspoon salt - 2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/­­4 cup carrots sliced in rounds, 1 small potato cubed, 1/­­4 cup cut green beans about 1 inch longs) - Also need 1 tablespoon oil for stir-fry okra - 5 cups of water Method - Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside. - Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds. - Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes). - Add about 4 cups of water slowly, stirring continuously to avoid forming lumps. - Add turmeric, salt, potatoes, green beans and carrots. - After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery. - Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat. - Serve hot. Sindhi kadhi taste great with rice or serve as a soup. Related RecipesRajma Chawal (Kidney Bean Curry)Sambar (Spicy Lentil Soup)Moong Dal SoupChola (Chana Masala)Stir-Fry Cabbage SaladBlack Eyed Beans (Lobia)Fruit ChaatVegetable SoupLaucki Chana Dal (Bottle Gourd, Ghiya, Doodhi)Chole Palak (Chickpeas With Spinach)

Grilled Corn off the Cob (Bhutta/Makai)

June 13 2013 Manjula's kitchen 

Grilled Corn off the Cob (Bhutta/Makai)Click here to view the embedded video. My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is an easy and no mess recipe. This is a delicious simple twist on the traditional grilled corn on the cob. Recipe will serve 4. Ingredients: - 4 ears corn, husked and silky thread remove - 1 teaspoon oil - 1/­­2 teaspoon salt - 1/­­8 teaspoon black pepper - 1 teaspoon fresh lemon juice - 1 teaspoon finely grated ginger Method - Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels. - Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. - While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling. - When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well. - You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill. Enjoy!       Related RecipesCorn BruschettaFinger SandwichesCorn Vegetable SoupVegetable CutletsGrilled Eggplant Salsa WrapCrispy Spinach PakorasSpinach (Palak) ChaatSpicy Green PeasMatar (Matra) ChaatFruit Chaat

Tomato Soup

March 8 2013 Manjula's kitchen 

Tomato SoupClick here to view the embedded video. What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread. Recipe will serve 3. Ingredients: - 6 tomatoes medium size cut in small pieces this will make about 4 cups of chopped tomatoes - 1 carrot medium size peeled and cut in small pieces this will make about 1/­­3 cup of chopped carrots - 1 celery stick cut into small pieces this will make about 1/­­3 cup of chopped celery - 1/­­2 ginger peeled and sliced - 1 teaspoons of oil - 1/­­2 teaspoon salt, adjust to taste - 1/­­2 teaspoon sugar, adjust to taste - 1/­­8 teaspoon black pepper Seasoning - 2 teaspoons oil - 1/­­2 teaspoon cumin seed (jeera) - Pinch of asafetida - 1 tablespoon cilantro finely chopped (hara dhania)  Method - Heat the oil in a sauce pan over medium heat lightly brown the ginger, add carrot and celery stir fry for about 2 minutes. - Add the tomatoes, salt, sugar and pepper let it cook until tomatoes are cooked well and mushy. - Let the tomatoes cool of then pure in blender. - For seasoning; heat the oil in a sauce pan add the cumin seed and asafetida as cumin seeds crack add cilantro and stir for a minute add the tomato pure and approx. 1-1/­­4 cup of water adjust the water to your taste. After soup comes to boil lower the heat to low and let it simmer for 3 to 4 minutes. - Serve soup hot, I like to serve with few pieces of crotons.     Related RecipesCarrot and Moong Dal SaladVegetarian Vegetable SoupMoong Dal SoupFruit ChaatCabbage Chana Dal SaladBlack Eyed Pea SaladSpinach SaladCorn Vegetable SoupStir-Fry Cabbage SaladLentil Vegetable Soup

Weekly Plant-Based Dinner Plan, February 22 - 26, 2016

February 22 2016 VegKitchen 

Weekly Plant-Based Dinner Plan, February 22 - 26, 2016 As we head into the last week of February, here are five flavor-packed meals with a hint of spring. In this lightly spiced

