Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 does everybody get this? the recipes look yummy. especially on a cold rainy day such as today. hugs, Bethie VegKitchen <navaatlas wrote: Vegetarian Kitchen Recipes and News <elmothree2000 " VegKitchen " <navaatlas Mon, 2 Jan 2006 20:03:41 -0600 " In a Vegetarian Kitchen " - www.vegkitchen.com - Issue #4 - January 2006 A monthly newsletter featuring easy recipes, healthy food tips, reviews, and more This newsletter adheres to the same strict privacy policy of the Vegetarian Kitchen web site. Your names and/or e-mail addresses will never be passed along to third parties. DON'T FORGET! You can print out this newsletter (about 7 pages)—and take it from my kitchen to yours. If you enjoy this newsletter, forward it to a friend! CONTENTS: SOUPS AND STEWS FOR COZY WINTER MEALS JANUARY BOOK SALE FOR VEGKITCHEN SUBSCRIBERS BOOK REVIEW: FRESH FOOD FAST VEGETARIAN KITCHEN WEB SITE NEWS _______________________________ SOUPS AND STEWS FOR COZY WINTER MEALS If I had to name my absolute favorite category of food, both to prepare and to eat, it would be a tough choice, but I would settle on a tie between soups and salads. But given that here in the northeastern U.S. we are in the dead of winter, today I’ll give the edge to soups. In recent months, I’ve been working on revising my book, Vegetarian Soups for All Seasons, for its third edition. For the new edition I’ve added more than 20 new recipes and have “veganized†the entire thing. Here is a preview of a few of the new recipes. Let me know if you have any feedback for me! WHITE BEAN AND HOMINY CHILI 6 to 8 servings This offbeat chili is a pleasant introduction to whole hominy, if you’ve never tried it before. Hominy results from soaking corn kernels until the hulls come off. You’ll find canned hominy shelved near other canned corn products on supermarket shelves. 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 medium red or green bell pepper, cut into short, narrow strips 2 medium sweet potatoes, peeled and diced 2 cups water One 16-ounce can great northern beans, drained and rinsed One 16-ounce can whole white hominy One 16-ounce can salt-free diced tomatoes, undrained 1 cup frozen corn kernels, thawed One 4-ounce can chopped mild green chilies, or 1 to 2 chopped canned chipotle chilies in adobo sauce, more or less to taste (see Note) 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 cup chopped fresh cilantro or parsley Salt to taste Dried hot red pepper flakes to taste, optional Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden. Stir in the bell pepper, sweet potatoes, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes. Add the beans, hominy, tomatoes, corn, chilies, cumin, and oregano. Simmer gently for 20 to 25 minutes longer. Stir in the cilantro, and taste first before adding any salt. You may not need any due to the canned beans and hominy. If desired, season with red pepper flakes if you are not using chipotles. The stew should have the consistency of a thick chili—moist, but not soupy. Add a bit more water if too thick. Serve at once, or let stand off the heat for an hour or so, then heat through before serving. NOTE: Using chipotle chilies will give this stew a smoky flavor, and will be spicier effect than if using mild green chilies. VIETNAMESE “BEEFâ€-NOODLE SOUP 6 servings This Asian soup is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour. 3- to 4-ounce bundle thin rice noodles or bean-thread noodles 1 tablespoon olive oil 3 to 4 cloves garlic, minced 1 shallot, minced One 32-ounce carton low-sodium vegetable broth One 5- to 6-inch piece kombu (sea vegetable), optional 2 tablespoons reduced-sodium soy sauce 1 teaspoon minced fresh ginger, or more to taste 1/2 teaspoon five-spice powder 2 cups water 6 to 8 ounces seitan, cut into thin shreds 1 cup fresh mung bean sprouts 4 scallions, thinly sliced 1/4 cup minced fresh cilantro 2 teaspoons lime juice, or more to taste Freshly ground pepper to taste Thinly sliced lime sections for garnish Cook the noodles according to package directions until al dente, then drain and cut into shorter lengths suitable for soup. Set aside until needed. Meanwhile, heat the oil in a soup pot. Add the garlic and shallots and sauté over medium-low heat until both are golden. Add the broth, optional kombu, soy sauce, ginger, five-spice powder, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes. Add the bean sprouts, half of the scallions, and half of the cilantro. Season with lime juice, pepper, and if desired, some additional soy sauce. Simmer for 3 minutes longer, then remove from the heat. Serve at once, garnishing the top of each serving with a thin wedge or two of lime, and the remaining cilantro and scallions. THAI-SPICED SWEET POTATO STEW 6 servings With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the red or green curry paste; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. 