Archive for November, 2013|Monthly archive page

Cabbage and Potato Soup

In Vegan Recipes on November 24, 2013 at 2:28 am

CabbagePotatoSoupby Mukta Tana Dean

3 tbs – Canola Oil
1 clove garlic
2 – potatoes (red or yellow – Yukon Gold)
1 – carrot
1 – onion
1/2 – head cabbage
4C – vegetable stock
1C – tomato juice or vegetable juice (like V8)
1 – 14.5 oz can tomatoes – I use whole tomatoes
1 tsp – caraway seed
1 tsp – celery seed
salt and pepper

Cut vegetables into nice bite size pieces, depending on your preference. Don’t cut the potatoes too small they will dissolve when boiled, crush and cut garlic into small pieces.

Heat canola oil in soup pan, add garlic, onion and carrot, saute on medium heat for 4-5 minutes, add potatoes, caraway seed, celery seed, salt and pepper. Continue sauteing for 4-5 minutes. Keep heat low enough and stir enough to keep vegetables from browning, this stage is to make a flavorful base for the soup as it cooks.

Add tomatoes, juice and broth. Cook on medium heat with lid for approximately 20 minutes or until vegetables are soft.


Vegetable Nut Loaf

In Vegan Recipes on November 24, 2013 at 1:38 am

by Namrata Lisa Abrams

Can be made early in the day and popped into the oven in late afternoon. The trick to this loaf is to baste it and keep it moist, Use whatever nuts you prefer. (Almonds. walnuts and cashews are delicious).

1 large onion, finely chopped
3 cloves garlic, finely chopped
2 large carrots, grated
3 cups of mixed ground nuts
1 cup matzoh meal (can purchase at Hillers or Busch’s)
4 tablespoons tomato paste
1 large onion, sliced thinly
2 1/2 cups vegetable stock ( or more)

Preheat oven to 350 F. Mix all ingredients except vegetable stock and sliced onion. Grease ovenproof casserole dish; place sliced onions over the bottom.

Form nut and carrot mixture into a loaf and place on top of sliced onions. Bake 45 minutes.

Baste with vegetable stock every 20 minutes. Remove from oven and let cool for 10 minutes.

Vegan Pate

In Vegan Recipes on November 24, 2013 at 1:28 am

By Namrata Lisa Abrams
Incredibly delicious and sure to be a favorite for holidays.

Can be prepared the day before:

1/2 package (1 cup) brown lentils
1 large diced onion
1 cup chopped walnuts
Salt to taste: 1 tsp salt

Put lentils in 3 quart pot and cover with water. Use water sparingly so the lentils absorb all the water by the end.

More water can be added as needed. Bring water to a boil, partially cover and simmer, about 45 minutes. Check occasionally to make sure water has not boiled off, and add water as needed.

Meanwhile, saute onions until lightly golden and tender. Puree the lentils in food processor. Puree walnuts until slightly coarse. Mix all ingredients together.

Salt to taste. Chill about 2 hours. Serve with crackers, or bread, or on lettuce leaves