Pepper Almond Soup with Spicy Tempeh

July 3 2015 seitan is my motor 

Pepper Almond Soup with Spicy TempehAfter I’d been to an Indian restaurant a couple of times, I tried to recreate the meals I had tasted there. Of course I failed. Back then I had only a couple of cookbooks in my possession and nothing more. It didn’t occur to me to look for recipes on the internet. (It’s been a long time! Did didn’t even have my own computer back then.) I thought the “curry” recipes I had in front of me might suffice. Well, they didn’t and I ended up with hopelessly underseasoned vegetable stews. Only slowly I learned about the power of spices. I didn’t want to be afraid of them and the next time I tried to make an Indian dish, I bravely doubled every single spice that was mentioned in the recipe. That was a start. One day I found out that curry powder comes in many different variations, when I visited a small tea and spice shop in my university town. They had about 15 different curry blends and every single one was so much more aromatic and interesting than the generic blend I used to buy at the grocery store. Today I have a ridiculously huge spice rack. And I learned a couple of tricks to make spices really shine in my food. I don’t remember who taught me about toasting spices. Whoever it was, I want to thank you. I couldn’t believe my nose when I smelled a bunch of toasted cumin seeds for the first time. And I finally understood one of the secrets to Indian food and really aromatic vegetable dishes. I toast spices often now and I do not reserve this technique for Indian dishes. Toasted spices make even this simple soup taste spectacular and it doesn’t take much time to get the best out of them. Because a vegetable soup isn’t really that filling, at least not for me, I also made a batch of marinated tempeh to go with it, using the same spice blend. It is so flavourful that you don’t even have to marinate the tempeh. Just mix everything andplace it in the oven, bake it and serve with your soup. If the ingredient list of this recipe looks too long, you can replace the spice mix with whatever you have on hand. I think berbere would work great, too. Also, I don’t know about your weather, but it’s hot here! So both the soup and tempeh can be served cold. (You can chill the soup and keep the tempeh at room temperature.) Print Pepper Almond Soup with Spicy Tempeh 4 Servings IngredientsFor the toasted spice blend 1 tablespoon whole cumin seeds 1 teaspoon whole coriander seeds 10 cloves 10 black peppercorns 5 black cardamom pods, crushed 5 allspice berries 1 star anise For the tempeh 200 g (or an 8 oz package) tempeh 120 ml (1/­­2 cup) water 2 tablespoons white wine vinegar 1 tablespoon olive oil 1 tablespoon tomato paste 1 red chili pepper, seeds removed and sliced (or 1/­­2 to 1 teaspoon cayenne pepper) 2 cm fresh ginger, minced 4 cloves garlic, minced 1 tablespoon ground, toasted spice blend (see above) 1 teaspoon salt 1 - 2 teaspoons agave syrup or sugar For the soup 50 g (1/­­3 cup) whole almonds 1 tablespoon oil 85 g (1 cup) leeks, finely sliced 1 small onion, sliced into rings 4 cloves garlic, minced 4 red bell peppers, cut into stripes 2 teaspoons ground, toasted spice blend (see above) 1 teaspoon ground cumin 1 teaspoon ground sweet paprika 1 star anise 1 tablespoon tomato paste 720 ml (3 cups) vegetable broth salt to taste 1 tablespoon white wine vinegar InstructionsTo make the spice blend, heat a cast iron pan and add spices. Toast until fragrant, for about 1 - 2 minutes. Set aside to cool. Once the spices have cooled completely, grind them into a powder using a coffee grinder. To make the tempeh, preheat the oven to 200°C. Cut the tempeh into thin slices and cut each slice into half both length and width wise, so that you get 4 small rectangles per slices. Place all ingredients for the marinade in a casserole dish and stir in the tempeh. Bake for 34-40 minutes, or until all the liquid has evaporated. Make sure to stir the tempeh from time to time. To make the soup, decrease oven temperature to 180°C (350°F). Place the almonds on a baking sheet and toast them for about 5-8 minutes, or until slightly browned. Remove from oven and set aside. Add oil, leeks, onion, garlic, and peppers to a large pot. Fry for 10 minutes. Add remaining ingredients (except for vinegar and salt) and cook for 15 minutes. Remove star anise. Place almonds and about 1/­­2 cup broth from the soup in a blender and blend until creamy. Add the rest of the soup and blend until smooth. Season with vinegar and salt and serve with tempeh.3.1 http:/­­/­­­­2015/­­07/­­pepper-almond-soup-with-spicy-tempeh/­­ Copyright (C)2015 All rights reserved. Pepper Almond Soup with Spicy Tempeh is a post from: seitan is my motor

How to make the perfect vegetable stock…

December 16 2014 Vegie Head 

Vegetable soup stock is really easy to make at home. Its a staple for us here at VH Headquarters, as it has a depth of flavour that is unmatched by bought stocks or plain sea salt. Its very economical and its really great way to clean out the refrigerator. You can tailor the stock to whatever you...

This Week’s Meatless Meal Plan | 11.10.14

November 7 2014 Oh My Veggies 

On the menu this week: Balsamic Roasted Broccoli and Red Pepper Grilled Cheese, Chard and Lentil Vegetable Soup, Cashew Tofu Quinoa Bowls, Roasted Onion, Squash and Fig Salad, and Slow Cooker Indian-Spiced Chickpeas and Potatoes.