1 tablespoon olive oil 1 medium onion, quartered and thinly sliced 4 to 6 cloves garlic, minced 3 medium-large sweet potatoes (about 1 1/2 pounds), peeled and diced 3 cups water 1 medium green or red bell pepper, cut into narrow strips 1 1/2 cups frozen green beans 1/2 teaspoon red or green curry paste, more or less to taste 1 tablespoon natural granulated sugar 2 teaspoons minced fresh ginger 2 stalks lemongrass, optional One 13.5-ounce can light coconut milk 2 tablespoons natural peanut butter Salt to taste One 8-ounce package White Wave Thai peanut flavored baked tofu, diced, optional Cilantro leaves for topping Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden. Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done. Add the bell pepper, green beans, curry paste, sugar, and ginger. If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Simmer the stew for 10 minutes longer. Stir in the coconut milk, peanut butter, salt, and optional tofu. Return to a simmer, then cook over very low heat for another 10 minutes, or until all the vegetables are tender and the flavors well integrated. Remove lemongrass pieces. Taste to adjust seasonings, particularly the curry paste if you’d like a spicier stew, as well as the salt, sugar, and ginger. Serve at once, topping each serving with a few cilantro leaves. CREAMY GOLDEN POTATO-SQUASH SOUP 6 to 8 servings Onions, garlic, winter squash, and silken tofu are all enveloped in the familiar flavor of potatoes, making this a wonderful vehicle for getting a lot of nourishing ingredients into younger (or fussier) soup eaters. 1 medium acorn or golden acorn squash, about 1 pound 1 tablespoon olive oil 1 large onion, chopped 2 to 3 cloves garlic, minced 4 medium-large potatoes (about 1 1/2 pounds), peeled and diced 2 bay leaves 2 vegetable bouillon cubes 1/2 teaspoon curry powder 1/2 teaspoon dried dill One 12.3-ounce package firm silken tofu, coarsely crumbled 2 cups rice milk, or as needed 1/4 cup Silk creamer, optional Salt and freshly ground pepper to taste Minced fresh parsley for garnish, optional Place the squash in a microwave-safe container. Microwave for 6 to 8 minutes, until it can be easily pierced with a knife. Or if you are using the oven for baking other foods, you can bake the squash in the oven. Cut it in half, wrap in foil, and bake at 375 or 400 degrees for 30 to 45 minutes, or until tender. Either way, this step can be done ahead of time. Let the squash cool until it can be easily handled. Split it in half, remove the seeds and fibers, and scoop the flesh away from the skin. Set aside until needed. Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. Add the garlic, potatoes, bay leaves, bouillon cubes, curry powder, and dill. Add enough water to just cover and bring to a simmer, then cover and simmer gently until the potatoes are tender, about 25 minutes. Discard the bay leaves and add the squash, tofu, and rice milk. Transfer the solid ingredients to a food processor (in batches, if needed) and process until smoothly pureed, adding a little of the rice milk to each batch to soften the consistency. Return puree to the pot and stir. Or, insert an immersion blender into the pot and process until all the solid ingredients are smoothly pureed. Stir in enough rice milk to give the soup a slightly thick consistency. Return to the heat and simmer over low heat until heated through, about 5 minutes. Stir in the optional creamer. Season with salt and pepper and serve. Or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. _________________________________ JANUARY BOOK SALE FOR VEGKITCHEN SUBSCRIBERS January is a month for coziness and retreat (at least here in the northern hemisphere). So this month’s sale presents two books filled with comfort food as well as other comforts: The Vegetarian Family Cookbook, written and illustrated by Nava Atlas Here’s the perfect book to have in the kitchen when winter is at its most bitter. You and your family can enjoy classic comfort foods such as Quick Black Bean and Sweet Potato Chili, Vegetable Upside Down Casserole, Alphabet Soup, Ultimate Macaroni and Cheese, and Baked Risotto. There is also an array of easy, healthy baked goods including Double Chocolate Oatmeal Cookies, Jam-in-the-Middle Banana Muffins, and Soft and Chewy Granola Bars. Everyday Traditions: Simple Family Rituals for Connection and Comfort, written and illustrated by Nava Atlas In these fast-paced times, parents hunger for simple, meaningful traditions to pass along to their children. Not necessarily religious or cultural rites, but rather, little ways we can embellish daily routines, create unique celebrations, and encourage fun activities that reflect our values and passions. In Everyday Traditions, Nava Atlas is joined by many women who contributed personal stories, exploring how to weave comforting rituals into busy family life. A retail value of $39.95, this two-book set is yours this month for only $25, with free shipping included! To access this private book sale, click on: http://www.vegkitchen.com/booksale.html __ BOOK REVIEW FRESH FOOD FAST: DELICIOUS SEASONAL VEGETARIAN MEALS IN UNDER AN HOUR by Peter Berley Reviewed by Norene Gilletz Cookbooks are piled up in my office, my kitchen, my bedroom – wherever there is a