Stocks and Broths for Vegan Soups

September 15 2014 VegKitchen 

Stocks and Broths for Vegan SoupsAdapted from Vegan Soups and Hearty Stews for All Seasons.   Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. I would venture to say that most vegan soup recipes will work as well using water (with the help of a bouillon cube or two sometimes) as they will with a homemade or store-bought stock. With all the fresh ingredients and flavorings in vegetable-based soups, this is generally sufficient for achieving a good, rich flavor. Once in a while, especially for brothy soups, I suggest using a 32-ounce carton of low-sodium vegetable broth to boost flavor. There are many good natural and even organic brands of this kind of soup starter. Here are a few more options for creating a good soup base: Basic Vegetable Stock: If youre a purist, by all means, make your stock from scratch. You need to allow an extra hour before making the actual soup to prepare and cook this stock. Of course you can make stock ahead of time and even freeze it in portions. There will be cooks who prefer making their own stock, and if that includes you, see the recipe further down in this post. Water with bouillon cubes or soup base: The easiest and most economical option. Look for a no-salt vegan brand. My favorite is Rapunzel Vegan Vegetable Bouillon. It’s packed with flavor, organic, and has no added sodium. Each cube is actually equivalent to two standard-sized cubes. Vegetable broth powder: A tablespoon of this type of stock enhancer goes a long way in a pot of soup. However, I don’t recommend it in the ingredients listings, as it’s more difficult to find a low-sodium variety of this product than either bouillon cubes or prepared broths. Prepared vegetable broth: As mentioned above, I sometimes call for this product for brothy Asian soups. I like to use a 32-ounce aseptic carton (Pacific and Health Valley are two brands to look for, among others), rather than canned broth. But it’s your choice; canned vegetable broth can also be a good option, if it is all natural, and low in sodium or salt-free. Following are a handful of stocks and broths, the first two of which are suitable as soup bases. The remaining ones, in the Asian tradition, make good broths to be eaten on their own or lightly embellished. All are very low in fat and calories -- less than 50 calories and less than 2 grams of fat per cup. Basic Vegetable Stock This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh. Makes: About 6 cups - 7 cups water - 1 large onion, chopped - 2 to 3 cloves garlic, minced - 1 large carrot, sliced - 2 large celery stalks, sliced - 1 medium potato, scrubbed and diced - 1 cup coarsely shredded white cabbage - 2 teaspoons salt-free seasoning blend Place all the ingredients in a large soup pot. Bring to a simmer, then cover and simmer gently over low heat for 40 to 45 minutes, or until the vegetables are quite tender. Strain the stock through a fine mesh strainer. Discard the solids or puree them and add to soup for a thicker consistency. Onion and Garlic Broth This broth may be used as an extra-flavorful soup stock or as an alternative, with a little extra kick, to the Basic Vegetable Stock above. It’s also a soothing remedy for the common cold! Makes about 6 cups - 1 tablespoon olive oil - 1 large onion, chopped - 4 to 6 cloves garlic, minced - 1/­­4 cup dry red wine - 6 cups water Heat the oil in a 2-quart saucepan or small soup pot. Add the onion and sauté over medium heat until golden. Add the garlic and continue to sauté until the onion or leeks brown lightly. Add the wine and water. Bring to a simmer, then cover and simmer gently over low heat for 30 to 40 minutes. You may leave the onions and garlic in if you wish, or strain the stock through a fine strainer. Discard the solids or puree them and add to soup for a thicker consistency. Simple Miso Broth Miso is a nutritious, high-protein product fermented from soybeans and salt (or a combination of soybeans, grains, and salt). Available at all natural food stores and Asian groceries (as is the sea vegetable kombu), pungent-tasting miso is most commonly used to make simple broths. Heres a basic recipe, which can be considered a soup in itself. All you need to complete it are a few simple ingredients. Note that once the miso is stirred into water, it shouldnt be boiled. Otherwise, its beneficial enzymes will be destroyed. Makes about 6 cups - 1 recipe Basic Vegetable Stock (above) or one 32-ounce container low-sodium vegetable broth plus 2 cups water - 2 strips kombu (sea vegetable), each about 3 by 5 inches - 2 to 4 tablespoons miso, to taste Combine the stock with the kombu in a 2-quart saucepan or small soup pot and bring to a simmer. Dissolve the desired amount of miso in just enough warm water to make it pourable. Stir into the broth and remove from the heat. Let stand for 30 minutes or serve at once, removing and discarding the kombu just before serving. VARIATIONS Embellish miso broth with any of the following: - Diced tofu - Cooked Asian noodles (or or shiratake or kelp noodles, which need no cooking) - Finely chopped scallions - Grated fresh daikon radish or white turnip - Crisp cucumber, seeded and grated   Basic Dashi (Japanese Kombu and Shiitake Broth) Like miso broth, dashi is another traditional Japanese stock that may be embellished in a number of ways, or eaten as is. It also makes a good base for certain Asian vegetable soups. Look for the sea vegetable kombu and dried shiitake mushrooms in Asian groceries or in natural food stores. Makes about 6 cups - One 32-ounce container low-sodium vegetable broth plus 2 cups water, or 6 cups water with 2 vegetable bouillon cubes - 2 strips kombu (sea vegetable), each about 3 by 7 inches - 6 to 8 fresh shiitake mushrooms stemmed and thinly sliced Combine the broth and kombu in a 2-quart saucepan or small soup pot. Bring to a simmer. Add the mushrooms to the broth, remove from the heat, and let stand for 30 minutes. Remove the kombu from the broth and discard before serving. VARIATIONS Dashi with noodles: Simply cook a quantity of Asian noodles (like soba) in the broth. Once they are al dente remove the soup from the heat, season to taste with natural soy sauce, and serve immediately. Garnish each serving with some finely chopped scallion. Or you can add cook-free noodles like shiratake or kelp noodles once the broth is done and you set it aside to stand for 30 minutes. Dashi with miso and vegetables: Use the broth to simmer any quantity of thinly sliced vegetables, such as carrot, cabbage, daikon radish, turnip, etc. Once the vegetables are just done, add 2 to 4 tablespoons miso, to taste, dissolved in just enough warm water to make it pourable. Remove from the heat and serve at once. - See more of VegKitchens  Green Kitchen  tips .

Carrot Ginger Soup

April 9 2014 Manjula's kitchen 

Carrot Ginger SoupClick here to view the embedded video. Carrot and Ginger Soup is light and super healthy with an added benefit of tasting delicious? This soup is made with carrots, celery, ginger, and flavored with mild spices. Of course, this soup is also nutritious! Serves 4 Ingredients: - 3 cups carrots peeled and sliced in small pieces - 1 cup celery sliced in small pieces - 1/­­3 cup ginger peeled and cut in small pieces - 2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­2 teaspoon carom seeds (ajwain) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon salt - 2 teaspoons sugar - 2 teaspoon lemon juice - 1/­­4 teaspoon black pepper  Method - Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. - Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft. - Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree. - Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes. - Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve. Related RecipesGreen Pea SoupKale and Tofu SaladQuinoa Vegetable Pilaf (Pulav)Corn Vegetable SoupSpicy Sweet Potatoes Lentil Vegetable SoupChilled Melon SoupMoong Dal SoupCarrot and Moong Dal SaladVegetable Soup

Menu Suggestions for Lunch/Dinner

July 15 2013 Manjula's kitchen 

What’s for lunch/­­dinner? This is a question most of us struggle with on a daily basis. When I ask my husband Alex what I should cook for our meals, his answer has been the same for the past 45 years! It’s that I should give him some choices and he will then select his preference. So I have decided to come up with some great, easy, and healthy choices for lunch and dinner. It’s a long time overdue and no more excuses! I would love to get your thoughts on these suggestions and if you find them helpful. Check out the below menu for one week’s worth of lunches/­­dinners. I have also provided some tips and suggestions to make it easy. It may be helpful to read the entire menu before and make a shopping list for the ingredients you need. Plan to do your shopping the day before you cook. Lunch Menu: These are great at home or pack in a lunchbox for the office. - Chickpea Pulav with yogurt - Yogurt Rice (this recipe is also good using leftover white rice) - Vegetable Frankie (you may use the ready made tortillas and they taste good warm or cold.) - Carrot Moong Dal Salad and Tomato Soup - Quinoa Vegetable Pilaf For an informal lunch with friends: - Aloo Paratha, Tomato Chutney, Matar Paneer, and Yogurt (it is easy to use the store bought paneer) - You can also serve a simple salad sliced tomatoes and cucumber sprinkle with salt, black pepper, and lemon juice - Lemonade will be great for summer Dinner: These are great everyday options for home. - Vegetable Curry with plain rice and or Roti - Spinach Pasta and Vegetable Soup - Mixed Dal, Gajar Mattar, or Aloo Methi, Plain rice and Roti or Paratha - Rajma and plain rice. - Besan Puda (This is a super simple recipe that is good for breakfast, lunch or dinner) For a special get together, try the below: - Appetizer: Papdi Chaat (You can make the Papdi in advance and it lasts for weeks, or you can fry uncooked tortillas cut in the Papdi shape. Remember, chutneys and yogurt should be always in fridge!) - Masala Papad (You can grill the papads in advance and keep them in air tight container.) - Drink: Mango Lassi - Main Meal: Cabbage Kofta, Green Beans and Peas, Spinach Raita, rice, roti or Paratha (Kofta can be made in advance as they freeze well and can be stored for about a month. When you are ready to cook them, make the gravy, defrost the kofta and prepare like the recipe suggest.) (You can make extra Green Beans and peas as they make great sandwiches and Wrap with the leftovers) - Dessert: Refreshing Fruit Cream is great for a summer dessert. Finish up with a hot cup of Chai Masala Tea. Additional Suggestions - If you have chutneys ready in fridge, it is easy to plan some of the appetizers. I always have Tamarind and Hari Cilantro Chutneys in my fridge. - I also have some condiments on hand to spice up my meals. Check out the list under chutneys /­­ pickles as they have a longer shelf life and are easy to make. - Plain Yogurt - It is helpful to have some frozen vegetables in your freezer such as green peas, green beans, chopped spinach. I also freeze small cut pieces of paneer. Before using, put them in hot water. - I like to have canned chickpeas and kidney beans on hand or you can boil a big batch of them and freeze them in small portions.