spare corner. When I have a few moments, I sift through the tottering files, looking for inspiration for my food column. I’m extremely busy, but I like preparing quick, healthy meals that celebrate summer’s bounty. When I opened award-winning author Peter Berley’s book Fresh Food Fast (Regan Books, $34.95 U.S.), I was hooked. Here was an incredibly busy chef, teacher and family man who spoke my language. Berley understands how little free time most people have these days to cook healthy, hearty dinners made from fresh, flavour-packed ingredients. Berley, together with Melissa Clark, offers recipes for 48 delicious, seasonal vegetarian meals that can be prepared with ease in under an hour. There are 12 mouthwatering menus for each season, including recipes, a shopping list organized by grocery aisles and an equipment list. There are delectable dessert recipes for each season. The recipes will bring pleasure to vegetarians and omnivores alike. Berley offers speed tips that reveal the tricks of the restaurant trade. He believes that knowing the right tools and techniques to use is essential for getting dinner on the table amid the high-speed life most of us lead. He suggests using a food processor to help cut and shred vegetables if you are not skilled with a knife. Use a single pot of boiling water to blanch vegetables before cooking pasta. If you need to cut onions for two different dishes in the same menu, cut them at the same time. He suggests trying to cook seasonally, buying produce at its peak – when it will definitely taste best. Unlike like most other cookbooks, which give only recipes, Berley’s book of menus gives the reader a peek into the kitchen of a committed and professional fast, fresh cook. Each menu has a step-by-step game plan that shows you how to orchestrate the whole meal, including tips on how to combine the prepping steps so the recipes are quicker and easier to put together than they would be if made separately. Fresh Food Fast is available on Amazon.com at: http://tinyurl.com/9fd4q Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site, Gourmania, at http://www.gourmania.com VEGETARIAN KITCHEN WEB SITE NEWS Ah, technology . . . I was having all kinds of server problems in December, so if you haven’t been able to access vegkitchen (http://www.vegkitchen.com), you can do so now. A new addition to the site is a quartet of articles featuring vegan baked goods. You’ll find them by going to http://www.vegkitchen.com/recipes-galore.htm and scrolling down to the bottom of the recipe topic listings. Also, please visit my new web site, Everyday Traditions (http://www.everydaytraditions.com). It was also kind of dysfunctional until now. I’m always looking for brief submissions from readers on favorite family rituals. I’d love to hear from you! And for this newsletter, I am always happy to consider book, restaurant, product, and travel reviews. To all my readers, have a happy and healthy 2006! Nava -- Nava Atlas “In a Vegetarian Kitchen†http://www.vegkitchen.com Beth “The right adult at the right time can make an enormous difference. Many kids have a history of difficult, disappointing relationships and one good relationship--one person who is there for them--can make a huge difference.” -Jean E. Rhodes Professor, Psychology at the University of Massachusetts in Boston. DSL Something to write home about. Just $16.99/mo. or less Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 3, 2006 Report Share Posted January 3, 2006 Thanks for the thought, Beth - and I'm sure that those interested will bookmark the site. Beware, however, that we are absolutely *not* recommending these recipes for slimming - although I haven't looked at them in detail as yet, I do note one which uses coconut milk (even 'lite' has more calories than I like to 'waste'). Many may indeed be suitable for slimming/weight-loss purposes, but I'm just pointing out that I'm not, in thanking the person posting, endorsing the Nava Atlas site as a good source of diet recipes. You'd have to adapt. No biggie :-) As a seemingly needed note, however, could I remind everyone that we ask members kindly not to post newsletters to this list - fills up mailboxes far too fast and all that stuff just like other spam - and to bear in mind that in any case the recipes in the newsletters are not 'tried and true'. Members should have 'test-driven' all recipes in their own kitchen, making whatever adjustments were needed, and only then consider posting them here. Okay? And they must, of course, be low-fat and low cal enough for weightloss :-) Because that's why we're here, right? LOL Still, there were a couple there, Beth, that I'd like to have another look at! Yum indeed! Thanks for the reminder about this site and its newsletter - bookmarked by me in my own faves but ignored because of my concentratiion on weightloss etc. It raineth here thith morning :-) Need something hot and spicy for lunch. I'm thinking, I'm thinking . . . Best love, Pat Quote Link to comment Share on other sites More sharing options...
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