Green Pea Soup

May 1 2013 Manjula's kitchen 

Green Pea SoupClick here to view the embedded video. This is a healthy and delicious vibrant green color soup. Green pea soup can be served with slice of bread or with rice. Recipe will serve 4.  Ingredients: - 2 cup frozen thawed green peas - 1 teaspoon ginger paste ( easy to make shred ginger using zester or fine shredder) - 1-1/­­2 tablespoon oil - 1 teaspoon salt - 3 tablespoons heavy cream -  2 cups water For seasoning: - 1/­­2 tablespoon oil - 1 teaspoon cumin seeds (jeera) - 1/­­4 teaspoon fenugreek seeds (methi dana) - 1/­­4 teaspoon turmeric (haldi) - 1 teaspoon lemon juice - 1/­­4 teaspoon garam masala, available in Indian grocery stores - 1/­­8 teaspoon black pepper  For garnishing 2 tablespoons of heavy cream is optional Method - Blend the green peas into coarse paste using little water or no water. - Heat 1 tablespoon of oil in a frying pan and add the peas, salt and ginger paste stir fry the peas over medium heat by pressing and scrapping from the sides for about 5 minutes. Set aside. - Heat 1 tablespoon of oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. - Add the cumin seeds as they crack add fenugreek seeds and turmeric stir for a second and add water let it come to boil. - Add cooked green peas, and cream, mix it well. As it comes to boil lower the heat to low medium, cover the sauce pan and let it cook for about 20 minutes. Turn off the heat. - Add lemon juice, black pepper, garam masala mix and cover for few minutes. - Garnish with cream. Serve warm or at room temperature. Enjoy this tasty Pea Soup! Related RecipesToor DalCarrot and Moong Dal SaladLentil Vegetable SoupSpicy Sweet Potatoes Corn Vegetable SoupMoong Dal With SpinachVegetarian Vegetable SoupChilled Melon SoupKhasta KachoriMoong Dal Soup

Vegetarian Vegetable Soup

December 8 2012 Manjula's kitchen 

Vegetarian Vegetable SoupClick here to view the embedded video. A Hearty vegetable soup is so tempting in winter months. A cup of soup is a great meal starter or a tasty, nutritious and satisfying lunch. Vegetable soup is very comforting. Recipe will serve 4. Ingredients: - 2 tablespoons oil - 1/­­2 teaspoon cumin seed - 1 bay leaf - 6 cloves (long) - 1 teaspoon salt - 1/­­2 cup carrots, peeled and chopped into rounds - 1 small potato peeled and diced - 1/­­4 cup fresh green beans cut into 3/­­4-inch parts - 1/­­4 cup celery chopped - 1 cup cabbage chopped - 1-1/­­2 cup tomato chopped - 1/­­4 cup corn kernels - 3 cups of water - 1/­­4 tea spoon ground black pepper - 1 to 2 teaspoons freshly squeezed lemon juice  Method - Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. -  Add the cumin seeds as they crack add carrots, potatoes, green beans, bay leaf, cloves, and salt, cook, stirring occasionally, for about 2-3 minutes. - Add corn, cabbage, celery, tomato and 3 cups of water, after it comes to boil turn down the heat to low medium. - Cover and let it cook for approximately 25 to 30 minutes until the vegetables are tender. - Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.

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